Eviscerate meat or poultry

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


This standard is about the skills and knowledge needed for you to eviscerate meat or poultry in food manufacture and/or supply 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. This standard is for you if you work in food manufacture and/or supply operations and are involved in the evisceration of meat or poultry by hand.

Performance criteria

You must be able to:

Prepare to eviscerate

  1. prepare to eviscerate meat or poultry in accordance with

    organisational standards

  2. wear and use personal protective equipment in accordance with

    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


  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


  11. remove viscera from carcass

  12. trim edible viscera to organisational and regulatory specifications

  13. store edible and inedible viscera separately according to

    organisational standards

  14. 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 while eviscerating meat or poultry by hand

    1. why meat or poultry species are eviscerated

    2. the evisceration process for meat or poultry

    3. the viscera of meat or poultry

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

    used in the manual evisceration of meat or poultry species

    1. how to handle the meat or poultry carcass to maintain its quality

    2. how to avoid contamination of the carcass during evisceration

    3. how to access organisational quality and yield specifications

    relating to the manual evisceration of meat and poultry species

    1. the work area, tools and equipment needed to carry out manual


    1. how to store viscera and animal processing by-products according

    to organisational procedures

    1. how ineffective evisceration can lead to wastage, potential

    customer complaints 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 Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN


Relevant Occupations

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

SOC Code



Meat; Poultry; Eviscerate; Food; Drink; Hand