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Wear personal protective equipment
Assessment Strategies
Skill Demonstration
Criteria
You wear clean gloves and waterproof floor length apron
You wear slip resistant boots
You wear correctly sized, clean and non-cut gloves
You follow sanitation guidelines
You wear any other components as specified by the instructor
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Compare mobile harvesting to traditional slaughtering
Assessment Strategies
Test
Criteria
Describe the process of traditional slaughtering
Describe the process of mobile harvesting
Explain methods of stunning animals (electrical, mechanical, or chemical)
Relate traditional and mobile slaughtering to overall meat quality
Explain the level of stress caused to the animals in traditional and mobile slaughtering (transporting, unloading, use of electrical shocking devices, unfamiliar surroundings, etc.)
Justify the use of mobile harvesting
Describe biosecurity practices unique to mobile harvesting
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Examine licensing and certification requirements needed to operate a mobile harvesting unit in the state of Wisconsin
Assessment Strategies
Test
Criteria
Interpret licensing and registration certificate guidelines as described in Wisconsin State Statute 97.42 (2) Source: https://docs.legis.wisconsin.gov/statutes/statutes/97/ii/42/2/b
Outline the steps required to operate a mobile processor, as identified in Wisconsin State Statute
Summarize the role of state agencies in legal operation of a mobile harvest unit such as Wisconsin State Meat Inspectors and Wisconsin State Food Science Inspectors
Describe the use of food safety documents required for a mobile harvest/slaughter unit (HACCP, SSOP, SOP)
Access the Wisconsin Department of Agriculture, Trade and Consumer Protection site and page for Mobile Processor licensing information Source: https://mydatcp.wi.gov/SiteMap/BrowseService/SG_96776507-fcbe-e211-b39f-0050568c06ae?Key=Services_Group
Interpret federal regulations and guidelines related to mobile harvesting
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Explain the value of using a service contract prior to mobile harvesting
Assessment Strategies
Written Product, Contract
Criteria
Explain the timeline of service contract signing
Calculate fees the farm will pay (if applicable) and fee collection timeline
Describe the minimum farm requirements needed for on-site slaughter (running water, hose, location of animals near truck, corral, or pen location)
Examine contract language related to liability
Examine contract language related to the farm’s responsibility for disposition of entrails and hides
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Perform meat harvesting in a mobile unit
Assessment Strategies
Skill Demonstration
Criteria
Conduct a farm inspection with the farmer and mobile unit prior to the harvest to verify placement of animals, water source, and unit location
Facilitate signing of service agreement, including liability documents
Participate in travel to a farm to perform harvesting (in coordination with the instructor)
Use humane handling practices to harvest an animal
Describe the steps to achieve effective stunning, including the firearm technique
Use the stunning device on a head of an animal that was successfully stunned
Assess the effectiveness of stunning (absence of return to sensibility)
Manage waste and by products as defined in the original service contract
Follow guidelines for safe transporting of animal carcass into college facilities
Hang meat
Fabricate (cut) the animal for inspection
Maintain control of inspection sample prior to returning meat to farm
Package the meat
Assist in returning meat to the farm of origination, if applicable, and part of original service contract
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Maintain mobile harvester equipment
Assessment Strategies
Skill Demonstration
Criteria
Name the equipment located in the unit and its uses
Follow minimum requirements for sanitizing equipment as described by the state of Wisconsin
Establish an anti-microbial intervention process
Perform maintenance on water pump, reservoir, and hoses
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Follow sanitation and safe food handling practices as identified by ServSafe
Assessment Strategies
Skill Demonstration
Criteria
Apply principles of safe food purchasing, receiving, and storage
Apply safe food preparation practices
Apply safe serving practices
Implement safe facility and pest management practices
Demonstrate safe hygiene practices
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Follow HACCP Plan
Assessment Strategies
Skill demonstration and/or written product
Criteria
Monitor that the system is operating according to the plan
Identify corrective actions
Conduct record keeping (forms used in HACPP Plan: temperature chart, time chart, time and temperature chart, log for pathogen analysis, and/or other documents specified by the instructor)