IMPMP164 Control massaging or tumbling of boneless meat and poultry
Overview
This standard is about the skills and knowledge needed for you to carry out massaging or tumbling of meat or poultry in food operations. Many meat and poultry products are made from selected meat trimmed of all fat and gristle then arranged into a standard shape to meet customer expectations. To reform the shape of the meat it is massaged or tumbled, often using solutions that flavour and bind the meat.
You will need to be able to prepare ingredients and equipment, follow a product specification and work to organisational procedures.
This standard is for you if you work in food operations and are involved in controlling the massaging or tumbling of boneless meat or poultry.
Performance criteria
You must be able to:
prepare to control massaging operations 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
source ingredients and meat or poultry product requiring massaging
start-up machinery following organisational standard operating procedures
monitor the machinery to make sure the massage sequence meets organisational specifications
check that the product meets organisational yield and quality specifications
transfer the completed product to the next stage of processing
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 controlling massaging of meat or poultry
the work area tools and equipment needed to carry out controlling of massaging operations
why it is important to check the cleanliness of tools and equipment
ingredients used in the massaging of meat or poultry
how to avoid contamination when controlling massaging of meat or poultry
how to access the correct product specification
how to interpret and apply the product specification
how to handle the meat or poultry to maintain its quality
why it is important to select correct settings for speeds, times and mode of operation
organisational standard operating procedures involved in starting up, operating and closing down massaging machinery
how to dispose of waste products from massaging operations according to organisational and legal and regulatory requirements
how ineffective massaging 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
IMPMP164 Control massaging or tumbling of boneless meat and poultry
Overview
This standard is about the skills and knowledge needed for you to carry out massaging or tumbling of meat or poultry in food operations. Many meat and poultry products are made from selected meat trimmed of all fat and gristle then arranged into a standard shape to meet customer expectations. To reform the shape of the meat it is massaged or tumbled, often using solutions that flavour and bind the meat.
You will need to be able to prepare ingredients and equipment, follow a product specification and work to organisational procedures.
This standard is for you if you work in food operations and are involved in controlling the massaging or tumbling of boneless meat or poultry.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; massaging; tumbling; boneless; reform; flavour; food