Practical Animal Handling

Regulations under the Meat Safety Act, (Act no 40 of 2000) require that animal handlers must be trained.

The RMAA developed a very practical course where learners undergo a short theoretical session but spend most of the approximately 4 hours in the lairage at their abattoir.

Animal welfare has a huge influence on product quality and food safety. Learners are trained in their responsibilities to ensure meat safety and quality.

The program covers:

• Receiving practices and documentation Truck and lairage design
• Lairaging practices
• Humane handling
• Ante mortem procedures
• Cleaning and sanitation
• Restraining, stunning, hoisting & bleeding