Produce portion controlled raw meat or poultry products
Overview
This standard is about the skills and knowledge needed for you to produce portion controlled raw meat or poultry products in food operations. Meat and poultry can be cut and trimmed into individual cuts or joints to meet organisational and customer specifications. Producing portion controlled raw meat and poultry is a key skill in meat processing and butchery outlets.
You will need to be able to use tools and equipment, follow a product specification and work to organisational procedures to produce portion controlled raw meat or poultry. 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 producing portion controlled raw meat or poultry.
Performance criteria
You must be able to:
- prepare to carry out production of raw meat products according to organisational requirements and standards
- wear and use personal protective equipment according to regulatory standards and organisational requirements
- check with the relevant person the quantity and specification of portions required
- check the availability and cleanliness of work area, tools and equipment
- source the meat or poultry requiring portioning
- 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
- use appropriate tools and equipment to produce portion controlled raw meat or poultry products at the pace to meet organisational requirements
- produce portions that meet customer or organisational yield and quality specifications
- store waste for disposal and make portion-controlled product available to next stage of production
- maintain pace of production to organisational requirements
Knowledge and Understanding
You need to know and understand:
- why it is important to follow organisational standard operating procedures when producing portion controlled raw meat products
- the tools and equipment required to carry out production of portion controlled raw meat or poultry products
- 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 portioning 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 portioning operations
- why it is important to work according to specifications to produce consistent portion-controlled products
- why it is important to maintain the pace and flow of production according to organisational requirements
- how to store waste products for disposal from portioning operations according to organisational and legal and regulatory requirements
- how ineffective portioning 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