Meat Processing (Wholesaling)
Qualification summary
This qualification accredits competence in meat processing (wholesaling). It covers procedures in hygiene, cleaning, health, safety and security; communicating, storing and retrieving information; primary cutting and boning procedures; preparing primal cuts from quarters or carcases; storing meat and meat products and preparing them for despatch. There are 7 mandatory units, with an additional unit to candidates. All units may be separately accredited.
Qualification details
NVQ - National Vocational Qualification
Accreditation start date:
Operational start date in centres:
Candidates must complete ALL units from the Mandatory Group. The
additional unit may be taken to widen competence, but
is not required for the award of the qualification.
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A -
Mandatory Group
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U1012782 - Operating Hygiene and Cleaning Procedures
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U1012783 - Operating Health, Safety and Security Procedures
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U1012790 - Communicating, Storing and Retrieving Information
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U1012784 - Using Tools and Equipment for Primary Cutting and Boning Procedures
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U1012787 - Preparing Primal Cuts from Quarters or Carcases
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U1012796 - Storing Meat and Meat Products
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U1012797 - Preparing Meat and Meat Products for Despatch
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B -
Additional Unit