ID’ NEW ORLEANS TRAINING CENTER PHILS., INC. G/F Rublou Business Center Ortigas Avenue Ext., Cainta, Rizal 986-0954 Qualification: SLAUGHTERING OPERATIONS NC Il TECHNICAL EDUCATION AND SKILLSEVELOPMENT AUTHORITY#¥ a2Y East Service Road, South Superhighway Tagulg, Metro Manila =a} gil altCOMMUNICATION SKILLS COMMUNICATION is the sharing of thoughts, information and opinion with others. It involves a SENDER and a RECEIVER as well as a MESSAGE. USTENING is an important part of communication. When the receiver is busy thinking how to reply to the sender, the meaning of what being send is lost. BASIC COMPONENTS OF COMMUI \TION SENDER -person who begins the communication 2. RECEIVER -person to whom the message Is sent 3. MESSAGE -actual expression of the thought, information or opinion 4. FEEDBACK ~teturn of information to the receiver to the sender; used to tell whether or not the communication is successful. Example: SENDER employee Receiver employee MESSAGE “Bye-bye, I'll be back tomorrow at the same time Please sign my time card", MEANING The employee is finished working for the day and will return tomorrow at the agreed upon time TYPES OF COMMUNICATION 1. VERBAL COMMUNICATION is using speech to give a message. Words used may be spoken or written. Communication between you and the persofiShould be kept at a professional level. a. Voice, Volume and Tone ~aghLouditaleds.often sound harsh and can cause anger in the listener. ~The listener may then reply harshly, causing an argument. nvTone is the expressive quality of the voice that gives meaning. When speaking, toe is vital part of communication. Speak clearly to be understood and pleasantly to avoid upsetting the person you are talking to. Be sure not to talk too fast. b. Pitch Speaking voices vary in pitch. This quality may be high or low. Some voices are unpleasant to listen to. They may be hoarse and harsh sounding, ratting to the ear. The middle range of voice is more pleasing than very high or very low. c. Regional accents and speech patterns Try to pick up the tone, pitch, speed and speech patterns that the most pleasant to listen to. d. Content of Speech ‘Avoid crude and vulgar language while on job. Your personal life should remain separate from your working life. Limit your communication to shared experience in the work situation. Personal problems should not interfere with your job. Keep converéation centered on pleasant and happy topics 2. NON-VERBAL COMMUNICATION is communication without the use of words; may be positive or negative Body Language Appearance Facial Expressions Eye contact Gestures Hand Movements Body movements Symbolic Language is neither verbal, written nor non-verbal (Siren and Road Signs) TECHNIQUES FOR EFFECTIVE COMMUNICATION LISTENING means being attentive to the person’s verbal and non-verbal communication. PARAPHRASING is restating the person’s message into your own words. DIRECT QUESTIONS focus on specific inforrnation. There is something you need to know and you ask the person to give moté"ifortiationOPEN-ENDED QUESTIONS lead or invite the person to share thoughts, feelings or ideas. The person Is able to choose what to talk about. 5. CLARIFYING gives you the chance to make sure you understand the message; you can ask the person to repeat the message, say you do not understand or restate the message 6. FOCUSING is dealing with a specific topic. It may be useful when a person rambles and wanders thought. 7. SILENCE is very powerful way to communicate, At other times, silence allows you or the person time to think, organize thoughts, or choose words. Silence is very useful when difficult decisions must make. Though silence is very useful, sometimes pauses or long period of silence are uncomfortable. Do not think that you need to talk when the person is silent. Silence maybe what is needed EFFECTIVE LISTENING SKILLS: Be quiet-pay attention to what the other person is saying * Focus on the speaker-stop all other activities e Do not interrupt the speaker © Observe body language and facial expression e Listen to the tone of the sender's voice © Listen with an open minded-avoid selective hearing e Get feedback, give feedback © If you do not understand, do not let the person to continue; say “would you please tell me again?’ “| am sorry but | do not understand what you just said.” * Donot finish the sentences that the speaker begins * Keep confidences-keep private matters private unless information shared is essential for client care, health and well-being coset xeTIPS FOR TACTFUL CONVERSATION Think before you speak Apologize quickly when you blunder Converse; do not compete Time your comments Focus on behavior Uncover hidden feelings SENDER (MESSAGE) RECEIVER Listen for feedback BODY LANGUAGE CRITERIA NON-ASSERTIVE ASSERTIVE AGGRESSIVE semaine, | Ease ene: Ret Slumped; Chin down; ‘ u Shoulders back; Shoulders forward; bow onl; Jerky shifts or POSTURE oa aa Comfortable; Head a . Sitting legs entwined; 7 7 plantec in place; pat straight or Slightly . Shifting often 7 he Sitting heels on tilted; Sitting legs desk together Twisting motion; ' : shoukief shri Casual hand Jabbing or chapping Frequent head movements; relaxed with hands; Hands GESTURES . hands; Hands open, clenched; Pointing nodding or no motion : . palms out; Occasional | sweeping arms; at all; Fluttering head noddin Sharp quick nods hands = pal Lifted eyebrows; Relaxed; Thoughtful; ante Pleading; Nervous “Caring; Concerned nn ing 8 are; oo smile; Chewing lower | look; Genuine smile; Tight lips; Firm EXPRESSION | Tn) Owing : ii | mouth; Extreme lip; Blushing guilty Relaxed mouth; Slight flush; Shows anger look flush of color , with scowl eyes Quite; Soft, higher . Harsh, steely and , Firm, pleasant; eee pitch; Nervous | loud; “biting” . Smooth, even-flowing; . laughter; Questions words; Sarcastic VOICE en Voice tone even; . with voice rising; Laughs only with laughter; UHS,AHS and humor “Y’statements-like hesitations um ordersBARRIERS/BLOCKS TO COMMUNICATION occurs when somethin, between one and more of the four parts of communication, TI examples of blocks to communication: 1. BIAS and PREJUDICE a. Bias is an inclination to present or hold a partial perspective at the expense of (possibly equally valid) alternatives 1g acts as a wall he following are b. Prejudice is the Preconceived, usually unfavorable, judgments toward people or a person because of gender, social class, age, disability, religion, sexuality, race/ethnicity, language, nationality or other personal characteristics 2. LANGUGE,CULTURE AND ETHNIC DIVERSITY 3. SEXUAL HARASSMENT 4. ILLNESS,PAIN AND MEDICATIONS 5. DISABILITIES ELEMENTS OF SPEAKING ELEMENTS OF LISTENING Body Language Attentiveness to Speaker Voice quality Eye contact. Intention/purpose Intention to be fully awake and aware Manner Paying Attention Dress and clothing Feedback Speaking from the heart Body Language Setting, Time, Place and Timing Listening to yourself Clarity Attitude and confidenceBeen anewns Take a bath. Wear clean clothes after bathing. Brush your teeth. Always keep nails, hair, and moustache clean or trim Wear your complete uniform before entering the abattoir Do not wear any accessories nor jewelry when entering the facility Wear your hairnet or hardhat properly Wash and sanitize your hands before and after eating Avoid holding things if not necessary . Always keep your surroundings clean before and after work 1. 