Career Overlap Transition record Edition 1 · ESCO v1.2.1
Table 1Transition record

slaughterertohalal butcher

A slaughterer already meets 47% of what the halal butcher role asks for. The move turns on 14 required skills not yet in the profile.

From slaughterer
47%
Overlap1
To halal butcher
19 Skills carried over
14 Required, not held
63.1 Difficulty2
Career overlap Partial match

47%

Learning distance Substantial retraining

63.1/ 100

1 Share of the halal butcher role’s weighted skill requirement already met by the slaughterer profile. Required skills count in full, supplementary skills at 0.35. Directional: the figure for the reverse move differs. 2 Combines what is missing with how specialised it is, so a gap of general skills scores easier than the same number of narrow ones.

Why

Why this move works

A halal butcher role treats 16 of its required skills as things a slaughterer already does. These are the ones it depends on most.

  • animal anatomy for food production
  • apply GMP
  • apply HACCP
  • apply requirements concerning manufacturing of food and beverages
  • ensure sanitation
  • follow an environmental friendly policy while processing food

What stands in the way is 14 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.

Table 2

Table 2 · What you already bring

Of the 19 skills that carry over, these are the ones fewest other occupations ask for. A halal butcher role needs them, and most people applying for one will not have them already. This is the part of a slaughterer background worth leading with.

Skill the target role also needs Area
  • already held warm blooded animal organs natural sciences, mathematics and statistics
  • already held split animal carcasses handling and moving
  • already held tend meat processing production machines working with machinery and specialised equipment
  • already held follow an environmental friendly policy while processing food assisting and caring
  • already held process livestock organs working with machinery and specialised equipment
  • already held animal anatomy for food production engineering, manufacturing and construction

All 19 carried skills, including the 16 the halal butcher role treats as required.

Table 3

Table 3 · What you would need to learn

The 29 missing skills fall into 9 areas of the ESCO skill hierarchy, numbered below in the order worth working in: the areas carrying the most required skills come first, and inside each one the required skills sit above the supplementary ones.

Skill to acquire Tier
01 handling and moving 5 required, 1 supplementary
  • required, not held apply preservation treatments required
  • required, not held handle knives for meat processing activities required
  • required, not held prepare meat for sale required
  • required, not held prepare specialised meat products required
  • required, not held trace meat products required
  • optional, not held inspect raw food materials optional
02 information skills 3 required, 3 supplementary
  • required, not held maintain food specifications required
  • required, not held measure precise food processing operations required
  • required, not held monitor stock level required
  • optional, not held analyse characteristics of food products at reception optional
  • optional, not held identify the factors causing changes in food during storage optional
  • optional, not held carry out end of day accounts optional
03 working with machinery and specialised equipment 2 required, 2 supplementary
  • required, not held grind meat required
  • required, not held tend meat packaging machine required
  • optional, not held operate metal contaminants detector optional
  • optional, not held operate weighing machine optional
04 assisting and caring 1 required, 1 supplementary
  • required, not held ensure refrigeration of food in the supply chain required
  • optional, not held care for food aesthetic optional
05 engineering, manufacturing and construction 1 required, 1 supplementary
  • required, not held halal meat required
  • optional, not held halal slaughtering practices optional
06 management skills 1 required, 1 supplementary
  • required, not held process customer orders required
  • optional, not held recruit employees optional

3 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a halal butcher role is least likely to hire without. The ordering is computed from the skill data, not from what pays.

Each entry opens a course search for that skill. Career Overlap earns nothing from these links.

