6 months in production, manufacturing or meat trimming experience required.
Knowledge of poultry, beef, lamb, and pork products
Knowledge of USDA grades and standards.
Work standing continually in a refrigerated environment 35°F- 45°F.
Must be able to work for periods of time in freezer 10F to - 10F degrees.
Work continually in refrigerated environment 35F- 45Fdegrees.
STAND CONTINUOUSLY
WALK OCCASIONALLY
SIT OCCASIONALLY
LIFT 1-10 lbs (Sedentary) OCCASIONALLY
11-20 lbs (Light) FREQUENTLY
21-50 lbs (Medium) FREQUENTLY
51-100 lbs (Heavy) OCCASIONALLY
CARRY 1-10 lbs (Sedentary) OCCASIONALLY
11-20 lbs (Light) OCCASIONALLY
Over 100 lbs (Very Heavy) OCCASIONALLY
PUSH/PULL1
FREQUENTLY
CLIMB/BALANCE2
FREQUENTLY
STOOP/SQUAT FREQUENTLY
KNEEL FREQUENTLY
BEND FREQUENTLY
REACH ABOVE SHOULDER OCCASIONALLY
TWIST FREQUENTLY
GRASP OBJECTS3
CONTINUOUSLY
MANIPULATE OBJECTS4
FREQUENTLY
MANUAL DEXTERITY5
FREQUENTLY