IMPPO124  Control an automated de-hairing or de-feathering system

Overview

This standard is about the skills and knowledge needed for you to control an automated de-hairing and/or de-feathering system in food operations. Controlling an automated de-hairing and/or de-feathering system is important to the production of meat and poultry that meets production requirements and quality specifications. Understanding how to control an automated de-hairing and or de-feathering system is important to the production of a final product that meets quality specification.

You will need to be able to prepare to control a scalding system, a de-hairing or de-feathering system and/or a singeing system. You must also be able to adhere to regulatory and organisational requirements, address problems within the limits of your responsibility and control operation of these systems.

This standard is for you if you work in food operations and are involved in operation of an automated de-hairing and/or de-feathering system.

Performance criteria

You must be able to:

1. prepare to control a de-hairing/de-feathering system according to organisational requirements and standards
2. wear and use personal protective equipment according to regulatory standards and organisational requirements
3. check cleanliness and availability of services to de-hairing/de-feathering equipment
4. check availability of carcass to de-hairing system
5. start de-hairing/de-feathering system
6. communicate readiness for scalding process to relevant colleagues
7. control operation of the scalding system
8. maintain rate of scalding to ensure rate of production is maintained
9. control operation of the de-hairing or de-feathering or singeing system
10. maintain rate of de-hairing or de-feathering or singeing to ensure rate of production is maintained
11. check de-hairing or de-feathering or singeing against organisational quality specifications
12. make carcass available to next stage of production process
13. work within the limits of your responsibility, reporting problems to the relevant people

Knowledge and understanding

You need to know and understand

1. the organisational requirements and regulatory procedures that must be adhered to when operating an automated de-hairing system
2. the specific health and safety standards to be adhered to when operating an automated de-hairing or de-feathering system
3. the personal protective equipment required when operating an automated de- hairing or de-feathering system
4. the key features of an automated de-hairing or de-feathering system
5. why carcasses are scalded before de-hairing or de-feathering can take place
6. the optimum time temperature for carcass scalding prior to de-hairing or de- feathering
7. how the scalding time and temperature can vary depending on the time of year
8. why it is important to keep the carcass moving during scalding
9. why singeing of pork carcasses is carried out
10. signs of ineffective de-hairing or de-feathering
11. why it is important to communicate to relevant colleagues when ineffective de- hairing/de-feathering has taken place
12. why it is important to work within the limits of your responsibility and report problems to the relevant people

Keywords:  Meat; poultry; de-hairing; de-feathering; scalding; system; food