Produce batch meat or poultry products by hand
Overview
This standard is about the skills and knowledge needed for you to produce batch meat or poultry products by hand in food manufacture and/or supply operations. Producing batches of meat or poultry products by hand including meat pies, sausage rolls and pasties is a key skill in food manufacturing and butchery outlets. You will need to be able to prepare ingredients and equipment, follow a product specification, work to organisational recipes, standard operating procedures and production requirements. You must also know how to hand produce a batch of meat or poultry products. This standard is for you if you work in food manufacture and/or supply operations and are involved in the production of meat or poultry products by hand.
Performance criteria
You must be able to:
Prepare to produce batch meat or poultry products
prepare to produce batch meat or poultry 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
source meat or poultry, recipe, product specification and
additional ingredients
source recipe ingredients, tools and equipment
prepare product ingredients to produce meat product
deal with problems within the limits of your responsibility
Produce batch meat or poultry products
shape pastry into required shape or baking tin
follow product recipe to prepare meat filling
assemble meat filling into final meat product
complete meat or poultry product with glaze, garnish or specific
decorative markings according to organisational specifications
check meat product yield and quality against product recipe and
specification
make completed product available for storage or cooking
work within the limits of your responsibility
Complete batch meat or poultry product production
store meat product 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 batch meat or poultry products by
hand
- the personal protective equipment required to produce a batch of
meat or poultry products
- the tools and equipment needed to produce a batch of meat or
poultry products
- why it is important to have hygienically clean personal protective
equipment, work area, tools and equipment when producing a
batch of meat or poultry products
- how to access the organisational specifications and recipes for
the specific meat or poultry product
- why it is important to adhere to the specific meat or poultry
product recipe
- the importance of keeping waste to a minimum when producing
batch meat or poultry products, its effect on yield and potential
loss of revenue
- how to check meat product yield against product recipe and
specification
- why it is important to check for yield when producing meat or
poultry products
- the importance of carrying out quality checks against
organisational specifications
- the different types of waste occurring as a result of producing
meat products by hand and how they should be stored for
disposal
- why it is important to work within the limits of your responsibility
and report problems to the relevant people