Control an automated bleeding system

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


This standard is about the skills and knowledge needed for you to control an automated bleeding system in food manufacture and/or supply operations. Controlling an automated bleeding system is important to maintaining supply to the meat and poultry production process. It is also important to maintaining the safe, hygienic production of meat and poultry. You will need to be able to prepare an automated system for bleeding operations. You also need to show you can control the bleeding system adhering to organisational and regulatory requirements. This standard is for you if you work in food manufacture and/or supply operations and are involved in controlling an automated bleeding system.

Performance criteria

You must be able to:

Prepare to control an automated bleeding system

  1. prepare to control an automated bleeding system in accordance

    with organisational standards

  2. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  3. check that power is switched on and the equipment is working

    before birds are fed into the system

  4. check that the feed to the cutting equipment is switched on and is

    operating at the required speed

  5. check or set the cutting equipment to the height and pitch that

    matches the size of the birds to be processed

  6. check the first birds into the equipment to ensure they are being

    cut effectively and humanely

  7. deal with any problems that might mean that cutting is not safe,

    hygienic or humane in accordance with organisational procedures

  8. monitor the feed into the cutting point and make sure birds are fed

    in meeting regulatory requirements and at the speed of production

  9. monitor cutting to make sure birds are properly cut in line with

    regulatory requirements

  10. take the necessary action to deal with birds that are not properly


  11. monitor the flow of birds from the cutting point to make sure there

    are no delays or breaks in production

  12. work within the limits of your responsibility

Knowledge and Understanding

You need to know and understand:

  1. why it is important to follow organisational and regulatory quality

    and welfare standards when controlling an automated bleeding


    1. how to access organisational standard operating procedures

    2. why animals are bled before human consumption

    3. the key features of an automated bleeding system

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

    5. how to maintain tools and equipment for bleeding and cutting to

    ensure they are effective, safe and meet the required hygiene


    1. how to check for signs of ineffective stunning

    2. the key features of an automated bleeding system and how they

    are controlled

    1. how to control the automated bleeding system

    2. ways of monitoring the feed into and from the cutting equipment

    and why monitoring is important

    1. signs of effective and ineffective bleeding

    2. quality and welfare problems resulting from improper sticking or

    cutting of meat or poultry species

    1. ways of ensuring animals are insensible to pain before sticking

    and bleeding and why that is important

    1. how ineffective bleeding can lead to wastage, potential customer

    complaints and lost revenue

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



Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN


Relevant Occupations

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

SOC Code



Food; Drink; Meat; Poultry; Bleeding; System; Process; Food