| Title | Principles of classification of meat and poultry carcases | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the features of classification or grading | 1.1 Explain the purpose and role of meat hygiene inspection in licensed primal meat and poultry processing facilities | |
| 1.2 Summarise the factors determining the levels within each classification system | ||
| 1.3 Explain the importance of adhering to the classification systems | ||
| 1.4 Outline why it is important to clearly and securely label the carcase after classification. | ||
| 2. Understand the principles of classification of red meat carcases | 2.1 Clarify how carcase factors affect classification, including; | |
| · Confirmation | ||
| · Fat levels | ||
| · Sex | ||
| · Animal age | ||
| 2.2 Explain how to determine the lean meat percentage of a pig carcase | ||
| 2.3 Explain the importance of backfat thickness for pig carcase classification | ||
| 2.4 Explain why carcase weight is important to classification and the difference between hot and cold carcase weight | ||
| 2.5 Describe the importance of identification using slap marks and ear tags | ||
| 2.6 Clarify why the dressing of meat is important to classification | ||
| 2.7 Describe the different styles of carcase dressing possible | ||
| 3. Understand the principles of poultry classification | 3.1 Clarify why the dressing of poultry is important to classification | |
| 3.2 Describe the different styles of carcase dressing possible for poultry | ||
| 3.3 Explain the relevance of class A and B to poultry meat classification | ||
| 3.4 Explain the minimum standard to be achieved by grade A and B poultry | ||
| 3.5 Explain how conformation and appearance affect poultry meat classification | ||
| 3.6 Summarise the factors contributing to a whole bird being classified as ungraded. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of classification of meat and poultry carcases, 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 unit | |
| MP.208K Principles of classification of meat or poultry carcases. | ||
| 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 classification of meat and poultry carcases. 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 | 21 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | MP.208K | |
| RITS Reference | M/502/7827 | |