FDQ Ltd. Proficiency qualifications in Meat and Poultry Industry Skills. Suite overview

Transcription

1 FDQ Ltd Proficiency qualifications in Meat and Poultry Industry Skills Suite overview This suite of qualifications is designed for learners who are working in the meat and poultry industry to develop and confirm competence. They provide advantage over the use of proficiency qualifications in food industry skills in that they develop meat and poultry specific skills and specialist subject knowledge which support career progression in meat and poultry industry roles. The qualifications are composed of large numbers of units of assessment which provide considerable choice for learners to select the relevant units to meet development and achievement needs. The broad choice of units accommodate a very wide selection of meat and poultry industry roles such as those in lairage, slaughter, evisceration, boning and butchery, packaging and wrapping, butchery retail and service. These roles are relevant across the many different s of meat and poultry businesses; from abattoirs to craft-based butchery to automated meat and poultry plants. FDQ Qualification title Qualification EQF Review number approval Level date number (QAN) FDQ Level 2 Award for Proficiency in Meat and Poultry Industry Skills 600/0519/ st Dec FDQ Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills 600/0518/X 3 31st Dec FDQ Level 2 Diploma for Proficiency in Meat and Poultry Industry Skills 600/0679/1 3 31st Dec FDQ Level 3 Award for Proficiency in Meat and Poultry Industry Skills 600/0515/ th Sept FDQ Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills 600/0512/9 4 31st Dec FDQ Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills) 600/0510/5 4 31st Dec 2017 QD.R.Suite323MPIS.v th September 2016 Page 1 of 25

2 FDQ Level 2 Award, Certificate and Diploma for Proficiency in Meat and Poultry Industry Skills (QCF) Qualifications purpose These qualifications are designed for learners who are working in the meat and poultry industry. They offer learners the opportunity to develop skills and knowledge required to achieve competence at work. They will also suit learners who are looking for ways of developing their existing skills and knowledge, perhaps to support multi-skilling or increase productivity at work. These qualifications offer learners a unique blend of meat and poultry focused skills and knowledge units covering craft or automated, retail, service and support competences. These qualifications also offer learners the opportunity to develop some specialist subject knowledge in meat and poultry science and technology relevant to all occupational roles, should this be required to support the business or individual career progression. Ofqual purpose D1 Confirm competence in an occupational role to the standards required. See individual qualification purpose and structure documents for specific details Rules of Combination (RoC) Award Certificate Diploma Total credits required for qualification Group A Mandatory units Mandatory Mandatory Mandatory Group B Knowledge units Optional Optional Mandatory Guided Learning Hours Range (min-max) QD.R.Suite323MPIS.v th September 2016 Page 2 of 25

3 List of units ref Group A Mandatory units Livestock handling and welfare units D/502/7709 Receive livestock in food R/502/7710 Understand how to receive livestock in food Y/502/7711 Receive poultry in food D/502/7712 Understand how to receive poultry in food H/502/7713 Contribute to Bio-security in livestock holding in food K/502/7714 Understand how to contribute to biosecurity in livestock holding in food M/502/7715 Maintain reception and holding areas for livestock in food T/502/7716 Understand how to maintain reception and holding areas for livestock in food A/502/7717 Care for livestock pre-slaughter in food F/502/7718 Understand how to care for livestock pre-slaughter in food J/502/7719 Care for poultry pre-slaughter in food A/502/7720 Understand how to care for poultry preslaughter in food F/502/7721 Prepare and monitor feed and water supplies to livestock in food J/502/7722 Understand how to prepare and monitor feed and water supplies to livestock in food QD.R.Suite323MPIS.v th September 2016 Page 3 of 25

4 ref Primary units H/502/7730 Carry out manual stunning of poultry T/502/7733 Understand how to carry out manual stunning of poultry J/502/7736 Carry out manual stunning of red meat species R/502/7738 Understand how to carry out manual stunning red meat species Y/502/7739 Operate an electric stunning system for poultry R/502/7741 Understand how to operate an electric stunning system for poultry Y/502/7742 Operate a gas stunning system for poultry H/502/7744 Understand how to operate a gas stunning system for poultry K/502/7745 Operate a stunning system for red meat species M/502/7746 Understand how to operate a stunning system for red meat species T/502/7747 Carry out manual bleeding A/502/7748 Understand how to carry out manual bleeding L/502/7754 Operate a poultry bleeding system R/502/775 Understand how to operate a poultry bleeding system H/502/7761 Carry out religious slaughter K/502/7762 Understand how to carry out religious slaughter M/502/7763 Carry out bleeding for Halal meat F/502/7766 Understand how to carry out bleeding for Halal meat QD.R.Suite323MPIS.v th September 2016 Page 4 of 25

