High Risk Production Operative
Hours: Monday to Friday 6am - 10am
Main Activities:
- Load and operate slicers to process meat products to specified weights and customer specifications, ensuring quality and presentation standards are met.
- Operate pulling machines safely and efficiently
- Prepare product in accordance with product standards and specifications.
- Carry out species and product changeovers, including full cleaning and sanitation in accordance to food safety and hygiene regulations.
- Clean slicers, pulling machines, racks and High Risk equipment and machinery in accordance to hygiene and cleaning regulations standards.
- Maintain high standards of housekeeping and cleanliness in the High Risk area at all times.
- Carry out quality, weight, and safety checks, reporting any non-conformances immediately.
- Follow all Standard Operating Procedures, HACCP controls, and High Risk rules, including PPE and hygiene requirements.
- Support team leaders and supervisors to achieve daily production targets safely and efficiently.
- Follow all Health & Safety procedures, including safe use of machinery and manual handling.
- Report equipment faults, safety concerns, or hygiene risks immediately.
- Maintain strict segregation between High Risk and Low Risk areas.
- CCP1 – Cooking: Responsible for monitoring and verifying that all cooking processes achieve validated critical limits temperature in line with CCP1, completing required CCP checks and records, confirming product status, and taking immediate corrective action where limits are not met, including extended cooking, escalation, and documentation in accordance with the HACCP plan.
- Carry out all required CCP monitoring and verification checks within the packaging process, including CCP3 and CCP4, MAP gas checks and metal detection checks where required, accurately completing records and taking immediate corrective action where critical limits or specifications are not met, in accordance with the HACCP plan.
- CCP2 – Cooling: Responsible for working with the QA team to monitor and verify that cooling processes CCP2 meet validated time and temperature requirements, ensuring correct handling and segregation of cooled product, completing CCP monitoring records, and initiating corrective actions where cooling parameters fall outside specification, including product segregation, extended blast chilling time, investigation, and escalation as defined in the HACCP plan.
The above is not an exhaustive list of duties and you will be expected to perform different tasks as necessitated by your changing role within the organisation and the overall business objectives of the organisation.
Competencies:
- Knowledge and experience of the meat/food industry desirable
- An understanding of industrial food machinery.
- Flexibility to work overtime as and when needed.
- An enthusiasm to develop own skills
- Level 2 Food Hygiene Certificate highly desirable.
Benefits:
- 29 days holiday
- Butchers Fayre Loyalty Card Scheme
- Company Pension Scheme
- Subsidised Staff Canteen
- Choice of free lunch sandwiches
- Progression opportunities
Job Types: Full-time, Permanent
Pay: £12.86 per hour
Ability to commute/relocate:
- Wigan WN3 4HX: reliably commute or plan to relocate before starting work (required)
Experience:
- Food production: 2 years (preferred)
Work Location: In person
