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Qualification details

Meat Processing (Abattoir Process Operations)

Qualification summary

This qualification accredits competence in meat processing (abattoir process operations). It covers procedures in hygiene, cleaning, health, safety and security; communicating, storing and retrieving information; reception and ante-mortem care of animals; slaughter of livestock; dressing of carcases; post-mortem treatment, storage and despatch of carcases. There are 7 compulsory core units. All units may be separately accredited.

Qualification details

Q1011020
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
All units are mandatory
  • U1012782 - Operating Hygiene and Cleaning Procedures
  • U1012783 - Operating Health, Safety and Security Procedures
  • U1012790 - Communicating, Storing and Retrieving Information
  • U1012798 - Carrying out the Reception and Ante-Mortem Care of Animals
  • U1012799 - Carrying Out the Slaughter of Livestock
  • U1012800 - Carrying out the Dressing of Carcases
  • U1012801 - Carrying out Post-Mortem Treatment, Storage and Despatch of Carcases