Elements and Performance Criteria
- Inspect meat cuts for defects
- Types of contamination to be detected including bone chips, fibre, grease, excreta, ingesta and bruising are identified.
- Meat cuts with contamination defects are consistently detected and returned to the slicer for trimming (or trimmed by packing personnel if part of work instructions).
- Consistent contamination problems are reported promptly to the supervisor.
- Identify meat that is outside specifications