Remove category 1 specified risk material in meat processing

URN: IMPMP130
Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019

Overview

This standard is about the skills and knowledge needed for you to remove specified risk material (SRM) in meat processing in food manufacture and/or supply 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 encephopathy (TSE). TSE conditions affect the brain and nervous system of animals including humans. They include bovine spongiform encephopathy (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. This standard is for you if you work in food manufacture and/or supply 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

  1. prepare to remove specified risk material in accordance with

    organisational standards

  2. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  3. assemble tools and equipment needed for removing specified risk

    material

  4. check equipment is operating in accordance with organisational

    standards

  5. check availability of meat carcass

  6. check availability of storage area for specified risk material and

    carcass with relevant people

    Eviscerate meat or poultry

  7. identify the specified risk material you are required to remove

    from the carcass

  8. remove specified risk material from carcass to organisational

    standards

  9. store specified risk material for staining and disposal adhering to

    organisational standards

  10. work within the limits of your responsibility and refer problems to

    relevant people


Knowledge and Understanding

You need to know and understand:

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

    operating procedures when removing specified risk material in

    meat processing

    1. the regulatory definition of specified risk material

    2. the tissues and organs of cattle or sheep classed as SRM

    3. why specified risk material is removed from meat

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

    used when removing specified risk material

    1. how to hygienically handle meat carcass to maintain its quality

    2. how to avoid contamination of the carcass when removing

    specified risk material and why it is important to do so

    1. how to access organisational specifications relating to the removal

    of specified risk material

    1. the work area, tools and equipment needed to remove specified

    risk material from meat

    1. how to store specified risk material

    2. how ineffective removal of specified risk material can lead to

    wastage, food safety issues and lost revenue

    1. why it is important to work within the limits of your responsibility

    2. how to address problems outside the limits of your responsibility


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

3

Indicative Review Date

01 Jan 2024

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

impmp130

Relevant Occupations

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

SOC Code

5433

Keywords

Meat; Poultry; Risk; Material; Processing; Food; Safety