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. You must also know how to address problems and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
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
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
- the limits of your own authority and competence and why it is important to work within those limits
- what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so