Meat Production Worker Job Description

Updated on: June 5, 2019

Position Overview

A meat production worker works in meat production or processing factory where his main job is to handle the machinery that processes meat.

He or she is given the responsibility to ensure that all required meat cuts are appropriately managed and packed so that they can be made ready for shipment to grocery stores.


The main work of a meat production worker is to handle the assembly line – this means that he or she will be working on different processes one by one, to make sure that the end product is according to company policy.

Educational Requirements

Typically, a meat production worker does not need to possess higher than a high school diploma or a GED.

Some experience in a meat production factory may come in handy if you want to work at this position.


Skills and Abilities

Additionally, you will need to be able to work on your feet for long periods of time and possess the ability to handle bulk orders.

Depending on what type of machines or equipment you have to work on, you will be trained to set and regulate controls and handle packing duties according to set standards and procedures.

As a meat production worker, you will be required to possess knowledge of sanitation procedures as they relate to raw food items. Your waste management skills have to be exceptional as well.

See also: Meat Cutter Resume

Some of the duties that you will be performing in this work include:


Meat Production Worker Job Duties and Responsibilities

• Refer to work orders to determine amount and type (fish, beef or chicken) of meat to be processed

• Calibrate food processing machines and ensure that they are set at correct speeds for each processing procedure

• Prepare raw materials by removing bones and fat and cut them into standardized cubes or slices

• Cut, trim and separate edible portions from offal and ensure that they are appropriately cleaned under running water

• Use knives and choppers to perform cutting and chopping activities and ensure that all cut and chopped meats are stored in a proper manner

• Make use of scales to weigh meat before and after each process and ensure that each stage is documented for reference purposes

• Pack cleaned and processed meat into appropriate packaging, ensuring that it is cover properly with plastic wraps

• Create or acquire labels for each packet by ensuring that type, date of expiry and weight is mentioned on them

• Inspect packed meat products for any conformity problems and ensure that any non-conformance products are isolated or discarded

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