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§ OCCUPATION · GLOBAL STANDARDS

slaughterer

Slaughterers slaughter animals and process carcasses for further processing and distribution.

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Description

Slaughterers slaughter animals and process carcasses for further processing and distribution.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

animal anatomy for food production cultural practices regarding animal slaughter documentation concerning meat production legislation about animal origin products warm blooded animal organs

OPTIONALAdjacent knowledge that strengthens fit

Practical Skills

ESSENTIALApplied skills & competences

maintain cutting equipment control animals in distress tend meat processing production machines handle meat processing equipment in cooling rooms operate in slaughterhouse installations lift heavy weights prepare meat products for shipping tolerate strong smells ensure animal welfare in slaughtering practices stun animals process livestock organs follow hygienic procedures during food processing apply requirements concerning manufacturing of food and beverages deal with killing animals processes monitor temperature in manufacturing process of food and beverages cope with blood cope with excrements skin animals mark differences in colours apply HACCP weigh animals for food manufacturing handle knives for cutting activities slaughter animals split animal carcasses ensure sanitation suspend animals clean carcasses monitor the identification of animals clean the trimming box operate slaughterhouse equipment apply GMP inspect animal carcasses

OPTIONALOptional competences

label samples dispose food waste keep inventory of goods in production follow an environmental friendly policy while processing food ensure compliance with environmental legislation in food production act reliably provide first aid operate cutting equipment manage challenging work conditions during food processing operations liaise with colleagues work in a food processing team work in cold environments have computer literacy consider economic criteria in decision making liaise with managers adapt efficient food processing practices

GLOBAL RESOURCE

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SKILLS OVERVIEW

54 total

37 essential · 17 optional

Data Source: Unified Global Standards (ISCED, ISCO, O*NET, ESCO)

© 2026 DESTINAI · BETA 1.0 · ISCED ISCO O*NET ESCO

Careers Skills Privacy Terms EU AI Act notice