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The regulation states that animals must be clean, and skinning must be carried out in such a way as to avoid contamination of the meat. The target group of the course “Assessment of animal cleanliness at slaughter” are those who will work on assessing the cleanliness of animals right after slaughter at the slaughterhouses.

In this course, the participants will be given the basic information needed for assessing animal cleanliness, both cattle and sheep. They will learn why we have the system of assessing animal cleanliness at slaughter, what’s important to consider when assessing animals and which categories we have for animal cleanliness.

The assessment made of animals at the slaughterhouse impacts both the slaughterhouse and the producer. Therefore, it is important that it is done correctly and equally by all operators. This applies both within each slaughterhouse, but also between the different slaughterhouses. This course aims to make this possible and also give the participant the chance to practice assessing animal cleanliness at slaughter.

Timeframe: 1 hour 30 minutes.

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