1287 Level 2/3 Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide. September 2017 Version 2.

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1 QUALIFICATION HANDBOOK 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide September 07 Version.

2 Qualification at a glance Subject area City & Guilds number 87 Age group approved 6-8, 8+, 9+ Entry requirements Assessment Support materials Registration and certification Proficiency in Meat and Poultry Industry Skills None Portfolio of evidence Unit Pack Centre Handbook Consult the Walled Garden/Online Catalogue for last dates Title and level Level Award for Proficiency in Meat and Poultry Industry Skills Level Certificate for Proficiency in Meat and Poultry Industry Skills Level Diploma for Proficiency in Meat and Poultry Industry Skills Level Certificate for Proficiency in Meat and Poultry Industry Skills Level Diploma for Proficiency in Meat and Poultry Industry Skills City & Guilds number Accreditation number /7765/ /06/ /09/ /0/ /07/5 Version and date Change detail Section. September 07 Added TQT details Qualification at a glance, Structure Version.0 ( Jan 0) Deleted QCF Level Award for Proficiency in Meat and Poultry Industry Skills added Throughout. Structure 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

3 Contents Introduction. Structure 5 Level rules of combination 5 Level rules of combination 7 Centre requirements Approval Assessors and internal verifiers 5 Continuing professional development (CPD) 7 Candidate entry requirements 7 Age restrictions 7 Delivering the qualification 8 Initial assessment and induction 8 Recording documents 9 Assessment 0 Assessment of the qualification 0 Time constraints 0 Workplace testimony 0 Simulation 0 Recognition of prior learning and experience 5 Units Appendix Relationships to other qualifications Appendix Sources of general information 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

4 Introduction This document tells you what you need to do to deliver the qualifications: Area Who are the qualifications for? Description The Level qualifications are designed for learners who are working in the meat and poultry industry. They cover a broad range of skills from handling of livestock, primary meat processing, secondary processing/butchery and butchery sales and service. The Level qualifications are designed for learners who are working in the meat and poultry industry. They cover a broad range of skills from the monitoring of livestock, meat processing/butchery and butchery sales and service. These qualifications offer learners the opportunity to develop skills and knowledge required to prove competence at work. They will also suit learners who are competent in meat processing activities and are looking for ways of developing their existing skills and knowledge, perhaps to support multi-skilling or increase productivity at work. What do the qualifications cover? The flexible choice of units, allows learners to select units that are most relevant to their own employment, learning and progression requirements. The choice of units also reflects the wide variety of jobs which people do in different types of companies in the meat industry. The common units offer learners the opportunity to achieve competences which are generic to the whole food and drink industry, such as food safety, working with others and quality. What opportunities for progression are there? These qualifications allow candidates to progress into employment or to the following City & Guilds qualifications: Level, and Award/Certificate/Diploma for Proficiency in Food Manufacturing Excellence (8) Level Award/Certificate/Diploma for Proficiency in Baking Industry Skills (85) Level / Certificate/Diploma for Proficiency in Fresh Produce Industry Skills (89) Level Certificate/Diploma for Proficiency in Fish Industry Skills (88). 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

5 . Structure Level rules of combination The units within the Level Award, Certificate and Diploma for Proficiency in Meat and Poultry Industry Skills are listed below in Unit Groups A, B and C. The rules of combination are very flexible, allowing candidates to select the units most suited to their role or area of interest. Learners must achieve a minimum of 0 credits to achieve the Level Award for Proficiency in Meat and Poultry Industry Skills (87-0) a minimum of 8 credits must come from Unit Group A a maximum of credits may come from Unit Group B Learners may take all of the required 0 credits from Group A. It is not mandatory for learners to take any credits from Group B and learners must not take any credits from Group C. Learners must achieve a minimum of 7 credits to achieve the Level Certificate for Proficiency in Meat and Poultry Industry Skills (87-): a minimum of credits must come from Unit Group A a maximum of credits may come from Unit Group B a maximum of 6 credits may come from Unit Group C. Learners may take all of the required 7 credits from Group A. It is not mandatory for learners to take any of the credits from Groups B or C to achieve the Certificate. Learners must achieve a total of 7 credits to achieve the Level Diploma for Proficiency in Meat and Poultry Industry Skills (87- ), composed of a: a minimum of credits must come from Unit Group A a maximum of 8 credits may come from Unit Group B a minimum of 7 credits (a maximum of 5 credits) must be achieved from Unit Group C. Learners may take all of the required 7 credits from Groups A and C. It is not mandatory for learners to take any of the credits from Group B to achieve the Diploma. 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 5

