Carry out post-mortem inspection activities (poultry)
Overview
This standard is about the skills and knowledge needed for you to carry out post-mortem inspection activities in poultry. Carrying out postmortem inspection activities in poultry is important to 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: • Carry out inspections of the carcass and offals of each designated species of food bird • Follow regulatory and organisational procedures for detention, partial rejection and total rejection of carcasses and offal • Make a range of judgements with regard to specific conditions and carry out any further designated action relevant to the species of poultry involved This standard is for you if you work in food manufacture and/or supply operations and are involved in carrying out post-mortem inspection activities (poultry).
Performance criteria
You must be able to:
Prepare to carry out post-mortem health inspections
wear and use personal protective equipment required when
carrying out pre-slaughter inspection activities in accordance with
regulatory standards and organisational requirements
check availability and cleanliness of equipment and work area
access regulatory and organisational specifications and standard
operating procedures
Undertake inspections
recognise normal and abnormal poultry and take appropriate
action
carry out inspections of uneviscerated birds in accordance with
regulatory and organisational requirements
carry out inspections of carcasses, cavity inspections and viscera
and other specified by-products
check that the carcasses of birds and offal unfit for human
consumption are rejected and removed appropriately from the
edible processing operation
collect and initiate communication of inspection results to relevant
people
make judgements on the fitness or unfitness for human
consumption of the carcasses and offal of the birds presented for
inspection
Knowledge and Understanding
You need to know and understand:
the correct personal protective equipment and the equipment and
facilities to carry out the appropriate inspections
- the required form of presentation for carcasses and offal for
inspection/s
the method of inspection as required by the relevant regulation/s
the significance of abnormal poultry
the basic principles of poultry diseases including zoonotic and
notifiable diseases
- the procedures for detention, partial rejection and total rejection of
carcasses and offal
- the importance of, the purpose of and the method of reporting and
recording the reasons for rejections of carcass meat and offal