Meat Processing (Foundation)
Qualification summary
This qualification covers competence in a range of varied activities in the meat processing industry which are mainly routine and normally carried out under supervision. It provides a broad foundation for those entering the meat industry. Candidates must complete 6 units, 3 of which are mandatory and a further 3 chosen from 6 options. The optional units cover a variety of sectors in the meat industry (retailing, supermarket, catering butchery,wholesaling & meat product manufacturing). The qualification is applicable to red and white meat. Individual units can be taken at any time and may be certificated separately and accumulated towards the full award.
Qualification details
NVQ - National Vocational Qualification
Accreditation start date:
Operational start date in centres:
Candidates must complete all the units in the Mandatory Group,
together with three units from the Options Group.
-
A -
Mandatory Units
-
U3010282 - Maintaining Hygienic Working Practices
-
U1013480 - Contributing to the Communications within the Organisation
-
U3010283 - Contributing to the Maintenance of Health and Safety at the Workplace
-
B -
Options
-
U1013469 - Providing a Service to the Customer
-
U3010284 - Carrying Out Product Preparation
-
U3010285 - Assisting with the Operation of Cold Stores
-
U3010286 - Contributing to the Display of Stock
-
U1013474 - Handling Stock
-
U3010287 - Contributing to Packaging Meat and Meat Products