Use powered tools or equipment for processing meat or poultry

URN: IMPMP101
Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019

Overview

This standard is about the skills and knowledge needed for you to use powered tools or equipment for processing meat or poultry in food manufacture and/or supply operations. Powered tools and equipment can be used for a wide range of meat and poultry processing including sawing, de-rinding and slicing. You will need to be able to prepare and use powered tools and equipment adhering to regulatory and organisational health and safety standard operating standards. You will also need to be able to work to organisational quality and yield specifications. This standard is for you if you work in food manufacture and/or supply operations and are involved in using powered tools or equipment for processing meat or poultry.


Performance criteria

You must be able to:

Prepare to use powered tools or equipment

  1. prepare to use powered tools and equipment in accordance with

    organisational standards

  2. wear and use personal protective equipment when controlling

    powered tools or equipment in accordance with 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, correctly adjusted and

    working 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

    Use powered tools or equipment

  7. position the meat or meat products to make sure they will be cut

    safely, hygienically 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


Knowledge and Understanding

You need to know and understand:

  1. why it is important to follow organisational standard operating

    procedures when using powered tools and equipment

    1. the work area and resources needed to use powered tools and

    equipment

    1. why it is important to check the cleanliness of tools and equipment

    2. safety requirements for using the main types of powered tools and

    equipment including slicing, cutting sawing, skinning and

    chopping operations

    1. why tools should only be used for their intended purpose

    2. why pre-start checks are important

    3. how to avoid contamination of the meat or poultry when carrying

    out processing

    1. how to handle the meat or poultry carcass to maintain its quality

    2. what action to take when the meat or poultry does not adhere to

    organisational quality specifications

    1. how to dispose of waste products from meat or poultry processing

    2. how ineffective processing using powered tools and equipment

    can lead to wastage, potential customer complaints and lost

    revenue

    1. how to deal with operating problems within the limits of your

    responsibility


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

3

Indicative Review Date

01 Jan 2024

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

impmp101

Relevant Occupations

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

SOC Code

5433

Keywords

Meat; Poultry; Powered tools; Sawing; De rinding; Slicing; Food