Eviscerate animals or birds for kosher meat and 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. After Shechita, the internal organs of animals or birds must be removed if the meat is to be suitable for food. This is called evisceration. Some of the internal organs can be eaten and are sold for valuable extra income. Some are used for further processing and manufacture of meat products. The waste must be dealt with safely and hygienically. All the organs must be handled and processed carefully so that the maximum possible value can be gained from them. The knowledge required to eviscerate will contribute towards gaining the maximum value from the internal organs. 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. follow procedures according to your religion

  2. prepare to eviscerate animals and birds for Kosher meat and

    poultry in accordance with organisational standards

  3. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  4. check availability of meat or poultry for evisceration

  5. assemble tools and equipment needed for evisceration

  6. check availability of facilities for viscera and carcass with relevant


  7. check appropriate preparation of meat or poultry has taken place

    for clean efficient evisceration

  8. position the carcass for the safe, hygienic removal of viscera

  9. open the carcass following organisational standards

    Eviscerate meat or poultry

  10. identify the viscera you are required to remove from the carcass

  11. locate and sever the membranous attachments that secure the


  12. remove viscera from carcass

  13. trim edible viscera to organisational and regulatory specifications

  14. store edible and inedible viscera separately according to

    organisational standards

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

    relevant people

Knowledge and Understanding

You need to know and understand:

  1. the purpose of eviscerating animals or birds

    1. the evisceration process for animals or birds according to Halacha

    2. the internal organs of animals or birds and the examination

    process required

    1. the problems that can result from ineffective evisceration

    2. the differences in treatment of edible and inedible offal

    3. company procedures for opening carcasses in accordance with


    1. the tools and equipment used for evisceration

    2. company procedures for maintaining the hygiene of evisceration

    tools and equipment

    1. inspection procedures and standards for offal

    2. the legal requirements for evisceration procedures

    3. the rules of Kashrut to determine what can be used and what

    should be removed in accordance with Halacha

    1. the workplace controls involved in evisceration


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; Kosher; Kashrut; Halacha; Food