halal slaughterer
ISCO: 7511. Skills: 45. Essential: 33.
Essential skills
- animal anatomy for food production
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- clean carcasses
- clean the trimming box
- control animals in distress
- cope with blood
- cope with excrements
- deal with killing animals processes
- documentation concerning meat production
- ensure animal welfare in slaughtering practices
- ensure sanitation
- halal meat
- halal slaughtering practices
- handle knives for cutting activities
- handle meat processing equipment in cooling rooms
- inspect animal carcasses
- legislation about animal origin products
- maintain cutting equipment
- mark differences in colours
- monitor temperature in manufacturing process of food and beverages
- monitor the identification of animals
- operate in slaughterhouse installations
- prepare meat products for shipping
- process livestock organs
- skin animals
- slaughter animals
- split animal carcasses
- suspend animals
- tolerate strong smells
- warm blooded animal organs
- weigh animals for food manufacturing
Supporting skills
- consider economic criteria in decision making
- dispose food waste
- ensure compliance with environmental legislation in food production
- follow an environmental friendly policy while processing food
- follow hygienic procedures during food processing
- food storage
- keep inventory of goods in production
- label samples
- liaise with colleagues
- maintain personal hygiene standards
- work in a food processing team
- work in cold environments