This qualification is designed primarily for learners in the meat and poultry industry who wish to develop intermediate skills and knowledge required to confirm occupational competence at work. The qualification provides choice in a wide range of automated or manual processing techniques or distribution, service and retail skills to confirm occupational competence in specific job roles including: Lairage/slaughter operative Meat and poultry processing operative Butchery operative Meat and poultry packaging and distribution operative Meat and poultry service/sales operative Meat quality assurance operative
The qualification covers mandatory skills from a wide range of areas like: operating meat or poultry processing plant, de-boning meat, trimming meat, producing meat-based products, wrapping and packaging, butchery service and retail operations. Learners can select from a large choice of mandatory skills in the processing, distribution, service, and retail of meat and poultry. Learners may choose optional units in meat and poultry knowledge to meet their learning and development needs. This qualification is a Certificate requiring achievement of 27 credits, graded at pass/fail. It is designed to provide occupational competence in the roles listed above for routine operational tasks based upon standard operational procedures (SOPs). Where these roles involve significant multi-tasking and complex operational and reporting arrangements a larger Diploma qualification is recommended. The Diploma requires achievement of 37 credits and allows the learner to achieve additional qualification units to reflect more complex and larger roles.