Обвальщик мяса — работа в Финляндии
Meat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machines.
Обвальщик мяса — какая зарплата в Финляндии?
Сколько платили в отрасли в 2024 году
| Медиана | 20,76 €/h |
|---|---|
| Нижний дециль | 14,90 €/h |
| Верхний дециль | 29,16 €/h |
| Работников по найму | 2 406 |
Зарплата по полу, 2024
| Пол | Медиана | Работников по найму |
|---|---|---|
| Женщины | 18,77 €/h | 684 |
| Мужчины | 22,04 €/h | 1 722 |
Обвальщик мяса - Какие навыки обязательны?
Maintenance of the cutting equipment (knives, cutters, and other elements).
Tolerate strong smells expelled by the goods being processed during the production of goods.
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Operate cutting equipment specific to the activities undergone in this phase of slaughtering and meat processing. Use machinery, chainsaws, knives, and separators to open animal carcasses and separate these into parts for processing.
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
Identify differences between colours, such as shades of colour.
Understand legal identification documents and marks which cover animal movement, identification, and health status. Understand information in commercial books of meat production.
After cutting and deboning, weigh the prepared parts of meat for the next process in the manufacturing of meat products or for direct selling. Tag containers for weight and contents.
Use various types of knives and cutters used in the cutting and deboning process. Use techniques for the usage of the knives. Select the right knives for the job at hand. Take care of the knives.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
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.
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.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
Operate production equipment and tools to process meat and meat products.
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).
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.
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.
Understand cultural or religious rules and traditions regarding the slaughter of animals.
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.
Place the different parts of the carcass resulting from deboning and cutting in cooling rooms. Sort the body parts and follow classifications codes according to the type of meat, part of the carcass, and other considerations in specified containers.
Push and put carcasses in and out the cooling room as specified. Use equipment specific to this room to handle meat and meat products.
Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.
The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
Обвальщик мяса - Какие навыки полезны, но не обязательны?
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin 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.
Slaughter livestock complying with religious and cultural practices.
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.
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.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
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.
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.
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.
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.