Meat Processing Operative

You take the chilled meat from the trolley, trim it to the specification on the card, sort it by grade and pass it on to the packing line. On the line you weigh the portion, put it into the tray, check the seal after the machine and read the label to make sure the date and the batch are right. Knives are sharpened at the station and a chain glove is worn on the holding hand. Temperature, hand washing and colour coded boards are recorded on the control sheet. The shift runs 06:00 to 14:30.

No previous plant experience required, the line is taught on site

A valid health certificate for food handling, paid for by the employer

Able to work in a hall kept between two and seven degrees

Steady knife work after training, with a chain glove always worn

Following the hygiene rules and the control sheet exactly

Able to lift boxes of up to 20 kg through a shift

Basic English for labels, allergen marks and safety signs

Net salary from 1130 up to 1290 EUR per month

Early shift only, so the afternoon and the evening are yours

Permanent contract and health insurance from the first day

Cold work supplement for the hours spent in the chilled hall

Staff price on the plant's own products and a cheap hot lunch

28 calendar days of paid annual leave

Thermal clothing, chain gloves, boots and hairnets provided

Operatives who hold the knife well move to the cutting bench, where the rate is higher, and from there to the deboning team. The plant pays for the meat cutter qualification.

A tiled hall kept between two and seven degrees, with bright light, running water and a constant noise from the packing machines. Thermal clothing, boots, a chain glove and a hairnet are provided and changed daily.