10316162Slaughtering
Course Information
Description
Witness how animals are transported, unloaded, and processed as part of a live animal slaughter; perform animal identification, and document the custody chain, including tagging and traceability information.
Total Credits
3
Prior Learning Assessment
  • None
Course Competencies
  1. Illustrate the chain of custody in animal slaughtering
    Assessment Strategies
    Written Product
    Criteria
    Examine key characteristics of a slaughtering event
    Industry-specific vocabulary is used accurately
    Journal includes elements of custody and meets instructor guidelines

  2. Determine if an animal is healthy enough  to produce safe meat
    Assessment Strategies
    Scenario response, simulation, written product and/or observation
    Criteria
    Use pass, retain, and condemn terminology
    Follow antemortem inspection criteria
    Judge the animal on appearance of eyes, ears, mouth, limbs, body
    Judge the animal on movement
    Judge the animal on temperature
    Judge the animal on behavior
    Identify animal diseases and conditions used to reject meat for human consumption

  3. Examine handling, restraint, and movement of animals through meat slaughtering facilities
    Assessment Strategies
    Scenario response, simulation, written product and/or observation
    Criteria
    Describe the movement of the animal from the trailer to the pen
    Identify serpentine alleys with steps for inclines
    Identify solid side alleys of proper width to allow passage without opportunity to turnaround
    Examine restraint methods before stunning that allow for proper rendering of unconsciousness
    Justify the importance of bacterial health issues and concerns surrounding handling, restraint, and movement of animals

  4. Compare stunning/knocking methods as part of the slaughtering process
    Assessment Strategies
    Scenario response, simulation, written product and/or observation
    Criteria
    Identify mechanical, electrical and chemical techniques and their applications to different animals
    Match a stunning method to an animal
    Describe the effects of each technique on different animals
    Explain the purpose of bleeding the animal
    Justify the importance of bacterial health issues and concerns surrounding stunning

  5. Examine the slaughtering process once the animal is stunned
    Assessment Strategies
    Scenario response, simulation, written product and/or observation
    Criteria
    Describe methods to wash and weigh the animal
    Describe the method of sticking and head removal
    Describe hair, hide, evisceration, skull and feet or hoof removal
    Analyze viscera parts and by-products used and unused for human consumption
    Distinguish uses of the hide, the hide removal process and methods and scalding
    Analyze the steps to gut and split the animal
    Assess splitting, sanitation and temperature control management during the and immediately after slaughter

  6. Examine the slaughtering process once the animal is hung
    Assessment Strategies
    Scenario response, simulation, written product and/or observation
    Criteria
    Assess splitting, sanitation and temperature control management during the and immediately after slaughter
    Record tagging and traceability information
    Categorize inspection marks stamped on the skin of the animal for different animal species

  7. Compare and contrast the origin of animals sourced from small local farms and commodity industrial feed lots
    Assessment Strategies
    Essay
    Criteria
    Document the chain of custody of an animal from both small local farms and industrial feed lots
    Define “local” and “sustainable” in terms of meat suppliers
    Identify the differences between small local farms and industrial feed lots
    Describe the impact of small local farms and industrial feed lots on the community

  8. Classify by-products gained from the slaughter process
    Assessment Strategies
    Quiz
    Criteria
    Generate examples of products used from by-products of the meat industry used for human purposes and for animal use
    Explain species by-product differences and similarities, edible and non-edible
    Discuss hide tanning techniques used past and present
    Distinguish animal blood by-product usage
    List terms associated with the meat by-product industry