JUNIOR HIGH SCHOOL TECHNOLOGY AND LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.
Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.
AGRI-FISHERY ARTS – SLAUGHTERING OPERATIONS (HOG/SWINE/PIG) (NC II)
Slaughtering Operations (NC II) (160 hours)
This course covers the knowledge, skills and attitude needed in managing an abattoir and leads to a Slaughtering House Operations National Certificate II (NC II). The core competencies are processes performed to the animal and its carcass such as: (1) stunning and bleeding, (2) scalding and dehairing/gambrelling/singeing/cutting chest bone, (3) eviscerating, (4) cradle processes, (5) splitting and quartering, (6) washing, trimming and weighing, and (7) grading, labeling and stamping.
The preliminaries of this advanced course include the following: (1) discussion on the relevance of the course, (2) explanation of key concepts relative to the course, and (3) exploration on career opportunities.
LEARNING COMPETENCIES
1. Discuss the relevance of the course
2. Explore career opportunities in slaughtering operations
Personal Entrepreneurial Competencies (PECS )
LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PECS) needed in Slaughtering Operations
1.1. Assess one’s PECs: characteristics, attributes, lifestyle, skills, traits
1.2. Assess practitioner’s: characteristics, attributes, lifestyle, skills, traits
1.3. Compare one’s PECs with that of a practitioner /entrepreneur
Environment and Marketing (EM)
LO 1. Generate a business idea that relates with a career choice in slaughtering operations
1.1. Conduct SWOT analysis
1.2. Identify the different products/services available in the market
1.3. Compare different products/services in computer hardware servicing business
1.4. Determine profile of potential customers
1.5. Determine profile of potential competitors
1.6. Generate potential business idea based on the SWOT analysis
LESSON 1: STUN AND BLEED THE ANIMAL (SB)
LO 1. Restraining animals
1.1. Restrain animal humanely and safely in accordance with the Animal Welfare Act
1.2. Restrain animal with appropriate restraining equipment
LO 2. Stun the animal
2.1. Stun animal in accordance with the Animal Welfare Act
2.2. Stun animal in accordance with workplace and OHS requirements
2.3. Check to determine if stunning has been effective
2.4. Take corrective action when effective stun is not achieved
LO 3. Stick and bleed the animal
3.1. Explain purpose of sticking
3.2. Identify anatomical structure relevant to sticking
3.3. Identify and explain potential causes of contamination and cross contamination
3.4. Outline requirements of the Animal Welfare Act relating to the bleeding of animals
3.5. Explain the purpose of a fast and complete bleed
LESSON 2. SCALD/ DEHAIR/REMOVE HOOVES, GAMBREL, SINGE, SCRAPE BODY AND CUT CHEST BONE OF ANIMAL (SA)
LO 1. Scald and remove hair
1.1. Scald the animal according to OHS requirements
1.2. Remove hair according to workplace /OHS requirements
LO 2. Remove hooves
2.1. Remove hooves as per workplace requirements
2.2. Observe proper procedure in removing
2.3. Collect and dispose of hooves as per workplace requirements
LO 3. Gambrel
3.1. Make incisions on the rear surface of hind feet as per workplace requirements
3.2. Use appropriate knife to expose tendons of hind feet
3.3. Hook gambrel to the tendon and lift using hoist
3.4. Observe safety measures in gambrelling pigs
LO 4. Singe, scrape body and cut chest bone
4.1. Singe pig using blow torch in accordance with workplace requirements
4.2. Singe pig without burning the skin
4.3. Scrape residual hairs of pig using knife as per workplace requirements
4.4. Cut chest bone using appropriate tools and equipment
4.5. Practice safety measures in cutting chest bone
LESSON 3: EVISCERATE ANIMAL (EA)
LO 1. Remove internal organs and tissues
1.1. Identify organs and tissues to be removed
1.2. Remove pluck without contaminating the carcass and in accordance with work instructions
1.3. Remove digestive track in accordance with work instructions
