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:
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 practice and regulations
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 according to organisational and religious requirements, making the correct incision
check to make sure slaughter has taken place according to organisational and religious requirements 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 and regulatory requirements
make sure that the animal is removed from the slaughter area in the manner that minimises carcass damage
check that the animal is shackled for lifting to the bleeding or dressing rail after the required time according to organisational and regulatory requirements
check that the necessary reporting has taken place
check that the tools have been checked and cleaned ready for the next animal
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 according to organisational requirements
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
check that animals or birds are insensible to pain before bleeding and deal with any that might still feel pain according to organisational and regulatory requirements
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 according to organisational procedures
maintain food safety during bleeding according to organisational procedures and legal requirements
check that all flowing blood has been removed from the carcass before moving on to the next stage of processing
work within the limits of your responsibility, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
the importance of animal welfare at all stages of the process
how and why 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 meet food safety and organisational standards and requirements
why hygiene is important in bleeding
the legal and regulatory requirements relating to bleeding
the controls involved in bleeding and cutting
why it is important to work within the limits of your responsibility and report problems to the relevant people
IMPMP118 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:
Knowledge and understanding
You need to know and understand
Keywords: Food; manufacturing; Meat; poultry; bleeding; Halal; humane; Zibah