Profession kosher butcher

Kosher butchers order, inspect and buy meat to prepare it and sell it as consumable meat products in accordance with Jewish practices. They perform activities such as cutting, trimming, boning, tying, and grinding  meats from kosher animals such as cows, sheep and goats. They prepare kosher meat for consumption.

Personality Type

• Realistic / Conventional

Knowledge

• 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.

• Kosher meat

  The preparation and types of meat consumable according to Jewish laws such as meat from chickens and cows.

• 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.

• 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

• Trace meat products

  Take the regulations regarding the traceability of final products within the sector into account.

• Tend meat processing production machines

  Operate production equipment and tools to process meat and meat products.

• Split animal carcasses

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

• Apply HACCP

  Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• Operate meat processing equipment

  Operate meat processing equipment for meat preparations and prepared meat products.

• Apply GMP

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

• 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.

• 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 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.

• 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.

• Apply preservation treatments

  Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.

• 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.

• Ensure sanitation

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

• Tolerate strong smells

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

Optional knowledge and skills

Source: Sisyphus ODB