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Meat mallets are used to tenderise or flatten meat. Made from wood
or metal, they are typically two-sided, one flat with slight bumps, and
the other with more pronounced protrusions.

Larding
needles are
used to pierce
a piece of meat and insert strands of fat to provide moisture and flavour to lean meats.

Meat hooks are S shaped hooks on which meat can be hung.
Meat thermometers are used to measure the internal temperature of meat to determine its
doneness.
Scales-for weighing products are an invaluable tool. They will enable correct portioning of meats and
aid in determining portion yields from meat cuts. They can be mechanical or electrical and must be
carefully maintained so they are clean and hygienic at all times. They should also be checked
periodically for accuracy.

Mincers or meat grinders might be stand-alone or attached to mixers. They are used to finely or
coarsely grind meat depending on the use to which the meat will be put. Meats to be minced or
ground must be free of fat and sinew and any bone, which could damage blades and block mincing
holes. Mincers should receive regular preventative maintenance and must be properly disassembled,
rinsed, cleaned, sanitised and dried after every use. Blades and mincing plates can be lightly oiled to
prevent rusting.
Safety precautions include:

• only using the plunger supplied with the mincer to feed in meat
• keeping hands and clothing clear of rotary blades, turning machinery off after use

• turning power off at the main and removing the plug from the socket when cleaning and
maintaining the machinery
• reading and following the manufacturer's operating instructions at all times
• have blades sharpened regularly and/or replaced as necessary

Rotary bowl choppers are ideal for chopping and mixing large quantities of product. They must be
correctly assembled, used safely and correctly, following manufacturer's instructions and blades
must be kept sharp or replaced as necessary. Sections that come into contact with food must be
properly disassembled, rinsed, cleaned, sanitised and dried after every use.
Slicing machines are used to slice a variety of food items-ham, other processed meats, cold cooked
meats, bacon etc. Operating instructions should be posted in a prominent position near the machine.
Safety guards must be in place and handles should be clean and free of grease. The calibrated scale
must be set to ensure correct thickness of sliced meat.

Mesh gloves should be worn when slicing food and food should only be held in place on the properly
designed food carriage and the metal food pusher should be used. Sections that come into contact