Meat & Poultry Level 6 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 at least one unit from this group
3069   Monitor food safety at critical control points in food and drink operations 6 3
IMPHS307   Monitor health, safety and environmental management systems in food manufacture 6 6
IMPQI103   Monitor and maintain product quality in food and drink operations 6 7
Group B - Candidates must take at least four units from this group
IMPSD507   Arrange transport scheduling for delivery of livestock in food operations 5 4
IMPSD513   Monitor and control reception of livestock in food operations * *
IMPSD523   Monitor the health and welfare of livestock pre-slaughter in food operations * *
IMPSD527   Maintain lairage and ante mortem facilities in food operations * *
IMPMP108   Control an automated stunning system * *
IMPMP112   Control an automated bleeding system * *
IMPMP120   Control a carcass shackling system * *
IMPMP124   Control an automated de-hairing or de-feathering system * *
IMPMP132   Control automated meat or poultry processing operations * *
IMPMP137   Control a carcass electrical stimulation system * *
IMPPO210   Control temperature reduction in food and drink operations 5 6
IMPPO230   Control product defrosting in food operations 5 5
IMPMP164   Control massaging or tumbling of boneless meat and poultry * *
IMPPO206   Control weighing in food and drink operations 5 6
IMPPO217   Control wrapping and labelling in food and drink operations 6 8
IMPSO705   Serve on a specialist food retail counter 6 4
IMPMP201   Monitor bleeding for Kosher meat * *
IMPMP203   Monitor carcass production in meat or poultry processing * *
IMPMP205   Monitor an automated meat or poultry processing system * *
IMPMP214   Monitor meat or poultry further processing * *
IMPMP219   Monitor the recovery of meat and poultry processing by-products * *
IMPMP221   Monitor primal butchery in meat processing * *
IMPMP223   Monitor secondary butchery in meat processing * *
IMPMP227   Monitor the manufacture of meat products * *
IMPMP229   Monitor slaughter operations in meat processing * *
IMPMP225   Monitor butchery in sales operations * *
IMPMP231   Monitor the recovery of co-products and disposal of waste in meat processing * *
IMPMP233   Monitor treatment operations in meat processing * *
IMPMP235   Monitor the slicing and wrapping of meat and meat products * *
IMPSO407   Maximise sales of food and drink products in a retail environment 6 6
Group C - Candidates may take up to three units from this group
IMPQI224   Manage organisational change and improvement in food operations 6 6
IMPSO106   Monitor hygiene cleaning in food and drink operations * *
IMPEM101   Manage commissioning and handover of plant and equipment in food manufacture * *
IMPEM105   Maintain plant and equipment in food and drink operations * *
IMPSO114   Use knives in food and drink operations * *
IMPQI111   Interpret and communicate information and data in food and drink operations  6 5
IMPSF111   Control and monitor energy efficiency in a food environment 6 7
3070   Contribute to continuous improvement of food safety in food and drink operations 6 5
3072   Report on food safety compliance in food and drink operations 6 6
3071   Control and monitor safe supply of raw materials and ingredients in food and drink operations 6 6
IMPHS203   Maintain, promote and improve environmental good practice in food manufacture 7 6
IMPPM111   Manage production performance in food and drink operations 7 7
IMPPM114   Evaluate production performance in food and drink operations 7 7
IMPPO115   Contribute to optimising work areas in food and drink operations 7 6
IMPPO117   Diagnose production problems in food and drink operations 7 6
IMPPO119   Resolve production problems in food and drink operations 7 7
IMPQI105   Monitor and control quality of work activities in food and drink operations 6 7
IMPSD306   Set up and maintain picking and packing orders in food and drink operations 6 6
IMPSD307   Monitor effectiveness of picking and packing operations in food and drink operations 6 5
IMPSD111   Organise the receipt and storage of goods in food and drink operations 6 6
IMPSD116   Monitor and maintain storage systems and procedures in food and drink operations 5 5
IMPSO419   Set up and maintain operations in food and drink retail manufacture 6 6
IMPSO420   Monitor effectiveness of operations in food and drink retail manufacture 6 6
IMPSO509   Plan and co-ordinate food services 6 6
IMPSO513   Set up and maintain food service operations in food manufacture 6 6
IMPSO514   Monitor effectiveness of food service operations in food manufacture 6 6
Group D - Additional Units (not compulsory)
3006   Principles of communication in a food business 6 5
3110   Principles of food policy and regulation 7 3
3080   Principles of sustainability in a food environment 7 4
3082   Principles of waste minimisation in a food environment 7 4
3060   Principles of continuous improvement techniques (Kaizen) in a food environment 7 4
3003   Principles of organisational compliance in a food business 6 6
3083   Principles of efficient water usage in a food environment 6 6
3081   Principles of energy efficiency in a food environment 7 4
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
3345   Principles of microbiology and parasitology in meat production 10 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?

 

The requirements for this qualification are proposed to be as follows:

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

• One unit is mandatory from Group A


• Four units from the meat and poultry sector specific units in Group B


• The remaining three units can be taken from Group A, 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?