Sausage molder. Job description for sausage molder

1. Moulder sausages 3rd category belongs to the category of workers.

2. A person with education and work experience of at least 2 years is accepted for the position of sausage molder of the 3rd category.

3. A 3rd category sausage molder is hired and dismissed by the director of the organization upon the recommendation of the head of production (site, workshop).

4. A 3rd category sausage molder must know:

a) special (professional) knowledge for the position:

Rules for the selection of raw materials and their delivery for processing;

Technical specifications for sausage 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 his activities, a 3rd category sausage molder 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 3rd category sausage molder 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 3rd category sausage molder (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, responsibilities and bears responsibility for the performance of his duties.

II. Job responsibilities

The job responsibilities of a 3rd category sausage molder are:

a) Special (professional) job responsibilities:

Forming sausage products by filling the casing with minced meat on syringes using the extrusion method and on automatic machines under the guidance of a more highly qualified sausage molder.

Tying loaves or rings of sausage products to give the shape, required filling density and length of the loaf in accordance with the knitting methods, product marks and consumption standards established for each type of sausage product.

Twisting casings with minced meat for sausages, sausages and individual species sausages.

Piercing (hatching) the loaves to remove air.

Hanging sausages and smoked meats on sticks and hanging them on frames or in smokers.

Cooking Hungarian lard.

Selection of raw materials, their delivery for processing.

Cleaning and trimming layers of bacon, giving it a certain shape, rubbing the bacon with pepper, transferring it for smoking.

Looping, hanging on sticks, frames and placing in containers.

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 for 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

A sausage molder is a worker who performs work on shaping sausage products by filling the casing with minced meat using vacuum syringes and automatic machines in compliance with the required filling density and consumption rates of the casing and minced meat.

Depending on the category, a sausage molder can perform simple or more complex work:

• Unwinding, rewinding twine into balls, preparing tags and cutting pieces of twine for tying sausages.
• Performing individual operations in the process of forming sausages using the extrusion method under the guidance of a more highly qualified sausage molder. Putting the casing on the shank to fill with minced meat. Looping smoked meats.
• Forming sausage products by filling the casing with minced meat on syringes using the extrusion method and on automatic machines under the guidance of a more highly qualified sausage molder. Tying loaves or rings of sausage products to give the shape, required filling density and length of the loaf in accordance with the knitting methods, product marks and consumption standards established for each type of sausage product. Twisting casings with minced meat for sausages, sausages and certain types of sausages. Piercing (hatching) the loaves to remove air. Hanging sausages and smoked meats on sticks and hanging them on frames or in smokers. Cooking Hungarian lard. Selection of raw materials, their delivery for processing. Cleaning and trimming layers of bacon, giving it a certain shape, rubbing the bacon with pepper, transferring it for smoking. Looping, hanging on sticks, frames and placing in containers.
• Installation and change of lanyards. Regulation of pressure and vacuum on vacuum syringes according to the readings of control and measuring instruments. Making rolls, balyks and necks.
• Forming sausage products by filling the casing with minced meat using vacuum syringes and automatic machines in compliance with the required filling density and casing consumption rates. Complete production of stuffed sausages, smoked meats and piece products (ham in shape, boiled pork, carbonate, etc.).
• Inspection of raw materials, trimming of fringes, processing with spices, removal of bone and cartilage. Cutting bacon into layers and grinding it into sizes depending on the type of product, preparing tongues, pork, veal, beef, eggs, butter, etc. Forming the sausage, putting on the casing. Tight rolling and knitting. Placement in a mold, transfer for cooking and further processing. Compliance with yield standards finished products.

1st category

Characteristics of the work. Unwinding, rewinding twine into balls, preparing tags and cutting pieces of twine for tying sausages.

Must know: types of twine and thread; sizes of pieces of twine, threads and rules for preparing threads depending on the type of sausage products.

2nd category

Characteristics of the work. Performing individual operations in the process of forming sausages using the extrusion method under the guidance of a more highly qualified sausage molder. Putting the casing on the shank to fill with minced meat. Looping smoked meats.

Must know: types and sizes of casings and the procedure for their use for produced sausages; rules for looping smoked meats.

