IMPMP219 Monitor the recovery of meat and poultry processing by-products
Overview
This standard is about the skills and knowledge needed for you to monitor the recovery of processing by-products in food operations. Monitoring the recovery of processing by-products is important to the maintaining the flow of production, it is also important to the maximisation of profit from meat or poultry carcasses.
You will need to be able to monitor the recovery by-products during the sorting and processing stages, ensuring quality; yield and pace of production are maintained according to organisational specifications.
This standard is for you if you work in food operations and are involved in the monitoring of the recovery of animal processing by-products.
Performance criteria
You must be able to:
wear and use personal protective equipment required while carrying out monitoring according to regulatory standards and organisational requirements
monitor availability and cleanliness of equipment, work area, facilities and resources in offal and/or by-products work areas
liaise with relevant people to check availability of by-products for sorting and processing
monitor quality and yield of by-products requiring sorting and processing, address problems with relevant people
monitor pace of sorting and processing and address problems to maintain pace of processing
monitor sorted and processed by-products against quality and yield organisational specifications
address product quality and yield specification problems within limits of your responsibility and refer to relevant person if problem outside your responsibility
confirm storage facilities are sufficient to maintain pace of sorting and processing
check staining is carried out to organisational and regulatory requirements
work within the limits of your responsibility, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
the definition of specified risk material and its importance in the production of meat and poultry fit for human consumption
the regulations and methods relating to the safe disposal of specified risk material
the definition of Category 1, 2 and 3 by-products
health hazards associated with the meat and poultry processing by-products
the main red offal and green offal and by-products from meat and poultry
why it is important to maximise the recovery of animal by-products from meat and poultry carcasses
how to maximise recovery of animal processing by-products from each stage of the production process
the relative economic value of the main by-products from animal processing
the key features of natural casings production
the commercial markets for animal by-products
the key nutritional value of edible by-products
the key features of hide and skin handling prior to processing
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP219 Monitor the recovery of meat and poultry processing by-products
Overview
This standard is about the skills and knowledge needed for you to monitor the recovery of processing by-products in food operations. Monitoring the recovery of processing by-products is important to the maintaining the flow of production, it is also important to the maximisation of profit from meat or poultry carcasses.
You will need to be able to monitor the recovery by-products during the sorting and processing stages, ensuring quality; yield and pace of production are maintained according to organisational specifications.
This standard is for you if you work in food operations and are involved in the monitoring of the recovery of animal processing by-products.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; recovery; offal; by-products; carcass; food