| Title | Principles of a specialist cooked meat and poultry sales service | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand how to provide a specialist cooked product sales service | 1.1 Explain what constitutes a specialist cooked product sales service for the customer | |
| 1.2 Describe the scope and limits of a specialist cooked product sales service | ||
| 1.3 Explain the methods used to greet, answer questions and provide information for customers | ||
| 1.4 Explain how to deal with difficult customers and how to be clear about the limits of information and knowledge provision | ||
| 1.5 Explain how feedback and other input can improve specialist cooked product sales | ||
| 1.6 Outline the importance of Trading Standards and Environmental Health requirements and advice when providing a specialist cooked product sales service. | ||
| 2. Understand the origins, features and shelf life of cooked meat and poultry products | 2.1 Explain how to identify and declare the country of origin, and processing location of cooked products available to the customer | |
| 2.2 Explain how to identify specific cooked products available to the customer | ||
| 2.3 Outline the main categories of cooked meat and poultry products and the differences between them | ||
| 2.4 Describe how cooked products have been cooked and processed including those derived from; | ||
| · Beef, lamb and pork | ||
| · Rabbit/hare | ||
| · Venison | ||
| · Chicken and turkey | ||
| · Duck and goose | ||
| · Avian game | ||
| · Added value meat and poultry products | ||
| 2.5 Outline the methods used to enhance the flavour of cooked meat | ||
| 2.6 Summarise the methods used to store, preserve and maximise the shelf life of cooked products in a sales service | ||
| 2.7 Explain how to determine and declare the shelf life of specific cooked products. | ||
| 3. Understand how to provide specialist information and data on cooked meat and poultry products | 3.1 Explain how to advise customers on minimising risks caused by cross contamination and poor handling of products | |
| 3.2 Explain how to advise customers on flavourings, colours and other food additives used in the production of cooked products | ||
| 3.3 Explain how to advise customers on good practice in the storage and handling of cooked products including; | ||
| · Ambient storage | ||
| · Refrigeration | ||
| · Freezing | ||
| · Defrosting | ||
| 3.4 Explain how to advise customers on good practice in the preparation and serving of products | ||
| 3.5 Explain how to advise customers on which flavours and accompaniments complement cooked products | ||
| 3.6 Explain how to advise customers on enhancing the appearance and presentation of cooked products. | ||
| 4. Understand the procedures and systems for operating a specialist sales service | 4.1 Explain the food business operator’s obligations to provide a safe service | |
| 4.2 Describe how potential food safety hazards and risks associated with cooked product sales are identified, reported and managed | ||
| 4.3 Summarise the procedures for dealing with product delivery and waste removal. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of a specialist cooked meat and poultry sales service, in the meat and poultry sector or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by meat sales personnel, managers and others who need this underpinning knowledge to carry out workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | |
| Unit expiry date | Dec-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge standard | |
| MP.177K Principles of a specialist cooked meat service. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of a specialist cooked meat and poultry sales service. 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. | ||
| Improve Food & Drink Skills Council | ||
| Support for the unit from a SSC or appropriate other body (if required) | ||
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve on behalf of Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Dec-10 | |
| Unit guided learning hours | 23 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | MP.177.2K | |
| RITS Reference | F/502/8061 | |