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Meat process worker

  • Hours

    40 per week

  • Starting salary

    £12,000 + per year



The work

As a meat process worker, you would be involved with manufacturing meat and meat products, which would include paying close attention to food hygiene, health and safety.

You could be based in a variety of settings such as:

  • abattoirs – possibly as a slaughterman/woman, humanely killing and preparing livestock
  • wholesale meat factories – cutting, de-boning and preparing carcasses before they are sold to retailers
  • butcheries – specialising in preparing meat in line with instructions from caterers
  • meat processing plants – where meat is processed in a number of ways.

Your work could involve using knives or other equipment, such as band saws, to work on a carcass and produce meat ready for sale.


Hours

You would usually work 40 hours a week, sometimes on a shift system, although part-time work is often available. Overtime is common.

Lifting and handling carcasses can be physically demanding, and you will need to wear protective clothing such as overalls, hats, hairnets and rubber boots.

Abattoirs and meat processing plants can be noisy, and there can be a distinctive smell (which some people find unpleasant). You will carry out some work in chill rooms and refrigerated areas.


Income

  • Starting salaries can be around £12,000 a year (although apprentices may earn less).
  • With experience this may rise to between £14,000 and £20,000 a year.

Figures are intended as a guideline only.


Entry requirements

You may be able to start work in meat processing without any qualifications, however, some employers may prefer you to have some GCSEs. A good secondary education would also help your career prospects, for example if you wanted to move into a supervisory or technical role.

To work as a slaughterman/woman you need to be licensed and aged 18 or over. You can get more information on licensing from the defra website.

For production line work, you need to be at least age 16.

Some employers may also prefer you to have a driving licence, and the ability to use a forklift truck (see the Forklift Truck Operator job profile for details).

You may be able to get into this job through an Apprenticeship scheme. The range of Apprenticeships available in your area will depend on the local jobs market and the types of skills employers need from their workers. The most suitable Apprenticeships are the Improve Proficiency Apprenticeship in food and drink (Meat and Poultry Industry Skills) and the Improve Proficiency Apprenticeship in Food and Drink (Food Manufacturing Excellence).To find out more about Apprenticeships, visit the Apprenticeships website.


Training and development

You will usually receive on-the-job training from your employer covering issues like health and safety, food hygiene, and quality assurance procedures.

In an abattoir or meat processing plant you will be required by EU regulation 1099/2009 which comes into force in 2012 to hold a Certificate of Competence in the Protection of Animals at Time of Killing which an employer would inform you about, in order to obtain a licence to practice.

You may also be encouraged to work towards:

  • Award, Certificate and/or Diplomas for Proficiency in Meat and Poultry Industry Skills at Levels 2 and 3
  • Awards, Certificates and/or Diplomas for Proficiency in Food Manufacturing Excellence at levels 2 and 3.

With experience, you may get the opportunity to progress to a supervisor post and work towards qualifications such as a Level 4 in Food Safety Management for Manufacturing awarded by the HABC, RSPH or CIEH.

With a qualification (such as a level 3 or 4 Certificate/Diploma, or BTEC HND) or equivalent experience, you could apply for membership of the Worshipful Company of Butchers Guild (the professional body for the meat industry). This would give you access to information and networking opportunities.


Skills and knowledge

  • good physical health
  • the ability to work as part of a team
  • practical skills
  • the ability to maintain concentration for repetitive tasks
  • an awareness of hygiene, health and safety issues.

More information

Worshipful Company of Butchers Guild (Opens new window)
Tel: 020 7600 4106
www.butchershall.com

Meat Training Council (Opens new window)
PO Box 141
Winterhill House
Snowdon Drive
Milton Keynes
Buckinghamshire
MK6 1YY
Tel: 01908 231062
www.meattraining.org.uk

Improve Ltd (Opens new window)
Providence House
2 Innovation Close
York
YO10 5ZF
Tel: 0845 644 0448
http://www.improve-skills.co.uk
www.improveltd.co.uk


Opportunities

Most meat processing, slaughtering, manufacturing and packaging takes place in large factories or meat processing plants. However, there are a few specialist smaller companies producing products.

With experience, you could progress to supervisor or manager in an area such as quality control, product development or food marketing. With further experience and qualifications you could work towards becoming a meat hygiene inspector.

