Produce sausages by hand
Overview
This standard is about the skills and knowledge needed for you to produce sausages by hand in food manufacture and/or supply operations. Producing batches of sausages by hand using semiautomated equipment is a key skill in meat processing and butchery outlets. You will need to be able to prepare ingredients and equipment, follow a product specification and work to organisational procedures. You must also be able to hand produce a batch of sausages. This standard is for you if you work in food manufacture and/or supply operations and are involved in the production of sausages by hand.
Performance criteria
You must be able to:
Prepare to produce sausages
prepare to produce sausages in accordance with organisational
standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check the availability and cleanliness of work area, tools and
equipment
source sausage recipe and product specification
collect recipe ingredients to produce required sausages
mince meat and fat, ensuring even distribution of fat through the
mixture
check visual lean of meat and adjust if necessary
prepare sausage casings according to organisational procedures
address problems within the limits of your responsibility
Produce sausages
weigh ingredients accurately adhering to product recipe
add ingredients to meat/fat mince, mixing thoroughly after each
addition
start up sausage extruder, load with casings and meat mixture
and check it is operating correctly
produce sausage length to required product specification
link sausages, by hand, to required product specification
check sausage yield and quality against product recipe and
specification
work within the limits of your responsibility
Complete sausage production
store sausages according to organisational specification and
requirements
clean personal protective equipment, work area, tools and
equipment to organisational procedures
store waste for disposal according to organisational procedures
Knowledge and Understanding
You need to know and understand:
how to access organisational procedures
- the organisational and regulatory procedures that must be
adhered to when producing sausages by hand
- the personal protective equipment required to produce sausages
by hand
the tools and equipment needed to produce sausages by hand
why it is important to have hygienically clean personal protective
equipment, work area, tools and equipment when producing
sausages by hand
- why it is important to keep meat or poultry cold when making
sausages
- how to access the organisational specifications and recipes for
sausages
why it is important to adhere to the specific sausage recipe
why it is important to mix ingredients thoroughly
the specifications relating to the names pork: sausage, link,
chipolata and sausage meat
- how to estimate "visual lean" and why it is important to sausage
making
- the importance of keeping waste to a minimum, its effect on yield
and the loss of revenue from sausage production
- how to check sausage yield and quality against organisational
specification
- why it is important to check for yield and quality when producing
sausages by hand
- the importance of carrying out quality checks against
organisational specifications
- the different types of waste occurring as a result of producing
sausages by hand and how they should be disposed
- why it is important to work within the limits of your responsibility
and report problems to the relevant people