meat cutter
Code 7511.4
Meat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machines.
Essential skills
Knowledge
- animal anatomy for food production
- documentation concerning meat production
- cultural practices regarding animal parts sorting
- cultural practices regarding animal slaughter
Skills and competences
- apply HACCP
- apply GMP
- apply requirements concerning manufacturing of food and beverages
- monitor temperature in manufacturing process of food and beverages
- mark differences in colours
- ensure refrigeration of food in the supply chain
- lift heavy weights
- ensure sanitation
- trace meat products
- handle knives for cutting activities
- handle meat processing equipment in cooling rooms
- operate weighing machine
- operate cutting equipment
- handle knives for meat processing activities
- maintain cutting equipment
- tend meat processing production machines
- sort cut parts of carcasses inside cooling compartments
- weigh parts of animal carcasses
- process livestock organs
- follow hygienic procedures during food processing
- split animal carcasses
- tolerate strong smells
- cope with blood
- use cutting equipment
Transversal competences
- work in cold environments
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What to assess for this role
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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