6 Unit Group A Unit accreditation number City & Guilds unit number Unit title D/50/ Receive livestock in food R/50/ Understand how to receive livestock in food Y/50/77 00 Receive poultry in food D/50/77 00 Understand how to receive poultry in food H/50/ Contribute to Bio-security in livestock holding in food K/50/ Understand how to contribute to bio-security in livestock holding in food M/50/ Maintain reception and holding areas for livestock in food T/50/ Understand how to maintain reception and holding areas for livestock in food A/50/ Care for livestock pre-slaughter in food F/50/ Understand how to care for livestock pre-slaughter in food J/50/779 0 Care for poultry pre-slaughter in food A/50/770 0 Understand how to care for poultry pre-slaughter in food F/50/77 0 Prepare and monitor feed and water supplies to livestock in food J/50/77 0 Understand how to prepare and monitor feed and water supplies to livestock in food H/50/ Carry out manual stunning of poultry T/50/77 06 Understand how to carry out manual stunning of poultry J/50/ Carry out manual stunning of red meat species R/50/ Understand how to carry out manual stunning of red meat species Y/50/ Operate an electric stunning system for poultry Credit value 6 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

7 R/50/77 00 Understand how to operate an electric stunning system for poultry Y/50/77 0 Operate a gas stunning system for poultry H/50/77 0 Understand how to operate a gas stunning system for poultry K/50/775 0 Operate a stunning system for red meat species M/50/776 0 Understand how to operate a stunning system for red meat species T/50/ Carry out manual bleeding A/50/ Understand how to carry out manual bleeding L/50/ Operate a poultry bleeding system R/50/ Understand how to operate a poultry bleeding system H/50/ Carry out religious slaughter K/50/ Understand how to carry out religious slaughter M/50/776 0 Carry out bleeding for Halal meat F/50/ Understand how to carry out bleeding for Halal meat R/50/777 0 Operate a meat carcase shackling system A/50/778 0 Understand how to operate a meat carcase shackling system R/50/ Carry out skinning of meat carcases Y/50/ Understand how to carry out skinning of meat carcases K/50/ Operate a poultry plucking system M/50/ Understand how to operate a poultry plucking system Y/50/ Operate a de-hairing system D/50/ Understand how to operate a dehairing system J/50/780 0 Carry out rodding and clipping of meat carcases R/50/ Understand how to carry out rodding and clipping of meat carcases Y/50/ Carry out splitting of meat carcases H/50/ Understand how to carry out splitting of meat carcases K/50/ Remove specified risk material in meat processing 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 7

8 J/50/ Understand how to remove specified risk material in meat processing L/50/ Control automated meat/poultry processing R/50/ Understand how to control automated meat/poultry processing D/50/ Carry out manual evisceration of poultry carcases K/50/ Understand how to carry out manual evisceration of carcases for Kosher meat M/50/78 05 Understand how to carry out manual evisceration of poultry carcases H/50/78 05 Carry out manual evisceration of red meat carcases T/50/78 05 Understand how to carry out manual evisceration of red meat carcases A/50/ Operate a carcase electrical stimulation system F/50/ Understand how to operate a carcase electrical stimulation system M/50/ Sort waste by-products and edible co-products in meat processing T/50/ Understand how to sort poultry waste by-products and edible coproducts F/50/ Understand how to sort red meat waste by-products and edible coproducts R/50/ Process waste by-products and edible co-products in meat processing Y/50/ Understand how to process poultry waste by-products and edible coproducts D/50/ Understand how to process red meat waste by-products and edible co-products Y/50/ Carry out primal cutting in meat processing K/50/78 06 Understand how to carry out primal cutting in poultry processing T/50/ Understand how to carry out primal cutting in red meat processing F/50/ Carry out boning in meat processing 8 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

9 J/50/ Understand how to carry out boning in poultry processing L/50/ Understand how to carry out boning in red meat processing L/50/ Carry out seaming or filleting in meat processing F/50/ Understand how to carry out seaming or filleting in meat processing R/50/ Carry out trimming in meat processing Y/50/ Understand how to carry out trimming in meat processing D/50/ Carry out primal butchery of red meat in sales H/50/ Understand how to carry out primal butchery of red meat in sales M/50/ Carry out secondary butchery of red meat in sales T/50/ Understand how to carry out secondary butchery of red meat in sales K/50/ Carry out poultry butchery in sales M/50/ Understand how to carry out poultry butchery in sales T/50/ Carry out wild game butchery in sales A/50/ Understand how to carry out wild game butchery in sales L/50/ Produce portion controlled raw meat products R/50/ Understand how to produce portion controlled raw meat products Y/50/ Carry out flavour enhancement in meat processing D/50/ Understand how to carry out flavour enhancement in meat processing R/50/ Operate a meat injection system Y/50/ Understand how to operate a meat injection system D/50/ Cure meat products H/50/ Understand how to cure meat products K/50/ Carry out massaging in meat processing 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 9

