SLAUGHTERING OPERATIONS (SWINE) NC II – TESDA COURSE MODULE

TESDA TRAINING REGULATIONS FOR SLAUGHTERING OPERATIONS (SWINE) NC II

The TESDA Course in SLAUGHTERING OPERATIONS (SWINE) NC II consists of competencies that a person must achieve in performing slaughtering floor operations from initial preparation of swine through splitting of the carcass.

This Qualification is packaged from the competency map of the Processed Food and Beverages Sector.

TRAINEE ENTRY REQUIREMENTS

Trainees or students wishing to enroll in these course qualifications should possess the following requirements:

• Must have completed 10 – years basic education
• Can communicate both orally and in writing

A student who has achieved this Qualification is competent to be a:

• Slaughterhouse Butcher (Swine)

SLAUGHTERING OPERATIONS (SWINE) NC II – TRAINING AND REGULATION MODULE

Course Title: SLAUGHTERING OPERATIONS (SWINE)
Level: NC II
Nominal Training Duration :

(Basic Competency) 20 Hours
(Common Competency) 20 Hours
(Core Competency) 240  Hours

Total Duration: 280 Hours

This course is designed to enhance the knowledge, skills, behavior and motivations in accordance with industry standards.

COMPETENCIES REQUIRED IN SLAUGHTERING OPERATIONS (SWINE) NC II

This units of competency comprising this qualification include Basic, Common, and Core Competencies.

To obtain this TESDA course in SLAUGHTERING OPERATIONS (SWINE) NC II, all units prescribed for this qualification must be achieved.

These units of competency comprising this qualification include the following:

UNIT CODE	CORE COMPETENCIES (240 Hours)
PFB751335	Handle and sharpen knives
PFB751339	Perform initial preparation procedures
PFB751340	Prepare carcass
PFB751341	Perform final procedures
UNIT CODE	COMMON COMPETENCIES (20 Hours)
PFB751210	Apply food safety and sanitation
PFB751211	Use standard measuring devices/instruments
PFB741213	Perform mathematical computation
PFB741214	Implement good manufacturing practice procedure
PFB741215	Implement environmental policies and procedures
UNIT CODE	BASIC COMPETENCIES (20 Hours)
500311105	Participate in workplace communication
500311106	Work in a team environment
500311107	Practice career professionalism
500311108	Practice occupational health and safety procedures

This section gives the details and contents of the units of competency required in SLAUGHTERING OPERATIONS (SWINE) NC II. These units of competency are categorized into basic, common and core competencies.

CORE COMPETENCIES

This section gives the details of the contents of the core units of competency required in SLAUGHTERING OPERATIONS (SWINE) NC II.

UNIT OF COMPETENCY : HANDLE AND SHARPEN KNIVES
UNIT CODE : PFB751335

This unit covers the skills and knowledge required to maintain knives for safe and effective use in slaughtering and meat establishments.

1. Sharpen knives
   • Knives are sharpened according to workplace requirements
   • Knives are sharpened to maintain a bevel edge
   • Steel is used correctly to maintain a bevel edge and to meet Occupational Safety and Health Standards (OSHS)
   • Personal Protective Equipment(PPE)is used according to OSHS
2. Work safely with knives
   • Knives are used in ways which minimize the risk of injury
   • Knives are used safely at all times in accordance with regulatory requirements
3. Maintain knives and associated equipment
   • Knives are maintained in accordance to hygiene and sanitation and workplace requirements
   • Knife sharpening equipment is maintained, cleaned and stored to hygiene and sanitation and workplace  requirements

UNIT OF COMPETENCY : PERFORM INITIAL PREPARATION PROCEDURES
UNIT CODE : PFB751339

This unit deals with the knowledge and skills required to
effectively and humanely handle and stun, shackle, lift and stick swine on a processing rail.

