Description of works... Execution of auxiliary work in the preparation of food semi-finished products: sifting flour, bread crumbs, preparation of a lezon, cleaning contaminated places, removing stamps from meat, poultry, washing, drying meat. Disassembly and cleaning of offal: removal of films, sinewy parts, fatty deposits, bruises, etc. Veins of the brisket and neck of beef, veal, lamb, pork and other carcasses: separation of tendons, films, large blood vessels, remnants of bones, cartilage, etc. Cutting meat and offal into pieces of specified sizes and packing into containers. Breading prepared semi-finished products and placing them in trays, on baking sheets. Collection and delivery of food waste.

Must know: methods of trimming meat and stripping offal; the location of muscle, fatty and connective tissues of the processed parts of the carcass; rules and types of breading of semi-finished products; the ratio of the components and the rules for the preparation of the lezon; rules for the collection, storage and delivery of food waste; rules for sharpening and dressing knives.

§ 7. Manufacturer of food semi-finished products of the 2nd category

Description of works... Maintaining simple processes primary processing of raw materials in the manufacture of semi-finished products. Peeling potatoes, vegetables, herbs and fruits by machine or by hand. Monitoring the process of machine cleaning of potatoes and root crops in compliance with established waste standards. Additional cleaning of potatoes and root crops from eyes, stains, remaining skin after machine cleaning. Sorting, calibration, washing of potatoes and root crops on machines or manually. Loading potatoes, root vegetables into machines. Vein of the shoulder and thick edge of beef, veal, lamb, pork and other carcasses. Meat cleaning. Knife sharpening and dressing.

Must know: technical regulations primary processing potatoes, vegetables and herbs by machine and by hand, signs of their good quality; requirements for the quality of finished semi-finished products; permissible waste norms for cleaning and additional cleaning of potatoes and root crops.

§ 8. Manufacturer of food semi-finished products of the 3rd category

Description of works... Maintaining the average complexity of the processes of primary processing of raw materials in the manufacture of semi-finished products. Culinary cutting, half carcasses, quarters of large and small livestock into cuts in accordance with their cutting schemes. Department of veal, lamb, pork belly from barks. Deboning of the dorsal-thoracic part of carcasses. Separation of muscle, adipose and connective tissues from bones, preventing the remains of meat on the bones, fat and tendons in the depressions of the bones, the presence of small bones in the meat. Cutting fat from pork carcasses. Complete stripping of bones from meat. Vein of the sacro-lumbar part, hind leg. Sawing bone with a saw. Cutting fish of small breeds into carcasses. Processing of carcasses by fixing. Portioning of offal. Preparation of cutlet mass from meat, fish and vegetables, fillings for dumplings, dumplings. Sulfitation of potatoes. Washing potatoes after sulfitation. Preparation of sulfite solution, pouring it into containers in a certain proportion. yeast dough for fried, baked pies and other products, dough for dumplings, dumplings. Dough cutting. Disassembly of meat by sorts and types: side, outer, top, inner, thin, thick edges. Sorting of bones by types. Slicing, chopping small-sized semi-finished meat products: beef stroganoff, azu, goulash, stew, pilaf and others. Cutting fish into portions, depending on the type of subsequent heat treatment: round meat, fillets with skin, skinless, with and without a vertebral part. Shredding, chopping, rubbing potatoes, raw, pickled and boiled vegetables. Forming products from cutlet mass, dough in compliance with the prescribed weight of the recipe. Stuffing vegetables, preparing salads, marinades. Weighing, stacking, packaging of semi-finished products. Packing in a certain ratio of the sawn tubular, vertebral, rib bones.

Must know: schemes for cutting meat carcasses, poultry, fish; essence technological process production of large and small-sized semi-finished products from meat, poultry, fish, offal, chopped and cutlet mass, peeled potatoes, vegetables, yeast dough, dough for dumplings and vareniks; methods of organoleptic evaluation of the quality of raw materials; requirements for the quality of manufactured semi-finished products, conditions, terms of implementation, rules for their packaging, storage and transportation; rules of operation of the equipment used, verification of scales.

