animal anatomy for food production
The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.
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.
Competences and skills
45 ESCO relationsEssential knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
4 competencescultural practices regarding animal parts sorting
The religious and cultural practices regarding animal parts sorting as to not mix meat parts with other parts that may inhibit religion practitioners from eating the meat.
cultural practices regarding animal slaughter
The cultural or religious rules and traditions regarding the slaughter of animals.
documentation concerning meat production
The legal identification documents and marks which cover animal movement, identification, and health status, and the information to be included in commercial books of meat production.
- Scope note
- The information in these meat production documents is used by official veterinarians in order to provide support to manufacturers and to assure regulatory compliance.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 26 competences
Occupation specific
2 competenceshandle knives for cutting activities
Use various types of knives and cutters used in the cutting, deboning and slaughtering process. Use techniques for the usage of the knives. Selects the right knives for the job at hand. Take care of the knives.
sort cut parts of carcasses inside cooling compartments
Place the different parts of the carcass resulting from deboning and cutting in cooling rooms. Sort the body parts and follow classifications codes according to the type of meat, part of the carcass, and other considerations in specified containers.
Sector-specific
14 competencesapply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
clean the trimming box
Efficiently clean the trimming box.
ensure refrigeration of food in the supply chain
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
handle knives for meat processing activities
Handle knives for meat processing activities. Use the correct knives and cutting instruments for meat preparations, prepared meat products, or meat products made by a butcher.
handle meat processing equipment in cooling rooms
Push and put carcasses in and out the cooling room as specified. Use equipment specific to this room to handle meat and meat products.
monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
operate cutting equipment
Operate cutting equipment specific to the activities undergone in this phase of slaughtering and meat processing. Use machinery, chainsaws, knives, and separators to open animal carcasses and separate these into parts for processing.
process livestock organs
Process livestock organs and other byproducts for meat manufacturing processes. Remove organs from carcasses and perform activities such as cutting or dividing parts, washing organs, execute specific treatments, packaging, and labelling.
split animal carcasses
Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.
tend meat processing production machines
Operate production equipment and tools to process meat and meat products.
trace meat products
Take the regulations regarding the traceability of final products within the sector into account.
use cutting equipment
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
weigh parts of animal carcasses
Weigh the prepared parts of meat after cutting and deboning them for the next process in the manufacturing of meat products or for direct selling. Tag containers for weight and contents.
Cross-sector
10 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
cope with blood
Cope with blood, organs, and other internal parts without feeling distressed.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
maintain cutting equipment
Maintenance of the cutting equipment (knives, cutters, and other elements).
mark differences in colours
Identify differences between colours, such as shades of colour.
operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
tolerate strong smells
Tolerate strong smells expelled by the goods being processed during the production of goods.
work in cold environments
Work in cold storage and deep freeze facilities. Cooling rooms are around 0°C. Resist temperatures of-18°C in meat processing freezer facilities as required by law, except for the slaughterhouse, where room working temperatures are below 12°C by law.
Optional knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesfood storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
legislation about animal origin products
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 13 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competencesadapt efficient food processing practices
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
dispose food waste
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
green
ensure compliance with environmental legislation in food production
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
green
execute chilling processes to food products
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
manage challenging work conditions during food processing operations
Handle stressful and challenging work conditions in a limited time frame to ensure qualitative food and beverage products are created in time.
operate metal contaminants detector
Control and monitor a detector that screens meat products for common metal contaminants such as screw, staples, or lead shot. Take appropriate actions in case of non conformities.
slaughter animals
Kill animals, usually domestic livestock, for food. Protect animal welfare at slaughter by minimising the pain, distress or suffering of animals at the time of killing. Follow relevant regulations and comply with religious and cultural practices.
Cross-sector
6 competencesact reliably
Proceed in a way that one can be relied on or depended on.
consider economic criteria in decision making
Develop proposals and take appropriate decisions taking into account economic criteria.
have computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
provide first aid
Administer cardiopulmonary resuscitation or first aid in order to provide help to a sick or injured person until they receive more complete medical treatment.