Control automated meat or poultry processing operations
Overview
This standard is about the skills and knowledge needed for you to control automated meat or poultry processing in food operations. Controlling operations within an automated meat or poultry processing system is important to the production of meat and poultry that adheres to regulatory and organisational standards. It is also important to the production of a quality product that meets final product specifications.
You will need to be able to control operations within an automated meat or poultry processing system according to regulatory and organisational requirements and address problems within the limits of your responsibility. 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 controlling operations within an automated meat or poultry processing system.
Performance criteria
You must be able to:
- prepare to control automated processing operations according to organisational requirements and standards
- wear and use personal protective equipment according to regulatory standards and organisational requirements
- check equipment is clean and safe to operate in line with the organisational standard operating procedures
- check the automated operation is set to receive carcasses for processing according to organisational standard operating procedures and specifications
- check that carcasses are entering the operation at the specified speed to meet organisational production requirements
- maintain pace of production addressing problems within the limits of your responsibility
- inform relevant people if problems occur outside limits of your responsibility
- check carcasses are processed according to organisational specifications and make relevant adjustments as required
- check poultry discharge area and address problems within the limits of your responsibility
- check the output from the automated processing operation provides a continuous supply to the next stage of the system
Knowledge and Understanding
You need to know and understand:
- the regulatory and organisational requirements relating to the controlling of meat and poultry further processing
- the specific health and safety standards to be adhered to when using an automated slicing or dicing machine
- the personal protective equipment required when operating an automated slicing or dicing machine
- why meat and poultry is further processed
- the key features of an automated meat or poultry processing system
- the advantages and disadvantages of an automated meat and poultry system compared to manual further processing
- how to access organisational specifications
- the importance of adhering to product specifications
- why it is important to maximise yield during further processing
- signs of ineffective processing
- the importance of reducing waste
- the importance of handling by-products from the process according to organisational requirements and standards
- 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