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Qualification details
FDQ Level 2 NVQ in Meat and Poultry Processing
Qualification summary
No description available contact awarding body for details.
Qualification details
Qualification reference number
100/3525/4
Awarding body
FDQ - Food and Drink Qualifications
Qualification level
2
Qualification type
NVQ - National Vocational Qualification
Qualification dates
Accreditation start date:
01/01/2004
Operational start date in centres:
Accreditation end date:
31/12/2008
Certification end date:
31/12/2010
Qualification offered in and the approval age ranges
England
16-18, 18+, 19+
Wales
Not specified
N.Ireland
Not specified
DCSF/DIUS
Approval start date:
01/01/2004
Approval end date:
31/12/2008
Potential job occupations
No specific job occupation
Qualification sector/subject area<br>Qualification sub-areas
04 Engineering and Manufacturing Technologies
04.2 Manufacturing Technologies
Overall grading system for the qualification
Pass
Qualification structure summary
Candidates must complete all units in Group A and six units from Group B
Qualification structure
A
- Mandatory units
R/102/3180
- Follow safe working practices
Y/102/3181
- Process meat safely to specific safety standards
B
- Optional units
D/102/3182
- Process meat safely to specific quality standards
H/102/3183
- Working with others
K/102/3184
- Deal with waste
M/102/3185
- Move materials or products
T/102/3186
- Carry out hygiene cleaning
A/102/3187
- Support meat or poultry processing operations
F/102/3188
- Sharpen and maintain the edges on cutting tools
J/102/3189
- Receive livestock
A/102/3190
- Receive poultry
F/102/3191
- Move, hold and care for livestock
J/102/3192
- Provide pre-slaughter care for poultry
L/102/3193
- Carry out manual slaughter
R/102/3194
- Mind an automated stunning system
Y/102/3195
- Carry out manual bleeding operations on animals or birds
D/102/3196
- Mind an automated bleeding system
H/102/3197
- Skin animals
K/102/3198
- Eviscerate animals or birds manually
M/102/3199
- Mind an automated evisceration system
Y/102/3200
- Mind an automated de-hairing or de-feathering system
D/102/3201
- Mind an automated pig processing system
H/102/3202
- Process offals or by-products of slaughter
K/102/3203
- Use powered tools or equipment for separating meat or meat product
M/102/3204
- Carry out primal cutting
T/102/3205
- Carry out boning
A/102/3206
- Carry out seaming or filleting
F/102/3207
- Carry out trimming
J/102/3208
- Produce portion controlled raw meat products
L/102/3209
- Carry out size reduction of boneless meat
F/102/3210
- Mixing ingredients for meat or poultry products
J/102/3211
- Form meat or poultry products
L/102/3212
- Massaging boneless meat
R/102/3213
- Inject meat
Y/102/3214
- Fill or extrude meat and meat-based mixtures
D/102/3215
- Reduce temperature of meat or meat products
H/102/3216
- Heat treatment of meat or meat products
K/102/3217
- Pack meat products for retail sale
M/102/3218
- Process control meat processing and production operations
T/102/3219
- Quality control meat processing
K/102/3220
- Package meat or meat products
M/102/3221
- Weigh meat or meat products
T/102/3222
- Label meat or meat products
A/102/3223
- Prepare orders for customers
F/102/3224
- Serve customers at a counter
J/102/3225
- Display meat or meat products for sale
L/102/3226
- Unload meat or meat products
R/102/3227
- Store meat or meat products
Y/102/3228
- Despatch meat or meat products
D/102/3229
- Report and record
R/102/3230
- Carry out disinfection
Y/102/3231
- Carry out butchery in a retail outlet
D/102/3232
- Manufacture meat products in a retail outlet
H/102/3233
- Pick an order
K/102/3234
- Cure or marinate meat products
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