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Qualification details

Meat and Poultry Butchery Operations

Qualification summary

This qualification comprises five mandatory units covering: contributing to health and safety in the workplace, to meat hygiene requirements, and to effective working relationships; complying with quality specifications and carrying out butchery operations. Four further units must be selected from a list of options.

Qualification details

Q1021334
FDQ - Food and Drink Qualifications
2
NVQ - National Vocational Qualification
Accreditation start date:
23/06/1995
Operational start date in centres:
Accreditation end date:
31/12/1998
Certification end date:
31/12/2000
England
Not specified
Wales
Not specified
N.Ireland
Not specified
Candidates take all units from Group A together with four units from Group B, a total of nine units for the NVQ.
  • A  -  Mandatory Units
    • U1021446 - Contributing to Health and Safety in the Workplace
    • U1021458 - Carrying Out Butchery Operations
    • U1021447 - Contributing to Meat Hygiene Requirements in the Workplace
    • U1021448 - Contributing to Effective Working Relationships
    • U1021449 - Complying with Quality Specifications
  • B  -  Optional Units
    Candidates must take four units from this group.
    • U1013489 - Dealing with Orders
    • U1021459 - Processing Products by Hand
    • U1021460 - Finishing Products by Hand
    • U1021461 - Servicing the Production Line and Work Stations
    • U1021450 - Contributing to the Operational Effectiveness of Equipment
    • U1021451 - Dealing with Waste