Sort meat or poultry processing by-products
Overview
This standard is about the skills and knowledge needed for you to sort meat or poultry by-products in food manufacture and/or supply operations. Meat and poultry by-products can be sorted into category 1, 2 or 3. Sorting meat and poultry by-products into the correct category is important in maintaining the food safety supply chain and in the maximisation of profit from a carcass. You will need to be able to prepare to sort meat or poultry processing by-products and carry out sorting adhering to regulatory and organisational requirements. This standard is for you if you work in food manufacture and/or supply operations and are involved in the sorting of meat or poultry offal and processing by-products.
Performance criteria
You must be able to:
Receive offal or by-products
prepare to receive offal or by-products in accordance with
organisational standards
wear and use personal protective equipment required in the
sorting of by-products in accordance with regulatory standards
and organisational requirements
check availability and cleanliness of equipment and work area for
sorting products
check that there is a clear flow from the point of removal of the byproduct from the carcass to the sorting work area
check that facilities are available for receiving the different
categories of by-product
Sort offal or by-products
sort the by-product into the correct category
check by-product conforms to organisational specification
inform relevant people if by-product does not conform to
specification
sort specific by-product into correct storage area
put by-products in the correct storage vessel after processing
work to organisational specifications and within limits of your
responsibility
Knowledge and Understanding
You need to know and understand:
the regulatory and organisational requirements relating to the
sorting of meat or poultry by-products for processing
- the tools, equipment and storage facilities needed to sort meat or
poultry processing by-products
- why meat and poultry by-products are sorted into category 1, 2
and 3
the viscera identified in each of the 1, 2 and 3 categories
why it is important to sort meat or poultry by-products into that
which is fit for human consumption and that which is not
- the impact of inaccurate sorting of meat and poultry by-products
on cost recovery
- the importance of maximising yield when processing meat or
poultry by- products to the economic category by-product value
- how to access organisational specifications relating to the sorting
of meat or poultry by-products
- why it is important to inform relevant people if incoming meat or
poultry by- products do not adhere to organisational specifications
- the importance of adhering to quality specifications to
organisational and customer requirements when sorting meat or
poultry by-products