Meat Processing (Manufacturing - Packaging)
Qualification summary
This qualification accredits competence in meat processing (manufacturing (packaging)). It covers procedures in hygiene, cleaning, health, safety and security; communicating, storing and retrieving information; packaging meat and meat products; cleaning and maintaining equipment; preparing, storing and despatching meat and meat products; operating stock control. There are 4 mandatory units and 3 further units required from a choice of 5. 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,
and THREE units from the Option Group.
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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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U1012807 - Packaging Meat and Meat Products
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B -
Option Group
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U1012786 - Cleaning and Maintaining Manufacturing/Processing Equipment
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U1012793 - Preparing Manufactured Meat Products
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U1012796 - Storing Meat and Meat Products
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U1012805 - Operating Stock Control
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U1012797 - Preparing Meat and Meat Products for Despatch