Monitor slaughter operations in meat processing

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 slaughter processes in the context of an abattoir or meat processing business. This includes monitoring the work of team members and ensuring that slaughter operations are 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 an abattoir or meat processing business.

Performance criteria

You must be able to:

Organise the slaughter process

  1. select personal protective clothing and equipment suitable for the

    slaughter processes

  2. contribute to the planning of the slaughter process to meet

    production requirements

  3. confirm slaughter processing requirements and output targets

  4. implement checks to ensure that slaughter equipment is working

    correctly and is suitably calibrated for use

  5. check livestock are available to meet output targets

  6. arrange slaughter areas to ensure that resources are available to

    meet business requirements

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

    meet the food business operating requirements for presentation,

    stunning and bleeding

  8. allocate suitably skilled staff to specific tasks and duties

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

    staff requirements

    Control the slaughter process

  10. check that food chain information is available prior to slaughter

  11. monitor the flow and yield of the slaughter process

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

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

    from the slaughter process

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

    accordance with the food business operating procedures

  15. report problems affecting quality or quantity of output from the

    slaughter area

  16. dispose of products that deviate from quality specifications or

    throughput schedules according to the food business operating


    Compile reports relating to the slaughter process

  17. complete and make available information relating to the slaughter


  18. report faults and matters that affect processing performance

  19. check that maintenance and cleaning records are complete

  20. check that handover and shut down procedures are followed

  21. make recommendations for improvements in the slaughter


Knowledge and Understanding

You need to know and understand:

  1. the relevant legal and regulatory requirements, health and safety,

    hygiene and environmental standards and instructions and what

    might happen if they are not followed/met

    1. the regulatory requirements relating to animal welfare when

    presenting animals for killing

    1. the machinery, utilities and equipment used in slaughter


    1. how throughput schedules and output targets for slaughter

    operations can be planned

    1. how to organise livestock to meet output targets

    2. how to allocate specific tasks and duties in the slaughter process

    to make best use of staff competence and experience

    1. how to record, report and complete documentation for slaughter


    1. how to identify and deal with non-compliance in slaughter


    1. how to organise and control the slaughter area

    2. how to ensure that physical resources needed for the slaughter

    process are available and are functioning

    1. what the importance is of controlling the quality and quantity of

    output from slaughtering operations

    1. what the problems affecting quality or quality of output from the

    slaughter area can be

    1. how problems with animal welfare, technical issues, resource

    issues and compliance issues should be dealt with

    1. how to deal with products that deviate from quality specifications

    or throughput schedules to comply with food business operators



Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN

impmp229s, impmp230k

Relevant Occupations

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

SOC Code



Meat; Poultry; Slaughter operations; Supervising; Monitoring; Meat processing