Check the application of specified risk material procedures in meat or poultry processing
Overview
This standard is about the skills and knowledge needed for you to check the application of specified risk material procedures in meat or poultry processing. Checking the application of specified risk material in meat or poultry processing is important to the production of a final product that meets organisational and regulatory requirements. This standard applies to the activities involved with the implementation of the current procedures for dealing with specified risk material. • Classify the relevant live meat or poultry species and their carcasses in accordance with the regulations • Ascertain the age of specified meat and poultry species by checking their dentition • Correlate carcasses with accompanying documentation • Monitor the removal of Specified Risk Material from carcasses and offal • Examine carcasses after washing to ensure proper removal of Specified Risk Material and associated debris • Monitor the separation, staining, weighing, storage and despatch of Specified Risk Material and the despoiling of cull meats and offal This standard is for you if you work in food manufacture and/or supply operations and are involved in checking the application of specified risk material procedures in meat or poultry processing.
Performance criteria
You must be able to:
Identify Specified Risk Material, relevant animals,
carcasses and documentation
identify live meat and poultry species and the carcasses as
classified in Food Safety Management Procedures
check the dentition of animals at post mortem and confirm the
number of incisors of cattle, sheep and goats in all cases
correlate carcasses with the appropriate documentation and eartag numbers
check identification of animals requiring TSE testing
identify those parts of the meat or poultry species listed as
specified risk material and the associated debris that needs to be
removed
identify any non-compliance with organisational food safety
management procedures and take the appropriate action
Supervise procedures for dealing with Specified Risk
Material
verify Food Business Operator responsibilities regarding TSE
legislation
monitor the hygienic removal and preparation of tongues
monitor the removal of Specified Risk Material in accordance with
Food Safety Management Procedures
check Food Safety Management Procedures are applied to
bovines requiring TSE testing
monitor the separation, staining, weighing, storage, and despatch
of Specified Risk Material
check for any non-compliance and take appropriate action
Complete records relating to Specified Risk Material
check the accuracy of cattle movement documentation
check that cross referencing in respect of cattle movements and
the appropriate documentation takes place
monitor the record keeping of Specified Risk Material
monitor the recording of the removal and staining of Specified
Risk Material and that other relevant records are maintained
complete documentation relating to Specified Risk Material
Knowledge and Understanding
You need to know and understand:
the range of live animals classified in the Specified Risk Material
regulations
- the range of carcasses specified in the current Specified Risk
Material legislation
the range of meat and poultry species that require TSE testing
the principles of ageing by dentition in animals
the range of documentation accompanying cattle and the
importance of its correlation with ear-tag number
- those parts of the carcass and offals and associated debris
identified as Specified Risk Material
- the procedures and requirements for the removal of Specified
Risk Material and associated debris from carcasses and offal of
specified animals intended for human consumption
methods of removal and hygienic preparation of tongues
the examination processes and procedures to determine the
presence of Specified Risk Material and associated debris in
carcasses and offal
- the procedures for the removal, separation, staining, storage and
despatch of Specified Risk Material according to legislation
- the procedures for the despoiling, handling, crating, storage and
despatch of meat from culled animals
- the information required on cattle movement documentation, the
reasons for and the importance of checking cattle movement
documentation
- the function and methods of cross referencing with competent
authorities with regard to cattle movements
- the record to be kept by the occupier and by the inspectorate
under Food Safety Management Procedures for the handling of
Specified Risk Material and the correct method of completing
such records
- the procedures and conditions relative to the application of
personal stamp and the YL and YG stamps
- what constitutes non-compliance under the terms of
organisational Food Safety Management Procedures
- the appropriate action to be taken when non-compliance under
organisational Food Safety Management Procedures is identified
- the additional requirements for the processing of Over Thirty
Month cattle in line with the agreed Recommended Method of
Operation
- how primary processing of meat or poultry is carried out in large
and small scale processing environments
the key features of large scale primary processing equipment
how poultry and game birds can be de-feathered manually
the major features of large scale de-feathering equipment
the importance of scald time and temperature to the de-feathering
of poultry or game birds
which meat species undergo de-hairing before further processing
how meat species are de-haired and the major features of a dehairing system
how meat species are skinned and the importance of lines of rip
the evisceration of meat or poultry and its importance to final
product quality and food safety
how meat or poultry is eviscerated
why meat carcasses are split and its importance in the removal of
specified risk material
- how whole poultry carcasses are prepared for further sale or
processing
- the importance of chilling in the production of meat or poultry
production and storage