IMPMP214 Monitor meat or poultry further processing
Overview
This standard is about the skills and knowledge needed to monitor the further processing of meat or poultry by hand or using a semi or fully automated processing machine. Further processing of meat or poultry includes the slicing, dicing, mincing, jointing of meat and poultry and is important to the production of a variety of products that meet organisational and customer requirements.
You will need to be able to monitor the preparation of work area, tools and equipment, facilities and resources. You will also need to be able to monitor and help maintain the pace of production, address problems within your remit and monitor product yield and quality according to organisational specifications.
This standard is for you if you work in food operations and are involved in the monitoring of meat or poultry further processing.
Performance criteria
You must be able to:
wear and use personal protective equipment according to regulatory standards and organisational requirements
check the availability of meat or poultry for further processing against organisational requirements
monitor set up of further processing area, tools and equipment and resources
access organisational standard operating procedures and product specifications
work within the limits of your responsibility, reporting problems to the relevant people
monitor meat or poultry further processing according to organisational requirements
maintain pace of further processing to production requirements
monitor yield and quality of meat or poultry products organisational specifications
monitor transfer of further processed products to next stage of processing
stop further processing according to organisational and production requirements
monitor removal and storage of waste
check work area tools and equipment are left according to organisational specifications
Knowledge and understanding
You need to know and understand
the regulatory and organisational requirements relating to the monitoring of meat or poultry further processing
the specific health and safety standards to be adhered to when monitoring and carrying out meat and poultry further processing monitoring or carrying out meat or poultry further processing
the personal protective equipment required when monitoring further processing
the tools and equipment and resources needed to carry out meat or poultry further processing by hand, using semi-automated equipment and fully automated equipment
the key features of a semi and fully automated further processing machine
how to access organisational specifications
the importance of adhering to product yield and quality specifications
why it is important to maximise yield during further processing
the effect of not adhering to product yield and quality specifications
signs of ineffective further processing
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP214 Monitor meat or poultry further processing
Overview
This standard is about the skills and knowledge needed to monitor the further processing of meat or poultry by hand or using a semi or fully automated processing machine. Further processing of meat or poultry includes the slicing, dicing, mincing, jointing of meat and poultry and is important to the production of a variety of products that meet organisational and customer requirements.
You will need to be able to monitor the preparation of work area, tools and equipment, facilities and resources. You will also need to be able to monitor and help maintain the pace of production, address problems within your remit and monitor product yield and quality according to organisational specifications.
This standard is for you if you work in food operations and are involved in the monitoring of meat or poultry further processing.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; processing; slicing; dicing; jointing