Produce added value meat or poultry products
Overview
This standard is about the skills and knowledge needed for you to add value to meat or poultry products in food manufacture and/or supply operations. Adding value to meat or poultry products is important in meeting customer requirements and maximising revenue from meat and poultry sales. Adding value includes rolling, forming, stringing, using sticks, skewers and adding flavour to meat or poultry products. You will need to be able to add value to meat or poultry products including following product specifications and organisational procedures. This standard is for you if you work in food manufacture and/or supply operations and are involved in adding value to meat or poultry products.
Performance criteria
You must be able to:
Prepare to add value
prepare to add value to 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
check availability of flavourings, additional recipe ingredients,
packaging and meat or poultry product
address problems within the limits of your responsibility
make up added value product following organisational
specification
check final product adheres to visual quality specification
take effective action if the final product does not meet quality
specification
maintain quality of meat and poultry when handling
make product available to next stage of process
store waste for disposal according to organisational requirements
Knowledge and Understanding
You need to know and understand:
why it is important to follow organisational standard operating
procedures during the classification process
- why it is important to check the cleanliness of work area, tools and
equipment
- how to avoid contamination when adding value to meat or poultry
products
- the work area tools, equipment, ingredients and packaging
needed to add value to meat or poultry products
how to access the correct added value product specification
why it is important to interpret and apply the specification when
adding value to meat or poultry products
how to package added value product for display or storage
how to handle the meat or poultry to maintain its quality
how to dispose of waste products from classification operations
how adding value to meat or poultry ineffectively can lead to
wastage, potential customer complaints and lost revenue
- why it is important to work within the limits of your responsibility