Intake Loading Operative
Pay Rate: £14.22 per hour increasing to £14.79 per hour after 3 months
Contract: Permanent
Location:Pontefract, WF8 3DD
Hours: Monday to Friday 04:30am to 13:30pm
Who are we?
We are a family business established in Yorkshire in 1997 based in Darrington just outside of Pontefract with a reputation for exceptional product, innovation, and industry leading animal welfare standards. Our facilities combine traditional British butchery technique with some of the best technological prowess in the food sector.
A committed team of over 700 staff oversee the whole process from procuring the best possible livestock from our carefully picked group of farms, through butchery, retail packaging and despatch before it finally arrives on the supermarket shelf or as part of the restaurant dining experience
About you:
* Able to work well as an individual or in a Team.
* Ability to work under pressure whilst maintaining quality and speed.
* Attention to detail with a diligent approach to work activities
* Work to a high standard to complete daily tasks.
What to expect:
To ensure that all forequarters and hindquarters of beef received are weighed, the temperature recorded and any contamination is removed and recorded in line with legal requirements.
Duties will include:
* Ensure that all standard operating procedures are adhered to
* Ensure that company specifications are understood and adhered to
* Achieve daily output schedule for production
* Work in a way which minimises or eliminates food safety risks such as cross contamination
* Put and store waste in designated places
* Ensure finished product is separated from raw materials to prevent cross contamination or any other hazards to food safety.
* Understand various breed labels and carcass loop labels
* Ensure that the intake of products produced internally and received from any 3rd party supplier is visually inspected for contamination.
* Type and extent of any contamination identified to be controlled and recorded according to organizational requirements reference the Contamination Incident procedure.
* Monitor temperatures at all stages of intake, 1st quarter then every 10th quarter thereafter. Any temperature identified in the range of 5°C - 7°C to be treated as a temperature incident.
* During the transfer process to the Boning Hall, ensure that temperatures are maintained and that hinds / fores are kept contamination free.
* Records of all aspects of the production cycle and traceability must be kept in good order and maintained.
* Maintain the HACCP system procedures in accordance with the quality assurance procedures.
* Ensure that the hygiene standards are maintained at all times for the equipment and staff and ancillary areas, and that all storage areas are kept clean and tidy.
* Keep all equipment in good working order
Benefits:
* Free onsite parking
* Staff shop, with products as low as £1
* Onsite Gym open 24/7
* Subsidised canteen
* 3% Pension contribution
* Cycle to Work scheme
* Dovecote Rewards scheme where you’ll find discounts at over a 1000 Retailers.
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