Control massaging or tumbling of boneless meat and poultry
Overview
This standard is about the skills and knowledge needed for you to carry out massaging or tumbling of meat or poultry in food manufacture and/or supply operations. Many meat and poultry products are made from selected meat trimmed of all fat and gristle then arranged into a standard shape to meet customer expectations. To reform the shape of the meat it is massaged or tumbled, often using solutions that flavour and bind the meat. You will need to be able to prepare ingredients and equipment, follow a product specification and work to organisational procedures. This standard is for you if you work in food manufacture and/or supply operations and are involved in controlling the massaging or tumbling of boneless meat or poultry.
Performance criteria
You must be able to:
Prepare to massage or tumble meat or poultry
prepare to control massaging operations 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
source ingredients and meat or poultry product requiring
massaging
refer problems outside the limits of your responsibility to relevant
people
Carry out massaging or tumbling of meat or poultry
start up machinery following organisational standard operating
procedures
monitor the machinery to make sure the massage sequence
meets organisational specifications
check that the product meets organisational yield and quality
specifications
transfer the completed product to the next stage of processing
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 controlling massaging of meat or poultry
- the work area tools and equipment needed to carry out controlling
of massaging operations
why it is important to check the cleanliness of tools and equipment
ingredients used in the massaging of meat or poultry
how to avoid contamination when controlling massaging of meat
or poultry
how to access the correct product specification
how to interpret and apply the product specification
how to handle the meat or poultry to maintain its quality
why it is important to select correct settings for speeds, times and
mode of operation
- organisational standard operating procedures involved in starting
up, operating and closing down massaging machinery
how to dispose of waste products from massaging operations
how ineffective massaging can lead to wastage, potential
customer complaints and lost revenue
- how to deal with operating problems within the limits of your
responsibility