As a Kosher Slaughterer, you will need to master following:

• animal anatomy for food production
• apply GMP
• apply requirements concerning manufacturing of food and beverages
• clean carcasses
• control animals in distress
• cope with excrements
• deal with killing animals processes
• documentation concerning meat production
• ensure animal welfare in slaughtering practices
• handle knives
• handle meat processing equipment in cooling rooms
• inspect animal carcasses
• legislation about animal origin products
• monitor temperature in manufacturing process of food and beverages
• monitor the identification of animals
• operate in slaughterhouse installations
• prepare meat products for shipping
• process livestock organs
• skin animals
• slaughter animals
• split animal carcasses
• torah
• warm blooded animal organs
• weigh animals for food manufacturing

More generally, a kosher slaughterer is also versed in:

• apply HACCP
• cope with blood
• ensure sanitation
• maintain cutting equipment
• mark differences in colours
• tolerate strong smells

It also helps to know the following:

• dispose food waste
• ensure compliance with environmental legislation in food production
• follow an environmental friendly policy while processing food
• food storage
• label samples
• consider economic criteria in decision making
• cooperate with colleagues
• follow hygienic procedures during food processing
• keep inventory of goods in production
• liaise with colleagues
• maintain personal hygiene standards
• work in cold environments