Meat Processing (Manufacturing - Operations)
Qualification summary
This qualification accredits competence in meat processing (manufacturing (operations)). It covers procedures in hygiene, cleaning, health, safety and security; communicating, storing and retrieving information; using equipment for processing meat and manufacturing meat products; cleaning and maintaining equipment; preparing, storing and despatching meat and meat products; operating stock control. There are 4 compulsory units and 3 further units required from a choice of 6. 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 Group A, together with
3 units from the Option Group B.
-
A -
Group A (Mandatory)
-
U1012782 - Operating Hygiene and Cleaning Procedures
-
U1012783 - Operating Health, Safety and Security Procedures
-
U1012790 - Communicating, Storing and Retrieving Information
-
U1012788 - Using Equipment for Processing Meat and Manufacturing Meat Products
-
B -
Option Group B
-
U1012786 - Cleaning and Maintaining Manufacturing/Processing Equipment
-
U1012793 - Preparing Manufactured Meat Products
-
U1012796 - Storing Meat and Meat Products
-
U1012805 - Operating Stock Control
-
U1012807 - Packaging Meat and Meat Products
-
U1012797 - Preparing Meat and Meat Products for Despatch