Monitor primal butchery in meat processing
Overview
This standard is about the skills and knowledge you need to monitor primal butchery processes in a meat or poultry processing business. This includes monitoring the work of team members and ensuring that meat processing is carried out both safely and in accordance with organisational procedures. This standard is for you if you work in a supervisory or team leader role within food manufacture and/or supply operations and are involved in the butchery of meat or poultry.
Performance criteria
You must be able to:
Organise and prepare the work area for primal meat or
poultry butchery
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
contribute to the planning of primal butchery work processes
confirm primal butchery requirements and output targets
develop work plans to ensure that targets are achieved
check that suitable tools and equipment are made available to
meet the food business operators requirements
check that raw materials and ancillary supplies are made
available
check that staff have completed the training relevant to the task
allocate suitably skilled staff to specific tasks and duties
identify and report any non-compliance or shortfall in resource or
staff requirements
Control the primal meat or poultry butchery process
monitor the flow and yield of the primal butchery process
monitor the achievement of relevant production targets and key
performance indicators
identify problems that may affect the quality and quantity of output
from primal butchery
report and take action regarding any problems which may arise
check products are stored or transported to the next processing
stage
Compile reports relating to the primal butchery process
complete relevant documentation and make available as
necessary
report faults and matters that affect processing performance
check that handover and shut down procedures are followed
make recommendations for improvements in the primal butchery
process
Knowledge and Understanding
You need to know and understand:
what the food business operating arrangements are for the
scheduling and resourcing of primal butchery
- how objectives and competences for the primal butchery team
can be identified and specified
- what the systems are for the planning, scheduling and resourcing
of primal butchery
- what the indicators are that the work area is not hygienic and safe
prior to manufacturing
- what the probable impact would be of inadequate process
scheduling and resourcing
- how the food business operating procedures should be
interpreted
- the importance of allocating staff with the relevant competences
to specific tasks
- why there is a need to update and amend schedules and resource
information to meet business needs
- what the probable impact would be of non-availability of staff or
resources, including succession planning
- the communication methods and approaches required to maintain
primal butchery processing
the purpose of monitoring primal butchery operations
the importance of maximising yield and reducing possible waste in
the process
how the need for individual or team support can be identified
how whole teams and individual team members can be effectively
supported
- what the food business operating arrangements are for
identifying, dealing with and reporting problems with primal
butchery
what the purpose of quality control documentation is
what the requirements are for maintenance and cleaning
schedules
- how the performance of the primal butchery operation can be
measured
the importance of reporting primal butchery performance
how potential improvements in the primal butchery operation can
be presented