Carry out boning of meat or poultry
Overview
This standard is about the skills and knowledge needed for you to carry out boning of meat or poultry in food manufacture and/or supply operations. Removing bones from carcasses or cuts of meat or poultry is a key skill, important in producing a final product that adheres to organisational and customer requirements. You need to be able to use the correct tools and equipment, maximise yield and maintain quality, handle and store meat and poultry and dispose of waste products following organisational and regulatory standards. This standard is for you if you work in food manufacture and/or supply operations and are involved in carrying out boning of meat or poultry.
Performance criteria
You must be able to:
Prepare to carry out boning
prepare to carry out boning in accordance with organisational
standards
wear and use personal protective equipment when carrying out
boning operations in accordance with regulatory standards and
organisational requirements
check with the relevant person the cuts of meat or poultry
requiring boning
check the availability and cleanliness of work area, tools and
equipment
source the meat or poultry requiring boning
choose the correct knives and ensure they are sharp, clean and
suitable for purpose
check availability of storage areas for final product and waste
materials
refer problems outside limits of your responsibility to relevant
people
Bone out meat
deal effectively with meat presented for boning that does not meet
organisational specifications or customer requirements
use tools and equipment to bone out meat following
organisational standard operating procedures
carry out boning in accordance with organisational yield and
quality and pace of production specifications
keep waste from boning to a minimum and store for later disposal
work within the limits of your responsibility
Knowledge and Understanding
You need to know and understand:
why it is important to follow organisational standard operating
procedures when carrying out boning operations
- the tools and equipment required to carry out boning of meat or
poultry
why it is important to check the cleanliness of tools and equipment
how to handle the meat or poultry carcass to maintain its quality
how to avoid product contamination and maintain food safety
during boning operations
how to access the correct organisational specifications
why it is important to adhere to organisational yield and quality
specifications
the importance of precision cutting in boning operations
why it is important to maintain the pace and flow of production
according to organisational requirements
how to store waste products for disposal from boning operations
how ineffective boning can lead to wastage, potential customer
complaints and lost revenue
- how to deal with operating problems within the limits of your
responsibility