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Prepare to finish meat products in a retail organisation

URN: PPL.B227
Business Sectors (Suites): Retail
Developed by: People 1st
Approved on: 2025

Overview

This standard is about preparing to finish meat products in a retail organisation. It involves following your retail organisation's instructions and using safe and hygienic working practices. It is also about preparing and maintaining tools and equipment.

This standard is for all staff who finish meat products in a meat department of a retail organisation or independent butchery store.

When you have completed this standard you will be able to demonstrate your understanding of and ability to:

  • Prepare to finish meat products in a retail organisation

Performance criteria

You must be able to:

  1. obtain your workplace's instructions for finishing meat products and organise your work in line with them
  2. keep the work area free from dangers and prepare and organise it to meet your workplace's and relevant legislation safety and processing needs
  3. choose butchery tools that are appropriate for the task according to your workplace procedures
  4. prepare tools and equipment in line with your workplaces's and relevant legislation safety and processing requirements
  5. identify faulty tools and equipment and follow your workplace procedures for dealing with them
  6. follow your workplace’s and relevant legislation safe and hygienic working practices when preparing meat products for finishing at all times

Knowledge and Understanding

You need to know and understand:

  1. the dangers associated with butchery tools and equipment and the safety precautions to take
  2. why it is important to use the correct processes for storing and using tools and equipment
  3. which tools and equipment are used for finishing meat products in your workplace
  4. reasons for preparing tools and equipment
  5. how to keep tools and equipment clean and in good working order
  6. how to prepare knives and keep them sharp and in good working order using safe and hygienic working practices according to your workplace procedures and relevant legislation
  7. what to do about faulty tools and equipment
  8. how to prepare a range of meat products for finishing in your workplace

Scope/range

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

PPL.B226 Quality check the suitability of meat products for finishing in a retail organisation
PPL.B228 Achieve meat product yield and finish in a retail organisation

External Links

Version Number

4

Indicative Review Date

2030

Validity

Current

Status

Original

Originating Organisation

Skillsmart Retail

Original URN

SSR.B227

Relevant Occupations

Food Preparation Trades, Retail and Commercial Enterprise, Retailing and Wholesaling, Sales and Customer Services Occupations, Sales Assistants and Retail Cashiers, Skilled Trades Occupations

SOC Code

7111

Keywords

Retailing; retailers; prepares; preparing; preparation; finishes; finishing; butchery; butchers; butchering; poultry