Meat Retailing
Qualification summary
This scheme, designed to accredit competence in meat retailing skills, is a revision of the previous Affiliateship scheme, restructured after consultation with the industry. Some units are similar to those in the Meat Industry General Assistant course (GA1). Some elements are also common with the NRTC scheme. Also included is a knowledge of microbiology, information systems and the legislative framework.
Qualification details
NVQ - National Vocational Qualification
Accreditation start date:
Operational start date in centres:
Candidates take the Core Group plus either the Traditional Group or
the Continental Group.
Separate certification is available for candidates who choose to take
units from the Continental Group in addition to the Traditional Group.
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A -
Core Group
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U1007170 - Understanding the Meat Industry
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U1007179 - Microbiology Underpinning to Health, Safety and Hygiene
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U1007183 - Operating Safety and Security Procedures
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U1007187 - Operating Information Systems in Retailing
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U1007189 - Using Customer Contact Skills
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U1007191 - Displaying and Presenting Meat Products
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U1007193 - Operating Stock Control Procedures
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U1007195 - Understanding Legislation Relevant to Meat Retailing
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U1007171 - Identifying Meat Producing Livestock
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U1007174 - Identifying Meat Quality Factors
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U1007181 - Operating Health, Hygiene and Cleaning Procedures
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U1007185 - Carrying out Business Retail Calculations
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B -
Traditional
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U1007175 - Understanding the Meat Production Chain
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U1007178 - Cutting and Packaging Meat for Display
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C -
Continental
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U1008211 - Continental Methods of Cutting and Packaging Meat for Display
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U1008210 - Understanding Continental Methods of Butchery