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Description
Cope with blood, organs, and other internal parts without feeling distressed.
Occupations requiring this skill
This section is generated automatically.
Skill demand overview
- Essential in 8 occupations
- Optional in 0 occupations
- Total: 8 occupations
- Most common in: ISCO major group 7 (Craft and related trades workers)
Essential for
- Meat cutterMeat cutters cut carcasses of animals into large and smaller parts for further processing. They remove bones from pre-processed carcasses of animals either manually or using machin…
- Paramedic in emergency responsesParamedics in emergency responses provide emergency care to sick, injured, and vulnerable persons in emergency medical situations, before and during transport to a medical facility…
- SlaughtererSlaughterers slaughter animals and process carcasses for further processing and distribution. Duties The duties of a slaughterer include, but are not limited to: operating switchin…
- ButcherButchers order, inspect and buy meat to prepare it and sell it as consumable meat products. They perform activities such as cutting, trimming, boning, tying, and grinding beef, por…
- Meat preparations operatorMeat preparations operators prepare fresh meat with ingredients such as spices, herbs or additives in order to make ready-for-sale meat preparations. Other titles The following job…
- Prepared meat operatorPrepared meat operators process meat either by hand or using meat machines such as meat grinding, crushing or mixing machines. They perform preservation processes such as pasteuris…
- Kosher slaughtererKosher slaughterers slaughter animals and process carcasses of kosher meat for further processing and distribution. They slaughter animals as stated in Jewish law and according to …
- Halal slaughtererHalal slaughterers slaughter animals and process carcasses of halal meat from cows and chickens for further processing and distribution. They slaughter animals as stated in Islamic…
Related skills
- Blood donation
- Blood transfusion
- Blood collection on babies
- Legislation about animal origin products
- Apply GMP
- Process livestock organs
- Monitor temperature in manufacturing process of food and beverages
- Liaise with colleagues
- Follow hygienic procedures during food processing
- Mark differences in colours
- Ensure compliance with environmental legislation in food production
- Consider economic criteria in decision making
- Animal anatomy for food production
- Work in cold environments
- Tolerate strong smells
