Elements and Performance Criteria
- Check the cooked poultry product preparation and processing areas and equipment
- Identify procedures for pre-operational equipment checks in accordance with workplace policies and procedures and manufacturer’s instructions
- Monitor and check regulatory requirements, safe work practices and safety equipment
- Conduct or supervise pre-operational checks and procedures and report risks, contamination or variations in product quality
- Record physical hazards that may affect products
- Implement methods to reduce risks
- Monitor the preparation of ingredients, and processing equipment and areas
- Source ingredients by type, quality and safety criteria according to product specifications
- Source types of chicken meat, by-product, stock, additive, binder and spices according to the formulation specifications and regulatory requirements
- Monitor handling of ingredients to prevent contamination and ensure conformance to quality and safety standards
- Monitor hygiene and sanitation of relevant processing area for compliance, and the cleaning regime for maintaining a hygienic and safe work area
- Monitor the production system and operation of equipment for the preparation and manufacture of cooked poultry products
- Monitor the production of cooked poultry and further processed products
- Monitor time, temperature and humidity requirements for cooking and packaging
- Monitor consistency, appearance, texture and other requirements for the product
- Monitor production to meet product, processing, storage and regulatory requirements
- Implement and monitor product sampling, testing and sensory analysis regime for compliance
- Implement procedures for rejection, reprocessing and recall of products that do not meet specifications or hygiene and sanitation requirements, and review against regulatory requirements and industry guidelines
- Monitor hygiene and sanitation of relevant processing area for compliance
- Overview the implementation of the HACCP plan for the production of cooked poultry products
- Implement critical control points (CCPs) and critical limits for prevention and control of bacterial contamination
- Implement monitoring processes for critical limits for CCPs
- Carry out validation requirements for critical limits of hazard analysis and critical control point(HACCP) programs
- Implement documented procedures for corrective actions when critical limits at a CCP are compromised, to ensure that affected product is suitably handled
- Maintain documents and records required for the system
- Review production processes