IMPMP160 Enhance flavour in meat or poultry products
Overview
This standard is about the skills and knowledge needed for you to enhance the flavour of meat or poultry products in food operations. Meat and poultry flavour can be enhanced by methods such as curing, marinating, coating, glazing, stuffing, injecting, rubbing or seasoning. These operations can be carried out in a meat processing or butchery outlet.
You will need to be able to source ingredients and equipment, follow a product specification and work to organisational and regulatory requirements.
This standard is for you if you work in food operations and are involved in enhancing the flavour of meat and poultry products.
Performance criteria
You must be able to:
prepare to enhance the flavour of meat and poultry products according to organisational requirements and standards
wear and use the correct personal protective equipment according to regulatory standards and organisational requirements
check the availability and cleanliness of work area, tools and equipment
source product recipe and specification
check availability of flavourings, additional recipe ingredients and meat or poultry product
work within the limits of your responsibility, reporting problems to the relevant people
apply flavouring to meat or poultry according to product specification
take effective action if the wrong amount of flavouring is used
maintain quality of meat or poultry when handling and applying flavourings
make product available to next stage of process
store waste for disposal according to organisational requirements
Knowledge and understanding
You need to know and understand
why it is important to follow organisational standard operating procedures when enhancing the flavour of meat or poultry
the work area tools and equipment needed to carry out flavour enhancement
why it is important to check the cleanliness of tools and equipment
how to avoid contamination of meat or poultry when carrying out flavour enhancement operations
how to handle the meat or poultry to maintain quality and food safety
the different methods of enhancing the flavour of meat or poultry products
the different ingredients used to enhance the flavour of meat or poultry
the importance of controlling allergens according to organisational and legal and regulatory requirements
how to apply the flavour to the meat or poultry product
why it is important to ensure the flavour is distributed evenly over the whole or through the whole meat or poultry product
how to dispose of waste products from flavour enhancement operations according to organisational and legal and regulatory requirements
how ineffective flavour enhancement 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
IMPMP160 Enhance flavour in meat or poultry products
Overview
This standard is about the skills and knowledge needed for you to enhance the flavour of meat or poultry products in food operations. Meat and poultry flavour can be enhanced by methods such as curing, marinating, coating, glazing, stuffing, injecting, rubbing or seasoning. These operations can be carried out in a meat processing or butchery outlet.
You will need to be able to source ingredients and equipment, follow a product specification and work to organisational and regulatory requirements.
This standard is for you if you work in food operations and are involved in enhancing the flavour of meat and poultry products.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; flavour; curing; marinating; seasoning; butchery; food