Carry out pre-slaughter and slaughter inspection activities (poultry)

This standard is about the skills and knowledge needed for you to carry out pre-slaughter and slaughter inspection activities in poultry. Carrying out pre-slaughter and slaughter inspection activities is important to the maintenance of poultry welfare and the production of a final product that meets organisational and regulatory requirements.
 
This standard applies specifically to work activities in relation to the provision of assistance to the Official Veterinarian. You will need to be able to:

Assist with initial inspections of birds during unloading
Observe birds prior to slaughter
Carry out recording procedures
Deal with suspect birds, birds dead-on-arrival, moribund, diseased or injured birds
Complete the appropriate records
Verify compliance with animal health and welfare rules
Verify the business’ Food Safety Management Procedures (FSMP) and taking the appropriate action

You must also know how to address problems and adhere to regulatory standards and standard operating procedures and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
 
This standard is for you if you work in food operations and are involved in carrying out pre-slaughter and slaughter inspection activities (poultry).

---

1. monitor the identification of birds which are non-clean or suffering from conditions likely to compromise product safety
2. monitor the action taken by the operative to deal with such birds
3. monitor the procedures for birds found moribund, dead-on-arrival, diseased, injured, or suspected of notifiable disease and take appropriate action where deficiencies are identified
4. carry out initial inspections of birds on arrival and/or during unloading
5. observe birds prior to slaughter and refer signs of abnormalities to the Official Veterinarian
6. carry out organisational recording and reporting procedures
7. check that suspect birds are transferred to isolation facilities
8. identify any non-compliance and take the appropriate action
9. check the main steps in processing poultry including lairaging, hanging-on, stunning and slaughter
10. monitor controls of cleansing and disinfection according to the organisational Food Safety Management Procedures

---

1. the harvesting and transporting of poultry
2. the purpose, benefits and limitations of carrying out initial inspection of birds during unloading
3. the importance of identifying and the characteristics that identify suspect and abnormal birds and abnormal behaviour in birds, and how they should be handled
4. regulatory and organisational recording and reporting procedures required when carrying out pre-slaughter and slaughter inspection activities
5. the features of well-maintained vehicles, modules and crates and those that are not maintained, used for the transport of poultry species
6. signs of distress and injury in poultry species
7. common causes of injury during the transportation, loading and unloading of birds
8. the features of suitable and unsuitable off-loading facilities and situations for birds
9. the features of well-maintained roads, yards and waiting areas and those features which, if not maintained, could cause adverse effects on the welfare of birds
10. the importance and benefits of the humane and careful handling of birds and the problems of inhumane and careless handling
11. evidence of inadequacy that will produce an adverse effect on the welfare of birds in the holding area
12. the construction and maintenance of holding areas including adequacy in protection from the elements, ventilation and provision of proper facilities
13. what constitutes non-compliance under the terms of organisational Food Safety Management Procedures (FSMP)
14. steps in the food chain relating to poultry processing
15. the appropriate action to be taken when non-compliance against organisational FSMP are identified
16. the interpretation of “dirty” in relation to non-clean birds and the specified procedures for dealing with birds classed as “dirty”
17. the conditions that may be present in birds which are likely to compromise product safety
18. the importance of recognising notifiable diseases
19. the importance of reporting birds that are dirty, found dead-on-arrival, moribund, diseased, injured, or suspected of a notifiable disease to the Official Veterinarian
20. the procedures that should be taken by the occupier for suspect birds, birds that are dead-on-arrival, moribund, diseased, injured, or suspected of a notifiable disease
21. how to carry out checks of an effective stun and slaughter
22. reasons for, and the standards required, for crate, module and livestock vehicle cleansing and disinfection
23. the limits of your own authority and competence and why it is important to work within those limits
24. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

---

---

---

---

---

---

---

---

---

---

1

---

2028

---

Current

---

Original

---

Improve

---

IMPMP301

---

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

---

8111

---

Poultry, pre-slaughter, slaughter, inspection, welfare, safety

---