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N/SVQ Level II in Meat Processing
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The qualifications should be of interest to those people
who are:
- involved with processing operations
- involved with manufacturing operations
- involved with slaughtering operations
- involved with butchery operations in a meat plant,
retail outlet or wholesale butcher
- involved with selling products
- plant inspection assistants
- involved with weighing, packaging and labelling
products
- in storage and transportation operations
- providing a mobile sales service
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This N/SVQ contains four qualifications:
- Meat & Poultry Plant Operations
- Meat & Poultry Butchery Operations
- Meat & Poultry Processing & Manufacturing Operations
- Meat & Meat Based Products’ Sales and Distribution.
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N/SVQ Level III in Meat Processing Technical
Operations
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The qualification should be of interest to those people
who have responsibility for supervising :
- processing operations
- manufacturing operations
- slaughtering operations
- butchery operations in a meat plant, retail outlet
or wholesale butcher
- the selling of products
- weighing, packaging and labelling of products
- storage and transportation operations
Candidates may also have plant inspection assistant
responsibilities, supervisory responsibility
within the meat and poultry
sector and have responsibility in technical
operations. |
This N/SVQ has six awards:
- Supervisory
- Dispatch
- Abattoirs
- Technical
- Retail
- Productio
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Modern Apprenticeship in Meat and Poultry
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| For Team Leaders working within the Meat and Poultry sector
wanting to progress to middle management level. Commitment
from Management is required to support candidates through
this qualification. |
This qualification requires the individual to complete
the N/SVQs in Meat and Poultry Operations at Level II and Level III.
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The Meat Safety Certificate is jointly awarded by the Meat Training
Council (the industry’s own awarding body) and the Chartered
Institute of Environment Health (CIEH).
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Meat Safety Certificate
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| The first basic (foundation) Meat Safety Certificate for
the entire red and poultry meat supply chain. Combines theory
with practice for anyone working within the Meat and Poultry
sector. |
Core module covers:
- Personal / food hygiene
- Microbiology
- Legislation
Six specific modules cover:
- Red meat abattoir
- Red meat processing
- Poultry meat plant
- Poultry meat processing
- Meat manufacturing
- HACCP awareness
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