5 ref R/502/7772 Operate a meat carcase shackling system A/502/7782 Understand how to operate a meat carcase shackling system R/502/7786 Carry out skinning of meat carcases Y/502/7756 Understand how to carry out skinning of meat carcases K/502/7759 Operate a poultry plucking system M/502/7794 Understand how to operate a poultry plucking system Y/502/7787 Operate a de-hairing system D/502/7788 Understand how to operate a de-hairing system J/502/7803 Carry out rodding and clipping of meat carcases R/502/7805 Understand how to carry out rodding and clipping of meat carcases Y/502/7806 Carry out splitting of meat carcases H/502/7808 Understand how to carry out splitting of meat carcases K/502/7809 Remove specified risk material in meat J/502/7817 Understand how to remove specified risk material in meat L/502/7818 Control automated meat/poultry R/502/7819 Understand how to control automated meat/poultry D/502/7810 Carry out manual evisceration of poultry carcases K/502/7812 Understand how to carry out manual evisceration of carcases for Kosher meat QD.R.Suite323MPIS.v th September 2016 Page 5 of 25

6 ref M/502/7813 Understand how to carry out manual evisceration of poultry carcases H/502/7811 Carry out manual evisceration of red meat carcases T/502/7814 Understand how to carry out manual evisceration of red meat carcases A/502/7815 Operate a carcase electrical stimulation system F/502/7816 Understand how to operate a carcase electrical stimulation system Secondary and butchery units M/502/7830 Sort waste by-products and edible coproducts in meat T/502/7831 Understand how to sort poultry waste byproducts and edible co-products F/502/7833 Understand how to sort red meat waste by-products and edible co-products R/502/7836 Process waste by-products and edible coproducts in meat Y/502/7885 Understand how to process poultry waste by-products and edible co-products D/502/7838 Understand how to process red meat waste by-products and edible co-products Y/502/7840 Carry out primal cutting in meat K/502/7843 Understand how to carry out primal cutting in poultry T/502/7845 Understand how to carry out primal cutting in red meat F/502/7847 Carry out boning in meat J/502/7848 Understand how to carry out boning in poultry L/502/7849 Understand how to carry out boning in red meat QD.R.Suite323MPIS.v th September 2016 Page 6 of 25

7 ref L/502/7852 Carry out seaming or filleting in meat F/502/7850 Understand how to carry out seaming or filleting in meat R/502/7853 Carry out trimming in meat Y/502/7854 Understand how to carry out trimming in meat D/502/7855 Carry out primal butchery of red meat in sales H/502/7856 Understand how to carry out primal butchery of red meat in sales M/502/7858 Carry out secondary butchery of red meat in sales T/502/7859 Understand how to carry out secondary butchery of red meat in sales K/502/7860 Carry out poultry butchery in sales M/502/7861 Understand how to carry out poultry butchery in sales T/502/7862 Carry out wild game butchery in sales A/502/7863 Understand how to carry out wild game butchery in sales L/502/7866 Produce portion controlled raw meat products R/502/7867 Understand how to produce portion controlled raw meat products Y/502/7868 Carry out flavour enhancement in meat D/502/7869 Understand how to carry out flavour enhancement in meat R/502/7870 Operate a meat injection system Y/502/7871 Understand how to operate a meat injection system QD.R.Suite323MPIS.v th September 2016 Page 7 of 25

