View Unit : Understand how to monitor the recovery of by-products and disposal of waste in meat processing

Unit

Unit Reference Number

K/502/8037

Qualification Framework

QCF

Title

Understand how to monitor the recovery of by-products and disposal of waste 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 knowledge and understanding of learners in the workplace context, monitoring the recovery of by-products and disposal of waste, in a meat or poultry processing business. It can be assessed on or off the job.

The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

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	Understand how to prepare for monitoring operations	1.1	Describe how to use and interpret FBO’s procedures for monitoring the recovery of by-products and disposal of waste
		1.2	Explain the importance of allocating staff with the competences to perform tasks and duties
		1.3	Explain why there is a need to update and amend schedules and resource information to meet business needs
		1.4	Describe the probable impact of non-availability of staff or resources
		1.5	Outline the communication methods and approaches required to maintain the monitoring of recovery of by-products and disposal of waste.
2	Understand how to organise and control separation and recovery operations	2.1	Explain the purpose of monitoring the separation and recovery of by-products
		2.2	Describe how to identify when team or individual support is required and how to provide effective support
		2.3	Explain the food business operator’s (FBO’s) arrangements for identifying, dealing with and reporting separation and recovery problems
		2.4	Explain the requirement for and use of quality control
		2.5	Explain the requirement for and use of maintenance and cleaning schedules
		2.6	Explain how to assess separation and recovery performance in terms of Operational yield Target setting and achievement Compliance Improvement
		2.7	Describe the importance of reporting separation and recovery performance and improvement issues.
3	Understand how to organise and control disposal of waste and despatch of by-product	3.1	Explain the purpose of monitoring the disposal of waste and despatch of by-products
		3.2	Explain the food business operator’s (FBO’s) arrangements for identifying, dealing with and reporting problems for the disposal of waste and despatch of by-product
		3.3	Explain how to assess disposal and despatch performance in terms of Operational yield Target setting and achievement Compliance Improvement
		3.4	Describe the importance of reporting disposal and despatch performance and improvement issues.

Equivalent Units

There are no equivalences to display.