Meat preparations operator
Code 7511.5
Meat preparations operators prepare fresh meat with ingredients such as spices, herbs or additives in order to make ready-for-sale meat preparations.
Essential skills
Knowledge
- food storage
- animal anatomy for food production
- typology of meat parts
Skills and competences
- administer ingredients in food production
- apply HACCP
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- monitor freezing processes
- mark differences in colours
- ensure refrigeration of food in the supply chain
- manage packaging material
- inspect raw food materials
- lift heavy weights
- ensure sanitation
- clean food and beverage machinery
- trace meat products
- handle meat processing equipment in cooling rooms
- operate meat processing equipment
- operate weighing machine
- handle knives for meat processing activities
- maintain food specifications
- maintain cutting equipment
- tend meat packaging machine
- tend meat processing production machines
- weigh parts of animal carcasses
- 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
Transversal competences
- be at ease in unsafe environments
- 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