Samuel Mailig

• Complied with food safety, hygiene and sanitation regulations for safe food preparation.
• Shackled and suspended live or slaughtered animals from conveyor for sticking, scalding and removal of hairs.
• Maintaining water temperature at scalding bath between 47 to 49 degree celcius.
• Make sure that the intestine is well cooked before it pass series of rollers.
• Make sure in each bundle there is 15 casing.
• Trimming bung make sure it is long and there is no blood or any contaminant like dirt.

· I check and see if my personal protective equipment and personal tool's are clean and sanitized to avoid contamination.

· I check and see if my working station are clean and sanitized, and there's no falling debris that can cause accident before I start the procedure.

· The animal was clean and prepare prior to slaughter. The animal was put in restraining box to limits its movement and aim perfect stunning. I placed the stunner at back of earlobe for about 6 seconds at 180 Volt’s

· Next is sticking procedure. I stick the animal at thoracic inlet at 45 degree angle. I ensure complete bleeding to avoid blood contamination.

· The hog will be shackling one of its leg using conveyor shackling.

· Before it was immersed at scalding bath the food animal was rinse to remove the blood and dirt. After the hog is rinse the hog will immersed in scalding bath at hot water for 2mins at 60to62 degree’s.

· After it was immersed in scalding bath then proceed to two dehairing machine to remove the hair. Then conduct secondary manual dehairing to totally free from animal hair.

· Next is removing the hooves using hooves remover that is look like hook. Then exposing the tendon at trotter then inserted the hook of gambrel.

· Then it was seinging to remove the excess hair in carcass then followed by scraping the burn hair.

· I open the chest to free the esophagus and wind pipe then cutting the rectum by triangular shape. Then cutting between pelvic down to chest bone. In market/meat shop carcass we locate the spleen to make a name for the corresponding owner. Next is removing the internal organs of carcass by starting pulling out the rectum at pelvic. Then removing the internal organs down to esophagus.

· After evisceration the carcass will split in two equal parts using circular splittimg saw.

· Trimming is conducted next the part were removed is lymph nodes blood contaminant and cyst

· The carcass is washed with water to removed blood or any contaminants then it was weight