Cook batched meat or poultry

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


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

  1. prepare to carry out cooking in accordance with organisational


  2. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  3. check with the relevant person the cooking required

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

    cooking equipment

  5. preheat cooking equipment at required temperature

  6. check availability of storage areas for final product and waste


  7. refer problems outside limits of your responsibility to relevant


    Carry out the cooking of batched meat and poultry

  8. check cooking equipment has reached the required temperature

  9. load meat or poultry products into cooking equipment

  10. check that cooking equipment does not fall below the required

    temperature for cooking

  11. check that meat has cooked for the required amount of time

    following product specification

  12. work within the limits of your responsibility

Knowledge and Understanding

You need to know and understand:

  1. why it is important to follow organisational standard operating

    procedures when carrying out cooking of batched meat and


    1. the tools and equipment required to carry out cooking of batched

    meat and poultry

    1. how to control cooking equipment

    2. why it is important to check the cleanliness of tools and equipment

    3. how to handle the meat or poultry to maintain its quality

    4. the potential food safety hazards associated with cooking batched


    1. how to avoid cross contamination and maintain food safety during

    cooking operations

    1. how to access the correct product specifications

    2. why it is important to adhere to cooking times and temperatures

    3. why it is important to adhere to organisational yield and quality


    1. how to determine if a meat or poultry product is fully cooked

    2. how to store waste products for disposal from cooking operations

    3. how ineffective cooking can lead to wastage, potential customer

    complaints and lost revenue

    1. how to deal with operating problems within the limits of your



Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN


Relevant Occupations

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

SOC Code



Meat; Poultry; Batched; Heating; Butchery; Delicatessen; Food; Drink