Quality check the suitability of meat products for finishing in a retail organisation
Overview
This standard is about quality checks made on meat products for their suitability for finishing in a retail organisation. It covers isolating those products that are not suitable for finishing. It involves maintaining the
quality and storage temperatures when handling all meat-products.
This standard is for staff responsible for checking the quality of meat products in a meat department of a retail organisation or an independent retail butchery store.
When you have completed this standard you will be able to demonstrate your understanding of and ability to:
- Quality check the suitability of meat products for finishing in a retail organisation
Performance criteria
You must be able to:
- select suitable meat products for finishing following your workplace procedures
- carry out product quality and suitability checks effectively against your workplace specifications
- identify and reject meat products that are unsuitable for finishing following your workplace procedures
- place rejected meat products in allocated areas away from other products
- deal with rejected meat products safely and hygienically following your workplace procedures and relevant legislation
- follow your workplace procedures and relevant legislation to keep meat products at the specified temperature during transfer and storage once they have been passed as suitable for finishing
- record relevant information on meat products and storage temperatures accurately according to your workplace procedures and relevant legislation
Knowledge and Understanding
You need to know and understand:
- the meat products your workplace prepares for sale
- how to carry out quality and suitability checks on meat products according to your workplace procedures and relevant legislation and recognise when they are suitable for finishing
- the reasons why meat products should be rejected
- the temperatures at which meat products should be held during handling, transfer and storage, and why they are important
- why accurate and up to date records about meat products and storage temperatures must be kept
- the reasons for checking temperature records and why problems must be identified and reported
- how to refer to and use your workplace’s policy and procedures for quality checking meat products
Scope/range
Scope Performance
Scope Knowledge
Values
Behaviours
Skills
Glossary
Links To Other NOS
PPL.B227 Prepare to finish meat products in a retail organisation
PPL.B228 Achieve meat product yield and finish in a retail organisation