Monitor the recovery of meat and poultry processing by-products
Overview
This standard is about the skills and knowledge needed for you to monitor the recovery of processing by-products in food manufacture and/or supply operations. Monitoring the recovery of processing byproducts is important to the maintaining the flow of production, it is also important to the maximisation of profit from meat or poultry carcasses. You will need to be able to monitor the recovery by-products during the sorting and processing stages, 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 of the recovery of animal processing by-products.
Performance criteria
You must be able to:
Monitor preparation by-products processing and sorting
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 offal and/or by-products work areas
liaise with relevant people to check availability of by-products for
sorting and processing
address problems within limits of your responsibility
Monitor processing and sorting of offal or by-products
monitor quality and yield of by-products requiring sorting and
processing, address problems with relevant people
monitor pace of sorting and processing and address problems to
maintain pace of processing
monitor sorted and processed by-products against quality and
yield organisational specifications
address product quality and yield specification problems within
limits of your responsibility and refer to relevant person if problem
outside your responsibility
confirm storage facilities are sufficient to maintain pace of sorting
and processing
check staining is carried out to organisational and regulatory
requirements
work within the limits of your responsibility
Knowledge and Understanding
You need to know and understand:
the definition of specified risk material and its importance in the
production of meat and poultry fit for human consumption
- the regulations and methods relating to the safe disposal of
specified risk material
the definition of category 1, 2 and 3 by-products
health hazards associated with the meat and poultry processing
by-products
- the main red offal and green offal and by-products from meat and
poultry
- why it is important to maximise the recovery of animal by-products
from meat and poultry carcasses
- how to maximise recovery of animal processing by-products from
each stage of the production process
- the relative economic value of the main by-products from animal
processing
the key features of natural casings production
the commercial markets for animal by-products
the key nutritional value of edible by-products
the key features of hide and skin handling prior to processing