Check food safety management procedures in red meat cutting plants

This standard is about the skills and knowledge needed for you to check food safety management procedures (FSMP) in red meat cutting plants. Checking in red meat cutting plants is important to the production of a final product that meets organisational and regulatory requirements. This standard applies to activities in relation to the monitoring of FSMP in red meat cutting plants. You will need to be able to: • Check the implementation and the maintenance of the “cold chain” • Check in support of Official Veterinary audit • Check food safety on the reception, storage, cutting and packing of meat • Check the handling and treatment of waste and by-products • Detect any non-compliance and offences under the business Food Safety Management Procedures and take the appropriate action • Check compliance with the current specified risk material regulations relevant to the inspectors duties in red meat cutting plants This standard is for you if you work in food manufacture and/or supply operations and are involved in checking food safety management procedures in red meat cutting plants.

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Check that specified risk material and material unfit for

human consumption is dealt with in the matter specified

in current regulations

1. check that the occupier of the premises ensures that in the case

   of fresh meat from bovine animals obvious nervous and lymphatic

   tissue is removed and that any nervous and lymphatic tissue

   removed from the fresh meat of bovine animals is collected in the

   appropriate receptacles

2. verify FBO responsibilities regarding TSE legislation

3. detect any non-compliance and take the appropriate action

   Check the maintenance and management of hygiene of the

   premises

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

   staff in accordance with food safety

   Ensure identification marking is carried out

5. check that correct identification marking materials are being used

   appropriately as required by regulations

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1. the temperature control requirements of organisational FSMP and

   monitoring their implementation

   2. methods of checking carcass meat prior to boning and methods of

   checking final product

   3. the possible contaminants and factors affecting food safety that

   relate to the cutting, processing and packing of meat

   4. the requirements for the handling, removal and storage of

   contaminated meat and trimmings, waste and by-products

   according to organisational FSMP

   5. the requirements for the wrapping and packaging of meat relevant

   to organisational FSMP

   6. the procedures and requirements involved in the maintenance of

   separation of different classes of meat according to organisational

   FSMP

   7. the conditions for the storage despatch and loading of meat

   relevant to the purpose, the importance and the method of

   carrying out non-discriminating spot checks on imported

   consignments of meat at the point of destination

   8. the purpose, the importance and the ways of maintaining the coldchain throughout reception, processing, storage and despatch of

   meat, meat products and edible by-products

   9. the purpose and the importance of constant operative checking in

   the maintenance of food safety standards and reduction of

   contaminants, bone splinters and blood clots

   10. the need and the method of checking fresh meat from bovine

   animals to ensure that nervous and lymphatic tissue is removed

   and collected in the appropriate receptacles

   11. the need and the method of checking to ensure that the spinal

   cord is removed from meat derived from carcasses in accordance

   with organisational FSMP

   12. the purpose, the importance and the ways of ensuring that

   Specified Risk Material (SRM) is not used for human consumption

   13. the procedures and the problems of dealing with imported meat at

   approved premises cutting plant

   14. the conditions relating to the unloading of meat not yet classified

   as free of SRM and its disposal

   15. the various methods of health/identification marking meat that

   enters cutting plants

   16. the appropriate documentation accompanying consignments of

   meat entering a cutting plant

   17. the organisational FSMP governing the application of the

   identification mark at cutting plants

   18. the problems associated with identification marking of meat at

   cutting plants

   19. what constitutes non-compliance under the terms of

   organisational FSMP

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2

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01 Jan 2024

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Current

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Original

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Improve

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impmp327s. impmp328k

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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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5433

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Meat; Cutting; Food; Safety; Fsmp; Storage

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