Education: Secondary (high) school graduation certificate. Work site environment: Odours. Cold/refrigerated. Work setting: Meat processing and/or packing plant/establishment. Tasks: Slaughter livestock and remove viscera and other inedible parts from carcasses. Slaughter cattle, calves, and sheep as prescribed by religious laws. Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging. Remove feathers and singe and wash poultry to prepare for further processing or packaging. Cut meat and poultry into specific cuts for institutional, commercial or other wholesale use. Remove bones from meat. Equipment and machinery experience: Cleavers. Knives. Power cutting tools. Saws. Work conditions and physical capabilities: Handling heavy loads. Physically demanding. Manual dexterity. Hand-eye co-ordination. Standing for extended periods. Bending, crouching, kneeling. Weight handling: More than 45 kg (100 lbs). Employment terms options: Early morning. Government programs: Recognized employer. Experience: 1 year to less than 2 years. Employment terms options: Shift. Morning. Day. Support for youths: Offers on-the-job training tailored to youth.