Process meat or poultry offal or processing by-products
Overview
This standard is about the skills and knowledge needed for you to process meat or poultry offal or processing by-products in food manufacture and/or supply operations. Processing offal and byproducts is important to the maximisation of profit from carcasses. You will need to be able to prepare to process meat or poultry offal or by-products. You will also need to be able to trim and process offal or by-products 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 processing of meat or poultry offal or processing by- products.
Performance criteria
You must be able to:
Prepare to process offal or by-products
prepare to process offal or by-products in accordance with
organisational standards
wear and use personal protective equipment required in the
processing of offal and by-products in accordance with regulatory
standards and organisational requirements
check availability and cleanliness of equipment and work area for
processing offal or by-products
check that there is a clear flow from the point of offal or by-product
sorting to the processing work area
check that facilities are available for receiving offal or by-products
after processing
Trim and process offal or by-products of slaughter
check offal or by-product conforms to organisational specification
inform relevant person if offal or by-product do not conform to
specification
trim offal or by-product to organisational quality and yield
specification
store offal or by-products in the correct place 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
processing of meat or poultry offal and processing by-products
- the work area, tools, equipment, facilities and storage equipment
needed to process meat or poultry offal or processing by-products
the offal removed from meat or poultry carcasses
the by-products removed from meat or poultry carcasses
why meat and poultry by-products are sorted into category 1, 2 or
3
- how meat and poultry by-products can be sorted into category 1,
2 or 3
- how to access organisational specifications relating to the
processing of meat or poultry offal and by-products
- why it is important to inform relevant people if incoming sorted
meat or poultry offal or by-product does not adhere to
organisational specifications
- the importance of adhering to quality specifications to
organisational and customer requirements when processing meat
or poultry offal or by-products
- the importance of maximising yield when processing meat or
poultry offal or by- products to the economic value of a carcass