Sculpt fresh produce by hand
Overview
This standard is about the skills and knowledge needed for you to sculpt fresh produce by hand. You will need the skills and knowledge to use knives to sculpt and shape. You will need the skills and knowledge to use cutting tools and handle produce which is essential to maintaining the appearance and quality of the final product. You will need the skills and knowledge to set-up and sculpt items of fresh produce in a range of different forms. You will also need the skills and knowledge to work to organisational product specifications and production schedules. This standard is for you if you work in food and drink manufacture and/or supply operations and are involved in production operations.
Performance criteria
You must be able to:
Prepare to sculpt fresh produce
prepare to sculpt fresh produce according to the legal or
regulatory requirements, the organisational health and safety,
hygiene and environmental standards and instructions
confirm process specification
prepare your work station to check conditions are suitable for
hand sculpting
obtain tools and equipment required to support sculpting process
sharpen knives into a condition suitable for achieving required
production specification
obtain produce to meet required process specification
take action in response to operating problems
maintain communication according to organisational procedures
Sculpt fresh produce
sculpt fresh produce according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
sculpt produce to achieve required yield and quality requirements
achieve required appearance
achieve required rate of production
handle and store sculpted products in a manner which maintains
quality and condition
maintain condition of work station throughout the process
dispose of waste material according to organisational procedures
sharpen knives as required to maintain their effectiveness as a
cutting tool
make sure the product is transferred to the next stage in the
process
take action in response to operating problems
maintain communication according to organisational procedures
Finish sculpting operations
finish sculpting fresh produce according to the legal or regulatory
requirements, the organisational health and safety, hygiene and
environmental standards and instructions
deal with materials that can be re-cycled or re-worked
dispose of waste material according to organisational procedures
make equipment and work station ready for future use, after the
completion of the process
maintain communication according to organisational procedures
complete all records according to organisational standards
Knowledge and Understanding
You need to know and understand:
what the legal or regulatory requirements, the organisational
health and safety, hygiene and environmental standards and
instructions are and what may happen if they are not followed
- the personal protective clothing that is required to support hand
sculpting
the tools and equipment required to support hand sculpting
how to sharpen, maintain and store knives
how to obtain and interpret the relevant process specifications
how to identify commonly sculpted fresh produce
how to form a range of sculpted products using hand tools
how to prepare and maintain work stations in a condition suitable
for hand sculpting
how to cut/sculpt to achieve the required product specification
how to assess the quality of both whole and sculpted produce
how to deal with product that is not fit for use
common quality problems associated with hand sculpting and
their likely causes
the importance of accurate sculpting linked to profitability
what action to take when the process specification is not met
what by-products from the process can be reworked and recycled
the importance of maintaining product control and traceability
during sculpting
- how ineffective sculpting can lead to wastage and potential
customer complaints
how to dispose of waste according to organisational procedures
how to deal with operating problems within 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