This standard is about the skills and knowledge needed for you to split meat carcasses in food operations. Beef, lamb, pork, goat and venison carcasses are commonly split to aid handling and butchery operations. Splitting meat carcasses is an essential part of the processing of meat to enable handling and butchery to be carried out more effectively and efficiently.
You will need to be able to split meat carcasses using the correct tools and equipment and adhering to regulatory and organisational specifications.
This standard is for you if you work in food operations and are involved in splitting meat carcasses.
Performance criteria
You must be able to:
prepare to carry out splitting of carcass according to organisational requirements and standards
wear and use personal protective equipment according to regulatory standards and organisational requirements
check availability of meat carcass for splitting
assemble tools and equipment needed for splitting
check availability of storage area for split carcass with relevant people
make sure the carcass is in the most effective position for splitting
place yourself in the most effective place and position for splitting
carry out splitting of the carcass following organisational requirements and standards
carry out splitting at a pace to meet the speed of production
clean and maintain tools and equipment between tasks following organisational requirements and standards and to meet food safety requirements
work within the limits of your responsibility, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
how to access organisational procedures
the organisational and regulatory requirements and procedures that must be adhered to when splitting carcasses
the personal protective equipment required to split meat carcasses
the tools and equipment needed to split carcasses
why it is important to have hygienically clean personal protective equipment, work area, tools and equipment when splitting carcasses
the importance of keeping waste to a minimum when splitting carcasses, its effect on yield and potential loss of revenue
the importance of carrying out quality checks against organisational specifications
why it is important to work within the limits of your responsibility and report problems to the relevant people
IMPMP128 Split meat carcasses
Overview
This standard is about the skills and knowledge needed for you to split meat carcasses in food operations. Beef, lamb, pork, goat and venison carcasses are commonly split to aid handling and butchery operations. Splitting meat carcasses is an essential part of the processing of meat to enable handling and butchery to be carried out more effectively and efficiently.
You will need to be able to split meat carcasses using the correct tools and equipment and adhering to regulatory and organisational specifications.
This standard is for you if you work in food operations and are involved in splitting meat carcasses.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; split; carcasses; handling; butchery