2, 3. 4, 5. 6. 7. 8, 9. 10. F -tiiesntecmuctsn ne Trimmed Hair Face Clean-shaven Nails Clean, Trimmed, and no Nail Polish Clean Hair Net and Face Mask Clean Sleeved-shirt Clean Jogging Pants Clean Apron Clean and Sanitized Rubber Boots No jewelry No Skin Diseases, Boils, or CutsTOOLS AND EQUIPMENT IN SLAUGHTERING OPERATIONS A. BUTCHERS Made of rubber or plastic; protects from 1. Boots ; slippage 2. Apron Made of plastic; prevents contamination of the carcass 3. Haimet Made of nylon mesh; prevents contamination of the carcass fone a ara Instruments with a sharp edged blade and a ZANp handle from cutting and piercing 5. Sharpening Steel or Arod of steel, ceramic or diamond coated steel fez Honing Rod used to hone or sharpen blade edges 6. Sharpening Stone Used to grind and hone the edges of steel tools and implements A sheath for safely storing a knife or other 7. Scabbard or Pouch sharp tool or instrument; can be made of many different materials Made of Nylon or plastic; holds the scabbard at 8. Belt A the waist Used when entering a slaughterhouse, 9. Uniform specifications are determined by the establishment B._ Kill floor 1. Stunning equipment Renders the animals unconscious and immobile prior to sticking or bleeding a. Percussion Captive bolt; produces a physical shock to the brain b. Electrical Uses electrodes; induces electroplectic shock or epileptic state in the brain c, Carbon dioxide gas stunning uses various concentrations of CO2 in air; applicable only at large industrial plants, as the sophisticated technical equipment is relatively costly to install 2. Bleeding trough Collects blood efficiently from newly-stuck animals3, Spreaders Keeps hind limbs apart Meat Hook Rollers Facilitates movement of carcass within the kill floor Viscera Inspection Table Used to examine internal organs Offal Tree nN [o|e) 8. Weighing Scale Used to keep meat and offal away from blood Containers wherein water is electrically heated ° ing Vat Scalding Vat @o-@O | 254 maintained ata specific temperature A measuring instrument for determining the weight or mass of an object 9. Cleaver (knife) 10. Stunning Box Used mostly for hacking through bones as a kitchen knife or butcher knife; made from softer but thicker blade which allows higher resilience Used to restrain the animal, faciliteting stunning 11. Cleaning Hose For washing the carcass Definition of Terms Cleaning matter The removal of soil, residue, dirt, grease, or other objectionable Contamination | The occurrence of objectionable matter in meat or meat products the reduction, Disinfection methods) (without adversely affecting the food by means of hygienically satisfactory chemical agents and/or physical of the number of microorganisms to a level that will not lead to a harmful contamination of food Establishment any buildings or area(s) in which food is handled after harvesting the surrounding under the control of the same managementany operation in the growing harvesting Food handling | i.e. preparation, Processing, Packaging, storage, transport, Iefcooe and sale of food all measures necessary to ensure the safety, soundness and Food Hygiene | wholesomeness of food at all stages from its growth, production or manufacture until its final consumption Pests any animal capable of directly or indirectly contaminating food GOOD MANUFACTURING PRACTICES AND SANITATION STANDARD OPERATING eA TICES AND SANITATION STANDARD OPERATING PROCEDURES 1. Plant Building and Design . Location ©. The plant is located a kilometer away from the market, roads are cemented, surrounded with fencing. Entrances for employees, live animals and exits for carcasses are Separate. © Free from flooding and stagnant water. o It has parking area for workers and visitors, floors are cemented for easy cleaning and non-slippery. © Drainage from the plant proceeds is filtered to septic tanks. All drainage has a screen and p-traps to avoid entry of pests. © Aregular monitoring report on the condition of plant grounds is conducted by LCU and NMIS inspectors. . Plant Layout © Designed to prevent cross contamination. © Straight line process flow. © Entrails clearing area are separated from the kill floor. © Office space for administrative, NMIS, LGU, meat inspectors is provided within the premises. © Lounge area for employees while not in Operation and designated areas for smoking and eating and drinking area to avoid loitering. se °Wheel bath and footbath are provided in the entrance of the meat establishment to disinfect wheeled transportation and boots. o Lairage intended for animals scheduled for slaughtering, and holding pen for emergency and fractured animals. Floors o Easily cleaned; free of cracks and indentation o Non slippery; junctions between walls and floors are rounded. o Slope towards drains. Drains o Strategically located. o Cove ends; with proper screens and drains guards. o- Atleast 6 inches wide and 6 inches deep. Walls and Ceiling ° ° ° Resistant to water and corrosions Free of cracks and crevices. Openings are provided with screens and plastic curtains (pest/bird proof). Smooth and painted with lightly-colored paint, provision for putting up tiles on the walls for easy cleaning. Lightning ° All rooms & slaughtering lines are covered and provided with adequate lighting. fi Water Supply ° ° Adequate — overhead water tanks Clean — a water sample for laboratory, collected, submitted to NMIS and Metro Water District for water portability Garbage Disposal © Waste & litter is collected daily by the city government. 11ation of waste “nabubulok” at “di-nabubulok”, Garbage separ it for cover and cleanliness, i ays inspected bins are vet guid and solid waste (apdo, excess fats etc.) Soe nation Receptacle with cover is place in respective area aaa disposal and disinfection. oom Fi ioe cleaning materials and equipments are kept like ° brooms, dust pan, power sprayer, pails, scotch Ps detergents, and disinfectant. Equipments & Tools a 2 _ scatng vat is important to prevent food contamination during dehairing and to lower the cost of cleaning. Hooks, gambrels, are also clean and disinfected with chlorinated or hot water. (Please refer to Chlorine concentration). Provided with stunning box and shower for animals to lessen the stress factors due to a new environment or transport and removal of some dirt. Blood trough, blood are collected in clean plastic container & plastic bag. Tool dip & hand dip provided in the stunning, bleeding, evisceration areas to disinfect and wash hands, knives, steel, cleaver to eliminate contamination during slaughtering. 