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 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. You must also know how to address problems and be able to apply your skills and knowledge within food safety and health and safety regulations and any relevant international industry codes. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
This standard is for you if you work in food operations and are involved in carrying out boning of meat or poultry.
Performance criteria
You must be able to:
- prepare to carry out boning according to organisational requirements and standards
- wear and use personal protective equipment when carrying out boning operations according to 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
- deal 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 according to organisational and legal and regulatory requirements
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 according to organisational and legal and regulatory requirements
- how ineffective boning can lead to wastage, potential customer complaints and lost revenue
- the limits of your own authority and competence and why it is important to work within those limits
- what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so