Check food safety management procedures (wild game meat)

This standard is about the skills and knowledge needed for you to check Food Safety Management Procedures (FSMP) in wild game meat. Checking FSMP is important to the production of a final product that meets organisational and regulatory requirements.
 
This standard applies to the activities relating to the monitoring of the FSMP in wild game meat premises. You will need to be able to:

Monitor dressing and evisceration of wild game species to ensure that food safety standards are being maintained
Detect deficiencies in dressing standards, carcass hygiene and any instances of carcass non-compliance and the taking of the required action
Monitor the presentation of carcasses for inspection to ensure their presentation complies with current legal requirements
Monitor the post-mortem handling of carcasses and the implementation and maintenance of temperature controls
Monitor the handling of edible and inedible offal
 
This standard is for you if you work in food supply operations and are involved in checking FSMP (wild game meat).

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1. check that dressing is being carried out according to organisational requirements and that all skins of animals flayed during slaughter are removed prior to inspection
2. check if the general hygiene conditions in the plant are being maintained to standards consistent with the requirements of organisational FSMP
3. check that evisceration operations are being carried out according to organisational requirements
4. check that carcasses and offal do not come into contact with each other prior to final inspection
5. check that all appropriate parts of the carcass and offals are made available for inspection, correlated, and are presented for inspection in the manner prescribed by organisational FSMP
6. check that carcasses and offal are chilled to the required temperature and maintained as specified in organisational FSMP
7. check that carcasses and offal are not exposed to contamination post arrival at the approved premises and prior to despatch
8. monitor that checks of records and recording of the temperatures within chilling facilities and of the product are carried out according to organisational and legal requirements
9. monitor the temperature of incoming carcasses and those awaiting despatch
10. check that the 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
11. identify any non-compliance with organisational FSMP and take the appropriate action
12. check that the proper attire is being worn and that all the necessary ancillary equipment and facilities are available to carry out the appropriate inspection
13. check that carcasses and offal, where present, are presented for inspection and carry out inspection of all carcasses, edible and inedible offal, where present, according to organisational FSMP
14. follow specified procedures for the detention, partial rejection and total rejection of offal, where present, and carcass meat
15. make judgements with regard to specific conditions and follow the detailed instructions contained in the organisational FSMP
16. check the appropriate ancillary equipment is available to carry out marking of carcasses and that the meat to which the health mark is eligible to be applied is marked in the manner prescribed
17. apply the health mark at the time of inspection in a manner that ensures it is clearly legible and in the correct location as specified in the organisational FSMP

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1. the procedures, practices and problems involved in the killing, dressing and evisceration of wild game
2. the FSMP relevant to hygienic operations in a wild game meat premises
3. the records to be maintained by the occupier and by the inspectorate in relation to the slaughter and processing of wild game meat
4. the correct mode of attire and the necessary ancillary equipment required to carry out his/her duties in a wild game meat plant
5. the inspection procedure relevant to all species of wild game specified in regulations, including the hunter’s declaration
6. the procedures for detention, partial rejection, and total rejection of wild game meat and offal suspected of being or considered unfit for human consumption
7. the judgements required in relation to specific conditions found or suspected during the inspection of wild game meat and offal
8. the procedures and conditions relating to the identification/health marking of wild game meat under current regulations
9. what constitutes non-compliance under the terms of organisational FSMP
10. the appropriate action to be taken when non-compliance against organisational FSMP is identified
11. the limits of your own authority and competence and why it is important to work within those limits
12. 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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IMPMP323

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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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Wild game, FSMP, food, safety, management, carcass, post-mortem

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