Meat Disassembly Worker (Slaughterhouse)
にくかいたいさぎょういん
Industry & Occupation
Classification
Summary
This occupation involves disassembling livestock slaughtered at a slaughterhouse and processing it into a state ready for shipment and sale as meat.
Description
Meat disassembly workers (slaughterhouse) are responsible for handling livestock from delivery after slaughter at the slaughterhouse through disassembly, trimming, and packaging. They use specialized tools such as knives and electric saws to cut meat along the skeletal structure and remove unnecessary parts. They also thoroughly manage cooling and hygiene (HACCP compliant) to ensure quality and safety. The work is primarily standing, performed in cold, dark areas with strong odors, requiring physical stamina and concentration. Safety measures include wearing protective clothing, gloves, cut-resistant gloves, etc., and performing regular inspections and maintenance of machinery and tools.
Future Outlook
While job openings are stable due to labor shortages, automation and mechanization are advancing, and demand for skilled technicians remains high.
Personality Traits
High Concentration / Hygiene-conscious / Patient / Physically Strong
Work Style
Full-time / Indoor Factory Work / Shift Work / Standing Work
Career Path
Apprentice Worker → Skilled Worker → Team Leader → Line Manager → Quality Control Staff
Required Skills
Compliance with Safety and Hygiene Rules / Knowledge of Skeletal Structure / Operation of Specialized Tools / Understanding of Hygiene Management Standards (HACCP)
Recommended Skills
Basic Knowledge of Quality Control / Forklift Operation / Tool Maintenance
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Precise processing down to the smallest details is required for hygiene management and quality maintenance. |
| Physical Stamina & Endurance | High physical stamina is required due to prolonged standing work and handling of heavy objects. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Work procedures are specified, with little opportunity to demonstrate original ideas. |
| Initiative & Leadership | Work is primarily based on instructions, with low need for proactive action. |
| Numerical & Quantitative Analysis | There is measurement of weight and quantity, but no need for complex numerical analysis. |
| Planning & Organization | Work procedures are predetermined, with few opportunities for self-planning. |
Related Qualifications
- Food Hygiene Manager
- Forklift Operation Training
Aliases
- Processed Meat Disassembly Worker
- Slaughterhouse Worker
Related Jobs
- Livestock Worker
- Meat Inspector
- Processed Meat Processor