Meat slaughterers or deboners slaughter animals, clean, cut and dress meat and fish, remove bones and prepare related food items or preserve meat, fish and other foods and food products by drying, salting or smoking.
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- Realistic / Conventional
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- Legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
- 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.
- 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.
- Cultural practices regarding animal slaughter
Understand cultural or religious rules and traditions regarding the slaughter of animals.
- Weigh animals for food manufacturing
Weigh and classify bodies of animals and assign the carcass to a slaughterhouse customer.
- Deal with killing animals processes
Cope with the process of slaughtering and handling carcasses without distress.
- Split animal carcasses
Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.
- 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.
- 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.
- Lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- 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.
- 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.
- Operate in slaughterhouse installations
Operate in slaughterhouse installations where skinning, opening, removing organs, splitting, and carcass processing are performed.
- Tolerate strong smells
Tolerate strong smells expelled by the goods being processed during the production of goods.
- 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.
- Stun animals
Stun animals for slaughter according to the type of animals, and following regulations regarding animal welfare. Strive to minimise the incidence of consciousness recovery within time limits.
- Operate slaughterhouse equipment
Operate slaughterhouse equipment for slaughtering warm-blooded animals, such as stunning equipment and gut room equipment. Use the equipment according to the requirements.
- Cope with excrements
Cope with excrements, strong smells, and animal waste without feeling overwhelmed.
- 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.
- 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.
- Follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
- Cope with blood
Cope with blood, organs, and internal parts of carcasses without feeling distressed.
- Suspend animals
Suspend animals for food processing and move the carcasses around the slaughterhouse on an animal processing line.
- 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.
- Maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
- 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.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Control animals in distress
Control distressed or panicked animals safely and without harm to the animal to be slaughtered.
- 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.
- 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.
- 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.
- Mark differences in colours
The ability to mark or detect differences between colours, including shades of colour and brightness.