Task Information WorldSkills UK Open, Butchery – Pre-Competition 2017 (non-mandatory)

The Competition

This competition focuses on all the essential skills required for a successful career as a multi-skilled/disciplined Butcher within the Food Manufacturing Industry.

Below is a task that you can use as a Training Officer, Assessor, Mentor or an Employer.

This exercise is designed so you can assess your learner, employee or friend to see whether they are ready to enter Butchery Worldskills UK national competition 2016.

Please note that this activity isn’t essential for entry to the competition and is to be use as a guide only.

Leg of Pork Task

To bone & roll a leg of pork. Please follow the point below.

Bone the leg of pork and trim away the excess waste. Seam the topside from the leg of pork, following all natural seams before rolling Roll the leg of pork using strings and not elastics. Please ensure the strings are 1cm apart and the

leg of pork is kept straight when stringing. Keeping your working areas clean, tidy and safe at all times.

Time: 30 minutes

Assessment Criteria to Mark AgainstPlease use the criteria from the followings units as below;

Carry out Seaming or Filleting in Meat ProcessingThis unit supports workforce development for those who carry out seaming or filleting, in a meat processing business. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

Learning outcomes: 1) Prepare for seaming or filleting

Assessment criteria Evidence;a) access and interpret the food business operator’s (FBO’s) procedures for seaming or filletingb) select, wear and use personal protective equipmentc) assemble knives, tools and equipment that are fit for used) check the work area is available, safe and ready to carry out seaming or filletinge) source and check that the meat to be processed is readily available and conforms to the required

specification

Sponsors:

f) check that there are facilities available to receive the fillets and surplus meatg) follow the FBO’s procedures to deal with any problems

Learning outcomes: 2) Carry out seaming and filleting

a) check that meat for seaming or filleting meets the required specifications and follow the FBO’s procedures if it does not

b) follow the FBO’s procedures and use appropriate tools and equipment to seam and fillet in quantities that meet processing requirements

c) produce fillets to quantities that meet the FBO’s yield and quality specificationsd) minimise waste and store waste correctly for disposal or re-cyclinge) make fillets available to the next stage in processing or storagef) follow the FBO’s procedures to deal with any problems

Carry out Secondary Butchery of Red Meat in Sales OperationsThis unit supports workforce development for those who carry out secondary butchery of red meat primal joints, in a meat wholesale or butchery sales business. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

Learning Outcomes; 1) Prepare to carry out secondary butchery of red meat primal joints

a) access and interpret the food business operator’s (FBO’s) requirements and specifications for secondary butchery

b) select, wear and use personal protective equipmentc) check the availability, cleanliness and safety of the work area, tools and equipmentd) source and check the correct quantities and condition of red meat primal joints for butchery including:

- beef- lamb- pork

e) assemble the tools and equipment required for butcheryf) follow the FBO’s procedures to replenish supply and deal with any problems in preparation for

butchery

Learning Outcomes; 2) Carry out secondary butchery of red meat primal joints

a) use appropriate tools and equipment to butcher meat at the pace required to meet sales requirementsb) butcher meat according to the FBO’s requirements and specifications for yield and quality including:

– boning– seaming/filleting– trimming– slicing/dicing– jointing/stringing

c) minimise waste during butchery operationsd) follow the FBO’s procedures to deal with any butchering problems

Learning Outcome; 3) Complete secondary red meat butchery operations

Sponsors:

a) pass butchered meat on for storage or salesb) clean personal protective equipment, work area, tools and equipment according to the FBO’sc) requirementsd) sharpen and maintain the condition of butchery tools and equipmente) the store waste for disposal or re-cycling according to the FBO’s requirements

Sharpen Cutting Tools for Use in Food Operations This unit supports workforce development for those who sharpen cutting tools for use in a food business. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

Learning Outcome; 1) Sharpen cutting tools

a) identify when a cutting edge needs to be sharpened and choose the appropriate method to sharpen it b) assemble the materials necessary to carry out sharpening c) sharpen the tool safelyd) check that the cutting edge is at required sharpnesse) clean the blade and cutting edge after sharpening to avoid residual contamination and risk to food

safety

Learning Outcomes; 2) Maintain the edge of cutting tools

a) check regularly that the cutting edge is sharp enough for the taskb) identify when the edge of the cutting tool needs further sharpeningc) sharpen the cutting edge to make it suitable for the taskd) make sure the blade and cutting edge present no risk of contamination to the product

Food SafetyThis unit supports workforce development for those who maintain workplace food safety standards in a food or animal feed business. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

Learning Outcomes; 1) Keep the workspace clean

a) keep work area clean and tidyb) maintain tools, utensils and equipment in a hygienic conditionc) store tools, utensils and equipment correctlyd) keep ingredients and products in their assigned places

Learning Outcomes; 2) Maintain food safety

a) prevent product contamination and cross contaminationb) follow procedures for dealing with product contamination and cross-contaminationc) follow procedures for substances that may cause allergic reactionsd) dispose of food waste and scrap according to procedures

Health & Safety This unit supports workforce development for those who operate safely in a food business. Observations

Sponsors:

must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

Learning Outcomes; 1) Work within organisational safety limits

a) follow operational requirements according to standard operating procedures (SOP)b) maintain responsible behaviour at work in line with company policiesc) work without causing risks or danger to self and othersd) carry out instructions according to safety notices, hazard and warning signse) report hazards, defects and faults to the relevant peoplef) keep the workplace and work surfaces clean and clear of hazardsg) follow organisational procedures for reporting sickness, disease and health risks

Learning Outcomes; 2) Follow organisational emergency procedures

a) locate emergency escape routes and proceduresb) keep emergency escape routes clear of obstructionsc) use safety systems and alarms correctlyd) follow the specified procedures in an emergency

Learning Outcomes; Use personal protective equipment

a) identify and locate suitable personal protective equipment necessary for work activitiesb) use and wear personal protective equipment in accordance with organisational proceduresc) dispose of personal protective equipment after use

Sponsors: