Check slaughterhouse food safety management procedures (red meat)

Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019


This standard is about the skills and knowledge needed for you to check slaughterhouse food safety management procedures (FSMP) in red meat. Checking slaughterhouse FSMP is important to the maintenance of red meat welfare and the production of a final product that meets organisational and regulatory requirements. This standard applies to all work activities relating to the monitoring of organisational FSMP in red meat slaughterhouses. You will need to be able to: • Check the slaughter, dressing and evisceration of red meat species to ensure that food safety is being maintained • Check in support of Official Veterinarian audit • Check the presentation of carcasses for inspection to ensure their presentation complies with the requirements of the business FSMP • Check the post-mortem handling of carcasses and the implementation and maintenance of temperature controls • Check the maintenance of hygiene standards in relation to the premises and the protection of the product from foreign body contamination 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 (red meat).

Performance criteria

You must be able to:

Check slaughter and dressing operations

  1. check effective slaughter of red meat species

  2. check effective and hygienic dressing of red meat species

  3. assist the Official Veterinarian in all abattoir functions, including

    the collection of audit information

  4. recognise and act appropriately on any deficiencies in dressing

    standards, carcass hygiene, and any instances of carcass noncompliance

    Check the structure and hygiene of carcass and offal


  5. check that preparation and packaging of offal is carried out in

    separate rooms as specified in organisational FSMP except for

    those actions specified as permissible to be carried out during the

    process of slaughter

  6. identify any non-compliance and take the appropriate action

    Check the maintenance and management of hygiene of the


  7. monitor and check structural aspects, equipment, products and

    staff in accordance with organisational FSMP

Knowledge and Understanding

You need to know and understand:

  1. the principles of red meat species welfare and the slaughter

    practices permissible under relevant regulations

    1. the importance of and methods of humane and careful handling of

    animals at slaughter, including the use and misuse of restraining


    1. recognition of the signs of an effective stun

    2. recognition of signs of inefficiency in the slaughter or killing


    1. familiarity with the meat industry organisation, production methods

    and slaughter technology

    1. basic knowledge of hygiene and good hygienic practices, and in

    particular industrial hygiene, slaughter and storage hygiene and

    hygiene of working practices

    1. a working knowledge of organisational FSMP

    2. the principles of collecting information that informs to the Official

    Veterinarian audit process

    1. the requirements for presentation of carcasses and offal for

    inspection under the requirements of current regulations

    1. what constitutes deficiencies in dressing standards, carcass

    hygiene and action to be taken

    1. regulatory and organisational requirements relevant to the postmortem handling and despatch of carcasses from


    1. the current requirements for the handling, preparation and

    packaging of offal in slaughterhouses

    1. the "cold chain" and the importance of maintaining the "cold

    chain" in the handling of meat or meat products

    1. the cleaning methods suitable for use in slaughterhouse and

    methods of monitoring the effectiveness of cleaning operations

    1. an understanding of the procedures for good housekeeping and

    structural maintenance of the fabric of the building and the

    equipment so as to maintain a hygienic working environment

    1. the requirements and procedures involved in the maintenance of

    separation of "clean" and "non-clean" areas and of "edible" and

    "inedible" offal

    1. what constitutes non-compliance under the organisational FSMP

    and the appropriate action to take within the limits of your



Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN

impmp321s, impmp322k

Relevant Occupations

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

SOC Code



Meat; Food; Slaughter; Management; Fsmp; Carcass; Post mortem; Hygiene