Certificate For Proficiency in Meat and Poultry Industry Skills Level 2

Transcription

1 Certificate For Proficiency in Meat and Poultry Industry Skills Level 2 To achieve the full level 2 Certificate, learners must achieve a minimum of 27 credits, comprising of the following combination of credits from the unit groups: Group A, B, C, D & E minimum of 21 credits, up to a maximum of 36 credits. Group F it is not mandatory to take any units from Group F, but up to 4 credits can be achieved. Group G it is not mandatory to take any units from Group G, but up to 6 credits can be achieved. Any further credit achieved up to 36 credits will be recorded with all the units that have been achieved towards the qualification Livestock Handling and Welfare s (Group A) P644 OS Receive livestock in food P717 OK Understand how to receive livestock in food 3 17 P742 OS Receive poultry in food P645 OK Understand how to receive poultry in food 3 20 P665 OS Contribute to Bio-security in livestock holding in food P688 OK Understand how to contribute to Bio-security in livestock holding in food P706 OS Maintain reception and holding areas for livestock in food P731 OK Understand how to maintain reception and holding areas for livestock in food P633 OS Care for livestock pre-slaughter in food 1 7 P655 OK Understand how to care for livestock pre-slaughter in food 2 13 P677 OS Care for poultry pre-slaughter in food P634 OK Understand how to care for poultry pre-slaughter in food P656 OS Prepare and monitor feed and water supplies of livestock in food P678 OK Understand how to prepare and monitor feed and water supplies to livestock in food Primary Processing s (Group B) P666 OS Carry out manual stunning of poultry P732 OK Understand how to carry out manual stunning of poultry P679 OS Carry out manual stunning of red meat species P718 OK Understand how to carry out manual stunning of red meat species P743 OS Operate an electric stunning system for poultry P719 OK Understand how to operate an electric stunning system for poultry P744 OS Operate a gas stunning system for poultry P667 OK Understand how to operate a gas stunning system for poultry P689 OS Operate a stunning system for red meat species P707 OK Understand how to operate a stunning system for red meat species P733 OS Carry out manual bleeding P635 OK Understand how to carry out manual bleeding P698 OS Operate a poultry bleeding system 2 13 P720 OK Understand how to operate a poultry bleeding system P668 OS Carry out religious slaughter P691 OK Understand how to carry out religious slaughter 1

2 P708 OS Carry out bleeding for Halal meat P657 OK Understand how to carry out bleeding for Halal meat P721 OS Operate a meat carcase shackling system 1 7 P636 OK Understand how to operate a meat carcase shackling system 1 7 P722 OS Carry out skinning of meat carcases 1 6 P745 OK Understand how to carry out skinning of meat carcases 1 10 P690 OS Operate a poultry plucking system P709 OK Understand how to operate a poultry plucking system P746 OS Operate a de-hairing system 1 5 P646 OK Understand how to operate a de-hairing system 1 5 P680 OS Carry out rodding and clipping of meat carcases 1 7 P723 OK Understand how to carry out rodding and clipping of meat carcases 1 6 P747 OS Carry out splitting of meat carcases 1 7 P669 OK Understand how to carry out splitting of red meat carcases 1 7 P692 OS Remove specified risk material in meat P681 OK Understand how to remove specified risk material in meat 1 10 P699 OS Control automated meat/poultry P724 OK Understand how to control automated meat/poultry P647 OS Carry out manual evisceration of poultry carcases P693 OK Understand how to carry out manual evisceration of carcases for Kosher meat P710 OK Understand how to carry out manual eviscerations of poultry carcases P670 OS Carry out manual evisceration of red meat carcases P734 OK Understand how to carry out manual eviscerations of red meat carcases P637 OS Operate a carcase electrical stimulation system 1 7 P658 OK Understand how to operate a carcase electrical stimulation system Secondary Processing and Butchery s (Group C) P712 OS Sort waste by-products and edible co-products in meat P736 OK Understand how to sort poultry waste by-products and edible co-products P659 OK Understand how to sort red meat waste by-products and edible co-products P726 OS Process waste by-products and edible co-products in meat P754 OK Understand how to process poultry waste by-products and edible co-products P649 OK Understand how to process red meat waste by-products and edible co-products P750 OS Carry out primal cutting in meat P695 OK Understand how to carry out primal cutting in poultry P737 OK Understand how to carry out primal cutting in red meat P660 OS Carry out boning in meat 3 14 P684 OK Understand how to carry out boning in poultry 2

