Title Principles of pathology of meat species
Level 4
Credit value 5
Learning Outcomes Assessment Criteria
The learner will: The learner can:
1.  Understand the ante-mortem factors affecting health and the indicators of disease  1.1   Explain the factors affecting the health of meat species in ante-mortem conditions
1.2   Summarise the signs and symptoms of disease and abnormalities which are evident in ante-mortem examination, including the following;
·       Poultry
·       Game birds
·       Lagomorphs
·       Red meat species
 
1.3  Explain how the use of medicines and vaccines are controlled and how residues are routinely tested.
 
2. Understand the post-mortem findings affecting fitness of meat and the indicators of disease 2.1   Explain the factors that lead to findings at post-mortem
2.2   Describe the signs of disease and abnormalities which are evident in post-mortem inspection of carcases and offal, including the following;
·       Poultry
·       Game birds
·       Lagomorphs
·       Red meat species.
 
3. Understand the pathology of anatomical systems in meat species 3.1   Explain the causes, nature and effects of diseases of the urogenital system, of the following:
·       Poultry
·       Game birds
·       Lagomorphs
·       Red meat species
 
3.2   Explain the causes, nature and effects of diseases of the alimentary system, of the following:
·       Poultry
·       Game birds
·       Lagomorphs
·       Red meat species
 
3.3   Explain the causes, nature and effects of diseases of the cardiovascular, lymphatic and respiratory systems, of the following:
·       Poultry
·       Game birds
·       Lagomorphs
·       Red meat species
 
3.4   Explain the causes, nature and effects of diseases of the skeleto-muscular system, of the following:
·       Poultry
·       Game birds
·       Lagomorphs
·       Red meat species
 
3.5   Explain the causes, nature and effects of diseases of the cerebro-nervous system, of the following:
·       Poultry
·       Game birds
·       Lagomorphs
·       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 pathology 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.212K Principles of pathology (poultry) and MP.213K Principles of pathology (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 pathology in 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.212/213K
   
RITS Reference Y/602/6276