Sort cut parts of carcasses inside cooling compartments

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.

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• Provide first aid
• Cultural practices regarding animal parts sorting
• Liaise with managers
• Monitor temperature in manufacturing process of food and beverages
• Maintain cutting equipment
• Manage challenging work conditions during food processing operations
• Trace meat products
• Ensure compliance with environmental legislation in food production
• Operate weighing machine
• Tolerate strong smells
• Act reliably
• Process livestock organs