Meat Handler

About the role

This is the first step in the sausage-making process. The position actively participates in the formulation, blending/mixing, and processing of raw materials to create the highest quality products for distribution.

Responsibilities

• Process raw materials, including forking meat, pushing containers full of raw meat or emulsion, moving salt bags, and obtaining units of spice.
• Learn and retain the required knowledge and skills to manufacture and evaluate the quality of materials and products, following all SQF requirements.
• Read and comprehend simple instructions, correspondence, and memos; write simple correspondence; and present information effectively in one-on-one interactions.
• Apply common sense to carry out detailed but straightforward written or oral instructions and address problems involving a few concrete variables in standardized situations.
• Take responsibility for producing a safe and quality food product in your work area. Report all food safety-related problems to your supervisor, manager, or the quality assurance department for immediate action.

Requirements

• Power Industrial Truck Certification.
• Less than high school education.
• Ability to apply common sense to carry out simple one- or two-step instructions and handle standardized situations with occasional or no variables.

Physical Requirements

The physical demands described are representative of those required to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Regularly required to stand, walk, reach with hands and arms, talk, hear, and taste or smell.
• Occasionally required to stoop, kneel, crouch, or crawl.
• Frequently lift and/or move more than 75 pounds; occasionally lift and/or move up to 100 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Processes involve forking meat, pushing containers full of raw meat or emulsion, moving salt bags, and obtaining units of spice.

Work Environment

The work environment characteristics described are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Regularly exposed to moving mechanical parts.
• Frequently exposed to wet, humid, refrigerated, or freezer conditions typical of a food processing facility.
• Noise level in the work environment is very loud.
• Regularly exposed to extreme cold and vibration.

Company provides: rubber gloves, metal gloves, cooler coats, sleeve protectors, aprons, bump cap, hair net, beard net, and ear plugs.