Check food safety management procedures (wild game meat)
Overview
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 the requirement of current legislation • 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 manufacture and/or supply operations and are involved in checking food safety management procedures (wild game meat).
Performance criteria
You must be able to:
Monitor safe practices, processes and procedures in wild
game meat premises
check that dressing is being carried out hygienically and that all
skins of animals flayed during slaughter are removed prior to
inspection
check if the general hygiene conditions in the plant are being
maintained to standards consistent with the requirements of
organisational FSMP
check that evisceration operations are being carried out
hygienically
check that carcasses and offal do not come into contact with each
other prior to final inspection
check that all appropriate parts of the carcass and offals are made
available for inspection, correctly correlated, and are presented
for inspection in the manner prescribed by organisational FSMP
check that carcasses and offal are chilled to the required
temperature and maintained as specified in organisational FSMP
check that carcasses and offal are not exposed to contamination
post arrival at the approved premises and prior to despatch
periodically monitor that checks of records and recording of the
temperatures within chilling facilities and of the product are carried
out
monitor the temperature of incoming carcasses and those
awaiting despatch
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
identify any non-compliance with organisational FSMP and take
the appropriate action
Carry out post-mortem health inspection on wild game meat
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
check that carcasses and offal, where present, are properly
presented for inspection and carry out inspection of all carcasses,
edible and inedible offal, where present, in accordance with
organisational FSMP
follow specified procedures for the detention, partial rejection and
total rejection of offal, where present, and carcass meat
make judgements with regard to specific conditions and follow the
detailed instructions contained in the organisational FSMP
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
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
Knowledge and Understanding
You need to know and understand:
the procedures, practices and problems involved in the killing,
dressing and evisceration of wild game
- the FSMP relevant to hygienic operations in a wild game meat
premises
- the records to be maintained by the occupier and by the
inspectorate in relation to the slaughter and processing of wild
game meat
- the correct mode of attire and the necessary ancillary equipment
required to carry out his/her duties in a wild game meat plant
- the inspection procedure relevant to all species of wild game
specified in regulations, including the hunter's declaration
- the procedures for detention, partial rejection, and total rejection
of wild game meat and offal suspected of being or considered
unfit for human consumption
- the judgements required in relation to specific conditions found or
suspected during the inspection of wild game meat and offal
- the procedures and conditions relating to the identification/health
marking of wild game meat under current regulations
- what constitutes non-compliance under the terms of
organisational FSMP
- the appropriate action to be taken when non-compliance against
organisational FSMP is identified