10 M/50/ Understand how to carry out massaging in meat processing T/50/ Produce sausages A/50/ Understand how to produce sausages R/60/ Fill or extrude meat and meat based mixtures D/60/ Understand how to fill or extrude meat and meat based mixtures F/50/ Produce batch meat preparations and products J/50/ Understand how to produce batch meat preparations and products A/50/ Oven cook batched meat and meat products F/50/ Understand how to oven cook batched meat and meat products J/50/ Fry poultry products L/50/ Produce added value meat products in sales R/50/ Understand how to produce added value meat products in sales L/60/706 0 Prepare sauces and marinades by hand in food manufacture R/60/707 0 Understand how to prepare sauces and marinades in food manufacture K/60/570 0 Prepare ingredients and store fillings and toppings in food manufacture H/60/66 0 Understand how to prepare and store savoury fillings and toppings in food manufacture L/60/ Sell food products in a retail environment R/60/ Understand how to sell food products in a retail environment F/50/ Display meat and meat products in sales J/50/ Understand how to display meat and meat products in sales D/60/ Serve on a specialist food retail counter H/60/577 0 Understand how to serve on a specialist food retail counter A/60/57 Bake-off food products for sale J/60/575 Understand how to bake-off food products for sale 0 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

11 D/60/65 Assemble and process products for food service M/60/68 Understand how to assemble and process products for food service D/60/58 5 Prepare to operate a counter/take away service in food J/60/589 6 Understand how to prepare to operate a counter/take away service in food F/60/59 7 Operate a counter/take-away service in food D/60/596 8 Understand how to operate a counter/take-away service in food M/60/599 9 Prepare to operate a table/tray service in food H/60/60 0 Understand how to prepare to operate a table/tray service in food M/60/60 Operate a table/tray service in food T/60/605 Understand how to operate a table/tray service in food A/60/897 Produce product packs in food F/60/898 Understand how to produce product packs in food R/60/580 5 Produce individual packs by hand in food A/50/7 6 Understand how to produce individual packs by hand in food J/50/780 7 Label food products by hand in food L/50/78 8 Understand how to label food products by hand in food R/50/78 9 Prepare food product orders for customers in Y/50/78 0 Understand how to prepare food product orders for customers in food M/60/75 Prepare orders for despatch in food M/60/696 Understand how to prepare orders for despatch in food F/60/80 Monitor food hygiene standards using rapid test methods in 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

12 J/60/80 Understand how to monitor food hygiene standards using rapid test methods in T/60/70 5 Control weighing in food manufacture Y/60/6 6 Control temperature reduction in food manufacture D/60/6 7 Control wrapping in food manufacture R/60/6 8 Control slicing in food manufacture Y/60/6 9 Understand how to control processes in food manufacture J/60/705 0 Control defrosting in food manufacture D/60/66 Understand how to control defrosting in food manufacture T/60/65 Slice and bag individual food products R/60/658 Understand how to slice and bag individual food products M/60/666 Control washing and drying machinery in food T/60/670 5 Understand how to control washing and drying machinery in food Y/60/9 6 Contribute to problem diagnosis in food manufacture D/60/95 7 Understand how to contribute to problem diagnosis in food manufacture H/60/96 8 Contribute to problem resolution in food manufacture K/60/97 9 Understand how to contribute to problem resolution in food manufacture H/60/ Carry out product changeovers in food manufacture Y/60/80 5 Understand how to carry out product changeovers in food manufacture D/50/79 5 Palletise and wrap products in food R/50/750 5 Understand how to palletise and wrap products in food R/60/67 5 Pack orders for despatch in food Y/60/68 55 Understand how to pack orders for despatch in food A/60/6 56 Store goods and materials in food 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

13 F/60/6 57 Understand how to store and organise goods and materials in food T/60/80 58 Lift and handle materials safely in food A/60/80 59 Understand how to lift and handle materials safely in food J/60/65 60 Supply materials for production in food L/60/66 6 Understand how to supply materials for production in food J/60/899 6 Control hygiene cleaning in food K/60/58 6 Carry out disinfection in food T/60/586 6 Understand how to carry out disinfection in food M/60/ Understand how to control hygiene cleaning in food T/60/06 66 Sharpen cutting tools for use in food F/60/06 67 Understand how to sharpen cutting tools for use in food T/60/9 68 Contribute to the maintenance of plant and equipment in food A/60/9 69 Understand how to contribute to the maintenance of plant and equipment in food Y/60/97 70 Organise and improve work activities for achieving excellence in food D/60/98 7 Understand how to organise and improve work activities for achieving excellence in food K/60/9 7 Contribute to the application of improvement techniques for achieving excellence in food M/60/9 7 Understand how to contribute to the application of improvement techniques for achieving excellence in food A/60/99 7 Contribute to environmental safety in food M/60/90 75 Understand how to contribute to environmental safety in food 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

