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Qualification details

Meat Processing (Catering Butchery)

Qualification summary

This qualification accredits competence in meat processing (catering butchery). It covers procedures in hygiene, cleaning, health, safety and security; communicating, storing and retrieving information; primary cutting and boning procedures; operations on boned-out meat; preparing offals, joints and cuts from primals; preparing oven-ready products. There are 7 mandatory units. Candidates may take additional units. All units may be separately accredited.

Qualification details

Q1011018
FDQ - Food and Drink Qualifications
2
NVQ - National Vocational Qualification
Accreditation start date:
15/08/1991
Operational start date in centres:
Accreditation end date:
31/08/1995
Certification end date:
31/08/1997
England
Not specified
Wales
Not specified
N.Ireland
Not specified
Candidates must complete ALL units in the Mandatory Group. The additional unit may be taken to widen competence, but is not required for award of the qualification.
  • A  -  Mandatory Group
    • U1012782 - Operating Hygiene and Cleaning Procedures
    • U1012783 - Operating Health, Safety and Security Procedures
    • U1012790 - Communicating, Storing and Retrieving Information
    • U1012784 - Using Tools and Equipment for Primary Cutting and Boning Procedures
    • U1012785 - Carrying out Secondary Butchery Operations on Boned Out Meat
    • U1012791 - Preparing Offals and Joints/Cuts from Primals
    • U1012789 - Preparing Oven-Ready Products
  • B  -  Additional Unit
    • U1012792 - Preparing Poultry and Game