meat cutter
ISCO: 7511. Skills: 45. Essential: 30.
Essential skills
- animal anatomy for food production
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- clean the trimming box
- cope with blood
- cultural practices regarding animal parts sorting
- cultural practices regarding animal slaughter
- documentation concerning meat production
- ensure refrigeration of food in the supply chain
- ensure sanitation
- follow hygienic procedures during food processing
- handle knives for cutting activities
- handle knives for meat processing activities
- handle meat processing equipment in cooling rooms
- lift heavy weights
- maintain cutting equipment
- mark differences in colours
- monitor temperature in manufacturing process of food and beverages
- operate cutting equipment
- operate weighing machine
- process livestock organs
- sort cut parts of carcasses inside cooling compartments
- split animal carcasses
- tend meat processing production machines
- tolerate strong smells
- trace meat products
- use cutting equipment
- weigh parts of animal carcasses
- work in cold environments
Supporting skills
- act reliably
- adapt efficient food processing practices
- consider economic criteria in decision making
- dispose food waste
- ensure compliance with environmental legislation in food production
- execute chilling processes to food products
- food storage
- have computer literacy
- legislation about animal origin products
- liaise with colleagues
- liaise with managers
- manage challenging work conditions during food processing operations
- operate metal contaminants detector
- provide first aid
- slaughter animals