Description

• Follow job safety standards

• Properly set up and break down equipment
• Good reading, writing, math, and communication skills
• Reading and utilizing raw material line up sheets
• Drive forklift and load raw materials on to combo dumper
• Grind meat through the grinders into meat conveyors and screw
• Inspect raw materials and follow procedures for handling defects
• Maintenance of knives and plates
• Set up and run conveyors system
• Sanitation and organization of the respective area
• Insure functioning of metal detector and carry out metal detection procedures
• Observe basic safety rules and Lock-Out Tag-Out procedures for operating meat grinders

• Recognize and report any malfunctions of assigned machinery
• Other jobs duties as assigned

• Must be able to work on feet for 8 hours
• Ability to stand, twist, bend and reach for extended periods at a time
• Ability to move at a fast and repetitive production pace
• Required to work in areas where temperatures will be 45°F or below
• Able to lift up to 80 pounds or more

PROCEDURE

Safety

• Foreign Objects
• • Use only appropriate equipment to clean excess meat from the sides of grinders.
  • Never place such objects in grinder while in operation.
  • Do not place objects on or around the grinder that could potentially fall into the grinder.

• • Physical Contact
  • • Use caution in handling sharpened knives.
    • Be mindful of slippery condition of equipment, due to fat build-up, while transporting equipment.
    • Always secure each piece of equipment upon assembly.
    • Never operate grinder partially assembled.
    • Never place hands near moving parts.
    • Be aware of persons in area while working with grinder.

Set Up and Break Down of Equipment

• • Set Up Grinders
  • • Place feed screw into the barrel
    • Insert sharpened knives into knife holder and place behind the plate
    • Place the grinder plates onto the feed screw and tighten with the knife ring until the knives are in full contact with the plate
  • Break Down Grinders
  • • Push meat that has collected on sides of hopper into bowl of grinder. Continue grinding process until empty
    • Reverse the Set Up Steps 1-3
    • Stage all parts on the accessory rack
  • Set Up Conveyors
  • • Insure proper assembly of conveyors
    • Check belt alignments and positions
    • Check belts while running (no rubs or catches)
    • Check transfers
  • Break Down Conveyors
  • • Dry clean conveyors and pans
    • Disassemble conveyors

Grinding Meat

• • After set up run a minimal amount of meat and discard. Observe for proper equipment function, cut, and texture (adjust as needed).
  • Observe raw materials going into grinder for defects. Follow procedures upon identification of defects.
  • Communicate with Blender Operator for appropriate product type for grind and quantity.
  • Grind appropriate quantity.
  • Replace raw materials on combo dumpers as needed.
  • Select appropriate raw materials for use using the raw materials line up sheet.
  • Monitor conveyors (checking periodically for proper function, transfers, alignments, etc.)
  • Monitor metal detectors according to metal detection program.

Maintenance of Knives and Plates

• Procedure
• • Sharpened knives and plates should be used when first set up of grinder takes place.
  • Throughout the shift, the quality and quantity of product through the plate should be monitored.
  • • If the speed of grinding decreases noticeably, or the meat does not have a cleanly cut appearance, the knives should be replaced.
    • If knives are replaced supervisor should be notified.

Housekeeping Procedures

• • Immediate removal of all product from the floor around the finished grinders is a necessity.
  • • Meat scraps on the floor are extremely hazardous and can cause slipping.
    • Continuous cleaning during operation is required.

Other Assigned Duties

Checklist

• Set-up
• Monitoring of Operations
• Housekeeping