Appendix

Appendix · The rest of the record

All 19 skills that carry over
Skill Type
  • already held animal anatomy for food production knowledge
  • already held apply GMP skill
  • already held apply HACCP skill
  • already held apply requirements concerning manufacturing of food and beverages skill
  • already held ensure sanitation skill
  • already held follow an environmental friendly policy while processing food skill
  • already held food storage knowledge
  • already held legislation about animal origin products knowledge
  • already held mark differences in colours skill
  • already held monitor temperature in manufacturing process of food and beverages skill
  • already held process livestock organs skill
  • already held split animal carcasses skill
  • already held tend meat processing production machines skill
  • already held tolerate strong smells skill
  • already held warm blooded animal organs knowledge
  • already held work in cold environments skill
  • already held dispose food waste skill
  • already held ensure compliance with environmental legislation in food production skill
  • already held keep inventory of goods in production skill
The 3 learning areas not shown above
Skill to acquire Tier
07 social sciences, journalism and information 1 required
  • required, not held cultural practices regarding animal parts sorting required
08 communication, collaboration and creativity 5 supplementary
  • optional, not held implement sales strategies optional
  • optional, not held negotiate improvement with suppliers optional
  • optional, not held handle customer complaints optional
  • optional, not held negotiate terms with suppliers optional
  • optional, not held work according to recipe optional
09 health and welfare 1 supplementary
  • optional, not held food allergies optional
15 supplementary skills, helpful but not required
Skill to acquire Tier
  • optional, not held analyse characteristics of food products at reception optional
  • optional, not held food allergies optional
  • optional, not held halal slaughtering practices optional
  • optional, not held identify the factors causing changes in food during storage optional
  • optional, not held implement sales strategies optional
  • optional, not held inspect raw food materials optional
  • optional, not held negotiate improvement with suppliers optional
  • optional, not held operate metal contaminants detector optional
  • optional, not held care for food aesthetic optional
  • optional, not held carry out end of day accounts optional
  • optional, not held handle customer complaints optional
  • optional, not held negotiate terms with suppliers optional
  • optional, not held operate weighing machine optional
  • optional, not held recruit employees optional
  • optional, not held work according to recipe optional
35 held skills the halal butcher role does not ask for
Skill Type
  • not needed by the target role act reliably skill
  • not needed by the target role adapt efficient food processing practices skill
  • not needed by the target role clean carcasses skill
  • not needed by the target role clean the trimming box skill
  • not needed by the target role consider economic criteria in decision making skill
  • not needed by the target role control animals in distress skill
  • not needed by the target role cope with blood skill
  • not needed by the target role cope with excrements skill
  • not needed by the target role cultural practices regarding animal slaughter knowledge
  • not needed by the target role deal with killing animals processes skill
  • not needed by the target role documentation concerning meat production knowledge
  • not needed by the target role ensure animal welfare in slaughtering practices skill
  • not needed by the target role follow hygienic procedures during food processing skill
  • not needed by the target role handle knives for cutting activities skill
  • not needed by the target role handle meat processing equipment in cooling rooms skill
  • not needed by the target role have computer literacy skill
  • not needed by the target role inspect animal carcasses skill
  • not needed by the target role label samples skill
  • not needed by the target role liaise with colleagues skill
  • not needed by the target role liaise with managers skill
  • not needed by the target role lift heavy weights skill
  • not needed by the target role maintain cutting equipment skill
  • not needed by the target role manage challenging work conditions during food processing operations skill
  • not needed by the target role monitor the identification of animals skill
  • not needed by the target role operate cutting equipment skill
  • not needed by the target role operate in slaughterhouse installations skill
  • not needed by the target role operate slaughterhouse equipment skill
  • not needed by the target role prepare meat products for shipping skill
  • not needed by the target role provide first aid skill
  • not needed by the target role skin animals skill
  • not needed by the target role slaughter animals skill
  • not needed by the target role stun animals skill
  • not needed by the target role suspend animals skill
  • not needed by the target role weigh animals for food manufacturing skill
  • not needed by the target role work in a food processing team skill
4 gaps that are knowledge rather than practice

Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.

Skill to acquire Tier
  • required, not held cultural practices regarding animal parts sorting required
  • required, not held halal meat required
  • optional, not held food allergies optional
  • optional, not held halal slaughtering practices optional
Index

Other moves recorded from slaughterer

Full index of moves from slaughterer

Note

How this record was compiled

Both occupations are taken from ESCO, which lists the skills and knowledge each occupation is expected to have and marks every one required or optional. Nothing here is a prediction about hiring, and nothing here knows that a particular employer wants a particular certificate. Treat Table 3 as a starting point for your own research rather than a syllabus. The full method states what these figures can and cannot tell you.