| 1 | Know how to check the suitability of meat products for finishing in a retail environment | 1.1 | show that they know the sources of meat and other ingredients |
| 1.2 | show that they know how to carry out quality checks on products and recognise when meat and ingredients are fit for purpose |
| 1.3 | show that they know the reasons they should reject meat and other ingredients |
| 1.4 | show that they know the temperatures at which meat should be held during handling, transfer and storage, and the reasons for this |
| 1.5 | show that they know why they need to keep accurate records |
| 1.6 | show that they know the reasons for checking records and why they must identify and report problems |
| 1.7 | show that they know how to refer to and use the quality and safety management manuals |
| 2 | Know how to prepare to finish meat products in a retail environment | 2.1 | show that they know the dangers associated with particular tools and equipment and the safety precautions to take |
| 2.2 | show that they know why it is important to use the correct tools and equipment |
| 2.3 | show that they know which tools and equipment are used for hand finishing |
| 2.4 | show that they know the reasons for maintaining tools and equipment |
| 2.5 | show that they know how to keep tools and equipment clean, sharp and in good working order |
| 2.6 | show that they know what to do about faulty tools and equipment |
| 3 | Know how to achieve meat product yield and finish in a retail environment | 3.1 | show that they know the temperatures at which meat should be held during handling, transfer and storage, and the reasons for this |
| 3.2 | show that they know the reasons for rejecting finished products |
| 3.3 | show that they know the procedures to deal with finished products which have been rejected |
| 3.4 | show that they know how to clean tools and equipment |
| 3.5 | show that they know the reasons for storing tools and equipment as instructed |
| 4 | Check the suitability of meat products for finishing in a retail environment | 4.1 | effectively carry out product quality checks against specifications for process, ingredients and products |
| 4.2 | identify and reject products that are unsuitable for finishing by hand, and put such products in a suitable place away from other products |
| 4.3 | safely and hygienically deal with rejected products |
| 4.4 | keep products at the specified temperature during transfer and storage once products have been passed as suitable for finishing by hand |
| 4.5 | accurately record relevant information |
| 5 | Prepare to finish meat products in a retail environment | 5.1 | get the finishing instructions and organise their work in line with these |
| 5.2 | keep the work area free from dangers and organise it to meet safety and processing needs |
| 5.3 | choose hand tools that are appropriate for the task |
| 5.4 | prepare tools and equipment in line with safety and processing requirements |
| 5.5 | identify faulty tools and equipment and follow procedures for dealing with these |
| 5.6 | follow safe and hygienic working practices at all times |
| 6 | Achieve meat product yield and finish in a retail environment | 6.1 | achieve the finished product specification within the time allowed |
| 6.2 | achieve the product yield needed |
| 6.3 | identify and reject products that don’t meet the specification, and put such products in a suitable place away from other products |
| 6.4 | deal safely and hygienically with finished products which have been rejected |
| 6.5 | keep finished products at the specified temperature and store finished products safely, securely and hygienically |
| 6.6 | clean and store tools and equipment in line with safety and processing requirements |
| 6.7 | follow safe and hygienic working practices at all times |
Don't show this message again.