kosher slaughterer
Code 7511.6.2
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.
Essential skills
Knowledge
- torah
- animal anatomy for food production
- documentation concerning meat production
- legislation about animal origin products
- warm blooded animal organs
Skills and competences
- apply HACCP
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- control animals in distress
- monitor the identification of animals
- monitor temperature in manufacturing process of food and beverages
- skin animals
- mark differences in colours
- inspect animal carcasses
- clean carcasses
- ensure sanitation
- handle meat processing equipment in cooling rooms
- manipular cuchillos
- maintain cutting equipment
- deal with killing animals processes
- prepare meat products for shipping
- process livestock organs
- slaughter animals
- split animal carcasses
- tolerate strong smells
- cope with excrements
- cope with blood
- operate in slaughterhouse installations
Transversal competences
- ensure animal welfare in slaughtering practices
- weigh animals for food manufacturing
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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