Carry out slaughtering for kosher meat
Overview
This standard is about the skills and knowledge needed to carry out religious slaughter for Kosher meat. If you work in this area and carry out Shechita you must follow closely defined procedures. It is also about understanding Halachot (rules) of Shechita and the types of animals that can be used and the Shechita procedures. This standard is for you if your job requires a broad knowledge and understanding of the Jewish humane method of religious slaughtering of animals. For this you have to be a male of Jewish faith and require a licence, from the local authority and the Rabbinical Commission for the licensing of Shochetim (England/Wales) or the Chief Rabbi (Scotland). You will have qualified from Talmudical college and graduated in Yoreh Deah as a minimum for training as a Shochet. This standard is for you if you work in religious slaughter area of a meat facility.
Performance criteria
You must be able to:
Check equipment and facilities for religious slaughter
make sure all equipment needed for slaughter is available at the
point of slaughter
check that all equipment needed for slaughter is working and safe
to operate before starting to slaughter
check that animals are available for slaughter and have not come
in to contact with animals who are not due to be religiously
slaughtered
check that the landing area is clean and free from obstacles
check that the line is staffed and ready to receive slaughtered
animals
solve any problems with tools or staffing in the slaughter area
follow procedures according to your religion
Carry out religious slaughter
check the animal is placed in a suitable and safe position that
meets the religious and animal welfare codes of practise
check that the animal's chest is facing the correct way for
slaughter and follow other pre slaughter procedures for your
religion
arrange the slaughtering tools in the correct position
operate the slaughter tools in the correct and safe manner,
making the correct incision
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
confirm appropriate action is taken in the case of ineffective
slaughter in accordance with organisational requirements
make sure that the animal is removed from the slaughter area in
the manner that minimises carcass damage
check that the animal is correctly shackled for lifting to the
bleeding or dressing rail after the required time
check that the necessary reporting has taken place
check that the tools have been checked and cleaned ready for the
next animal
Knowledge and Understanding
You need to know and understand:
that you are operating according to the Halachic rules of Shechita
the rules for the restraining of animals/birds pre slaughter
the rules relating to the Chalaf and positions of the incision
the rules for slaughter of an animal or bird
the rules for the restraining of animals/birds post slaughter
the rules on Chalaf hygiene and the importance of re checking it
between animals
- how to inspect each animal to confirm that slaughter was correctly
carried out and can be considered Kosher
the rules on bleeding and examination
the importance of animal welfare at all stages of the process
the rules on porging and salting the meat and water temperatures
how to complete the required certification and documentation