Check food safety management procedures (approved cold stores)

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 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

  1. check effective slaughter of animals

  2. check effective and hygienic dressing of animals appropriate to

    the species

  3. assist the Official Veterinary in the collection of audit information

  4. recognise and act appropriately on any deficiencies in dressing

    standards, carcass hygiene, and any instances of carcass noncompliance

  5. take appropriate action within the limits of your responsibility

    Check the structure and hygiene of carcass and offal


  6. 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

  7. identify any non-compliance with organisational FSMP and take

    the appropriate action

    Check the maintenance and management of hygiene of the


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

    staff in accordance with organisational FSMP

Knowledge and Understanding

You need to know and understand:

  1. the range of records and the completion of the records relating to

    temperature control in cold stores

    1. the range of records involved with moving meat in and out of cold

    stores and their completion

    1. the procedures reconciling the various types of documentation

    with identification marked products and for identification marking

    products held at cold stores

    1. organisational FSMP for the storage of meat in cold stores

    2. 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

    1. the efficiency and adequacy of temperature recording systems

    and devices

    1. why it is important that wrapped and packed meat is not exposed

    in any way subject to exemptions specified by organisational


    1. 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

    1. why it is important that any identification marking is carried out in

    the manner consequent with the requirements of organisational


    1. 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


    1. what constitutes non-compliance under the terms of

    organisational FSMP

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

    the 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

impmp329s, impmp330k

Relevant Occupations

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

SOC Code



Meat; Poultry; Food; Safety; Fsmp; Cold; Stores; Storage