Meat & Poultry Level 5 Qualification

Candidates are required to select a minimum number of units from different groups and have the option to choose some additional units.

The proposed units are:

Code   Unit Title SCQF
 Level
SCQF Credit
Group A - Candidates must take all units from this group
2050   Maintain workplace food safety standards in manufacture 5 6
IMPHS101   Work safely in food manufacture 5 5
Group B - Candidates must take at least four units from this group
IMPSD501   Sort and classify livestock for sale or despatch in food operations * *
IMPSD503   Display livestock to potential buyers in food operations * *
IMPSD505   Prepare, move and re-locate livestock in food operations * *
IMPSD507   Arrange transport scheduling for delivery of livestock in food operations 5 4
IMPSD509   Receive livestock in food operations * *
IMPSD511   Receive poultry in food operations 5 6
IMPSD515   Contribute to bio-security in livestock holding in food operations * *
IMPSD517   Maintain reception areas and holding areas for livestock in food operations * *
IMPSD519   Care for livestock pre-slaughter in food operations 5 5
IMPSD521   Care for poultry pre-slaughter in food operations 5 4
IMPSD525   Prepare and monitor feed and water supplies to livestock in food operations * *
IMPSD527   Maintain lairage and ante mortem facilities in food operations * *
IMPSD529   Maintain lairage and ante mortem facilities for religious slaughter * *
IMPMP101   Use powered tools or equipment for processing meat or poultry * *
IMPMP103   Carry out manual stunning of meat or poultry species * *
IMPMP110   Carry out manual bleeding operations * *
IMPMP114   Carry out religious slaughter * *
IMPMP118   Carry out bleeding operations for Halal meat * *
IMPMP122   Skin meat species * *
IMPMP127   Carry out rodding and clipping of meat carcasses * *
IMPMP128   Split meat carcasses * *
IMPMP130   Remove category 1 specified risk material in meat processing * *
IMPMP135   Eviscerate animals or birds for kosher meat or poultry * *
IMPMP134   Eviscerate meat or poultry * *
IMPMP139   Sort meat or poultry processing by-products * *
IMPMP141   Process meat or poultry offal or processing by-products * *
IMPMP143   Carry out primal cutting of meat or poultry * *
IMPMP145   Carry out boning of meat or poultry * *
IMPMP147   Carry out seaming or filleting of meat or poultry * *
IMPMP149   Carry out trimming of meat or poultry * *
IMPMP151   Carry out butchery of red meat primal joints * *
IMPMP154   Carry out poultry butchery * *
IMPMP156   Carry out wild game butchery * *
IMPMP158   Produce portion controlled raw meat or poultry products * *
IMPPO232   Prepare sauces/marinades by hand in food operations 5 5
IMPMP160   Enhance flavour in meat or poultry products * *
IMPMP162   Cure meat products * *
IMPMP164   Control massaging or tumbling of boneless meat and poultry * *
IMPMP166   Produce sausages by hand * *
IMPMP167   Manufacture meat products in a retail environment * *
IMPMP168   Produce batch meat or poultry products by hand * *
IMPMP170   Cook batched meat or poultry * *
IMPMP172   Produce added value meat or poultry products * *
IMPMP174   Display meat or poultry for sale * *
IMPPO206   Control weighing in food and drink operations 5 6
IMPPO250   Weigh or measure ingredients in food and drink operations 5 5
IMPPO217   Control wrapping and labelling in food and drink operations 6 8
IMPPO254   Wrap by hand in food and drink operations 5 5
IMPSO401   Contribute to the effectiveness of food and drink retail operations 5 5
IMPSO409   Display food and drink products in a retail environment  5 5
IMPSO405   Sell food and drink products in a retail environment  5 6
CFAWB12   Deliver a good service to customers 8 5
IMPSD310   Produce individual packs by hand in food and drink operations 5 7
Group C - Candidates may take up to two units from this group
IMPOM117   Plan and organise your own work activities in a food business * *
PPL2FOH7   Communicate in a business environment 5 4
IMPSO110   Prepare tools and equipment for use in food and drink operations * *
IMPSO112   Sharpen and maintain cutting tools for use in food and drink operations * *
IMPSO114   Use knives in food and drink operations * *
IMPQI101   Maintain product quality in food and drink operations 5 5
IMPQI205   Contribute to continuous improvement in food operations 5 6
