| Title | Principles of anatomy and physiology of meat species | |
| Level | 4 | |
| Credit value | 5 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the anatomical structure of meat species | 1.1 Explain the anatomical structure and identifiable features of the urogenital system of the following; | |
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 1.2 Explain the anatomical structure and identifiable features of the alimentary system of the following; | ||
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 1.3 Explain the anatomical structure and identifiable features of the cardiovascular, lymphatic and respiratory systems of the following; | ||
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 1.4 Explain the anatomical structure | ||
| and identifiable features of the skeleto-muscular | ||
| systems of the following; | ||
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 1.5 Explain the anatomical structure and identifiable features of the cerebro-nervous systems of the following; | ||
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species. | ||
| 2. Understand the physiology of anatomical systems in meat species | 2.1 Explain the physiology of the urogenital system of the following; | |
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 2.2 Explain the physiology of the alimentary system of the following; | ||
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 2.3 Explain the physiology of the cardiovascular, lymphatic and respiratory systems of the following; | ||
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 2.4 Explain the physiology of the | ||
| skeleto-muscular systems of the following; | ||
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 2.5 Explain the physiology of the | ||
| cerebro-nervous systems of the following; | ||
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of anatomy and physiology of meat species, 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 inspectors, 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 | 31/10/2015 | |
| 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 Standards (approved as National Occupational Standards) knowledge units | |
| MP.210K Principles of anatomy and physiology (poultry) and MP.211K Principles of anatomy and physiology (red meat) | ||
| 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 anatomy and physiology of meat species. It can be assessed on or off the job. Assessment will include the following poultry; broilers, hens, turkeys, ducks, geese and ostrich. And one example of a game bird. And the following red meat species; cattle, pigs, sheep, deer, goats and horses. Assessment of the endocrine system must be included in the criteria for the urogenital and alimentary systems. | |
| 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. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | FDQ on behalf of Improve Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | 01/11/2010 | |
| Unit guided learning hours | 37 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | MP.210/211K | |
| RITS Reference | D/602/6229 | |