Carry out religious slaughter

This standard covers the skills and knowledge needed for you to carry out religious slaughter. Religious slaughter is about slaughtering animals to the requirements of religious standards.
 
This standard is about knowing how to and being able to carry out religious slaughter. It is for you if you work in this area and carry out slaughter operations. You must follow closely defined procedures such as Zibah and Shechita. These procedures and standards are intended to ensure humane slaughter, hygiene and food safety. They also aim to contribute to animal welfare in this most sensitive part of the industry process. Specific licences are required to work in this area.
 
You must also know how to address problems and adhere to regulatory standards and standard operating procedures and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
 
People who work in manual slaughter have specialist skills so that different objectives of the area are met. This standard is for you if you work in religious slaughter area of a meat facility. Slaughter is through non-automated methods.

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1. make sure all equipment needed for slaughter is available at the point of slaughter
2. check that all equipment needed for slaughter is working and safe to operate before starting to slaughter
3. check that animals are available for slaughter and have not come in to contact with animals who are not due to be religiously slaughtered
4. check that the landing area is clean and free from obstacles
5. check that the line is staffed and ready to receive slaughtered animals
6. follow procedures according to your religion
7. check the animal is placed in a suitable and safe position that meets the religious and animal welfare codes of practise
8. check that the animal’s chest is facing the correct way for slaughter and follow other pre slaughter procedures for your religion
9. position the slaughtering tools in the correct position
10. operate the slaughter tools in the correct and safe manner, making the correct incision
11. check to make sure effective slaughter has taken place and ensure nothing further is done if a time delay is required by civil or religious regulation
12. confirm appropriate action is taken in the case of ineffective slaughter according to organisational and regulatory requirements
13. make sure that the animal is removed from the slaughter area in the manner that minimises carcass damage
14. check that the animal is shackled for lifting to the bleeding or dressing rail after the required time and according to organisational and legal requirements
15. check that the necessary reporting has taken place
16. check that the tools have been checked and cleaned ready for the next animal

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1. why it is important to position an animal for slaughter according to organisational requirements
2. why it is important to position the slaughter implement in the prescribed position to ensure the correct depth of cut and effective slaughtering
3. the positions of implements to achieve effective slaughter
4. why it is important to check back up systems are in place
5. how to operate the slaughter implements according to organisational requirements and procedures
6. the pre-slaughter checks to be carried out
7. how to lift slaughtered animals to the bleeding or dressing rail
8. why it is important for animals to be kept calm
9. the physiological aspects of slaughter
10. the legal and religious regulations concerning the sign of effective and ineffective slaughter
11. the methods of slaughter allowed by law and by religious regulation
12. the legal and statutory requirements for the slaughter of animals
13. the controls that relate to slaughter
14. the limits of your own authority and competence and why it is important to work within those limits
15. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

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1

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2028

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Current

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Original

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Improve

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IMPMP114

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Engineering and Manufacturing Technologies, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives

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8111

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Manufacturing technologies, food preparation trades, process, plant and machine operatives, process operatives

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