14 L/60/95 76 Contribute to sustainable practice in food R/60/96 77 Understand how to contribute to sustainable practice in food D/60/8 06 Carry out sampling for quality control in food H/60/8 07 Understand how to carry out sampling for quality control in food Unit Group B Unit accreditation number City & Guilds unit number Unit title H/60/ Work effectively with others in food K/60/ Understand how to work effectively with others in food T/60/ Maintain product quality in food H/60/90 8 Understand how to maintain product quality in food K/60/90 8 Maintain workplace food safety standards in M/60/90 8 Understand how to maintain workplace food safety standards in M/60/97 8 Maintain workplace health and safety in food T/60/98 85 Understand how to maintain workplace health and safety in food H/60/99 86 Contribute to continuous improvement for achieving excellence in food Y/60/90 87 Understand how to contribute to continuous improvement for achieving excellence in food K/60/8 88 Clean in place (CIP) plant and equipment in food M/60/8 89 Understand how to prepare for and conduct cleaning in place (CIP) of plant and equipment in food Credit value 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

15 T/60/85 90 Understand how to avoid contamination and complete cleaning in place (CIP) of plant and equipment in food A/60/86 9 Carry out task hand-over procedures in food manufacture F/60/87 9 Understand how to carry out task hand-over procedures in food manufacture Unit Group C Unit accreditation number City & Guilds unit number Unit title H/50/78 9 Principles of slaughtering for Halal meat D/50/78 9 Principles of slaughtering for Kosher meat H/50/ Principles of butchery Y/50/ Principles of curing meat L/50/ Principles of a specialist raw meat and poultry sales service J/50/78 98 Principles of a specialist cooked meat and poultry sales service A/50/78 99 Principles of a specialist cheese service A/50/ Principles of chilling and freezing meat and poultry T/50/788 0 Principles of frying poultry products K/50/786 0 Principles of technology in meat processing D/50/78 0 Principles of modified atmosphere and vacuum packaging in food technology H/50/76 0 Principles of food processing M/50/ Principles of instrumentation and control systems in food M/50/78 08 Principles of breed and preslaughter selection of meat and poultry species M/50/ Principles of classification of meat and poultry carcases A/50/786 0 Principles of adding value to meat and poultry products Credit value 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 5

16 H/50/785 Principles of animal waste and byproduct removal and the processing of edible co-products A/60/505 Principles of weights and measures in food technology F/60/506 Principles of freezing methods in food technology T/60/566 Principles of food labelling in food Y/600/8 5 The principles of HACCP for food manufacturing F/60/95 6 Principles of continuous improvement techniques (Kaizen) in food L/60/70 7 Principles of sustainability in food 6 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

17 Level rules of combination The units within the Level Certificate and Diploma for Proficiency in Meat and Poultry Industry Skills are listed below in Groups A, B and C. The rules of combination are very flexible, allowing candidates to select the units most suited to their role or area of interest. To achieve the Level Certificate for Proficiency in Meat and Poultry Industry Skills (87-), learners must achieve a minimum of 7 credits: a minimum of credits must come from Unit Group A a maximum of credits may come from Unit Group B a maximum of 6 credits may come from Unit Group C. Learners may take all of the required 7 credits from Group A. It is not mandatory for learners to take any of the credits from Group B or C to achieve the Certificate. To achieve the Level Diploma for Proficiency in Meat and Poultry Industry Skills (87-), learners must achieve a minimum of 7 credits: a minimum of credits must come from Unit Group A a maximum of 8 credits may come from Unit Group B a minimum of 7 credits must be achieved from Unit Group C. Learners may take all of the required 7 credits from Groups A and C, as outlined above. It is not mandatory for learners to take any of the 7 credits from Unit Group B. Unit Group A Unit accreditation number City & Guilds unit number Unit title D/60/8 06 Carry out sampling for quality control in food H/60/8 07 Understand how to carry out sampling for quality control in food A/50/ Arrange transport scheduling for the delivery of livestock in food M/50/800 9 Understand transport scheduling for the delivery of livestock in food T/50/80 0 Monitor and control the reception of livestock in food D/50/808 Understand how to monitor and control reception of livestock in food Credit value 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 7

