IMPMP147 Carry out seaming or filleting of meat or poultry
Overview
This standard is about the skills and knowledge needed for you to carry out seaming or filleting of meat or poultry in operations. Seaming or filleting to remove whole muscle from bones or from other muscle is a key skill in meat production, 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 or 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 seaming or filleting of meat or poultry.
Performance criteria
You must be able to:
prepare to carry out seaming or filleting according to organisational requirements and standards
wear and use personal protective equipment according to regulatory standards and organisational requirements
check with the relevant person the seaming or filleting required
check the availability and cleanliness of work area, tools and equipment
source the meat or poultry requiring seaming or filleting
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
check that meat for seaming or filleting meets organisational specifications and follow organisational procedures if it does not
produce fillets to quantities that meet organisational yield and quality specifications
quality check and separate according to grading and organisational requirements
make fillets available to next stage of processing
maintain pace of production according to organisational requirements
store waste for disposal according to organisational standards
Knowledge and understanding
You need to know and understand
why it is important to follow organisational and regulatory operating procedures when carrying out seaming or filleting operations
the work area tools and equipment needed to carry out seaming or filleting
why it is important to check the cleanliness of tools and equipment
how to avoid contamination and maintain food safety during seaming or filleting operations
how to handle the meat or poultry carcass to maintain its quality
why precision cutting is important to filleting or seaming
seaming or filleting cutting lines and guides for meat and/or poultry
why it is important to maintain the flow of production
why it is important to adhere to organisational yield and quality requirements
how to store waste products for disposal according to organisational and legal and regulatory requirements
how ineffective seaming or filleting 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
IMPMP147 Carry out seaming or filleting of meat or poultry
Overview
This standard is about the skills and knowledge needed for you to carry out seaming or filleting of meat or poultry in operations. Seaming or filleting to remove whole muscle from bones or from other muscle is a key skill in meat production, 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 or 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 seaming or filleting of meat or poultry.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; seaming; filleting; bones; food