View Unit : Monitor butchery in sales operations

Unit

Unit Reference Number

J/502/8045

Qualification Framework

QCF

Title

Monitor butchery in sales operations

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 butchery in a meat and poultry sales operation. 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 and poultry butchery	1.1	Select and use personal protective clothing and equipment for monitoring butchery
		1.2	Contribute to planning butchery to meet business requirements
		1.3	Confirm butchery requirements and output targets, and plan butchery activities
		1.4	Arrange the butchery area to ensure that resources are available to meet the food business operator’s (FBO’s) requirements including Primal cutting Boning Seaming or filleting Trimming Slicing/dicing Jointing/stringing
		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 and poultry butchery	2.1	Oversee butchery and provide support to ensure that butchery output and yield is maintained
		2.2	Identify problems affecting the quality or quantity of output from butchery including Technical issues Resource issues Compliance issues
		2.3	Deal with problems affecting the quality or quantity of output from butchery according to FBO’s procedures
		2.4	Report problems affecting the quality or quantity of output from butchery
		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 monitoring of meat and poultry butchery	3.1	Complete and make available butchery monitoring information/documentation
		3.2	Report faults and matters that affect future butchery 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.