The meat industry has specific and clear requirements for evidence. Rabbit is all white meat so it has a milder flavor, in my opinion. 4 0 obj Discover our delicious Food to Order range here, featuring everything from personalised birthday cakes and flavour-packed party food to wow-worthy main courses. State and territory food agencies are primarily responsible for interpretation and enforcement of the Code in Australia. This will kill any bacteria on the outside of the meat. Glazes and decorations for pastry products are prepared according to standard recipes, enterprise standards and/or customer preferences. If food is held in this range for four or more hours, you must throw it out. 1. USDA’s Operating Procedures for Egg Processing (9 CFR §§590.504 to 590.575) 3. 11. Meat is a good source of protein, vitamins and minerals in your diet. (The 2nd sink could alternatively have water at 77°C or hotter if no sanitiser chemical is used.) Food made from any type of minced meat, such as pork sausages and beef burgers, must be cooked thoroughly all the way through. Compare content of this unit of competency with other releases or training components, Australian Meat Industry Training Package, Certificate III in Meat Processing (Retail Butcher), Certificate II in Meat Processing (Meat Retailing), ASCED Module/Unit of Competency Field of Education Identifier, identify the most appropriate cooking methods for a range of cuts of meat, apply hygiene and safety principles and procedures during the cooking process, demonstrate safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns, seek advice from appropriate sources when working with new products/equipment, report equipment faults, either verbally or in writing according to workplace requirements, work individually and with other team members, effects of different cookery methods on the nutritional value of food, underlying principles of all basic methods of meat cookery, waste minimisation techniques and environmental considerations in relation to different cookery methods, use and characteristics of a range of equipment used for the required methods of meat cookery, relevant OH&S, regulatory and workplace requirements, major food groups, culinary terminology and equipment as they relate to the required methods of meat cookery. All assessment must be conducted against Australian meat industry standards and regulations. Present meat dishes 3.1 present meat dishes aesthetically, based on classical and cultural standards 3.2 select suitable plate according to standard in serving meat dishes 3.3 present meat dishes hygienically and sequentially within the required timeframe TLE_HECK10PCM-IVh-32 16. Developed menus that use different dishes or food production ranges. Download Unit Of competency in Word format. FDA Food Code adoptions by States. Buy meat from producers who don't use antibiotics. FDA’s Good Manufacturing Practices (21 CFR Part 110 and 21 CFR Part 117 Subpart B) 2. Download Unit Of competency in PDF format. FDA’s HACCP for Juice and Seafood Processing (21 CFR Parts 120 & 123) 4. Select and use cooking equipment and technology. 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