Carry out post-mortem inspection activities (red meat)
Overview
This standard is about the skills and knowledge needed for you to carry out post-mortem inspection activities in red meat. Carrying out postmortem inspection activities in red meat is important to the production of a final product that meets customer requirements, 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: • Be properly equipped and attired to carry out the inspections • Carry out inspections of the carcass and offal of each designated red meat species • Follow the 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 animal involved • Record and report reasons for rejections • Carry out health marking according to specified procedures 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 (red meat).
Performance criteria
You must be able to:
Prepare to carry out post mortem 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
Carry out post-mortem inspections
recognise normal and abnormal red meat, determine the
significance of public and animal health, animal welfare, and
recognise the limitations of post mortem inspections
carry out inspection of edible and inedible offal in accordance with
the regulatory and organisational requirements
carry out inspection of carcasses in accordance with the
regulatory and organisational requirements
follow regulatory and organisational procedures for detention, the
partial rejection and the total rejection of offal and carcass meat
make judgements with regard to specific conditions and follow the
detailed instructions contained in current regulations
collect and communicate inspection results to relevant people
collect samples and information pertaining to notifiable diseases
carry out a check for the effective removal of specified risk
material
Carry out health marking
check that the meat to which the health mark is being applied is
eligible to be marked in the manner intended
apply the health mark in a manner that ensures it is clearly legible
and complies with regulatory requirements
check the health mark stamp issued is retained in your
possession at all times during the period of issue and handled in
accordance with security procedures
identify any non-compliance with organisational food safety
management procedures
take appropriate action to address non-compliance and work
within the limits of your responsibility
Knowledge and Understanding
You need to know and understand:
why it is important to wear and use personal protective equipment
required when carrying out pre-slaughter inspection activities
- the required form of presentation of carcasses and offal for
inspection/s
the method of inspection as required by regulations
the significance of public, animal health and animal welfare, and
the limitations of post mortem inspections
- the basic principles of diseases including zoonotic and notifiable
diseases
- the basic outline of anatomy, physiology and pathology in red
meat
- the procedures for detention, partial rejection and total rejection of
carcasses and offal
- the judgements with regard to specific conditions and the detailed
procedures applicable to specific conditions
- the importance, purpose and the method of carrying out the final
check for the effective removal of specified risk material
- the importance of, reasons for, and the method of reporting and
recording the reasons for rejection of carcass red meat and offal
- carry out health marking in accordance with the regulatory and
organisational requirements
what constitutes non-compliance under the terms of regulations
the appropriate action to be taken when non-compliance is
identified