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.

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Personality Type

  • Realistic / Conventional

Knowledge

  • 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.

  • Kosher meat

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

  • 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.

Skills

  • Trace meat products

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

  • 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.

  • 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 preservation treatments

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

  • 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.

  • 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.

  • 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.

  • 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.

  • Split animal carcasses

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

  • 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.

  • 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.

  • Monitor stock level

    Evaluate how much stock is used and determine what should be ordered.

  • Apply HACCP

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

  • 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.

  • Tend meat packaging machine

    Use machinery to package meat products under modified atmosphere, extending its shelf life.

  • Ensure sanitation

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

  • 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.

  • 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.

Optional knowledge and skills

inspect raw materials for muscle food processing negotiate improvement with suppliers carry out end of day accounts handle customer complaints dispose food waste analyse characteristics of food products at reception food allergies operate weighing machine hire new personnel kosher slaughtering practices operate metal contaminants detector ensure compliance with environmental legislation in food production identify the factors causing changes in food during storage implement sales strategies care for food aesthetic negotiate terms with suppliers work according to recipe keep inventory of goods in production