Monitor butchery in sales operations
Overview
This standard is about the skills and knowledge you need to monitor 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 meat and poultry
butchery
wear and use personal protective in accordance with regulatory
standards and organisational requirements
contribute to the planning of primal butchery work processes to
meet business priorities
confirm butchery requirements and output targets
arrange work areas to ensure that resources are available to meet
business requirements
check that suitable tools and equipment are made available to
meet the food business operating requirements
check 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 butchery of meat and poultry
monitor the flow and yield of the primal butchery process
provide support to staff to ensure output and yield is maintained
identify problems that may affect the quality and quantity of output
from butchery processes
respond to problems affecting the quality or quantity of output in
accordance with the food business operating procedures
report problems affecting quality or quantity of output
check products are stored or transported to the next processing
stage
Compile reports relating to the butchery process
complete documentation and make available as necessary
report faults and matters that affect processing performance
check that maintenance and cleaning records are complete
check that handover and shut down procedures are followed
make recommendations for improvements in the butchery process
Knowledge and Understanding
You need to know and understand:
what the food business operating arrangements are for the
scheduling and resourcing of butchery processes
- how objectives and competences for the butchery team can be
identified and specified
- what the systems are for the planning, scheduling and resourcing
of butchery processes
- 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 butchery processing
the purpose of monitoring 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 butchery
processes
what the purpose of quality control documentation is
what the requirements are for maintenance and cleaning
schedules
- what the different performance measures benchmarks are for
butchery operations
how the performance of the butchery operation can be measured
the importance of reporting butchery performance
how potential improvements in the butchery operation can be
presented