This standard is about the skills and knowledge needed for you to check slaughterhouse Food Safety Management Procedures (FSMP) in red meat. Checking slaughterhouse FSMP is important to the maintenance of red meat welfare and the production of a final product that meets organisational and regulatory requirements.
This standard applies to all work activities relating to the monitoring of organisational FSMP in red meat slaughterhouses. You will need to be able to:
Check the slaughter, dressing and evisceration of red meat species to ensure that food safety is being maintained
Check in support of Official Veterinarian audit
Check the presentation of carcasses for inspection to ensure their presentation complies with the requirements of the business’ FSMP
Check the post-mortem handling of carcasses and the implementation and maintenance of temperature controls
Check the maintenance of hygiene standards in relation to the premises and the protection of the product from foreign body contamination
This standard is for you if you work in food supply operations and are involved in checking slaughterhouse Food Safety Management Procedures (red meat).
Performance criteria
You must be able to:
check effective slaughter of red meat species
check effective and hygienic dressing of red meat species
assist the Official Veterinarian in all abattoir functions, including the collection of audit information
recognise and act appropriately on any deficiencies in dressing standards, carcass hygiene, and any instances of carcass non-compliance
check that preparation and packaging of offal is carried out in separate rooms as specified in organisational FSMP except for those actions specified as permissible to be carried out during the process of slaughter
identify any non-compliance and take the appropriate action
work within the limits of your responsibility, reporting problems to the relevant people
monitor and check structural aspects, equipment, products and staff according to organisational FSMP
Knowledge and understanding
You need to know and understand
the principles of red meat species welfare and the slaughter practices permissible under relevant regulations
the importance of and methods of humane and careful handling of animals at slaughter, including the use and misuse of restraining equipment
recognition of the signs of an effective stun
recognition of signs of inefficiency in the slaughter or killing operation
familiarity with the meat industry organisation, production methods and slaughter technology
basic knowledge of hygiene and good hygienic practices, and in particular industrial hygiene, slaughter and storage hygiene and hygiene of working practices
a working knowledge of organisational FSMP
the principles of collecting information that informs to the Official Veterinarian audit process
the requirements for presentation of carcasses and offal for inspection under the requirements of current regulations
what constitutes deficiencies in dressing standards, carcass hygiene and action to be taken
regulatory and organisational requirements relevant to the post-mortem handling and despatch of carcasses from slaughterhouses
the current requirements for the handling, preparation and packaging of offal in slaughterhouses
the “cold chain” and the importance of maintaining the “cold chain” in the handling of meat or meat products
the cleaning methods suitable for use in slaughterhouse and methods of monitoring the effectiveness of cleaning operations
an understanding of the procedures for good housekeeping and structural maintenance of the fabric of the building and the equipment so as to maintain a hygienic working environment
the organisational and regulatory requirements and procedures involved in the maintenance of separation of “clean” and “non-clean” areas and of “edible” and “inedible” offal
what constitutes non-compliance under the organisational FSMP and the appropriate action to take within the limits of your responsibility
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP321 Check slaughterhouse food safety management procedures (red meat)
Overview
This standard is about the skills and knowledge needed for you to check slaughterhouse Food Safety Management Procedures (FSMP) in red meat. Checking slaughterhouse FSMP is important to the maintenance of red meat welfare and the production of a final product that meets organisational and regulatory requirements.
This standard applies to all work activities relating to the monitoring of organisational FSMP in red meat slaughterhouses. You will need to be able to:
This standard is for you if you work in food supply operations and are involved in checking slaughterhouse Food Safety Management Procedures (red meat).
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; food; slaughter; management; FSMP; carcass; post-mortem; hygiene