Elements and Performance Criteria
- Inspect samples of carton meat for defects
- Take samples of product from each line of product according to a pre-determined sampling plan
- Inspect sample for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program
- Report defects in accordance with workplace requirements
- Assess samples against pre-determined defect tolerances
- Assess levels of defects against established tolerances
- Report samples outside tolerance to supervisor and take corrective action
- Adhere to sampling program and record results according to workplace requirements
- Keep sampling area clean and neat to avoid contamination between samples
- Identify and follow dropped meat procedures according to workplace requirements