Meat Processing Worker

You work on the cutting line, trimming and portioning primal cuts to a specification, or on the packing line, weighing, sealing and labelling trays. Knives are sharpened at the station and checked in and out of the knife register every shift. You record product temperature and batch numbers in the control sheet and take part in the wet cleaning at the end of the day. Shifts are 06:00 to 14:30 and 14:30 to 23:00 with a weekly rotation.

Completed compulsory schooling, no butchery certificate required

Some experience of meat, fish or food production work

Safe and steady knife handling, training given on the plant's method

Understanding of hygiene rules and the cold chain

Able to work at about 8 degrees through a full shift

Willing to rotate two shifts weekly

Basic English for the specification sheets and hygiene notices

Net salary from 2217 up to 2439 EUR per month

Permanent contract under the food industry collective agreement

Unsocial hours supplement on the afternoon shift

Occupational pension and insurance through Fora

Paid knife handling and hygiene training in the first month

Free work clothing with daily laundry, as the hygiene zone requires

Cut resistant gloves, chain mail apron and thermal underwear provided

Workers who learn the full range of cuts move to the butchery line, which is the certified grade of the trade, and the plant pays for the vocational assessment.

A chilled production hall at about 8 degrees with wet floors, machine noise and a strict hygiene boundary at the entrance. Chain mail apron, cut resistant gloves, hairnet and non slip boots are mandatory and supplied.