Meat Processing (Manufacturing - Butchery)
Qualification summary
This qualification accredits competence in meat processing (manufacturing (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 primal cuts from quarters or carcases; preparing offals, joints and cuts from primals; storing meat and meat products; operating stock control. There are three mandatory units and four further units required from a choice of six. 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
FOUR 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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B -
Option Group
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U1012784 - Using Tools and Equipment for Primary Cutting and Boning Procedures
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U1012785 - Carrying out Secondary Butchery Operations on Boned Out Meat
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U1012787 - Preparing Primal Cuts from Quarters or Carcases
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U1012791 - Preparing Offals and Joints/Cuts from Primals
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U1012796 - Storing Meat and Meat Products
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U1012805 - Operating Stock Control