Topics covered

• Understanding animal welfare and its influence on meat quality
• Safe handling and transportation of pigs for slaughter
• Humane stunning and bleeding methods
• Offal handling and veterinary inspection in practice
• Production hygiene and cleaning procedures
• HACCP control programs and documentation

Learning outcomes 

• Production conditions and management principles.
• Materials, equipment, and working methods used in production.
• Common technical terminology in industrial slaughtering.
• The anatomical structure of the pig.
• Correct cutting techniques, and production techniques.
• Transport conditions, animal handling, animal welfare, and ethical considerations.
• Calculation methods related to pigs (yield, weight distribution, etc.).
• Environmental, ethical, and health-promoting considerations in production according to applicable regulations.
• Production hygiene, self-monitoring according to the HACCP system., and food safety.
• Evaluate own and others’ work processes, methods, and results.
• Primal cutting after specified standards
• Deboning after specified standard