18 H/50/809 Monitor the health and welfare of livestock pre-slaughter in food Y/50/800 Understand how to monitor the health and welfare of livestock pre-slaughter in food D/50/80 Maintain lairage and ante-mortem facilities in food H/50/80 5 Understand how to maintain lairage and ante-mortem facilities in food M/50/80 6 Monitor bleeding for Kosher meat T/50/805 7 Understand how to monitor bleeding for Kosher meat A/50/806 8 Monitor slaughter in meat processing J/50/808 9 Understand how to monitor slaughter in meat processing L/50/809 0 Monitor carcase in meat processing F/50/800 Understand how to monitor carcase in meat processing J/50/80 Monitor carcase compliance and holding in meat processing L/50/80 Understand how to monitor carcase compliance and holding in meat processing R/50/80 Monitor an automated meat/poultry processing system Y/50/80 5 Understand how to monitor an automated meat/poultry processing system D/50/805 6 Classify meat/poultry carcases H/50/806 7 Monitor the recovery of by-products and disposal of waste in meat processing K/50/807 8 Understand how to monitor the recovery of by-products and disposal of waste in meat processing M/50/808 9 Monitor the recovery of co-products and disposal of waste in meat processing T/50/809 0 Understand how to monitor the recovery of co-products and disposal of waste in meat processing K/50/800 Monitor primal butchery in meat processing M/50/80 Understand how to monitor primal butchery in meat processing 8 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

19 T/50/80 Monitor secondary butchery in meat processing A/50/80 Understand how to monitor secondary butchery in meat processing J/50/805 5 Monitor butchery in sales L/50/806 6 Understand how to monitor butchery in sales R/50/807 7 Monitor the manufacture of meat products/preparations Y/50/808 8 Understand how to monitor the manufacture of meat products/preparations D/50/809 9 Monitor treatment in meat processing R/50/ Understand how to monitor treatment in meat processing Y/50/805 5 Monitor the slicing and wrapping of meat/meat products J/50/ Understand how to monitor the slicing and wrapping of meat/meat products J/60/569 5 Plan and co-ordinate bake-off in food manufacture A/60/570 5 Understand how to plan and coordinate bake-off in food manufacture D/60/ Maximise sales in a food retail environment R/60/59 56 Understand how to maximise sales of food products in a retail environment D/60/59 57 Understand how to plan to maximise sales of food products in a retail environment M/60/ Set up and maintain food retail H/60/ Monitor effectiveness of food retail K/60/58 60 Understand how to co-ordinate food retail M/60/58 6 Plan and co-ordinate food services A/60/58 6 Understand how to plan and coordinate food services F/60/585 6 Set up and maintain food service J/60/586 6 Monitor effectiveness of food service L/60/ Understand how to set up and maintain food service 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 9

20 F/60/57 66 Organise the receipt and storage of goods and materials in food J/60/57 67 Understand how to organise the receipt and storage of goods and materials in food Y/60/ Monitor and maintain storage conditions in food Y/60/ Monitor stored goods and materials in food D/60/ Monitor and maintain storage systems and procedures in food D/60/58 7 Understand how to monitor and maintain storage systmes in food D/60/58 7 Maintain plant and equipment in food K/60/580 7 Understand how to maintain plant and equipment in food J/60/55 7 Interpret and communicate information and data in food L/60/56 75 Understand how to interpret and communicate information and data in food A/60/70 76 Control energy efficiency in food R/60/ Contribute to continuous improvement of food safety in Y/60/ Understand how to contribute to continuous improvement of food safety in F/60/58 80 Control and monitor safe supply of raw materials and ingredients in food J/60/585 8 Understand how to control and monitor safe supply of raw materials and ingredients in food A/50/7 8 Evaluate and improve production in food manufacture F/50/7 8 Understand how to evaluate and improve production in food manufacture J/50/7 8 Plan production schedules in food manufacture L/50/75 85 Understand how to plan production schedules in food manufacture Y/60/ Contribute to optimising work areas in food manufacture 0 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

21 D/60/ Understand how to contribute to optimising work areas in food manufacture A/60/67 88 Diagnose problems in food F/60/68 89 Understand how to diagnose problems in food J/60/69 90 Resolve problems in food A/60/60 9 Understand how to resolve problems in food F/60/697 9 Monitor and control throughput to achieve targets in food J/60/698 9 Understand how to monitor and control throughput to achieve targets in food M/60/58 9 Set up and maintain picking and packing orders in food T/60/58 95 Monitor effectiveness of picking and packing in food A/60/58 96 Understand how to coordinate picking and packing orders in food D/50/ Monitor wrapping and labelling of products in food H/50/ Understand how to plan and coordinate wrapping and labelling in food M/50/ Monitor effectiveness of despatch and transport in food T/50/ Understand how to co-ordinate despatch and transport of orders in food J/60/ Report on compliance with food safety requirements in L/60/968 0 Understand how to report on compliance with food safety requirements in Unit Group B Unit accreditation number City & Guilds unit number Unit title H/60/586 0 Monitor food safety at critical control points in Y/60/69 0 Monitor product quality in food T/60/589 0 Understand how to control product quality in food Credit value 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

