Monitor the slicing and wrapping of meat and meat products
Overview
This standard is about the skills and knowledge you need to monitor the slicing and wrapping of meat or poultry products in the context of an abattoir or meat processing business. The type of wrapping referred to in this standard is that which comes into direct contact with the food. This includes plastic cartons, film and modified atmosphere packaging. The standard describes the competency associated with the monitoring of work by team members and ensuring that slicing and wrapping 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 the slicing and wrapping of meat
and meat products
select personal protective clothing and equipment suitable for the
process
contribute to the planning of slicing and wrapping operations to
meet food business operating requirements
confirm slicing and wrapping requirements and output targets
check materials and supplies are available to meet output targets
arrange slicing and wrapping 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 slicing and wrapping of meat and meat products
provide support to staff to ensure output yield is maintained
identify technical problems affecting the quality or quantity of
output from slicing and wrapping operations
identify resource and compliance issues that affect the quality or
quantity of output from slicing and wrapping operations
respond to problems affecting the quality or quantity of output
from slicing and wrapping operations in accordance with food
business operators procedures
report problems affecting quality or quantity of output from slicing
and wrapping 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 slicing and wrapping
of meat and meat products
complete documentation regarding the performance of slicing and
wrapping operations
report faults that affect the future performance of slicing and
wrapping operations
check that maintenance and cleaning records are complete
check that handover and shut down procedures are followed
make recommendations for improvements in the slicing and
wrapping process
Knowledge and Understanding
You need to know and understand:
what the food business operating arrangements are for
scheduling and resourcing the slicing and wrapping process
- what the slicing and wrapping team objectives and team
competences are
- what the systems and procedures are for planning, scheduling
and resourcing slicing and wrapping operations
- the probable impact of inadequate process scheduling and
resourcing
the importance of maintaining traceability throughout the process
how to use and interpret the food business operating procedures
for slicing and wrapping 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, including succession planning
- what the communication methods and approaches are for
maintaining slicing and wrapping operations
the importance of pre-start safety checks
the purpose of monitoring slicing and wrapping 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 slicing and
wrapping 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 slicing and wrapping operation
performance and improvement issues