Handler

POSITION SUMMARY

This position is responsible for opening bags or boxes of beef in preparation for processing according to the company’s guidelines, maintaining cleanliness, and adhering to food safety protocols.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

• Push or dump beef products into the needle tenderizer.

• Visually inspect products to ensure products are within specification.
• Adhere to safety and hygiene standards to guarantee product quality.
• Other duties as assigned.

QUALIFICATIONS (Knowledge, Skills, and Experience)

• Previous experience in meat processing preferred.
• Knowledge of food safety, quality control and hygiene practices is a plus.
• Ability to handle cutting tools and equipment.
• Ability to work in cold and/or refrigerated environment.
• Ability to work in a fast-paced and regulated environment.
• Ability to read, write and communicate in English with strong verbal communication skills. Knowledge of Spanish is helpful, but not required.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions. 

While performing the duties of this position, the employee is regularly required to have a full range of body motion including twisting, bending, reaching outward, pushing, pulling, intensive hand/wrist movement and lifting to meet the NSP minimum required pounds per day which is 50-80 pounds or more (unassisted). The employee must be able to walk and stand for a significant amount of time on even concrete surfaces, which may at times be slippery due to marinades, water, and other liquids associated with the production process. 

Due to noise levels in the work environment, the use of hearing protection is required.  The employee must have good, corrected vision to see details at close range or at a distance. The employee will be working in a climate-controlled environment of -40ºF to -45ºF. The employee may be exposed to strong odors such as raw meat and marinades from seasoned meat.               

While in the production area, the employee is required to wear Personal Protective Equipment (PPE) to include hair and beard nets, rubber soled shoes, smocks, hearing protection and hard hats.