Monitor the manufacture of meat products

This standard is about the skills and knowledge you need to monitor butchery processes in the context of a manufacturing operation producing meat or poultry-based products.
 
This includes monitoring the work of team members and ensuring that meat processing is carried out according to organisational and regulatory procedures and standards. You must also know how to address problems and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
 
This standard is for you if you work in a supervisory or team leader role within food operations and are involved in the butchery of meat or poultry.

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1. select personal protective clothing and equipment suitable for the manufacturing processes
2. contribute to the planning of manufacturing processes to meet business priorities
3. confirm manufacturing requirements and output targets
4. arrange work areas to ensure that resources are available to meet organisational 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 available
7. allocate suitably skilled staff to specific tasks and duties
8. identify and report any non-compliance or shortfall in resource or staff requirements
9. monitor the flow and yield of the manufacturing process
10. provide support to staff to ensure output and yield is maintained
11. identify and address problems that may affect the quality and quantity of output from butchery processes according to food business operating procedures
12. check products are stored or transported to the next processing stage
13. complete and make available information relating to the manufacturing process
14. check that all relevant technical and quality assurance documentation is complete
15. report faults and matters that affect processing performance
16. check that maintenance and cleaning records are complete
17. check that handover and shut down procedures are followed
18. make recommendations for improvements in the manufacturing process

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1. what the food business operators’ arrangements are for scheduling and resourcing the manufacturing process
2. what the manufacturing teams objectives and team competences are
3. what the systems and procedures are for planning, scheduling and resourcing of manufacture
4. the probable impact of inadequate process scheduling and resourcing
5. how to use and interpret the food business operating procedures for manufacturing
6. what the importance is of allocating staff with the right competences to specific tasks and duties
7. why there is a need to update and amend schedules and resource information to meet business needs
8. what the probable impact is of non-availability of staff or resources, including succession planning
9. what the communication methods and approaches are for maintaining the manufacturing process
10. the purpose of monitoring the manufacturing operation
11. the importance of maximising yield and reducing possible waste in the process
12. how to identify when team or individual support is required and how to provide effective support
13. what the food business operating arrangements are for identifying, dealing with and reporting manufacturing problems
14. what the required immediate course of action is when production does not go as planned
15. who should be contacted and informed of any production failures
16. what the requirements are for the use of quality control documentation
17. what the requirements are for the use of maintenance and cleaning schedules
18. how to assess manufacturing performance in terms of operational yield, target setting, compliance and improvement
19. the importance of reporting manufacturing performance and improvement issues
20. the limits of your own authority and competence and why it is important to work within those limits
21. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

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1

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2028

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Current

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Original

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Improve

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IMPMP227

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

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8111

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Meat, poultry, manufacturing operations, supervising, monitoring, butchery processes

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