8 ref D/502/7872 Cure meat products H/502/7873 Understand how to cure meat products K/502/7874 Carry out massaging in meat M/502/7875 Understand how to carry out massaging in meat T/502/7876 Produce sausages A/502/7877 Understand how to produce sausages R/601/4675 Fill or extrude meat and meat based mixtures D/601/4677 Understand how to fill or extrude meat and meat based mixtures F/502/7878 Produce batch meat preparations and products J/502/7879 Understand how to produce batch meat preparations and products A/502/7880 Oven cook batched meat and meat products F/502/7881 Understand how to oven cook batched meat and meat products J/502/7882 Fry poultry products L/502/7883 Produce added value meat products in sales R/502/7884 Understand how to produce added value meat products in sales L/602/1706 Prepare sauces and marinades by hand in food manufacture R/602/1707 Understand how to prepare sauces and marinades by hand in food manufacture K/601/4570 Prepare ingredients and store fillings and toppings in food manufacture H/601/4616 Understand how to prepare ingredients and store savoury fillings and toppings in food manufacture QD.R.Suite323MPIS.v th September 2016 Page 8 of 25

9 ref Butchery sales and service units L/601/8305 Sell food products in a retail environment R/601/8306 Understand how to sell food products in a retail environment F/502/7864 Display meat and meat products in sales J/502/7865 Understand how to display meat and meat products in sales D/602/4576 Serve on a specialist food retail counter H/602/4577 Understand how to serve on a specialist food retail counter A/601/4573 Bake-off food products for sale J/601/4575 Understand how to bake-off food products for sale D/601/4615 Assemble and process products for food service M/601/4618 Understand how to assemble and process products for food service D/601/4582 Prepare to operate a counter/take away service in food J/601/4589 Understand how to prepare to operate a counter/take away service in food F/601/4591 Operate a counter/take-away service in food D/601/4596 Understand how to operate a counter/take-away service in food M/601/4599 Prepare to operate a table/tray service in food H/601/4602 Understand how to prepare to operate a table/tray service in food M/601/4604 Operate a table/tray service in food QD.R.Suite323MPIS.v th September 2016 Page 9 of 25

10 ref T/601/4605 Understand how to operate a table/tray service in food A/601/8297 Produce product packs in food F/601/8298 Understand how to produce product packs in food R/601/4580 Produce individual packs by hand in food A/502/7443 Understand how to produce individual packs by hand in food J/502/7820 Label food products by hand in food L/502/7821 Understand how to label food products by hand in R/502/7822 Prepare food product orders for customers in Y/502/7823 Understand how to prepare food product orders for customers in M/602/1715 Prepare orders for despatch in food M/602/1696 Understand how to prepare orders for despatch in food Support units F/601/8303 Monitor food hygiene standards using rapid test methods in J/601/8304 Understand how to monitor food hygiene standards using rapid test methods in T/602/1702 Control weighing in food manufacture Y/601/4631 Control temperature reduction in food manufacture D/601/4632 Control wrapping in food manufacture QD.R.Suite323MPIS.v th September 2016 Page 10 of 25

11 ref R/601/4613 Control slicing in food manufacture Y/601/4614 Understand how to control processes in food manufacture J/602/1705 Control defrosting in food manufacture D/601/4663 Understand how to control defrosting in food manufacture T/601/4653 Slice and bag individual food products R/601/4658 Understand how to slice and bag individual food products M/601/4666 Control washing and drying machinery in food T/601/4670 Understand how to control washing and drying machinery in food Y/601/2944 Contribute to problem diagnosis in food manufacture D/601/2945 Understand how to contribute to problem diagnosis in food manufacture H/601/2946 Contribute to problem resolution in food manufacture K/601/2947 Understand how to contribute to problem resolution in food manufacture H/601/8309 Carry out product changeovers in food manufacture Y/601/8310 Understand how to carry out product changeovers in food manufacture D/502/7449 Palletise and wrap products in food R/502/7450 Understand how to palletise and wrap products in food R/601/4627 Pack orders for despatch in food Y/601/4628 Understand how to pack orders for despatch in food QD.R.Suite323MPIS.v th September 2016 Page 11 of 25

