Prepared meat operator jobs in Finland
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.
Prepared meat operator – how much is the pay in Finland?
What the trade paid in 2024
| Median | 16.88 €/h |
|---|---|
| Bottom tenth | 12.74 €/h |
| Top tenth | 23.48 €/h |
| Employees | 14,875 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 16.31 €/h | 6,974 |
| Men | 17.42 €/h | 7,901 |
Prepared meat operator - Which skills are essential?
Manufacture ingredients such as spices, additives and vegetables.
Typology of meat parts in terms of nutrients, handling processes, way of cutting and managing, and preparations and ingredients that potentiate the taste.
Maintenance of the cutting equipment (knives, cutters, and other elements).
Tolerate strong smells expelled by the goods being processed during the production of goods.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
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.
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
Use machinery to package meat products under modified atmosphere, extending its shelf life.
Identify differences between colours, such as shades of colour.
Managing all packaging materials be they primary (wrapping, cans, bottles) or secondary (cartons, crates, pallets).
Weigh materials and products, record weight and other relevant data on tags or labels.
Understand legal identification documents and marks which cover animal movement, identification, and health status. Understand information in commercial books of meat production.
Keeping track of the inventory of meat products by following stock control procedures.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Use the paste of mechanically separated meat obtained in previous processes of the meat production to produce products such as frankfurter sausages. Heat the products before sending them for selling.
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.
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.
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
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.
Take the regulations regarding the traceability of final products within the sector into account.
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.
Cope with blood, organs, and other internal parts without feeling distressed.
Ensure a clean working space according to hygienic standards in the food processing industry.
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Operate production equipment and tools to process meat and meat products.
Prepare meat for sale or cooking which comprise the seasoning, larding, or marinating of the meat, but not the actual cooking.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
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.
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
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.
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Work with a weighing machine to measure raw, half-finished and finished products.
Operate meat processing equipment for meat preparations and prepared meat products.
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.
Making gelée preparations with salted, and heated materials. Boil added ingredients in gelée and fill bowels or forms (aspic).
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.
Push and put carcasses in and out the cooling room as specified. Use equipment specific to this room to handle meat and meat products.
The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
Prepared meat operator - Which skills are useful but not essential?
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Apply heat treatment aimed at preparing and preserving half-finished or finished food products.
Administer cardiopulmonary resuscitation or first aid in order to provide help to a sick or injured person until they receive more complete medical treatment.
Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.
Proceed in a way that one can be relied on or depended on.
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.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Apply laws and organisation rules for the safe storage and use of flammables.
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.
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.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
The identification and characteristics of pathogenic micro-organisms in food and the adequate prevention methods to inhibit its reproduction in food materials.
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
Utilise computers, IT equipment and modern day technology in an efficient way.
Develop proposals and take appropriate decisions taking into account economic criteria.
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.
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.
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.
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
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.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Examine production samples visually or manually to verify properties such as clarity, cleanliness, consistency, humidity and texture.
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.
Label raw material/ product samples for laboratory checks, according to implemented quality system.