animal anatomy for food production
The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
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.
Competences and skills
65 ESCO relationsEssential knowledge 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
6 competencescultural practices regarding animal parts sorting
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.
documentation concerning meat production
The legal identification documents and marks which cover animal movement, identification, and health status, and the information to be included in commercial books of meat production.
- Scope note
- The information in these meat production documents is used by official veterinarians in order to provide support to manufacturers and to assure regulatory compliance.
food storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
typology of meat parts
Typology of meat parts in terms of nutrients, handling processes, way of cutting and managing, and preparations and ingredients that potentiate the taste.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 35 competences
Occupation specific
1 competenceuse mechanically separated meat
Use the paste of mechanically separated meat obtained in previous processes of the meat production as to produce products such as frankfurter sausages. Heat the SMS products before sending them for selling.
Sector-specific
22 competencesapply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
apply preservation treatments
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
ensure refrigeration of food in the supply chain
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
execute chilling processes to food products
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 prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
grind meat
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
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.
handle meat processing equipment in cooling rooms
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 food materials
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.
maintain inventory of meat products
Keeping track of the inventory of meat products by following stock control procedures.
manufacture ingredients
Manufacture ingredients such as spices, additives and vegetables.
measure precise food processing operations
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
operate meat processing equipment
Operate meat processing equipment for meat preparations and prepared meat products.
prepare meat for sale
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
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
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 labelling.
produce meat-based jelly preparations
Making gelée preparations with salted, and heated materials. Boil added ingredients in gelée and fill bowels or forms (aspic).
tend meat packaging machine
Use machinery to package meat products under modified atmosphere, extending its shelf life.
tend meat processing production machines
Operate production equipment and tools to process meat and meat products.
trace meat products
Take the regulations regarding the traceability of final products within the sector into account.
weigh materials
Weigh materials and products, record weight and other relevant data on tags or labels.
Cross-sector
12 competencesadhere to organisational guidelines
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
be at ease in unsafe environments
Be at ease in unsafe environments like being exposed to dust, rotating equipment, hot surfaces, sub-freezing and cold storage areas, noise, wet floors and moving lift equipment.
cope with blood
Cope with blood, organs, and other internal parts without feeling distressed.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
manage packaging material
Managing all packaging materials be they primary (wrapping, cans, bottles) or secondary (cartons, crates, pallets).
mark differences in colours
Identify differences between colours, such as shades of colour.
operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
select adequate ingredients
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.
- Scope note
- They might consider ingredients for the manufacturing of different products such as conventional, functional and organic foodstuffs as well as take certain diets or health issues into account.
tolerate strong smells
Tolerate strong smells expelled by the goods being processed during the production of goods.
Optional knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesfood canning production line
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 product.
food dehydration processes
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 the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.
pathogenic microorganisms in food
The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.
Cross-sector
1 competencehealth, safety and hygiene legislation
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Optional skills and competences 20 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
10 competencesadapt efficient food processing practices
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
blend food ingredients
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.
dispose food waste
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 safety matters according to legislations.
green
ensure compliance with environmental legislation in food production
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.
green
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
manage challenging work conditions during food processing operations
Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.
operate a heat treatment process
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
- Scope note
- It sometimes involves controlling the heat treatment process as well.
operate metal contaminants detector
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 cutting equipment
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
10 competencesact reliably
Proceed in a way that one can be relied on or depended on.
apply flame handling regulations
Apply the laws and organisation rules for the safe storage and use of flammables.
consider economic criteria in decision making
Develop proposals and take appropriate decisions taking into account economic criteria.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
examine production samples
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
have computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
liaise with colleagues
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 ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
provide first aid
Administer cardiopulmonary resuscitation or first aid in order to provide help to a sick or injured person until they receive more complete medical treatment.
work in cold environments
Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of-18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.