This standard is about the skills and knowledge needed for you to carry out boning of meat or poultry in food operations. Removing bones from carcasses or cuts of meat or poultry is a key skill, important in producing a final product that adheres to organisational and customer requirements.
You need to be able to use the correct tools and equipment, maximise yield and maintain quality, handle and store meat and poultry and dispose of waste products following organisational and regulatory standards.
This standard is for you if you work in food operations and are involved in carrying out boning of meat or poultry.
Performance criteria
You must be able to:
prepare to carry out boning according to organisational requirements and standards
wear and use personal protective equipment when carrying out boning operations according to regulatory standards and organisational requirements
check with the relevant person the cuts of meat or poultry requiring boning
check the availability and cleanliness of work area, tools and equipment
source the meat or poultry requiring boning
choose the correct knives and ensure they are sharp, clean and suitable for purpose
check availability of storage areas for final product and waste materials
work within the limits of your responsibility, reporting problems to the relevant people
deal with meat presented for boning that does not meet organisational specifications or customer requirements
use tools and equipment to bone out meat following organisational standard operating procedures
carry out boning in accordance with organisational yield and quality and pace of production specifications
keep waste from boning to a minimum and store for later disposal according to organisational and legal and regulatory requirements
Knowledge and understanding
You need to know and understand
why it is important to follow organisational standard operating procedures when carrying out boning operations
the tools and equipment required to carry out boning of meat or poultry
why it is important to check the cleanliness of tools and equipment
how to handle the meat or poultry carcass to maintain its quality
how to avoid product contamination and maintain food safety during boning operations
how to access the correct organisational specifications
why it is important to adhere to organisational yield and quality specifications
the importance of precision cutting in boning operations
why it is important to maintain the pace and flow of production according to organisational requirements
how to store waste products for disposal from boning operations according to organisational and legal and regulatory requirements
how ineffective boning 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
IMPMP145 Carry out boning of meat or poultry
Overview
This standard is about the skills and knowledge needed for you to carry out boning of meat or poultry in food operations. Removing bones from carcasses or cuts of meat or poultry is a key skill, important in producing a final product that adheres to organisational and customer requirements.
You need to be able to use the correct tools and equipment, maximise yield and maintain quality, handle and store meat and poultry and dispose of waste products following organisational and regulatory standards.
This standard is for you if you work in food operations and are involved in carrying out boning of meat or poultry.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; boning; carcass; cut; food