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.