As a Prepared Meat Operator, you will need to master following:

• animal anatomy for food production
• apply GMP
• apply preservation treatments
• apply requirements concerning manufacturing of food and beverages
• cultural practices regarding animal parts sorting
• documentation concerning meat production
• ensure refrigeration of food in the supply chain
• execute chilling processes to food products
• food storage
• grind meat
• handle knives for meat processing activities
• handle meat processing equipment in cooling rooms
• inspect raw food materials
• legislation about animal origin products
• maintain inventory of meat products
• manufacture ingredients
• measure precise food processing operations
• monitor temperature in manufacturing process of food and beverages
• operate meat processing equipment
• prepare meat for sale
• prepare specialised meat products
• process livestock organs
• produce meat-based jelly preparations
• tend meat packaging machine
• tend meat processing production machines
• trace meat products
• typology of meat parts
• use mechanically separated meat
• weigh materials

More generally, a prepared meat operator is also versed in:

• adhere to organisational guidelines
• apply HACCP
• be at ease in unsafe environments
• cope with blood
• follow hygienic procedures during food processing
• lift heavy weights
• maintain cutting equipment
• manage packaging material
• mark differences in colours
• operate weighing machine
• select adequate ingredients
• tolerate strong smells

It also helps to know the following:

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