§ OCCUPATION · GLOBAL STANDARDS

butcher

Butchers order, inspect and buy meat to prepare it and sell it as consumable meat products.

Description

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.

Theoretical Knowledge

ESSENTIALTheoretical knowledge required

animal anatomy for food production cultural practices regarding animal parts sorting food storage legislation about animal origin products warm blooded animal organs

OPTIONALAdjacent knowledge that strengthens fit

food allergies

Practical Skills

ESSENTIALApplied skills & competences

ensure refrigeration of food in the supply chain tend meat processing production machines follow an environmental friendly policy while processing food apply preservation treatments prepare meat for sale provide first aid tolerate strong smells trace meat products process livestock organs prepare specialised meat products follow hygienic procedures during food processing apply requirements concerning manufacturing of food and beverages monitor temperature in manufacturing process of food and beverages monitor stock level cope with blood operate meat processing equipment measure precise food processing operations work in a food processing team work in cold environments maintain food specifications grind meat handle knives for meat processing activities tend meat packaging machine mark differences in colours apply HACCP process customer orders consider economic criteria in decision making handle knives for cutting activities split animal carcasses ensure sanitation apply GMP

OPTIONALOptional competences

implement marketing strategies dispose food waste implement sales strategies carry out end of day accounts keep inventory of goods in production handle customer complaints inspect raw food materials ensure compliance with environmental legislation in food production produce meat-based jelly preparations lift heavy weights analyse characteristics of food products at reception act reliably manage challenging work conditions during food processing operations select adequate ingredients liaise with colleagues care for food aesthetic work according to recipe execute chilling processes to food products recruit employees identify the factors causing changes in food during storage handle glassware negotiate terms with suppliers control of expenses have computer literacy negotiate improvement with suppliers operate metal contaminants detector operate weighing machine liaise with managers manage budgets adapt efficient food processing practices

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