Monitor carcass production in meat or poultry processing
Overview
This standard is about the skills and knowledge needed for you to monitor carcass production in meat or poultry processing from the initial stunning and killing through to the production of a meat or poultry carcass. Monitoring the production of a meat or poultry carcass is important to maintaining the flow of production to storage for further processing and to ensuring maximum economic value is achieved by ensuring organisational quality and yield specifications are adhered to. You will need to be able to monitor the processing line, ensuring quality, yield and pace of production are maintained according to organisational specifications. This standard is for you if you work in food manufacture and/or supply operations and are involved in the monitoring the carcass processing line.
Performance criteria
You must be able to:
Monitor preparation of carcass production work area
wear and use personal protective equipment required while
carrying out monitoring in accordance with regulatory standards
and organisational requirements
monitor availability and cleanliness of equipment, work area,
facilities and resources in carcass production work areas
liaise with relevant people to check availability of meat and poultry
species
address problems within limits of your responsibility
Monitor carcass production
monitor quality and yield of carcass according to organisational
specifications
monitor pace of carcass production
monitor carcass offal and by-products against quality and yield
organisational specifications
address problems within limits of your responsibility and refer to
relevant people if problem outside the limits of your responsibility
check storage facilities and resources are sufficient to maintain
pace of carcass production
Knowledge and Understanding
You need to know and understand:
why meat or poultry species are stunned before bleeding
- the major stunning techniques used in the production of meat and
poultry
- the factors determining which stunning system is most suitable for
the stunning of specific meat and poultry species
- which types of manual and automatic stunning systems are most
suitable for meat and poultry species
- the major features of a gas stunning system, how it operates, its
advantages and disadvantages
the gas combinations used in gas stunning systems
the advantages associated with a two stage gas stunning system
how an electrical gas stunning system operates, its positive and
negative features
- the voltages and amperes needed to ensure complete stunning of
meat and poultry species
- the importance of waveform, frequency and constant current
stunners to meat or poultry species welfare
why an immersion tank is used in an electrical stunning system
the positive and negative features of a head only immersion
system in electrical stunning systems
- the positive and negative features of a high frequency electrical
waterbath system
- how the penetrating captive bolt and non-penetrating mushroom
headed bolts are used as mechanical stunning systems
- the positive and negative features of captive bolt and mushroom
headed mechanical stunning systems
signs of ineffective bleeding of meat or poultry species
the different bleeding systems used in the production of meat or
poultry
- the factors determining which bleeding system should be used in
the production of meat or poultry
the positive and negative features of automatic bleeding systems
how different bleeding systems can affect microbial contamination
of carcasses
- why it is important for all neck blood vessels to be cut completely
and promptly after stunning
- signs of ineffective bleeding of meat or poultry species