Profession kosher slaughterer

Kosher slaughterers slaughter animals and process carcasses of kosher meat for further processing and distribution. They slaughter animals as stated in Jewish law and according to rituals.

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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.

  • 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.

  • Torah

    The study of the teachings and interpretations of the foundational narrative of the Jewish people, as well as the encompassing Jewish traditions and culture.

  • Legislation about animal origin products

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

  • 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.

Skills

  • Maintain cutting equipment

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

  • 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.

  • Cope with excrements

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

  • 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.

  • Control animals in distress

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

  • 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.

  • Split animal carcasses

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

  • Mark differences in colours

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

  • 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.

  • 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 HACCP

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

  • Deal with killing animals processes

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

  • Ensure sanitation

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

  • 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.

  • Weigh animals for food manufacturing

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

  • 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.

  • 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.

  • Tolerate strong smells

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

  • Cope with blood

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

  • 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 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.

  • 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.

  • 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.

  • 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.

Optional knowledge and skills

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