Carry out manual stunning of meat or poultry species
Overview
This standard is about the skills and knowledge needed for you to carry out manual stunning of meat or poultry species in food manufacture and/or supply operations. Carrying out manual stunning of meat or poultry species is important to the production of meat and poultry that adheres to regulatory and organisational welfare standards. It is also important to the production of a quality product that meets organisational requirements. You will need to be able to prepare to stun meat or poultry species, adhere to meat or poultry welfare and safety standards, restrain meat or poultry and use manual stunning equipment. Understanding how to manually stun meat or poultry species is important to the production of a final product that meets regulatory and organisational welfare standards. It is also important to the production of a quality product that meets organisational requirements. You will need to know and understand the regulatory and organisational procedures that must be adhered to when manually stunning meat or poultry species. You must also know and understand the importance of maintaining meat or poultry welfare standards. This standard is for you if you work in food manufacture and/or supply operations and are involved in the manual stunning of meat and poultry species.
Performance criteria
You must be able to:
Prepare to carry out manual stunning
prepare to carry out manual stunning in accordance with
organisational standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check availability of stunning and restraining equipment
check stunning and restraining equipment is in working order
check availability of animals for stunning
communicate readiness for stunning to lairage colleagues
Carry out manual stunning
check animal welfare standards have been adhered to when
retraining and stunning
confirm where stun will take place
manually stun meat or poultry species in accordance with
regulatory standards and organisational requirements
maintain rate of stunning to ensure rate of production is
maintained
make carcass available to next stage of production process
Knowledge and Understanding
You need to know and understand:
how to access organisational procedures
- the organisational and regulatory procedures that must be
adhered to when carrying out manual stunning of meat or poultry
species
- the animal welfare standards relating to the manual stunning of
meat or poultry species
- the specific health and safety standards to be adhered to when
using manual stunning equipment
- the personal protective equipment required to carry out manual
stunning of meat and poultry species
- the tools and equipment needed to carry out manual stunning of
meat or poultry species
the key features of restraining equipment
why it is important to restrain meat or poultry while carrying out
manual stunning operations
- the importance of accuracy when carrying out manual stunning of
meat or poultry species
the key features of a captive bolt stunning system
the key features of a mushroom head stunning system
the advantages and disadvantages of manual stunning systems
signs of ineffective stunning of meat or poultry species
why it is important to communicate to relevant colleagues when
ineffective stunning has taken place