Meat Processors. The Local Coordinator will establish a working relationship with one or more meat processors to cut and package donated deer, other big game and/or domestic livestock into meat for food banks and feeding ministries to distribute and feed to the poor and hungry. The Local Coordinator will seek to negotiate a fair, discounted amount to pay the processor for these services and will sign an annual agreement supplied by the FHFH main office with each processor. A 20% discount from their normal rate is typical. Each meat processor must meet the following criteria:
Meat Processors. Level I Employees at this level perform routine labouring duties, exercise minimal judgement and work to defined work procedures. Supervision is routine or direct dependent on the level of work experience of the employee. Employees undertake training that includes Company information, Occupational Health and Safety requirements, basic Quality Control/Assurance, production techniques, Standard Operating Procedures and documented Work Instructions. Positions within the scope of this level include: Cleaner, General Hand.
Meat Processors. Level II Employees at this level perform tasks using a more extensive range of skills, knowledge and decision making beyond that required in Level I. An Employee at this level: ⮚ Works under routine or direct supervision dependent upon the level of work experience of the employee ⮚ Is responsible for the quality of his/her work ⮚ Operates basic machinery and equipment ⮚ Is expected to exercise some discretion and control within their principal function. ⮚ Have an understanding of basic Quality Control/Assurance procedures ⮚ Work in team environments ⮚ Operate flexibility within their principal function. Positions within the scope of this level include: Smallgoods Packer/Operator, Meat Packer I, (undergoing training up to 6 months), Chiller Hand I
