Meat product knowledge

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Beef

• How long before cooking should you take steak out of the fridge?

  Yes

  No

  N/A

• How do you cook steak?

  Yes

  No

  N/A

• Why is mince partly frozen?

  Yes

  No

  N/A

• What is the difference between silverside and topside/toprump joints?

  Yes

  No

  N/A

• What is the difference between rump and sirloin steak?

  Yes

  No

  N/A

• How long is beef matured for?

  Yes

  No

  N/A

Lamb and Pork

• How long should lamb legs be left before cooking and why?

  Yes

  No

  N/A

• What is the difference between pork chops and pork loin steaks?

  Yes

  No

  N/A

• What sauces would you have with pork/beef and can you show me where they are?

  Yes

  No

  N/A

Bacon and sausage

• What causes the green shine on bacon?

  Yes

  No

  N/A

• Why does bacon tan?

  Yes

  No

  N/A

• Why don't we have any 100% sausages?

  Yes

  No

  N/A

General and Quality

• What is the difference between contact and non contact discolouration?

  Yes

  No

  N/A

• How long does meat need to be out of the cold chain to lose a days code life?

  Yes

  No

  N/A

• Name 3 types of quality issues you may find on meat?

  Yes

  No

  N/A

• How should meat be displayed?

  Yes

  No

  N/A

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