Monitor secondary butchery in meat processing
Overview
This standard is about the skills and knowledge you need to monitor secondary butchery in meat processing. This includes monitoring the work of team members and ensuring that meat processing is carried out both safely and in accordance with organisational procedures. The standard also describes the knowledge needed to compile a range of different reports relating to product safety and quality. 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 secondary meat or
poultry butchery
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
contribute to the planning of secondary butchery work processes
confirm secondary butchery requirements and output targets
develop work plans to ensure that output targets are achieved
check that suitable tools and equipment are made available to
meet the food business operator's requirements
inspect work areas to check that they are safe and hygienic and
suitable for use
confirm that raw materials and ancillary supplies are made
available
allocate suitably skilled staff to specific tasks and duties
identify and report any non-compliance or shortfall in resource or
staff requirements
Control the secondary meat or poultry butchery process
monitor the flow and yield of the secondary butchery process
identify problems that may affect the quality and quantity of output
from secondary butchery
respond to problems affecting the quality or quantity of output in
accordance with the food business operator's procedures
report and take appropriate action regarding any problems that
might arise
check products are stored or transported to the next processing
stage
Compile reports relating to secondary butchery processes
complete relevant documentation accurately and make available
as necessary
report and take appropriate action regarding any problems which
might arise
check that maintenance and cleaning records are complete
confirm that handover and shut down procedures are followed
make recommendations for improvements in the secondary
butchery process
Knowledge and Understanding
You need to know and understand:
what the food business operator's arrangements are for the
scheduling and resourcing of secondary butchery
- how objectives and competences for the secondary butchery
team can be identified and specified
- what the systems are for the planning, scheduling and resourcing
of secondary 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 operator's 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
secondary butchery processing
the purpose of monitoring secondary 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 operator's arrangements are for
identifying, dealing with and reporting problems with secondary
butchery
what the purpose of quality control documentation is
what the requirements are for maintenance and cleaning
schedules
- how the performance of the secondary butchery operation can be
measured
the importance of reporting secondary butchery performance
how potential improvements in the secondary butchery operation
can be presented