Manufacture meat products in a retail environment

URN: IMPMP167
Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019

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

  1. prepare to manufacture meat products in accordance with

    organisational standards

  2. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  3. check the availability and cleanliness of work area, tools and

    equipment

  4. check recipes, specifications and working procedures to

    determine ingredients and production methods before

    manufacturing

  5. assemble all the ingredients to manufacture meat products

  6. check all the ingredients against quality specifications and make

    sure they are safe and fit for use

  7. weigh ingredients to be used for manufacturing following company

    procedures

  8. address problems within the limits of your responsibility

    Manufacture meat products

  9. carry out the manufacture of meat products in accordance with

    organisational standards

  10. size reduce meat for manufacturing products

  11. mix product ingredients into specific meat products

  12. form meat for manufacturing meat products

  13. work within the limits of your responsibility


Knowledge and Understanding

You need to know and understand:

  1. how to access organisational procedures

    1. the organisational and regulatory procedures that must be

    adhered to when manufacturing meat products in a retail

    environment

    1. the personal protective equipment required to manufacture meat

    products in a retail environment

    1. the tools and equipment needed to manufacture meat products in

    a retail environment

    1. why it is important to have hygienically clean personal protective

    equipment, work area, tools and equipment when manufacturing

    meat products in a retail environment

    1. types of manufactured products produced in retail outlets

    2. uses of ingredients and seasonings

    3. purposes and practices of mixing, size reduction and forming

    operations

    1. methods of production for manufactured products produced in

    retail outlets

    1. the importance to assemble all ingredients before manufacturing

    2. the importance to weigh all ingredients accurately before

    manufacturing

    1. the importance of checking recipes, specifications and working

    procedures before manufacturing

    1. why it is important to check ingredients against quality standards

    before manufacturing

    1. the different types of waste occurring as a result of producing

    manufactured meat products and how they should be disposed

    1. why it is important to work within the limits of your responsibility

    and report problems to the relevant people


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

1

Indicative Review Date

01 Jan 2024

Validity

Current

Status

Original

Originating Organisation

Nsafd

Original URN

impmp167

Relevant Occupations

Engineering Technicians, Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code

5433

Keywords

Meat; Manufactured; Butchery; Food; Retail