Monitor meat or poultry further processing
Overview
This standard is about the skills and knowledge needed to monitor the further processing of meat or poultry by hand or using a semi or fully automated processing machine. Further processing of meat or poultry includes the slicing, dicing, mincing, jointing of meat and poultry and is important to the production of a variety of products that meet organisational and customer requirements. You will need to be able to monitor the preparation of work area, tools and equipment, facilities and resources. You will also need to be able to monitor and help maintain the pace of production, address problems within your remit and monitor product yield and quality 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 of meat or poultry further processing.
Performance criteria
You must be able to:
Prepare to monitor meat or poultry further processing
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check the availability of meat or poultry for further processing
against organisational requirements
monitor set up of further processing area, tools and equipment
and resources
access organisational standard operating procedures and product
specifications
refer problems outside the limits of your responsibility to relevant
people
monitor meat or poultry further processing according to
organisational requirements
maintain pace of further processing to production requirements
monitor yield and quality of meat or poultry products
organisational specifications
monitor transfer of further processed products to next stage of
processing
work within the limits of your responsibility
Complete further processing operations
stop further processing according to organisational and production
requirements
monitor removal and storage of waste
check work area tools and equipment are left according to
organisational specifications
Knowledge and Understanding
You need to know and understand:
the regulatory and organisational requirements relating to the
monitoring of meat or poultry further processing
- the specific health and safety standards to be adhered to when
monitoring and carrying out meat and poultry further processing
monitoring or carrying out meat or poultry further processing
- the personal protective equipment required when monitoring
further processing
- the tools and equipment and resources needed to carry out meat
or poultry further processing by hand, using semi-automated
equipment and fully automated equipment
- the key features of a semi and fully automated further processing
machine
how to access organisational specifications
the importance of adhering to product yield and quality
specifications
why it is important to maximise yield during further processing
the effect of not adhering to product yield and quality
specifications
signs of ineffective further processing
why it is important to address problems within the limits of your
responsibility
- how to report problems to the relevant people