Description
Use hand tools and mechanical equipment to remove viscera from poultry or livestock carcasses, separate edible offal, and prepare carcasses for chilling and further processing while maintaining sanitation and food-safety standards.
- • Use knives, gut hooks, and mechanical evisceration equipment to remove internal organs from carcasses.
- • Open body cavities, loosen connective tissue, and clean cavities for further processing.
- • Remove viscera, lungs, crop, windpipe, and kidneys per product specifications.
- • Harvest and sort edible offal, such as livers, hearts, and gizzards; discard inedible offal.
- • Inspect viscera and cavities for contamination, disease, bruises, or defects and trim or condemn as directed.
- • Prevent fecal, bile, and ingesta contamination; rinse and sanitize cavities when needed.
- • Position carcasses for evisceration and return them to the conveyor or chilling line.
- • Separate viscera and byproducts into designated containers and seal and label them.
- • Weigh and tag offal containers with weight, lot, and contents.
- • Maintain sharp tools; clean and sanitize knives, gloves, aprons, and equipment.
- • Follow HACCP, SSOP, and company food-safety and animal-welfare procedures; complete required records.
- • Dispose of condemned materials according to regulations and plant policy.
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Agriculture
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
