Welcome to I.D.

/ Fabrication

Beginning Butchery
Standard Operating Procedures
Uniform Code as per Student Handbook
Bring Sharp knives!
No excess jewelry or piercings
No food in classroom
Drinks must be in covered non-breakable
containers
Notify the chef if you need to leave kitchen
Notify the chef of any injuries
Open cuts/sores must be covered w/ bandages
Bandages on hands must be covered (finger
cots/gloves)



Food Safety-
Wash hands before production, whenever leaving and returning
to room, and as needed.
Follow proper dress code and hygiene policies including use of
hair nets, hat, clean apron.
Keep fragile meat items out of the Danger Zone and below
40F
Wear gloves when handling Ready To Eat items and if you have
cuts or open wounds
Mis en Place / keep work areas clean and orderly. Clean as you
go.
Identify fresh vs. spoiled items and receive only products
that arrive at proper temperature
Cutting Techniques and
Safety
Practice safe and proper knife holds as shown by the instructor.

Select proper knife for the task at hand. Using the improper
knife can result in serious cuts and also knife damage. The
proper knife will also improve efficiency.

Maintain a sharp edge and hone your knife often.

Practice safety in any butchery setting. Wear proper shoes.
Avoid awkward lifting and carrying.

Be professional, respect others as they work and dont be
disruptive!
Proper Handling of Product
and Fabrication
Attempt accurate cutting. Meat items
are expensive
Follow instructors steps carefully, take
notes on techniques.
Cameras and recorders are welcome
Ask for assistance if unsure.
Job Descriptions for
Fabrication
Daily Job assignments
Sanitor
Vacuum package and weights
Walls and table tops
Dish
Trash and floors
Machines
Sanitor
Inspects room before production begins.
Sets out any equipment needs for the day ( ask
chef)
Sets up sinks and sanitizing buckets with proper
solutions
Fill hand soap, sanitizer, and roll towel dispensers
Check temperature of all items received.
Make sure all students adhere to dress code and
sanitation principles.
Complete sanitation form and check over with
instructor.
Vac Pac Team
Arrives 20 min. early
Set out all meats to be fabricated
Vacuum package all meat cuts at end of
production.
Labels, clear and accurate
Weigh meats with MIT
Place on sheet trays and carts
Place in holding cooler
Cleans vacuum machines and surrounding
area
Cleaning:
Floors and Walls Scrape and remove all cutting
boards, bring to sink, wash all decks and walls.
Sinks Wash rinse and sanitize all knives, equip.,
sheet trays and tubs. Be sure sinks are clean when
done.
Machines Set up thaw sink as cleaning sink.
Breakdown bandsaw, grinders and slicer. Clean
thoroughly and reassemble
Trash and floors Dump all unusable fat into barrels in
cooler( dont take it to trash!) Breakdown cardboard,
gather all trash buckets and take to dumpster (No
Hats or Aprons!), Sweep.