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 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. 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 enhancing the flavour of meat and poultry products.
Performance criteria
You must be able to:
- prepare to enhance the flavour of meat and poultry products according to organisational requirements and standards
- wear and use the correct personal protective equipment according to 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
- 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
- the importance of controlling allergens according to organisational and legal and regulatory requirements
- 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 according to organisational and legal and regulatory requirements
- how ineffective flavour enhancement 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