10316166Mobile Harvest
Course Information
Description
Learn how to maintain and safely operate a mobile harvest unit from a slaughter. Examine licensing and certification requirements, service contracts, farm responsibilities, and effective stunning techniques, including use of a firearm. Demonstrate humane handling practices as you perform the harvesting process from farm to college facilities.  
Total Credits
3
Course Competencies
  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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)