2. — Sanitary Facilities for Food Handlers Footbath is provided upon entry to the plant, with the rate of 2.26 tsp chlorine per 40 liters of water, Tool dip with 100ppm chlorinated Water at the rate of 1.13 tsp Per 40 liters of water to disinfect tools of butcher Upon entry. Hand wash tab wiHand dip, tool dip located upon entry and to differant areas like stunning, bleeding, evisceration to eliminate contamination. Water hose are used for washing carcass. Condemnation Receptacle with cover for condemned offals, and excess fats. Garbage bins with cover for separation of trash “biodegradable”, “non-biodegradable”. Drainages and canals are covered and regular cleaned. Butcher's lockers are provided and inspected for cleanliness and hygiene. 3. Personnel Hygiene and Practices Food can be contaminated very easily whenever handled. Therefore it is very essential that butchers, staff maintain good standards of personal hygiene at all times to ensure that food does not get contaminated with harmful germs, dirt or foreign bodies. Staff and butchers should wash and dry hands regularly when handling food, in particular: Before starting to work Before handling ready-to-eat food After going to toilet 2 After touching raw food, especially raw meat or poultry After a break and returning to work After handling condemned Personnel working inside the slaughterhouse: Wear clean clothes and an apron or protective garment Do not touch hair (hairnet), face, or other parts of the body Cover cuts or sores with clean waterproof dressings Wash hands after blowing their nose No smoking, eating and drinking in the work place No spitting, coughing and sneezing Nails, mustache, hair short, neat and clean Boots clean before and after operation No wearing any kind of jewelry If sick, butchers and staff are advised to go home for proper rest.Washing Hands Effectively To wash hands thoroughly, use warm water and a liquid Soap, Work up a good lather and make sure you wash your wrists, hands, §; thumbs, fingernails, and between the fingers. Rinse the soap off your hands and dry those thoroughly using disposabye towels ora hot-air dryer (not on your apron). Ngers, CLOTHING REQUIREMENTS: « Hairnet e = Apron * Red t-shirts (kill floor) © White shirt (offal) * White boots e Jogging pants «Hard hat ey Area: iP Safety of Water and Ice Supply — to ensure adequate supply of potable water and ice at all times for use in Processing, cleaning and for plant Personnel. Use of water from a treated municipal water supply source or from an uncontaminated deep well. Through chlorination to maintain its effectivity and it’s should be recorded and corrective action should be done if ice is to be used; the plant will supplied on a reputable supplier. Cleanliness and Condition of Meat Contact Surfaces — to ensure that all meat- contact surfaces of plant e ‘quipment and utensils are smooth, non corrosive, non-absorbent, non-toxic, 0 free from pitting, cracks or crevices, and can withstand repeated cleaning and sanitation,smoke or split inside the plant. Always wash hands before and after work, handling raw materials and after using the comfort room. Maintenance of Workers Sanitary Facilities such_as Hand washing, Hand ‘ sanitizing, Locker Room and Toilets - to ensure that conditions of the sanitary facilities provided for workers, do not pose risk of contamination to workers hands and working gears. Liquid soap and sanitizing dips are provided at the handwashing stations located at the toilets, lockers rooms, main entrance, and at the strategic places the processing areas, hand-dryer in good conditions. The responsible personnel will check if the concentration of chlorine in hand dips is maintained at 30ppm and footbaths at a minimum of 100ppm. The results of inspection will be recorded in the Daily Sanitation Inspection Checklist. Protection of Meat, Meat Packaging Materials, and Meat Contact Surfaces from Adulteration with Contaminants- to ensure that the product, meat- contact surfaces and packaging materials are protected from adulteration with chemicals such as lubricants, fuel, pesticides, cleaning and sanitizing compounds, physical contamination such as metal fragments and biological contaminants such as molds. Personnel will ensure that plants premises and equipments such as floor, walls, ceiling, drainage canals, windows, non-meat contact surfaces of equipment, lights and other fixtures inside the production area and equipments washing area are in good repair and clean at all times. No condensates or drip from the fixtures, pipes, ceiling do not fall directly to meat, meat contact surfaces and meat packaging materials. Labeling, Storage and Use _of Toxic Compounds - to ensure that toxic compounds used in the plant are necessary and properly handled and stored to prevent contaminating the product. To use safe cleaning and sanitizing compounds for cleaning and sanitizing of plant premises and equipments, to store only toxic materials, which are necessary for cleaning and sanitizing purposes, laboratory testing and maintenance and operation of plant equipments, usage of food grade lubricants are well controlled. Control of employee Health Conditions — to ensure that all workers handling the product are free from any communicable disease that may contaminate the product. Prior to hiring the company will require all workers to submit results of medical examination such as X-ray, stool and analysis, should 15it i . Records will b annual medical examination. e kept on 4 oie the hands, arms and face will be removed from the line, file, Cats, Exclusion of pests - to ensure that insects, rodents and other pest animals have no access to the processing plant. S andKnow your knife Knives are a commonly used tool that we often take for granted. We expect them to perform and cut with ease, but we rarely pay any more attention to our knives than that. To understand your knife, it is important to learn about its construction and be able to identify the various knifes parts. First, it is easy to divide the knife into two main parts, the handle and the blade. However, each of those two parts can also be subdivided into its own parts. With the help of the photo at right and the description below, you will have a better understanding of what components that makes up a knife. POINT — The point is the part of theknife where the aa and ae come together. The point is often used for piercing. TIP — The tip is the forward part of the knife and includes the knife point. The tip is used detailed for delicate cutting. | EDGE — The edge is the cutting part of the blade. It Tang extends from the point to the heel of the knife. HEEL — The heel is the rear part of the edge, opposite the point. SPINE — The spine is the top of the knife blade, Bolster opposite the knife edge. BOLSTER — The bolster is the band that joins the | blade of the knife to its handle. The bolster provides balance for the knife and helps to protect the hand from getting in the way of the knife edge. TANG - The tang is the part of the blade that extends into the handle of the knife. It is the part ‘gage that attaches the blade to the handle. i SCALES — The scales are the part of the knife that creates the handle, Scales are often made of synthetic materials or woods two scales are typically attached to the tang with rivets. 