Control an automated bleeding system
Overview
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
prepare to control an automated bleeding system in accordance
with organisational standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check that power is switched on and the equipment is working
before birds are fed into the system
check that the feed to the cutting equipment is switched on and is
operating at the required speed
check or set the cutting equipment to the height and pitch that
matches the size of the birds to be processed
check the first birds into the equipment to ensure they are being
cut effectively and humanely
deal with any problems that might mean that cutting is not safe,
hygienic or humane in accordance with organisational procedures
monitor the feed into the cutting point and make sure birds are fed
in meeting regulatory requirements and at the speed of production
monitor cutting to make sure birds are properly cut in line with
regulatory requirements
take the necessary action to deal with birds that are not properly
cut
monitor the flow of birds from the cutting point to make sure there
are no delays or breaks in production
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 controlling an automated bleeding
system
how to access organisational standard operating procedures
why animals are bled before human consumption
the key features of an automated bleeding system
why it is important to check the cleanliness of tools and equipment
how to maintain tools and equipment for bleeding and cutting to
ensure they are effective, safe and meet the required hygiene
standards
how to check for signs of ineffective stunning
the key features of an automated bleeding system and how they
are controlled
how to control the automated bleeding system
ways of monitoring the feed into and from the cutting equipment
and why monitoring is important
signs of effective and ineffective bleeding
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 ineffective bleeding can lead to wastage, potential customer
complaints and lost revenue
- how to deal with operating problems within the limits of your
authority