Slaughter Floor
Converts livestock into dressed carcases and edible offal under hygienic conditions on the beef and small stock chains. The team operates stunning, sticking, hide and pelt removal, evisceration, splitting and trimming stations and presents carcases and viscera for post-mortem inspection.
What the team is accountable for
- Operate each station to the work instruction and chain speed
- Maintain knife sharpness and sterilise between carcases
- Prevent hide, ingesta and faecal contamination of the carcase
- Present heads, viscera and carcases for inspection in correlation
- Complete station changeover and clean as you go duties
How we know it is working
Who works here
Grant Oduya
Grant started as a slaughterman fourteen years ago and now runs both chains, chain speed decisions and station rotations.
Where the work is recorded
QA Monitoring and Verification Log
Records pre-operational hygiene inspections, critical control point checks, chiller assessments, Meat Hygiene Assessment results and container inspections.
Incident and Hazard Register
The plant register of injuries, near misses, hazards and animal welfare events, with investigation status and corrective actions.
Training and Competency Matrix
Records each worker's induction, station competencies, licences and refresher dates so supervisors can see who is signed off for which station.