Career Overlap Transition record Edition 1 · ESCO v1.2.1
Table 1Transition record

prepared meat operatortobutcher

A prepared meat operator already meets 73% of what the butcher role asks for. The move turns on 7 required skills not yet in the profile.

From prepared meat operator
73%
Overlap1
To butcher
44 Skills carried over
7 Required, not held
40.9 Difficulty2
Career overlap Strong match

73%

Learning distance Real move, short list to learn

40.9/ 100

1 Share of the butcher role’s weighted skill requirement already met by the prepared meat operator profile. Required skills count in full, supplementary skills at 0.35. Directional: the figure for the reverse move differs. 2 Combines what is missing with how specialised it is, so a gap of general skills scores easier than the same number of narrow ones.

Why

Why this move works

A butcher role treats 29 of its required skills as things a prepared meat operator already does. These are the ones it depends on most.

  • animal anatomy for food production
  • apply GMP
  • apply HACCP
  • apply preservation treatments
  • apply requirements concerning manufacturing of food and beverages
  • consider economic criteria in decision making

What stands in the way is 7 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.

Table 2

Table 2 · What you already bring

Of the 44 skills that carry over, these are the ones fewest other occupations ask for. A butcher role needs them, and most people applying for one will not have them already. This is the part of a prepared meat operator background worth leading with.

Skill the target role also needs Area
  • already held produce meat-based jelly preparations handling and moving
  • already held operate meat processing equipment working with machinery and specialised equipment
  • already held grind meat working with machinery and specialised equipment
  • already held prepare specialised meat products handling and moving
  • already held tend meat packaging machine working with machinery and specialised equipment
  • already held trace meat products handling and moving

All 44 carried skills, including the 29 the butcher role treats as required.

Table 3

Table 3 · What you would need to learn

The 23 missing skills fall into 7 areas of the ESCO skill hierarchy, numbered below in the order worth working in: the areas carrying the most required skills come first, and inside each one the required skills sit above the supplementary ones.

Skill to acquire Tier
01 information skills 2 required, 5 supplementary
  • required, not held maintain food specifications required
  • required, not held monitor stock level required
  • optional, not held analyse characteristics of food products at reception optional
  • optional, not held identify the factors causing changes in food during storage optional
  • optional, not held carry out end of day accounts optional
  • optional, not held control of expenses optional
  • optional, not held keep inventory of goods in production optional
02 handling and moving 2 required, 1 supplementary
  • required, not held handle knives for cutting activities required
  • required, not held split animal carcasses required
  • optional, not held handle glassware optional
03 management skills 1 required, 2 supplementary
  • required, not held process customer orders required
  • optional, not held manage budgets optional
  • optional, not held recruit employees optional
04 assisting and caring 1 required, 1 supplementary
  • required, not held follow an environmental friendly policy while processing food required
  • optional, not held care for food aesthetic optional
05 natural sciences, mathematics and statistics 1 required
  • required, not held warm blooded animal organs required
06 communication, collaboration and creativity 6 supplementary
  • optional, not held implement sales strategies optional
  • optional, not held negotiate improvement with suppliers optional
  • optional, not held handle customer complaints optional
  • optional, not held implement marketing strategies optional
  • optional, not held negotiate terms with suppliers optional
  • optional, not held work according to recipe optional

1 further area in the appendix

Table 4

Table 4 · Where to start

The 3 entries a butcher role is least likely to hire without. The ordering is computed from the skill data, not from what pays.

Each entry opens a course search for that skill. Career Overlap earns nothing from these links.

