This standard is about the skills and knowledge needed for you to skin meat species including cattle, sheep, goat and venison in food operations. Skinning, often called dressing, is an essential part of the processing of meat species in the production of meat that meets food safety and quality specifications.
You will need to be able to skin meat species manually using the correct tools and equipment and adhering to regulatory and organisational standards.
This standard is for you if you work in food operations and are involved in skinning meat species.
Performance criteria
You must be able to:
prepare to carry out skinning according to organisational requirements and regulatory standards
wear and use personal protective equipment according to regulatory standards and organisational requirements
check availability of meat and poultry species for skinning
assemble tools and equipment needed for skinning
check availability of storage area for skins and carcass with relevant people
make sure the carcass is in the most effective position for skinning
place yourself in the most effective place and position for skinning
carry out ripping following organisational requirements for skinning
use equipment to separate the hide or skin from the carcass following organisational requirements
carry out skinning at a pace to meet the speed of production
clean and maintain tools and equipment between tasks following organisational requirements and food safety standards
check that the carcass conforms to organisational specification requirements and carry out further trimming where necessary
work within the limits of your responsibility, reporting problems to the relevant people
Knowledge and understanding
You need to know and understand
why it is important to follow organisational requirements and regulatory standard operating procedures while skinning meat and poultry species manually
why meat species are skinned before further processing can take place
the tools and equipment used for skinning
why it is important to check the cleanliness of tools and equipment used in the skinning meat species
ripping lines for different species of animal
ways of ripping without damaging the hide or skin and why this is important
why it is important to carry out skinning speedily
how to access organisational quality and yield specifications relating to skinning of meat species
how to handle the meat species carcass to maintain its quality
how to avoid contamination of the carcass during skinning
the work area, tools and equipment needed to carry out skinning
how ineffective skinning can lead to wastage, potential customer complaints and lost revenue
why it is important to work within the limits of your responsibility and report problems to the relevant people
IMPPO122 Skin meat species
Overview
This standard is about the skills and knowledge needed for you to skin meat species including cattle, sheep, goat and venison in food operations. Skinning, often called dressing, is an essential part of the processing of meat species in the production of meat that meets food safety and quality specifications.
You will need to be able to skin meat species manually using the correct tools and equipment and adhering to regulatory and organisational standards.
This standard is for you if you work in food operations and are involved in skinning meat species.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; skin; meat; food; dressing