Elements and Performance Criteria
- Check the cooked poultry product preparation and processing areas and equipment
- Procedures for pre-operational equipment checks are checked for accordance with workplace policies and procedures, and manufacturer’s instructions
- Regulatory requirements and safe work practices and safety equipment are implemented
- Pre-operational checks and procedures are conducted or supervised and
- Risk of contamination or variations in product quality are reported in accordance with workplace policies and procedures
- Regulatory requirements for the operation are monitored
- Physical hazards which may affect cooked poultry products are recorded
- Optimum methods for physical hazard risk reduction are implemented
- Monitor the preparation of ingredients, and processing equipment and areas
- Ingredients are sourced by type, quality and safety criteria, according to product specifications
- Types of chicken meat, by-product, stock, additive, binder and spices are sourced according to the formulation specifications and regulatory requirements
- Handling requirements for ingredients to prevent contamination and to ensure customer and production requirements, quality and safety are monitored
- Processing equipment is monitored and operating procedures explained to operators according to manufacturer’s and workplace specifications
- Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements
- Production system and equipment for the preparation and manufacture of cooked poultry products are monitored
- Procedures for pre-operational equipment checks are applied in accordance with workplace policies and procedures, and manufacturer’s instructions
- Cleaning regime is monitored to ensure hygiene and safe work area requirements are maintained
- Monitor the production of cooked poultry and further processed products
- Relevant time, temperature and humidity requirements for cooking and packaging are monitored in accordance with product specifications, regulatory requirements and enterprise guidelines
- Relevant consistency, appearance, texture and monitoring requirements are monitored in accordance with product specifications and regulatory requirements
- Product sampling and testing and sensory analysis regime is monitored to ensure conformance with regulatory and enterprise requirements
- Procedures for rejection, reprocessing and/or recall for products which do not meet specifications or hygiene and sanitation requirements are implemented and reviewed against regulatory requirements and industry guidelines
- Relevant processing area hygiene and sanitation requirements are monitored as specified in workplace procedures and regulatory requirements
- Overview the implementation of the HACCP plan for the production of cooked poultry products
- Critical control points (CCPs) and control points for prevention and control of bacterial contamination (e.g. process controls and systems) are implemented
- Control methods to prevent microbiological contamination are explained to workers and implemented
- Monitoring processes are implemented for critical limits for CCPs
- Validation requirements for critical limits of HACCP programs are carried out
- Documented procedures are implemented which ensure any CCPs which are out of control are brought back into control and affected product is suitably handled
- Documented procedures are implemented to ensure the whole HACCP system is regularly audited and verified as working effectively
- All documents and records required for the system are kept available, up-to-date and in use
- Review production processes
- Product sampling and testing and sensory analysis are conducted and analysed
- Product formulations and operating procedures are reviewed
- Safe work systems for processing of cooked poultry products are reviewed
- Environmental impacts and energy efficiencies are reviewed for processing of cooked poultry products