View Unit : Finish meat products by hand in a retail environment

Unit

Unit Reference Number

T/503/5668

Qualification Framework

QCF

Title

Finish meat products by hand in a retail environment

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

7.1 Retailing and Wholesaling

Unit Grading Structure

Pass

Assessment Guidance

Workplace assessment of occupational competence is required. This must be carried out in line with the guidance available from the Learning Provider’s section of Skillsmart Retail’s website (www.skillsmartretail.com). The guidance consists of: Assessment Principles; a booklet containing assessment guidance for each unit; and a list of some agreed equivalences between previous and current versions of units.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Be able to check the suitability of meat products for finishing in a retail environment	1.1	perform checks to ensure that the meat products to be processed meet the organisation’s quality specifications
		1.2	state reasons for rejecting meat products at the checking stage
		1.3	deal with meat products rejected during the checking process: safely hygienically, including keeping them separate from other meat products
		1.4	keep meat products at the specified temperatures during handling, transfer and storage
		1.5	explain why meat should be held at the specified temperatures
		1.6	keep records of the checking process, in line with organisational procedures
2	Be able to organise own work area and equipment for finishing meat products in a retail environment	2.1	organise own work area to meet organisational requirements for: health and safety food safety finishing meat products as instructed
		2.2	select hand tools that are suited to specific meat finishing tasks
		2.3	state potential dangers associated with particular tools and equipment
		2.4	prepare meat finishing tools and equipment in line with organisational safety and processing requirements
		2.5	deal with faulty meat finishing tools and equipment in line with organisational procedures
		2.6	clean meat finishing tools and equipment after use in line with organisational safety and processing requirements
		2.7	store meat finishing tools and equipment after cleaning in the designated places
3	Be able to achieve meat product yield and finish in a retail environment	3.1	organise own meat finishing work in line with organisational finishing instructions
		3.2	finish meat products: within the time allowed achieving the organisational specification for the finished product achieving the product yield required
		3.3	deal with meat products rejected from the finishing process in line with organisational procedures
		3.4	store finished products in line with organisational procedures

Equivalent Units

There are no equivalences to display.