Job duties for Debone- cuts up some turkeys into parts: breast meat, legs/drums, thighs, and wings. This work is done in the debone department. These jobs require the use of knives to cut turkey parts off of whole turkeys as they move through the department on a cone line. Other jobs in this department use knives and scissors to cut and to trim the deboned turkey parts. This department stays at about 40° F (4° C) throughout the year, and it is a damp working environment.

 

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