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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
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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
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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
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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
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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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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
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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
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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
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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