Work experience

• MEAT BONER

  MARFRIG GLOBAL FOODS S.A

  2024.09-Current

  (a year)

  • Daily execution of complete boning of beef forequarter cuts (chuck, brisket, blade, neck). • Average processing of 50+ carcasses per shift, ensuring a 95% meat yield. • Precise separation and classification of cuts according to established quality standards. Quality and Safety Control • Rigorous application of HACCP and GMP protocols throughout the entire process. • Thorough inspection to identify and discard unsuitable parts. • Maintenance and recording of the cold chain for processed products. Equipment and Workspace Management • Preventive maintenance of professional knives and cutting equipment. • Daily organization and sanitization of the workbench and utensils. • Management of inventory of cuts ready for packaging. Training and Continuous Improvement

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