MEAT PROCESS WORKER
There is an increasing trend for meat processing activities to overlap, with most operations being carried out on one site, in a large meat plant.
All Meat Process Workers must follow strict regulations on hygiene, health and safety. Some may be responsible for cleaning equipment and the work area. Conditions in meat plants and abattoirs are cool for reasons of food safety and work may sometimes be done in cold or refrigerated areas.
Most work involves being active, lifting heavy pieces of meat and standing for long periods. Handling and cutting carcasses can be messy work. Care must be taken when using machinery, sharp knives and saws.
Formal qualifications are not required but may be useful, particularly English and/or communication, Mathematics, Health and Food Technology, Home Economics.
Entry may be by one of the following routes:
* through Modern Apprenticeships which lead to relevant Scottish Vocational Qualifications.
* direct to a job, with training on-the-job, possibly leading to SVQs.
In larger organisations, there are opportunities for experienced Meat Process Workers to progress to supervisory or management level. With supervisory or management qualifications, it may be possible to go on to work for the Meat Hygiene Service as a Meat Hygiene Inspector.