Prepare and finish specialised edible secondary products
Overview
This standard is about the skills needed for you to prepare specialised edible secondary products, such as bone marrow. This competence highlights the importance of making choices regarding the quality of the product and ensuring that care is taken to reduce damage to the product. This standard is for you if you work in food manufacture and/or supply operations and are involved in preparing a range of specialised edible secondary products.
Performance criteria
You must be able to:
Prepare work areas for cutting
prepare specialised edible secondary 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 that the specialised edible secondary products is ready for
production
source product specification
agree plans for production with relevant personnel
address problems within the limits of your responsibility
Produce specialised edible secondary products
follow organisational specification for the production of specialised
edible secondary products
check product adheres to visual quality specification
take effective action if the product does not meet quality
specification
process product in accordance with product requirements
maintain quality of product when handling
identify and act upon opportunities to recover and utilise waste
comply with health, safety, food safety and organisational
requirements
present the completed product to the relevant personnel for
approval
store waste for disposal according to organisational requirements
Check quality of products
review the quality and quantity of product against specification
report on the volume of product produced
store the completed product in accordance with organisational
requirements
provide advice and guidance on the appropriate packing,
wrapping and storage for the product
Knowledge and Understanding
You need to know and understand:
how to access organisational procedures
- the organisational and regulatory procedures that must be
adhered to when preparing and finishing specialised edible
secondary products
- the personal protective equipment required when preparing and
finishing specialised edible secondary products
- what the commonly used terms are for describing specialised
edible secondary products
- what the quality control points are in regards to the specialised
edible secondary products
- the tools and equipment needed to produce specialised edible
secondary products, including the range of saws, knives and
cleavers that may be used
- what the primary food safety risks are when working with
specialised edible secondary products
- how food safety can be maintained when working with specialised
edible secondary products
- why it is important to have hygienically clean personal protective
equipment, work area, tools and equipment when producing
specialised edible secondary products
- how to access the organisational specifications for the retail cuts
required
- why it is important to adhere to the specific specialised edible
secondary product specification
- the importance of keeping waste to a minimum when producing
specialised edible secondary products, its affect on yield and
potential loss of revenue
- how to check specialised edible secondary products yield against
product specification
- why it is important to check for yield when producing specialised
edible secondary products
- the importance of carrying out quality checks against
organisational specifications
- the different types of waste occurring as a result of producing
specialised edible secondary products
how waste products should be stored for disposal
why it is important to work within the limits of your responsibility
and report problems to the relevant people