IMPMP303 Carry out pre-slaughter inspection activities (red meat)
Overview
This standard is about the skills and knowledge needed for you to carry out pre-slaughter inspection activities in red meat. Carrying out pre-slaughter inspection activities is important to the maintenance of red meat species welfare and the production of a final product that meets organisational and regulatory requirements.
This standard applies specifically to work activities in relation to the provision of assistance to the Official Veterinarian. You will need to be able to:
Be properly equipped and attired to carry out the inspections
Carry out inspections of the carcass and offals of each designated red meat species
Follow the procedures for detention, partial rejection and total rejection of carcasses and offal
Make a range of judgements with regard to specific conditions and carry out any further designated action relevant red meat species involved
Record and report reasons for rejections
This standard is for you if you work in food operations and are involved in carrying out pre-slaughter inspection activities (red meat).
Performance criteria
You must be able to:
wear and use personal protective equipment required when carrying out pre-slaughter inspection activities according to regulatory standards and organisational requirements
check availability and cleanliness of equipment and work area
access regulatory and organisational specifications and standard operating procedures
recognise normal and abnormal red meat species and take appropriate action according to organisational requirements
carry out inspections of uneviscerated red meat species according to regulatory and organisational requirements
carry out inspections of carcasses, cavity inspections and viscera and other specified by-products according to organisational and regulatory requirements
check that the carcasses of red meat and offal unfit for human consumption are rejected and removed appropriately from the edible processing operation
collect and initiate communication of inspection results to the relevant people
make judgements on the fitness or unfitness for human consumption of the carcasses and offal of the red meat presented for inspection
work within the limits of your responsibility, reporting problems to the relevant people when necessary
Knowledge and understanding
You need to know and understand
the correct personal protective equipment and the equipment and facilities to carry out the appropriate inspections
the required form of presentation for carcasses and offal for inspection
the method of inspection as required by the relevant regulation/s
what is abnormal red meat and its significance
the basic principles of red meat species diseases including zoonotic and notifiable diseases
the procedures for detention, partial rejection and total rejection of carcasses and offal
the importance of, the purpose of and the method of reporting and recording the reasons for rejections of carcass meat and offal
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP303 Carry out pre-slaughter inspection activities (red meat)
Overview
This standard is about the skills and knowledge needed for you to carry out pre-slaughter inspection activities in red meat. Carrying out pre-slaughter inspection activities is important to the maintenance of red meat species welfare and the production of a final product that meets organisational and regulatory requirements.
This standard applies specifically to work activities in relation to the provision of assistance to the Official Veterinarian. You will need to be able to:
This standard is for you if you work in food operations and are involved in carrying out pre-slaughter inspection activities (red meat).
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; pre-slaughter; inspection; welfare; carcass; offal