TRAINING REQUIREMENTS

The role of abattoir workers and slaughter operators is crucial in ensuring the quality and safety of the product. Training and continuous re-evaluation of skills levels of workers and operators provide the necessary assurances to local and international consumers as to the safety and quality of the product.

The training division of the Association consists of 6 training officials and 4 slaughter instructors. The Association has also established closer contact with the various provincial veterinary authorities to further identify training needs of abattoirs.

The Training program provided by the RMAA enhances assurances with regard to the slaughter and hygiene process and assists the Department in the application of hygiene standards at abattoirs in terms of the requirements of the Meat Safety Act (Act 40 of 2000).

The provision of these activities is in line with the current requirements of the Meat Safety Act (Act 40 of 2000) and complement the NDA’s essential national standards and the monitoring of such by provincial veterinary authorities. The training offered by the Association aims to ensure that abattoirs meet the health, quality and safety standards by way of the implementation of an approved hygiene management program.

The training program further provides compliance in terms of the aims of the Skills Development Act. This Act provides a structural framework for training in the workplace.

Routine Training

Training of slaughter operators in the various slaughter and dressing positions and techniques.

Alternative Training

The conversion of various sheep slaughter lines to the inverted slaughter technique is but one of the improved techniques that was explained and implemented to the industry. Although this technique may not always be applicable to all existing structures, it does emphasize the importance of correct techniques to provide a healthy product with a longer shelf life to the trade and the consumer. This method also provides an improved hide quality and easier slaughtering. Sticking of cattle is another example.

Correction of Slaughter Methods

Slaughter operators often use incorrect techniques due to a lack of knowledge, ignorance, incorrect working procedures and frequently incorrect or inadequate facilities.

Starting-up of New Abattoirs

The training teams are actively involved with the planning, trial slaughtering and starting-up of new abattoirs, or abattoirs of which ownership changed. These processes are done in conjunction  with the various veterinary authorities in provinces. The initial training at new abattoirs or of new personnel at existing facilities, includes the introductory hygiene awareness and meat safety programs.

Operational Investigations

The training division is actively involved in investigations with regard to personnel composition, slaughter-out percentages and increased production outputs.

Hygiene Management

Although regular laboratory testing of water, personnel, products and facilities forms part of the regulations in terms of the current Meat Safety Act, abattoirs often neglect this aspect. The training division consults widely on these aspects and offers abattoirs access to these services during the course of their program by means of a co-operation agreement with Swift.

Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP)

A four day course is presented by the Association and will form part of the export readiness project of SETASA. The selection of abattoirs is done in conjuction with provincial veterinary authorities who are invited to nominate an official to attend the course as well. The course includes practical orientation in the abattoir on hygiene management and explains HACCP principles related to the abattoir industry specifically.   This enables the candidates to implement necessary processes within their abattoir as required.

Hygiene Awareness

A one day course provides theoretical an practical training and is regarded as a prerequisite for all abattoir workers. The purpose of this course is to equip the abattoir worker with basic knowledge of food poisoning, food hygiene and working in a clean environment. It underlies basic personnel and food safety principles essential in dealing with a perishable product.