At least 4 underpinning knowledge units have to be covered from Group D.

Underpinning Knowledge Group D

Unit Title

Principles of breed and pre-slaughter selection of meat and poultry species

Principles of slaughtering for Halal meat

Principles of slaughtering for Kosher meat

Principles of butchery

Principles of curing meat

Principles of a specialist raw meat and poultry sales service

Principles of a specialist cooked meat and poultry sales service

Principles of chilling and freezing meat and poultry

Principles of frying poultry products

Principles of classification of meat and poultry carcases

Principles of technology in meat processing

Principles of adding value to meat and poultry products

Principles of animal waste and by-product removal and the processing of edible co-products

Principles of weights and measures in food technology

Principles of freezing methods in food technology

Principles of food labelling in food operations

Principles of modified atmosphere and vacuum packaging in food technology

Principles of food processing operations

Principles of instrumentation and control systems in food operations

Principles of continuous improvement techniques (Kaizen) in food operations

Principles of sustainability in food operations

Principles of procurement and traceability in meat processing

3. Are you happy with the proposed optional units and the number required to be taken as a minimum in Group D?

Yes

No

If no, please explain.