Skin meat species

URN: IMPPO122
Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 2025

Overview

This standard is about the skills and knowledge needed for you to skin meat species including cattle, sheep, goat and venison in food operations. Skinning, often called dressing, is an essential part of the processing of meat species in the production of meat that meets food safety and quality specifications.
 
You will need to be able to skin meat species manually using the correct tools and equipment and adhering to regulatory and organisational standards. You must also know how to address problems 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 skinning meat species.


Performance criteria

You must be able to:

  1. prepare to carry out skinning according to organisational requirements and regulatory standards
  2. wear and use personal protective equipment according to regulatory standards and organisational requirements
  3. check availability of meat and poultry species for skinning
  4. assemble tools and equipment needed for skinning 
  5. check availability of storage area for skins and carcass with relevant people
  6. make sure the carcass is in the most effective position for skinning
  7. place yourself in the most effective place and position for skinning
  8. carry out ripping following organisational requirements for skinning
  9. use equipment to separate the hide or skin from the carcass following organisational requirements
  10. carry out skinning at a pace to meet the speed of production
  11. clean and maintain tools and equipment between tasks following organisational requirements and food safety standards
  12. check that the carcass conforms to organisational specification requirements and carry out further trimming where necessary

Knowledge and Understanding

You need to know and understand:

  1. why it is important to follow organisational requirements and regulatory standard operating procedures while skinning meat and poultry species manually
  2. why meat species are skinned before further processing can take place
  3. the tools and equipment used for skinning
  4. why it is important to check the cleanliness of tools and equipment used in the skinning meat species
  5. ripping lines for different species of animal
  6. ways of ripping without damaging the hide or skin and why this is important
  7. why it is important to carry out skinning speedily
  8. how to access organisational quality and yield specifications relating to skinning of meat species
  9. how to handle the meat species carcass to maintain its quality
  10. how to avoid contamination of the carcass during skinning
  11. the work area, tools and equipment needed to carry out skinning
  12. how ineffective skinning can lead to wastage, potential customer complaints and lost revenue
  13. the limits of your own authority and competence and why it is important to work within those limits
  14. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so

Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

1

Indicative Review Date

2028

Validity

Current

Status

Original

Originating Organisation

Improve

Original URN

IMPPO122

Relevant Occupations

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

SOC Code

8111

Keywords

Meat, poultry, skin, meat, food, dressing