1. Restrain swine
   • Swine is conveyed from the lairage to the restraining box /pen
   • Swine is restrained humanely and safely in appropriate position in accordance with Animal Welfare Act
   • Swine is placed inside stunning box/ pen
   • Swine is restrained with appropriate restraining equipment
   • Personal Protective Equipment (PPE) is used according to OSHS
   • Personal sanitation and hygiene is observed
2. Stun swine
   • Stunning equipment is checked and operated in accordance with operation manual and workplace requirements workplace and regulatory requirements
   • Swine is stunned according to workplace requirements and Occupational Safety and Health Standards (OSHS)
   • Swine is checked to determine if stunning has been effective
   • Corrective action is taken when effective stun is not achieved
   • Stunning equipment and facilities are maintained in effective working order
   • Personal Protective Equipment (PPE)is used according to OSHS
   • Personal sanitation and hygiene is observed
3. Shackle and lift swine
   • Swine is checked for consciousness as per Animal Welfare Act
   • Swine is shackled in accordance with workplace requirements and OSHS
   • Swine is lifted at a height and rate suitable for next operator
   • Hoisting / lifting equipment is used in accordance with manufacturer’s specification
   • Hoisting / lifting equipment and shackles are in good working condition according to manufacturer’s specification
   • Personal Protective Equipment is used according to OSHS
   • Personal sanitation and hygiene is observed
4. Stick and bleed swine
   • Knife is used to severe the major blood vessels accurately, safely and hygienically to workplace requirements
   • Fast and effective sticking of swine is done in accordance with the Animal Welfare Act
   • Swine is bled in accordance with workplace and regulatory requirements
   • Blood is collected in accordance with workplace policy and regulatory requirements
   • Personal Protective Equipment is used according to OSHS
   • Personal sanitation and hygiene is observed

UNIT OF COMPETENCY : PREPARE CARCASS
UNIT CODE : PFB751340

This unit deals with the knowledge and skills required to prepare carcass of swine.

1. Remove hair and hooves
   • Swine is pre-washed according to workplace requirements and Occupational Safety and Health Standards (OSHS)
   • Swine is scalded according to scalding procedures and OSHS requirements
   • De-hairing is performed according to workplace and OSHS requirements
   • Hooves are removed using hooves removers in accordance with standard procedures
   • Hooves are collected and disposed per workplace requirements and solid waste disposal
   • Personal Protective Equipment (PPE) is used according to OSHS
   • Personal sanitation and hygiene is observed
2. Gambrel, singe, shave and wash carcass
   • Incisions are made on the rear surface of hind feet in accordance with workplace requirements
   • Appropriate knife is used to expose tendons of hind feet
   • Gambrel is hooked to the tendon and lifted using hoist and loaded to the overhead rail
   • Safety measures in gambrelling swine are observed and followed
   • Carcass is singed without burning the skin
   • Residual hairs, singed hairs and black deposits are scraped-off and washed using knife and water as per workplace requirements
   • Personal Protective Equipment (PPE) is used according to OSHS
   • Personal sanitation and hygiene is observed
3. Cut chest bone
   • Cutting knives are cleaned and sanitized according to workplace requirements
   • Chest bone is cut using appropriate tools and equipment in accordance with standard procedures and workplace requirements
   • Safety measures in cutting chest and pelvic bones are observed and complied
   • Carcass is thoroughly cleaned before evisceration begins
   • Personal sanitation and hygiene is observed
4. Eviscerate carcass
   • Bung is ringed and tied in accordance with workplace requirements
   • If male, penis is removed in accordance with workplace requirements
   • Midline cutting of the abdomen is performed according to workplace requirements
   • Organs to be removed are identified
     Digestive tract and pluck are removed without contaminating the carcass in accordance with work instructions and OSHS
   • Organs are presented for inspection according to regulatory requirements
   • Pelvic bone cutting is performed according to workplace requirements
   • Occupational Safety and Health Standards (OSHS) are identified and complied with
   • Sources of contamination and cross-contamination are identified
   • Corrective action is taken in the event of contamination in line with workplace requirements
   • Personal sanitation and hygiene is observed
5. Split carcass
   • Cleaver or splitting saw are sterilized and checked according to manual of instructions
   • Carcass is split into halves according to standard procedures and OSHS requirements
   • Sources of contamination and cross-contamination are identified
   • Corrective action is taken in the event of contamination in accordance with workplace requirements
   • Personal Protective Equipment (PPE) is used according to SHS
   • Personal sanitation and hygiene is observed

UNIT OF COMPETENCY : PERFORM FINAL PROCEDURES
UNIT CODE : PFB751341

This unit deals with the knowledge and skills required in washing, trimming, weighing and labeling carcass. It also includes cleaning the facilities.

