Butcher Course

MODULE I: Who is the butcher: a coveted figure in the world of work and professions in Italy and in the world MODULE II: the main stages of slaughter: introduction of animals into the slaughterhouse, ante-mortem health check, stunning, hygulation, hair removal, flaying, evisceration, storage MODULE III: Ritual-religious slaughtering: conditions of livestock before slaughter and conditions of killing animals MODULE IV: Health legislation and health legislation on the slaughter of animals MODULE V: The specific tasks of the butcher change depending on the type of meat, the type of product to be obtained and the technologies used in the production plant. VI MODULE: How to Become a Butcher? Training and Professional Requirements: formal knowledge and practical skills