Meat and Poultry Processing and Manufacturing 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; dealing with waste. Four further units must be selected from one of two groups covering red meat and poultry meat.
Qualification details
NVQ - National Vocational Qualification
Accreditation start date:
Operational start date in centres:
Candidates take all units from Group A together with four units
chosen from either Group B or Group C, a total of nine units for the
NVQ.