Abattoir Manager: Beef Farm

SUMMARY:

1. Operations Management

• Oversee daily slaughterhouse operations (receiving livestock, slaughtering, processing, dispatch).
• Ensure production targets are met efficiently and cost-effectively.
• Monitor workflow to reduce downtime and wastage.
• Manage cold storage, processing lines, and distribution logistics.

1. Compliance & Food Safety

• Ensure full compliance with Meat Safety Act 40 of 2000.
• Implement and maintain HACCP systems.
• Ensure hygiene, sanitation, and health standards are strictly followed.
• Liaise with veterinary inspectors and regulatory authorities.
• Maintain traceability and proper record-keeping.

1. Staff Management

• Supervise and manage slaughterhouse workers, supervisors, and admin staff.
• Conduct staff training on safety, hygiene, and operational procedures.
• Handle disciplinary actions and performance management.
• Ensure adherence to health and safety protocols.

1. Animal Welfare

• Ensure humane handling and slaughter practices in line with OIE Animal Welfare Standards.
• Monitor livestock handling from arrival to slaughter.
• Ensure proper stunning and slaughter techniques.

1. Health & Safety

• Enforce occupational health and safety standards.
• Conduct risk assessments and implement safety procedures.
• Investigate incidents and implement corrective actions.
• Ensure compliance with PPE requirements.

1. Financial & Administrative Control

• Manage budgets, costs, and operational expenses.
• Monitor yield, waste, and profitability.
• Prepare reports on production, compliance, and financial performance.
• Manage procurement of equipment, livestock, and consumables.

1. Equipment & Maintenance

• Oversee maintenance of slaughtering and refrigeration equipment.
• Ensure machinery is serviced and compliant with safety standards.
• Coordinate repairs and upgrades.

1. Quality Control

• Ensure meat quality meets industry and customer standards.
• Monitor grading, packaging, and labeling processes.
• Handle customer complaints and quality issues.

POSITION INFO:
Minimum Qualifications

• Grade 12 (Matric) – essential
• Diploma or Degree in one of the following:
• Food Science / Food Technology
• Agriculture / Animal Science
• Meat Processing / Abattoir Management

• HACCP Certification
• Food Safety Management Systems (ISO 22000 advantageous)
• Health & Safety certification (e.g., SAMTRAC)
• Meat Examiner qualification (advantageous)

• 5–10 years’ experience in an abattoir or meat processing environment
• At least 3–5 years in a management role
• Strong knowledge of South African meat industry regulations

• Strong leadership and people management
• Knowledge of meat processing and grading
• Regulatory and compliance expertise
• Problem-solving and decision-making
• Financial and operational management
• Attention to detail and quality control
• Ability to work under pressure in a high-risk environment

• Physically demanding environment (cold rooms, slaughter areas)
• Exposure to noise, machinery, and biological materials
• Requires strict adherence to hygiene and safety protocols