Abattoir Worker

An abattoir or slaughterhouse worker, or meat process worker, kills animals humanely and prepares the carcasses for the meat market.

The Work

You could be:

• controlling large, live, possibly distressed animals such as cattle, sheep or pigs and herding them off lorries


• stunning the animal first with an electric current, so that it feels no pain and killing it immediately afterwards, using a bolt pistol, gas or an electric current


• removing the skin quickly without damaging it, removing the internal organs and separating the edible parts from the waste


• washing the carcass and examining it for signs of disease


• using an electric saw to split the carcass into sections and then removing bones


• using machinery to remove bristles from a pig's skin and processing the meat


• working on assembly line, killing chickens and removing their heads


• cleaning the floor area, tools and equipment of blood, offal and excrement


• keeping up to date on rules of health, safety and hygiene.

Conditions

• You work 37-40 hours, Monday to Friday, but might have some Saturday shift work and overtime.


• Inside, the abattoir may be freezing cold, wet, messy and smelly.


• You wear protective (perhaps warm) clothing, hat, gloves and boots.


• You lift and carry heavy carcasses.


• You stand for long periods.


• You handle dangerous machinery, knives and saws.

Getting In

• You do not need formal qualifications to start training.


• You must be strong and fit.


• You should not have skin problems or allergies.


• You must be over 18 to slaughter animals or poultry.


• For abattoir or slaughterhouse work, you need to get a licence every year from the Meat Hygiene Service.


• Smaller abattoirs are often out in the country, so a driving licence can be useful.

What Does It Take?

You should have:

• physical strength


• a steady hand.

• deal with the process of killing animals without becoming distressed


• cope with blood and excrement


• handle large animals with confidence


• deal considerately with the animals


• follow food safety and hygiene rules carefully and responsibly


• use blades and machinery carefully and responsibly
• work as part of a team.

Training

• Training is mostly practical and on-the-job. It covers use of tools and lifting and carrying techniques.
• You might take Scottish Vocational Qualifications (SVQs) at Level 2 in Food Manufacture: Livestock Droving Skills and in Food Manufacture: Meat and Poultry Processing Skills, or Level 3 in Food Manufacture: Specialist Meat and Poultry Skills.
• Improve Limited, the Sector Skills Council for Food and Drink, runs the Skills Xtra programme to train young people towards these SVQs. Contact them for more information.


• You might do elementary and intermediate training in hygiene through Scottish Meat Training.


• You might take foundation and advanced certificate courses in meat and poultry hygiene, processing and management, run by The Meat Training Council.

Getting On

• With experience and qualifications you could go on to become a team leader or supervisor.


• You might become an abattoir manager.


• You could perhaps become a quality or standards inspector for the Meat Hygiene Service.

Pay

The figures below are only a guide. Actual pay rates may vary, depending on:

• where you work


• the size of the company or organisation you work for


• the demand for the job.

More Information

Addresses

The following organisation(s) may be able to provide further information.