10316169Humane Handling and Harvesting
Course Information
Description
Implement the principles of humane pre-slaughter handling and stunning. Emphasis is placed on compliance with the Humane Slaughter Act and protection of meat quality and worker safety. Determine licensing, certification, and reporting requirements needed to operate a mobile harvesting unit in the state of Wisconsin. Sanitary dressing procedures will be presented with emphasis on meat quality, safety, and compliance with inspection-related regulations. Maintain and operate a mobile harvest unit in a live setting.
Total Credits
3
Course Competencies
  1. Follow sanitation and safe food handling practices as identified by ServSafe and HACCP
    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
    Identify critical control points (zero tolerance trim)
    Apply corrective actions if necessary
    Conduct record keeping

  2. Compare mobile harvesting to traditional slaughtering
    Assessment Strategies
    Test
    Criteria
    Identify key actions during a slaughtering event
    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, certification, and reporting 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
    Outline key points of the Humane Slaughter Act
    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

  4. 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

  5. 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

  6. Examine handling, restraint, and movement of animals through meat slaughtering facilities
    Assessment Strategies
    Scenario response, simulation, written product
    Criteria
    Determine if an animal is healthy enough for slaughter and actions needed if not
    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 serpentine alleys with steps for inclines
    Identify solid side alleys of proper width to allow passage without opportunity to turnaround
    Justify the importance of bacterial health issues and concerns surrounding handling, restraint, and movement of animals
    Apply guidelines from the Humane Handling Institute

  7. Compare stunning/knocking methods as part of the slaughtering process
    Assessment Strategies
    Scenario response, simulation, written product
    Criteria
    Examine restraint methods before stunning that allow for proper rendering of unconsciousness
    Identify mechanical, electrical and chemical techniques and their applications to different animals
    Impact on animal health
    Identify stunning methods for different cultural and religious groups
    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
    Apply guidelines from the Humane Handling Institute

  8. Examine the slaughtering process once the animal is stunned
    Assessment Strategies
    Scenario response, simulation, written product
    Criteria
    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
    Describe methods to wash and weigh the animal
    Record tagging and traceability information
    Categorize inspection marks stamped on the skin of the animal for different animal species

  9. Document the chain of custody of an animal based on ownership and licensing
    Assessment Strategies
    Quiz, Scenario
    Criteria
    Differentiate custom exempt, state inspected, and federally inspected slaughter
    Identify who meat can be sold to depending on inspection type
    Explain the rules within each category of the chain of custody (farmer, slaughterer, processor, wholesaler/retailer, consumer)
    Determine when chain of custody ends and becomes supply chain