Carry out seaming or filleting of meat or poultry
Overview
This standard is about the skills and knowledge needed for you to carry out seaming or filleting of meat or poultry in food manufacture and/or supply operations. Seaming or filleting to remove whole muscle from bones or from other muscle is a key skill in meat production, 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 or 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 seaming or filleting of meat or poultry.
Performance criteria
You must be able to:
Prepare for seaming or filleting
prepare to carry out seaming or filleting in accordance with
organisational standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check with the relevant person the seaming or filleting required
check the availability and cleanliness of work area, tools and
equipment
source the meat or poultry requiring seaming or filleting
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
Carry out seaming or filleting
check that meat for seaming or filleting meets organisational
specifications and follow organisational procedures to deal with it
if it does not
produce fillets to quantities that meet organisational yield and
quality specifications
quality check and separate according to grading and
organisational requirements
make fillets available to next stage of processing
maintain pace of production according to organisational
requirements
store waste for disposal according to organisational standards
work within the limits of your responsibility
Knowledge and Understanding
You need to know and understand:
why it is important to follow organisational and regulatory
operating procedures when carrying out seaming or filleting
operations
- the work area tools and equipment needed to carry out seaming
or filleting
why it is important to check the cleanliness of tools and equipment
how to avoid contamination and maintain food safety during
seaming or filleting operations
how to handle the meat or poultry carcass to maintain its quality
why precision cutting is important to filleting or seaming
seaming or filleting cutting lines and guides for meat and/or
poultry
why it is important to maintain the flow of production
why it is important to adhere to organisational yield and quality
requirements
how to store waste products for disposal
how ineffective seaming or filleting can lead to wastage, potential
customer complaints and lost revenue
- how to deal with operating problems within the limits of your
responsibility