Control an automated de-hairing or de-feathering system
Overview
This standard is about the skills and knowledge needed for you to control an automated de-hairing and/or de-feathering system in food manufacture and/or supply operations. Controlling an automated dehairing and/or de-feathering system is important to the production of meat and poultry that meets production requirements and quality specifications. Understanding how to control an automated de-hairing and or de-feathering system is important to the production of a final product that meets quality specification. You will need to be able to prepare to control a scalding system, a dehairing or de-feathering system and/or a singeing system. You must also be able to adhere to regulatory and organisational requirements, address problems within the limits of your responsibility and control operation of these systems. This standard is for you if you work in food manufacture and/or supply operations and are involved in operation of an automated de-hairing and/or de-feathering system.
Performance criteria
You must be able to:
Prepare to control a scalding de-hairing/de-feathering system
prepare to control a de-hairing/de-feathering system in
accordance with organisational standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check cleanliness and availability of services to de-hairing/defeathering equipment
check availability of carcass to de-hairing system
start de-hairing/de-feathering system
communicate readiness for scalding process to relevant
colleagues
Control scalding system
control operation of the scalding system
maintain rate of scalding to ensure rate of production is
maintained
address operating problems within the limits of your responsibility
communicate any problems outside your remit to relevant
colleague
Control a de-hairing or de-feathering or singeing system
control operation of the de-hairing or de-feathering or singeing
system
maintain rate of de-hairing or de-feathering or singeing to ensure
rate of production is maintained
check de-hairing or de-feathering or singeing against
organisational quality specifications
address problems with de-hairing or de-feathering system within
the limits of your responsibility
advise relevant colleagues of problems with de-hairing system
outside the limits of your responsibility
make carcass available to next stage of production process
Knowledge and Understanding
You need to know and understand:
the organisational and regulatory procedures that must be
adhered to when operating an automated de-hairing system
- the specific health and safety standards to be adhered to when
operating an automated de-hairing or de-feathering system
- the personal protective equipment required when operating an
automated de- hairing or de-feathering system
- the key features of an automated de-hairing or de-feathering
system
- why carcasses are scalded before de-hairing or de-feathering can
take place
the optimum time temperature for carcass scalding prior to dehairing or de- feathering
how the scalding time and temperature can vary depending on the
time of year
why it is important to keep the carcass moving during scalding
why singeing of pork carcasses is carried out
signs of ineffective de-hairing or de-feathering
why it is important to communicate to relevant colleagues when
ineffective de- hairing/de-feathering has taken place
why it is important to work within the limits of your responsibility
how to address problems outside the limits of your responsibility