1. Wash, trim and weigh carcass
   • Carcass is washed to remove foreign matters and contaminants from product in accordance with workplace and OSHS requirements
   • Types and sources of potential contamination and cross-contamination are identified
   • Carcass are trimmed following standard procedures and OSHS
   • Carcass are weighed and recorded according to workplace requirements
   • Personal Protective Equipment (PPE) is used according to work instructions
   • Personal sanitation and hygiene is observed
2. Label/Mark carcass
   • Markings are made or labels are attached to carcass according to workplace and regulatory requirements
   • Personal Protective Equipment (PPE) is used according to work instructions
   • Personal sanitation and hygiene is observed
3. Clean and sanitize tools, equipment and facilities
   • Tools and equipment are cleaned and sanitized according to manual of instructions
   • Work area is cleaned, sanitized and maintained according to workplace requirements
   • Work is conducted according to workplace environmental guidelines

COMMON COMPETENCIES

UNIT OF COMPETENCY : APPLY FOOD SAFETY AND SANITATION
UNIT CODE : PFB751210

This unit covers skills and attitude required to apply food safety and sanitation in the workplace

1. Wear Personal Protective Equipment
   • Personal protective equipment are checked according to manufacturer’s specifications
   • Personal protective equipment (PPE) are worn according to the job requirement
2. Observe Personal Hygiene and Good Grooming
   • Personal hygiene and good grooming is practiced in line with workplace health and safety requirements
3. Implement Food Sanitation Practices
   • Sanitary food handling practices are implemented in line with workplace sanitation regulations
   • Safety measures are observed in line with workplace safety practices.
4. Render Safety Measures and First Aid Procedures
   • Safety measures are applied according to workplace rules and regulations
   • First aid procedures are applied and coordinated with concerned personnel according to workplace standard operating procedures.
5. Implement housekeeping activities
   • Work area and surroundings are cleaned in accordance with workplace health and safety regulations
   • Waste is disposed according to organization’s waste disposal system
   • Hazards in the work area are recognized and reported to designated personnel according to workplace procedures

UNIT OF COMPETENCY : USE STANDARD MEASURING DEVICES AND INSTRUMENTS
UNIT CODE : PFB751211

This unit covers skills and attitude required to use standard measuring devices, instruments in the workplace

1. Identify Standard Measuring Devices and Instruments
   • Standard measuring devices and instruments are identified according to manufacturer’s specifications
   • Devices and instruments for measuring are properly checked, sanitized and calibrated prior to use
2. Review the Procedures in Using Standard Measuring Devices and Instruments
   • Procedures in using the standard measuring devices and instruments are recalled according to manufacturer’s specifications
   • Printed procedures/ brochures/ catalogues are consulted according to specified food processing methods
3. Follow Procedures of Using Measuring Devices and Instruments
   • Methods/practices of using measuring devices and instruments are strictly observed according to manufacturer’s specifications and workplace requirements
   • Measuring devices and instruments are cleaned, wiped dry and stowed after use to ensure conformity with workplace requirements

UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS
UNIT CODE : PFB751213

This unit covers the knowledge, skills and attitude to perform
mathematical computations in the workplace.

1. Gather and Tabulate the Recorded Data
   • Records of weights and measurements of raw materials and ingredients are gathered and summarized according to workplace standard operating procedures
   • Records of weights and measurements of finished processed products are gathered and summarized according to workplace standard operating procedures
   • Summarized data are tabulated according to enterprise requirements
2. Review the Various Formulations
   • Raw materials and ingredients and percentage formulations are checked/counter checked according to approved specifications and enterprise requirements
   • Finished products and percentage formulations are reviewed according to approved specifications and enterprise requirements
3. Calculate Production Input and Output
   • Data on raw material consumption and corresponding percentage equivalent are calculated in line with enterprise requirements
   • Data on actual spoilage and rejects and corresponding percentage equivalents are calculated according to enterprise requirements
   • Data on actual yields and recoveries and corresponding percentage equivalents are calculated according to enterprise requirements
   • All calculated data are recorded according to enterprise requirements
4. Compute Production Cost
   • Costs of production are computed according to organization’s standard procedures
   • Computed costs of production are reviewed and validated according to organization’s production requirements

UNIT OF COMPETENCY : IMPLEMENT GOOD MANUFACTURING PRACTICE AND PROCEDURES
UNIT CODE : PFB751214

This unit covers the knowledge, skills and attitudes required to comply with relevant Good Manufacturing Practice (GMP) codes through the implementation of workplace GMP and quality procedures.

