| Title | Principles of rearing and welfare of meat species | |
| Level | 4 | |
| Credit value | 5 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand the structure and organisation of the UK meat industry | 1.1 Explain how the industry is represented and regulated | |
| 1.2 Explain how the industry is structured and operates from rearing to consumption, including trade in; | ||
| UK market | ||
| Internationally | ||
| 1.3 Summarise the rearing and welfare regulatory frameworks in which the industry operates | ||
| 1.4 Explain how recognised rearing and welfare quality assurance schemes work in the industry | ||
| 1.5 Explain how the transportation arrangements operate in the industry | ||
| 1.6 Explain how the meat production systems work in the industry. | ||
| 2. Understand the rearing (husbandry) of meat species in the UK | 2.1 Summarise how species are selected and bred to improve carcase composition and quality for meat production, including the following; | |
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 2.2 Explain how the sex of meat species can affect carcase composition and quality | ||
| 2.3 Summarise how rearing and feeding regimes are formulated and can influence carcase composition and quality, in the following; | ||
| · Poultry | ||
| · Game birds | ||
| · Rabbits/hares | ||
| · Red meat species | ||
| 2.4 Summarise the key differences in organic rearing and feeding methods compared with conventional methods | ||
| 2.5 Summarise the environmental requirements for buildings, farms and transportation. | ||
| 3. Understand the welfare requirements of meat species in the UK | 3.1 Explain the legal requirements for welfare from rearing to slaughter | |
| 3.2 Summarise the factors affecting welfare during rearing and the ways in which these are managed and controlled | ||
| 3.3 Explain the effects of the following, during loading/unloading and transit; | ||
| Stress | ||
| Water and food deprivation | ||
| Exhaustion | ||
| Handling | ||
| Poor ventilation | ||
| Mixing of animals not reared together | ||
| 3.4 Explain the effect of poor welfare on meat quality. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of rearing and welfare 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.106K Principles of rearing and welfare (poultry) and MP.107K Principles of rearing and welfare (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 rearing and welfare 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. | |
| 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.106/7K | |
| RITS Reference | F/602/6224 | |