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kosher slaughterer

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Description

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.

EssentialOptional

Theoretical Knowledge

animal anatomy for food production legislation about animal origin products documentation concerning meat production torah warm blooded animal organs food storage

Practical Skills

apply requirements concerning manufacturing of food and beverages split animal carcasses control animals in distress cope with excrements inspect animal carcasses cope with blood clean carcasses apply HACCP tolerate strong smells process livestock organs handle meat processing equipment in cooling rooms monitor temperature in manufacturing process of food and beverages monitor the identification of animals maintain cutting equipment skin animals slaughter animals clean the trimming box handle knives for cutting activities prepare meat products for shipping ensure sanitation apply GMP operate in slaughterhouse installations mark differences in colours ensure animal welfare in slaughtering practices deal with killing animals processes weigh animals for food manufacturing cooperate with colleagues consider economic criteria in decision making liaise with colleagues ensure compliance with environmental legislation in food production follow an environmental friendly policy while processing food dispose food waste work in cold environments maintain personal hygiene standards label samples follow hygienic procedures during food processing keep inventory of goods in production