Cope with blood

Cope with blood, organs, and other internal parts without feeling distressed.

deal with blood
handle blood
endure blood
coping with blood
manage blood

skill/competence

cross-sector

Cope with blood is an essential skill of the following occupations:

Meat cutter: Meat 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 machines.

Paramedic in emergency responses: Paramedics in emergency responses provide emergency care to sick, injured, and vulnerable persons in emergency medical situations, before and during transport to a medical facility. They implement and oversee the transfer of the patient in connection with transport. They provide assistance in acute situations, implement life-saving emergency measures, and monitor the performance of the transportation process. As allowed by national law they may also provide oxygen, certain drugs, the puncture of peripheral veins and infusion of crystalloid solutions and perform endotracheal intubation if needed for the immediate prevention of threats for the life or health of an emergency patient.
Slaughterer: Slaughterers slaughter animals and process carcasses for further processing and distribution.

Butcher: Butchers 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, pork, and poultry meat. They prepare those mentioned sorts of meat for consumption.

Meat preparations operator: Meat preparations operators prepare fresh meat with ingredients such as spices, herbs or additives in order to make ready-for-sale meat preparations.
Prepared meat operator: Prepared 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 pasteurising, salting, drying, freeze-drying, fermenting and smoking. Prepared meat operators strive to keep meat free from germs and other health risks for a longer period than fresh meat.
Kosher slaughterer: Kosher 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 rituals.
Halal slaughterer: Halal 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 law and ensure that the animals are fed, slaughtered and hung up accordingly.

Cope with blood is optional for these occupations. This means knowing this skill may be an asset for career advancement if you are in one of these occupations.

References

1. Cope with blood – ESCO