Edexcel Level 3 Award, Certificate and Diploma for ... Proficiency in Meat and Poultry Industry Skills

Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Meat and Poultry Industry Skills (QCF)

Specification

Edexcel NVQ/competence-based qualifications

First registration April 2011

Issue 2

Pearson Education Ltd is one of the UK’s largest awarding organisations, offering academic and vocational qualifications and testing to schools, colleges, employers and other places of learning, both in the UK and internationally. Qualifications offered include GCSE, AS and A Level, NVQ and our BTEC suite of vocational qualifications, ranging from Entry Level to BTEC Higher National Diplomas. Pearson Education Ltd administers work-based qualifications.

Through initiatives such as onscreen marking and administration, Pearson is leading the way in using technology to modernise educational assessment, and to support teachers and learners.

This specification is Issue 2. Key changes are sidelined. We will inform centres of any changes to this issue. The latest issue can be found on the Edexcel website: www.edexcel.com

References to third party material made in this specification are made in good faith. Edexcel does not endorse, approve or accept responsibility for the content of materials, which may be subject to change, or any opinions expressed therein. (Material may include textbooks, journals, magazines and other publications and websites.)

Authorised by Martin Stretton Prepared by Christine Hepworth

Publications Code N034115

All the material in this publication is copyright © Pearson Education Limited 2013

Contents

Qualification title covered by this specification 1

Key features of the Edexcel Level 3 Award, Certificate and Diploma for Proficiency in Meat and Poultry Industry Skills 3

What is the purpose of these qualifications? 3

Who is this qualification for? 3

What are the benefits of these qualifications to the learner and employer? 3

What are the potential job roles for those working towards these qualifications? 4

What progression opportunities are available to learners who achieve these qualifications? 4

What is the qualification structure for the Edexcel Level 3 Award for Proficiency in Meat and Poultry Industry Skills (QCF)? 5

What is the qualification structure for the Edexcel Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)? 11

What is the qualification structure for the Edexcel Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills (QCF)? 18

How are the qualifications graded and assessed? 26 Assessment strategy 26

Types of evidence (to be read in conjunction with the assessment strategy in Annexe D) 27

Centre recognition and approval 28 Centre recognition 28

Approvals agreement 28

Quality assurance 28

What resources are required? 28

Unit format 29

Units 31 Unit 1: Arrange Transport Scheduling for the Delivery of Livestock in

Food Operations 33

Unit 2: Understand Transport Scheduling for the Delivery of Livestock in Food Operations 37

Unit 3: Monitor and Control the Reception of Livestock in Food Operations 41

Unit 4: Understand how to Monitor and Control Reception of Livestock in Food Operations 43

Unit 5: Monitor the Health and Welfare of Livestock Pre-slaughter in Food Operations 47

Unit 6: Understand how to Monitor the Health and Welfare of Livestock Pre-slaughter in Food Operations 51

Unit 7: Maintain Lairage and Ante-mortem Facilities in Food Operations 55

Unit 8: Understand how to Maintain Lairage and Ante-mortem Facilities in Food Operations 59

Unit 9: Monitor Bleeding for Kosher Meat 63

Unit 10: Understand how to Monitor Bleeding for Kosher Meat 67

Unit 11: Monitor Slaughter Operations in Meat Processing 71

Unit 12: Understand how to Monitor Slaughter Operations in Meat Processing 75

Unit 13: Monitor Carcase Operations in Meat Processing 79

Unit 14: Understand how to Monitor Carcase Operations in Meat Processing 83

Unit 15: Monitor Carcase Compliance and Holding in Meat Processing 87

Unit 16: Understand how to Monitor Carcase Compliance and Holding in Meat Processing 91

Unit 17: Monitor an Automated Meat/Poultry Processing System 95

Unit 18: Understand how to Monitor an Automated Meat/Poultry Processing System 99

Unit 19: Classify Meat/Poultry Carcases 103

Unit 20: Monitor the Recovery of By-products and Disposal of Waste in Meat Processing 107

Unit 21: Understand how to Monitor the Recovery of By-products and Disposal of Waste in Meat Processing 111

Unit 22: Monitor the Recovery of Co-products and Disposal of Waste in Meat Processing 115

Unit 23: Understand how to Monitor the Recovery of Co-products and Disposal of Waste in Meat Processing 119

