Cook batched meat or poultry
Overview
This standard is about the skills and knowledge needed for you to cook batched meat or poultry in food manufacture and/or supply operations. Batched meat and poultry can be cooked using dry and/or moist heating methods. Cooking batched meat or poultry is a key skill in butchery outlets and meat and poultry production processing. You will need to be able to prepare ingredients and equipment, follow a product specification and work to organisational procedures. You must also maintain food safety standards and adhere to regulatory standards relating to the cooking of meat or poultry. This standard is for you if you work in food manufacture and/or supply operations and are involved in the cooking of batched meat or poultry.
Performance criteria
You must be able to:
Prepare for cooking batched meat and poultry
prepare to carry out cooking in accordance with organisational
standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check with the relevant person the cooking required
check the availability and cleanliness of work area, tools and
cooking equipment
preheat cooking equipment at required temperature
check availability of storage areas for final product and waste
materials
refer problems outside limits of your responsibility to relevant
people
Carry out the cooking of batched meat and poultry
check cooking equipment has reached the required temperature
load meat or poultry products into cooking equipment
check that cooking equipment does not fall below the required
temperature for cooking
check that meat has cooked for the required amount of time
following product specification
work within the limits of your responsibility
Knowledge and Understanding
You need to know and understand:
why it is important to follow organisational standard operating
procedures when carrying out cooking of batched meat and
poultry
- the tools and equipment required to carry out cooking of batched
meat and poultry
how to control cooking equipment
why it is important to check the cleanliness of tools and equipment
how to handle the meat or poultry to maintain its quality
the potential food safety hazards associated with cooking batched
meat
- how to avoid cross contamination and maintain food safety during
cooking operations
how to access the correct product specifications
why it is important to adhere to cooking times and temperatures
why it is important to adhere to organisational yield and quality
specifications
how to determine if a meat or poultry product is fully cooked
how to store waste products for disposal from cooking operations
how ineffective cooking can lead to wastage, potential customer
complaints and lost revenue
- how to deal with operating problems within the limits of your
responsibility