1 Tip i RIVETS - The rivets ere metal pins used to join the | scales to the tang to form the handle. | BUTT - The butt is the end of the handle of the knife. Butt Rivets: Scales 17WHAT IS SHARP? To understand sharpness you must first understand the definition of a edge. An edge is the line of intersection of two surfaces, A highly sharpened ae one where the two surfaces are highly polished to form a very fine edge, Sharpening is the means to that very fine edge. There are countless ways of testing knives and tools for sharpness, We believe the easiest way to test sharpness is to use the tool or knife. If it does not cut fast and cleanly, it needs sharpening. On a kitchen knife, the knife should be able to cut vegetables with almost no downward pressure. Ona woodworking tool, the tool should cut wood fibers cleanly without leaving marks or crushing the wood fibers. On a fillet or skinning knife, it should be able to cut very quickly without having to saw through the meat. f you really want to get down to fine-turned levels of sharpness there are a few more tests you can use. My personal favorite is to take a piece of paper and hold it vertically. If you try to cut it with a dull knife, the Paper will crumple beneath the knife. A sharp knife will cut it cleanly when use a slicing motion to cut through the paper. A razon sharp knife can cut the Paper cleanly by just pressing down on the edge of paper without any slicing at all. Another factor effecting edge sharpness is the angle it is sharpened. The lower the angle, the sharper the blade becomes. However, the lower the angle, the weaker the edge becomes, Very low angle blades like a razor blade or fillet knife will ultimately have a sharper edge than high angle tools such as an axe.1, Aswe learned above always, cut away from your body, never towards it. 2. Never run with an opened knife. 3. Keep your knife folded or in the sheath or pouch when not using it. 4. Do not throw a knife to anyone. Always hand it to them handle first. 5. Never point a knife at anyone, 6. Always keep your knife clean and oiled for safer operation. 7. Keep your knife sharpened. Sharp knives cut better, so they are safer. 8. Always use a Sharpening Stone to sharpen knife never an electric grinder. 9. Never use you knife blade to pry something open. 10. If your knife gets broken, have it repaired by manufacturer or get a new one. 11. If your open knife slips from your hand, never try to catch it, let it fall. 12. If you do cut yourself, get medical help or first aid right away. 13. Respect your knife, it is not a toy it is a sharp tool. 14. Follow these rules and you will get more enjoyment & use from your knife. How to Use a Sharpening Steel 4. Remember that a sharpening or honing steel will not sharpen a dull knife. Steels are maintenance tools used to help keep an already sharp blade from degrading. If your knives are dull, pitted, or you see visible nicks on the cutting edge, bring your blade to a professional for resharpening. 2. Hold your steel firmly in your hand, or hold it against a counter top. For safety reasons, the preferred method is to place the tip of the steel ona cutting board while you hold the steel vertically. 3. Place the bottom (heel) of the knife edge against the steel as if you were going to cut into it. Position the knife (ideally), at a 22 degree angle. This angle is considered standard, although you can adjust this slightly toa lower angle for a sharper edge, ora higher angle for a more durable one. 4. Run the knife down the steel smoothly, as if you were whittling a stick. Pull the knife down and towards yourself, ending with the tip of the knife at the bottom of the steel. Maintain the same angle as you go, and pull your hand 19w away from the steel gradualh 7 gi 'y, $0 as to evenly hone from the blade base to Flip the knife and repeat the } Process, honing the other si Repeat 3-6 times per side. Check for sharpness and aa nec ‘essary. The quality, hardness and i ality, pre-existing condit il the ultimate number of strokes required. oo Cetermine Wipe the blade clean with a towel, TI on his is i i : metal filings that may have been ge important to avoid adding any nerated from honing into your recipe, Prepare eee ote {with a Sharpening Stone) commonly made in sher See mrstakes, The mistakes thst are : pening knives are uncontrolled bevel angles, failure to establish a new edge, and leaving the final bevel too rough. Pick an angle to sharpen your knife. If you already know what angle your knife is sharpened at, you probably wish to sharpen at this angle again. * Ifyou don't know the current angle, ask the manufacturer of your knife or inquire at a knowledgeable knife shop to determine what angle is appropriate for your knife. *® Otherwise, you must make a decision: choose an angle of 10°-30° per side. Shallower angles make a sharper edge that doesn't last as long; steeper angles are more durable, so 17° is a good compromise. * Select an angle that matches the use the knife will receive. When shopping for a sharpening system, make sure it provides an edge guide mechanism that supports at least a couple of different angles. Use an angle guide to control your edge's angle, if available. Otherwise, you will have to control the angle by hand, which is hard and requires a well- formed perception of angles. For a symmetrical edge, sharpen the knife by dragging it across the stone in the opposite direction you would move it to slice a thin layer off the stone. This allows a burr to forrn and prolongs the stone's life. Lubricate your knife. Check with the manufacturer's guidelines for your stone regarding lubrication. The most common sharpening stones are carborundum stones, and are designed to be used wet or dry, but are destroyed when oiled, However, there are some stones that are specifically designed for oll, and will generally be labeled as “oil stones". 206. Continue grinding at this angle until your grind goes roughly half way through the steel. This doesn't need to be precise, just well-estimated. For aone-sided edge ("scandi grind", "chisel grind", etc.), do not flip the knife when instructed to do so by this article. 7. Flip the knife over and sharpen the other side of the blade until you create a new edge. The easiest way to determine that you have removed enough metal is to sharpen until you have raised a burr, a feature that steel will naturally form when one bevel is ground until it meets another. It will generally be too small to see, but you can feel it scraping/catching on your thumb if you stroke away (dull side of the knife to the sharp) from the edge. Finer stones produce smaller burrs, but they are still there. 8. Flip the knife over and sharpen the other side of the blade in a similar fashion. 9. Remove the resulting burr by "cutting into” a hone (a finer stone). That is, still holding the blade at the same controlled angle, move the blade in the opposite direction you moved the blade in steps 4-8. Some people feel this step should be done with a dry stone for reasons beyond the scope of this article. 