Reference Quantity: ST0418

Particulars of normal

Part 1: Occupational profile for an Abattoir employee

The UK abattoir trade slaughters over 26m models of livestock annually yielding within the area of 2m tonnes of pink carcase price a internet contribution of £1.67b to the economic system. The meals trade defines meat obtained from mammals (no matter reduce or age) as pink meat, it is because it accommodates extra myoglobin than chicken obtained from poultry and fish.

Abattoir staff should maintain a sound licence to function, which is named a certificates of competence so as to adjust to the Welfare of Animals on the Time of Killing (WATOK) laws, issued by the Meals Requirements Company. People have to be over 18 years to acquire a certificates of competence, which entitles them to work in specified areas monitored by the official veterinarian.

From receiving animals within the strictly managed dealing with (lairage) facility and thru the slaughter course of, abattoir staff should be empathetic and respectful of animals. Crew work and diligence is an element and parcel of the position in addition to upholding skilled behavioural requirements in accordance with Commonplace Working Procedures. These with aptitude and dedication can progress to managing the slaughter-line or slicing/de-boning operations, turning into an Animal Welfare Officer (AWO).

Part 2: Abattoir staff – The information, expertise and behaviours                                                          

  1. Information, within the context of 1 pink meat species chosen from cattle, horses, sheep/goats, pigs, giant recreation an abattoir employee should perceive:
  • The historic growth of the pink meat slaughter trade main as much as the trendy day and the important thing enterprise rules that maintain abattoir companies and make them sucessful
  • The method and process for receiving animals into, and their motion round, the lairage facility. Regulatory and official documentation together with Digital Identification (EID) required for traceability necessities inside meals chain data
  • The significance concerning animal welfare and stress prevention in the course of the interval animals are held previous to slaughter: watering, penning, shifting, dealing with and, the place required, bedding/feeding
  • The perform and roles carried out by lairage, supervisor and enforcement personnel: together with the corporate’s animal welfare officer (AWO), official veterinarian (OV) and meat hygiene inspectors (MHI). As well as, the administration of regulatory management relevant to staff within the specified roles recognized throughout the regulated and WATOK legislated operation
  • The method and performance within the slaughter means of penning/restraint: beautiful, shackling, hoisting, bleeding and protected use of related tools/equipment.
  • The necessities for protected, environment friendly and hygienic practices within the bleeding of animals, non secular slaughter as practised by halal and kosher non secular teams
  • The significance for environment friendly and proper use of equipment reminiscent of cover puller within the processes of hygienic flaying/depilation (de-hairing) and within the dressing exercise
  • The significance of and the way to make sure correct slicing and incision traces within the evisceration course of and the necessity to minimise and management potential excessive threat contamination areas.
  • The designated location and worth of the animal by-product and offal eliminated in the course of the dressing course of, alongside information and use of pink and inexperienced offal together with by product categorisation and the legislative requirement for Specified Threat Materials (SRM). 
  • The regulatory meals security and hygiene techniques throughout the meals chain relevant to and embedded in abattoir operations, and the necessity for all workers to be skilled within the manufacturing of healthful high quality meat.
  • Employment rights and tasks: equality and variety, crew working practices and the significance of steady private growth.

b. Abilities, an Abattoir employee will:

  • Take accountability for their very own and others’ well being and security within the work space, together with private protecting tools (PPE) hygiene and security
  • Display primary protected and hygienic operational and upkeep practices with equipment and tools reminiscent of cleansing, sharpening, lubrication
  • Perform lairage in accordance with customary working procedures (SOPs) by demonstrating methods and expertise in animal welfare, dealing with and
  • Fulfil the requirement for correct recording of important data impacting on animal welfare or potential meat manufacturing high quality points
  • Perform the method of beautiful, shackling and bleeding utilizing expertise and procedures which have regard for animal welfare, security and hygienic follow
  • Perform the dressing course of (flaying/skinning/scalding) utilizing expertise to keep away from tears and reduce injury to subcutaneous tissue and avoiding visible carcase contamination
  • Perform the method of evisceration by eradicating inexperienced and pink offal in sequence utilizing expertise and practices that keep away from the place attainable contamination of carcase/offal’s together with carcase splitting the place applicable.
  • Contribute to drawback fixing and the continual enchancment of abattoir operations.

c. Behaviours, an Abattoir employee will:

  • Show empathy and understanding in respect of welfare and the humane therapy of animals within the abattoir
  • Be punctual, disciplined, diligent and respectful in direction of clients and colleagues always.
  • Apply consideration to element, finishing up duties in a diligent means and taking account of efficiencies and understanding how these help the profitability of the enterprise
  • Talk successfully and work in a crew and individually as required in a busy excessive threat atmosphere with pre-determined deadlines and productiveness targets.

Part 3: Extra Data

Stage & length

The usual is Stage 2 and the standard length is 16 to 22 months


Apprentices should inside 13 weeks of supervised work and coaching, undergo the Meals Requirements Company proof of feat of Stage 2 Award for Proficiency in Defending the Welfare of Animals at Time of Killing (WATOK).

English and maths

Apprentices with out degree 1 English and maths might want to obtain this degree and take the take a look at for degree 2 English and maths previous to taking the end-point evaluation.


After 3 years

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