Monitor primal butchery in meat processing

Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019


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

  1. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  2. contribute to the planning of primal butchery work processes

  3. confirm primal butchery requirements and output targets

  4. develop work plans to ensure that targets are achieved

  5. check that suitable tools and equipment are made available to

    meet the food business operators requirements

  6. check that raw materials and ancillary supplies are made


  7. check that staff have completed the training relevant to the task

  8. allocate suitably skilled staff to specific tasks and duties

  9. identify and report any non-compliance or shortfall in resource or

    staff requirements

    Control the primal meat or poultry butchery process

  10. monitor the flow and yield of the primal butchery process

  11. monitor the achievement of relevant production targets and key

    performance indicators

  12. identify problems that may affect the quality and quantity of output

    from primal butchery

  13. report and take action regarding any problems which may arise

  14. check products are stored or transported to the next processing


    Compile reports relating to the primal butchery process

  15. complete relevant documentation and make available as


  16. report faults and matters that affect processing performance

  17. check that handover and shut down procedures are followed

  18. make recommendations for improvements in the primal butchery


Knowledge and Understanding

You need to know and understand:

  1. what the food business operating arrangements are for the

    scheduling and resourcing of primal butchery

    1. how objectives and competences for the primal butchery team

    can be identified and specified

    1. what the systems are for the planning, scheduling and resourcing

    of primal butchery

    1. what the indicators are that the work area is not hygienic and safe

    prior to manufacturing

    1. what the probable impact would be of inadequate process

    scheduling and resourcing

    1. how the food business operating procedures should be


    1. the importance of allocating staff with the relevant competences

    to specific tasks

    1. why there is a need to update and amend schedules and resource

    information to meet business needs

    1. what the probable impact would be of non-availability of staff or

    resources, including succession planning

    1. the communication methods and approaches required to maintain

    primal butchery processing

    1. the purpose of monitoring primal butchery operations

    2. the importance of maximising yield and reducing possible waste in

    the process

    1. how the need for individual or team support can be identified

    2. how whole teams and individual team members can be effectively


    1. what the food business operating arrangements are for

    identifying, dealing with and reporting problems with primal


    1. what the purpose of quality control documentation is

    2. what the requirements are for maintenance and cleaning


    1. how the performance of the primal butchery operation can be


    1. the importance of reporting primal butchery performance

    2. how potential improvements in the primal butchery operation can

    be presented


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN

impmp221s, impmp222k

Relevant Occupations

Engineering and Manufacturing Technologies, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Meat; Poultry; Primal processes; Supervising; Monitoring