IMPMP305 Carry out post-mortem inspection activities (poultry)
Overview
This standard is about the skills and knowledge needed for you to carry out post-mortem inspection activities in poultry. Carrying out post-mortem inspection activities in poultry is important to 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:
Carry out inspections of the carcass and offals of each designated species of food bird
Follow regulatory and organisational 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 to the species of poultry involved
This standard is for you if you work in food operations and are involved in carrying out post-mortem inspection activities (poultry).
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 poultry and take appropriate action
carry out inspections of uneviscerated birds according to regulatory and organisational requirements
carry out inspections of carcasses, cavity inspections and viscera and other specified by-products
check that the carcasses of birds and offal unfit for human consumption are rejected and removed appropriately from the edible processing operation
collect and initiate communication of inspection results to relevant people
make judgements on the fitness or unfitness for human consumption of the carcasses and offal of the birds presented for inspection
work within the limits of your responsibility, reporting problems to the relevant people
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/s
the method of inspection as required by the relevant regulation/s
the significance of abnormal poultry
the basic principles of poultry 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
IMPMP305 Carry out post-mortem inspection activities (poultry)
Overview
This standard is about the skills and knowledge needed for you to carry out post-mortem inspection activities in poultry. Carrying out post-mortem inspection activities in poultry is important to 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 post-mortem inspection activities (poultry).
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Poultry; post-mortem; inspection; carcass; offal