Slaughter / Butchery Operatives

JOB PURPOSE

The job holder will have a key part to play in the preparation of the process of pig slaughter and butchery. The Cookstown site processes over 25,000 pigs per week, with each team member undertaking specific tasks, including specialised knife or cutting tasks. The process commences with a whole pig carcass and outputs with a fully dressed and butchered carcass.

ROLE ACCOUNTABILITIES

Typical activities will vary according to the specific department where the individual works but include

Strict adherence to Health & Safety rules and procedures. It is every employee's duty, no matter what their position within the Company, to assist the employer with its responsibilities towards Health and Safety.

Dressing and trimming of carcasses against strict specifications, while comfortably keeping pace with the speed of the line and maintaining hygiene/quality standards within departmental timings.
Clean removal of all internal organs.
Operation of machinery used in the dressing process (splitting saws, electric trimmers).
Removal of skin/membranes using designated machinery (open-top deriders / de-membraners / electric trimmers) whilst adhering to all safety guidelines.
Cutting, de-boning, and trimming of pork Middles, Legs or Shoulders against strict specifications,
while comfortably keeping pace with the speed of the line.
Cutting and butchering of pork products (department-specific) to pre-set standards whilst
maintaining quality/safety standards and within departmental timings.
Waste is minimised by ensuring all trims/off-cuts are harvested and collected in designated areas/containers.
Identifying errors/faults and taking appropriate steps to rectify these
Adjusting machine settings to handle changes from one size/type of product to another
Product and equipment handled with care - avoiding unnecessary damage
Maintaining own knife and keeping it sharp
Working with FSA in the rectification of carcases
Reporting faulty machinery to Chargehand or Supervisor immediately
Ensuring hygiene and cleanliness procedures are followed at all times (e.g. hand-washing, knife sterilising and PPE wash-down)
Competently performing any other tasks for which training has been completed and signed off

SKILLS & EXPERIENCE REQUIRED

Previous experience in a slaughter environment, with the ability to demonstrate understanding and undertaking of skilled slaughter roles
Demonstrated skill and experienced use of knife and slaughter-line machinery, including hog saws and bladed machines
Demonstrated skill and experienced use of a knife and/or bladed machine to effectively de-bone and trim pork middles/ legs/ shoulders
Attention to detail/good observational skills to spot faults/contamination and report them accordingly.
Ability to work quickly and safely to meet production targets
Good team working skills and the ability to work as part of a team/line or individually
Ability to follow strict health & safety guidelines and adhere to any H&S updates.
Ability to work at all times to Site quality procedures
Patience in carrying out repetitive tasks and maintaining required standards whilst considering the safety of self and fellow workers.
Self-motivation and reliability
Ability to be flexible and adapt to change, occasionally at short notice.REF - INDNM