halal slaughterer
Code 7511.6.1
Halal slaughterers slaughter animals and process carcasses of halal meat from cows and chickens for further processing and distribution. They slaughter animals as stated in Islamic law and ensure that the animals are fed, slaughtered and hung up accordingly.
Essential skills
Knowledge
- animal anatomy for food production
- halal meat
- documentation concerning meat production
- legislation about animal origin products
- halal slaughtering practices
- 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
- suspend animals
- cope with excrements
- cope with blood
- operate in slaughterhouse installations
Transversal competences
- ensure animal welfare in slaughtering practices
- weigh animals for food manufacturing
- sacrificar ganado respetando las prácticas culturales
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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