The student attending the module of “Practical work in slaughterhouses” develops the study and knowledge of: structural, operational and hygiene requirements of slaughterhouses, including assessment of their compliance with regulatory requirements; transport of animals to slaughterhouse including implementation of Animal Welfare practices (discharge, lairage, stunning and bleeding methods); slaughtering hygiene and management of animal by-products, assessment of Animal Welfare and accompanying documentation; ante-mortem and post-mortem visit; slaughtering procedures of different species (domestic ungulates, poultry, lagomorphs, farmed and hunted) included in European legislation; marking and health certification.
The planning and implementation of the teaching activities of the module are aimed at stimulating the student to acquire the skills of analysis, linking and critical evaluation, developing practical skills and methodological approaches useful to mature application experiences in practical contexts or through simulations. The student will be able to communicate to professionals and specialists the results of assessments on hygiene and safety of processes and products, on the measures adopted for risk management, including the results of official control procedures, in relation to supply chains, processes and foods of animal origin.