Check slaughterhouse food safety management procedures (poultry)
Overview
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 This standard is for you if you work in food manufacture and/or supply operations and are involved in checking slaughterhouse food safety management procedures (poultry).
Performance criteria
You must be able to:
Check slaughter and dressing practices
check that food safety conditions are maintained at the slaughter
and bleeding points and procedures are followed in accordance
with organisational requirements
check that scalding tanks are maintained in the appropriate
manner to meet the requirements of organisational FSMP
check that plucking (wet or dry) is completed before any skinning
or cutting takes place and that plucking operations are carried out
in accordance with the requirements of organisational FSMP
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
check that offal harvesting, carcass finishing and washing of
poultry is carried out in a manner that conforms to organisational
FSMP
detect and take appropriate action when there are any
deficiencies in dressing standards, carcass hygiene and any
instances of non-compliance
Check post inspection handling and ensure identification
marking is carried out
check that carcasses and offal of poultry are chilled in accordance
with the current regulations and specified procedures after the
slaughter and dressing process are completed
check that handling, removal and storage of edible offal and byproducts are carried out according to current regulations
check that correct identification marking materials are being used
appropriately as required by regulations
identify any non-compliance and take the appropriate action within
limits of your responsibility
Check the maintenance and management of hygiene of
premises
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 in accordance with
regulatory requirements
monitor and check structural aspects, equipment, products and
staff in accordance with organisational and regulatory
requirements
Knowledge and Understanding
You need to know and understand:
the use of correct identification marks
- food safety management procedures 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
- what constitutes non-compliance and/or offences in accordance
with organisational FSMP
- the appropriate action to be taken when non-compliance against
organisational procedures are identified
- production flow relating to:
• de-feathering wet and dry
• evisceration
• chilling / temperature control
- Hazard Analysis Critical Control Points (HACCP) and its
importance to food safety
- the role of HACCP based food safety management procedures in
meat or poultry production and inspection
- the organisational and regulatory requirements relating to HACCP
based procedures
the importance of hazard analysis and how it is carried out
the importance of critical control points and critical limits and how
they are identified
why critical control points are monitored
the importance of taking action when critical limits are exceeded
justify why HACCP based procedures should be validated and
verified
- how HACCP based food safety management procedures (FSMP)
are applied in the production of meat or poultry
explain the importance of pre-requisites
identify common hazards, critical control points and critical limits
describe appropriate monitoring procedures and corrective
actions
- outline methods for validating and verifying HACCP based
procedures
- summarise the documentation and records required for HACCP
based procedures
- the audit requirements for HACCP based food safety
managements procedures in meat operations
explain the requirements for audit of HACCP based procedures
describe the roles of the authorised officers in the audit process