Production Operation
1. Coordinates with Lead Butchers in the number of entrails, head and blood
2. Ensures that all entrails and blood order are complete
3. Ensure that all residue in the Clean kill and white & red offals area is properly disposed of.
4. Ensure that gmp and food safety protocols are followed
5. Perform standard operating procedures in the process.
6. Monitoring and recording of pork head weight
7. Ensuring that all white & red offals and blood orders are complete
8. Ensuring that all carcasses are with NMIS stamp
9. Follow the task given by immediate supervisor
10. Provide assistance to the team in disposing residue ( Blood, hair and hooves. etc.)
11. To replace / relieve the production staff or lead butcher while he /she is on day off.
12. Turn over of blood and entrails to the dispatch team
13. Receiving of live hogs
14. Measuring backfat thickness
15. Prepared reports after operation
Quality Standards and Safety Management
1. Comply with all food safety, quality and sanitation standards.
2. Make sure work stations are always clean and organized.
Other Duties
3. Performs other job-related duties as assigned.
