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 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. 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 controlling the massaging or tumbling of boneless meat or poultry.
Performance criteria
You must be able to:
- prepare to control massaging operations 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
- source ingredients and meat or poultry product requiring massaging
- 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
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 according to organisational and legal and regulatory requirements
- how ineffective massaging 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