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 in accordance with 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 need special skills so that the meat produced meets quality specifications as stipulated by the Rabbinical authority which will certify that the product is Kosher. This standard is recommended for you if you have responsibility for supporting production operations in food processing.
Performance criteria
You must be able to:
Ensure uninterrupted bleeding out following slaughter
check that equipment is ready to carry out bleeding effectively
move carcass to the right place at the bleeding point to carry out
bleeding effectively
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
Bleed animals or birds
move the animal or bird into position for bleeding in accordance
with organisational requirements
use the tools and methods for bleeding safely and effectively
follow procedures and legal requirements to maintain food safety
during bleeding
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 & 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 legislation relating bleeding
the workplace controls involved in bleeding
how to maintain the security and integrity of Kashrut seals on
kosher meat