1. Manufacturer semi-finished meat products The 4th category belongs to the category of workers.

2. A person with education and 5 years of work experience is accepted for the position of manufacturer of semi-finished meat products of the 4th category.

3. A manufacturer of semi-finished meat products of the 4th category is hired and dismissed by the director of the organization upon the recommendation of the head of production (site, workshop)

4. A manufacturer of semi-finished meat products of the 4th category must know:

a) special (professional) knowledge for the position:

Arrangement of serviced equipment;

Properties of meat various types livestock;

Purpose of parts of carcasses for the production of natural semi-finished products;

Established serving sizes and requirements technological instructions for the production of semi-finished products;

b) general knowledge of an employee of the organization:

Rules and regulations of labor protection, safety, industrial sanitation and fire protection,

Rules for the use of personal protective equipment;

Requirements for the quality of work (services) performed, for rational organization labor in the workplace;

Types of defects and ways to prevent and eliminate them;

Production alarm.

5. In its activities, a manufacturer of semi-finished meat products of the 4th category is guided by:

Legislation of the Russian Federation,

Charter of the organization,

Orders and instructions of the director of the organization,

With this job description,

Internal labor regulations of the organization,

6. A manufacturer of semi-finished meat products of the 4th category reports directly to a worker with a higher qualification, the head of production (site, workshop) and the director of the organization.

7. During the absence of a manufacturer of semi-finished meat products of the 4th category (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the proposal of the head of production (site, workshop) in the prescribed manner, who acquires the corresponding rights, obligations and bears responsibility for the performance of his duties.

II. Job responsibilities

The job responsibilities of a 4th category manufacturer of semi-finished meat products are:

a) Special (professional) job responsibilities:

Selection of large-piece semi-finished meat products for the production of natural portioned, small-piece and breaded semi-finished meat products on mechanized lines or manually.

Preparation of large-piece semi-finished meat products for the production of beefsteaks, rump steaks, schnitzels, entrecotes, fillets and natural cutlets from pork loin, veal, lamb, etc.

Selection and preparation of raw materials for small-sized semi-finished meat products, cutting meat for beef stroganoff, frying, goulash, shish kebab, etc.

b) General job responsibilities of an employee of the organization:

Compliance with the internal labor regulations and other local regulations of the organization,

Internal rules and regulations of labor protection, safety precautions, industrial sanitation and fire protection.

Execution within employment contract orders of the employees to whom it was repaired in accordance with these instructions.

Performing work on acceptance and delivery of shifts, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, devices, tools, as well as maintaining them in proper condition;

Maintaining established technical documentation

General provisions

3.2 Internal documents:

Charter of the enterprise, Orders and instructions of the director of the enterprise (head of the food establishment); Regulations on the food establishment, Job description manufacturer of semi-finished food products, Internal Labor Regulations.

4.1. Provides primary processing of raw materials of medium complexity during the manufacture of semi-finished products.

4.2. Disassembles carcasses, half-carcasses, quarters of large and small livestock in accordance with the culinary schemes for their disassembly.

4.3. Separates veal, lamb, and his own breasts from the loins.

4.4. Collapses the dorso-thoracic part

4.5. Separates muscle, fat and connective tissues from bones.

4.6. Removes meat from bones. Sawing bones.

4.7. Cuts lard from pork carcasses.

4.8. It lives on the transverse part of the carcass, the hind leg.

4.9. Separates fish from small species into carcasses and processes them using the fixation method.

4.10. Portions offal.

4.11. Prepares cutlet mass from meat, fish, vegetables, filling for dumplings and dumplings.

4.12. Sulphates potatoes and rinses them after sulfiting.

4.13. Prepares a sulfation solution, pours it in certain proportions into a container.

4.14. Kneads yeast dough for pies and other products, dough for dumplings, dumplings. Processes the dough.

4.15 Separates meat into varieties and types. Sorts bones by type.

4.16. Slices, chops into small pieces semi-finished meat products.

4.17. Cuts the fish into portions depending on the type of subsequent heat treatment.

4.18. Shreds, grinds, rubs potatoes, cottage cheese, pickled and boiled vegetables.

4.19. Forms products from cutlet mass and dough.

4.20. Stuffs vegetables, prepares salads, marinades.

The manufacturer of semi-finished food products has the right:

5.1. Get acquainted with draft decisions of the enterprise management concerning its activities.

5.2. Submit proposals for improvement of work related to the responsibilities provided for in these instructions for consideration by management.

5.3. Within your competence, inform your immediate supervisor about all shortcomings identified in the course of your activities and make proposals for their elimination.

5.4. Request personally or on behalf of your immediate supervisor from heads of departments of the enterprise and specialists information and documents necessary to perform their job duties.

