Carry out religious slaughter

Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019


This standard covers the skills and knowledge needed for you to carry out religious slaughter. Religious slaughter is about slaughtering animals to the requirements of religious standards. This standard is about knowing how to and being able to carry out religious slaughter. It is for you if you work in this area and carry out slaughter operations. You must follow closely defined procedures eg Zibah and Shechita. These procedures and standards are intended to ensure humane slaughter, hygiene and food safety. They also aim to contribute to animal welfare in this most sensitive part of the industry process. Specific licences are required to work in this area. People who work in manual slaughter have specialist skills so that different objectives of the area are met. This standard is for you if you work in religious slaughter area of a meat facility. Slaughter is through non-automated methods.

Performance criteria

You must be able to:

Check equipment and facilities for religious slaughter

  1. make sure all equipment needed for slaughter is available at the

    point of slaughter

  2. check that all equipment needed for slaughter is working and safe

    to operate before starting to slaughter

  3. check that animals are available for slaughter and have not come

    in to contact with animals who are not due to be religiously


  4. check that the landing area is clean and free from obstacles

  5. check that the line is staffed and ready to receive slaughtered


  6. solve any problems with tools or staffing in the slaughter area

  7. follow procedures according to your religion

  8. check the animal is placed in a suitable and safe position that

    meets the religious and animal welfare codes of practise

  9. check that the animal's chest is facing the correct way for

    slaughter and follow other pre slaughter procedures for your


  10. position the slaughtering tools in the correct position

  11. operate the slaughter tools in the correct and safe manner,

    making the correct incision

  12. check to make sure effective slaughter has taken place and

    ensure nothing further is done if a time delay is required by civil or

    religious regulation

  13. confirm appropriate action is taken in the case of ineffective

    slaughter in accordance with organisational requirements

  14. make sure that the animal is removed from the slaughter area in

    the manner that minimises carcass damage

  15. check that the animal is correctly shackled for lifting to the

    bleeding or dressing rail after the required time

  16. check that the necessary reporting has taken place

  17. check that the tools have been checked and cleaned ready for the

    next animal

Knowledge and Understanding

You need to know and understand:

  1. why it is important to position an animal correctly for slaughter

    1. why it is important to position the slaughter implement in the

    prescribed position to ensure the correct depth of cut and effective


    1. the positions of implements to achieve effective slaughter

    2. why it is important to check back up systems are in place

    3. how to operate the slaughter implements correctly

    4. the pre-slaughter checks to be carried out

    5. how to lift slaughtered animals to the bleeding or dressing rail

    6. why it is important for animals to be kept calm

    7. the physiological aspects of slaughter

    8. the legal and religious regulations concerning the sign of effective

    and ineffective slaughter

    1. the methods of slaughter allowed by law and by religious


    1. the legal requirements for the slaughter of animals

    2. the controls that relate to slaughter


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN


Relevant Occupations

Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Manufacturing technologies; Food preparation trades; Process; Plant and machine operatives; Process operatives