IMPMP323 Check food safety management procedures (wild game meat)
Overview
This standard is about the skills and knowledge needed for you to check food safety management procedures (FSMP) in wild game meat. Checking FSMP is important to the production of a final product that meets organisational and regulatory requirements.
This standard applies to the activities relating to the monitoring of the FSMP in wild game meat premises. You will need to be able to:
Monitor dressing and evisceration of wild game species to ensure that food safety standards are being maintained
Detect deficiencies in dressing standards, carcass hygiene and any instances of carcass non-compliance and the taking of the required action
Monitor the presentation of carcasses for inspection to ensure their presentation complies with current legal requirements
Monitor the post-mortem handling of carcasses and the implementation and maintenance of temperature controls
Monitor the handling of edible and inedible offal
This standard is for you if you work in food supply operations and are involved in checking food safety management procedures (wild game meat).
Performance criteria
You must be able to:
check that dressing is being carried out hygienically and that all skins of animals flayed during slaughter are removed prior to inspection
check if the general hygiene conditions in the plant are being maintained to standards consistent with the requirements of organisational FSMP
check that evisceration operations are being carried out hygienically
check that carcasses and offal do not come into contact with each other prior to final inspection
check that all appropriate parts of the carcass and offals are made available for inspection, correctly correlated, and are presented for inspection in the manner prescribed by organisational FSMP
check that carcasses and offal are chilled to the required temperature and maintained as specified in organisational FSMP
check that carcasses and offal are not exposed to contamination post arrival at the approved premises and prior to despatch
periodically monitor that checks of records and recording of the temperatures within chilling facilities and of the product are carried out
monitor the temperature of incoming carcasses and those awaiting despatch
check that the 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 with organisational FSMP and take the appropriate action
check that the proper attire is being worn and that all the necessary ancillary equipment and facilities are available to carry out the appropriate inspection
check that carcasses and offal, where present, are properly presented for inspection and carry out inspection of all carcasses, edible and inedible offal, where present, according to organisational FSMP
follow specified procedures for the detention, partial rejection and total rejection of offal, where present, and carcass meat
make judgements with regard to specific conditions and follow the detailed instructions contained in the organisational FSMP
check the appropriate ancillary equipment is available to carry out marking of carcasses and that the meat to which the health mark is eligible to be applied is marked in the manner prescribed
apply the health mark at the time of inspection in a manner that ensures it is clearly legible and in the correct location as specified in the organisational FSMP
work within the limits of your responsibility, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
the procedures, practices and problems involved in the killing, dressing and evisceration of wild game
the FSMP relevant to hygienic operations in a wild game meat premises
the records to be maintained by the occupier and by the inspectorate in relation to the slaughter and processing of wild game meat
the correct mode of attire and the necessary ancillary equipment required to carry out his/her duties in a wild game meat plant
the inspection procedure relevant to all species of wild game specified in regulations, including the hunter’s declaration
the procedures for detention, partial rejection, and total rejection of wild game meat and offal suspected of being or considered unfit for human consumption
the judgements required in relation to specific conditions found or suspected during the inspection of wild game meat and offal
the procedures and conditions relating to the identification/health marking of wild game meat under current regulations
what constitutes non-compliance under the terms of organisational FSMP
the appropriate action to be taken when non-compliance against organisational FSMP is identified
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP323 Check food safety management procedures (wild game meat)
Overview
This standard is about the skills and knowledge needed for you to check food safety management procedures (FSMP) in wild game meat. Checking FSMP is important to the production of a final product that meets organisational and regulatory requirements.
This standard applies to the activities relating to the monitoring of the FSMP in wild game meat premises. You will need to be able to:
This standard is for you if you work in food supply operations and are involved in checking food safety management procedures (wild game meat).
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Wild game; FSMP; food; safety; management; carcass; post-mortem