Check slaughterhouse food safety management procedures (poultry)

This standard is about the skills and knowledge needed for you to check slaughterhouse Food Safety Management Procedures (FSMP) in poultry. Checking slaughterhouse FSMP is important to the maintenance of poultry welfare and the production of a final product that meets organisational and regulatory requirements.
 
This standard applies to activities specific to the checking of FSMP in poultry slaughterhouses. You must be able to:

Check the slaughter, dressing and evisceration of poultry to ensure that food safety standards are being maintained
Detect deficiencies in dressing standards and carcass food safety
Check the post-mortem handling of carcasses
Check the handling of edible and inedible offal
Check the maintenance of hygiene standards
 
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 checking slaughterhouse FSMP (poultry).

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1. check that food safety conditions are maintained at the slaughter and bleeding points and procedures are followed according to organisational requirements
2. check that scalding tanks are maintained in the appropriate manner to meet the requirements of organisational FSMP
3. check that plucking (wet or dry) is completed before any skinning or cutting takes place and that plucking operations are carried out according to the requirements of organisational FSMP
4. check that dressing and evisceration operations are carried out to the standards required by current regulations and that there is proper correlation of offal and carcasses when presented for inspection
5. check that offal harvesting, carcass finishing and washing of poultry is carried out in a manner that conforms to organisational FSMP
6. detect and take appropriate action when there are any deficiencies in dressing standards, carcass hygiene and any instances of non-compliance
7. check that carcasses and offal of poultry are chilled according to the current regulations and specified procedures after the slaughter and dressing process are completed
8. check that handling, removal and storage of edible offal and by-products are carried out according to current regulations
9. check that correct identification marking materials are being used as required by regulations and according to organisational requirements
10. identify any non-compliance and take the appropriate action
11. check that staff involved in processing operations are wearing the appropriate protective clothing and that the sterilisation of knives and similar equipment is being carried out according to regulatory requirements
12. monitor and check structural aspects, equipment, products and staff according to organisational and regulatory requirements

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1. the use of correct identification marks
2. FSMP relating to:
   the design and maintenance of premises and equipment
   pre-operational, operational and post-operational hygiene
   operative personal hygiene
   training in hygiene and in work procedures
   pest control
   water quality
   temperature control
   controls on food entering and leaving the establishment and any accompanying documentation
3. what constitutes non-compliance and/or offences according to organisational FSMP
4. the appropriate action to be taken when non-compliance against organisational procedures are identified
5. production flow relating to:
   de-feathering – wet and dry
   evisceration
   chilling / temperature control
6. Hazard Analysis Critical Control Points (HACCP) and its importance to food safety
7. the role of HACCP based food safety management procedures in meat or poultry production and inspection
8. the organisational and regulatory requirements relating to HACCP based procedures
9. the importance of hazard analysis and how it is carried out
10. the importance of critical control points and critical limits and how they are identified
11. why critical control points are monitored
12. the importance of taking action when critical limits are exceeded
13. justify why HACCP based procedures should be validated and verified
14. how HACCP based FSMP are applied in the production of meat or poultry
15. explain the importance of pre-requisites
16. identify common hazards, critical control points and critical limits
17. describe appropriate monitoring procedures and corrective actions
18. outline methods for validating and verifying HACCP based procedures
19. summarise the documentation and records required for HACCP based procedures
20. the audit requirements for HACCP based food safety managements procedures in meat operations
21. explain the requirements for audit of HACCP based procedures
22. describe the roles of the authorised officers in the audit process
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

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1

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2028

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Current

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Original

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Improve

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IMPMP318

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

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8111

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Poultry, food, safety, FSMP, welfare, slaughter, carcass

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