Prepared Meat Operator Stationary Plant & Machine Operators

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

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

Recommended Books

3 books

The Anatomy of the Domestic Animals

Septimus Sisson

2018

Animal Anatomy

Reuben Tidwell

2018

Animal Anatomy Simplified

Carol Komitor

2019

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

Typology of meat parts in terms of nutrients, handling processes, way of cutting and managing, and preparations and ingredients that potentiate the taste.

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.

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

Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.

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 common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.

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.

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 …

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.

Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.

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.

Weigh materials and products, record weight and other relevant data on tags or labels.

Use various types of machinery to grind animal parts into minced meat. Avoid the inclusion of bone splinters in the product. Maintain the meat grinding machine.

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.

Inspect raw materials required for the production process, assessing quality and hidden flaws. Verify the origin of the raw materials using the sector defined documents, stamps or marks.

Keeping track of the inventory of meat products by following stock control procedures.

Managing all packaging materials be they primary (wrapping, cans, bottles) or secondary (cartons, crates, pallets).

Manufacture ingredients such as spices, additives and vegetables.

Operate meat processing equipment for meat preparations and prepared meat products.

Prepare meat for sale or cooking which comprise the seasoning, larding, or marinating of the meat, but not the actual cooking.

Prepare specialised meat products, minced meat, salt-cured meat, smoked meat, and other meat preparations such as pickled meat, sausages, crumbed meat, veal olive, and chipolata.

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 …

Making gelée preparations with salted, and heated materials. Boil added ingredients in gelée and fill bowels or forms (aspic).

Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.

Use machinery to package meat products under modified atmosphere, extending its shelf life.

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 the paste of mechanically separated meat obtained in previous processes of the meat production to produce products such as frankfurter sausages. Heat the products before sending them for selling.

The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.

Recommended Books

3 books

Injured Index and Pathogenic Bacteria

Bibek Ray

2024

Preview

Risk Identification, Rapid Detection, Prevention and Control of Foodborne Pathogenic Microorganisms

Xinjun Du

2024

Diagnosis of Pathogenic Microorganisms Causing Infectious Diseases

Irshad M. Sulaiman

2024

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The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.

Steps in the canning process line from washing, conditioning and weighing food products, washing and preparing cans, filling cans, as well as other operations in order to obtain the end …

The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of …

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.

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

Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.

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

Label raw material/ product samples for laboratory checks, according to implemented quality system.

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.

Apply heat treatment aimed at preparing and preserving half-finished or finished food products.

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

Collaborate in a team with other food processing professionals in service of the food and beverages industry.

Apply laws and organisation rules for the safe storage and use of flammables.

Blend, mix or cultivate ingredients to make reagents or to manufacture food or beverage products and to carry the analysis that goes along with it.

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.

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