1. Identify requirements of GMP related to own work
   • Sources of information on GMP requirements are located
   • GMP requirements and responsibilities related to own work are identified
2. Observe personal hygiene and conduct to meet GMP requirements
   • Personal hygiene meets GMP requirements
   • Clothing is prepared, used, stored and disposed of according to GMP and workplace procedures
   • Personal movement around the workplace complies with area entry and exit procedures
3. Implement GMP requirements when carrying out work activities
   • GMP requirements are identified
   • Work area, materials, equipment and product are routinely monitored to ensure compliance with GMP requirements
   • Raw materials, packaging components and product are handled according to GMP and workplace procedures
   • Workplace procedures to control resource allocation and process are followed to meet GMP requirements
   • Common forms of contamination are identified and appropriate control measures are followed according to GMP requirements
   • The workplace is maintained in a clean and tidy order to meet GMP housekeeping standard
4. Participate in improving GMP
   • Processes, practices or conditions which could result in non-compliance with GMP are identified and reported according to workplace reporting requirements
   • Corrective action is implemented within level of responsibility
   • GMP issues are raised with designated personnel
5. Participate in validation processes
   • Validation procedures are followed to GMP requirements
   • Issues arising from validation are raised with designated personnel
   • Validation procedures are documented to meet GMP requirements
6. Complete workplace documentation to support GMP
   • Documentation and recording requirements are identified
   • Information is recorded according to workplace reporting procedures to meet GMP requirements

UNIT OF COMPETENCY : IMPLEMENT ENVIRONMENTAL POLICIES AND PROCEDURES
UNIT CODE : PFB751215

This unit covers skills and attitude required to implement environmental policies and procedures when carrying out work responsibilities

1. Conduct work in accordance with environmental policies and procedures
   • Immediate work area is routinely checked to ensure compliance with environmental requirements
   • Hazards and unacceptable performance are identified, removed and/or reported to appropriate personnel according to workplace procedures
   • Workplace procedures and work instructions are followed
   • Where control requirements are not met, incidents are promptly reported and corrective action is taken
   • Measures used to minimize and handle waste are followed
   • Environmental data is recorded in required format according to workplace reporting requirements
2. Participate in improving environmental practices at work
   • Processes or conditions which could result in an unacceptable environmental outcome are identified and reported according to workplace reporting requirements.
   • Corrective action is taken in accordance with the environmental management and emergency response plans as required.
   • Contributions are made to participative arrangements for managing environmental issues in the workplace within workplace procedures and level of responsibility.
3. Respond to an environmental emergency
   • Emergency situations are identified and reported according to workplace reporting requirements
   • Emergency procedures are followed as appropriate to the nature of the emergency and according to workplace procedures

BASIC COMPETENCIES

UNIT OF COMPETENCY : PARTICIPATE IN WORKPLACE COMMUNICATION
UNIT CODE : 500311105

This unit covers the knowledge, skills and attitudes required to gather, interpret and convey information in response to workplace requirements.

1. Obtain and convey workplace information
   • Specific and relevant information is accessed from appropriate sources
   • Effective questioning, active listening and speaking skills are used together and convey information
   • Appropriate medium is used to transfer information and ideas
   • Appropriate non- verbal communication is used
   • Appropriate lines of communication with supervisors and colleagues are identified and followed
   • Defined workplace procedures for the location and storage of information are used
   • Personal interaction is carried out clearly and concisely
2. Participate in workplace meetings and discussions
   • Team meetings are at ended on time
   • Own opinions are clear expressed and those of others are listened to without interruption
   • Meeting inputs are consistent with the meeting purpose and established protocols
   • Workplace interactions are conducted in a courteous manner
   • Questions about simple routine workplace procedures and matters concerning working conditions of employment are asked and responded to.
   • Meetings outcomes are interpreted and implemented
3. Complete relevant work related documents
   • Range of forms relating to conditions of employment are completed accurately and legibly
   • Workplace data is recorded on standard workplace forms and documents
   • Basic mathematical processes are used for routine calculations
   • Errors in recording information on forms/documents are identified and properly acted upon
   • Reporting requirements to supervisor are completed according to organizational guidelines

