Food Specialist - Food Product and Safety Lab (Multiple Positions)

The Food Product and Safety Lab (FPSL) within the School of Animal & Comparative Biomedical Sciences is seeking a Food Specialist. This position will perform nonroutine or precision functions involving working in slaughtering, meat packing, or wholesale establishments performing functions involving the preparation of meat, adherence to safety and sanitation standards, and collaboration with faculty, staff, and students. Work may include specialized slaughtering tasks, cutting standard or premium cuts of meat for marketing, grinding, packaging cooked and raw product.

Outstanding UA benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; UA/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to UA recreation and cultural activities; and more!

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• Receive products for butchering, removing bones, sinews, and fatty tissues and
  preparing various cuts of meat in preparation
  for packaging.
• Have the physical ability to work in rigorous environments, which include livestock slaughter, carcass fabrication, wet processing environments and freezers.
• Utilize both industrial-grade cutters and slicers as well as knives and other manual
  devices in preparing meats of different cuts
  and textures, all while observing
  safety requirements.
• Prepare specialty items, such as links or ground meat, per customer specifications.
• Coordinate with the production supervisor at the end of each shift to ensure that all designated orders have been completed and items designated for shipment have either been stored or shipped.
• Operate meat-processing equipment.
• Utilizes hand tools and power equipment to fabricate meat portion control cuts to specifications.
• Prepare saws, mixes, tenderizes, weights, and packages meat products.
• Provide constant update to supervisor on the status of work orders.
• Adhere to our Hazard Analysis and Critical Point (HACCP) and Fallow all Unites States Department of Agriculture (USDA) Regulations.
• Ensures that knives are sharpened.
• Use personal protective equipment as required.
• Other duties assigned.

Knowledge, Skills & Abilities:

• Knowledge of humane animal handling standards and practices, ensuring that all slaughtering procedures are conducted in a humane and ethical manner, consistent with industry's best practices and university values.
• Knowledge of food safety.
• Knowledge of meat preparation techniques and cuts.
• Good verbal and listening communication skills.
• Ability to work with a team and independently.
• Knowledge of food safety.
• Knowledge of meat preparation techniques and cuts.
• Performing General Physical
  Activities -- Performing physical activities that require considerable use
  of your arms and legs and moving your whole body, such as climbing, lifting,
  balancing, walking, stooping, and handling of materials for extended periods of
  time.
• Ability to exert maximum muscle force
  to lift up to 60 lbs., push, pull, or carry
  objects.
• Required to stand for long periods of
  time and continuously repeat the same movements.

• High School Diploma or equivalent.