Meat Handler - 1st Shift (2892)

Summary: This is the first step in the sausage making process. The general purpose of this position is to actively participate in the formulation, blending/mixing, and processing of the raw materials to create the highest quality products for distribution.

Responsibilities/Duties: include the following. Other duties may be assigned. Minimum expectations include but are not limited to:

• Process affected by these physical demands listed below include but are not limited to: forking meat, pushing containers full of raw meat or emulsion, Moving salt bags, Obtaining units of spice.
• Must be capable of learning and retaining the required knowledge, & skills needed to manufacture and evaluate the quality of the materials used and product produced by this department. Follow all requirements of SQF.
• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one with other employees of the organization.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
• Take responsibility in your work area to produce a safe and quality food product. Report all food safety related problems to your supervisor, manager, or to the quality assurance department in order to initiate immediate action.

Supervisory Responsibility: No.