Slaughter Floor Worker

Food & Wine Processing

Areas Of Interest: Meat Processing, Smallgoods & Retailing

Certificate Level: Certificate II

Certificate Name: Certificate II in Meat Processing (Abattoirs)

Certificate Description: As a Slaughter Floor Worker you will prepare and trim carcases, operate mechanical aids, separate offal, and process and wash heads.

Code: AMP20316

Work Type: Practical & Manual

Skills & Knowledge you will learn

Maintain personal equipment
Apply hygiene and sanitation practices
Comply with Quality Assurance and HACCP requirements
Follow safe work policies and procedures
Communicate in the workplace
Overview the meat industry
Sharpen knives
Trim neck
Trim forequarter to specification
Trim hindquarter to specification
Remove head
Number carcase and head
Assess dentition
Drop tongue
Wash head
Bone head
Bar head and remove cheek meat

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