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 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. 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 sorting of meat or poultry offal and processing by-products.
Performance criteria
You must be able to:
- prepare to receive offal or by-products according to organisational requirements and standards
- wear and use personal protective equipment required in the sorting of by-products according to 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 by-product from the carcass to the sorting work area
- check that facilities are available for receiving the different categories of by-product
- 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
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
- 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