12 ref A/601/4623 Store goods and materials in food F/601/4624 Understand how to store and organise goods and materials in food T/601/8301 Lift and handle materials safely in food A/601/8302 Understand how to lift and handle materials safely in food J/601/4625 Supply materials for production in food L/601/4626 Understand how to supply materials for production in food J/601/8299 Control hygiene cleaning in food K/601/5184 Carry out disinfection in food T/601/5186 Understand how to carry out disinfection in food M/601/8300 Understand how to control hygiene cleaning in food T/602/0632 Sharpen cutting tools for use in food F/602/0634 Understand how to sharpen cutting tools for use in food T/601/2921 Contribute to the maintenance of plant and equipment in food A/601/2922 Understand how to contribute to the maintenance of plant and equipment in food D/601/8311 Carry out sampling for quality control in food H/601/8312 Understand how to carry out sampling for quality control in food Y/601/2927 Organise and improve work activities for achieving excellence in food QD.R.Suite323MPIS.v th September 2016 Page 12 of 25

13 ref D/601/2928 Understand how to organise and improve work activities for achieving excellence in food K/601/2933 Contribute to the application of improvement techniques for achieving excellence in food M/601/2934 Understand how to contribute to the application of improvement techniques for achieving excellence in food A/601/2919 Contribute to environmental safety in food M/601/2920 Understand how to contribute to environmental safety in food L/601/2925 Contribute to sustainable practice in food R/601/2926 Understand how to contribute to sustainable practice in food Common units H/601/2896 Work effectively with others in food K/601/2897 Understand how to work effectively with others in food T/601/2899 Maintain product quality in food H/601/2901 Understand how to maintain product quality in food K/601/2902 Maintain workplace food safety standards in M/601/2903 Understand how to maintain workplace food safety standards in M/601/2917 Maintain workplace health and safety in food QD.R.Suite323MPIS.v th September 2016 Page 13 of 25

14 ref T/601/2918 Understand how to maintain workplace health and safety in food H/601/2929 Contribute to continuous improvement for achieving excellence in food Y/601/2930 Understand how to contribute to continuous improvement for achieving excellence in food K/601/8313 Clean in place (CIP) plant and equipment in food M/601/8314 Understand how to prepare for and conduct cleaning in place (CIP) of plant and equipment in food T/601/8315 Understand how to avoid contamination and complete cleaning in place (CIP) of plant and equipment in food A/601/8316 Carry out task hand-over procedures in food manufacture F/601/8317 Understand how to carry out task hand-over procedures in food manufacture Group B Knowledge units M/502/7844 Principles of breed and pre-slaughter selection of meat and poultry species H/502/7842 Principles of slaughtering for Halal meat D/502/7841 Principles of slaughtering for Kosher meat H/502/7839 Principles of butchery Y/502/7837 Principles of curing meat L/502/7835 Principles of a specialist raw meat and poultry sales service J/502/7834 Principles of a specialist cooked meat and poultry sales service QD.R.Suite323MPIS.v th September 2016 Page 14 of 25

15 ref A/502/7832 Principles of a specialist cheese service A/502/7829 Principles of chilling and freezing meat and poultry T/502/7828 Principles of frying poultry products M/502/7827 Principles of classification of meat and poultry carcases K/502/7826 Principles of technology in meat A/502/7846 Principles of adding value to meat and poultry products H/502/7825 Principles of animal waste and byproduct removal and of edible co-products A/602/4505 Principles of weights and measures in food technology F/602/4506 Principles of freezing methods in food technology T/602/4566 Principles of food labelling in food D/502/7824 Principles of modified atmosphere and vacuum packaging in food technology H/502/7436 Principles of food M/502/7357 Principles of instrumentation and control systems in food Y/600/2382 Principles of HACCP based food safety systems F/601/2954 Principles of continuous improvement techniques (Kaizen) in food L/601/2701 Principles of sustainability in food QD.R.Suite323MPIS.v th September 2016 Page 15 of 25

16 FDQ Level 3 Award, Certificate and Diploma for Proficiency in Meat and Poultry Industry Skills (QCF) Overview These qualifications are designed for learners who are working in the meat and poultry industry. They offer learners the opportunity to develop skills and knowledge required to achieve competence at work. They will also suit learners who are competent at specialist meat and poultry industry activities and are looking for ways of developing their existing skills and knowledge, perhaps to support product development, advanced craft skills or supervising sales and technical. These qualifications offer learners a unique blend of meat and poultry focused skills and knowledge units covering craft and automated, retail, service and support competences. These qualifications also offer learners the opportunity to develop some specialist knowledge in meat and poultry science and technology relevant to all occupational roles, should this be required to support the business. Ofqual purpose D1 Confirm competence in an occupational role to the standards required. See individual qualification purpose and structure documents for specific details Rules of Combination (RoC) Award Certificate Diploma Total credits required for qualification Group A Mandatory units Mandatory Mandatory Mandatory Group B Knowledge units Optional Optional Mandatory Guided Learning Hours Range (min-max) QD.R.Suite323MPIS.v th September 2016 Page 16 of 25