5.5. Require the management of the enterprise to provide assistance in the performance of their official duties and rights.

The manufacturer of semi-finished food products responds:

6.1. For improper performance or failure to fulfill one’s official duties as provided for in this job description - within the limits determined by the current labor legislation Ukraine.

6.2. For offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine.

6.3. For causing material damage- within the limits determined by the current labor and civil legislation of Ukraine.

The working hours of the manufacturer of semi-finished food products are determined in accordance with the Internal Labor Regulations established at the enterprise.

The terms of remuneration for the manufacturer of semi-finished food products are determined in accordance with the Regulations on remuneration of personnel.

9 Final provisions

This Job Description is drawn up in two copies, one of which is kept by the Company, the other by the employee.

Tasks, Responsibilities, Rights and Responsibilities can be clarified in accordance with changes in the Structure, Tasks and Functions of the structural unit and workplace.

Changes and additions to this Job Description are made by order of the General Director of the enterprise.

The form was prepared using legal acts as of May 28, 2010.

Manufacturer of semi-finished meat products
APPROVED
by order
from 00.00.0000 N 00

(name of company)
PRODUCTION INSTRUCTIONS
manufacturer of semi-finished meat products
1. General Provisions
1.1. The manufacturer of semi-finished meat products is a worker _____________
(type
_____________________________________________ and reports directly
catering establishments)

(name of manager's position)
1.2. The manufacturer of semi-finished meat products must know:
- methods of organoleptic assessment of the quality of raw materials;
- technology for manufacturing complex semi-finished products from poultry and meat;
- location of muscle, fat and connective tissues of the processed parts of the carcass;
- anatomical structure of carcasses, lines of articulation of joints, skeletal system;
- schemes for cutting meat carcasses, poultry, fish;
- culinary purpose of parts of carcasses of large and small livestock, certain types of meat;
- technological process of manufacturing large-piece and small-piece semi-finished products from meat, poultry, offal, chopped and cutlet mass, peeled potatoes, vegetables, yeast dough, dough for dumplings and dumplings;
- techniques for trimming meat and stripping offal;
- rules and types of breading of various semi-finished products;
- techniques and rules for deboning poultry carcasses, shoulder and chest-rib parts of large and small livestock carcasses, cutting sturgeon fish;
- an assortment of portioned semi-finished products from meat, poultry, sturgeon fish, the technological process of their production;
- norms for the yield of semi-finished products as a percentage relative to the weight of the carcass, half-carcass;
- the ratio of components and rules for preparing leison;
- recipes and technology for preparing shortbread and puff pastry (semi-finished product);
- requirements for the quality of manufactured semi-finished products, conditions, terms of implementation, rules for their packaging, storage and transportation;
- rules for collection, storage and delivery of food waste;
- design, operating principle and operating rules of the equipment being serviced;
- types of defects and ways to prevent and eliminate them;
- rules and regulations on labor protection, industrial sanitation and fire safety;
- rules for using personal protective equipment;
- requirements for the quality of work performed;
- requirements for the rational organization of labor in the workplace;
- _____________________________________________________.
1.3. __________________________________________________.
2. Responsibilities
2.1. Manufacturer of semi-finished meat products before starting work:
- puts sanitary clothing and hairstyle in proper condition;
- receives the necessary supplies (equipment, devices, etc.);
- draws up applications for products and semi-finished products;
- receives the necessary food raw materials and semi-finished products from the pantry;
- prepares the necessary equipment and devices (sharpenes and straightens knives);
2.2. During the working day, the manufacturer of semi-finished meat products:
a) prepares raw materials for the preparation of semi-finished products (sifts flour, breadcrumbs, prepares lezon, cleans contaminated areas, removes marks from meat and poultry, washes and dries meat);
b) produces:
- culinary cutting of carcasses, half-carcasses, quarters of large and small livestock into cuts in accordance with their cutting schemes;
- separation of veal, lamb, pork bellies from loins;
- separation of muscle, fat and connective tissue from the bones, avoiding any remaining meat on the bones, fat and tendons in the cavities of the bones, and the presence of small bones in the meat;
- cutting lard from pork carcasses;
- sawing bone with a saw;
- cleaning offal, removing films, stringy parts, fatty deposits, bruises, etc.;
- trimming parts of beef, veal, lamb, pork and other carcasses (separation of tendons, films, large blood vessels, remains of bones, cartilage, etc.);
- disassembling meat by grades and types: side, outer part, top, inner, thin, thick edge;
- cutting meat and offal into pieces of established sizes and placing them in containers;
- cutting portioned semi-finished products from large pieces of meat and poultry for frying in natural (entrecotes, beefsteaks, splints, fillets, escalopes, etc.) and breaded (rump steaks, schnitzels, etc.) forms;
- breading prepared semi-finished products and placing them in trays on baking sheets;
c) carries out:
- preparation of cutlet mass from meat, fish and vegetables, fillings for dumplings, dumplings;
- slicing, chopping small-sized semi-finished meat products (beef stroganoff, azu, goulash, stew, shish kebab, pilaf, etc.);
- preparation of shortbread and puff pastry (semi-finished product);
e) weighs, stacks and packages semi-finished products;
f)_______________________________________________.
2.3. The manufacturer of semi-finished meat products is obliged to:
- be at the workplace in clean sanitary clothing and footwear of the established standard;
- maintain mechanisms, devices and equipment in proper condition;
- undergo advanced training at least once every 5 years;
- undergo a medical examination (examination) in a timely manner;
- take a course on sanitary and hygienic training, take exams on the sanitary minimum at least once every 2 years;
- when the temperature rises, signs of gastrointestinal symptoms appear
and other infectious diseases, suppurations, cuts, burns, as well as
report all cases of intestinal infections in the family
_________________________________________;
(name of manager's position)
- __________________________________________________.
2.4. Manufacturer of semi-finished meat products at the end of the working day:
- cleans the workplace;
- hands over unused raw materials, semi-finished products and unsold finished products to the pantry;
- prepares reporting documentation;
- delivers equipment and devices to storage areas;
- __________________________________________________.
3. Responsibility
3.1. The manufacturer of semi-finished meat products is subject to disciplinary
liability in accordance with Article 192 of the Labor Code of the Russian Federation for:
- poor quality and untimely performance of work and duties,
listed in these instructions;
- offenses that became the basis for the imposition of ________________
(enterprise type
_________________________ fines and other administrative penalties;
Catering)
- __________________________________________________.
3.2. The manufacturer of semi-finished meat products bears material
responsibility for failure to ensure the safety of goods entrusted to him
material assets, as well as for all cases of dishonest behavior,
harmful _____________________________________________________.
(type of catering establishment)
3.3. The management of _____________________________________________ has the right
(type of catering establishment)
hold the manufacturer of semi-finished meat products jointly liable
in the event of administrative offenses being committed through his fault, resulting in
application of penalties.
3.4. Manufacturer of semi-finished meat products for committing offenses
in the course of their activities, depending on their nature and consequences
bears civil, administrative and criminal liability
in the manner prescribed by law.
3.5. __________________________________________________.
4. Final provisions
4.1. This instruction has been developed in pursuance of the order
from 00.00.0000 N 00 based on ___________________________________________
(tariff qualification characteristics,
_______________________________________________________________.
other regulatory or methodological document)
4.2. The employee is familiarized with this instruction
upon admission (transfer) to work in the profession for which it was developed
instructions.
4.3. The fact that the employee has read these instructions is confirmed
___________________________________________________________________________
(signed on the familiarization sheet, which is an integral part of the instructions
___________________________________________________________________________
(in the magazine for reading the instructions); handwritten in a copy of the instructions,
_____________________________.
kept by the employer)

