Remove Category 1 specified risk material in meat processing
Overview
This standard is about the skills and knowledge needed for you to remove Specified Risk Material (SRM) in meat processing in food operations. SRM is the tissues of cattle, sheep or goats which cannot be passed for human consumption. SRM is the part of the animal most likely to contain Transmissible Spongiform Encephalopathy (TSE). TSE conditions affect the brain and nervous system of animals including humans. They include Bovine Spongiform Encephalopathy (BSE) in cattle and scrapie in sheep and goats. Tissue potentially carrying SRM includes the brain, spinal cord and thymus. SRM can be removed manually or using a vacuum removal system and is essential in the production of a final meat product that adheres to food safety requirements.
You will need to be able to identify SRM and remove it adhering to organisational and regulatory requirements. You must also know how to address problems and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
This standard is for you if you work in food operations and are involved in the removal of Category 1 SRM in meat processing.
Performance criteria
You must be able to:
- prepare to remove specified risk material according to organisational requirements and standards
- wear and use personal protective equipment according to regulatory standards and organisational requirements
- assemble tools and equipment needed for removing specified risk material
- check equipment is operating in accordance with organisational standards
- check availability of meat carcass
- check availability of storage area for specified risk material and carcass with relevant people
- identify the specified risk material you are required to remove from the carcass
- remove specified risk material from carcass to meet organisational requirements and standards
- store specified risk material for staining and disposal adhering to organisational standards
Knowledge and Understanding
You need to know and understand:
- why it is important to follow organisational and regulatory standard operating procedures when removing specified risk material in meat processing
- the regulatory definition of specified risk material
- the tissues and organs of cattle or sheep classed as SRM
- why specified risk material is removed from meat
- why it is important to check the cleanliness of tools and equipment used when removing specified risk material
- how to handle meat carcass to maintain its quality according to organisational requirements
- how to avoid contamination of the carcass when removing specified risk material and why it is important to do so
- how to access organisational specifications and requirements relating to the removal of specified risk material
- the work area, tools and equipment needed to remove specified risk material from meat
- how to store specified risk material
- how ineffective removal of specified risk material can lead to wastage, food safety issues and lost revenue
- the limits of your own authority and competence and why it is important to work within those limits
- what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so