Monitor the manufacture of meat products
Overview
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 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 the manufacture
of meat products
select personal protective clothing and equipment suitable for the
manufacturing processes
contribute to the planning of manufacturing processes to meet
business priorities
confirm manufacturing 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 manufacture of meat or poultry products
monitor the flow and yield of the manufacturing process
provide support to staff to ensure output and yield is maintained
identify problems that may affect the quality and quantity of output
from the manufacturing 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 manufacture of meat or
poultry products
complete and make available information relating to the
manufacturing process
check that all relevant technical and quality assurance
documentation is complete
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 manufacturing
process
Knowledge and Understanding
You need to know and understand:
what the food business operators arrangements are for
scheduling and resourcing the manufacturing process
- what the manufacturing teams objectives and team competences
are
- what the systems and procedures are for planning, scheduling
and resourcing of manufacture
- the probable impact of inadequate process scheduling and
resourcing
- how to use and interpret the food business operating procedures
for manufacturing
- what the importance is of allocating staff with the right
competences to specific tasks and duties
- why there is a need to update and amend schedules and resource
information to meet business needs
- what the probable impact is of non-availability of staff or
resources, including succession planning
- what the communication methods and approaches are for
maintaining the manufacturing process
the purpose of monitoring the manufacturing operation
the importance of maximising yield and reducing possible waste in
the process
- how to identify when team or individual support is required and
how to provide effective support
- what the food business operating arrangements are for
identifying, dealing with and reporting manufacturing problems
- what the required immediate course of action is when production
does not go as planned
who should be contacted and informed of any production failures
what the requirements are for the use of quality control
documentation
- what the requirements are for the use of maintenance and
cleaning schedules
- how to assess manufacturing performance in terms of operational
yield, target setting, compliance and improvement
- the importance of reporting manufacturing performance and
improvement issues