Meat process worker
Other denominations
Meat factory worker, abattoir worker, slaughterhouse worker
Description
These professionals work in slaughterhouses and cutting plants of large production companies or in slaughterhouses of smaller, family-run companies. Their main task is the slaughter and butchering of animals for human consumption (cows, pigs, chickens, rabbits, sheep, etc.).
These professionals are in charge of transferring the animals from the intensive farms, taking them to the slaughter area (where the animals are slaughtered), skinning them and removing their internal organs. Afterwards, in the cutting room, they prepare the carcasses (the cuts made once the animal has died) and place them in a refrigerated area for optimal preservation.
Normally, these professionals carry out their activity under the supervision of a superior, although they may also have staff under their supervision, either seasonally or on a permanent basis.
Tasks
- Unload the animals that arrive in authorised lorries and take them to the corresponding area.
- Carry out the assessment and preparation operations for slaughter, guaranteeing all safety and health measures.
- Take the animals to the assigned area and perform the slaughter.
- Skin animals and remove internal organs.
- Carry out cutting tasks to obtain edible pieces and offal.
- Take the pieces to the refrigeration chamber, applying the industrial cold treatments required for each type of carcass or piece, to facilitate the maturation and preservation of the meat.
- Classify and control the storage and dispatch of carcasses and pieces.
- Carry out operations of collection, purification and disposal of waste for its separation from the rest of the meat pieces.
- Carry out the cleaning of installations and instruments.
- Comply with the applicable technical, hygiene and environmental regulations, using the corresponding machinery, equipment and procedures in each case.
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