Carry out trimming of meat or poultry
Overview
This standard is about the skills and knowledge needed for you to carry out trimming of meat or poultry in food manufacture and/or supply operations. Trimming is important at all stages of the process through production from post slaughter carcass trimming to trimming joints and pre-sale cuts and joints. Trimming to remove unwanted fat and bone gristle, to maximise yields and margins and to reduce food waste is important in the production of a final product that adheres to organisational classification, quality and yield specifications. 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 trimming of meat or poultry.
Performance criteria
You must be able to:
Prepare to carry out trimming
prepare to carry out trimming in accordance with organisational
standards
wear and use appropriate personal protective equipment for
trimming in accordance with regulatory standards and
organisational requirements
check with the relevant person the trimming required
check the availability and cleanliness of work area, tools and
equipment
source the meat or poultry requiring trimming
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
Trim meat cuts
check that the meat or poultry for trimming meets customer or
organisational specifications and follow organisational procedures
to deal with it if it does not
use appropriate tools and equipment to trim meat or poultry at the
pace to meet production requirements efficiently, safely and
hygienically
trim meat or poultry to meet customer or organisational quality
and yield specifications
minimise waste from trimming and store for disposal
maintain pace of trimming to organisational requirements
work within the limits of your responsibility and address problems
to relevant people
Knowledge and Understanding
You need to know and understand:
why it is important to follow organisational standard operating
procedures and product specifications when carrying out trimming
operations
- why trimming is carried out on post-slaughter carcasses, joints
and presale cuts
- how ineffective trimming can lead to wastage, potential customer
complaints and lost revenue
- the muscle, fat, bone, connective tissue, ligaments and collagen
of meat or poultry
- the tools and equipment required to carry out trimming of meat or
poultry
why it is important to check the cleanliness of tools and equipment
how to handle the meat or poultry to maintain its quality
how to avoid product contamination and maintain food safety
during trimming operations
how to access the correct organisational specifications
why it is important to adhere to organisational yield and quality
specifications
- the importance of trimming to the presentation of meat or poultry
for sale
the importance of precision cutting in trimming 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 trimming operations
how to deal with operating problems within the limits of your
responsibility