10. If you wish, you may further polish or even strop the edge to the desired sharpness. This makes the edge better suited for "push cutting" (cutting directly into materials, pushing straight down without sliding the blade across the object) but generally impairs slicing ability: without the ‘microscopic serrations’ left by grinding with a stone, the blade tends to not bite into things like tomato skins. Tips: Sharpening stones work best with a lubricant to help keep the stone free of particles, Use either an oilstone with a neutral oil such as mineral oil, or water stones with water. Once you start using a stone with oil, you cannot switch to water. © Some experts recommend sharpening as if trying to slice a thin layer or decal off the stone. Don't do this: it is bad advice; most people don't hold the correct angle this way. You instinctively raise the blade until you feel and see the edge working. This creates larger edge angles and thicker bevels as time goes on and the results gradually deteriorate. The more you sharpen, the duller it gets. Sound familiar? ; 21and grinding wheels need to be Used wi, «Electrically aerate stone while grinding with these devas ot care, Heat Se steel, causing the knife to dull quickly with Use, a Laing kitchen knives won't hold an edge weil; don t Cheaper stain it may not be your sharpening technique. They wit} Sharpen oy ah will dull very quickly. What's happening is that the edge is ie er because the steel is soft. Try using a steeper sharpening angle ora knife with harder steel. How to Clean Knives ; ; nebne the life of your cutlery by keeping your knives clean and protected. Things you will need: © Liquid Dish Soap © Baking Soda * Nylon-backed Scrub Sponges * Cutlery Sets * Dishtowels * Kitchen Knives Step 1-Fill the sink with warm water and dish soap to clean stainless steel knives. Step 2-Fill the sink with warm water and baking soda to clean carbon steel knives. Step 3-Keep the water level low, so that you can easily find the knives you are washing without having to wave your hand blindly through the water. Step 4-Rinse any excess food off the knives, and then scrub them with a nylon- backed scrub sponge. Step 5-Rinse well. Step 6-Dry the knives with a soft cloth immediately after the cloth at the knife’s spine rather than its edge. Step 7-Put knives away after drying. washing. For safety, hold Tips & Warnings: * Clean knives right after using them, since certain | food residues can damage the blades, * Cutlery should be stored i 2 wooden block rather than a silverware drawer $0 that knives do not da mage one another, 22* Do not wash cutlery in an automatic dishwasher; the e high temperatures c harm cutting surfaces. P ” HOG LINE / SLAUGHTERING PROCEDURES 1, PREPARE THE ANIMAL / SHOWER THE ANIMAL STUNNING BOX / G-lz NESS RESTRAINING BOX-Animal is placed / driven inside the STUNNING BOX for proper restrain observe animal welfare 2. STUNNING- Use of electric stunner to stun the animal application of stunner on the forehead for 10 seconds or more 8. SHACKLING- Shackle the animal at the hock joint assuring the chain is properly lock at the hock joint 4% UFTING-With the use of power hoist or elevator animal is raised at proper level to execute sticking 75. STICKING-With the use of stick knife animal is stick at the neck region in front of the thorax wherein blood vessels (arteries and veins) are located. 76. SCALDING-Animal is lowered to the scalding vat to loosen the hair for effective dehairing « 7, DEHAIRING- Animal is transferred to the dehairing machine for proper dehairing 78. SECONDARY DEHAIRING-Manually done to remove left over hairs 9. GAMBRELLING-Gambrel-hanger in form and in place at the hind feet after exposing the tendon. “10. OPEN CHEST BONE/OPEN PELVIC BONE-RING AND TIE BUNG-REMOVE HOOVES-Cutting the sternum at the middle to free the esophagus and wind pip2.Tieing of bung with the use of straw to secure and avoid fouling. «11. SINGEING-With the use of blow torch (LPG) to burn fine hairs. 2. EVISCERATION/REMOVE SEX ORGAN-Removing sex organ if male prior to removal of internal organs (inverted knife stroke) 113. PRESENT OFFAL FOR INSPECTION-Offal’s should be properly presented to meat inspector or veterinarians for post-mortem inspection. Separate red and white offal’s 14, SPLITTING-With the use of circular saw carcass is cut into halves(Sagitally) STARTING from the coccygeal bone down to cervical bone ‘ 23i hed properly to rem, ING-Carcass is was t mee 6. esha trimming of hematoma,cyst,cirt in the IDIN i thru back fat thick, IDING-Grading of carcass 16. eee inspection mark stating that the carcass is j Branding- bone dust,bloo ‘ed for food with different style in branding pass SUCh a, Carcass Ness NSpectag and EIGHING-Carcass is weighed on the rail passing thru digital Scale, 17. Wi i Hygienic Slaughter of Hogs ev Shower or Bath % Stunning % Sticking vB Bleeding (Exsanguination) Scalding ¥ De-hairing & Washing a Evisceration g Post-mortern Offal cleaning - Inspection Carcass splitting Carcass washing Carcass Inspection or Branding Weighing Loading or Dispatch 24TREATMENT OF LIVESTOCK BEFORE SLAUGHTER AND ITS IMPACT ON MEAT QUALITY Stress in its many forms, e.g. deprivation of water or food, rough handling, exhaustion due to transporting over long distances, mixing of anirnals reared separately resulting in fighting, is unacceptable from an animal welfare viewpoint and should also be avoided because of its deleterious effects on meat quality. The most serious consequence of stress is death which is not uncommon among pigs transported in poorly ventilated, overcrowded trucks in hot weather. From loading ‘on the farm to the stunning pen animals must be treated kindly, and the lorries, lairages and equipment for livestock handling must be designed to facilitate humane treatment. Stress immediately prior to slaughter, such as fighting or rough handling in the lairage, causes stored glycogen (sugar) to be released into the bloodstream. After slaughter this is broken down in the muscles producing lactic acid. This high level of acidity causes a partial breakdown of the muscle structure causing the meat to be pale, soft and exudative (PSE). This condition is mostly found in pigs. 10. Plastic (right) handles are 12. Poor hygiene during carcass dressing more hygienic than wooden causes the spread of bacteria from the (left) for knives and other skin of the carcass to knives and to equipment. Note the excessively operators' hands worn knife (third from left) which should be discarded 2511. Knives and other equipment should be kept sharp and in good repair Long-term stress before slaughter such as a prolonged period of fighting during transport and/or lairage leads to exhaustion. The sugars are used UP So that less k available to be broken down and less lactic acid is produced. The reduced acidity leads to an abnormal muscle condition known as dark, firm and dry (DFD) in pigs or