| Purpose: Students assessed as competent against this standard will be equipped with a general knowledge of quality control and food safety systems in red meat abattoirs. They will be able to perform the basic steps of the relevant ante-mortem, post-mortem, meat and abattoir inspection processes according to legislation and to handle products accordingly. This knowledge will help them to contribute to the production of sound and safe food of animal origin in South Africa. The students will also be exposed to the use of the following equipment in the abattoir: Line-slaughter systems, electric hoists, skinning cradle, platforms, railing, hooks, stunning box, neck restrainer, captive bolt pistol, rodding equipment, knives, knife sharpeners, electrical tongs, hock cutter, platforms (galvanized, stationary), overhead rails (galvanized), breastbone saw, splitting saw, head-washing cabinet, carcass-washing cabinet, chutes, viscera carts, racks, tables, hooks (stainless / galvanized steel), gambrels (stainless/galvanized steel), small tools, stamps (passed, detained, measles, condemned, etc.), high-pressure cleaners, common chemical disinfectants, detained-for-inspection areas, chillers, freezers, etc. Specifically for use in pigs: scalding vat (stainless steel) with metal rollers for pigs (60ﾰ-62ﾰc), skin steamer, scraping knives, rotating scalding machines, scraping and gambrelling table (stainless steel) and railing system (galvanized).
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