Check food safety management procedures (wild game 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 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

  1. check that dressing is being carried out hygienically and that all

    skins of animals flayed during slaughter are removed prior to


  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


  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, correctly 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. periodically monitor that checks of records and recording of the

    temperatures within chilling facilities and of the product are carried


  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

    Carry out post-mortem health inspection on wild game meat

  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 properly

    presented for inspection and carry out inspection of all carcasses,

    edible and inedible offal, where present, in accordance with

    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

Knowledge and Understanding

You need to know and understand:

  1. the procedures, practices and problems involved in the killing,

    dressing and evisceration of wild game

    1. the FSMP relevant to hygienic operations in a wild game meat


    1. the records to be maintained by the occupier and by the

    inspectorate in relation to the slaughter and processing of wild

    game meat

    1. the correct mode of attire and the necessary ancillary equipment

    required to carry out his/her duties in a wild game meat plant

    1. the inspection procedure relevant to all species of wild game

    specified in regulations, including the hunter's declaration

    1. the procedures for detention, partial rejection, and total rejection

    of wild game meat and offal suspected of being or considered

    unfit for human consumption

    1. the judgements required in relation to specific conditions found or

    suspected during the inspection of wild game meat and offal

    1. the procedures and conditions relating to the identification/health

    marking of wild game meat under current regulations

    1. what constitutes non-compliance under the terms of

    organisational FSMP

    1. the appropriate action to be taken when non-compliance against

    organisational FSMP is identified


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN

impmp323s, impmp324k

Relevant Occupations

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

SOC Code



Wild game; Fsmp; Food; Safety; Management; Carcass; Post mortem