FDQ Level 3 Certificate in Meat and Poultry
Qualification summary
PURPOSE
It is the second up-dated version of the Meat Intermediate Technical Certificate (MITC), replacing the original version of the Associateship examination course in September 1999. It is a progression award/related vocational qualification designed to cover the knowledge and understanding content of the S/NVQ Level 3 Meat and Poultry Processing qualification.
1. Candidates will have a sound knowledge of Health, Safety and Hygiene Practices applicable to the meat and poultry industry.
2. Candidates will have a knowledge of the techniques of management practice, scientific concepts and principles as applies to the meat and poultry industry, together with the technical information necessary for a thorough understanding of the product and processing of livestock into meat and poultry products.
3. Candidates will have specialist information on selected topics by the individual candidates for their greater understanding of the sector in which they are currently employed.
4. Candidates will have a sound foundation for further study in all aspects of meat and poultry science, technology, and management practice.
5. Candidates will have a proven record of the achievement of competence backed by independent testing for the knowledge and understanding requirements of the NVQ Level 3 Meat and Poultry Processing.
Qualification details
VRQ - Vocationally-Related Qualification
Accreditation start date:
Operational start date in centres:
This qualification is needed in the national qualifications framework as it plays an important part of delivering the necessary knowledge and understanding for the meat and poultry industry employees. It also aids to close the gap in the jump from the Level 2 to Level 3 Meat and Poultry Processing NVQs. Thus encouraging progression for candidates. The NVQ Level 3 is also a mandatory outcome in the MA Framework.
No specific job occupation
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04 Engineering and Manufacturing Technologies
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04.2
Manufacturing Technologies
Practical Demonstration / Assignment
Written Examination
Each unit is assessed by short answer questions and an assignment.
This qualification structure is 5 mandatory units and 1 optional unit.
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A -
Mandatory Units
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F/101/4247 - Health, Safety and Security in the Meat and Poultry Industry
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J/101/4248 - Meat and Poultry Hygiene and Preservation
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L/101/4249 - Managing Meat and Poultry Operations
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F/101/4250 - Meat and Poultry Science
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J/101/4251 - Meat and Poultry Technology
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B -
Optional Units
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L/101/4252 - Abattoir Operations
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R/101/4253 - Cutting Plant Operations
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Y/101/4254 - Distributive Retail Operations in the Meat and Poultry Industry
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D/101/4255 - Poultry Processing Operations
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H/101/4256 - Meat and Poultry Manufacturing
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K/101/4257 - Anatomy and Physiology of Food Animals including Poultry
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M/101/4258 - Employment Rights and Responsibilities