This standard is about the skills and knowledge you need to monitor butchery processes in the context of a manufacturing operation producing meat or poultry based products.
This includes monitoring the work of team members and ensuring that meat processing is carried out both safely and according to organisational procedures.
This standard is for you if you work in a supervisory or team leader role within food operations and are involved in the butchery of meat or poultry.
Performance criteria
You must be able to:
select personal protective clothing and equipment suitable for the manufacturing processes
contribute to the planning of manufacturing processes to meet business priorities
confirm manufacturing requirements and output targets
arrange work areas to ensure that resources are available to meet organisational requirements
check that suitable tools and equipment are made available to meet the food business operating requirements
check that raw materials and ancillary supplies are made available
allocate suitably skilled staff to specific tasks and duties
identify and report any non-compliance or shortfall in resource or staff requirements
monitor the flow and yield of the manufacturing process
provide support to staff to ensure output and yield is maintained
identify and address problems that may affect the quality and quantity of output from butchery processes according to food business operating procedures
work within the limits of your responsibility, referring problems to the relevant people
check products are stored or transported to the next processing stage
complete and make available information relating to the manufacturing process
check that all relevant technical and quality assurance documentation is complete
report faults and matters that affect processing performance
check that maintenance and cleaning records are complete
check that handover and shut down procedures are followed
make recommendations for improvements in the manufacturing process
Knowledge and understanding
You need to know and understand
what the food business operator’s arrangements are for scheduling and resourcing the manufacturing process
what the manufacturing teams objectives and team competences are
what the systems and procedures are for planning, scheduling and resourcing of manufacture
the probable impact of inadequate process scheduling and resourcing
how to use and interpret the food business operating procedures for manufacturing
what the importance is of allocating staff with the right competences to specific tasks and duties
why there is a need to update and amend schedules and resource information to meet business needs
what the probable impact is of non-availability of staff or resources, including succession planning
what the communication methods and approaches are for maintaining the manufacturing process
the purpose of monitoring the manufacturing operation
the importance of maximising yield and reducing possible waste in the process
how to identify when team or individual support is required and how to provide effective support
what the food business operating arrangements are for identifying, dealing with and reporting manufacturing problems
what the required immediate course of action is when production does not go as planned
who should be contacted and informed of any production failures
what the requirements are for the use of quality control documentation
what the requirements are for the use of maintenance and cleaning schedules
how to assess manufacturing performance in terms of operational yield, target setting, compliance and improvement
the importance of reporting manufacturing performance and improvement issues
the importance of working within the limits of your responsibility and reporting problems to the relevant people
IMPMP227 Monitor the manufacture of meat products
Overview
This standard is about the skills and knowledge you need to monitor butchery processes in the context of a manufacturing operation producing meat or poultry based products.
This includes monitoring the work of team members and ensuring that meat processing is carried out both safely and according to organisational procedures.
This standard is for you if you work in a supervisory or team leader role within food operations and are involved in the butchery of meat or poultry.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; Poultry, manufacturing operations, supervising, monitoring, butchery processes