Check food safety management procedures for minced meat, meat preparations and meat product establishments

This standard is about the skills and knowledge needed for you to check Food Safety Management Procedures (FSMP) for minced meat, meat preparations and meat product establishments. Checking FSMP is important to the production of a final product that meets organisational and regulatory food safety requirements.
 
You will need to be able to check FSMP for incoming raw materials, processing operations, buildings and buildings maintenance. You must also be able to check identification and marking of minced meat and meat preparations.
 
You must also know how to address problems and adhere to regulatory standards and standard operating procedures and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
 
This standard is for you if you work in food operations and are involved in the checking of FSMP for minced meat, meat preparation and meat product establishments.

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1. check documentation relating to control of raw materials is in accordance with Food Business Operator's (FBO’s) FSMP
2. identify non-compliance
3. address non-compliance within the limits of your responsibility
4. check FBO’s FSMP to current regulatory and organisational requirements
5. check the following areas are covered in the FBO’s FSMP:
   Transmissible Spongiform Encephalopathy (TSE)
   materials entering and product leaving the establishment
   temperature controls
   processing of materials
   wrapping, packing and labelling
   identification, separation, storage and disposal of animal by-products and food waste
   product (suspect) sampling
6. confirm compliance with current micro-biological testing requirements
7. carry out sampling to organisational requirements
8. identify and take appropriate action to deal with any non-compliance, including emergencies
9. inspect buildings and equipment
10. inspect the maintenance of buildings and equipment
11. check hygiene standards of the establishment and operations according to the FBO’s FSMP against current requirements
12. address any non-compliance within the limits of your responsibility
13. check identification marking materials are being used in compliance with the regulations

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1. the importance of FSMP to the production of minced meat, meat preparations and meat product establishments
2. why document control is important to FSMP
3. the current organisational and regulatory requirements relating to FSMP document control of raw materials
4. the FSMP relating to the reception, storage and processing of materials
5. the organisational and regulatory requirements of FSMP for the following areas:
   Transmissible Spongiform Encephalopathy (TSE)
   materials entering and product leaving the establishment
   temperature controls
   processing of materials
   wrapping, packing and labelling
   identification, separation, storage and disposal of animal by-products and food waste
   product (suspect) sampling
6. the importance of microbiological testing to checking FSMP for minced meat, meat preparations and meat product organisations
7. the regulatory and organisational requirements for microbiological testing
8. the FSMP requirements relating to the structure, maintenance and hygiene of an organisation
9. the hygiene requirements for organisations and its procedures
10. how to identify and mark products according to organisational and regulatory requirements
11. the actions required in the event of non-compliance
12. reporting and actions needed to verify FSMP
13. the appropriate actions to be taken by the FBO when non-compliance in the FSMP against current requirements is identified
14. how verification judgements are concluded according to FSMP
15. the reporting and action to be taken by the authorised officer in the case of non-compliance
16. the organisational responsibilities under TSE legislation
17. the limits of your own authority and competence and why it is important to work within those limits
18. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

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1

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2028

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Current

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Original

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Improve

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IMPMP331

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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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8111

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Meat, food, safety, FSMP, minced, raw

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