The theoretical and practical training is the foundation of the Assafa process. This represents a pillar of the company because it aims at learning good practices, improving skills, consolidating knowledge and constantly evolving processes.

The training is based on four key modules :

Animal welfare

Animal welfare  to save them from excitement, pain or suffering

during each of the key stages before and after slaughtr.

Slaughter without stunning

Good practices for sharpen the knife a way that does not lead

to animal torture

Good practice for the animals throat must be cut by serverin the

carotid artery jugula vein and windpipe in a single swipe

Quality and technology of meat

The main stages of muscle processing, from beef to steak.

The concept of quality in the meat sector.

Carcass quality: grading, weight, meat yield.

The quality of the meat: traceability, taste, color, tenderness and any other factor related to consumer expectations.

Cutting of a carcass of cattle: identification and identification of the different pieces and their culinary use.

Hygiene

• The obligations of the professionals.
• PMS and the HACCP method.
• Traceability.
• The risks.
• The hygiene rules in accordance with the Good Practice Guide (GBPH) of the slaughterhouse sector.

Islamic jurisprudence

• Semantics and definition: Halal / Haram.
• The ritual slaughter according to the Quran and the Sunnah of the Prophet (SWS).
• Ritual slaughter (conditions of validity, requirements for the slaughterer).

Team :

• Ritual slaughterer

The ritual butcher slaughters animals with a knife by hand according to Islamic law

• Pre – mortem controller
  The controller checks that the animal is alive before being slaughtered, a condition strictly required in the context of Muslim ritual slaughter

• Site controller

This controller secures the processing site and controls the origin of the carcasses.

• Control and traceability manager

The manager oversees all activities related to ASSAFA and works on constantly changing procedures

• Post mortem controller

The controller checks that the trachea, esophagus, and both jugular veins have been severed

• Traceability controller

The traceability controller controls truck loading and plumb.

• Ritual slaughterer

The ritual butcher slaughters animals with a knife by hand according to Islamic law

• Pre – mortem controller
  The controller checks that the animal is alive before being slaughtered, a condition strictly required in the context of Muslim ritual slaughter

• Site controller

This controller secures the processing site and controls the origin of the carcasses.

• Control and traceability manager

The manager oversees all activities related to ASSAFA and works on constantly changing procedures

• Post mortem controller

The controller checks that the trachea, esophagus, and both jugular veins have been severed

• Traceability controller

The traceability controller controls truck loading and plumb.