At least 4 units have to be covered from the Meat & Poultry Industry Group B.

Meat & Poultry Industry Group B

Title
Arrange transport scheduling for delivery of livestock in operations
Monitor and control reception of livestock in food operations
Monitor the health and welfare of livestock pre-slaughter in food operations
Maintain lairage and ante mortem facilities in food operations
Control an automated stunning system
Control an automated bleeding system
Control a carcass shackling system
Control an automated de-hairing or de-feathering system
Control automated meat or poultry processing operations
Control a carcass electrical stimulation system
Monitor bleeding for Kosher meat
Monitor slaughter operations in meat processing
Monitor carcase production in meat or poultry processing
Monitor an automated meat or poultry processing system
Classify meat or poultry carcasses
Monitor the recovery of meat and poultry processing by-products
Monitor the recovery of co-products and disposal of waste in meat processing
Monitor primal butchery in meat processing
Monitor secondary butchery in meat processing
Monitor butchery in sales operations
Monitor the manufacture of meat products
Monitor treatment operations in meat processing
Monitor the slicing and wrapping of meat and meat products
Break down red meat carcasses
Prepare and finish cuts from beef forequarter
Prepare and finish cuts from beef hindquarter
Prepare and finish cuts from lamb carcasses
Prepare and finish poultry carcasses
Prepare and finish cuts from pork carcasses
Prepare and finish specialised edible secondary products
Maximise sales of food and drink products in a retail environment
Set up and maintain operations in food and drink retail manufacture
Monitor effectiveness of operations in food and drink retail manufacture
Plan and coordinate food services
Set up and maintain food service operations in food manufacture
Monitor effectiveness of food service operations in food manufacture
Organise the receipt and storage of goods in food and drink operations
Monitor and maintain storage conditions in food and drink operations
Monitor stored good and materials in food and drink operations
Monitor and maintain storage systems and procedures in food and drink operations

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

Yes

No

If no, please explain.