IMPSO103   Clean in place (CIP) plant and equipment in food and drink operations * *
IMPPO111   Carry out task handover procedures in food and drink operations 6 6
2051   Monitor food hygiene standards using rapid test methods in food and drink operations 5 5
IMPHS104   Lift and handle materials in food manufacture 5 4
IMPHS201   Contribute to environmental safety in food manufacture 5 4
IMPEM107   Contribute to the maintenance of plant and equipment in food manufacture * *
IMPSD108   Store and organise goods and materials in food and drink operations 5 7
IMPSD327   Prepare goods and materials for despatch 5 4
IMPSD201   Supply materials for production in food and drink operations 5 6
IMPSD309   Produce product packs in food and drink operations 5 6
IMPSD312   Pack orders for despatch in food and drink operations  5 7
IMPPO113   Carry out product changeovers in food and drink operations 6 8
IMPPO125   Contribute to problem diagnosis in food and drink operations 6 6
IMPPO127   Contribute to problem resolution in food and drink operations 5 5
IMPPO210   Control temperature reduction in food and drink operations 5 6
IMPPO226   Slice and bag individual products in food operations  5 6
IMPSO108   Control washing and drying machinery in food and drink operations * *
IMPSO101   Carry out hygiene cleaning in food and drink operations * *
IMPQI113   Carry out sampling in food and drink operations 6 6
IMPQI201   Organise and improve work activities in food operations 6 6
IMPQI210   Contribute to the application of improvement techniques  in food operations 5 5
IMPSF119   Contribute to sustainable practice in a food environment 5 4
IMPPO223   Prepare ingredients and store fillings and toppings in food operations 4 6
IMPPO228   Bake off products for sale in food operations 5 6
IMPSO501   Prepare and clear areas for counter/take-away service  4 3
IMPSO503   Provide a counter/take-away service  4 3
IMPSO505   Prepare and clear areas for table/tray service  5 4
IMPSO507   Provide a table/tray service  4 3
IMPSO511   Assemble and process products for food service  5 7
IMPSO407   Maximise sales of food and drink products in a retail environment 6 6
Group D - Additional Units (not compulsory)
3060   Principles of continuous improvement techniques (Kaizen) in a food environment 7 7
3080   Principles of sustainability in a food environment 7 4
3081   Principles of energy efficiency in a food environment 7 4
3082   Principles of waste minimisation in a food environment 7 4
3083   Principles of efficient water usage in a food environment 6 6
3261   Principles of butchery 6 6
3262   Principles of curing meat 6 6
3267   Principles of a specialist raw meat service 6 6
3268   Principles of a specialist cooked meat service 6 6
3271   Principles of classification of meat or poultry carcases 6 6
3273   Principles of added value meat or poultry products 6 6
3275   Principles of meat or poultry processing by-products  6 6

To view the content of each unit click on the unit title and this will open the unit in a new page. Once you have considered the content of the unit you can return here by:

- clicking on the Return button for plain, internal units

- closing the tab on your browser for external units (these have the NOS logo in the top right hand corner).

* Where credit and level values are not indicated, these are currently in the process of being assigned following a recent review of content of the National Occupational Standards.

If you are not familiar with level and credit values in the Scottish Credit and Qualifications Framework you can find out more at: https://www.sqa.org.uk/sqa/71377.html

Should any of these units be omitted from the options available within the qualification?

Yes

No

If yes, which units should be omitted?

Are there any other competences that should be added in to the qualification?

Yes

No

If yes, which competences should be added in to the qualification?

 

To attain the SVQ, learners must achieve 8 units in total. This comprises:


• Two mandatory units from Group A


• Four units from the production/processing sector specific units in Group B


• The remaining two units can be taken from Group B or C


• The knowledge units in Group D are additional to the requirements for this SVQ. 

 

Do you agree with this proposal?

Yes

No

If No, how would you amend the requirement?