IMPMP172 Produce added value meat or poultry products
Overview
This standard is about the skills and knowledge needed for you to add value to meat or poultry products in food operations. Adding value to meat or poultry products is important in meeting customer requirements and maximising revenue from meat and poultry sales. Adding value includes rolling, forming, stringing, using sticks, skewers and adding flavour to meat or poultry products.
You will need to be able to add value to meat or poultry products including following product specifications and organisational procedures.
This standard is for you if you work in food operations and are involved in adding value to meat or poultry products.
Performance criteria
You must be able to:
prepare to add value to meat or poultry products according to organisational requirements and standards
wear and use personal protective equipment according to regulatory standards and organisational requirements
check the availability and cleanliness of work area, tools and equipment
check availability of flavourings, additional recipe ingredients, packaging and meat or poultry product
work within the limits of your responsibility, reporting problems to the relevant people
make up added value product following organisational specification
check final product adheres to visual quality specification
take effective action if the final product does not meet quality specification
maintain quality of meat and poultry when handling
make product available to next stage of process
store waste for disposal according to organisational and legal and regulatory requirements
Knowledge and understanding
You need to know and understand
why it is important to follow organisational standard operating procedures during the classification process
why it is important to check the cleanliness of work area, tools and equipment
how to avoid contamination when adding value to meat or poultry products
the importance of controlling allergens according to organisational and legal and regulatory requirements
the work area tools, equipment, ingredients and packaging needed to add value to meat or poultry products
how to access the correct added value product specification
why it is important to interpret and apply the specification when adding value to meat or poultry products
how to package added value product for display or storage
how to handle the meat or poultry to maintain its quality
how to dispose of waste products from classification operations according to organisational and legal and regulatory requirements
how adding value to meat or poultry ineffectively 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
IMPMP172 Produce added value meat or poultry products
Overview
This standard is about the skills and knowledge needed for you to add value to meat or poultry products in food operations. Adding value to meat or poultry products is important in meeting customer requirements and maximising revenue from meat and poultry sales. Adding value includes rolling, forming, stringing, using sticks, skewers and adding flavour to meat or poultry products.
You will need to be able to add value to meat or poultry products including following product specifications and organisational procedures.
This standard is for you if you work in food operations and are involved in adding value to meat or poultry products.
Performance criteria
You must be able to:
Knowledge and understanding
You need to know and understand
Keywords: Meat; poultry; value; revenue; flavour; food