1. Prepare (butchery) raw materials as per the Sales & QA specifications

2. Ability to identify the bone in meat.

3. Recording the results wherever necessary.

4. Cleaning and sanitation of the work table, knife, and equipment before and after each break and product change (usage of Chemicals as per info from Authorized staff).

5. Proper labelling at all stages of process, Storage & Transfer.

6. Temperature control of the product throughout the process.

7. Report the pest sighting and any evidence of physical, chemical or biological hazards associated with the product.