Elements and Performance Criteria
- Inspect samples of carton meat for defects
- Samples of product are taken from each line of product according to a pre-determined sampling plan.
- Sample is inspected for defects in accordance with regulatory and workplace requirements as established in a government approved Hazard Analysis Critical Control Point (HACCP) program.
- Defects are reported in accordance with workplace requirements.
- Assess samples against pre-determined defect tolerances
- Levels of defects are assessed against established tolerances.
- Samples outside tolerance are reported to supervisor and corrective action is taken.
- Sampling program is adhered to and results are recorded according to workplace requirements.
- Sampling area is kept clean and neat to avoid contamination between samples.
- Dropped meat procedures are identified and followed according to workplace requirements.