dark cutting in beef. The condition is rarer in lamb. Such meat has a high pH (above 6.0) and spoils very quickly as the low acidity favors rapid bacterial growth. Handling animals during transport and lairage An electric goad (Fig. 13) should be used rather than a stick or tail-twisting not only to avoid stress but also to prevent carcass bruising. Grabbing sheep by the fleece also causes bruising (Fig. 14). To avoid fighting, animals not reared together must not be mixed during transport and lairage. Load and unload using shallow stepped ramps to avoid stumbles. Trucks should be neither over- nor under loaded. Overloading causes stress and bruising due to crushing. Under loading results in animals being thrown around and falling more than necessary. Drivers should not corner at excessive speed and must accelerate and decelerate gently. The lairage should have small Pens. Corridors must curve and not bend sharply s0 that stock can see a way forward. Stock must not be slaughtered in sight of other stock. Plenty of clean water must be available. The lairage must be well lit and ventilated. Do not hold stock in lairage for more than a day. Only fit, healthy stock may be slaughtered for human consumption, 26Fasting before slaughter reduces the volume of gut contents and hence bacteria and therefore reduces the risk of contamination of the carcass during dressing. It is usually sufficient for the animals to receive their last feed on the day before slaughter. Stock should have a rest period after arrival at the slaughterhouse, However, long periods in the lairage can lead to DFD if the animals are restless and fighting or mounting. Animals should be as clean as possible at slaughter. Producers should wash their animals before leaving the farm. Trucks used for transport must be washed after each loac and the lairage at the slaughterhouse should be kept clear of fecal matter and frequently washed. STUNNING AND BLEEDING OF SLAUGHTER ANIMALS Stunning prior to bleeding Most countries have legislation requiring that animals are rendered unconscious (stunned) by a humane method prior to bleeding. Exceptions are made for religions which require that ritual slaughter without prior stunning is practiced, provided the slaughter method is humane. Stunning also makes sticking (throat-slitting) less hazardous for the operator. The animal must be unconscious long enough for sticking to be carried out, and for brain death to result from the lack of blood supply. 13. An electric goad delivers a small electric current via two electrodes to encourage animals to move. It avoids stress and carcass damage 1 iz | 2715, Trucks must be thoroughly washed after each load by striking the animal with a stick. This not only causes loss of product but is also inhumane 16. Pens will need washing after emptying Methods of stunning Direct blow to skull using a club or poleaxe. The blow must be dealt with precision and force, so that the skull is immediately smashed, causing instantaneous Unconsciousness. In cattle the aiming point is in the middle of the forehead in line with the ears, where the skull is thinnest. Horses have thinner skulls and are therefore easier to stun by this method. In sheep and goats the brain is more easily reached from the back of the neck, Pigs have a well-developed frontal cavity so the blow should be aimed slightly above the eyes, Slaughtering mask. A bolt held in the correct Position by the mask is driven into the animal's brain by a hammer blow, The device is usually fitted with a spring which returns the bolt to its original position. 28Free bullet fired from a pistol into the skull is effective but unsafe. This method has been used on horses and cattle. Captive-bolt pistols fitted with a blank cartridge are effective on cattle and sheep but not pigs whose skulls are thicker (Figs 17 and 18). After firing, the bolt returns to its original position in the pistol. The bolt may or may not be designed to penetrate the skull. With penetrating types the brain becomes contaminated with hair, dirt and bone fragments. If brains are to be saved as edible tissue then the non-penetrating type with a mushroom-shaped head should be used. Electrical stunning. An electric current of high frequency but, in the case of manually operated equipment, of relatively low voltage (60-80 V) is passed through the brain of an animal for a few seconds to produce unconsciousness. If applied correctly a deep state of unconsciousness is invariably achieved. Strict safety rules must be observed. Head tongs (are suitable for pigs and sheep but not for cattle. The electrodes carried on the ends of the tongs must be accurately pleced. Places where the skull is thick must be avoided. Electrical contact is impeded by hair and caked mud. Water or brine will improve contact but the head must not be completely wet otherwise the current will have a short-circuit path avoiding the brain. The electrodes must be applied with strong pressure. Carbon dioxide stunning is used only in large pig abattoirs. Pigs are induced into a chamber and exposed to a concentration of 85 percent CO2 for about 45 seconds. Although effective for anaesthetizing sheep, it is impractical because of large amounts of CO2 collecting in the wool and affecting operators on the killing line. BLEEDING: 2 The objectives of bleeding are to kill the animal with minimal damage to the carcass and to remove quickly as much blood as possible as blood is an ideal medium for the growth of bacteria. Sticking, severing the major arteries of the neck, should immediately follow stunning, Care must be taken not to puncture the chest cavity or it will fill with blood. ii se cs ilBat 22. Immediately following y stunning the animal is hoisted by one leg and i 193, The sticking - stuck, For sheep the sticking point is in the for pigs is In the center of the ih side of the neck, the gash cut severing all the just in front of the breastbone major blood vessels in a single movement Cattle. Insert the sticking knife carefully just above the breastbone at 45° pointed toward the head. Ensure that the carotid arteries and jugular veins are severed in one movement. Sheep. Draw the knife across the jugular furrow close to the head severing both carotid arteries. Alternatively, the knife may be inserted through the side of the neck, though this requires more skill. Pigs. As for cattle but do not go in too far or a pocket of blood will collect at the shoulder. To reduce contamination by the scalding tank water the cut should be as small as possible. Bleeding on a rail The most hygienic system of bleeding and dressing is to shackle the animal immediately after stunning, then hoist it on to a moving rail. The animal is stuck while being hoisted to minimize the delay after stunning. Bleeding continues until we blood flow is negligible when carcass dressing should begin without further lelay. Blood for human use must be collected with special equipment to avoid contamination from the wound, the gullet of the knife. A hollow knife directs blood away from the wound