§ 9. Manufacturer of food semi-finished products of the 4th category

Description of works... Maintaining complex processes primary processing of raw materials in the manufacture of semi-finished products from meat, agricultural poultry, game birds, sturgeon fish; deboning of poultry carcasses, scapular and ribbed parts of large and small livestock carcasses. Cutting of portioned semi-finished products from large pieces of meat and poultry for roasting in natural (entrecotes, steaks, langets, fillets, escalopes, etc.) and breaded (rump steaks, schnitzels, etc.). Cooking meat for kebabs, dumplings. Cutting sturgeon fish into links. Cutting links into portioned pieces. Cooking shortbread and puff pastry (semi-finished product).

Must know: techniques and rules for deboning poultry carcasses, scapular and breast-rib parts of large and small livestock carcasses, cutting fish-gourd breeds; culinary purpose of parts of carcasses of large, small livestock, fish-gourd breeds; assortment of portioned semi-finished products from meat, poultry, fish of sturgeon breeds, the basics of the technological process of their production; recipes and basics of technology for making shortbread and puff pastry (semi-finished product).

§ 10. Manufacturer of food semi-finished products of the 5th category

Description of works... Conducting a particularly complex primary processing of meat, poultry and game birds in the manufacture of stuffed cutlets, galantine, rolls and other semi-finished products. Deboning of the thigh and neck parts of cattle carcasses, front and back parts of carcasses of small livestock. Disassembly of meat by grade. Cutting carcasses and half carcasses for the production of smoked products.

Must know: technology for the manufacture of complex semi-finished products from poultry and meat; culinary purpose of certain types of meat; rules for deboning the hip and neck parts of cattle carcasses, the front and back parts of small livestock carcasses; anatomical structure of small livestock carcasses, lines of articulation of joints, skeletal system; norms of output of semi-finished products in percentage in relation to the weight of carcasses, half carcasses.

Unified tariff and qualification reference book of jobs and professions of workers (ETKS), 2019
Issue No. 51 ETKS
The issue was approved by the Resolution of the Ministry of Labor of the Russian Federation of 05.03.2004 N 30

Convenience food manufacturer

§ 6. Manufacturer of food semi-finished products of the 1st category

Description of works... Execution of auxiliary work in the manufacture of food semi-finished products: sifting flour, bread crumbs, preparation of a lezon, cleaning contaminated places, removing stamps from meat, poultry, washing, drying meat. Disassembly and cleaning of offal: removal of films, sinewy parts, fatty deposits, bruises, etc. Veins of the brisket and neck of beef, veal, lamb, pork and other carcasses: separation of tendons, films, large blood vessels, remnants of bones, cartilage, etc. Cutting meat and offal into pieces of specified sizes and packing into containers. Breading prepared semi-finished products and placing them in trays, on baking sheets. Collection and delivery of food waste.

Must know: methods of trimming meat and stripping offal; the location of the muscle, adipose and connective tissues of the processed parts of the carcass; rules and types of breading of semi-finished products; the ratio of the components and the rules for the preparation of the lezon; rules for the collection, storage and delivery of food waste; rules for sharpening and dressing knives.

§ 7. Manufacturer of food semi-finished products of the 2nd category

Description of works... Conducting simple processes of primary processing of raw materials in the manufacture of semi-finished products. Peeling potatoes, vegetables, herbs and fruits by machine or by hand. Monitoring the process of machine cleaning of potatoes and root crops in compliance with established waste standards. Additional cleaning of potatoes and root crops from eyes, stains, remaining skin after machine cleaning. Sorting, calibration, washing of potatoes and root crops on machines or manually. Loading potatoes, root vegetables into machines. Vein of the shoulder and thick edge of beef, veal, lamb, pork and other carcasses. Stripping meat. Sharpening and dressing of knives.

Must know: technical rules for the primary processing of potatoes, vegetables and herbs by machine and by hand, signs of their good quality; requirements for the quality of finished semi-finished products; permissible waste norms for cleaning and additional cleaning of potatoes and root crops.

