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.

Specific Knowledge, Skills, Licenses, Certifications, Etc:

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

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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.

While performing the duties of this job, the employee is regularly required to stand, walk, reach with hands and arms, talk or hear, and taste or smell.  The employee is occasionally required to stoop, kneel, crouch, or crawl.  The employee must frequently lift and/or move more than 75 pounds and occasionally lift and/or move up to 100 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Work Environment:

The work environment characteristics described here 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 the essential functions.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.  The employee is frequently exposed to wet, humid, refrigerated, or freezer conditions consistent with working in a food processing facility.  The noise level in the work environment is very loud. The employee is 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.