Monitor bleeding for Kosher meat
Overview
This standard is about the skills and knowledge you need to monitor bleeding operations for Kosher meat. This job must be done by experienced people with provisional or full licences. The job is tightly controlled by Halachic laws that define methods of bleeding according to Jewish Law.
The task is important to the industry because the way it is done affects the condition of the meat and whether it is suitable for human consumption and complies with regulations governing the Kashrut (fitness for purpose) of meat. If you do this work, you require specialist skills and knowledge so that the meat produced meets quality specifications as stipulated by the Rabbinical authority which will certify that the product is Kosher.
You must also know how to address problems and adhere to regulatory standards and standard operating procedures 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 recommended for you if you have responsibility for supporting production operations in food processing.
Performance criteria
You must be able to:
- check that equipment is ready to carry out bleeding according to organisational and legal requirements
- move carcass to the right place at the bleeding point to carry out bleeding according to organisational and religious requirements
- check that tools and equipment meet food safety requirements and follow procedures to deal with any problems
- check facilities for holding animals or birds planned for bleeding and follow procedures to deal with any problems
- move the animal or bird into position for bleeding according to organisational requirements
- use the tools and methods for bleeding according to organisational and legal requirements
- follow food safety procedures during bleeding in line with organisational and legal requirements
- check the time for bleeding as directed by the certifying Rabbinical authority
Knowledge and Understanding
You need to know and understand:
- why animals and birds are bled before human consumption
- the principles of bleeding animals and birds
- the blood vessels involved in the bleeding of animals or birds
- the methods of cutting and porging blood vessels nerves and fats for Kosher meat
- the methods of soaking animals or birds
- the methods of salting, resting and rinsing
- how to maintain materials and equipment for bleeding and koshering to ensure they are effective, safe and meet the required religious and hygiene standards
- why hygiene is important in bleeding
- the legal requirements relating to bleeding
- the workplace controls involved in bleeding
- how to maintain the security and integrity of Kashrut seals on kosher meat
- 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