af05383bb1
Snapshot before the quality program (relevance gates, tiered mapping, QA linter). v1 is the immutable before/after reference; evidence crawl was at ~175/3039 occupations when tagged. Co-Authored-By: Claude Fable 5 <noreply@anthropic.com> Claude-Session: https://claude.ai/code/session_01PDKeXvpT6tENSvyQGLV1Uq
2.4 KiB
2.4 KiB
name, description
| name | description |
|---|---|
| slaughterer | Occupational skill for the role 'slaughterer' (also: slaughter worker, animal slaughterhouse worker, animal slaughterer). Use when the user asks for typical slaughterer work such as: Remove bones, and cut meat into standard cuts in preparation for marketing.; Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.; Slit open, eviscerate, and trim carcasses of slaughtered animals. |
Slaughterer
Slaughterers slaughter animals and process carcasses for further processing and distribution.
Core workflow
- Remove bones, and cut meat into standard cuts in preparation for marketing.
- Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
- Slit open, eviscerate, and trim carcasses of slaughtered animals.
- Tend assembly lines, performing a few of the many cuts needed to process a carcass.
- Sever jugular veins to drain blood and facilitate slaughtering.
- Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
- Trim, clean, or cure animal hides.
- Shackle hind legs of animals to raise them for slaughtering or skinning.
How to use this skill
- Read references/profile.md for the occupation profile and scope.
- Consult references/tasks.md for the full task and activity inventory.
- Check references/skills.md for essential vs. optional competences.
- Check references/tools.md for the software commonly used in this role.
Key competences (essential)
- animal anatomy for food production
- apply GMP
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- clean carcasses
- clean the trimming box
- control animals in distress
- cope with blood
- cope with excrements
- cultural practices regarding animal slaughter
- deal with killing animals processes
- documentation concerning meat production
- ensure animal welfare in slaughtering practices
- ensure sanitation
- follow hygienic procedures during food processing
Hot technologies
- Microsoft Office software
- Microsoft Excel
Sources: ESCO v1.2.1 (http://data.europa.eu/esco/occupation/34ec79d0-85fb-445a-a5f2-df51b70c6375), ONET 30.3 (51-3023.00). See manifest.json for licensing/attribution.*