Meat Cutter Food, Wood & Garment Trades Workers

The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.

Recommended Books

1 book

Animal Anatomy

Reuben Tidwell

2018

Understand cultural or religious rules and traditions regarding the slaughter of animals.

The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.

Recommended Books

1 book

The Cutter's Practical Guide, Part 3

W. D. F. Vincent

2025

Preview

Understand legal identification documents and marks which cover animal movement, identification, and health status. Understand information in commercial books of meat production.

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.

Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

Ensure a clean working space according to hygienic standards in the food processing industry.

Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.

Maintenance of the cutting equipment (knives, cutters, and other elements).

Identify differences between colours, such as shades of colour.

Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

Work with a weighing machine to measure raw, half-finished and finished products.

Tolerate strong smells expelled by the goods being processed during the production of goods.

Use various types of knives and cutters used in the cutting and deboning process. Use techniques for the usage of the knives. Select the right knives for the job at …

Handle knives for meat processing activities. Use the correct knives and cutting instruments for meat preparations, prepared meat products, or meat products made by a butcher.

Push and put carcasses in and out the cooling room as specified. Use equipment specific to this room to handle meat and meat products.

Operate cutting equipment specific to the activities undergone in this phase of slaughtering and meat processing. Use machinery, chainsaws, knives, and separators to open animal carcasses and separate these into …

Process livestock organs and other byproducts for meat manufacturing processes. Remove organs from carcasses and perform activities such as cutting or dividing parts, washing organs, execute specific treatments, packaging, and …

Place the different parts of the carcass resulting from deboning and cutting in cooling rooms. Sort the body parts and follow classifications codes according to the type of meat, part …

Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.

Operate production equipment and tools to process meat and meat products.

Take the regulations regarding the traceability of final products within the sector into account.

Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.

After cutting and deboning, weigh the prepared parts of meat for the next process in the manufacturing of meat products or for direct selling. Tag containers for weight and contents.

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.

Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.

Develop proposals and take appropriate decisions taking into account economic criteria.

Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the …

Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.

Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half …

Utilise computers, IT equipment and modern day technology in an efficient way.

Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to …

Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.

Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.

Administer cardiopulmonary resuscitation or first aid in order to provide help to a sick or injured person until they receive more complete medical treatment.

Control and monitor a detector that screens meat products for common metal contaminants such as screw, staples, or lead shot. Take appropriate actions in case of non conformities.

Slaughter livestock complying with religious and cultural practices.