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.
Butchers order, inspect and buy meat to prepare it and sell it as consumable meat products. They perform activities such as cutting, trimming, boning, tying, and grinding beef, pork, and poultry meat. They prepare those mentioned sorts of meat for consumption.
Competences and skills
67 ESCO relationsEssential knowledge 5 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 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.
food 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.
warm blooded animal organs
The difference between white and red organs of warm blooded animals and their position in the body. A white organ can be the stomach, red organs can be the heart, the liver, or the lungs. The norms to treat these organs properly.
Cross-sector
0 competencesNo competences in this bucket.
Essential skills and competences 31 competences
Occupation specific
1 competencehandle 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.
Sector-specific
20 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 preservation treatments
Apply common treatments to preserve the characteristics of food products taking care of their appearance, smell and taste.
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.
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.
follow an environmental friendly policy while processing food
Assure an environmental-friendly policy when working with natural resources like meat, fruits and vegetables. This means handling resources in the most efficient and nature-friendly way while trying to minimalise pressure on the ecosystem.
green
grind meat
Use various types of machinery to grind animal parts into minced meat. Avoid the inclusion of bone splinters in the product. Maintain the meat grinding machine.
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.
maintain food specifications
Preserve, review, and evaluate existing food specifications such as recipes.
measure precise food processing operations
Carry out accurately measured assignments with suitable tools and equipment in the process of producing food and beverages.
monitor stock level
Evaluate how much stock is used and determine what should be ordered.
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 meat processing equipment
Operate meat processing equipment for meat preparations and prepared meat products.
prepare meat for sale
Prepare meat for sale or cooking which comprise the seasoning, larding, or marinating of the meat, but not the actual cooking.
prepare specialised meat products
Prepare specialised meat products, minced meat, salt-cured meat, smoked meat, and other meat preparations such as pickled meat, sausages, crumbed meat, veal olive, and chipolata.
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 packaging machine
Use machinery to package meat products under modified atmosphere, extending its shelf life.
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.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
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.
consider economic criteria in decision making
Develop proposals and take appropriate decisions taking into account economic criteria.
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.
mark differences in colours
Identify differences between colours, such as shades of colour.
process customer orders
Handle orders placed by customers. Receive the customer order and define a list of requirements, a working process, and a time frame. Execute the work as planned.
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.
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 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competencefood allergies
The types of food allergies within the sector, which substances trigger allergies, and how they can be replaced or eliminated (if possible).
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 30 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
12 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.
analyse characteristics of food products at reception
Analyse characteristics, composition, and other properties of food products at reception.
- Scope note
- For instance, dairy for butter-making will have to be sampled for butterfat analysis and its payments would be based on the butterfat content of the milk.
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.
identify the factors causing changes in food during storage
Recognize the most relevant factors (chemical, physical, environmental etc) that can alter the food during its storage.
implement sales strategies
Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.
inspect raw food materials
Inspect raw materials required for the production process, assessing quality and hidden flaws. Verify the origin of the raw materials using the sector defined documents, stamps or marks.
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.
negotiate improvement with suppliers
Build a good relation with suppliers in order to improve knowledge and quality of supply.
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.
produce meat-based jelly preparations
Making gelée preparations with salted, and heated materials. Boil added ingredients in gelée and fill bowels or forms (aspic).
Cross-sector
18 competencesact reliably
Proceed in a way that one can be relied on or depended on.
care for food aesthetic
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
carry out end of day accounts
Execute end of day accounts to ensure that business transactions from the current day have been correctly processed.
- Scope note
- Day-end closing is part of a company's closing operations.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
handle glassware
Utilise glassware by polishing, cleaning and storing it properly.
have computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
implement marketing strategies
Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.
keep inventory of goods in production
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
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.
lift heavy weights
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
manage budgets
Plan, monitor, report on the budget and prepare set production budgets.
negotiate terms with suppliers
Identify and work with suppliers to ensure quality of supply and best price has been negotiated.
operate weighing machine
Work with a weighing machine to measure raw, half-finished and finished products.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.
select adequate ingredients
Select adequate ingredients based in their technological function to execute ideas. Strive for consistent good quality of the ingredients and use them adequately to obtain a satisfactory final product.
- Scope note
- They might consider ingredients for the manufacturing of different products such as conventional, functional and organic foodstuffs as well as take certain diets or health issues into account.
work according to recipe
Perform tasks in food preparation according to recipe or specification in order to preserve the quality of ingredients and to ensure replication accuracy of the recipe. Select the appropriate materials to follow the recipe, taking into account the current situation.
- Scope note
- Select the adequate ingredients to execute the recipe. The quality of the ingredients, their properties, and the adequate use of them may yield different results that can be determinant for a satisfactory final product.