§ 8. Manufacturer of food semi-finished products of the 3rd category

Description of works... Maintaining the average complexity of the processes of primary processing of raw materials in the manufacture of semi-finished products. Culinary cutting of carcasses, half carcasses, quarters of large and small livestock into cuts in accordance with their cutting schemes. Separation of veal, lamb, pork belly from barks. Deboning of the dorsal-thoracic part of the carcasses. Separation of muscle, adipose and connective tissues from bones, preventing the remains of meat on the bones, fat and tendons in the cavities of the bones, the presence of small bones in the meat. Cutting fat from pork carcasses. Complete stripping of bones from meat. Vein of the sacro-lumbar part, hind leg. Sawing bone with a saw. Cutting fish of small breeds into carcasses. Processing of carcasses by the fixation method. Portioning of offal. Cooking cutlet mass from meat, fish and vegetables, fillings for dumplings, dumplings. Potato sulphitation. Washing potatoes after sulfitation. Preparation of sulfite solution, pouring it into containers in a certain proportion. Kneading yeast dough for fried, baked pies and other products, dough for dumplings, dumplings. Dough cutting. Disassembly of meat by varieties and types: side, outer, top, inner, thin, thick edge. Sorting bones by types. Slicing, cutting of small-sized semi-finished meat products: beef stroganoff, azu, goulash, stew, pilaf and others. Cutting fish into portions, depending on the type of subsequent heat treatment: round meat, fillets with skin, without skin, with and without a vertebral part. Shredding, chopping, rubbing potatoes, raw, pickled and boiled vegetables. Forming products from cutlet mass, dough in compliance with the prescribed weight of the recipe. Stuffing vegetables, preparing salads, marinades. Weighing, stacking, packaging of semi-finished products. Packing in a certain ratio of the sawn tubular, vertebral, rib bones.

Must know: schemes for cutting meat carcasses, poultry, fish; the essence of the technological process of manufacturing large-sized and small-sized semi-finished products from meat, poultry, fish, offal, chopped and cutlet mass, peeled potatoes, vegetables, yeast dough, dough for dumplings and dumplings; methods of organoleptic evaluation of the quality of raw materials; requirements for the quality of manufactured semi-finished products, conditions, terms of implementation, rules for their packaging, storage and transportation; rules for the operation of the equipment used, calibration of scales.

§ 9. Manufacturer of food semi-finished products of the 4th category

Description of works... Conducting complex processes of primary processing of raw materials in the manufacture of semi-finished products from meat, poultry, game birds, sturgeon fish; deboning of poultry carcasses, scapular and breast-rib parts of large and small livestock carcasses. Slicing portioned semi-finished products from large pieces of meat and poultry for roasting in natural (entrecotes, steaks, langets, fillets, escalopes, etc.) and breaded (rump steaks, schnitzels, etc.). Cooking meat for kebabs, dumplings. Cutting sturgeon fish into links. Cutting links into portions. Preparation of shortbread and puff pastry (semi-finished product).

Must know: techniques and rules for deboning poultry carcasses, scapular and breast-rib parts of large and small livestock carcasses, cutting sturgeon fish; culinary purpose of parts of carcasses of large, small livestock, sturgeon fish; assortment of portioned semi-finished products from meat, poultry, sturgeon fish, the basics of the technological process of their production; recipes and basics of technology for preparing shortbread and puff pastry (semi-finished product).

§ 10. Manufacturer of food semi-finished products of the 5th category

Description of works... Conducting a particularly complex primary processing of meat, poultry and game birds in the manufacture of stuffed cutlets, galantine, rolls and other semi-finished products. Deboning of hip and neck parts of cattle carcasses, front and back parts of small livestock carcasses. Disassembly of meat by grade. Cutting carcasses and half carcasses for the production of smoked meats.

Must know: technology for the manufacture of complex semi-finished products from poultry and meat; the culinary purpose of certain types of meat; rules for deboning the hip and neck of cattle carcasses, front and back parts of small livestock carcasses; anatomical structure of small livestock carcasses, lines of articulation of joints, skeletal system; norms of output of semi-finished products as a percentage in relation to the weight of carcasses, half carcasses.

1. A manufacturer of food semi-finished products of the 3rd category belongs to the category of workers.

2. A person who has an average professional education or initial vocational education and special training and work experience from a year.