17 List of units ref Group A Mandatory units Meat and poultry units A/502/8009 Arrange transport scheduling for the delivery of livestock in food M/502/8010 Understand how to arrange transport scheduling for the delivery of livestock in food T/502/8011 Monitor and control the reception of livestock in food D/502/8018 Understand how to monitor the reception of livestock in food H/502/8019 Monitor the health and welfare of livestock pre-slaughter in food Y/502/8020 Understand how to monitor the health and welfare of livestock pre-slaughter in food D/502/8021 Maintain lairage and ante-mortem facilities in food H/502/8022 Understand how to maintain lairage and ante-mortem facilities in food M/502/8024 Monitor bleeding for Kosher meat T/502/8025 Understand how to monitor bleeding for Kosher meat A/502/8026 Monitor slaughter in meat J/502/8028 Understand how to monitor slaughter in meat L/502/8029 Monitor carcase in meat QD.R.Suite323MPIS.v th September 2016 Page 17 of 25

18 ref F/502/8030 Understand how to monitor carcase in meat J/502/8031 Monitor carcase compliance and holding in meat L/502/8032 Understand how to monitor carcase compliance and holding in meat R/502/8033 Monitor an automated meat/poultry system Y/502/8034 Understand how to monitor an automated meat/poultry system D/502/8035 Classify meat or poultry carcases H/502/8036 Monitor the recovery of by-products and disposal of waste in meat K/502/8037 Understand how to monitor the recovery of by-products and disposal of waste in meat M/502/8038 Monitor the recovery of co-products and disposal of waste in meat T/502/8039 Understand how to monitor the recovery of co-products and disposal of waste in meat K/502/8040 Monitor primal butchery in meat M/502/8041 Understand how to monitor primal butchery in meat T/502/8042 Monitor secondary butchery in meat A/502/8043 Understand how to monitor secondary QD.R.Suite323MPIS.v th September 2016 Page 18 of 25

19 ref butchery in meat J/502/8045 Monitor butchery in sales L/502/8046 Understand how to monitor butchery in sales R/502/8047 Monitor the manufacture of meat products/preparations Y/502/8048 Understand how to monitor the manufacture of meat products/preparations D/502/8049 Monitor treatment in meat R/502/8050 Understand how to monitor treatment in meat Y/502/8051 Monitor the slicing and wrapping of meat/meat products J/502/8059 Understand how to monitor the slicing and wrapping of meat/meat products Retail and service units J/602/4569 Plan and co-ordinate bake-off in food manufacture A/602/4570 Understand how to plan and coordinate bake-off in food manufacture D/601/5280 Maximise sales in a food retail environment R/601/5292 Understand how to maximise sales of food products in a retail environment D/601/5294 Understand how to plan to maximise sales of food products in a retail environment M/602/4579 Set up and maintain food retail QD.R.Suite323MPIS.v th September 2016 Page 19 of 25

20 ref H/602/4580 Monitor effectiveness of food retail K/602/4581 Understand how to co-ordinate food retail M/602/4582 Plan and co-ordinate food services A/602/4584 Understand how to plan and coordinate food services F/602/4585 Set up and maintain food service J/602/4586 Monitor effectiveness of food service L/602/4587 Understand how to set up and maintain food service F/602/4571 Organise the receipt and storage of goods and materials in food J/602/4572 Understand how to organise the receipt and storage of goods and materials in food Y/602/1708 Monitor and maintain storage conditions in food Y/602/4575 Monitor stored goods and materials in food D/601/5179 Monitor and maintain storage systems and procedures in food D/601/5182 Understand how to monitor and maintain storage conditions in food Support units D/602/5811 Maintain plant and equipment in food K/602/5830 Understand how to maintain plant and QD.R.Suite323MPIS.v th September 2016 Page 20 of 25

