Workplace Compliance Solutions Limited

The Level 2 award is designed to equip individuals with the knowledge and understanding to enable them to work as members of teams that carry out the official controls within the meat plants specified in the Community Regulation 854/2004.

The Level 2 award is divided into three units: introduction to food safety management; regulations and responsibilities; and post mortem inspection of poultry (with a choice of either broilers and hens, turkeys, ducks and geese, or game birds).

Holders of this qualification will have a broad knowledge and understanding of food safety and food hygiene, understand the regulatory framework within which the meat industry operates. They will also have a good appreciation of the anatomy, physiology, pathology, production methods and inspection procedures for the specific species chosen for unit 3.

This qualification is principally designed to enable individuals who are already qualified to work as poultry meat inspectors to become further qualified to work in red meat plants.

This Certificate is divided into five Units: introduction to food safety management; regulations and responsibilities in meat processing; meat hygiene and regulation; aetiology, pathology and welfare in red meat animals; and post mortem inspection of red meat.

Holders of this qualification will have a broad knowledge of food safety and food hygiene, and a good understanding of the structure of the meat industry, the regulatory framework within which it operates and the hygienic operation of meat plants. They will also have a sound understanding of the anatomy and physiology, and of the aetiology and pathology of the animal conditions that can impact on the suitability of meat for human consumption.

This qualification is principally designed to enable individuals who are already qualified to work in red meat plants to work additionally as meat hygiene inspectors in poultry meat plants. It is designed to equip individuals with the knowledge and understanding to enable them to work as members of the teams that carry out the official controls within meat plants specified in the Community Regulation 854/2004.

The Level 3 Certificate is divided into five units: introduction to food safety management; regulations and responsibilities in meat processing; postmortem inspection of poultry; meat hygiene and regulation; and aetiology, pathology and welfare in poultry.

Holders of this qualification will have a broad knowledge and understanding of food safety and food hygiene, and an understanding of the regulatory framework within which the meat industry operates. They will also have a good knowledge of the anatomy, physiology, pathology, production methods and inspection procedures to enable the identification of meat unfit for human consumption.

This qualification is designed for individuals who require the knowledge and understanding to enable them to work as members of the teams that carry out the official controls within meat plants specified in the Community Regulation 854/2004.

The Level 3 Diploma in Meat Hygiene and Inspection meets the requirements for the professional qualifications of Official Auxiliaries (meat hygiene inspectors) specified to Annex 1, Section II, Chapter IV, B of 854/2004. It should be noted that these regulations stipulate that candidates for assessment must have received at least 500 hours of theoretical training and at least 400 hours of practical training covering the areas specified in the regulations.

The Level 3 Diploma award is broken into 8 units: introduction to food safety management; regulations and responsibilities in meat processing; post mortem inspection of poultry; meat hygiene and regulation; aetiology, pathology and welfare in poultry; aetiology, pathology and welfare in red meat animals; post mortem inspection of red meat; principles of hygiene and HACCP regulatory auditing.

Holders of this qualification will have a broad knowledge and understanding of food safety and food hygiene, an understanding of the regulatory framework within which the meat industry operates, and a good knowledge of anatomy, physiology, pathology, production methods and inspection procedures.

They will also have a sound understanding of the structure of the meat industry, the regulatory framework within which it operates and the hygienic operation of meat plants, and the principles of auditing with particular reference to food safety in meat plants.