About the role
Slaughterhouse masters are professionals responsible for the slaughtering process within the food industry. They often have vocational training in the meat sector and may have additional education in food hygiene and animal welfare. Slaughterhouse masters supervise and participate in the work from the reception of animals to the finished meat products.Responsibilities
Slaughterhouse masters lead and organize the work at slaughter, butchering, and meat processing. They ensure that animal handling is ethical and that the requirements of food legislation on hygiene and safety are followed. They are also responsible for quality control and that the work processes are efficient.Skills and tools
Slaughterhouse masters must have a good knowledge of animal anatomy and the properties of meat. They use tools such as knives, saws, and other slaughtering equipment. Good leadership qualities, the ability to work in a team, and knowledge about food safety are central skills in the profession.