Standard Occupational Classification (SOC): Meat, Poultry, and Fish Cutters and Trimmers

Meat, poultry, and fish cutters and trimmers in healthcare are workers who are responsible for preparing meats, poultry and fish for cooking and consumption in healthcare settings such as hospitals, nursing homes, and assisted living facilities. They work in the kitchen, preparing meat, poultry and fish by cutting, deboning, trimming, and portioning it, ensuring it meets the highest safety and quality standards.

Some examples of the work that meat, poultry, and fish cutters and trimmers in healthcare may include:

Cutting and deboning poultry, fish, and meats using knives and other cutting tools.

Trimming and portioning meat, poultry, and fish, to ensure that it meets the required size and weight specifications.

Ensure that meats, poultry, and fish are stored at the appropriate temperature and rotated to prevent spoilage

Making sure that all meats, poultry, and fish are handled and prepared in accordance with food safety regulations.

Operating machinery such as grinders, slicers, and band saws to process meat and poultry.

Cleaning and sanitizing the equipment and work areas to maintain food safety and quality standards.

These workers are often part of the kitchen staff, and they work with other kitchen personnel such as cooks, chefs, and food service managers to ensure that the food served to patients and staff meets the highest standards of quality and safety. They have to maintain the highest level of hygiene and sanitation while preparing meat, poultry, and fish and also follow strict food safety protocols to avoid contamination and food-borne illnesses.

In summary, Meat, poultry, and fish cutters and trimmers in healthcare are workers who are responsible for preparing meats, poultry and fish for cooking and consumption in healthcare settings. They work in the kitchen, preparing meat, poultry, and fish by cutting, deboning, trimming, and portioning it, ensuring it meets the highest safety and quality standards.