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 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
prepare to remove specified risk material in accordance with
organisational standards
wear and use personal protective equipment in accordance with
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
Eviscerate meat or poultry
identify the specified risk material you are required to remove
from the carcass
remove specified risk material from carcass to organisational
standards
store specified risk material for staining and disposal adhering to
organisational standards
work within the limits of your responsibility and refer problems to
relevant people
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 hygienically handle meat carcass to maintain its quality
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 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
why it is important to work within the limits of your responsibility
how to address problems outside the limits of your responsibility