Title Principles of chilling and freezing meat and poultry 
Level 2
Credit value 2
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the principles of chilling meat and poultry  1.1   Define the purpose of chilling meat and poultry to between -2 and +4 degrees Celsius and maintaining that temperature range
1.2   Outline the physical effect of chilling on meat and poultry
1.3   Describe how the effect of chilling can be controlled by protecting the product
1.4   Outline the affect of chilling on product quality over time.
2.  Understand the principles of freezing meat and poultry 2.1   Describe the purpose of freezing meat and poultry to -18 degrees Celsius or below
2.2   List the different methods of freezing meat and poultry to the required temperature range
2.3   Outline the physical effect of freezing on meat and poultry 
2.4   Describe how the effect of freezing can be controlled by protecting the product
2.5   Outline the affect which freezing has on product quality over time, including the cause and effect of freezer burn.
Additional information about the unit
  This unit supports workforce and/or vocational development for those who need to understand the principles of chilling and freezing meat and poultry, in a meat processing or sales business, or in a learning environment.
Unit purpose and aim(s) The unit is designed for use primarily by operatives, technicians, managers and others who carry out these 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.178K Principles of chilling and freezing meat and poultry.
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 chilling and freezing meat and poultry. 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 12
   
Unit Category Underpinning Knowledge (UK)
   
Unit Reference MP.178K
   
RITS Reference A/502/7829