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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
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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
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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
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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
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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
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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
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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
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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