Carry out slaughtering for halal meat
Overview
This standard is about the skills and knowledge needed to carry out slaughter and bleeding operations for Halal meat. This job must be done by experienced people with provisional or full licences. This standard is about understanding the principles of religious slaughter for Halal meat. If you work in this area and carry out killing operations you must follow closely defined regulations and procedures. It is also about understanding the basic rules of slaughtering animals and the types of animals that can be used and the slaughtering process. The job is tightly controlled by laws that define humane methods of bleeding. The task is important to the industry because the way it is carried out affects the condition of the meat and whether it is suitable for human consumption and complies with Halal slaughter rules. If you do this work you need specialist skills so that the meat produced meets quality specifications. This standard is for you if your job requires a broad knowledge and understanding of Zibah (religious slaughtering of animals for halal), for this you require a licence and have to be a male of Muslim faith.
Performance criteria
You must be able to:
Carry out religious slaughter
follow procedures according to your religion
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
position 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
Prepare to carry out bleeding
assemble the correct tools and equipment and make sure they
are suitable to carry out bleeding effectively
move to the right place at the bleeding point to carry out bleeding
effectively
check that tools and equipment meet food safety requirements
and follow procedures to deal with any problems
check facilities for holding animals or birds planned for bleeding
and follow procedures to deal with any problems
check facilities for the feed of animals or birds to the bleeding
point and follow procedures to deal with any problems
Bleed animals or birds
check that animals or birds are insensible to pain before bleeding
and deal with any that might still feel pain
move the animal or bird into the correct position for bleeding
check the correct temperature for bleeding
use the correct tools and methods for bleeding safely and
effectively
sever blood vessels to make sure that blood is released from the
carcass rapidly in accordance with procedures
maintain food safety during bleeding in accordance with
procedures and legal requirements
check that all flowing blood has been removed from the carcass
before moving on to the next stage of processing
Knowledge and Understanding
You need to know and understand:
the importance of animal welfare at all stages of the process
- how a slaughterhouse complies with 'the current welfare of
animals (slaughter or killing) regulations
- the arrangements for having Muslim slaughterman/men present at
the slaughtering stations to do the rendition of shahadah or
tasmiyah to the speed of the line
the rules for the restraining of animals/birds pre slaughter
the rules on knife size and depth of the cut
the rules for slaughter of an animal or bird
the rules for the restraining of animals/birds post slaughter
the rules on knife hygiene and the importance of re checking it
between animals
- that you are operating according to Islamic traditions (faith
requirements)
how to complete the required documentation
why animals are bled before human consumption
the principles of bleeding animals and birds
the blood vessels involved in the bleeding of animals or birds
the problems resulting from improper cutting of animals or birds
the ways of ensuring animals are insensible to pain before
bleeding and why that is important
the methods of cutting animals or birds to maximise bleeding
the methods of bleeding for Halal slaughter
how to maintain tools and equipment for bleeding and cutting to
ensure they are effective, safe and meet the required food safety
standards
why hygiene is important in bleeding
the legislation relating to bleeding
the controls involved in bleeding and cutting