Eviscerate meat or poultry

This standard is about the skills and knowledge needed for you to eviscerate meat or poultry in food operations. Evisceration is the removal of the internal organs of an animal. It includes the removal of Category 2 and 3 animal by-products including those intended for disposal or human consumption. Complete evisceration is important in maximising the economic revenue from a carcass and in ensuring meat entering the food chain adheres to food safety standards.
 
You will need to be able to eviscerate meat or poultry species manually using the correct tools and equipment, adhering to regulatory and organisational standards. 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 evisceration of meat or poultry by hand.

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1. prepare to eviscerate meat or poultry according to organisational requirements and standards 
2. wear and use personal protective equipment according to regulatory standards and organisational requirements
3. check availability of meat or poultry for evisceration
4. assemble tools and equipment needed for evisceration
5. check availability of facilities for viscera and carcass with relevant people
6. check appropriate preparation of meat or poultry has taken place for clean and efficient evisceration
7. position the carcass for the safe, hygienic removal of viscera
8. open the carcass following organisational standards
9. identify the viscera you are required to remove from the carcass
10. locate and sever the membranous attachments that secure the viscera
11. remove viscera from carcass
12. trim edible viscera to organisational and regulatory requirements and specifications
13. store edible and inedible viscera according to organisational and legal and regulatory requirements and standards

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1. why it is important to follow organisational and regulatory standard operating procedures while eviscerating meat or poultry by hand
2. why meat or poultry species are eviscerated
3. the evisceration process for meat or poultry
4. the viscera of meat or poultry
5. why it is important to check the cleanliness of tools and equipment used in the manual evisceration of meat or poultry species
6. how to handle the meat or poultry carcass to maintain its quality
7. how to avoid contamination of the carcass during evisceration
8. how to access organisational quality and yield specifications relating to the manual evisceration of meat and poultry species
9. the work area, tools and equipment needed to carry out manual evisceration
10. how to store viscera and animal processing by-products according to organisational procedures
11. how ineffective evisceration can lead to wastage, potential customer complaints and lost revenue
12. the limits of your own authority and competence and why it is important to work within those limits
13. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

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1

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2028

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Current

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Original

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Improve

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IMPMP134

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

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8111

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Meat, poultry, eviscerate, food, hand

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