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 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. You should also have an understanding of how the green circular economy supports repeated use of resources and products within your organisation.
This standard is for you if you work in food and drink operations and are involved in the cooking of batched meat or poultry.
Performance criteria
You must be able to:
- prepare to carry out cooking according to organisational requirements and standards
- wear and use personal protective equipment according to 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
- 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
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
- the importance of controlling allergens according to organisational and legal and regulatory requirements
- 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 according to organisational and legal and regulatory requirements
- how ineffective cooking can lead to wastage, potential customer complaints and lost revenue
- the limits of your own authority and competence and why it is important to work within those limits
- what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so