This standard is about the skills and knowledge needed for you to carry out trimming of meat or poultry in food operations. Trimming is important at all stages of the process through production from post slaughter carcass trimming to trimming joints and pre-sale cuts and joints. Trimming to remove unwanted fat and bone gristle, to maximise yields and margins and to reduce food waste is important in the production of a final product that adheres to organisational classification, quality and yield specifications.
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 trimming of meat or poultry.
Performance criteria
You must be able to:
prepare to carry out trimming according to organisational requirements and standards
wear and use appropriate personal protective equipment for trimming according to regulatory standards and organisational requirements
check with the relevant person the trimming required
check the availability and cleanliness of work area, tools and equipment
source the meat or poultry requiring trimming
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
check that the meat or poultry for trimming meets customer or organisational specifications and follow organisational procedures to deal with it if it does not
use appropriate tools and equipment to trim meat or poultry at the pace to meet production requirements efficiently, safely and hygienically
trim meat or poultry to meet customer or organisational quality and yield specifications
minimise waste from trimming and store for disposal
maintain pace of trimming to organisational requirements
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 standard operating procedures and product specifications when carrying out trimming operations
why trimming is carried out on post-slaughter carcasses, joints and presale cuts
how ineffective trimming can lead to wastage, potential customer complaints and lost revenue
the muscle, fat, bone, connective tissue, ligaments and collagen of meat or poultry
the tools and equipment required to carry out trimming of meat or poultry
why it is important to check the cleanliness of tools and equipment
how to handle the meat or poultry to maintain its quality
how to avoid product contamination and maintain food safety during trimming operations
how to access the correct organisational specifications
why it is important to adhere to organisational yield and quality specifications
the importance of trimming to the presentation of meat or poultry for sale
the importance of precision cutting in trimming 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 trimming operations according to organisational and legal and regulatory requirements
why it is important to work within the limits of your responsibility and report problems to the relevant people
IMPMP149 Carry out trimming of meat or poultry
Overview
This standard is about the skills and knowledge needed for you to carry out trimming of meat or poultry in food operations. Trimming is important at all stages of the process through production from post slaughter carcass trimming to trimming joints and pre-sale cuts and joints. Trimming to remove unwanted fat and bone gristle, to maximise yields and margins and to reduce food waste is important in the production of a final product that adheres to organisational classification, quality and yield specifications.
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 trimming of meat or poultry.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; trimming; process; slaughter; carcass; food