UNIT OF COMPETENCY : WORK IN TEAM ENVIRONMENT
UNIT CODE : 500311106

This unit covers the skills, knowledge and attitudes to identify role and responsibility as a member of a team.

1. Describe team role and scope
   • The role and objective of the team is identified from available sources of information
   • Team parameters, reporting relationships and responsibilities are identified from team discussions and appropriate external sources.
2. Identify own role and responsibility within team
   • Individual role and responsibilities within the team environment are identified.
   • Roles and responsibility of other team members are identified and recognized.
   • Reporting relationships within team and external to team are identified.
3. Work as a team member
   • Effective and appropriate forms of communications used and interactions undertaken with team members who contribute to known team activities and objectives.
   • Effective and appropriate contributions made to complement team activities and objectives, based on individual skills and competencies and workplace context.
   • Observed protocols in reporting using standard operating procedures.
   • Contribute to the development of team work plans based on an understanding of team’s role and objectives and individual competencies of the members.

UNIT OF COMPETENCY : PRACTICE CAREER PROFESSIONALISM
UNIT CODE : 500311107

This unit covers the knowledge, skills and attitudes in promoting career growth and advancement.

1. Integrate personal objectives with organizational goals
   • Personal growth and work plans are pursued towards improving the qualifications set for the profession
   • Intra- and interpersonal relationships is are maintained in the course of managing oneself based on performance evaluation
   • Commitment to the organization and its goal is demonstrated in the performance of duties
2. Set and meet work priorities
   • Competing demands are prioritized to achieve personal, team and organizational goals and objectives.
   • Resources are utilized efficiently and effectively to manage work priorities and commitments
   • Practices along economic use and maintenance of equipment and facilities are followed as per established procedures
3. Maintain professional growth and development
   • Trainings and career opportunities are identified and availed of based on job requirements
   • Recognitions are sought/received and demonstrated as proof of career advancement
   • Licenses and/or certifications relevant to job and career are obtained and renewed

UNIT OF COMPETENCY : PRACTICE  OCCUPATIONAL HEALTH AND SAFETY PROCEDURES
UNIT CODE : 500311108

This unit covers the outcomes required to comply with regulatory and organizational requirements for occupational health and safety.

1. Identify hazards and risks
   • Safety regulations and workplace safety and hazard control practices and procedures are clarified and explained based on organization procedures
   • Hazards/risks in the workplace and their corresponding indicators are identified to minimize or eliminate risk to co-workers, workplace and environment in accordance with organization procedures
   • Contingency measures during workplace accidents, fire and other emergencies are recognized and established in accordance with organization procedures
2. Evaluate hazards and risks
   • Terms of maximum tolerable limits which when exceeded will result in harm or damage are identified based on threshold limit values (TLV)
   • Effects of the hazards are determined
   • OHS issues and/or concerns and identified safety hazards are reported to designated personnel in accordance with workplace requirements and relevant workplace OHS legislation
3. Control hazards and risks
   • Occupational Health and Safety (OHS) procedures for controlling hazards/risks in workplace are consistently
     followed
   • Procedures for dealing with workplace accidents, fire and emergencies are followed in accordance with organization OHS policies
   • Personal protective equipment (PPE) is correctly used in accordance with organization OHS procedures and practices
   • Appropriate assistance is provided in the event of a workplace emergency in accordance with established organization protocol
4. Maintain OHS awareness
   • Emergency-related drills and trainings are participated in as per established organization guidelines and procedures
   • OHS personal records are completed and updated in accordance with workplace requirements

