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 |