This standard is about the skills and knowledge needed for you to check food safety management procedures (FSMP) in poultry cutting plants. Checking FSMP in poultry cutting plants is important to the production of a final product that meets organisational and regulatory requirements.
This standard applies to those who are involved in monitoring of FSMP in poultry cutting plants. You will need to be able to:
Verify the business’ Food Safety Management Procedures
Detect and deal with issues of non-compliance under organisational Food Safety Management Procedures
Check in support of Official Veterinary audit
This standard is for you if you work in food operations and are involved in checking food safety management procedures in poultry cutting plants.
Performance criteria
You must be able to:
check that the reception of carcasses and poultry meat into cutting and packing plants is carried out in a hygienic manner according to organisational FSMP requirements
check that the pre-boning inspection of meat entering cutting premises and final product compliance of meat leaving cutting premises is carried out
check that the room and product temperatures are according to organisational FSMP
check that wrapping and packaging of poultry carcasses, poultry meat and poultry meat products conform to the standards of organisational FSMP
check that the handling, removal and storage of edible offal and by-products is carried out according to organisational FSMP
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 food safety
check that correct identification marking materials are being used appropriately as determined by regulations
Knowledge and understanding
You need to know and understand
the temperature control requirements of organisational FSMP
the food safety requirements for the reception of carcasses and poultry meat into cutting plants
methods of checking carcasses prior to boning and methods of checking final product for bone splinters and blood clots
the possible contaminants and factors affecting food safety that relate to the cutting processing and packaging of poultry meat and carcasses
the standards of cleanliness required in poultry and cutting plants
the defined procedures for the wearing of protective clothing for specific operations in plants and their conformance with current legislative requirements
organisational FSMP for the sterilisation of knives and knife control
the action to be taken following contamination of carcasses and cuts of poultry meat
problems involving the fabric of premises which might cause product contamination
signs of ineffective pest control in premises
the procedures and requirements involved in the maintenance of adequate separation of “clean” and “dirty” sides of the premises
organisational FSMP for the handling, storage and despatch of waste materials for poultry plants
the standards of hygiene required by current regulations and the action to be taken when deficiencies are encountered
the protective measures necessary to protect the product from foreign body contamination in poultry plants
identification marking requirements
what constitutes non-compliance under the terms of organisational FSMP
the appropriate action to be taken when non-compliance against the organisational FSMP
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP325 Check food safety management procedures (poultry cutting plants)
Overview
This standard is about the skills and knowledge needed for you to check food safety management procedures (FSMP) in poultry cutting plants. Checking FSMP in poultry cutting plants is important to the production of a final product that meets organisational and regulatory requirements.
This standard applies to those who are involved in monitoring of FSMP in poultry cutting plants. You will need to be able to:
This standard is for you if you work in food operations and are involved in checking food safety management procedures in poultry cutting plants.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Poultry; FSMP; food; safety; cutting