GLOSSARY OF TERMS

• Abattoir or slaughterhouse – premises that are approved and registered by the controlling authority in which food animals are slaughtered and dressed for human consumption.
• Carcass – the body of a slaughtered animal (without internal organs) consisting of meat, fats, bones and connective tissues.
  – the body of any slaughtered animal after bleeding and dressing (Source: Meat Inspection Code R.A. No. 9296, as amended by R.A. No. 10536)
• Contamination – means direct or indirect transmission of any biological or chemical agent, foreign matter or substances or not intentionally added to food that may compromise food safety or suitability. (Source: Meat Inspection Code R.A. No. 9296, as amended by R.A. No. 10536)
• Disease or Defect – a pathological change or other abnormality of tissues or organ.
• Fit for Human Consumption – meat that has passed and appropriately marked by an inspector as safe and wholesome and in which no changes due to disease, decomposition or contamination has subsequently been found.
• Fresh Meat – meat that has not yet been treated in any way other than by modified atmosphere packaging or vacuum packaging to ensure its preservation except that if it has been subjected only to refrigeration, it continues to be considered as fresh.
• Food Animal – all domestic animals slaughtered for human consumption such as but not limited to cattle, carabaos, buffaloes, horses, sheep, goats, hogs, deer, rabbits, ostrich and poultry. (Source: Meat Inspection Code R.A. No. 9296, as amended by R.A. No. 10536)
• Gambrel – hanging device inserted between the tendon and hind feet of pigs/swine.
• Good Manufacturing Practice (GMP) – means the conformance with codes of practice, industry standards, regulations and laws concerning production, processing, handling, labeling and sale of foods decreed by industry, local, national and international bodies with the intention of protecting the public from illness, product adulteration and fraud. (Source: Meat Inspection Code R.A. No. 9296, as amended by R.A. No. 10536)
• Hot meat – refers to carcass or parts of carcass of food animal which was slaughtered in an unregistered establishment and has not undergone the required inspection.
  – the carcass or parts of carcass or food animals which were slaughtered from unregistered/unaccredited meat establishments and have not undergone the required inspection. It also includes undocumented, illegally shipped, and unregistered carcass, parts of carcass and meat products coming from other countries and those that are classified as hot meat by the National Meat Inspection Service (NMIS). (Source: Meat Inspection Code R.A. No. 9296, as amended by R.A. No. 10536)
• Inspected and Passed – a condition wherein the carcasses or parts of carcasses so marked have been inspected and found to be safe, wholesome and fit for human consumption.
• Inspected and Condemned – a condition wherein the carcasses or parts of carcasses so marked have been inspected and found to be unsafe, unwholesome and unfit for human consumption.
• Inspection – an act by an official inspector to ensure compliance with rules and regulations including but not limited to humane handling of slaughter animals, ante and post mortem inspection, quality assurance program, hygiene and sanitation program, good manufacturing program, sanitation standard operating procedures, hazard analysis critical control point program, residue control program on any meat and meat product, meat establishment facilities, transport vehicles and conveyance.
• Label – a display of written, printed or graphic matter upon the immediate container (not including package liners) of any article.
• Meat – refers to fresh, chilled or frozen edible carcass including offal derived from food animals. (Source: Meat Inspection Code R.A. No. 9296, as amended by R.A. No. 10536)
• Meat hygiene – all conditions and measures necessary to ensure the safety and suitability of meat at all stages of the food chain.
• Meat Product – any food product which is exclusively or predominantly composed of meat.
  – any product capable of use as human food which is made wholly or in part from any meat or other portion of the carcass of any food animals, excepting products which contain meat or other portions of such carcasses only in a relatively small proportion or historically have not been considered by consumers as products of the meat industry and which are exempted from definitions as a meat product by the Secretary under such conditions as he may prescribed to assure that the meat or other portions of such carcasses contained in such products are not adulterated and that such products are not represented as meat products. (Source: Meat Inspection Code R.A. No. 9296, as amended by R.A. No. 10536)
• National Meat Inspection Service (NMIS) – the sole national controlling / competent authority attached to the Department of Agriculture charged by the government with the control of meat hygiene and meat inspection.
• Pluck – refers to the internal organs ( heart, liver, lungs, trachea and esophagus) taken out from the chest cavity.