This qualification is designed for learners who are working in regulated Plant Inspection Assistant roles for the post-mortem inspection of poultry carcases and offal in processing environments. Plant Inspection Assistants must select and achieve units across the bird species that appertain to their role.
This qualification assesses and confirms the competence of individual learners in the workplace in the protection of animals at time of killing.
This qualification is designed for learners who are either working in or preparing to work in food manufacturing or processing roles. It has been designed to develop skills and recognise achievement in the safe and effective use, knowledge and understanding of professional knife skills in food operations.
This qualification is designed primarily for learners who wish to develop skills and knowledge in poultry meat inspection, in order to comply with licence to practice requirements to qualify as Official Auxiliaries (meat inspectors) and be appointed by the Food Standards Agency to work in Great Britain, and the Department of Agriculture and Rural Development to work in Northern Ireland.
This qualification assesses and confirms the competence of individual learners in the workplace in the protection of animals at time of killing. The units of the qualification must be selected to reflect the areas of work and the species which an individual is responsible for or working with in lairage and slaughter roles.
The qualification is designed for meat inspectors, employees or contract staff working within the meat processing industry.
Workers in this part of the food industry are operating in a highly regulated area. Some of the qualifications in this suite support the legislation that exists to protect animal welfare and meat safety standards.
The qualifications cover four key areas:
• WATOK (Welfare of Animals at the Time of Killing)
• Poultry and Meat Inspection
• Safe use of knives in food operations
• Manual handling
Food businesses have responsibilities for ensuring workers know how to carry out safe manual handling in the workplace and are trained use knives safely.
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