Meat industry technician in production of meat-based products

Butchers are in charge of handling, preserving, and selling meat, as well as well as the elaboration of derived meat products for human consumption or industrial use.
These professionals know the product with which they work and the cutting techniques very well, which allow them to carry out handling operations, such as cutting or filleting and making the most of each piece of meat. They also deal with the elaboration of derived products such as hamburgers, sausages, meatballs, among others, complying with current regulations and maintaining the required quality and hygiene.

Butchers work in a workshop, carrying out cutting and industrial elaborations, or in a butcher shop, serving customers. In the latter case, they are in charge of direct sales and attention, informing about the offer of lamb, veal, beef, pork and poultry, as well as the delicatessen and/or other products made, highlighting the origin and traceability of the product as well as its quality. In addition, they perform advisory tasks on recipes (stews, cuts, stuffing, etc.) and the type of meat product that is needed for each one, or inform about the conservation times and other recommendations in order to guarantee optimal consumption of the product and customer satisfaction.

• Control the reception of meat raw and auxiliary materials supplied by the various suppliers, guaranteeing the correspondence with the requested goods, as well as the review that the technical and hygienic conditions comply with current health regulations.
• Carry out cutting and handling of meat products, boning, filleting, separating the ribs, cutting beef, pork, sheep, rabbit, etc., in order to obtain the different pieces and units suitable for sale, either through the use of a knife or specific machinery.
• Produce meat preparations such as hard pork sausages (chorizos), sausages or hamburgers, incorporating ingredients (spices, seasonings, and additives) through different methods (minced, sausage, kneading, emulsifying) and using the necessary equipment in each case.
• Pack the products resulting from the cut or elaborations and label them appropriately.
• Apply industrial cold treatments in order to preserve pieces, meat products, and other auxiliary products in tanks and refrigeration chambers, considering their specific conservation characteristics (depending on expiration, usefulness, size, resistance, and other criteria).
• Maintain clean workspace and tools, either the counter and work area if working in a butcher shop, or the cutting room if working in a workshop.
• Apply the food safety and hygiene-sanitary standards required in each part of the process.
• Professionals who work in a butcher shop are responsible for the entire sales and customer service process. They advise on the product, prepare it according to requirements, weigh it, wrap it, and collect it.

Regulated training and graduates

• Certificat de Professionalitat de la Família Indústries Alimentàries: Elaboració i despatx en carnisseria i productes carnis (Nivell 2)
• Certificat de Professionalitat de la Família Indústries alimentàries: Sacrifici, preparació de la canal i especejament d'animals (Nivell 2)
• Certificat de Professionalitat de la Família Indústries alimentàries: Carnisseria i elaboració de productes carnis (Nivell 2)
• Certificat de Professionalitat de la Família Indústries alimentàries: Indústries càrnies (Nivell 3)
• Professional Training Course (s) in the field of Food Industries - Intermediate Level: Production of food products
• Professional Training Course(s) in the professional family of Food Industries - Advanced Level: Process and quality in the food industry

Complementary training

Other specific skills

Creativity: Level 1

Flexibility and change management: Level 2

Initiative: Level 1

Customer orientation: Level 2

Concern for order and quality: Level 2

Customer service

Direct and personal interaction with people and relating to the public are highly-motivating activities for individuals who have an interest in the field of customer service. A focus on people and on satisfying customers' needs is key in the occupations included in this field. These jobs entail the need to know suitable techniques for attending to the public and being able to give appropriate service that is tailored to their needs and expectations. Good examples are activities which offer assistance and guidance during functions, trips or at facilities, and those which provide advice in relation to products and services.

Mechanical handling

People related to the field of mechanical handling are interested in the assembly, maintenance, repair and use of machines, tools and installations. Some good examples of professional activities in the field of mechanical handling are adjusting and configuring machines, reviewing technical equipment to detect incidents in their operation, handling machinery in production processes and driving specialised vehicles.

Meat process worker

Fishmonger

Oils and fats production technician

Dairy production technician

Canned Fruits and Vegetables Technician

• Work hours

  There is a great diversity of possible schedules for this professional activity since the schedule depends on whether butchers work in a workshop or in a butcher shop. In the latter case, it also varies greatly depending on the area where the establishment is located (shopping centre, urban centre, or suburb) and also on the type of establishment (street store, stall in a municipal market, etc.).
  
  The usual working day of 40 hours a week may be carried out either in an intensive working day (either in the morning or afternoon shifts) or in a split day (morning and afternoon with a break at noon). Both Fridays and Saturdays are considered days of high commercial activity in this type of business.

• Salary

  Salaries range from 13,300 to 17,400 euros gross per year, depending on the experience and professional category that professionals develop.
  
  
  
  

• Professional category

  Specialist staff