halal butcher

Code 7511.1.1

Halal butchers order, inspect and buy meat to prepare it and sell it as consumable meat products in accordance with Islamic practices. They perform activities such as cutting, trimming, boning, tying, and grinding beef and poultry meat. They prepare halal meat for consumption.

Essential skills

Knowledge

  • food storage
  • animal anatomy for food production
  • halal meat
  • legislation about animal origin products
  • cultural practices regarding animal parts sorting
  • warm blooded animal organs

Skills and competences

  • apply HACCP
  • apply GMP
  • apply requirements concerning manufacturing of food and beverages
  • apply preservation treatments
  • monitor temperature in manufacturing process of food and beverages
  • mark differences in colours
  • ensure refrigeration of food in the supply chain
  • ensure sanitation
  • trace meat products
  • handle knives for meat processing activities
  • maintain food specifications
  • tend meat packaging machine
  • tend meat processing production machines
  • prepare meat for sale
  • prepare specialised meat products
  • process customer orders
  • process livestock organs
  • split animal carcasses
  • tolerate strong smells
  • grind meat

Transversal competences

  • measure precise food processing operations
  • follow an environmental friendly policy while processing food
  • monitor stock level
  • work in cold environments

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What to assess for this role

Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.

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Sources

This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences