| Title | Principles of slaughtering for Kosher meat | |
| Level | 2 | |
| Credit value | 2 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand animal welfare and slaughterhouse regulations | 1.1 Outline the importance of maintaining animal welfare at all stages of the slaughtering process | |
| 1.2 Describe how a slaughterhouse complies with slaughter or killing regulations | ||
| 1.3 Describe how to complete the required certification and documentation. | ||
| 2. Understand the rules of Shechita | 2.1 Outline the Halachic rules of Shechita to include: | |
| · Restraining animals and birds pre-slaughter | ||
| · Slaughter of animals and birds | ||
| · Chalaf hygiene and type of incision | ||
| · Bleeding and examining animals | ||
| · Restraining animals post slaughter | ||
| · Inspecting each animal to confirm slaughter was correctly carried out and can be confirmed as Kosher | ||
| · Porging and salting the meat and water temperatures | ||
| 2.2 Describe how to perform slaughter according to Jewish traditions. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of slaughtering for Kosher meat, in an abattoir. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by abattoir operatives, managers and others who need this underpinning knowledge to carry out workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | |
| Unit expiry date | Dec-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit | |
| MP.117K Principles of slaughtering for Kosher meat. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of slaughtering for Kosher meat. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve on behalf of Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Dec-10 | |
| Unit guided learning hours | 13 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | MP.117K | |
| RITS Reference | D/502/7841 | |