Jobs can be advertised through Jobcentre Plus, Directgov (Jobseekers page), local press, and in industry journals such as Meat and Poultry News.

Job profiles are based on the latest information supplied to us by industry bodies, such as Sector Skills Councils. Please be aware that with the introduction of the Qualifications and Credit Framework (Opens in a new window) there has been, and will continue to be, changes to vocational qualifications. For more information, please check with industry bodies directly.

We do not accept responsibility for the content of external sites.


Related industry information

Industry summary

The meat industry is part of the food and drink manufacturing and processing sector, represented by Improve Sector Skills Council, which also includes the following industries: bakery; animal feed; beer; confectionery; dairy; fish; and soft drinks. The sector as a whole currently employs 460,000 people in more than 11,100 workplaces and 15,800 retail baker, butcher and fishmonger outlets. 24% of the workforce is employed in the bakery industry and 21% in meat industry. At a regional level, 14% of the workforce is located in the North East, 13% in Yorkshire and Humberside, plus 13% in the East Midlands.

The UK meat industry covers: the slaughtering of animals other than poultry and rabbits; animal by‐product processing; fellmongery; production and preserving of poultry meat; bacon and ham production; and other meat and poultry meat processing. The industry employs 88,800, with a further 30,000 working in the retail meat industry. There are many well‐known companies, such as Anglo Beef Processors, Cranswick Food Group and Vion Food Group.

Key facts:

  • There are 86,800 people working in the meat industry, of which:
    • 62% are employed in the production of meat and poultry meat products
    • 20% in the production and preserving of meat
    • 18% in the production and preserving of poultry meat
  • There are a further 7,000 people working in the retail meat industry.
  • It represents 21% of those employed in Great Britain’s food and drink manufacturing sector.
  • 10% of businesses employ 200 or more staff, 52% employ 10 or less staff.
  • 36% of the current workforce will be eligible for retirement within the next 20 years.
  • 9% of the workforce has a degree or equivalent qualification.
  • The majority of the workforce has ‘other qualifications’ (32%).
  • 22% of the workforce has no qualifications.
  • 94% of the workforce is employed full‐time.

Jobs in the industry range from: production manager, quality assurance manager, butcher, boner, packer, butcher apprentice.


National and regional data

East Midlands – The region accounts for 14% of all industry employees and 6% of all industry workplaces. The meat, other food, bakery, and fruit and vegetable processing industries dominate regional employment in the sector.

East of England – The region accounts for 3% of all industry employees and 14% of all industry workplaces. The meat, and fruit and vegetable processing industries dominate regional employment in the sector.

London – The region accounts for 7% of all industry employees and 4% of all industry workplaces. The bakery and other food industries dominate regional employment in the sector.

North East – The region accounts for 8% of all industry employees and 3% of all industry workplaces. The bakery and meat industries dominate regional employment in the sector.

North West – The region accounts for 9% of all industry employees and 11% of all industry workplaces. The bakery and meat industries dominate regional employment in the sector.

South East – The region accounts for 10% of all industry employees and 4% of all industry workplaces. The bakery and other food industries dominate regional employment in the sector.

South West – The region accounts for 11% of all industry employees and 8% of all industry workplaces. The bakery and meat industries dominate regional employment in the sector.

West Midlands – The region accounts for 12% of all industry employees and 10% of all industry workplaces. The bakery and meat industries dominate regional employment in the sector.

Yorkshire and the Humber – The region accounts for 13% of all industry employees and 12% of all industry workplaces. The bakery and meat industries dominate regional employment in the sector.

[N.B. The following data are for the food and drink manufacturing and processing sector as a whole.]

Scotland – Around 49,000 people are employed in the food and drink manufacturing and processing sector in Scotland across 1,500 workplaces. The bakery and drinks industries dominate Scottish employment in the sector.

Northern Ireland – More than 18,900 people are employed in the food and drink manufacturing and processing sector in Northern Ireland, accounting for 5% of the UK sector workforce. The meat industry dominates regional employment in the sector.

Wales – Around 23,700 people are employed in the food and drink manufacturing and processing sector in Wales across 600 workplaces. The meat and bakery industries dominate Welsh employment in the sector.

[N.B. Data derived from Labour Force Survey, 2008 and Annual Business Inquiry, 2007.]


Career paths


Further sources


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