IMPMP331 Check food safety management procedures for minced meat, meat preparations and meat product establishments
Overview
This standard is about the skills and knowledge needed for you to check food safety management procedures (FSMP) for minced meat, meat preparations and meat product establishments. Checking FSMP is important to the production of a final product that meets organisational and regulatory food safety requirements.
You will need to be able to check FSMP for incoming raw materials, processing operations, buildings and buildings maintenance. You must also be able to check identification and marking of minced meat and meat preparations.
This standard is for you if you work in food operations and are involved in the checking of FSMP for minced meat, meat preparation and meat product establishments.
Performance criteria
You must be able to:
check documentation relating to control of raw materials is according to Food Business Operators (FBO’s) Food Safety Management Procedures (FSMP)
identify non-compliance
address non-compliance within the limits of your responsibility
check FBO’s FSMP to current regulatory and organisational requirements
check the following areas are covered in the FBO’s FSMP
transmissible Spongiform Encephalopathy
materials entering and product leaving the establishment
temperature controls
processing of materials
wrapping, packing and labelling
identification, separation, storage and disposal of animal by-products and food waste
product (suspect) sampling
confirm compliance with current micro-biological testing requirements
carry out sampling to organisational requirements
identify and take appropriate action to deal with any non-compliance, including emergencies
inspect buildings and equipment
inspect the maintenance of buildings and equipment
check hygiene standards of the establishment and operations according to the FBO’s FSMP against current requirements
identify areas of non-compliance
address any non-compliance within the limits of your responsibility
check identification marking materials are being used in compliance with the regulations
identify and take action to deal with any non-compliance
work within the limits of your responsibility, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
the importance of food safety management procedures (FSMP) to the production of minced meat, meat preparations and meat product establishments
why document control is important to FSMP
the current organisational and regulatory requirements relating to FSMP document control of raw materials
the FSMP relating to the reception, storage and processing of materials
the organisational and regulatory requirements of FSMP for the following areas
transmissible Spongiform Encephalopathy
materials entering and product leaving the establishment
temperature controls
processing of materials
wrapping, packing and labelling
identification, separation, storage and disposal of animal by-products and food waste
product (suspect) sampling
the importance of microbiological testing to checking FSMP for minced meat, meat preparations and meat product organisations
the regulatory and organisational requirements for microbiological testing
the FSMP requirements relating to the structure, maintenance and hygiene of an organisation
the hygiene requirements for organisations and its procedures
how to identify and mark products according to organisational and regulatory requirements
the actions required in the event of non-compliance
reporting and actions needed to verify Food Safety Management Procedures (FSMP)
the appropriate actions to be taken by the FBO when non-compliance in the FSMP against current requirements is identified
how verification judgements are concluded according to FSMP
the reporting and action to be taken by the authorised officer in the case of non-compliance
the organisational responsibilities under Transmissible Spongiform Encephalopathy (TSE) legislation
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP331 Check food safety management procedures for minced meat, meat preparations and meat product establishments
Overview
This standard is about the skills and knowledge needed for you to check food safety management procedures (FSMP) for minced meat, meat preparations and meat product establishments. Checking FSMP is important to the production of a final product that meets organisational and regulatory food safety requirements.
You will need to be able to check FSMP for incoming raw materials, processing operations, buildings and buildings maintenance. You must also be able to check identification and marking of minced meat and meat preparations.
This standard is for you if you work in food operations and are involved in the checking of FSMP for minced meat, meat preparation and meat product establishments.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; food; safety; FSMP; minced; raw