Appendix

Appendix · The rest of the record

All 44 skills that carry over
Skill Type
  • already held animal anatomy for food production knowledge
  • already held apply GMP skill
  • already held apply HACCP skill
  • already held apply preservation treatments skill
  • already held apply requirements concerning manufacturing of food and beverages skill
  • already held consider economic criteria in decision making skill
  • already held cope with blood skill
  • already held cultural practices regarding animal parts sorting knowledge
  • already held ensure refrigeration of food in the supply chain skill
  • already held ensure sanitation skill
  • already held follow hygienic procedures during food processing skill
  • already held food storage knowledge
  • already held grind meat skill
  • already held handle knives for meat processing activities skill
  • already held legislation about animal origin products knowledge
  • already held mark differences in colours skill
  • already held measure precise food processing operations skill
  • already held monitor temperature in manufacturing process of food and beverages skill
  • already held operate meat processing equipment skill
  • already held prepare meat for sale skill
  • already held prepare specialised meat products skill
  • already held process livestock organs skill
  • already held provide first aid skill
  • already held tend meat packaging machine skill
  • already held tend meat processing production machines skill
  • already held tolerate strong smells skill
  • already held trace meat products skill
  • already held work in a food processing team skill
  • already held work in cold environments skill
  • already held act reliably skill
  • already held adapt efficient food processing practices skill
  • already held dispose food waste skill
  • already held ensure compliance with environmental legislation in food production skill
  • already held execute chilling processes to food products skill
  • already held have computer literacy skill
  • already held inspect raw food materials skill
  • already held liaise with colleagues skill
  • already held liaise with managers skill
  • already held lift heavy weights skill
  • already held manage challenging work conditions during food processing operations skill
  • already held operate metal contaminants detector skill
  • already held operate weighing machine skill
  • already held produce meat-based jelly preparations skill
  • already held select adequate ingredients skill
The 1 learning area not shown above
Skill to acquire Tier
07 health and welfare 1 supplementary
  • optional, not held food allergies optional
16 supplementary skills, helpful but not required
Skill to acquire Tier
  • optional, not held analyse characteristics of food products at reception optional
  • optional, not held food allergies optional
  • optional, not held identify the factors causing changes in food during storage optional
  • optional, not held implement sales strategies optional
  • optional, not held negotiate improvement with suppliers optional
  • optional, not held care for food aesthetic optional
  • optional, not held carry out end of day accounts optional
  • optional, not held control of expenses optional
  • optional, not held handle customer complaints optional
  • optional, not held handle glassware optional
  • optional, not held implement marketing strategies optional
  • optional, not held keep inventory of goods in production optional
  • optional, not held manage budgets optional
  • optional, not held negotiate terms with suppliers optional
  • optional, not held recruit employees optional
  • optional, not held work according to recipe optional
21 held skills the butcher role does not ask for
Skill Type
  • not needed by the target role adhere to organisational guidelines skill
  • not needed by the target role apply flame handling regulations skill
  • not needed by the target role be at ease in unsafe environments skill
  • not needed by the target role blend food ingredients skill
  • not needed by the target role documentation concerning meat production knowledge
  • not needed by the target role examine production samples skill
  • not needed by the target role food canning production line knowledge
  • not needed by the target role food dehydration processes knowledge
  • not needed by the target role handle meat processing equipment in cooling rooms skill
  • not needed by the target role health, safety and hygiene legislation knowledge
  • not needed by the target role label samples skill
  • not needed by the target role maintain cutting equipment skill
  • not needed by the target role maintain inventory of meat products skill
  • not needed by the target role manage packaging material skill
  • not needed by the target role manufacture ingredients skill
  • not needed by the target role operate a heat treatment process skill
  • not needed by the target role pathogenic microorganisms in food knowledge
  • not needed by the target role typology of meat parts knowledge
  • not needed by the target role use cutting equipment skill
  • not needed by the target role use mechanically separated meat skill
  • not needed by the target role weigh materials skill
2 gaps that are knowledge rather than practice

Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.

Skill to acquire Tier
  • required, not held warm blooded animal organs required
  • optional, not held food allergies optional
Index

Other moves recorded from prepared meat operator

Full index of moves from prepared meat operator

Note

How this record was compiled

Both occupations are taken from ESCO, which lists the skills and knowledge each occupation is expected to have and marks every one required or optional. Nothing here is a prediction about hiring, and nothing here knows that a particular employer wants a particular certificate. Treat Table 3 as a starting point for your own research rather than a syllabus. The full method states what these figures can and cannot tell you.