22 K/60/587 0 Monitor health, safety and environmental systems in food M/60/ Understand how to monitor health, safety and environmental management systems in food L/60/ Manage organisational change for achieving excellence in food R/60/ Understand how to manage organisational change for achieving excellence in food M/60/60 08 Develop working relationships with colleagues in food A/60/60 09 Understand how to develop working relationships with colleagues in food Unit Group C Unit accreditation number City & Guilds unit number Unit title M/50/78 08 Principles of breed and preslaughter selection of meat and poultry species M/50/ Principles of classification of meat and poultry carcases A/50/786 0 Principles of adding value to meat and poultry products H/50/785 Principles of animal waste and byproduct removal and the processing of edible co-products A/60/505 Principles of weights and measures in food technology F/60/506 Principles of freezing methods in food technology T/60/566 Principles of food labelling in food Y/600/8 5 The principles of HACCP for food manufacturing F/60/95 6 Principles of continuous improvement techniques (Kaizen) in food L/60/70 7 Principles of sustainability in food A/50/ Principles of butchery F/50/8058 Principles of curing meat Credit value 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

23 A/50/8060 Principles of a specialist raw meat and poultry sales service F/50/806 Principles of a specialist cooked meat and poultry sales service M/50/8007 Principles of a specialist cheese sales service T/50/ Principles of technology in meat processing R/60/5 6 Principles of gelatine biochemistry in food science M/60/58 7 Principles of lipid functionality in food science K/60/550 8 Principles of protein functionality in food science F/60/6 Principles of rearing and welfare of meat species R/60/67 Principles of microbiology and parasitology in meat production D/60/69 Principles of anatomy and physiology of meat species Y/60/676 Principles of pathology of meat species D/60/677 5 Principles of meat science Total Qualification Time Total Qualification Time (TQT) is the total amount of time, in hours, expected to be spent by a Learner to achieve a qualification. It includes both guided learning hours (which are listed separately) and hours spent in preparation, study and assessment. Title and level GLH TQT Level Certificate for Proficiency in Meat and Poultry Industry Skills Level Diploma for Proficiency in Meat and Poultry Industry Skills Level Certificate for Proficiency in Meat and Poultry Industry Skills Level Diploma for Proficiency in Meat and Poultry Industry Skills Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

24 Centre requirements Approval This section outlines the approval processes for centres to offer this qualification and any resources that centres will need in place to offer the qualifications including qualification-specific requirements for centre staff. Only approved organisations can offer City & Guilds qualifications. Organisations approved by City & Guilds are referred to as centres. Centres must meet a set of quality criteria including: provision of adequate resources, both physical and human clear management information systems effective assessment and quality assurance procedures including candidate support and reliable recording systems. An organisation that has not previously offered City & Guilds qualifications must apply for approval to become a centre. This is known as the centre approval process (CAP). Centres also need approval to offer a specific qualification. This is known as the qualification approval process (QAP). In order to offer these qualifications, organisations which are not already City & Guilds centres must apply for centre and qualification approval at the same time. Existing City & Guilds centres will only need to apply for qualification approval for these particular qualifications. City and Guilds branch offices will support new centres through the approval process. They will appoint an External Verifier and provide details of fees applicable for approvals. The local office will be the point of contact for all enquiries for these qualifications and will be responsible for monitoring the delivery and assessments through reports submitted by External Verifiers. Assessments must not be undertaken until qualification approval has been obtained and candidates have been registered. City & Guilds reserves the right to withdraw qualification or centre approval for reasons of debt, malpractice or non-compliance with City & Guilds policies, regulations, requirements, procedures and guidelines, or for any reason that may be detrimental to the maintenance of authentic, reliable and valid qualifications or that may prejudice the name of City & Guilds. 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

