FDQ Level 2 Certificate in Meat and Poultry
Qualification summary
This qualification is proposed at Intermediate level.
Consisting of 54 units, the qualification covers all of the knowledge and understanding requirements from FDQ's NVQ Level 2 Meat and Poultry Processing award. The award is aimed at craft operatives or college students who are looking to obtain meat and poultry industry knowledge. Among other things it provides solutions to the problems shared by other craft industries resulting from the practice of promoting experienced operatives or craftsmen, or management personnel with no previous training.
Qualification details
VRQ - Vocationally-Related Qualification
Accreditation start date:
Operational start date in centres:
This award will encourage candidates to progress onto the NVQ Level 2 or 3 awards and progress further on the VRQ route.
Also, it is recognised as a technical certificate in the Modern Apprenticeship framework for the food manufacturing sector.
No specific job occupation
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04 Engineering and Manufacturing Technologies
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04.2
Manufacturing Technologies
Every candidate completes a unique test paper with an individual registration number. The questions are short answer.
On completion of the test paper, it will be independtly marked by the awrading body. If the candidate achieves 10 or more out of 20 then they will have passed the unit.
Learners must complete all units from Group A plus six units from Group B.
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A -
Mandatory
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F/103/5535 - Health and safety working practices in the meat and poultry industry
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K/103/5531 - Process red and white meat safely to specific safety standards
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B -
Optional
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M/103/5532 - Safely process meat to the required quality specification
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T/103/5533 - Waste separation and handling in the meat and poultry industry
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H/103/5530 - Moving materials or products for meat and poultry processing operations
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A/103/5534 - Carrying out hygienic cleaning in the meat and poultry industry
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J/103/5536 - Supporting meat or poultry processing operations
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L/103/5537 - Sharpening and maintaining the edges on meat and poultry cutting tools and equipment
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R/103/5538 - Take delivery of livestock
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Y/103/5539 - Taking delivery of live poultry
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L/103/5540 - Moving, holding and caring of livestock
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R/103/5541 - Provision of care for poultry prior to slaughter
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Y/103/5542 - Manual slaughter in a red meat abattoir
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D/103/5543 - Automated stunning operations for animals and birds
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H/103/5544 - Complete manual bleeding process on animals or birds
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K/103/5545 - Automated bleeding operations for poultry
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M/103/5546 - Prepare for and carry out skinning of animals
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T/103/5547 - Prepare for and carry out manual evisceration for animals or birds
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A/103/5548 - Automated evisceration operations for poultry
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F/103/5549 - Automated de-hairing or de-feathering
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T/103/5550 - Look after an automated pig processing system
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A/103/5551 - Offals or by-products from animal slaughter
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F/103/5552 - Operate powered tools or equipment for separating meat or meat product
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J/103/5553 - Primal butchery cutting
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L/103/5554 - Boning operations on beef, pork or sheep meat
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R/103/5555 - Meat and poultry seaming or filleting
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Y/103/5556 - Meat and poultry trimming
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D/103/5557 - Manufacture portion controlled raw meat products
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H/103/5558 - Perform size reduction of boneless meat
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K/103/5559 - Carry out mixing operations for meat or poultry products
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D/103/5560 - Carry out forming of meat or poultry products
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H/103/5561 - Carry out massaging of boneless meat
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K/103/5562 - Carry out injection of meat
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M/103/5563 - Carry out filling or extruding for meat or meat based mixtures
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T/103/5564 - Carry out temperature reduction of meat or meat products
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A/103/5565 - Carry out heat treatment of meat or meat products
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F/103/5566 - Carry out packing of meat products for retail sale
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J/103/5567 - Carry out process control for meat processing and production operations
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L/103/5568 - Carry out quality control for meat processing
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R/103/5569 - Perform packaging operations for meat or meat products
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J/103/5570 - Carry out weighing of meat or meat products
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L/103/5571 - Carry out labelling of meat or meat products
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R/103/5572 - Meat and poultry orders for customers
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Y/103/5573 - Service customers at a meat and poultry counter
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D/103/5574 - Present and set out meat or meat products for sale
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H/103/5575 - Carry out unloading of meat or meat products
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K/103/5576 - Carry out storage of meat or meat products
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M/103/5577 - Carry out despatch procedure for meat or meat products
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T/103/5578 - Reporting and recording procedures in the meat and poultry industry
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A/103/5579 - Disinfection procedures in the meat and poultry industry
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M/103/5580 - Perform butchery operations in a retail outlet
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T/103/5581 - Carry out manufacturing of meat products in a retail outlet
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A/103/5582 - Meat and poultry order picking requirements
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F/103/5583 - Carry out the curing or marinating of meat products