3rd category

Characteristics of the work. Forming sausage products by filling the casing with minced meat on syringes using the extrusion method and on automatic machines under the guidance of a more highly qualified sausage molder. Tying loaves or rings of sausage products to give the shape, required filling density and length of the loaf in accordance with the knitting methods, product marks and consumption standards established for each type of sausage product. Twisting casings with minced meat for sausages, sausages and certain types of sausages. Piercing (hatching) the loaves to remove air. Hanging sausages and smoked meats on sticks and hanging them on frames or in smokers. Cooking Hungarian lard. Selection of raw materials, their delivery for processing. Cleaning and trimming layers of bacon, giving it a certain shape, rubbing the bacon with pepper, transferring it for smoking. Looping, hanging on sticks, frames and placing in containers.

Must know: rules for selecting raw materials and delivering them for processing; technical specifications for sausages.

4th category

Characteristics of the work. Forming sausage products by filling the casing with minced meat using vacuum syringes and automatic machines in compliance with the required filling density and consumption rates of the casing and minced meat. Installation and change of lanyards. Regulation of pressure and vacuum on vacuum syringes according to the readings of control and measuring instruments. Making rolls, balyks and necks.

Must know: design and operating rules of serviced machines, vacuum syringes; requirements for the quality and density of filling the casing with minced meat, depending on the size of the casing and the type of sausage; consumption rates for casings and minced meat.

5th category

Characteristics of the work. Forming sausage products by filling the casing with minced meat using vacuum syringes and automatic machines in compliance with the required filling density and casing consumption rates. Complete production of stuffed sausages, smoked meats and piece products (ham in shape, boiled pork, carbonate, etc.). Inspection of raw materials, trimming of fringes, processing with spices, removal of bone and cartilage. Cutting bacon into layers and grinding it into sizes depending on the type of product, preparing tongues, pork, veal, beef, eggs, butter, etc. Forming the sausage, putting on the casing. Tight rolling and knitting. Placement in a mold, transfer for cooking and further processing. Compliance with finished product yield standards.

Must know: quality characteristics and types of raw materials used; rules for selecting semi-finished products for stuffing (molding) puff pastry and other sausages, smoked meats and piece products; technical specifications for sausage products and output standards for sausage products.

Material for class hour on career guidance

Bright, fragrant-smelling rings of sausages, an appetizing series of sausages, tempting pieces of Hungarian lard, saucy piles of thin hunting sausages, solid sticks of “Moskovskaya”, “Mosaichnaya”, heavy loaves of sinyugi “Lyubitelskaya”, “Doctorskaya”, a list of sausage products can be found continue endlessly and each of us has probably thought more than once about those who so skillfully create such delicious beauty.

Soldiers of the invisible front, they are also sausage molders - representatives of a profession of an ancient family. Sausage products were first mentioned in the chronicle of Novgorod birch bark documents dating back to the 12th century, but in fact, the age of sausage production is more than two thousand years.

I would like to become a molder, let them teach me!

The profession of a sausage molder is considered a narrow profile and is in demand only at enterprises that produce meat products: smoked meats, sausages, rolls. The molder's regulations determine the qualifications of the worker from the first to the fifth categories, where each has its own production standards, responsibilities, and the amount of necessary knowledge.

Qualifications, standards, responsibilities of the molder

For 1st category specialists It is enough to be able to rewind into balls, cut twine for looping (knitting) sausages, understand the types of twine and threads intended for looping certain types of sausages, and know the rules for preparing a workplace.

Sausage molder 2nd category must be able to stuff sausage (stuff the casing with minced meat), put the casing on the shank, loop (tie) the product, and also form rings for high-quality sausages under the supervision of a more qualified specialist.

Responsibilities of molders 3rd category includes not only stuffing the casing with minced meat, but also compliance with the standards of density, length/width of sausages in accordance with GOST. In addition, specialists of the 3rd category perform cross-hatching of loaves (piercing the air voids inside the shell), forming a casing filled with minced meat into a sausage or sausage, selecting raw materials: lard for fattening, hanging on a frame and sending to smoking shop. Masters of the 3rd category are required to know the specifications for the condition of the pattern and structure of minced meat for all types of sausages.

Molders 4th category are able to determine the diameters and lengths of the nozzles for stuffing the casing, and regulate the supply of minced meat to the machine using control and measuring instruments. Knowing how the equipment works and making calculations for the consumption of casings and minced meat are the responsibilities of this level of specialists.

Masters 5th category, as a rule, a production guru. They are responsible for incoming newcomers, teaching them the basics of production, while fulfilling production standards in accordance with the regulations. And this is neither more nor less, but 900 kg per person for 8 hours of working time. Know the consumption rates of raw materials and yield of each variety finished products, be able to knit balyk and other smoked meats, prepare raw materials, for example, cheese, eggs, for premium sausages, know what size the cut lard should be for certain type sausages - this is the responsibility of a 5th category master.

