Use powered tools or equipment for processing meat or poultry
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
prepare to use powered tools and equipment in accordance with
organisational standards
wear and use personal protective equipment when controlling
powered tools or equipment in accordance with regulatory
standards and organisational requirements
check work area, tools, equipment are clean and available for use
check that tools or equipment are safe, correctly adjusted and
working and follow organisational standard operating procedures
to make any necessary adjustments
check the work area is clear, free from hazards and safe
check that the work area is clear to receive processed product
Use powered tools or equipment
position the meat or meat products to make sure they will be cut
safely, hygienically and with the minimum of waste
use the powered tool or equipment to further process meat and
poultry
check that the processed meat or poultry meets organisational
quality and yield specifications
work within the limits of your responsibility
make processed meat or poultry available to next stage of
production process or storage area
store finished product adhering to organisational specifications
Knowledge and Understanding
You need to know and understand:
why it is important to follow organisational standard operating
procedures when using powered tools and equipment
- the work area and resources needed to use powered tools and
equipment
why it is important to check the cleanliness of tools and equipment
safety requirements for using the main types of powered tools and
equipment including slicing, cutting sawing, skinning and
chopping operations
why tools should only be used for their intended purpose
why pre-start checks are important
how to avoid contamination of the meat or poultry when carrying
out processing
how to handle the meat or poultry carcass to maintain its quality
what action to take when the meat or poultry does not adhere to
organisational quality specifications
how to dispose of waste products from meat or poultry processing
how ineffective processing using powered tools and equipment
can lead to wastage, potential customer complaints and lost
revenue
- how to deal with operating problems within the limits of your
responsibility