IMPMP141 Process meat or poultry offal or processing by-products
Overview
This standard is about the skills and knowledge needed for you to process meat or poultry offal or processing by-products in food operations. Processing offal and by-products is important to the maximisation of profit from carcasses.
You will need to be able to prepare to process meat or poultry offal or by-products. You will also need to be able to trim and process offal or by-products adhering to regulatory and organisational requirements.
This standard is for you if you work in food operations and are involved in the processing of meat or poultry offal or processing by-products.
Performance criteria
You must be able to:
prepare to process offal or by-products according to organisational requirements and standards
wear and use personal protective equipment in the processing of offal and by-products according to regulatory standards and organisational requirements
check availability and cleanliness of equipment and work area for processing offal or by-products
check that there is a clear flow from the point of offal or by-product sorting to the processing work area
check that facilities are available for receiving offal or by-products after processing
check offal or by-product conforms to organisational specification
inform relevant person if offal or by-product do not conform to specification
trim offal or by-product to organisational quality and yield specification
store offal or by-products in the correct place after processing
work within the limits of your responsibility, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
the regulatory and organisational requirements relating to the processing of meat or poultry offal and processing by-products
the work area, tools, equipment, facilities and storage equipment needed to process meat or poultry offal or processing by-products
the offal removed from meat or poultry carcasses
the by-products removed from meat or poultry carcasses
why meat and poultry by-products are sorted into Category 1, 2 or 3
how meat and poultry by-products can be sorted into Category 1, 2 or 3
how to access organisational specifications relating to the processing of meat or poultry offal and by-products
why it is important to inform relevant people if incoming sorted meat or poultry offal or by-product does not adhere to organisational specifications
the importance of adhering to quality specifications to organisational and customer requirements when processing meat or poultry offal or by-products
the importance of maximising yield when processing meat or poultry offal or by-products to the economic value of a carcass
why it is important to work within the limits of your responsibility and report problems to the relevant people
IMPMP141 Process meat or poultry offal or processing by-products
Overview
This standard is about the skills and knowledge needed for you to process meat or poultry offal or processing by-products in food operations. Processing offal and by-products is important to the maximisation of profit from carcasses.
You will need to be able to prepare to process meat or poultry offal or by-products. You will also need to be able to trim and process offal or by-products adhering to regulatory and organisational requirements.
This standard is for you if you work in food operations and are involved in the processing of meat or poultry offal or processing by-products.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; offal; processing; by-products; food