Unit 24: Monitor Primal Butchery in Meat Processing 123

Unit 25: Understand how to Monitor Primal Butchery in Meat Processing 127

Unit 26: Monitor Secondary Butchery in Meat Processing 131

Unit 27: Understand how to Monitor Secondary Butchery in Meat Processing 135

Unit 28: Monitor Butchery in Sales Operations 139

Unit 29: Understand how to Monitor Butchery in Sales Operations 143

Unit 30: Monitor the Manufacture of Meat Products/Preparations 147

Unit 31: Understand how to Monitor the Manufacture of Meat Products/Preparations 151

Unit 32: Monitor Treatment Operations in Meat Processing 155

Unit 33: Understand how to Monitor Treatment Operations in Meat Processing 159

Unit 34: Monitor the Slicing and Wrapping of Meat/Meat Products 163

Unit 35: Understand how to Monitor the Slicing and Wrapping of Meat/ Meat Products 167

Unit 36: Plan and Coordinate Bake-off Operations in Food Manufacture 171

Unit 37: Understand how to Plan and Coordinate Bake-off Operations in Food Manufacture 175

Unit 38: Maximise Sales in a Food Retail Environment 179

Unit 39: Understand how to Maximise Sales of Food Products in a Retail Environment 183

Unit 40: Understand how to Plan to Maximise Sales of Food Products in a Retail Environment 187

Unit 41: Set up and Maintain Food Retail Operations 191

Unit 42: Monitor Effectiveness of Food Retail Operations 193

Unit 43: Understand how to Coordinate Food Retail Operations 195

Unit 44: Plan and Coordinate Food Services 197

Unit 45: Understand how to Plan and Coordinate Food Services 201

Unit 46: Set up and Maintain Food Service Operations 205

Unit 47: Monitor Effectiveness of Food Service Operations 207

Unit 48: Understand how to Set up and Maintain Food Service Operations 209

Unit 49: Organise the Receipt and Storage of Goods and Materials in Food Operations 211

Unit 50: Understand how to Organise the Receipt and Storage of Goods and Materials in Food Operations 215

Unit 51: Monitor and Maintain Storage Conditions in Food Operations 219

Unit 52: Monitor Stored Goods and Materials in Food Operations 223

Unit 53: Monitor and Maintain Storage Systems and Procedures in Food Operations 225

Unit 54: Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations 227

Unit 55: Maintain Plant and Equipment in Food Operations 231

Unit 56: Understand how to Maintain Plant and Equipment in Food Operations 235

Unit 57: Interpret and Communicate Information and Data in Food Operations 239

Unit 58: Understand how to Interpret and Communicate Information and Data in Food Operations 243

Unit 59: Control Energy Efficiency in Food Operations 247

Unit 60: Contribute to Continuous Improvement of Food Safety in Operations 251

Unit 61: Understand how to Contribute to Continuous Improvement of Food Safety in Operations 253

Unit 62: Carry out Sampling for Quality Control in Food Operations 257

Unit 63: Understand how to Carry out Sampling for Quality Control in Food Operations 259

Unit 64: Report on Compliance with Food Safety Requirements in Operations 263

Unit 65: Understand how to Report on Compliance with Food Safety Requirements in Operations 267

Unit 66: Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations 271

Unit 67: Understand how to Control and Monitor Safe Supply of Raw Materials and Ingredients in Food Operations 273

Unit 68: Evaluate and Improve Production in Food Manufacture 275

Unit 69: Understand how to Evaluate and Improve Production in Food Manufacture 279

Unit 70: Plan Production Schedules in Food Manufacture 283

Unit 71: Understand how to Plan Production Schedules in Food Manufacture 287

Unit 72: Contribute to Optimising Work Areas in Food Manufacture 291

Unit 73: Understand how to Contribute to Optimising Work Areas in Food Manufacture 295

Unit 74: Diagnose Problems in Food Operations 299

Unit 75: Understand how to Diagnose Problems in Food Operations 301

Unit 76: Resolve Problems in Food Operations 305

Unit 77: Understand how to Resolve Problems in Food Operations 309

Unit 78: Monitor and Control Throughput to Achieve Targets in Food Operations 313

Unit 79: Understand how to Monitor and Control Throughput to Achieve Targets in Food