IMPMP158 Produce portion controlled raw meat or poultry products
Overview
This standard is about the skills and knowledge needed for you to produce portion controlled raw meat or poultry products in food operations. Meat and poultry can be cut and trimmed into individual cuts or joints to meet organisational and customer specifications. Producing portion controlled raw meat and poultry is a key skill in meat processing and butchery outlets.
You will need to be able to use tools and equipment, follow a product specification and work to organisational procedures to produce portion controlled raw meat or poultry.
This standard is for you if you work in food operations and are involved in producing portion controlled raw meat or poultry.
Performance criteria
You must be able to:
prepare to carry out production of raw meat products 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 quantity and specification of portions required
check the availability and cleanliness of work area, tools and equipment
source the meat or poultry requiring portioning
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
use appropriate tools and equipment to produce portion controlled raw meat or poultry products at the pace to meet organisational requirements
produce portions that meet customer or organisational yield and quality specifications
store waste for disposal and make portion controlled product available to next stage of production
maintain pace of production 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 when producing portion controlled raw meat products
the tools and equipment required to carry out production of portion controlled raw meat or poultry products
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 portioning 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 portioning operations
why it is important to work precisely and accurately to produce consistent portion controlled products
why it is important to maintain the pace and flow of production according to organisational requirements
how to store waste products for disposal from portioning operations according to organisational and legal and regulatory requirements
how ineffective portioning 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
IMPMP158 Produce portion controlled raw meat or poultry products
Overview
This standard is about the skills and knowledge needed for you to produce portion controlled raw meat or poultry products in food operations. Meat and poultry can be cut and trimmed into individual cuts or joints to meet organisational and customer specifications. Producing portion controlled raw meat and poultry is a key skill in meat processing and butchery outlets.
You will need to be able to use tools and equipment, follow a product specification and work to organisational procedures to produce portion controlled raw meat or poultry.
This standard is for you if you work in food operations and are involved in producing portion controlled raw meat or poultry.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; portion; raw; cut; joints; butchery; food