Unified Tariff and Qualification Directory of Work and Professions of Workers (UTKS), 2019
Issue No. 49 ETKS
The issue was approved by Resolution of the Ministry of Labor of the Russian Federation dated March 5, 2004 N 33

Manufacturer of semi-finished meat products

§ 48. Manufacturer of semi-finished meat products of the 4th category

Characteristics of work. Selection of large-piece semi-finished meat products for the production of natural portioned, small-piece and breaded semi-finished meat products on mechanized lines or manually. Preparation of large-piece semi-finished meat products for the production of beefsteaks, rump steaks, schnitzels, entrecotes, fillets and natural cutlets from pork loin, veal, lamb, etc. Selection and preparation of raw materials for small-sized semi-finished meat products, cutting meat for beef stroganoff, frying, goulash, shish kebab, etc.

Must know: arrangement of serviced equipment; properties of meat of various types of livestock; purpose of parts of carcasses for the production of natural semi-finished products; established portion sizes and requirements of technological instructions for the production of semi-finished products.

Comments on the profession

The given tariff and qualification characteristics of the profession “ Manufacturer of semi-finished meat products» serve for billing of works and assignment tariff categories according to article 143 Labor Code Russian Federation. Based on the above performance characteristics and requirements for professional knowledge and skills, a job description for a manufacturer of semi-finished meat products is drawn up, as well as documents required for interviews and testing when hiring. When drawing up work (job) instructions, pay attention to general provisions and recommendations for this release of ETKS (see.

