Monitor the recovery of co-products and disposal of waste in meat processing
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
select personal protective clothing and equipment suitable for the
process
contribute to the planning of process operations to meet food
business operating requirements
confirm processing requirements and output targets
check materials and supplies are available to meet output targets
arrange processing areas to ensure that resources are available
to meet business requirements
allocate suitably skilled staff to specific tasks and duties
identify and report any non-compliance or shortfall in resource or
staff requirements
Control the recovery of co-products
organise work practices to recover co-products from waste
monitor the recovery of co-products to protect their value and
achieve optimum yield
monitor the application of food business operating procedures for
storing and forwarding of co-products
monitor the removal of waste to enable later handling and to avoid
cross contamination
monitor the storage of waste to ensure that waste levels do not
exceed acceptable volumes
respond to problems affecting the recovery of co-products in
accordance with the food business operating procedures
complete and make available the required processing
documentation
Control the disposal of waste and despatch of co-products
organise work practices to despatch co-products and to dispose
of waste
check that procedures are followed for the despatch of byproducts
check that procedures are followed for the disposal of waste
handle separated waste in a way that avoids contamination and a
reduction in their commercial value
deal with problems in accordance with the food business
operators procedures
complete and make available the required processing
documentation
Knowledge and Understanding
You need to know and understand:
how to use and interpret food business operating procedures for
monitoring the recovery of co-products and disposal of waste
- the importance of allocating staff with the competences to perform
tasks and duties
- why there is a need to update and amend schedules and resource
information to meet business needs
the probable impact of non-availability of staff or resources
the communication methods and approaches required to maintain
the monitoring of recovery of co-products and disposal of waste
the purpose of monitoring the recovery of co-products
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 recovery operations
what the requirements are for applying quality control measures
how to recognise signs of pests and required actions
what the requirements are for and how to apply maintenance and
cleaning schedules
- how to assess recovery performance in terms of operational yield,
target setting and achievement, compliance and operational
improvement
- the importance of reporting recovery performance and
improvement issues
- the purpose of monitoring the disposal of waste and despatch of
co-products
- what the food business operating arrangements are for
identifying, dealing with and reporting problems for the disposal of
waste and despatch of co-products
- how to assess the disposal and despatch performance in terms of
operational yield, target setting and achievement, compliance and
improvement
- the importance of reporting disposal and despatch performance
and improvement issues