Split meat carcasses
Overview
This standard is about the skills and knowledge needed for you to split meat carcasses in food manufacture and/or supply operations. Beef, lamb, pork, goat and venison carcasses are commonly split to aid handling and butchery operations. Splitting meat carcasses is an essential part of the processing of meat to enable handling and butchery to be carried out more effectively and efficiently. You will need to be able to split meat carcasses using the correct tools and equipment and adhering to regulatory and organisational specifications. This standard is for you if you work in food manufacture and/or supply operations and are involved in splitting meat carcasses.
Performance criteria
You must be able to:
Prepare to carry out splitting of meat carcass
prepare to carry out splitting of carcass in accordance with
organisational standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check availability of meat carcass for splitting
assemble tools and equipment needed for splitting
check availability of storage area for split carcass with relevant
people
make sure the carcass is in the most effective position for splitting
place yourself in the most effective place and position for splitting
Carry out splitting of meat carcass
carry out splitting of the carcass following organisational
standards
carry out splitting at a pace to meet the speed of production
clean and maintain tools and equipment between tasks following
organisational standards and to meet food safety requirements
inform relevant people if problems occur outside the limits of your
responsibility
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 splitting carcasses
- the personal protective equipment required to split meat
carcasses
the tools and equipment needed to split carcasses
why it is important to have hygienically clean personal protective
equipment, work area, tools and equipment when splitting
carcasses
- the importance of keeping waste to a minimum when splitting
carcasses, its affect on yield and potential loss of revenue
- the importance of carrying out quality checks against
organisational specifications
- why it is important to work within the limits of your responsibility
and report problems to the relevant people