25 Assessors and internal verifiers The following guidance is taken from the Improve Assessment Strategy for Proficiency Qualififcations. Occupational competence of assessors The role of an assessor is a demanding and complex one, requiring a high degree of both interpersonal and organisational skills. Assessors are required to make accurate and objective decisions as to whether the learner s performance meets the assessment requirements laid out in units. For assessments to be considered valid, the assessor must meet the following requirements. Any assessments carried out by personnel who do not meet these requirements will be deemed a contribution to workplace testimony. Assessors are required to: provide current evidence of competence, knowledge and understanding in the areas to be assessed, to the satisfaction of the Awarding Organisation. This will normally be achieved through demonstrating competence in the roles which are to be assessed, which may be recorded in company training records. Alternatively, this can be demonstrated by relevant experience and continuing professional development which may include the achievement of qualifications relevant to the areas being assessed demonstrate competent practice in workplace assessment methods. They do not need to hold the assessor unit qualification A, but must demonstrate understanding of the principles and practices of the assessment process. This may in part be demonstrated for example, by the outcomes of formal training in assessment techniques for company based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Assessors with previous unit achievement of A, D and/or D satisfy requirements, provided evidence of continuous professional development has updated workplace assessment practice. Recognition of assessors in this way is only valid between a centre and an Awarding Organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications demonstrate their continuing professional development to ensure they are up to date with work practices in their sector area of expertise and developments in the Proficiency Qualifications they assess have a full and current understanding of the units of assessment and requirements of the qualifications being assessed operate safely as an assessor in a food environment, therefore it is strongly recommended that a relevant food safety/hygiene qualification is achieved. Assessors in training who are not fully recognised as competent by Awarding Organisations may carry out assessment practice. For the period in training and working towards recognition, the assessor must have assessment activity monitored and signed off (countersigned) by a fully recognised and competent assessor. The in training period should be limited to nine months and have clear development goals set for achieving recognition and competence. 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 5

26 Occupational competence of internal verifiers Approved centres appoint internal verifiers and their role is to ensure consistency and quality of assessment within the centre. The internal verifier will monitor assessment activities and provide feedback to assessors, coordinate standardisation and provide guidance to assessors. For assessments and verification to be considered valid, the internal verifier must meet the following requirements: demonstrate sufficient and current understanding of the qualifications to be internally verified, and know how they are applied in the sector area(s) concerned, to the satisfaction of the Awarding Organisation. Relevant knowledge and understanding of the workplace areas to be sampled during verification is required. Relevant experience of working in or with the sector area(s) is preferable demonstrate competent practice in internal verification and assessment. Internal Verifiers do not need to hold the unit qualification V but must be able to understand the principles and practices of internal verification. This may in part be demonstrated for example, by the outcomes of formal training in assessment and verification techniques for company based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. verifiers with previous unit achievement of V or D satisfy requirements, provided evidence of continuous professional development has updated verification practice. Recognition of internal verifiers in this way is only valid between a centre and an Awarding Organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications demonstrate their continuing professional development to ensure they are up to date with work practices in their sector and developments in the qualifications they verify. know where and when to access specialist sector advice, where additional specialist or technical knowledge relating to assessment and verification decisions is concerned operate safely as an internal verifier in a food environment, therefore it is strongly recommended that a relevant food safety/hygiene qualification is achieved. Internal verifiers in training who are not fully recognised as competent by Awarding Organisations may carry out verification practice. For the period in training and working towards recognition, the assessor must have verification activity monitored and signed off (countersigned) by a fully recognised and competent internal verifier. The in training period should be limited to nine months and have clear development goals set for achieving recognition and competence Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

27 Continuing professional development (CPD) Centres are expected to support their staff in ensuring that their knowledge remains current of the occupational area and of best practice in delivery, mentoring, training, assessment and verification, and that it takes account of any national or legislative developments. Candidate entry requirements Candidates should not be entered for a qualification of the same type, content and level as that of a qualification they already hold. City & Guilds does not set entry requirements for these qualifications. However, centres must ensure that candidates have the potential and opportunity to gain the qualifications successfully. Age restrictions These qualifications are not approved for use by candidates under the age of 6, and City & Guilds cannot accept any registrations for candidates in this age group. 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 7

28 Delivering the qualification Initial assessment and induction Centres will need to make an initial assessment of each candidate prior to the start of their programme to ensure they are entered for an appropriate type and level of qualification. The initial assessment should identify: any specific training needs the candidate has, and the support and guidance they may require when working towards their qualification[s]. This is sometimes referred to as diagnostic testing any units the candidate has already completed, or credit they have accumulated which is relevant to the qualification[s] they are about to begin. City & Guilds recommends that centres provide an induction programme to ensure the candidate fully understands the requirements of the qualification[s] they will work towards, their responsibilities as a candidate, and the responsibilities of the centre. It may be helpful to record the information on a learning contract. Recommended delivery strategies Centre staff should familiarise themselves with the structure, content and assessment requirements of the qualification[s] before designing a course programme. Centres may design course programmes of study in any way which: best meets the needs and capabilities of their candidates satisfies the requirements of the qualification[s]. When designing and delivering the course programme, centres might wish to incorporate other teaching and learning that is not assessed as part of the qualification. This might include the following: literacy, language and/or numeracy personal learning and thinking personal and social development employability. Where applicable, this could involve enabling the candidate to access relevant qualifications covering these skills Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

