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
53 lines
2.4 KiB
Markdown
53 lines
2.4 KiB
Markdown
---
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name: slaughterer
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description: "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."
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---
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# Slaughterer
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Slaughterers slaughter animals and process carcasses for further processing and distribution.
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## Core workflow
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1. Remove bones, and cut meat into standard cuts in preparation for marketing.
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2. Cut, trim, skin, sort, and wash viscera of slaughtered animals to separate edible portions from offal.
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3. Slit open, eviscerate, and trim carcasses of slaughtered animals.
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4. Tend assembly lines, performing a few of the many cuts needed to process a carcass.
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5. Sever jugular veins to drain blood and facilitate slaughtering.
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6. Shave or singe and defeather carcasses, and wash them in preparation for further processing or packaging.
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7. Trim, clean, or cure animal hides.
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8. Shackle hind legs of animals to raise them for slaughtering or skinning.
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## How to use this skill
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- Read [references/profile.md](references/profile.md) for the occupation profile and scope.
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- Consult [references/tasks.md](references/tasks.md) for the full task and activity inventory.
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- Check [references/skills.md](references/skills.md) for essential vs. optional competences.
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- Check [references/tools.md](references/tools.md) for the software commonly used in this role.
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## Key competences (essential)
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- animal anatomy for food production
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- apply GMP
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- apply HACCP
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- apply requirements concerning manufacturing of food and beverages
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- clean carcasses
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- clean the trimming box
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- control animals in distress
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- cope with blood
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- cope with excrements
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- cultural practices regarding animal slaughter
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- deal with killing animals processes
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- documentation concerning meat production
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- ensure animal welfare in slaughtering practices
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- ensure sanitation
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- follow hygienic procedures during food processing
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## Hot technologies
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- Microsoft Office software
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- Microsoft Excel
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---
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*Sources: ESCO v1.2.1 (http://data.europa.eu/esco/occupation/34ec79d0-85fb-445a-a5f2-df51b70c6375), O*NET 30.3 (51-3023.00). See manifest.json for licensing/attribution.*
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