Enhance flavour in meat or poultry products
Overview
This standard is about the skills and knowledge needed for you to enhance the flavour of meat or poultry products in food manufacture and/or supply operations. Meat and poultry flavour can be enhanced by methods such as curing, marinating, coating, glazing, stuffing, injecting, rubbing or seasoning. These operations can be carried out in a meat processing or butchery outlet. You will need to be able to source ingredients and equipment, follow a product specification and work to organisational and regulatory requirements. This standard is for you if you work in food manufacture and/or supply operations and are involved in enhancing the flavour of meat and poultry products.
Performance criteria
You must be able to:
Prepare to enhance the flavour of meat or poultry
products
prepare to enhance the flavour of meat and poultry products in
accordance with organisational standards
wear and use the correct personal protective equipment in
accordance with regulatory standards and organisational
requirements
check the availability and cleanliness of work area, tools and
equipment
source product recipe and specification
check availability of flavourings, additional recipe ingredients and
meat or poultry product
address problems within the limits of your responsibility
Carry out flavour enhancing operations
apply flavouring to meat or poultry according to product
specification
take effective action if the wrong amount of flavouring is used
maintain quality of meat or poultry when handling and applying
flavourings
make product available to next stage of process
store waste for disposal according to organisational requirements
Knowledge and Understanding
You need to know and understand:
why it is important to follow organisational standard operating
procedures when enhancing the flavour of meat or poultry
- the work area tools and equipment needed to carry out flavour
enhancement
why it is important to check the cleanliness of tools and equipment
how to avoid contamination of meat or poultry when carrying out
flavour enhancement operations
- how to handle the meat or poultry to maintain quality and food
safety
- the different methods of enhancing the flavour of meat or poultry
products
- the different ingredients used to enhance the flavour of meat or
poultry
how to apply the flavour to the meat or poultry product
why it is important to ensure the flavour is distributed evenly over
the whole or through the whole meat or poultry product
- how to dispose of waste products from flavour enhancement
operations
- how ineffective flavour enhancement can lead to wastage,
potential customer complaints and lost revenue
- how to deal with problems within the limits of your responsibility