Monitor treatment operations in meat processing
Overview
This standard is about the skills and knowledge you need to monitor the treatment of meat or poultry in meat processing operations 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 treatment 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 and prepare for meat or poultry treatment
operations
select personal protective clothing and equipment suitable for the
process
contribute to the planning of treatment operations to meet food
business operating requirements
confirm treatment requirements and output targets
check materials and supplies are available to meet output targets
arrange treatment 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 meat or poultry treatment operations
provide support to staff to ensure output yield is maintained
identify technical problems affecting the quality or quantity of
output from treatment operations
identify resource and compliance issues that affect the quality or
quantity of output from treatment operations
respond to problems affecting the quality or quantity of output
from treatment operations in accordance with food business
operating procedures
report problems affecting quality or quantity of output from
treatment operations
deal with products that deviate from quality specifications
according to food business operating procedures
check that products are suitably stored or transferred to the next
stage of handling
Complete and report on monitoring of meat or poultry
treatment operations
complete documentation regarding the performance of treatment
processes
report faults that affect the future performance of treatment
operations
check that maintenance and cleaning records are complete
check that handover and shut down procedures are followed
make recommendations for improvements in the treatment
process
Knowledge and Understanding
You need to know and understand:
what the food business operating arrangements are for
scheduling and resourcing the manufacturing process
what the treatment team objectives and team competences are
what the systems and procedures are for planning, scheduling
and resourcing treatment operations
- the probable impact of inadequate process scheduling and
resourcing
- how to use and interpret the food business operating procedures
for treatment operations
- what the importance is of allocating staff with the right
competences to specific tasks and duties
- why there is a need to update and amend schedules and resource
information to meet business needs
what the probable impact is of non-availability of staff or resources
what the communication methods and approaches are for
maintaining treatment operations
the purpose of monitoring treatment operations
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 problems with treatment
operations
- what the requirements are for the use of quality control
documentation
- what the requirements are for the use of maintenance and
cleaning schedules
- how to assess manufacturing performance in terms of operational
yield, target setting, compliance and improvement
- the importance of reporting treatment operation performance and
improvement issues