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The butcher shop is where all the meats, poultry and seafood are centralized, processed,
controlled, and portioned as requisitioned by the various outlets. During the four weeks of
training here, the employees will be taught the basics of how a hotel butcher shop operates and
be expected to execute the basic techniques of meat and seafood butchering.
; It is very important to keep the fish preparation area separated from the meat
processing area to avoid cross contamination and to preserve the flavor integrity of
; Every effort must be given to make sure that all doors are kept shut and that all flying
insects are prevented from entering.
; Never work with large amounts of material outside of the refrigerator/ 4 hours
processing time is the maximum recommended length of time
; Work surfaces must be constantly cleaned up after each item is processed; this clean-
up applies to your knives also!
; Scraps accumulate quickly here, make sure that you dispose of them quickly either
into the garbage can or return them to the refrigerator.
; To preserve freshness and to help prevent contamination, all items that have been
processed fully or partially should be wrapped in PLASTIC FILM FOR THE
REFRIGERATOR and then with ALUMINUM FOIL FOR THE FREEZER if they
are to be kept frozen longer than 30 days. Alternatively they should be vacuumed as
; Although it is not recommended, sometimes frozen products must be quickly
defrosted and that means placing in COOL RUNNING water. When defrosting, never
use warm water and never mix different types of products in the same sink.
Remember, It is best to defrost slowly in the refrigerator to prevent the build up of
bacteria and to maintain higher quality products/defrosting in water will noticeably
decrease the flavor and texture quality of your product.
The butcher shop is divided into three areas, one for working with meat, and the other