Carry out poultry butchery
Overview
This standard is about the skills needed for you to carry out butchery of chickens, turkeys, ducks, geese and avian game in food manufacture and/or supply operations. Carrying out butchery of poultry is a key skill in production of meat and in butchery outlets. It is important to the production of a product that meets organisational and customer requirements. You will need to be able to carry out butchery of poultry to organisational procedures, including minimising the risk of crosscontamination. You must also be able to use correct tools and equipment when carrying out butchery, store poultry and dispose of waste products. This standard is for you if you work in food manufacture and/or supply operations and are involved in carrying out butchery of poultry.
Performance criteria
You must be able to:
Prepare to carry out poultry butchery
prepare to carry out butchery of poultry 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 cuts of poultry meat required
check the availability and cleanliness work area, tools and
equipment
source the poultry joint or carcass requiring butchery
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
produce cuts, joints or dressed carcasses of poultry that adhere to
organisational specification
carry out butchery in a timely way maintaining pace of butchery if
appropriate
minimise waste when producing cuts of poultry
work within the limits of your responsibility, referring problems to
the relevant people when necessary
Complete butchery operations
check cuts are available for storage or next stage of process
clean personal protective equipment, work area, tools and
equipment to organisational procedures
store waste for disposal according to regulatory and
organisational standard procedures
Knowledge and Understanding
You need to know and understand:
how to access organisational procedures
- the organisational and regulatory procedures that must be
adhered to when carrying out butchery of poultry
- the personal protective equipment required to carry out butchery
of poultry
the tools and equipment needed to carry out butchery of poultry
why it is important to have hygienically clean personal protective
equipment, work area, tools and equipment
the importance of allergen control
the importance of temperature control
the importance of precision cutting in poultry butchery, including
yields and margin control
the specific knives used in poultry butchery
how to use the specific knives used in poultry butchery
why it is important to use the correct knife for each cutting
specification
- how to access the organisational quality and yield specifications
for specific cuts of poultry and why it is important to adhere to
them when carrying out poultry butchery
the typical cuts and joints possible from poultry carcasses
why string is commonly used in the presentation of red meat and
how this process is carried out
- how to dress a whole chicken, turkey, duck, goose, rabbit or hare
for wholesale or retail sale
how to utilise continental butchery to produce cuts of poultry
the importance of keeping waste to a minimum, its affect on yield
and the economic value of the carcass
- the edible offal cuts from poultry and how they are butchered for
sale
the inedible by-products from poultry and how they can be utilised
how to dispose of waste from poultry processing according to
regulatory and organisational requirements