Kosher Slaughterer Food, Wood & Garment Trades Workers

The anatomy of animals, their organs and their functions, as well as the usage of these organs for food production after slaughtering.

Recommended Books

1 book

Animal Anatomy

Reuben Tidwell

2018

The study of the teachings and interpretations of the foundational narrative of the Jewish people, as well as the encompassing Jewish traditions and culture.

Recommended Books

1 book

The Torah

N/A

2024

Preview

The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.

Understand legal identification documents and marks which cover animal movement, identification, and health status. Understand information in commercial books of meat production.

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, …

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).

Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).

Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.

Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.

Maintenance of the cutting equipment (knives, cutters, and other elements).

Identify differences between colours, such as shades of colour.

Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.

Tolerate strong smells expelled by the goods being processed during the production of goods.

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.

Control distressed or panicked animals safely and without harm to the animal to be slaughtered.

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 …

Use various types of knives and cutters for slaughtering processes. Use techniques for the usage of the knives. Select the right knives for the job at hand. Care for the …

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 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 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 …

Operate in slaughterhouse installations where skinning, opening, removing organs, splitting, and carcass processing are performed.

Prepare carcasses, edible meat products, and non edible offal by weighing, packaging, labelling and loading on meat wagons for shipping.

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 …

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 …

Sever the carotid artery or stab through the heart of an animal to kill it. Allow all the blood to drain from the animal. Collect blood for food, feed or …

Separate animal carcasses and organs into larger subsections such as head and limbs, debone and cut them.

Weigh and classify bodies of animals and assign the carcass to a slaughterhouse customer.

The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.

Recommended Books

1 book

A Handbook for Keeping Kosher

Mordechai Hasofer

2025

Develop proposals and take appropriate decisions taking into account economic criteria.

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 …

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.

Ensure a clean working space according to hygienic standards in the food processing industry.

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 …

Label raw material/ product samples for laboratory checks, according to implemented quality system.

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 …

To recognize the importance of team work, building and maintaining effective working relationships with all colleagues and within the business.

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 …