Monitor the manufacture of meat products

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 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

  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

    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 manufacture of meat or poultry products

  9. monitor the flow and yield of the manufacturing 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 the manufacturing 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 manufacture of meat or

    poultry products

  15. complete and make available information relating to the

    manufacturing process

  16. check that all relevant technical and quality assurance

    documentation is complete

  17. report faults and matters that affect processing performance

  18. check that maintenance and cleaning records are complete

  19. check that handover and shut down procedures are followed

  20. make recommendations for improvements in the manufacturing


Knowledge and Understanding

You need to know and understand:

  1. what the food business operators arrangements are for

    scheduling and resourcing the manufacturing process

    1. what the manufacturing teams objectives and team competences


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

    and resourcing of manufacture

    1. the probable impact of inadequate process scheduling and


    1. how to use and interpret the food business operating procedures

    for manufacturing

    1. what the importance is of allocating staff with the right

    competences to specific tasks and duties

    1. why there is a need to update and amend schedules and resource

    information to meet business needs

    1. what the probable impact is of non-availability of staff or

    resources, including succession planning

    1. what the communication methods and approaches are for

    maintaining the manufacturing process

    1. the purpose of monitoring the manufacturing operation

    2. the importance of maximising yield and reducing possible waste in

    the process

    1. how to identify when team or individual support is required and

    how to provide effective support

    1. what the food business operating arrangements are for

    identifying, dealing with and reporting manufacturing problems

    1. what the required immediate course of action is when production

    does not go as planned

    1. who should be contacted and informed of any production failures

    2. what the requirements are for the use of quality control


    1. what the requirements are for the use of maintenance and

    cleaning schedules

    1. how to assess manufacturing performance in terms of operational

    yield, target setting, compliance and improvement

    1. the importance of reporting manufacturing performance and

    improvement issues


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN

impmp227s, impmp228k

Relevant Occupations

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

SOC Code



Meat; Poultry; Manufacturing operations; Supervising; Monitoring; Butchery processes