21 ref equipment in food J/601/5225 Interpret and communicate information and data in food L/601/5226 Understand how to interpret and communicate information and data in food A/602/4701 Control energy efficiency in food R/602/5627 Contribute to continuous improvement of food safety in Y/602/5628 Understand how to contribute to continuous improvement of food safety in D/601/8311 Carry out sampling for quality control in food manufacture H/601/8312 Understand how to carry out sampling for quality control in food manufacture J/601/9680 Report on compliance with food safety requirements in L/601/9681 Understand how to report on compliance with food safety requirements in F/602/5834 Control and monitor safe supply of raw materials and ingredients in food J/602/5835 Understand how to control and monitor safe supply of raw materials and ingredients in food A/502/7412 Evaluate and improve production in food manufacture F/502/7413 Understand how to evaluate and improve production in food manufacture QD.R.Suite323MPIS.v th September 2016 Page 21 of 25

22 ref J/502/7414 Plan production schedules in food manufacture L/502/7415 Understand how to plan production schedules in food manufacture Y/602/5838 Contribute to optimising work areas in food manufacture D/602/5839 Understand how to contribute to optimising work areas in food manufacture A/602/4617 Diagnose problems in food F/602/4618 Understand how to diagnose problems in food J/602/4619 Resolve problems in food A/602/4620 Understand how to resolve problems in food F/602/4697 Monitor and control throughput to achieve targets in food J/602/4698 Understand how to monitor and control throughput to achieve targets in food M/602/5831 Set up and maintain picking and packing orders in food T/602/5832 Monitor effectiveness of picking and packing in food A/602/5833 Understand how to coordinate picking and packing orders in food D/502/8052 Monitor wrapping and labelling of products in food H/502/8053 Understand how to plan and coordinate wrapping and labelling in food QD.R.Suite323MPIS.v th September 2016 Page 22 of 25

23 ref M/502/8055 Monitor effectiveness of despatch and transport in food T/502/8056 Understand how to co-ordinate despatch and transport of orders in food Common units H/602/5826 Monitor food safety at critical control points in Y/602/1692 Monitor product quality in food T/602/5829 Understand how to control product quality in food K/602/5827 Monitor health, safety and environmental systems in food M/602/5828 Understand how to monitor health, safety and environmental management systems in food A/602/6304 Understand how to develop working relationships with colleagues in food L/602/5075 Manage organisational change for achieving excellence in food R/602/5076 Understand how to manage organisational change for achieving excellence in food M/602/6302 Develop working relationships with colleagues in food A/602/6304 Understand how to develop working relationships with colleagues in food 3 2 QD.R.Suite323MPIS.v th September 2016 Page 23 of 25

24 ref Group B Knowledge units M/502/7844 Principles of breed and pre-slaughter selection of meat and poultry species F/602/6224 Principles of rearing and welfare of meat species A/502/8057 Principles of butchery F/502/8058 Principles of curing meat A/502/8060 Principles of a specialist raw meat and poultry sales service F/502/8061 Principles of a specialist cooked meat and poultry sales service M/502/8007 Principles of a specialist cheese sales service M/502/7827 Principles of classification of meat and poultry carcases R/602/6227 Principles of microbiology and parasitology in meat production D/602/6229 Principles of anatomy and physiology of meat species Y/602/6276 Principles of pathology of meat species T/502/8008 Principles of technology in meat D/602/6277 Principles of meat science A/502/7846 Principles of adding value to meat and poultry products H/502/7825 Principles of animal waste and byproduct removal and of edible co-products A/602/4505 Principles of weights and measures in food technology QD.R.Suite323MPIS.v th September 2016 Page 24 of 25

25 ref F/602/4506 Principles of freezing methods in food technology R/602/4512 Principles of gelatine biochemistry in food science M/602/4548 Principles of lipid functionality in food science K/602/4550 Principles of protein functionality in food science T/602/4566 Principles of food labelling in food Y/600/2382 The Principles of HACCP for food manufacturing F/601/2954 Principles of continuous improvement techniques (Kaizen) in food L/601/2701 Principles of sustainability in food QD.R.Suite323MPIS.v th September 2016 Page 25 of 25