| Title | Principles of a specialist raw 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 sales service | 1.1 Explain what constitutes a specialist sales service for the customer | |
| 1.2 Describe the scope and limits of a specialist 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 the specialist sales service | ||
| 1.6 Outline the importance of Trading Standards and Environmental Health requirements and advice when providing a specialist sales service. | ||
| 2. Understand the origins, features and shelf life of meat and poultry products | 2.1 Explain how to identify and declare the country of origin, and processing location of raw products available to the customer | |
| 2.2 Explain how to identify specific cuts, portions, joints and further processed raw products available to the customer | ||
| 2.3 Describe the key features of specific cuts, portions, joints and further processed raw products including; | ||
| · Beef, lamb and pork | ||
| · Rabbit/hare | ||
| · Venison | ||
| · Chicken and turkey | ||
| · Duck and goose | ||
| · Avian game | ||
| · Added value raw meat and poultry products | ||
| 2.4 Summarise the methods used to store, preserve and maximise the shelf life of raw products in a sales service | ||
| 2.5 Explain how to determine and declare the shelf life of specific cuts, portions, joints and further processed raw products. | ||
| 3. Understand how to provide specialist information and data on 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 good practice in the storage and handling of raw products including; | ||
| · Ambient storage | ||
| · Refrigeration | ||
| · Freezing | ||
| · Defrosting | ||
| 3.3 Explain how to advise customers on good practice in the cooking and serving of products | ||
| 3.4 Explain how to advise customers on which flavours and accompaniments complement meat and poultry products | ||
| 3.5 Explain how to advise customers on enhancing the appearance and presentation of meat and poultry products. | ||
| 4. Understand the procedures and systems for operating a specialist sales service | 4.1 Explain the food business operators obligations to provide a safe service | |
| 4.2 Describe how potential food safety hazards and risks associated with raw 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 raw meat 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.176K Principles of a specialist raw meat sales 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 raw meat 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.176.2K | |
| RITS Reference | A/502/8060 | |