Monitor the recovery of co-products and disposal of waste in meat processing

URN: IMPMP231
Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019

Overview

This standard is about the skills and knowledge you need to monitor the recovery of co-products during the meat processing operation in the context of an abattoir or meat processing business. This includes the safe handling and disposal of waste products. The standard describes the competency associated with the monitoring of work by team members and ensuring that processing 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:

Prepare for monitoring operations

  1. select personal protective clothing and equipment suitable for the

    process

  2. contribute to the planning of process operations to meet food

    business operating requirements

  3. confirm processing requirements and output targets

  4. check materials and supplies are available to meet output targets

  5. arrange processing areas to ensure that resources are available

    to meet business requirements

  6. allocate suitably skilled staff to specific tasks and duties

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

    staff requirements

    Control the recovery of co-products

  8. organise work practices to recover co-products from waste

  9. monitor the recovery of co-products to protect their value and

    achieve optimum yield

  10. monitor the application of food business operating procedures for

    storing and forwarding of co-products

  11. monitor the removal of waste to enable later handling and to avoid

    cross contamination

  12. monitor the storage of waste to ensure that waste levels do not

    exceed acceptable volumes

  13. respond to problems affecting the recovery of co-products in

    accordance with the food business operating procedures

  14. complete and make available the required processing

    documentation

    Control the disposal of waste and despatch of co-products

  15. organise work practices to despatch co-products and to dispose

    of waste

  16. check that procedures are followed for the despatch of byproducts

  17. check that procedures are followed for the disposal of waste

  18. handle separated waste in a way that avoids contamination and a

    reduction in their commercial value

  19. deal with problems in accordance with the food business

    operators procedures

  20. complete and make available the required processing

    documentation


Knowledge and Understanding

You need to know and understand:

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

    monitoring the recovery of co-products and disposal of waste

    1. the importance of allocating staff with the competences to perform

    tasks and duties

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

    information to meet business needs

    1. the probable impact of non-availability of staff or resources

    2. the communication methods and approaches required to maintain

    the monitoring of recovery of co-products and disposal of waste

    1. the purpose of monitoring the recovery of co-products

    2. 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 recovery operations

    1. what the requirements are for applying quality control measures

    2. how to recognise signs of pests and required actions

    3. what the requirements are for and how to apply maintenance and

    cleaning schedules

    1. how to assess recovery performance in terms of operational yield,

    target setting and achievement, compliance and operational

    improvement

    1. the importance of reporting recovery performance and

    improvement issues

    1. the purpose of monitoring the disposal of waste and despatch of

    co-products

    1. what the food business operating arrangements are for

    identifying, dealing with and reporting problems for the disposal of

    waste and despatch of co-products

    1. how to assess the disposal and despatch performance in terms of

    operational yield, target setting and achievement, compliance and

    improvement

    1. the importance of reporting disposal and despatch performance

    and improvement issues


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

2

Indicative Review Date

01 Jan 2024

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

impmp231s, impmp232k

Relevant Occupations

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

SOC Code

5433

Keywords

Meat; Poultry; Recovery; Co products; Supervising; Monitoring; Meat processing