3. A manufacturer of food semi-finished products of the 3rd category is accepted for the position and dismissed by the director of the organization on the recommendation of (position).

4. The manufacturer of food semi-finished products of the 3rd category should know:

a) special (professional) knowledge by position:

Cutting schemes for meat carcasses, poultry, fish;

The technological process of manufacturing large and small lumpy semi-finished products from meat, poultry, fish, offal, chopped and cutlet mass, peeled potatoes, vegetables, yeast dough, dough for dumplings and dumplings;

Methods for organoleptic assessment of the quality of raw materials;

Requirements for the quality of manufactured semi-finished products, conditions, terms of implementation, rules for their packaging, storage and transportation;

Rules for the operation of the equipment used, calibration of scales;

b) general knowledge of an employee of the organization:

Rules and regulations for labor protection, safety, industrial sanitation and fire protection,

Rules for the use of personal protective equipment;

Requirements for the quality of work (services) performed, for the rational organization of work in the workplace;

Types of marriage and ways to prevent and eliminate it;

Industrial signaling.

5. In its activities, the manufacturer of food semi-finished products of the 3rd category is guided by:

RF legislation,

The charter of the organization,

By orders and orders of the director of the organization,

This job description,

The internal labor regulations of the organization,

6. A manufacturer of semi-finished food products of the 3rd category reports directly to a worker with a higher qualification, and to the director of the organization.

7. During the absence of the manufacturer of food semi-finished products of the 3rd category (business trip, vacation, illness, etc.), his duties are performed by a person appointed by the director of the organization on the submission in the prescribed manner, who acquires the corresponding rights, obligations and is responsible for the performance of the duties assigned to him ...

II. Job responsibilities

The duties of the manufacturer of food semi-finished products of the 3rd category are:

a) Special (professional) job responsibilities:

Maintaining the average complexity of the processes of primary processing of raw materials in the manufacture of semi-finished products.

Culinary cutting of carcasses, half carcasses, quarters of large and small livestock into cuts in accordance with their cutting schemes.

Separation of veal, lamb, pork belly from barks.

Deboning of the dorsal-thoracic part of the carcasses.

Separation of muscle, adipose and connective tissues from bones, preventing the remains of meat on the bones, fat and tendons in the cavities of the bones, the presence of small bones in the meat.

Cutting fat from pork carcasses.

Complete stripping of bones from meat.

Vein of the sacro-lumbar part, hind leg.

Sawing bone with a saw.

Cutting fish of small breeds into carcasses.

Processing of carcasses by the fixation method.

Portioning of offal.

Cooking cutlet mass from meat, fish and vegetables, fillings for dumplings, dumplings.

Potato sulphitation.

Washing potatoes after sulfitation.

Preparation of sulfite solution, pouring it into containers in a certain proportion.

Kneading yeast dough for fried, baked pies and other products, dough for dumplings, dumplings.

Dough cutting.

Disassembly of meat by varieties and types: side, outer, top, inner, thin, thick edge.

Sorting bones by types.

Slicing, cutting of small-sized semi-finished meat products: beef stroganoff, azu, goulash, stew, pilaf and others.

Cutting fish into portions, depending on the type of subsequent heat treatment: round meat, fillets with skin, without skin, with and without a vertebral part.

Shredding, chopping, rubbing potatoes, raw, fermented and boiled vegetables.

Forming products from cutlet mass, dough in compliance with the prescribed weight of the recipe.

Stuffing vegetables, preparing salads, marinades.

Weighing, stacking, packaging of semi-finished products.

Packing in a certain ratio of the sawn tubular, vertebral, rib bones.

b) General job responsibilities of an employee of the organization:

Compliance with the Internal Labor Regulations and other local regulations of the organization,

Internal rules and regulations of labor protection, safety, industrial sanitation and fire protection.

Fulfillment of the orders of employees within the framework of the employment contract, by whom it was repaired in accordance with this instruction.

Carrying out work on acceptance and delivery of a shift, cleaning and washing, disinfection of serviced equipment and communications, cleaning the workplace, devices, tools, as well as keeping them in proper condition;

Maintenance of established technical documentation