prepared meat operator

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.

ESCO Code

8160.47

Alternative Labels

meat machine operator

meat processor

meat manufacturer

meat process worker

Regulatory Aspect

To see if and how this occupation is regulated in EU Member States, EEA countries or Switzerland please consult the Regulated Professions Database of the Commission. Regulated Professions Database:

http://ec.europa.eu/growth/single-market/services/free-movement-professionals/qualifications-recognition_en

Skills & Competences

Essential Skills and Competences

adhere to organisational guidelines apply GMP apply HACCP apply preservation treatments apply requirements concerning manufacturing of food and beverages be at ease in unsafe environments cope with blood ensure refrigeration of food in the supply chain execute chilling processes to food products follow hygienic procedures during food processing grind meat handle knives for meat processing activities handle meat processing equipment in cooling rooms inspect raw food materials lift heavy weights maintain cutting equipment maintain inventory of meat products manage packaging material manufacture ingredients mark differences in colours measure precise food processing operations monitor temperature in manufacturing process of food and beverages operate meat processing equipment operate weighing machine prepare meat for sale prepare specialised meat products process livestock organs produce meat-based jelly preparations select adequate ingredients tend meat packaging machine tend meat processing production machines tolerate strong smells trace meat products use mechanically separated meat weigh materials

Essential Knowledge

animal anatomy for food production cultural practices regarding animal parts sorting documentation concerning meat production food storage legislation about animal origin products typology of meat parts

Optional Skills and Competences

act reliably adapt efficient food processing practices apply flame handling regulations blend food ingredients consider economic criteria in decision making dispose food waste ensure compliance with environmental legislation in food production ensure sanitation examine production samples have computer literacy label samples liaise with colleagues liaise with managers manage challenging work conditions during food processing operations operate a heat treatment process operate metal contaminants detector provide first aid use cutting equipment work in a food processing team work in cold environments

Optional Knowledge

food canning production line food dehydration processes health, safety and hygiene legislation pathogenic microorganisms in food

Skills Group Share

Concept status

Concept Uri

http://data.europa.eu/esco/occupation/84dfc210-db07-4a83-87fe-d6131907ea83

Status

released

Occupations