GENERAL LABOUR FOOD PROCESSING

Paris, ON

GRILLER DUTIES AND RESPONSIBILITIES

The start of the line is the Grill Operator. This person is responsible for ensuring that the meat is placed on the grill conveyor “shiny” side down, preferably with the thin end pointing to away from them in consistent rows. This allows the portion to flatten out and get nice grill marks on the side we refer to as “the presentation” side. It also allows the meat to flip itself over easier.

ROLES

• There is a staff member at mid-grill that ensures each piece flips over and is consistently grilled. They also place any returned pieces back to the grill
• Baggers are responsible for placing the correct number of pieces into the correct size bag for the product, as well as visually inspecting for quality (correct size, shape, grill markings) as they do
• Sealers will take the filled bags and place them on the vacuum sealer beds in the appropriate position for an effective seal and visually inspect for the same. A good seal ensures there is no air in the bag and allows for best cooking and shelf life.
• Bags are then transferred to baskets for cooking in the Sous Vide Cook Tanks. These tanks are monitored by key personnel at all times as this is a crucial part of the process
• Meat is monitored for temperature upon entry and exit from the tank, as well as checked for cooked temperature intermittently (approx.. 20 minute intervals)
• All bags are then checked again for visual quality before being sent on a conveyor belt to the cooling and packaging room

MARINATION DUTIES AND RESPONSIBILITIES

• Tare weigh all meat into 25kg totes / boxes with the acceptable noted variance, there is to be no mixing of sized product
•  Record the exact weights of each tote and the final weigh of each size category for production
• Creating the brine mixture according to the prescribed recipe for the product being produced
• Tenderizing if required
• Operating the injection machine (generally done at 200kg batches). Belt feeds the meat through while the needles inject the brine/marinade into the meat based on appropriate percentage
• Raw meat is loaded into the tumbler, to maximum of 300kgs, after tumbling, the meat is to be placed in numbered V-Mags, in the order to be cooked
• The further step of running the meat through the flattening machine is also done in some cases depending on the end product the customer desires. The raw product is once again returned to the numbered V-Mag containers

PACKAGING DUTIES AND RESPONSIBILITIES

• Meat enters the room via the conveyor belt where it is then placed on another conveyor belt to be visually inspected and checked by a Frequency/Metal Detector
• As the packages pass through the metal detector, they are lot coded and drop into a V-Mag container of ice and water for cooling
• As each V-Mag becomes full it is placed along a series of PVC pipes with more ice where it receives aeration to move the cool water around the product while it cools for 30 to 45 minutes
• Product is then sorted by SKU into bins to be packaged into boxes or baskets
• Both boxes and baskets are to have the appropriate sized plastic liner placed inside before having the product placed inside
• Boxes are labeled individually and placed on a skid, while baskets are placed on a skid and labelled per skid