This standard is about the skills and knowledge needed for you to eviscerate meat or poultry in food operations. Evisceration is the removal of the internal organs of an animal. It includes the removal of Category 2 and 3 animal by-products including those intended for disposal or human consumption. Complete evisceration is important in maximising the economic revenue from a carcass and in ensuring meat entering the food chain adheres to food safety standards.
You will need to be able to eviscerate meat or poultry species manually using the correct tools and equipment, adhering to regulatory and organisational standards.
This standard is for you if you work in food operations and are involved in the evisceration of meat or poultry by hand.
Performance criteria
You must be able to:
prepare to eviscerate meat or poultry according to organisational requirements and standards
wear and use personal protective equipment according to regulatory standards and organisational requirements
check availability of meat or poultry for evisceration
assemble tools and equipment needed for evisceration
check availability of facilities for viscera and carcass with relevant people
check appropriate preparation of meat or poultry has taken place for clean and efficient evisceration
position the carcass for the safe, hygienic removal of viscera
open the carcass following organisational standards
identify the viscera you are required to remove from the carcass
locate and sever the membranous attachments that secure the viscera
remove viscera from carcass
trim edible viscera to organisational and regulatory requirements and specifications
store edible and inedible viscera separately according to organisational and legal and regulatory requirements and standards
work within the limits of your responsibility, reporting, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
why it is important to follow organisational and regulatory standard operating procedures while eviscerating meat or poultry by hand
why meat or poultry species are eviscerated
the evisceration process for meat or poultry
the viscera of meat or poultry
why it is important to check the cleanliness of tools and equipment used in the manual evisceration of meat or poultry species
how to handle the meat or poultry carcass to maintain its quality
how to avoid contamination of the carcass during evisceration
how to access organisational quality and yield specifications relating to the manual evisceration of meat and poultry species
the work area, tools and equipment needed to carry out manual evisceration
how to store viscera and animal processing by-products according to organisational procedures
how ineffective evisceration can lead to wastage, potential customer complaints and lost revenue
why it is important to work within the limits of your responsibility and report problems to the relevant people
IMPMP134 Eviscerate meat or poultry
Overview
This standard is about the skills and knowledge needed for you to eviscerate meat or poultry in food operations. Evisceration is the removal of the internal organs of an animal. It includes the removal of Category 2 and 3 animal by-products including those intended for disposal or human consumption. Complete evisceration is important in maximising the economic revenue from a carcass and in ensuring meat entering the food chain adheres to food safety standards.
You will need to be able to eviscerate meat or poultry species manually using the correct tools and equipment, adhering to regulatory and organisational standards.
This standard is for you if you work in food operations and are involved in the evisceration of meat or poultry by hand.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; eviscerate; food; hand