Butchers or fishmongers in retail cut, trim or prepare consumer-sized portions of meat or fish for use or sale in retail establishments.
- Order meat or fish supplies and maintain stocks.
- Receive, inspect and store meat or fish upon delivery, and arrange payment.
- Prepare standard or specially ordered cuts and products of meat or fish, e.g. cut, slice, trim, bone, shape, tie and grind meats (e.g. beef, pork, poultry), or scale, head, gut, wash and bone fish.
- Price and place meat or fish cuts and products in display counters.
- Sell meat or fish to customers, including wrapping, weighing and labeling products, and collecting payments.
- Advise customers, e.g. on storing, preparing and cooking meat or fish, or on estimating food portions.
- Clean tools and work surfaces.
- Undertake activities related to running a retail business, e.g. maintain financial and other records, arrange advertising, security, etc.
- Manufacture own meat or fish products, e.g. marinated meats, sausages, pies, ready-to-cook foods, etc.
- Supervise staff, e.g. other butchers, meat cutters, fishmongers or fish filleters.
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- Animal anatomy for food production
The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
- Warm blooded animal organs
The difference between white and red organs of warm blooded animals and their position in the body. A white organ can be the stomach, red organs can be the heart, the liver, or the lungs. The norms to treat these organs properly.
- Food storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
- Cultural practices regarding animal parts sorting
The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.
- Legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
- Cope with blood
Cope with blood, organs, and other internal parts without feeling distressed.
- Apply preservation treatments
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
- Provide first aid
Administer cardiopulmonary resuscitation or first aid in order to provide help to a sick or injured person until they receive more complete medical treatment.
- Use a computer
Utilise computer equipment or digital devices to facilitate quality control, data management, and communication. Follow instructions given by a computer programme, create computer files or documents.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Prepare specialised meat products
Prepare specialised meat products, minced meat, salt-cured meat, smoked meat, and other meat preparations such as pickled meat, sausages, crumbed meat, veal olive, and chipolata.
- Follow an environmental friendly policy while processing food
Assure an environmental-friendly policy when working with natural resources like meat, fruits and vegetables. This means handling resources in the most efficient and nature-friendly way while trying to minimalise pressure on the ecosystem.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
- Trace meat products
Take the regulations regarding the traceability of final products within the sector into account.
- Work in cold environments
Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of -18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.
- Monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
- Tolerate strong smells
Tolerate strong smells expelled by the goods being processed during the production of goods.
- Process livestock organs
Process livestock organs and other byproducts for meat manufacturing processes. Remove organs from carcasses and perform activities such as cutting or dividing parts, washing organs, execute specific treatments, packaging, and labelling.
- Mark differences in colours
Identify differences between colours, such as shades of colour.
- Measure precise food processing operations
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
- Grind meat
Use various types of machinery to grind animal parts into minced meat. Avoid the inclusion of bone splinters in the product. Maintain the meat grinding machine.
- Prepare meat for sale
Prepare meat for sale or cooking which comprise the seasoning, larding, or marinating of the meat, but not the actual cooking.
- Split animal carcasses
Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.
- Follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
- Tend meat processing production machines
Operate production equipment and tools to process meat and meat products.
- Operate meat processing equipment
Operate meat processing equipment for meat preparations and prepared meat products.
- Monitor stock level
Evaluate how much stock is used and determine what should be ordered.
- Tend meat packaging machine
Use machinery to package meat products under modified atmosphere, extending its shelf life.
- Consider economic criteria in decision making
Develop proposals and take appropriate decisions taking into account economic criteria.
- Process customer orders
Handle orders placed by customers. Receive the customer order and define a list of requirements, a working process, and a time frame. Execute the work as planned.
- Ensure refrigeration of food in the supply chain
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
- Work in a food processing team
Collaborate in a team with other food processing professionals in service of the food and beverages industry.
- Handle knives for meat processing activities
Handle knives for meat processing activities. Use the correct knives and cutting instruments for meat preparations, prepared meat products, or meat products made by a butcher.
- Ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
- Maintain food specifications
Preserve, review, and evaluate existing food specifications such as recipes.
Optional knowledge and skillsadapt efficient food processing practices identify the factors causing changes in food during storage manage budgets negotiate improvement with suppliers inspect raw materials for muscle food processing keep inventory of goods in production produce meat-based jelly preparations execute chilling processes to food products manage challenging work conditions during food processing operations food allergies have computer literacy operate weighing machine care for food aesthetic liaise with managers lift heavy weights implement sales strategies act reliably handle glassware operate metal contaminants detector select adequate ingredients hire new personnel ensure compliance with environmental legislation in food production work according to recipe liaise with colleagues carry out end of day accounts analyse characteristics of food products at reception negotiate terms with suppliers implement marketing strategies control of expenses dispose food waste handle customer complaints
Source: Sisyphus ODB