butcher and sausage-maker

butcher and sausage-maker

Selling meat preparations in a specialised shop
Selling meat preparations in a specialised shop Weighing on electronic scales Cutting pork In a specialised school Slaughterhouse Slicing salami with an electric knife Slicing cutlets

Who are they and what do they do? Butchers slaughter, cut up, treat, process and sometimes sell meat and meat products.

What are the activities of the job? Activities include receiving animals for slaughter, slaughtering, processing (including the salvage of by-products of the process), cutting up and preparing portions of meat - using various methods for processing meat products including smoking - collecting samples for laboratory analysis, quality control of the product - sale of joints of meat or carcasses, meat products and tins, sausages, fish and associated food products, including the preparation of meat-based meals - office work involved in running the shop.

Where is it done and under what conditions? In slaughterhouses, meat processing factories, retail butchers' shops for meat, or fish. Grease, noise, smells, and shift work can be expected.

What tools/equipment do they use? Mills, mixers, filling machines, cutting-up and separating lines, slaughtering equipment, balances and hand tools like knives, axes, saws and your own hands.

What do you need to succeed? You need vocational training, manual skill, physical fitness, capability of sensing by smell and taste, cleanliness, and quick responses. You must also not be a carrier of infection.

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