29 Recording documents Candidates and centres may decide to use a paper-based or electronic method of recording evidence. City & Guilds endorses several eportfolio systems, including our own Learning Assistant, an easy-to-use and secure online tool to support and evidence learners progress towards achieving qualifications. Further details are available at City & Guilds has developed a set of Recording forms including examples of completed forms, for new and existing centres to use as appropriate. N/SVQ Recording forms are available on the City & Guilds website. Although it is expected that new centres will use these forms, centres may devise or customise alternative forms, which must be approved for use by the external verifier, before they are used by candidates and assessors at the centre. Amendable (MS Word) versions of the forms are available on the City & Guilds website. 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 9

30 Assessment Assessment of the qualification Candidates must: have a completed portfolio of evidence for each unit chosen. Time constraints All portfolio of evidence must be completed and assessed within the candidate s period of registration. Centres should advise candidates of any internal timescales for the completion and marking of individual assignments. Workplace testimony Workplace personnel may contribute to the assessment process by providing workplace testimony. Those providing the testimony must be familiar with the activity being carried out and able to make a judgement that the task has been completed to organisational procedures and to the required standard. The person providing the testimony is not in a position to decide if the learner is competent overall, they are only able to judge the specific instance they observe. The overall decision regarding competence of the learner will be made by the assessor and may be subject to verification. Simulation The use of simulation to replace normal working practice is not acceptable. The only exception to this rule is for units of assessment which address rare conditions or emergency situations which might endanger learner safety. These exceptions are clearly defined in the assessment guidance in the relevant unit of assessment. In such cases this will require the agreement of the external verifier. When simulations are used they must be designed to mirror the same activity as it would be carried out in the workplace and include: the number and sequence of actions needed to complete the activity the number and complexity of factors needed to complete the activity the urgency with which the activity must be completed and achievement of an outcome(s) in the same time constraints that might apply in the workplace simulation cannot be used to provide the sole evidence for any one complete unit of assessment Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

31 Recognition of prior learning and experience Evidence from past achievement may be included as evidence within assessment methods for Proficiency Qualifications. Evidence of knowledge and understanding can be presented as supplementary evidence, provided it is a measurable assessed outcome of learning which links to outcomes detailed in the units of assessment and confirms current competence. Assessors should make best use of all the assessment methods available to them in ensuring the most reliable and effective use is made of claims of prior learning and experience which relate to the individual learner s circumstances. All learners, presenting evidence from past achievements, must also be able to demonstrate current competence. 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

32 5 Units Structure of units The units in these qualifications are written in a standard format and comprise the following: City & Guilds reference number unit accreditation number title level credit value unit aim relationship to NOS, other qualifications and frameworks endorsement by a sector or other appropriate body learning outcomes which are comprised of a number of assessment criteria. The units can be found on the City and Guilds Website. 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

33 Appendix Relationships to other qualifications Links to other qualifications These qualifications have connections to the: Levels, and Proficiency in Food Manufacturing Excellence (8) Level Proficiency in Food Industry Skills (8) Level Proficiency in Baking Industry Skills (85) Levels and Proficiency in Fresh Produce Industry Skills (89) Levels Proficiency in Fish Industry Skills (88). Literacy, language, numeracy and ICT skills development These qualifications can develop skills that can be used in the following qualifications: Functional Skills (England) see Essential Skills (Northern Ireland) see Essential Skills Wales see 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

34 Appendix Sources of general information The following documents contain essential information for centres delivering City & Guilds qualifications. They should be referred to in conjunction with this handbook. To download the documents and to find other useful documents, go to the Centres and Training Providers homepage on Centre Manual - Supporting Customer Excellence contains detailed information about the processes which must be followed and requirements which must be met for a centre to achieve approved centre status, or to offer a particular qualification, as well as updates and good practice exemplars for City & Guilds assessment and policy issues. Specifically, the document includes sections on: The centre and qualification approval process Assessment, internal quality assurance and examination roles at the centre Registration and certification of candidates Non-compliance Complaints and appeals Equal opportunities Data protection Management systems Maintaining records Assessment Internal quality assurance External quality assurance. Our Quality Assurance Requirements encompasses all of the relevant requirements of key regulatory documents such as: Regulatory Arrangements for the Qualifications and Credit Framework (008) SQA Awarding Body Criteria (007) NVQ Code of Practice (006) and sets out the criteria that centres should adhere to pre and post centre and qualification approval. 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide

35 Access to Assessment & Qualifications provides full details of the arrangements that may be made to facilitate access to assessments and qualifications for candidates who are eligible for adjustments in assessment. The centre homepage section of the City & Guilds website also contains useful information such on such things as: Walled Garden: how to register and certificate candidates on line Events: dates and information on the latest Centre events Online assessment: how to register for GOLA/e-volve assessments. 87 Level / Award/ Certificate/ Diploma for Proficiency in Meat and Poultry Industry Skills Centre Guide 5

36 City & Guilds Believe you can