Slaughterers and Meat Packers

Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.

The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.

The ability to see details at close range (within a few feet of the observer).

The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.

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Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Performing general physical activities includes doing activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling materials.

Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Observing, receiving, and otherwise obtaining information from all relevant sources.

Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.