| Title | Principles of animal waste and by-product removal and the processing of edible co-products | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand food waste, animal by-products and processing of edible co-products | 1.1 Summarise the different types and categories of food waste, animal by-products and edible co-products | |
| 1.2 Outline processing, staining and disposal methods of disposal of food waste, animal by-products and edible co-products | ||
| 1.3 Explain the uses of food waste, animal by-products and edible co-products | ||
| 1.4 Explain the risks and hazards associated with the processing, storage, removal and disposal of food waste, animal by-products and edible co-products | ||
| 1.5 Describe the methods used to minimise the risk of cross contamination. | ||
| 2. Understand the regulatory framework for specified risk material and by-products | 2.1 State the definition of specified risk material (SRM) | |
| 2.2 Outline the regulatory requirements for the removal of SRM | ||
| 2.3 Explain the importance of SRM in the processing of meat fit for human consumption and methods relating to its safe disposal | ||
| 2.4 State the definition of category 1, 2 and 3 by-products. | ||
| 3. Understand the uses and value of food waste, animal by-products and edible co-products | 3.1 Describe the main red offal, green offal and by-products from meat and poultry | |
| 3.2 Explain why it is important to maximise the recovery of offal and by-products from carcases | ||
| 3.3 Explain how to maximise recovery of offal and by-products | ||
| 3.4 Describe the uses and relative economic value of waste and by-products | ||
| 3.5 Explain the key features of natural sausage skin processing | ||
| 3.6 Describe the uses and relative economic value of co-products from meat and poultry | ||
| 3.7 Summarise how beef and lamb skin is processed for conversion to leather. | ||
| 4. Understand the nutritional and culinary value of offal | 4.1 Explain the key nutritional content of edible offal | |
| 4.2 Describe the common culinary uses of edible offal. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of animal waste and by-product removal and the processing of edible co-products, 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 operatives, 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.220K Principles of meat or poultry offal, by-products recovery and processing. | ||
| 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 animal waste and by-product removal and the processing of edible co-products. 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. | ||
| 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 | Improve on behalf of Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Dec-10 | |
| Unit guided learning hours | 24 | |
| Unit Category | Underpinning Knowledge (UK) | |
| SPS Reference | MP.220K | |
| WBA Reference | H/502/7825 | |