Display meat or poultry for sale
Overview
This standard is about the skills and knowledge needed for you to display meat or poultry for sale in food manufacture and/or supply operations. Displaying meat for sale is important in influencing the purchasing decisions made by retail or wholesale customers. Effective displays make the products more attractive to customers, enhance sales and help to minimise the loss of quality during display. You will need to be able to prepare display areas and meat or poultry products for display. You must also be able to label and display the meat or poultry products effectively and maintain the display. This standard is for you if you work in food manufacture and/or supply and are involved in the displaying of meat or poultry products for sale.
Performance criteria
You must be able to:
Preparing to display meat or poultry
prepare to display meat or poultry in accordance with
organisational standards
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check the display area, equipment and accessories are clean and
operating in accordance with organisational requirements
review the meat products available for display, estimate the
quantities required and select those products which are most
suitable with regard to shelf life, demand, appeal and promotional
requirements
assemble meat or poultry products and additional materials and
prepare them for use
Display and label meat or poultry
display the meat and meat products to ensure maximum appeal
and to comply with both food quality and food safety
prepare labels according to regulatory and organisational
requirements
position product labels in accordance with organisational
standards
check that labels are legible and visible to customers and are
securely positioned in accordance with organisational
requirements
check food safety requirements for displayed meat or poultry
products are met
Maintain display of meat or poultry
monitor display and promptly replace meat or poultry products
adhering to organisational stock rotation, food safety and display
requirements
reposition and reorganise the remaining products to maintain
display where replacement product is not available
carry out emergency cleaning procedures promptly when required
monitor and record temperature of display equipment and take
prompt action when needed
Empty and clean display equipment
withdraw products from the display according to instructions and
store in accordance with organisational standards
remove and dispose of used ice in accordance with organisational
requirements
identify and select the appropriate cleaning materials for display
equipment and accessories
clean display surfaces, equipment and accessories
Knowledge and Understanding
You need to know and understand:
the regulatory and organisational requirements relating to the
displaying of meat or poultry for sale
- food safety and hygiene regulations that affect how meat or
poultry products may be displayed and what might happen if they
are not adhered to
why raw and ready to eat products should be displayed separately
how to rotate stock effectively to minimise waste
how to best utilise stock to maximise sales and minimise waste
factors affecting which products are displayed (seasonal,
promotional, short shelf life)
- how to estimate the amount of individual products needed to fill
the display effectively
the accessories available to enhance the display
the regulatory requirements relating to the labelling of meat and
meat products
- information about potential allergens and other health issues of
specific products
- how to position labels, use correct information and why this is
important
- how to change displays as part of the ongoing monitoring and
maintenance process
- what the appropriate actions are for display equipment or
accessory failure
- how to collect and record any required monitoring data such as
temperature of product
- the procedures for breaking down the display and moving
products into storage or to waste to maintain quality and safety