into a covered stainless-steel container without touching the skin or hide. The knife may be connected to a hose to reduce the risk of ee The hose may even be connected to a pump to speed the blood low. Between 40 and 60 percent of the total blood volume will be removed though ie ‘ 30this will be reduced if sticking is delayed. To prevent coagulation, citric acid solution made up with one part citric acid to two parts water is added at a rate up to 0.2 percent of the blood volume. The main sources of contamination during sticking and bleeding include the knife, the wound and the food-pipe. The knife should be changed after each operation and returned to a sterilizer. Cutting the hide of sheep and cattle and opening out to make a clean entry for the sticking knife reduces contamination from the wound. If the food-pipe is pierced semi-digested food may be regurgitated contaminating the blood and neck wound. Horizontal bleeding Horizontal bleeding is claimed to give faster bleeding rates and a greater recovery of blood. This may be due to certain organs and blood vessels being put under pressure when animals are hoisted, thus trapping blood and restricting the flow. Bleeding on the floor is very unhygienic. The operation should take place on a specially designed, easily cleaned stainless-steel table which should be cleaned frequently. If blood is to be saved it must not come in contact with the table before reaching the collecting vessel. Bleeding without stunning The Jewish and Muslim religions forbid the consumption of meat which was killed by any method other than bleeding. Since it is difficult to guarantee that all animals will recover consciousness after being stunned by any particular method, stunning is not generally allowed. There are exceptions, however. Some communities do accept low-voltage electrical stunning. Because animals are fully conscious at the time of sticking, ritual slaughter may be less humane than sticking after stunning. To reduce the suffering operators must be highly skilled so that a successful gash cut severing all the veins and arteries is made quickly at the first attempt. Different communities have different regulations as to the orientation of the animal at sticking, some favoring a position lying on its side, others insisting it lie on its back. The animal should not be hoisted until unconsciousness due to lack of blood supply to the brain is complete. 31SCALDING ft 58-62 degrees Centigrade. Th, ding is between 58 ere are The temperature oe animals are automatically transported or moved by hand, scalding tanks ree to indirectly heated heated scalding tanks, all forms are from ce for smal capacities i. e., pig per time until big one were 20-30 pigs area scaded together. The average scalding time is 7-8 minutes. sci . TE: Too low a temperature and the hair will not be loosened and too high a vo erature and the skin will be cooked and the hair difficult to remove, The simplest equipment consists of a tank into which the pig is lowered by a hoist. The water is heated by oil, gas, electricity or an open steam-pipe. To check the effectiveness of the scald, rub the skin with the thumb to see if hair comes away easily. Some machines have the thermostatic controls and timers. To reduce contamination, scalding water should be changed frequently, pigs should be as clean as possible at sticking, and bleeding should be fully completed before immersion. In large factories pigs are transported through scalding tanks with rotating bars or through long scalding tanks stretching from the sticking point to the dehairing point in the time required for an effective scald. DEHAIRING Dehairing is done with a specially formed scraper (bell scraper or knife). If the scald is effective all the hair can be removed by this manual method (Fig. 26). Another simple method is to dip the pig in a bath containing a hot resin adhesive. The pig is removed from the bath and the resin allowed to set partially when it is peeled off Pulling the hair with it from the root. This is less labor-intensive than scraping and Produces a very clean skin. After use the adhesive is melted again, strained to remove the hair and returned to the tank. 32with the simple scalding tank, dehairing and scalding may be combined in one operation. Inside the tank is rotating rubber-tipped paddles which are started afte; closing the lid. As the hair is loosened by the scalding water it is removed by the rubbing effect of the paddles against the skin. Singeing removes any remaining halrs, shrinks and sets the skin, decreases the number of adhering micro-organisms and leaves an attractive clean appearance. It may be done with a hand-held gas torch. Automated systems transport the pig into a furnace and leave it long enough for an effective singe. After singeing, black deposits and singed hairs are scraped off and the carcass is thoroughly cleaned before evisceration begins. There are two methods of DEHAIRING: ¢ Mechanical Dehairing — by the use machines made up of 3 rollers, which are turning in the same direction with different speed. The reason is that two rolls are shaving and the remaining on is for polishing. During dehairing, the carcasses are permanently rinsed with warm water. * Manual Dehairing — this is important since after mechanical dehairing, certain parts of the body particularly the head flanks and foot still hairs intact on it. Naturally, it must be removed and during this period, the animals are rinsed with cold water. Then removal of the eyes, the mid-ear cut-out and the tongue loosened and this is done in lying position of the animals. After this, the tendons of the hind legs are cut free and the animals are hung up on spreading devices, which is then attached to the conveyor. EVISCERATION Evisceration is the process whereby all internal organs of the animals are removed fast and as hygienic as possible. With all species care must be taken in all operations not to puncture the viscera. All viscera must be identified with the carcass until the veterinary inspection has been Passed. After inspection the viscera should be chilled on racks etc. for better air circulation,PROCEDURES, is cut between the two hind legs exactly in the median line, 1. First, t e f the cartilage of the os pubis. For male animals, the Penis Bay moved together with the bladder. cords are re! is performed up to the sternum and the entire cut has to b 3. Then a ci venn carefully as not to puncture the intestines. For female an ate uterus is being removed first. After this, the rectum is Carefully free and the entire intestines are taken out by hand, After they have been removed, the esophagus is cut about 5-10cm, above the entrance into the stomach. Spleen and intestine fat are carefully loosened and the entrance packet removed. 5. After this, the breastbone is opened by splitting the sternum with a knife, Larynx, esophagus, pharynx, heart, liver and lungs are removed. No organ should be removed alone. 