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 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. 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 trimming of meat or poultry.
Performance criteria
You must be able to:
- prepare to carry out trimming according to organisational requirements and standards
- wear and use appropriate personal protective equipment for trimming according to 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
- 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 and organisational requirements
- 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
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 according to organisational and legal and regulatory requirements
- 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