Meat Processing Worker

In the deboning room you separate the cuts on the belt with a knife, trim the fat to the set thickness and put each piece in the crate for its grade. In the packing room the cuts are weighed, vacuum sealed, labelled and stacked by date. Knives are steeled every twenty minutes and swapped at each break, and the room is washed down at the end of the shift with the crew. The shift is 06:00-14:30, Monday to Friday.

Finished primary school and a valid sanitary book

Willingness to work in a cold room at about 4 degrees

Steady knife work, training on the cuts is given in house

Strict hygiene discipline and washing routines between tasks

Standing and repeated arm work through a long shift

Basic English for the labels on export packaging

Net salary from 560 up to 620 EUR per month

One morning shift, free weekends the whole year

Permanent contract after a three month trial

Hot meal in the canteen and a monthly meat package from the range

Organised transport from Tuzla and the nearby settlements

Employer pays the sanitary book and the annual medical

Thermal clothing, cut resistant gloves, apron and rubber boots

Workers who master the cuts move to the boning bench, which is the best paid job on the floor, and the plant trains its own line leaders and hygiene controllers.

Cold rooms at about 4 degrees, wet floors and constant noise from the belt and the vacuum machines. Thermal clothing, cut resistant gloves, an apron and rubber boots are issued and replaced when worn.