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slaughterer

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Description

Slaughterers slaughter animals and process carcasses for further processing and distribution.

EssentialOptional

Theoretical Knowledge

animal anatomy for food production legislation about animal origin products documentation concerning meat production cultural practices regarding animal slaughter 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 tend meat processing production machines cope with blood clean carcasses apply HACCP tolerate strong smells lift heavy weights process livestock organs handle meat processing equipment in cooling rooms monitor temperature in manufacturing process of food and beverages monitor the identification of animals suspend animals maintain cutting equipment operate slaughterhouse equipment skin animals slaughter animals clean the trimming box handle knives for cutting activities stun animals 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 follow hygienic procedures during food processing provide first aid manage challenging work conditions during food processing operations consider economic criteria in decision making work in a food processing team liaise with colleagues operate cutting equipment ensure compliance with environmental legislation in food production follow an environmental friendly policy while processing food dispose food waste adapt efficient food processing practices liaise with managers have computer literacy work in cold environments act reliably label samples keep inventory of goods in production