IMPMP103 Carry out manual stunning of meat or poultry species
Overview
This standard is about the skills and knowledge needed for you to carry out manual stunning of meat or poultry species in food operations. Carrying out manual stunning of meat or poultry species is important to the production of meat and poultry that adheres to regulatory and organisational welfare standards. It is also important to the production of a quality product that meets organisational requirements.
You will need to be able to prepare to stun meat or poultry species, adhere to meat or poultry welfare and safety standards, restrain meat or poultry and use manual stunning equipment. Understanding how to manually stun meat or poultry species is important to the production of a final product that meets regulatory and organisational welfare standards. It is also important to the production of a quality product that meets organisational requirements.
You will need to know and understand the regulatory and organisational procedures that must be adhered to when manually stunning meat or poultry species. You must also know and understand the importance of maintaining meat or poultry welfare standards.
This standard is for you if you work in food operations and are involved in the manual stunning of meat and poultry species.
Performance criteria
You must be able to:
prepare to carry out manual stunning according to organisational requirements and standards
wear and use personal protective equipment according to regulatory standards and organisational requirements
check availability of stunning and restraining equipment
check stunning and restraining equipment is in working order
check availability of animals for stunning
communicate readiness for stunning to lairage colleagues
work within the limits of your responsibility, reporting problems to the relevant people
check animal welfare standards have been adhered to when retraining and stunning
confirm where stun will take place
manually stun meat or poultry species according to regulatory standards and organisational requirements
maintain rate of stunning to ensure rate of production is maintained
make carcass available to next stage of production process
Knowledge and understanding
You need to know and understand
how to access organisational requirements and procedures
the organisational and regulatory requirements and procedures that must be adhered to when carrying out manual stunning of meat or poultry species
the animal welfare standards relating to the manual stunning of meat or poultry species
the specific health and safety requirements and standards to be adhered to when using manual stunning equipment
the personal protective equipment required to carry out manual stunning of meat and poultry species
the tools and equipment needed to carry out manual stunning of meat or poultry species
the key features of restraining equipment
why it is important to restrain meat or poultry while carrying out manual stunning operations
the importance of accuracy when carrying out manual stunning of meat or poultry species
the key features of a captive bolt stunning system
the key features of a mushroom head stunning system
the advantages and disadvantages of manual stunning systems
signs of ineffective stunning of meat or poultry species
why it is important to communicate to relevant colleagues when ineffective stunning has taken place
IMPMP103 Carry out manual stunning of meat or poultry species
Overview
This standard is about the skills and knowledge needed for you to carry out manual stunning of meat or poultry species in food operations. Carrying out manual stunning of meat or poultry species is important to the production of meat and poultry that adheres to regulatory and organisational welfare standards. It is also important to the production of a quality product that meets organisational requirements.
You will need to be able to prepare to stun meat or poultry species, adhere to meat or poultry welfare and safety standards, restrain meat or poultry and use manual stunning equipment. Understanding how to manually stun meat or poultry species is important to the production of a final product that meets regulatory and organisational welfare standards. It is also important to the production of a quality product that meets organisational requirements.
You will need to know and understand the regulatory and organisational procedures that must be adhered to when manually stunning meat or poultry species. You must also know and understand the importance of maintaining meat or poultry welfare standards.
This standard is for you if you work in food operations and are involved in the manual stunning of meat and poultry species.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; manual stunning; food; manufacture