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Introduction Of MASCO Structure Of Classification Starting Salary Guidelines
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Major Group
7
Craft and Related Trades Workers
Sub-Major Group
75
Food Processing and Related Workers
Minor Group
751
Food Processing and Related Workers
Unit Group
7511
Meat and Fish Processing Workers and Related Food Preparers
Minor Unit Group
MASCO Code
7511-01
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Slaughterer is responsible for the humane and hygienic slaughtering of animals and the preparation of meat for further processing and distribution. The Slaughterer is also responsible for inspecting meat to ensure quality, safety, and compliance with regulatory standards, and maintaining cleanliness and sanitation throughout all stages of the slaughtering process.
Tasks
Prepare and handle animals for slaughter, ensuring they are healthy and meet welfare requirements.
Perform stunning and slaughter in accordance with safety, hygiene, and Halal or Shariah guidelines.
Bleed, skin, flay, eviscerate, and trim carcasses following standard processing procedures.
Cut and dress meat for sale or further processing according to specifications.
Inspect carcasses and meat to ensure compliance with quality and food safety standards.
Operate and monitor slaughtering equipment, and report any faults or process issues.
Maintain cleanliness and hygiene of the slaughterhouse, including proper handling and disposal of waste.
Skills
Basic
Ability to operate slaughtering equipment safely and efficiently.
Knowledge of animal anatomy and Halal slaughtering practices.
Physical stamina and manual dexterity for handling animals and equipment.
Teamwork and effective communication skills.
Understanding of hygiene, safety, and regulatory standards.
Specific
Ability to monitor and maintain slaughtering equipment condition.
Competency in meat cutting, trimming, and dressing techniques.
Knowledge in animal handling, welfare, and meat inspection standards.
Knowledge in health, safety, and quality regulations in slaughtering operations.
Knowledge in humane and Halal-compliant slaughtering techniques.
Knowledge in hygiene, sanitation, and food safety procedures.
Knowledge in safe handling and disposal of slaughterhouse waste.
Proficiency in operating slaughtering equipment.
Proficiency in weighing and measuring meat accurately.
Additional Info
QUALIFICATION
Sijil Pelajaran Malaysia (SPM) or Equivalent
Related Courses
Claimable Course
e-Latih Online Course
Madani TVET Course
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