3 P702 OK Understand how to carry out boning in red meat P703 OS Carry out seaming or filleting in meat P661 OK Understand how to carry out seaming or filleting in meat P727 OS Carry out trimming in meat P751 OK Understand how to carry out trimming in meat P651 OS Carry out primal butchery of red meat in sales P674 OK Understand how to carry out primal butchery of red meat in sales P714 OS Carry out secondary butchery of red meat in sales P738 OK Understand how to carry out secondary butchery of red meat in sales P696 OS Carry out poultry butchery in sales P715 OK Understand how to carry out poultry butchery in sales P739 OS Carry out wild game butchery in sales P641 OK Understand how to carry out wild game butchery in sales P704 OS Produce portion controlled raw meat products 2 8 P728 OK Understand how to produce portion controlled raw meat products P752 OS Carry out flavor enhancement in meat P652 OK Understand how to carry out flavor enhancement in meat P729 OS Operate a meat injection system P753 OK Understand how to operate a meat injection system P653 OS Cure meat products P675 OK Understand how to cure meat products P697 OS Carry out massaging in meat P716 OK Understand how to carry out massaging in meat P740 OS Produce Sausages P642 OK Understand how to produce sausages P211 OS Fill or extrude meat and meat based mixtures 2 8 P212 OK Understand how to fill or extrude meat and meat based mixtures P663 OS Produce batch meat preparations and products P686 OK Understand how to produce batch meat preparations and products 1 10 P643 OS Oven cook batched meat preparations and products P664 OK Understand how to oven cook batched meat and meat products P687 OS Fry poultry products 2 8 P705 OS Produce added value meat products in sales P730 OK Understand how to produce added value meat products in sales P335 OS Prepare sauces and marinades by hand in food 3 22 P336 OK Understand how to prepare sauces and marinades by hand in food 2 8 P178 OS Prepare ingredients and store fillings and toppings in food 3 25 P164 OK Understand how to prepare ingredients and store savoury fillings and toppings in food 3

4 Butchery Sales and Service s (Group D) P87 OS Sell food products in a retail environment P88 OK Understand how to ell food products in a retail environment 3 20 P662 OS Display meat and meat products in sales 2 8 P685 OK Understand how to display meat and meat products in sales P654 OS Serve on a specialist food retail encounter P676 OK Understand how to serve on a specialist food retail counter P180 OS Bake-off food products for sale P181 OK Understand how to bake-off food products for sale 2 13 P197 OS Assemble and process products for food service 2 13 P198 OK Understand how to assemble and process products for food service P187 OS Prepare to operate a counter/take away service in food 2 4 P188 OK Understand how to prepare to operate a counter/take away service in food P189 OS Operate a counter/take away service in food 2 4 P190 OK Understand how to operate a counter/take away service in food P191 OS Prepare to operate a table/tray service in food 2 4 P192 OK Understand how to operate a table/tray service in food P193 OS Operate a table/tray service in food 2 4 P194 OK Understand how to operate a table/tray service in food P80 OS Produce product packs in food 3 10 P81 OK Understand how to produce products in food 3 25 P182 OS Produce Individual packs by hand in food 3 14 P588 OK Understand how to produce individual packs by hand in food 3 15 P682 OS Label food products by hand in food 1 5 P700 OK Understand how to label food products by hand in 1 5 P727 OS Prepare food product orders for customers in 1 6 P748 OK Understand how to prepare food product orders for customers in 1 6 P344 OS Prepare orders for dispatch in food 3 19 P345 OK Understand how to prepare orders for dispatch in food 2 20 Support Operations s (Group E) P68 OS Monitor food hygiene standards using rapid test methods in 3 19 P69 OK Understand how to Monitor food hygiene standards using rapid test methods in P331 OS Control weighing in food P76 OS Control temperature reduction in food 3 20 P205 OS Control wrapping in food 3 17 P175 OS Control slicing in food 3 17 P77 OK Understand how to control processes in food

