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

slaughterertomeat preparations operator

A slaughterer already meets 48% of what the meat preparations operator role asks for. The move turns on 21 required skills not yet in the profile.

From slaughterer
48%
Overlap1
To meat preparations operator
31 Skills carried over
21 Required, not held
64.6 Difficulty2
Career overlap Partial match

48%

Learning distance Substantial retraining

64.6/ 100

1 Share of the meat preparations operator role’s weighted skill requirement already met by the slaughterer 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 meat preparations operator role treats 16 of its required skills as things a slaughterer already does. These are the ones it depends on most.

  • animal anatomy for food production
  • apply GMP
  • apply HACCP
  • apply requirements concerning manufacturing of food and beverages
  • clean the trimming box
  • cope with blood

What stands in the way is 21 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 31 skills that carry over, these are the ones fewest other occupations ask for. A meat preparations operator role needs them, and most people applying for one will not have them already. This is the part of a slaughterer background worth leading with.

Skill the target role also needs Area
  • already held clean the trimming box handling and moving
  • already held handle meat processing equipment in cooling rooms handling and moving
  • already held tend meat processing production machines working with machinery and specialised equipment
  • already held cope with blood assisting and caring
  • already held process livestock organs working with machinery and specialised equipment
  • already held animal anatomy for food production engineering, manufacturing and construction

All 31 carried skills, including the 16 the meat preparations operator role treats as required.

Table 3

Table 3 · What you would need to learn

The 27 missing skills fall into 9 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 handling and moving 8 required, 1 supplementary
  • required, not held clean food and beverage machinery required
  • required, not held handle knives for meat processing activities required
  • required, not held inspect raw food materials required
  • required, not held prepare meat for sale required
  • required, not held prepare specialised meat products required
  • required, not held trace meat products required
  • required, not held manage packaging material required
  • required, not held select adequate ingredients required
  • optional, not held administer lactic ferment cultures to manufacturing products optional
02 working with machinery and specialised equipment 6 required, 1 supplementary
  • required, not held administer ingredients in food production required
  • required, not held execute chilling processes to food products required
  • required, not held grind meat required
  • required, not held operate meat processing equipment required
  • required, not held tend meat packaging machine required
  • required, not held operate weighing machine required
  • optional, not held operate metal contaminants detector optional
03 information skills 3 required
  • required, not held maintain food specifications required
  • required, not held monitor freezing processes required
  • required, not held weigh parts of animal carcasses required
04 assisting and caring 2 required
  • required, not held ensure refrigeration of food in the supply chain required
  • required, not held adhere to organisational guidelines required
05 engineering, manufacturing and construction 1 required, 1 supplementary
  • required, not held typology of meat parts required
  • optional, not held pathogenic microorganisms in food optional
06 management skills 1 required
  • required, not held be at ease in unsafe environments required

3 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a meat preparations operator 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 31 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 requirements concerning manufacturing of food and beverages skill
  • already held clean the trimming box skill
  • already held cope with blood skill
  • already held ensure sanitation skill
  • already held follow hygienic procedures during food processing skill
  • already held food storage knowledge
  • already held handle meat processing equipment in cooling rooms skill
  • already held lift heavy weights skill
  • already held maintain cutting equipment skill
  • already held mark differences in colours skill
  • already held process livestock organs skill
  • already held tend meat processing production machines skill
  • already held tolerate strong smells skill
  • already held act reliably skill
  • already held adapt efficient food processing practices skill
  • already held consider economic criteria in decision making skill
  • already held dispose food waste skill
  • already held ensure compliance with environmental legislation in food production skill
  • already held have computer literacy skill
  • already held label samples skill
  • already held legislation about animal origin products knowledge
  • already held liaise with colleagues skill
  • already held liaise with managers skill
  • already held manage challenging work conditions during food processing operations skill
  • already held monitor temperature in manufacturing process of food and beverages skill
  • already held provide first aid skill
  • already held work in a food processing team skill
  • already held work in cold environments skill
The 3 learning areas not shown above
Skill to acquire Tier
07 constructing 1 supplementary
  • optional, not held keep machines oiled for steady functioning optional
08 services 1 supplementary
  • optional, not held health, safety and hygiene legislation optional
09 social sciences, journalism and information 1 supplementary
  • optional, not held cultural practices regarding animal parts sorting optional
6 supplementary skills, helpful but not required
Skill to acquire Tier
  • optional, not held administer lactic ferment cultures to manufacturing products optional
  • optional, not held cultural practices regarding animal parts sorting optional
  • optional, not held keep machines oiled for steady functioning optional
  • optional, not held operate metal contaminants detector optional
  • optional, not held pathogenic microorganisms in food optional
  • optional, not held health, safety and hygiene legislation optional
23 held skills the meat preparations operator role does not ask for
Skill Type
  • not needed by the target role clean carcasses skill
  • not needed by the target role control animals in distress skill
  • not needed by the target role cope with excrements skill
  • not needed by the target role cultural practices regarding animal slaughter knowledge
  • not needed by the target role deal with killing animals processes skill
  • not needed by the target role documentation concerning meat production knowledge
  • not needed by the target role ensure animal welfare in slaughtering practices skill
  • not needed by the target role follow an environmental friendly policy while processing food skill
  • not needed by the target role handle knives for cutting activities skill
  • not needed by the target role inspect animal carcasses skill
  • not needed by the target role keep inventory of goods in production skill
  • not needed by the target role monitor the identification of animals skill
  • not needed by the target role operate cutting equipment skill
  • not needed by the target role operate in slaughterhouse installations skill
  • not needed by the target role operate slaughterhouse equipment skill
  • not needed by the target role prepare meat products for shipping skill
  • not needed by the target role skin animals skill
  • not needed by the target role slaughter animals skill
  • not needed by the target role split animal carcasses skill
  • not needed by the target role stun animals skill
  • not needed by the target role suspend animals skill
  • not needed by the target role warm blooded animal organs knowledge
  • not needed by the target role weigh animals for food manufacturing skill
4 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 typology of meat parts required
  • optional, not held cultural practices regarding animal parts sorting optional
  • optional, not held pathogenic microorganisms in food optional
  • optional, not held health, safety and hygiene legislation optional
Index

Other moves recorded from slaughterer

Full index of moves from slaughterer

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.