Monitor slaughter operations in meat processing
Overview
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
select personal protective clothing and equipment suitable for the
slaughter processes
contribute to the planning of the slaughter process to meet
production requirements
confirm slaughter processing requirements and output targets
implement checks to ensure that slaughter equipment is working
correctly and is suitably calibrated for use
check livestock are available to meet output targets
arrange slaughter 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 for presentation,
stunning and bleeding
allocate suitably skilled staff to specific tasks and duties
identify and report any non-compliance or shortfall in resource or
staff requirements
Control the slaughter process
check that food chain information is available prior to slaughter
monitor the flow and yield of the slaughter 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 slaughter process
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 from the
slaughter area
dispose of products that deviate from quality specifications or
throughput schedules according to the food business operating
procedures
Compile reports relating to the slaughter process
complete and make available information relating to the slaughter
process
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 slaughter
process
Knowledge and Understanding
You need to know and understand:
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
- the regulatory requirements relating to animal welfare when
presenting animals for killing
- the machinery, utilities and equipment used in slaughter
operations
- how throughput schedules and output targets for slaughter
operations can be planned
how to organise livestock to meet output targets
how to allocate specific tasks and duties in the slaughter process
to make best use of staff competence and experience
- how to record, report and complete documentation for slaughter
processes
- how to identify and deal with non-compliance in slaughter
operations
how to organise and control the slaughter area
how to ensure that physical resources needed for the slaughter
process are available and are functioning
- what the importance is of controlling the quality and quantity of
output from slaughtering operations
- what the problems affecting quality or quality of output from the
slaughter area can be
- how problems with animal welfare, technical issues, resource
issues and compliance issues should be dealt with
- how to deal with products that deviate from quality specifications
or throughput schedules to comply with food business operators
procedures