View Unit : Monitor treatment operations in meat processing

Unit

Unit Reference Number

D/502/8049

Qualification Framework

QCF

Title

Monitor treatment operations in meat processing

Unit Level

Level 3

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the skills of learners in the workplace, monitoring treatment operations e.g. curing, injecting, marinating, massaging, smoking and tumbling in a meat or poultry processing business. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Organise and prepare for meat or poultry treatment operations	1.1	Select and use personal protective clothing and equipment for treatment operations
		1.2	Contribute to planning treatment operations to meet business requirements
		1.3	Confirm treatment operational requirements and output targets, and plan activities
		1.4	Arrange the treatment operations area to ensure that resources are available to meet the food business operator’s (FBO’s) requirements
		1.5	Allocate staff to specific tasks and duties taking account of their competence and experience.
		1.6	Identify and report any non-compliance or shortfall in resource or staff requirements.
2	Control meat or poultry treatment operations	2.1	Oversee treatment operations and provide support to ensure that output and yield is maintained
		2.2	Identify problems affecting the quality or quantity of output from treatment operations including Technical issues Resource issues Compliance issues
		2.3	Deal with problems affecting the quality or quantity of output from treatment operations according to FBO’s procedures
		2.4	Report problems affecting the quality or quantity of output from treatment operations
		2.5	Deal with products that deviate from quality specifications according to FBO’s procedures
		2.6	Ensure that products are stored or transferred to the next stage of handling.
3	Complete and report on monitoring of meat or poultry treatment operations	3.1	Complete and make available treatment operations monitoring information/documentation
		3.2	Report faults and matters that affect future treatment operations performance, tools and equipment
		3.3	Ensure that maintenance and cleaning records are complete
		3.4	Ensure that handover or shut down procedures are followed
		3.5	Make recommendations for improvement or about the implementation of improvement.

Equivalent Units

There are no equivalences to display.