5 P334 OS Control defrosting in food P208 OK Understand how to control defrosting in food 3 19 P206 OS Slice and bag individual food products P207 OK Understand how to slice and bag individual food products P209 OS Control washing and drying machinery in food 3 16 P210 OK Understand how to control washing and drying machinery in food P33 OS Contribute to problem diagnosis in food P34 OK Understand how to contribute to problem diagnosis in food P35 OS Contribute to problem resolution in food 3 13 P36 OK Understand how to contribute to problem resolution in food 2 18 P74 OS Carry out product changeovers in food P75 OK Understand how to carry out product changeovers in food P592 OS Palletise and wrap products in food 3 21 P593 OK Understand how to palletise and wrap products in food 2 6 P203 OS Pack orders for dispatch in food 1 6 P204 OK Understand how to pack orders for despatch in food 1 6 P199 OS Store goods and materials in food 3 24 P200 OK Understand how to store and organize goods and materials in food 4 25 P70 OS Lift and handle materials safely in food P71 OK Understand how to lift and handle materials safely in food P201 OS Supply materials for production in food 3 18 P202 OK Understand how to supply materials for production in food 3 17 P85 OS Control hygiene cleaning in food 3 23 P103 OS Carry out disinfection in food 2 8 P104 OK Understand how to carry out disinfection in food P86 OK Understand how to carry out hygiene cleaning in food 3 28 P346 OS Sharpen cutting tools for use in food 2 7 P347 OK Understand how to sharpen cutting tools for use in food P11 OS Contribute to the maintenance of plant and equipment in food 3 30 P12 OK Understand how to contribute to the maintenance of plant and equipment in food 3 20 P78 OS Carry out sampling for quality control in food 2 8 P79 OK Understand how to carry out sampling for quality control in food 3 26 P17 OS Organise and improve work activities for achieving excellence in food 3 13 P18 OK Understand how to organise and improve work activities for achieving excellence in food 3 14 P23 OS Contribute to the application of improvement techniques for achieving excellence in food 3 12 P24 OK Understand how to contribute the application of improvement techniques for achieving excellence in food

6 P9 OS Contribute to environmental safety in food 2 5 P10 OK Understand how to contribute to environmental safety in food P15 OS Contribute to sustainable practice in food 1 3 P16 OK Understand how to contribute to sustainable practice in food Common Operations s (Group F) P1 OS Work effectively with others in food P2 OK Understand how to work effectively with others in food 2 18 P3 OS Maintain product quality in food 2 5 P4 OK Understand how to maintain product quality in food P5 OS Maintain workplace food safety standards in food P6 OK Understand how to maintain workplace food safety standards in food 2 20 P7 OS Maintain workplace health and safety in food 2 4 P8 OK Understand how to maintain workplace health and safety in food 2 18 P19 OS Contribute to continuous improvement for achieving excellence in food 3 14 P20 OK Understand how to contribute to continuous improvement for achieving excellence in food P82 OS Clean in place (CIP) plant and equipment in food 3 19 P83 OK Understand how to prepare for and conduct cleaning in place (CIP) of plant and equipment in food P84 OK Understand how to avoid contamination and complete cleaning in place (CIP) of plant and equipment in food 2 13 P72 OS Carry out task hand-over procedures in food P73 OK Understand how to carry out task hand-over procedures in food 1 7 Meat Industry Knowledge s (Group G) P713 UK Principles of breed and pre-slaughter selection of meat and poultry species 3 27 P673 UK Principles of slaughtering for Halal meat 2 13 P650 UK Principles of slaughtering Kosher meat 2 13 P672 UK Principles of butchery P749 UK Principles of curing meat P701 UK Principles of a specialist raw meat poultry sales service P683 UK Principles of a specialist cooked meat and poultry sales services P639 UK Principles of a specialist cheese service P638 UK Principles of chilling and freezing meat and poultry P735 UK Principles of frying poultry products P711 UK Principles of classification of meat and poultry carcases 3 21 P694 UK Principles of technology in meat P640 UK Principles of adding value to meat and poultry products 3 24 P671 UK Principles of animal waste and by-product removal and of edible co-products

7 P615 UK Principles of weights and measures in food technology 4 30 P619 UK Principles of freezing methods in food technology 4 30 P741 UK Principles of food labeling in food 4 30 P648 UK Principles of modified atmosphere and vacuum packaging in food technology 2 13 P605 UK Principles of food 1 7 P613 UK Principles of instrumentation and control systems in food P630 UK Principles of HACCP based food safety systems 3 20 P41 UK Principles of continuous improvement techniques (Kaizen) in food 3 15 P38 UK Principles of sustainability in food 4 34 UK Underpinning Knowledge OS Occupational Skills OK Occupational Knowledge 7