A. Slaughtering Department Operate machines like electric stunner for hogs, stunning gun for cattle, dehairing machine forhogs, carcass splitter (both for hogs and cattle) Assigned in the sticking and bleeding section both for hog and cattle line. Knowledge in chest cut, pelvic cut and evisceration. Knowledge in proper sanitizing and handling of tools such as knife in as governed by the GMPand Food Safety Policies Carcass weighing and labelingB. Meat Cutting Department Fabrication of pork and beef carcass into whole sale and retail cuts according to customer’sspecification Packaging of different primal cuts of pork according to client’s specification. Inventory of stocks in the finished products storages Handling and operation of meat grinder for the preparation of meat block assignment for theproduction meat.