Prepared meat operator
Code 8160.47
Prepared meat operators process meat either by hand or using meat machines such as meat grinding, crushing or mixing machines. They perform preservation processes such as pasteurising, salting, drying, freeze-drying, fermenting and smoking. Prepared meat operators strive to keep meat free from germs and other health risks for a longer period than fresh meat.
Essential skills
Knowledge
- food storage
- animal anatomy for food production
- documentation concerning meat production
- legislation about animal origin products
- cultural practices regarding animal parts sorting
- typology of meat parts
Skills and competences
- apply HACCP
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- apply preservation treatments
- monitor temperature in manufacturing process of food and beverages
- mark differences in colours
- produce meat-based jelly preparations
- manufacture ingredients
- ensure refrigeration of food in the supply chain
- manage packaging material
- inspect raw food materials
- lift heavy weights
- trace meat products
- handle meat processing equipment in cooling rooms
- operate meat processing equipment
- operate weighing machine
- handle knives for meat processing activities
- maintain inventory of meat products
- maintain cutting equipment
- tend meat packaging machine
- tend meat processing production machines
- weigh materials
- prepare meat for sale
- prepare specialised meat products
- process livestock organs
- follow hygienic procedures during food processing
- select adequate ingredients
- execute chilling processes to food products
- tolerate strong smells
- cope with blood
- grind meat
- use mechanically separated meat
Transversal competences
- be at ease in unsafe environments
- measure precise food processing operations
- adhere to organisational guidelines
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What to assess for this role
Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.
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Sources
This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences