Carry out manual bleeding operations
Overview
This standard is about the skills and knowledge needed for you to carry out manual bleeding of meat or poultry species in food manufacture and/or supply operations. Carrying out manual bleeding operations is important to the production of meat or poultry that is fit for human consumption, adheres to welfare regulations and meets quality specifications. You will need to be able to prepare work area, tools and equipment and to carry out sticking and bleeding. You also need to show you can carry out sticking and bleeding operations adhering to regulatory and organisational welfare and quality standards. This standard is for you if you work in food manufacture and/or supply operations and are involved in manual bleeding operations.
Performance criteria
You must be able to:
Prepare to carry out sticking and bleeding
prepare to carry out sticking and bleeding in accordance with
organisational standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check availability of work area, tools and equipment and that they
are clean and safe to use
check availability of animal or bird for bleeding
address any problems and inform relevant people if outside the
limits of your responsibility
Stick and bleed animal or bird
check the animal or bird is insensible to pain before bleeding and
deal with any that might still feel pain
move the animal or bird into the position for bleeding
use the tools for bleeding safely and effectively
sever blood vessels to make sure that blood is released from the
carcass rapidly
maintain food hygiene during bleeding in accordance with
organisational standards
make animal or bird available to the next stage of processing
work within the limits of your responsibility
Knowledge and Understanding
You need to know and understand:
why it is important to follow organisational and regulatory quality
and welfare standards when carrying out manual bleeding
operations
how to access organisational standard operating procedures
why meat and poultry species are bled before human
consumption
- the tools and equipment needed to carry out manual bleeding
operations
- how to maintain tools and equipment for bleeding and cutting to
ensure they are effective, safe and meet the required hygiene
standards
why it is important to check the cleanliness of tools and equipment
how to handle the animal or bird to maintain its quality
quality and welfare problems resulting from improper sticking or
cutting of meat or poultry species
- ways of ensuring animals are insensible to pain before sticking
and bleeding and why that is important
how to check for signs of ineffective stunning
how to carry out sticking or bleeding operations to maximise
bleeding
- how ineffective bleeding can lead to wastage, potential customer
complaints and lost revenue
- how to deal with operating problems within the limits of your
responsibility