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Senior High School Specialized Subject: Slaughtering House Operations

Slaughtering House Operations is one of the specialized subjects under the technical-vocational livelihood (TVL) career track. Some examples of the things that you will learn from taking this subject include:


  • Personal Entrepreneurial Competencies (PECS)
    • Assessment of personal competencies and skills
  • Environment and Market
    • Key concepts of market
    • Players in the market
    • Products and services available in the market
    • Consumer analysis
  • Stunning and Bleeding the Animal
  • Dehairing, Hoof Removal, Singeing, Scraping, and Cutting the Body
  • Hooking the Animal to the Gambrel
  • Eviscerating the Animal
  • Cradle Processes
  • Splitting the Carcass
  • Washing, Trimming, and Weighing the Carcass
  • Grade, Labeling, and Stamping Carcass
  • Slaughtering Animals Following Dhabiha Halal Procedure

While studying, you will also be asked to demonstrate what you have learned by participating in class activities that may include the following:

  • Recognizing Personal Entrepreneurial Competencies and Skills (PECS) needed in slaughtering operations
  • Generating a business idea that relates to a career choice in slaughtering operations
  • Restraining animal humanely and safely in accordance with the Animal Welfare Act
  • Stunning animal in accordance with the Animal Welfare Act
  • Stunning animal in accordance with workplace and OHS requirements
  • Removing hair according to workplace /OHS requirements
  • Making incisions on the rear surface of hind feet as per workplace requirements
  • Observing safety measures in gambrelling pigs
  • Removing internal organs and tissues
  • Presenting organs for inspection according to regulatory requirements
  • Identifying sources of contamination and cross-contamination
  • Removing sex organ
  • Sterilizing and checking equipment according to workplace and OH&S
  • Splitting carcass according to OH&S requirements
  • Washing carcass according to workplace and OH&S requirements
  • Removing hematoma, abscess, and parts contaminated with dirt and filth, etc.
  • Weighing carcasses according to workplace requirements
  • Recording and verifying weights according to workplace requirements
  • Attaching labels to carcass according to workplace and regulatory requirements
  • Branding carcasses with workplace grade brands in accordance with workplace requirements
  • Checking animals based on antemortem inspection procedures
  • Citing recitations by an Imam to acknowledge God’s right over all things and seek permission to perform the act of slaughtering
  • Cutting animal’s large arteries in the neck along with the esophagus and trachea with one swipe of a non-serrated blade
  • Bleeding animal in a fast and complete process to avoid undue suffering
  • Not handling /touching animal until it has died (during the blood draining process
  • Not harvesting blood as per Dhabiha Halal procedures

These examples only cover the scope of the specialized subjects under the technical-vocational livelihood career track. For the scope of the core and contextualized subjects under the senior high school curriculum, please refer to their respective lists.

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