accordance with ENVIRONMENTAL Operating weighing ISSUES AND workplace and OSHS requirements CONCERNS Types and sources of Occupational potential Safety and Health contamination and Standards (OSHS) cross-contamination Safe and hygienic are identified use of knife Carcass are trimmed Hygienic standard following standard practices procedures and Hand washing OSHS techniques Carcass are weighed Waste water and recorded management according to SCIENCE workplace and sources of requirements contamination and Personal Protective Equipment (PPE) is used according to Carcass washing work instructions procedures Personal sanitation TECHNOLOGY and hygiene is Weighing scale observed PERFORMANCE CRITERIA REQUIRED REQUIRED ELEMENT Italicized terms are KNOWLEDGE SKILLS elaborated in the Range of Variables Label/Mark Markings are made or ENGLISH/ Meat handling carcass labels are attached to COMMUNICATION carcass according to Work instructions workplace and ENVIRONMENTAL regulatory ISSUES AND OTHER requirements CONCERNS Personal Protective OSH hazards and Equipment (PPE) is controls used according to Contamination/ food work instructions safety Personal sanitation Hygienic standard and hygiene is practices observed Hand washing techniques SCIENCE Handling procedures and Tools and equipment ENGLISH/ Cleaning, sanitizing sanitize tools, are cleaned and COMMUNICATION and maintenance of equipment and sanitized according to Work instructions work tools, facilities manual of instructions ENVIRONMENTAL equipment and Work area is cleaned, ISSUES AND OTHER facilities sanitized and CONCERNS maintained according OSHS requirements to workplace 5 S requirements
accordance with workplace and OSHS requirements Types and sources of potential contamination and cross-contamination are identified Carcass are trimmed following standard procedures and OSHS Carcass are weighed and recorded according to workplace requirements Personal Protective Equipment (PPE) is used according to work instructions Personal sanitation and hygiene is observed ENVIRONMENTAL ISSUES AND CONCERNS Occupational Safety and Health Standards (OSHS) Safe and hygienic use of knife Hygienic standard practices Hand washing techniques Waste water management SCIENCE and sources of contamination and Carcass washing procedures TECHNOLOGY Weighing scale Operating weighing ELEMENT PERFORMANCE CRITERIA Italicized terms are elaborated in the Range of Variables REQUIRED KNOWLEDGE REQUIRED SKILLS Label/Mark carcass Markings are made or labels are attached to carcass according to workplace and regulatory requirements Personal Protective Equipment (PPE) is used according to work instructions Personal sanitation and hygiene is observed ENGLISH/ COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSH hazards and controls Contamination/ food safety Hygienic standard practices Hand washing techniques SCIENCE Handling procedures Meat handling and sanitize tools, equipment and facilities Tools and equipment are cleaned and sanitized according to manual of instructions Work area is cleaned, sanitized and maintained according to workplace requirements ENGLISH/ COMMUNICATION Work instructions ENVIRONMENTAL ISSUES AND OTHER CONCERNS OSHS requirements 5 S Cleaning, sanitizing and maintenance of work tools, equipment and facilities
Slaughtering%20Operations%20(Swine)%20NC%20II.docx