I CONFIRM:

[Job title]

_______________________________

_______________________________

[Name of company]

_______________________________

_______________________/[FULL NAME.]/

"_____" _______________ 20___

JOB DESCRIPTION

Manufacturer of semi-finished food products, 2nd category

1. General Provisions

1.1. This job description defines and regulates the powers, functional and job responsibilities, rights and responsibilities of the 2nd category manufacturer of semi-finished food products [Name of the organization in the genitive case] (hereinafter referred to as the Company).

1.2. A manufacturer of semi-finished food products of the 2nd category is appointed to the position and dismissed from the position in the manner established by the current labor legislation by order of the head of the Company.

1.3. A manufacturer of semi-finished food products of the 2nd category belongs to the category of workers and reports directly to [name of the position of the immediate supervisor in the dative case] of the Company.

1.4. A person with vocational education, appropriate training and work experience in the specialty of at least 1 year is appointed to the position of manufacturer of semi-finished food products of the 2nd category.

1.5. IN practical activities A manufacturer of 2nd category semi-finished food products must be guided by:

• local acts and organizational and administrative documents of the Company;
• internal labor regulations;
• rules of labor protection and safety, ensuring industrial sanitation and fire protection;
• instructions, orders, decisions and instructions from the immediate supervisor;
• this job description.

1.6. A manufacturer of semi-finished food products of the 2nd category must know:

• technical rules for the primary processing of potatoes, vegetables and herbs by machine and manually, signs of their good quality;
• requirements for the quality of finished semi-finished products;
• norms of acceptable waste during cleaning and post-cleaning of potatoes and root crops.

1.7. During the period of temporary absence of a manufacturer of semi-finished food products of the 2nd category, his duties are assigned to [deputy position title].

2. Job responsibilities

A manufacturer of semi-finished food products of the 2nd category carries out the following labor functions:

2.1. Maintaining simple processes primary processing of raw materials in the manufacture of semi-finished products.

2.2. Peeling potatoes, vegetables, herbs and fruits by machine or by hand.

2.3. Monitoring the process of machine peeling of potatoes and root crops in compliance with established waste standards.

2.4. Additional cleaning of potatoes and root vegetables from eyes, stains, and remaining skin after machine cleaning.

2.5. Sorting, calibrating, washing potatoes and root crops by machine or manually.

2.7. The vein of the shoulder blade and thick edge of beef, veal, lamb, pork and other carcasses.

2.8. Trimming meat.

2.9. Sharpening and straightening knives.

In case of official necessity, a manufacturer of semi-finished food products of the 2nd category may be involved in the performance of his official duties overtime, in the manner prescribed by law.

3. Rights

A manufacturer of semi-finished food products of the 2nd category has the right:

3.1. Get acquainted with draft decisions of the enterprise management concerning its activities.

3.2. Submit proposals for improvement of work related to the duties provided for in this job description for management’s consideration.

3.3. Report to your immediate supervisor any deficiencies identified during the performance of your duties. production activities enterprise (its structural divisions) and make proposals for their elimination.

3.4. Request personally or on behalf of the immediate supervisor from heads of departments of the enterprise and specialists information and documents necessary to perform their job duties.

3.5. Involve specialists from all (individual) structural divisions of the Company in solving the tasks assigned to them (if this is provided for by the regulations on structural divisions, if not, with the permission of the head of the Company).

3.6. Require the management of the enterprise to provide assistance in the performance of their official duties and rights.

4. Responsibility and performance evaluation

4.1. A manufacturer of semi-finished food products of the 2nd category bears administrative, disciplinary and material (and in some cases, provided for by law RF, - and criminal liability for:

4.1.1. Failure to carry out or improperly carry out official instructions from the immediate supervisor.

4.1.2. Failure or improper performance of your labor functions and the tasks assigned to him.

4.1.3. Illegal use of granted official powers, as well as their use for personal purposes.

4.1.4. Inaccurate information about the status of the work assigned to him.

4.1.5. Failure to take measures to suppress identified violations of safety regulations, fire safety and other rules that pose a threat to the activities of the enterprise and its employees.

4.1.6. Failure to ensure compliance with labor discipline.

4.2. The assessment of the work of a manufacturer of semi-finished food products of the 2nd category is carried out:

4.2.1. By the immediate supervisor - regularly, in the course of the employee’s daily performance of his labor functions.

4.2.2. The certification commission of the enterprise - periodically, but at least once every two years, based on documented results of work for the evaluation period.

4.3. The main criterion for assessing the work of a manufacturer of semi-finished food products of the 2nd category is the quality, completeness and timeliness of his performance of the tasks provided for in these instructions.

5. Working conditions

5.1. The working hours of a 2nd category manufacturer of semi-finished food products are determined in accordance with the internal labor regulations established by the Company.

5.2. Due to production needs, the manufacturer of semi-finished food products of the 2nd category is obliged to travel to business trips(including local significance).

I have read the instructions on ___________/___________/“____” _______ 20__.