Check food safety management procedures (approved cold stores)
Overview
This standard is about the skills and knowledge needed for you to check food safety management procedures (FSMP) in approved cold stores. Checking FSMP in approved cold stores 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 at approved cold stores. You will need to be able to: • Check operational records relating to temperature control and movement of meat in and out of the store • Reconcile documentation with identification marked products • Monitor the separation and storage of meat or poultry products in cold storage • Check records of identification mark labels carried out in the cold store (if appropriate) 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 approved cold stores.
Performance criteria
You must be able to:
Check slaughter and dressing operations
check effective slaughter of animals
check effective and hygienic dressing of animals appropriate to
the species
assist the Official Veterinary in the collection of audit information
recognise and act appropriately on any deficiencies in dressing
standards, carcass hygiene, and any instances of carcass noncompliance
take appropriate action within the limits of your responsibility
Check the structure and hygiene of carcass and offal
handling
check that preparation and packaging of offal is carried out in
separate rooms as specified in food safety management systems
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
Check the maintenance and management of hygiene of the
premises
monitor and check structural aspects, equipment, products and
staff in accordance with organisational FSMP
Knowledge and Understanding
You need to know and understand:
the range of records and the completion of the records relating to
temperature control in cold stores
- the range of records involved with moving meat in and out of cold
stores and their completion
- the procedures reconciling the various types of documentation
with identification marked products and for identification marking
products held at cold stores
organisational FSMP for the storage of meat in cold stores
the adequate facilities from which and in which to carry out meat
hygiene inspection duties and that the appropriate facilities for
staff required by organisational FSMP are present and functional
- the efficiency and adequacy of temperature recording systems
and devices
- why it is important that wrapped and packed meat is not exposed
in any way subject to exemptions specified by organisational
FSMP
- why the appropriate systems and facilities are maintained to a
functional standard where un-wrapped meat or wrapped meat
which is not packaged is handled
- why it is important that any identification marking is carried out in
the manner consequent with the requirements of organisational
FSMP
- the principles of separation of foodstuff intended for human
consumption, why these must be maintained and why unfit meat
is stored in a separate chamber from food intended for human
consumption
- what constitutes non-compliance under the terms of
organisational FSMP
- the appropriate action to be taken when non-compliance against
the organisational FSMP is identified