6. The entire carcass now is rinsed again with cold water from inside and outside portion dried or scraped by knife. and nave} SPLITTING OF THE CARCASS Reason for splitting the carcass: 1. The splitting of the carcass is prescribed by law in order and thorough examination of bone tissue and the spine can be carried out. 2. The spine has to be split in its entire length along with the spinal cord and even the dorsal thorns of the spine have to be split. 3. Through splitting, a fast chilling of the carcass is possible, 4. Splitting on the head into two parts is a must in order to examine the brain for @ possible lesion. The splitting of carcass should be performed by an experienced butcher with the use of special axes. Other instruments that can be used are hand saws and electrical saws, After splitting of carcass should be observed and followed. 1. Loosening of the kidneys out of the fat and their capsule. 2. Taking out of the spinal cord and the brain. 343, Cutting of the diaphragm. Cutting of the tail. 5, Cutting of the body parts from the neck area » After this, the carcasses undergo grading and then chilling be installed in the drainage system that no solid particulars can enter the sewage system. 6. Receptacles that can be locked have to be available in order that condemned organs and parts of carcasses can be properly kept. The water vapor over the scalding tanks should be removed by exhausters. 8. Carcass and intestines must be transported in such a way that they can be inspected together. 9, Slaughterhouse must be properly installed with lights and should be well ventilated. 10. Avoid contact of the carcass with floor or walls of the slaughterhouse. 11. Visceral contents, urinary contents and bile contents should not come in contact with carcasses. 12. Smoking and drinking and other vices are prohibited in the slaughter halls. Nn Carcass washing The primary object of carcass washing is to remove visible soiling and blood stains and to improve appearance after chilling. Washing is no substitute for good hygienic practices during slaughter and dressing since it is likely to spread bacteria rather than reduce total numbers. Stains of gut contents must be cut off. Wiping cloths must not be used. Carcass spraying will remove visible dirt and blood stains. Water must be clean. Soiled carcasses should be sprayed immediately after dressing before the soiling material dries, thus minimizing the time for bacterial growth. Under factory conditions bacteria will double in number every 20 or 30 minutes. In addition to removing stains from the skinned surface, particular attention should be paid to the internal surface, the sticking wound and the pelvic region. A wet surface favors bacterial growth so only the minimum amount of water should be used and chilling should start immediately. If the cooler is well designed and operating efficiently the carcass surface will quickly dry out, inhibiting bacterial growth, 35ous fat is caused by spraying with water at excess) be due to the pressure in the system or a fal Jose to the carcass. of the subcutane which may ay nozzle too ©! pubbling high pressure, "esult of holding the sPr Carcass dressing ass dressing is to remove all damaged or contaminated parts and entation of carcasses prior to weighing. Specifications will t authorities. Veterinary inspection of carcasses and offal can only be carried out by qualified personnel. Where signs of disease or damage are found the entire carcass and offal may be condemned and must not enter the food chain, but more often the veterinarian will require that certain Parts, for instance those where abscesses are present, be removed and destroyed. Factory personnel must not remove any diseased parts until they have been seen by the insoector otherwise they may mask a general condition which should result in the whole carcass being condemned. Any instructions from the inspector to remove and destroy certain parts must be obeyed. The object of carci to standardize the pres' differ in detail for differen REFRIGERATION, HANDLING AND TRANSPORT OF CARCASSES AND MEAT Refrigeration of carcasses Careasses should go into the cooler as soon as possible and should be as dry as possible. The object of refrigeration is to retard bacterial growth and extend the shelf-life. Chilling meat post-mortem from 40°C down to 0°C and keeping it cold will give a shelf-life of up to three weeks, provided high standards of hygiene were observed during slaughter and dressing, Ca i . aera be placed in the cooler immediately after weighing. They must hang Paine never touch the floor. After several hours the outside of a carcass will touch, but the important temperature is that deep inside the carcass, This must be measured wi with ° a guide to the efficiency of the cooling. neraianlielsihitlca cr a The rate of cooli including the be at the deepest point will vary according to many factors general guide a dee ney of the cooler, the load, carcass size and fatness. AS @ P muscle temperature of 6-7° C should be achieved in 28 to 36 36hours for beef, 12 to 16 hours for pigs and 24 to 30 hours for sheep carcasses. Failure to bring down the internal temperature quickly will result in rapid multiplication of bacteria deep in the meat resulting in off-odors and bone-taint. High air speeds are needed for rapid cooling but these will lead to increased weight losses due to evaporation unless the relative humidity (RH) is also high. However, if the air is near to saturation point (100 percent RH) then condensation will occur on the carcass surface, favoring mold and bacteria growth, A compromise between the two problems seems to be an RH of about 90 percent with an air speed of about 0.5 m/second. Condensation will also occur if warm carcasses are put in a cooler partially filled with cold carcasses. The cooler should not be overloaded beyond the maximum load specified by the manufacturers and spaces should be left between carcasses for the cold air to circulate. Otherwise cooling will be inefficient and the carcass surface will remain wet, favoring rapid bacterial growth forming slime. Once filled, a cooler should be closed and the door opened as little as possible to avoid sudden rises in temperature. When emptied, it should be thoroughly washed before refilling. Personnel handling carcasses during loading and unloading operations should follow the strictest rules regarding their personal hygiene and clothing and should handle carcasses as little as possible. THE TECHNOLOGY OF HOG SLAUGHTER It is almost normal procedure now that pigs are slaughtered even in small municipal abattoirs under industrial conditions. Although machines are being used widely, skilled rnanual labors are important. One of the reasons is that during various stages of the slaughtering, the animals are in horizontal position and during other procedures; the animals are in vertical or hanging position; meaning, manual procedure facilitates a more accurate examination of the carcass. ee abattoirs, the slaughterhouse for hogs and cattle are in the same hall. © capacity of the slaughterhouse ranges from 10-15 up to 300 per hour. In case 37