Manufacture meat products in a retail environment
Overview
This standard is about the skills and knowledge needed for you to manufacture meat products in a retail environment. This unit covers the production of sausages, burgers and other meat based products in the sort of quantities a retailer might manufacture. It also covers processes used in the production of other more complex products such as pork pies, cooked meat products, pastes and brawns. You will need to be able to prepare to manufacture and manufacture meat products. This standard is for you if you work in food manufacture and/or supply operations and are involved in the manufacture of meat products in a retail environment.
Performance criteria
You must be able to:
Prepare to manufacture meat products
prepare to manufacture meat products 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
check recipes, specifications and working procedures to
determine ingredients and production methods before
manufacturing
assemble all the ingredients to manufacture meat products
check all the ingredients against quality specifications and make
sure they are safe and fit for use
weigh ingredients to be used for manufacturing following company
procedures
address problems within the limits of your responsibility
Manufacture meat products
carry out the manufacture of meat products in accordance with
organisational standards
size reduce meat for manufacturing products
mix product ingredients into specific meat products
form meat for manufacturing meat products
work within the limits of your responsibility
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 manufacturing meat products in a retail
environment
- the personal protective equipment required to manufacture meat
products in a retail environment
- the tools and equipment needed to manufacture meat products in
a retail environment
- why it is important to have hygienically clean personal protective
equipment, work area, tools and equipment when manufacturing
meat products in a retail environment
types of manufactured products produced in retail outlets
uses of ingredients and seasonings
purposes and practices of mixing, size reduction and forming
operations
- methods of production for manufactured products produced in
retail outlets
the importance to assemble all ingredients before manufacturing
the importance to weigh all ingredients accurately before
manufacturing
- the importance of checking recipes, specifications and working
procedures before manufacturing
- why it is important to check ingredients against quality standards
before manufacturing
- the different types of waste occurring as a result of producing
manufactured meat products 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