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.
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.
Competences and skills
45 ESCO relationsEssential knowledge 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
6 competencesdocumentation 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.
halal meat
The preparation and types of meat consumable according to Islamic laws such as chicken and cow meat. This also includes the preparation and types of meat that are not consumable according to this law, such as pork and certain parts of the animals' bodies like their hindquarters
halal slaughtering practices
The practices involved in the slaughtering of animals for food consumption according to Islamic law such as the animal's diet, method of slaughter and upside down storage of the carcass.
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 27 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 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 carcasses
Remove organs, fats sticking hole, spinal cord, and diaphragm from carcasses. Perform cleaning of the carcass following established procedures in order to obtain a final carcass presentation.
clean the trimming box
Efficiently clean the trimming box.
control animals in distress
Control distressed or panicked animals safely and without harm to the animal to be slaughtered.
cope with excrements
Cope with excrements, strong smells, and animal waste without feeling overwhelmed.
deal with killing animals processes
Cope with the process of slaughtering and handling carcasses without distress.
ensure animal welfare in slaughtering practices
Respect the needs of livestock and apply the regulations regarding animal welfare in the meat and meat products manufacturing sector. Respond correctly to animal issues from unloading until stunning of the animals.
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.
inspect animal carcasses
Inspect the animal carcasses for non conformities such abscesses or contamination, and correct them if possible. Takes samples for laboratory inspection. Makes registrations of non-conformities and/or findings.
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.
monitor the identification of animals
Monitor the identification of animals that come in the slaughterhouse. Assure the correct procedures for legal, quality, and administrative procedures in order to maintain identification and traceability during the manufacturing process.
operate in slaughterhouse installations
Operate in slaughterhouse installations where skinning, opening, removing organs, splitting, and carcass processing are performed.
prepare meat products for shipping
Prepare carcasses, edible meat products, and non edible offal by weighing, packaging, labelling and loading on meat wagons for shipping.
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.
skin animals
Skin animals in an appropriate manner considering the end purpose of the skin. Strip off the hide of an animal to prepare for processing the carcass, or to use the skin or fur. Use case skinning for smaller animals, where an incision is made around the feet and the skin stripped off like a sock. If a non-invasive slaughter method like gassing or beating was used on a fur animal, take care to ensure that the animal is dead prior to skinning. Use open skinning for large animals, where an incision is made along the abdomen. Use the required equipment for skinning.
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.
split animal carcasses
Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.
suspend animals
Suspend animals for food processing and move the carcasses around the slaughterhouse on an animal processing line.
weigh animals for food manufacturing
Weigh and classify bodies of animals and assign the carcass to a slaughterhouse customer.
Cross-sector
6 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.
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.
tolerate strong smells
Tolerate strong smells expelled by the goods being processed during the production of goods.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competencefood storage
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 11 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesdispose 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
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
label samples
Label raw material/product samples for laboratory checks, according to implemented quality system.
work in a food processing team
Collaborate in a team with other food processing professionals in service of the food & beverages industry.
Cross-sector
6 competencesconsider economic criteria in decision making
Develop proposals and take appropriate decisions taking into account economic criteria.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
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.
maintain personal hygiene standards
Preserve impeccable personal hygiene standards and have a tidy appearance.
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.