kosher slaughterer
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.
Also called: slaughterer following kosher method, kosher slaughterwoman, kosher slaughterman, kosher slaughterperson, kosher method slaughterer
- 31
- essential skills
- 12
- optional skills
- 8
- related roles
- 7511
- ISCO-08 group
Where you can go from here
8 rolesOccupations sharing the most essential skills with this one. The number is a count, not an opinion.
- halal slaughtererWhat changes?30 skills in common
- slaughtererWhat changes?30 skills in common
- meat cutterWhat changes?16 skills in common
- butcher14 skills in common
- prepared meat operator13 skills in common
- halal butcher12 skills in common
- meat preparations operator12 skills in common
- kosher butcher9 skills in common
Essential skills
31- animal anatomy for food production
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- clean carcasses
- clean the trimming box
- control animals in distress
- cope with blood
- cope with excrements
- deal with killing animals processes
- documentation concerning meat production
- ensure animal welfare in slaughtering practices
- ensure sanitation
- handle knives for cutting activities
- handle meat processing equipment in cooling rooms
- inspect animal carcasses
- legislation about animal origin products
- maintain cutting equipment
- mark differences in colours
- monitor temperature in manufacturing process of food and beverages
- monitor the identification of animals
- operate in slaughterhouse installations
- prepare meat products for shipping
- process livestock organs
- skin animals
- slaughter animals
- split animal carcasses
- tolerate strong smells
- torah
- warm blooded animal organs
- weigh animals for food manufacturing
Optional skills
12- consider economic criteria in decision making
- cooperate with colleagues
- dispose food waste
- ensure compliance with environmental legislation in food production
- follow an environmental friendly policy while processing food
- follow hygienic procedures during food processing
- food storage
- keep inventory of goods in production
- label samples
- liaise with colleagues
- maintain personal hygiene standards
- work in cold environments
Definition and skills from ESCO, published by the European Commission. Source concept
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