1.4. Present organs for inspection according to regulatory requirements
1.5. Identify OH&S requirements
1.6. Identify sources of contamination and cross-contamination
1.7. Take corrective action in the event of contamination in line with workplace requirements
LESSON 4: PERFROM CRADLE PROCESSES (PC)
LO 1. Ring and tie bung
1.1. Identify sources of contamination and cross-contamination
1.2. Remove hide from around anus and tail area in accordance with work instructions
1.3. Cut anus and vulva (bung) in accordance with work instructions
1.4. Trim dags from around anus in accordance with work instructions
1.5. Assemble adequate supplies of ties prior to commencement of work
1.6. Explain the purpose and importance of tying the bung
1.7. Tie bung in accordance with workplace requirements
LO 2. Remove sex organ
2.1. Incise abdomen of hog/pig/swine as per workplace requirements
2.2. Remove penis of hog/pig/swine as per workplace requirements
2.3. Remove female sex organ of hog/pig/swine while ringing and tying bung
LO 3. Present offal for inspection
3.1. Present viscera for inspection according to workplace and regulatory requirements
3.2. Meet the OH&S requirements, including those for manual handling
3.3. Separate hearts and lungs for inspection according to workplace requirements
3.4. Present offal according to workplace and regulatory requirements (including incision where appropriate)
3.5. Handle offal without causing damage and/or contamination
LESSON 5: SPLIT CARCASS (SC)
LO 1. Clean and prepare equipment
1.1. Sterilize and check equipment according to workplace and OH&S requirements
1.2. Clean and maintain saw according to work instructions
LO 2. Operate saw
2.1. Use saw to split carcass according to customer specifications and workplace requirements
2.2. Split carcass according to OH&S requirements
2.3. Identify sources of contamination and cross contamination
LESSON 6: WASH, TRIM AND WEIGH CARCASS (WC)
LO 1. Wash carcass
1.1. Wash carcass to remove foreign matter and contaminants from product
1.2. Wash carcass according to workplace and OH&S requirements
1.3. Identify types and sources of potential contamination and cross-contamination
LO 2. Trim carcass
2.1. Remove hematoma, abscess, and parts contaminated with dirt and filth, etc.
2.2. Use knife according to OH&S
2.3. Place trimmings in condemnation receptacle
LO 3. Weigh carcass
3.1. Check scales to ensure a zero reading after taring
3.2. Notify appropriate personnel if scales are inaccurate
3.3. Weigh carcasses according to workplace requirements
3.4. Record and verify weights according to workplace requirements
LESSON 7: GRADE, LABEL AND STAMP CARCASS (GC)
LO 1. Label carcass to specification
1.1. Identify correct labels
1.2. Attach labels to carcass according to workplace and regulatory requirements
1.3. Monitor and replenish stocks or labels according to workplace requirements
LO 2. Stamp or brand carcass to specification
2.1. Stamp carcasses with establishment code or identification stamp
2.2. Brand carcasses with workplace grade brands in accordance with workplace requirements
2.3. Check stamps and brands are for legibility
LESSON 8: SLAUGHTER ANIMALS FOLLOWING DHABIHA HALAL PROCEDURE (SD)
LO 1. Prepare the animals to be slaughtered
1.1. Check animals based on ante mortem inspection procedures
1.2. Rest animals before slaughtering as per Animal Welfare Act
1.3. Tie animals up and position/point towards Mecca
LO 2. Slaughter animals
2.1. Cite recitations by an Imam to acknowledge God’s right over all things and seek permission to perform the act of slaughtering
2.2. Cut animal’s large arteries in the neck along with the esophagus and trachea with one swipe of a non-serrated blade
LO 3. Bleed animals
3.1. Bleed animal in a fast and complete process to avoid undue suffering
3.2. Do not handle /touch animal until it has died (during the blood draining process)
3.3. Do not harvest blood as per Dhabiha Halal procedures
Source: K to 12 Agri – Fishery Arts – Slaughtering Operations (NC II) Curriculum Guide
