Abattoir Operative

What is the work like?

Abattoir operatives work in slaughterhouses. These may be part of a larger site that processes meat and meat products for sale to retailers, and butchers.

Abattoirs usually specialise in slaughtering sheep, cattle, pigs or poultry. Daily responsibilities vary depending on the type of abattoir, but may include:

• unloading, herding and controlling the animals when they are first brought to the abattoir
• stunning the animals using electrical equipment or a mechanical device called a captive bolt stunner
• humanely killing the animals quickly, cleanly and painlessly, while they are unconscious
• moving the carcasses around the meat areas, without damaging the meat, and putting them onto a process line
• washing and checking the carcasses for any signs of disease or damage
• removing some of the inedible parts of the carcass, such as the hooves
• removing the skins of sheep and cattle, without damaging them
• removing internal organs immediately after slaughter, and separating edible organs, such as livers, from the waste
• using tools such as knives and saws to break up, split and de-bone carcasses
• overseeing automated pig-processing equipment
• working on a process line, especially in a poultry slaughter and processing site
• cleaning floors, tools and equipment to high standards
• packing the meat into cartons and processing by-products
• loading the meat and meat products onto refrigerated lorries to be taken to retail outlets.

Abattoir operatives work alongside health and safety and quality control inspectors. A government-approved vet also works on site to make sure the animals do not suffer and that the meat is fit for human consumption.

High standards of safety and cleanliness are essential in abattoirs. Operatives must follow strict procedures when storing the carcasses, handling the meat and disposing of waste products. This includes working quickly and efficiently. Strict health and safety rules must also be followed to avoid accidents caused by machinery or equipment.

Hours and environment

Starting times for abattoir operatives vary between 6.00am and 7.30am, and days usually end at around 3.30pm, depending on whether all work has been completed. They may work a shift system and part-time work is sometimes available.

They normally work inside, in areas that are clean and that conform to strict government guidelines. However, abattoirs can be cold (as parts of the building will be refrigerated) and wet, from washing down and cleaning, and some areas may contain strong odours.

The work involves a lot of standing, and using potentially dangerous machinery and equipment that must be handled with care. Protective clothing is provided, which consists of a hat, overalls, gloves, special protective aprons and rubber boots. Long hair must be tied back and in a hairnet.

Salary and other benefits

These figures are only a guide, as actual rates of pay may vary, depending on the employer and where people live.

• Starting salaries for abattoir operatives may be around £12,000 a year.
• The average salary for an experienced worker may be around £15,000 a year.
• Very experienced abattoir workers may earn around £22,000 a year.

Skills and personal qualities

An abattoir operative should:

• be physically fit
• be comfortable working with dead animals and waste products
• be able to work well as part of a team
• be able to work accurately and efficiently
• follow regulations relating to animal slaughter
• have an awareness of food hygiene regulations and health and safety issues.

Interests

It is important for abattoir operatives to:

• be interested in the butchery and processing of meat products
• enjoy working with their hands.

Getting in

There are abattoirs throughout the UK, generally in rural areas. Over the last few years the number of abattoirs has declined. Abattoirs are now far larger in size and handle greater numbers of livestock than in the past.

Employment prospects are good as consumer demand for meat products remains high. Because of the nature of the work, some companies find it difficult to recruit.

Vacancies may be advertised directly with abattoirs, in Jobcentre Plus offices, in local newspapers and with local recruitment agencies.

Entry routes

Abattoir operatives involved in killing animals must be at least 18 and licensed by the Meat Hygiene Service (MHS), an agency of the Food Standards Agency (FSA).

There are no minimum entry qualifications for abattoir operatives. Some GCSEs in English and maths may be useful for people who want to progress to supervisory or management positions.

It is possible to enter this career through a Food Manufacture Apprenticeship. Apprenticeships and Advanced Apprenticeships provide structured training with an employer and, from August 2009, pay at least £95 per week. A recent survey found that the average wage for apprentices was £170 a week. In addition, Young Apprenticeships may be available for 14- to 16-year-olds. More information is available on the Apprenticeship page on this website, from a Connexions personal adviser or at www.apprenticeships.org.uk.

The industry welcomes candidates with work experience in food production or butchery.

Individuals should be physically fit enough to work with machinery.

Training

Training is on the job, and covers:

• food safety procedures
• health and safety
• lifting and carrying techniques
• teamwork
• using tools and machinery
• specialist techniques like skinning and eviscerating (removing internal organs).

Awarding organisations may offer on-the-job qualifications through approved centres. These qualifications include:

• NVQ Level 2 in food manufacture (meat and poultry processing skills)
• NVQ Level 3 in food manufacture (specialist meat and poultry skills).

Successful completion of these courses can lead to membership of The Worshipful Company of Butchers' Guild.

Working towards qualifications may involve attending a college or training centre on day release. Alternatively, a tutor or assessor from an approved training centre may visit workplaces to provide training and to monitor candidates' development. There are approved centres offering the above qualifications throughout the UK. Further details can be found on the websites of the training providers listed below.

Getting on

Supervisory and management positions are available. With training and experience, it may be possible for an abattoir operative to move into training.

There are also opportunities to move into quality control, product development and related areas such as food marketing.

Further information

Department for Environment, Food and Rural Affairs (Defra), Eastbury House, 30-34 Albert Embankment, London SE1 7TL. 0845 933 5577. Website: www.defra.gov.uk

Food and Drink Qualifications, PO Box 141, Winterhill House, Snowdon Drive, Milton Keynes MK6 1YY. 01908 231062. Website: www.fdq.org.uk

Food Standards Agency, Aviation House, 125 Kingsway, London WC2B 6NH. 020 7276 8000. Website: www.food.gov.uk

Improve Ltd, Ground Floor, Providence House, 2 Innovation Close, Heslington, York YO10 5ZF. 0845 644 0448. Website: www.improveltd.co.uk

Meat Training Council (MTC), PO Box 141, Winterhill House, Snowdon Drive, Milton Keynes MK6 1YY. 01908 231062. Website: www.meattraining.org.uk

The Worshipful Company of Butchers, Butchers' Hall, 87 Bartholomew Close, London EC1A 7EB. 020 7600 4106. Website: www.butchershall.com

Further reading

Job Profiles - www.improve-skills.co.uk

Working in food & drink - VT Lifeskills

Magazines/journals

Meat and Poultry News

Meat Trades Journal

(Some may be priced)

June 2010

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