Contraindications for working in sausage shop practically no, anyone who passes an SES check and a medical examination by doctors can work in their specialty.

Positive aspects of the profession:

High salaries for specialists of the 3rd category and above;
- constant demand in production;
- the opportunity to open your own business.

Negative points: work in constant cold and damp, because the temperature inside the room, even in summer, is no higher than 11 ° C. Negative factor, thanks to innovations in light industry, is fully compensated by special clothing and shoes with cork soles, which will protect the employee from diseases: rheumatism, colds.

Where to get an education?

Special educational institutions There are no training courses to become sausage molders. The profession requires constant practice, therefore, having received the basic specialty of a cook at a vocational school, you can undergo training in your specialty directly at a meat processing plant. Beginners receive the 1st category, the 3rd - after six months, the 4th and 5th - after 3-5 years.

The profession of a sausage molder is considered creative, because from unattractive raw materials, the deft hands of skilled craftswomen produce beautiful sausages and smoked products, the taste and texture of which pleases the eyes and stomach of buyers. Once you become a sausage molder, you will never be left without money or work. And this, in our difficult times, is the most important advantage of the profession.

lard - salo
wombs - natural casing (intestine) for sausages
vacuum syringe - special equipment where minced meat is loaded into a bowl from above, which is fed through a watering can into the shell in the complete absence of air. Provides a denser structure to sausage products. It is used for the production of premium-quality boiled sausages, as well as for the production of loaves.

JOB DESCRIPTION FOR SAUSAGE MOLDER 5TH GRADE

I. General provisions

A 5th grade sausage molder is directly subordinate to __________________. A 5th grade sausage molder follows the instructions of __________________. A 5th grade sausage molder replaces __________________. A sausage molder of the 5th category is replaced by __________________. The sausage molder is appointed to the position and dismissed by the head of the department in agreement with the head of the department. Must know:
- quality characteristics and types of raw materials used;
- rules for selecting semi-finished products for stuffing (molding) puff pastry and other sausages, smoked meats and piece products;
- technical specifications for sausage products and output standards for sausage products

II. Job responsibilities

Forming sausage products by filling the casing with minced meat using vacuum syringes and automatic machines in compliance with the required filling density and casing consumption rates. Complete production of stuffed sausages, smoked meats and piece products (ham in shape, boiled pork, carbonate, etc.). Inspection of raw materials, trimming of fringes, processing with spices, removal of bone and cartilage. Cutting bacon into layers and grinding it into sizes depending on the type of product, preparing tongues, pork, veal, beef, eggs, butter, etc. Forming sausages, putting on casings. Tight rolling and knitting. Placement in a mold, transfer for cooking and further processing. Compliance with finished product yield standards. _________________________________________________________________. _________________________________________________________________.

III. Rights

The sausage molder has the right:

Give instructions and assignments to employees subordinate to him on a range of issues included in his functional responsibilities. control the implementation of production tasks, timely execution of individual assignments by employees subordinate to him. request and receive the necessary materials and documents related to issues of his activities and the activities of his subordinate employees. interact with other services of the enterprise on production and other issues included in his functional responsibilities. get acquainted with draft decisions of the enterprise management related to the activities of the Division. propose for the manager's consideration proposals for improving work related to the responsibilities provided for in this Job Description. submit for consideration by the manager proposals on rewarding distinguished employees, imposing penalties on violators of production and labor discipline. report to the manager about all identified violations and shortcomings in connection with the work performed. _________________________________________________________________. _________________________________________________________________.

IV. Responsibility

The sausage molder is responsible for:

Improper execution or non-fulfillment of your job responsibilities provided for by this job description - within the limits specified labor legislation Ukraine. violation of the rules and regulations governing the activities of the enterprise. When transferring to another job or being released from a position, the Sausage Former is responsible for the proper and timely delivery of work to the person entering the position. real position, and in the absence of one, to the person replacing him or directly to his supervisor. offenses committed in the course of carrying out their activities - within the limits determined by the current administrative, criminal and civil legislation of Ukraine. causing material damage- within the limits determined by the current labor and civil legislation of Ukraine. compliance with current instructions, orders and regulations on maintaining trade secrets and confidential information. compliance with internal regulations, safety and fire safety rules. _________________________________________________________________. _________________________________________________________________.