Use powered tools or equipment for processing meat or poultry

This standard is about the skills and knowledge needed for you to use powered tools or equipment for processing meat or poultry in food operations. Powered tools and equipment can be used for a wide range of meat and poultry processing including sawing, de-rinding, slicing, mixing and mincing.
 
You will need to be able to prepare and use powered tools and equipment adhering to regulatory and organisational health and safety requirements and operating standards. You will also need to be able to work to organisational quality and yield specifications.
 
You must also know how to address problems and adhere to regulatory standards and standard operating procedures and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
 
This standard is for you if you work in food operations and are involved in using powered tools or equipment for processing meat or poultry.

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1. prepare to use powered tools and equipment according to organisational requirements and standards
2. wear and use personal protective equipment when operating powered tools or equipment according to regulatory standards and organisational requirements
3. check work area, tools, equipment are clean and available for use
4. check that tools or equipment are safe, adjusted and fit for purpose and follow organisational standard operating procedures to make any necessary adjustments
5. check the work area is clear, free from hazards and safe
6. check that the work area is clear to receive processed product
7. position the meat or meat products to make sure they will be processed according to organisational requirements and with the minimum of waste
8. use the powered tool or equipment to further process meat and poultry
9. check that the processed meat or poultry meets organisational quality and yield specifications
10. work within the limits of your responsibility
11. make processed meat or poultry available to next stage of production process or storage area
12. store finished product adhering to organisational specifications

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1. why it is important to follow organisational standard operating procedures when using powered tools and equipment
2. the work area and resources needed to use powered tools and equipment
3. why it is important to check the cleanliness of tools and equipment
4. safety requirements for using the main types of powered tools and equipment including slicing, cutting, sawing, skinning, mixing and mincing operations
5. why tools should only be used for their intended purpose
6. why pre-start checks are important
7. how to avoid contamination of the meat or poultry when carrying out processing
8. how to handle the meat or poultry carcass to maintain its quality
9. what action to take when the meat or poultry does not adhere to organisational quality specifications
10. how to dispose of waste products from meat or poultry processing
11. how ineffective processing using powered tools and equipment can lead to wastage, potential customer complaints and lost revenue
12. the limits of your own authority and competence and why it is important to work within those limits
13. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

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1

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2028

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Current

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Original

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Improve

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IMPMP101

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Engineering and Manufacturing Technologies, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives

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8111

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Meat, poultry, powered tools, sawing, de-rinding, slicing, food

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