Classify meat or poultry carcasses
Overview
This standard is about the skills and knowledge you need to classify meat or poultry in food manufacture and/or supply operations. Classification, also known as grading in some areas of the sector, is essential to the determination of the quality of meat and poultry. It is also is important to determine the commercial value of meat and poultry. You will need to be able to prepare to carry out classification. You also need to show you can classify meat or poultry carcasses to organisational and regulatory requirements. This standard is for you if you work in food manufacture and/or supply operations and are involved in the classification of meat or poultry.
Performance criteria
You must be able to:
Prepare to classify meat or poultry
source the classification specifications and organisational
standard operating procedures
wear and use personal protective equipment in accordance with
regulatory standards and organisational requirements
check the availability and cleanliness of classification work area,
tools and equipment
source meat or poultry that requires classification
Classify meat or poultry
classify the meat or poultry using correct classification
specification
maintain the correct rate of classification
handle the carcass in a manner which maintains its quality and
condition
check the classified meat or poultry is clearly labelled with its
classification or grade
work within the limits of your responsibility and address problems
to the relevant people
Complete classification of red meat
transfer the classified meat or poultry to the correct storage or
further production area
complete documentation following organisational procedures
dispose of waste according to organisational procedures
Knowledge and Understanding
You need to know and understand:
the purpose and role of meat hygiene inspectors in licensed
primal meat or poultry processing facilities
- the factors determining the levels within each classification
system
the importance of adhering to the classification systems
why it is important to clearly and securely label the carcass after
classification
how carcass confirmation affects classification
how carcass fat levels affect classification
how sex and age affect classification
how to determine the lean meat percentage of a pig carcass
the importance of backfat thickness for pig carcass classification
why carcass weight is important to classification
the difference between hot and cold carcass weight
the importance of identification using slap marks and ear tags
why the dressing of the meat or poultry is important to
classification
the relevance of class A and B to poultry meat classification
how conformation and appearance affect poultry meat
classification
the minimum standard to be achieved by grade A and B poultry
the factors contributing to a whole bird being classified as
ungraded
- the different styles of carcass dressing possible for meat or
poultry