Profession halal slaughterer

Halal slaughterers slaughter animals and process carcasses of halal meat from cows and chickens for further processing and distribution. They slaughter animals as stated in Islamic law and ensure that the animals are fed, slaughtered and hung up accordingly.

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Personality Type

  • Realistic / Conventional

Knowledge

  • Documentation concerning meat production

    Understand legal identification documents and marks which cover animal movement, identification, and health status. Understand information in commercial books of meat production.

  • Halal meat

    The preparation and types of meat consumable according to Islamic laws such as chicken and cow meat. This also includes the preparation and types of meat that are not consumable according to this law, such as pork and certain parts of the animals' bodies like their hindquarters

  • 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.

  • Halal slaughtering practices

    The practices involved in the slaughtering of animals for food consumption according to Islamic law such as the animal's diet, method of slaughter and upside down storage of the carcass.

  • Legislation about animal origin products

    The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products. 

  • 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.

Skills

  • Tolerate strong smells

    Tolerate strong smells expelled by the goods being processed during the production of goods.

  • 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 meat products for shipping

    Prepare carcasses, edible meat products, and non edible offal by weighing, packaging, labelling and loading on meat wagons for shipping.

  • 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.

  • Handle knives used in slaughtering processes

    Use various types of knives and cutters for slaughtering processes. Use techniques for the usage of the knives. Select the right knives for the job at hand. Care for the knives.

  • Control animals in distress

    Control distressed or panicked animals safely and without harm to the animal to be slaughtered.

  • Suspend animals

    Suspend animals for food processing and move the carcasses around the slaughterhouse on an animal processing line.

  • Monitor the identification of animals

    Monitor the identification of animals that come in the slaughterhouse. Assure the correct procedures for legal, quality, and administrative procedures in order to maintain identification and traceability during the manufacturing process.

  • Mark differences in colours

    The ability to mark or detect differences between colours, including shades of colour and brightness.

  • Skin animals

    Skin animals in an appropriate manner considering the end purpose of the skin. Strip off the hide of an animal to prepare for processing the carcass, or to use the skin or fur. Use case skinning for smaller animals, where an incision is made around the feet and the skin stripped off like a sock. If a non-invasive slaughter method like gassing or beating was used on a fur animal, take care to ensure that the animal is dead prior to skinning. Use open skinning for large animals, where an incision is made along the abdomen. Use the required equipment for skinning.

  • Slaughter animals

    Sever the carotid artery or stab through the heart of an animal to kill it. Allow all the blood to drain from the animal. Collect blood for food, feed or other industrial purposes.

  • Deal with killing animals processes

    Cope with the process of slaughtering and handling carcasses without distress.

  • Cope with excrements

    Cope with excrements, strong smells, and animal waste without feeling overwhelmed.

  • Weigh animals for food manufacturing

    Weigh and classify bodies of animals and assign the carcass to a slaughterhouse customer.

  • 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.

  • 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.

  • Clean carcasses

    Remove organs, fats sticking hole, spinal cord, and diaphragm from carcasses. Perform cleaning of the carcass following established procedures in order to obtain a final carcass presentation.

  • Inspect animal carcasses

    Inspect the animal carcasses for non conformities such abscesses or contamination, and correct them if possible. Takes samples for laboratory inspection. Makes registrations of non-conformities and/or findings.

  • Slaughter livestock following cultural practices

    Slaughter livestock complying with religious and cultural practices.

  • Handle meat processing equipment in cooling rooms

    Push and put carcasses in and out the cooling room as specified. Use equipment specific to this room to handle meat and meat products.

  • Maintain cutting equipment

    Maintenance of the cutting equipment (knives, cutters, and other elements).

  • Ensure animal welfare in slaughtering practices

    Respect the needs of livestock and apply the regulations regarding animal welfare in the meat and meat products manufacturing sector. Respond correctly to animal issues from unloading until stunning of the animals.

  • Split animal carcasses

    Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.

  • Cope with blood

    Cope with blood, organs, and internal parts of carcasses without feeling distressed.

  • Apply GMP

    Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

  • Operate in slaughterhouse installations

    Operate in slaughterhouse installations where skinning, opening, removing organs, splitting, and carcass processing are performed.

  • Ensure sanitation

    Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

Optional knowledge and skills

follow an environmental friendly policy while processing food keep inventory of goods in production food storage liaise with colleagues label samples work in a food processing team work in cold environments ensure compliance with environmental legislation in food production maintain personal hygiene standards follow hygienic procedures during food processing consider economic criteria in decision making dispose food waste