kosher butcher
Code 7511.1.2
Kosher butchers order, inspect and buy meat to prepare it and sell it as consumable meat products in accordance with Jewish practices. They perform activities such as cutting, trimming, boning, tying, and grinding meats from kosher animals such as cows, sheep and goats. They prepare kosher meat for consumption.
Essential skills
Knowledge
- food storage
- animal anatomy for food production
- kosher meat
- 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
- ensure refrigeration of food in the supply chain
- ensure sanitation
- trace meat products
- operate meat processing equipment
- handle knives for meat processing activities
- 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
- follow an environmental friendly policy while processing food
- monitor stock level
- work in cold environments
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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