Monitor butchery in sales operations

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 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


  1. wear and use personal protective in accordance with regulatory

    standards and organisational requirements

  2. contribute to the planning of primal butchery work processes to

    meet business priorities

  3. confirm butchery requirements and output targets

  4. arrange work areas to ensure that resources are available to meet

    business requirements

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

    meet the food business operating requirements

  6. check that raw materials and ancillary supplies are made


  7. allocate suitably skilled staff to specific tasks and duties

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

    staff requirements

    Control the butchery of meat and poultry

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

  10. provide support to staff to ensure output and yield is maintained

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

    from butchery processes

  12. respond to problems affecting the quality or quantity of output in

    accordance with the food business operating procedures

  13. report problems affecting quality or quantity of output

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


    Compile reports relating to the butchery process

  15. complete documentation and make available as necessary

  16. report faults and matters that affect processing performance

  17. check that maintenance and cleaning records are complete

  18. check that handover and shut down procedures are followed

  19. make recommendations for improvements in the butchery process

Knowledge and Understanding

You need to know and understand:

  1. what the food business operating arrangements are for the

    scheduling and resourcing of butchery processes

    1. how objectives and competences for the butchery team can be

    identified and specified

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

    of butchery processes

    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 butchery processing

    1. the purpose of monitoring 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 butchery


    1. what the purpose of quality control documentation is

    2. what the requirements are for maintenance and cleaning


    1. what the different performance measures benchmarks are for

    butchery operations

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

    2. the importance of reporting butchery performance

    3. how potential improvements in the butchery operation can be



Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN

impmp225s, impmp226k

Relevant Occupations

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

SOC Code



Meat and poultry; Sales operation; Butchery processes; Supervising; Monitoring