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 manufacture and/or supply 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. This standard is for you if you work in food manufacture and/or supply operations and are involved in producing portion controlled raw meat or poultry.
Performance criteria
You must be able to:
Prepare to produce portion controlled raw meat or poultry
products
prepare to carry out production of raw meat products 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 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
refer problems outside limits of your responsibility to relevant
people
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
work within the limits of your responsibility
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 precisely and accurately 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
- how ineffective portioning can lead to wastage, potential customer
complaints and lost revenue
- how to deal with operating problems within the limits of your
responsibility