This standard is about the skills and knowledge you need to monitor bleeding operations for Kosher meat. This job must be done by experienced people with provisional or full licences. The job is tightly controlled by Halachic laws that define methods of bleeding according to Jewish Law.
The task is important to the industry because the way it is done affects the condition of the meat and whether it is suitable for human consumption and complies with regulations governing the Kashrut (fitness for purpose) of meat. If you do this work, you require specialist skills and knowledge so that the meat produced meets quality specifications as stipulated by the Rabbinical authority which will certify that the product is Kosher.
This standard is recommended for you if you have responsibility for supporting production operations in food processing.
Performance criteria
You must be able to:
check that equipment is ready to carry out bleeding effectively
move carcass to the right place at the bleeding point to carry out bleeding according to organisational and religious requirements
check that tools and equipment meet food safety requirements and follow procedures to deal with any problems
check facilities for holding animals or birds planned for bleeding and follow procedures to deal with any problems
move the animal or bird into position for bleeding according to organisational requirements
use the tools and methods for bleeding safely and effectively
follow procedures and legal requirements to maintain food safety during bleeding
check the time for bleeding as directed by the certifying Rabbinical authority
work within the limits of your responsibility, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
why animals and birds are bled before human consumption
the principles of bleeding animals and birds
the blood vessels involved in the bleeding of animals or birds
the methods of cutting and porging blood vessels nerves and fats for Kosher meat
the methods of soaking animals or birds
the methods of salting, resting and rinsing
how to maintain materials and equipment for bleeding and koshering to ensure they are effective, safe and meet the required religious and hygiene standards
why hygiene is important in bleeding
the legal requirements relating to bleeding
the workplace controls involved in bleeding
how to maintain the security and integrity of Kashrut seals on kosher meat
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP201 Monitor bleeding for Kosher meat
Overview
This standard is about the skills and knowledge you need to monitor bleeding operations for Kosher meat. This job must be done by experienced people with provisional or full licences. The job is tightly controlled by Halachic laws that define methods of bleeding according to Jewish Law.
The task is important to the industry because the way it is done affects the condition of the meat and whether it is suitable for human consumption and complies with regulations governing the Kashrut (fitness for purpose) of meat. If you do this work, you require specialist skills and knowledge so that the meat produced meets quality specifications as stipulated by the Rabbinical authority which will certify that the product is Kosher.
This standard is recommended for you if you have responsibility for supporting production operations in food processing.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; animals; birds; Kosher; Jewish; Shecita; Halachic