IMPMP307 Carry out post-mortem inspection activities (red meat)
Overview
This standard is about the skills and knowledge needed for you to carry out post-mortem inspection activities in red meat. Carrying out post-mortem inspection activities in red meat is important to the production of a final product that meets customer requirements, 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 offal 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 to the species of animal involved
Record and report reasons for rejections
Carry out health marking according to specified procedures
This standard is for you if you work in food operations and are involved in carrying out post-mortem 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, determine the significance of public and animal health, animal welfare, and recognise the limitations of post mortem inspections
carry out inspection of edible and inedible offal according to the regulatory and organisational requirements
carry out inspection of carcasses according to the regulatory and organisational requirements
follow regulatory and organisational procedures for detention, the partial rejection and the total rejection of offal and carcass meat
make judgements with regard to specific conditions and follow the detailed instructions contained in current regulations
collect and communicate inspection results to relevant people
collect samples and information pertaining to notifiable diseases
carry out a check for the effective removal of specified risk material
check that the meat to which the health mark is being applied is eligible to be marked in the manner intended
apply the health mark in a manner that ensures it is clearly legible and complies with regulatory requirements
check the health mark stamp issued is retained in your possession at all times during the period of issue and handled according to security procedures
identify any non-compliance with organisational food safety management procedures
take appropriate action to address non-compliance work within the limits of your responsibility, reporting, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
why it is important to wear and use personal protective equipment required when carrying out pre-slaughter inspection activities
the required form of presentation of carcasses and offal for inspection/s
the method of inspection as required by regulations
the significance of public, animal health and animal welfare, and the limitations of post mortem inspections
the basic principles of diseases including zoonotic and notifiable diseases
the basic outline of anatomy, physiology and pathology in red meat
the procedures for detention, partial rejection and total rejection of carcasses and offal
the judgements with regard to specific conditions and the detailed procedures applicable to specific conditions
the importance, purpose and the method of carrying out the final check for the effective removal of specified risk material
the importance of, reasons for, and the method of reporting and recording the reasons for rejection of carcass red meat and offal
carry out health marking according to the regulatory and organisational requirements
what constitutes non-compliance under the terms of regulations
the appropriate action to be taken when non-compliance is identified
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP307 Carry out post-mortem inspection activities (red meat)
Overview
This standard is about the skills and knowledge needed for you to carry out post-mortem inspection activities in red meat. Carrying out post-mortem inspection activities in red meat is important to the production of a final product that meets customer requirements, 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 (red meat).
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; post-mortem; inspection; carcass; offal