Cut chest bone Cutting knives are ENGLISH/ Identifying and cleaned and sanitized COMMUNICATION locating anatomical according to workplace Workplace of swine requirements requirements Using brisket cutters Chest bone is cut using ENVIRONMENTAL or cutting knives appropriate tools and ISSUES AND OTHER equipment in CONCERNS accordance with Occupational standard procedures Safety and Health and workplace Standards (OSHS) requirements Hygienic standard Safety measures in practices cutting chest and pelvic Hand washing bones are observed techniques and complied Safe and hygienic Carcass is thoroughly use of knife/saw cleaned before SCIENCE evisceration begins Animal anatomy Personal sanitation and Cutting chest and hygiene is observed pelvic bones TECHNOLOGY Procedures for safe and hygienic use of knife/saw PERFORMANCE CRITERIA REQUIRED REQUIRED Italicized are ELEMENT KNOWLEDGE SKILLS elaborated in the Range of Variables Eviscerate Bung is ringed and ENGLISH/ Opening carcass carcass tied in accordance with COMMUNICATION Removing workplace Work instructions organs/offals requirements ENVIRONMENTAL If male, is ISSUES AND OTHER removed in CONCERNS accordance with Occupational workplace Safety and Health requirements Standards (OSHS) Midline cutting of the Hygienic standard abdomen is performed practices according to Hand washing workplace techniques requirements Non-conformance Organs to be procedure for removed are identified diseased organs Digestive and Safe and hygienic pluck are removed use of without contaminating SCIENCE the carcass in Anatomy of accordance with work Evisceration of instructions and OSHS swine Organs are Types and sources presented for of contamination inspection according
Cut chest bone Cutting knives are cleaned and sanitized according to workplace requirements Chest bone is cut using appropriate tools and equipment in accordance with standard procedures and workplace requirements Safety measures in cutting chest and pelvic bones are observed and complied Carcass is thoroughly cleaned before evisceration begins Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Workplace requirements ENVIRONMENTAL ISSUES AND OTHER CONCERNS Occupational Safety and Health Standards (OSHS) Hygienic standard practices Hand washing techniques Safe and hygienic use of knife/saw SCIENCE Animal anatomy Cutting chest and pelvic bones TECHNOLOGY Procedures for safe and hygienic use of knife/saw Identifying and locating anatomical of swine Using brisket cutters or cutting knives ELEMENT PERFORMANCE CRITERIA Italicized are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Eviscerate carcass Bung is ringed and tied in accordance with workplace requirements If male, is removed in accordance with workplace requirements Midline cutting of the abdomen is performed according to workplace requirements Organs to be removed are identified Digestive and pluck are removed without contaminating the carcass in accordance with work instructions and OSHS Organs are presented for inspection according ENGLISH/ COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS Occupational Safety and Health Standards (OSHS) Hygienic standard practices Hand washing techniques Non-conformance procedure for diseased organs Safe and hygienic use of SCIENCE Anatomy of Evisceration of swine Types and sources of contamination Opening carcass Removing organs/offals
Slaughtering%20Operations%20(Swine)%20NC%20II.docx