These qualifications provide meat and poultry businesses with an opportunity to develop good food manufacturing practices and understanding. They allow skills and knowledge to be developed in a wide variety of areas depending upon the type of business, processes and products that apply.
The broad menu of skills and knowledge within the qualifications can be chosen to reflect the roles, responsibilities and development needs of your staff and are designed to suit the demands faced by the slaughter, production and processing environments within the meat and poultry sector.
What Work Will The Apprentice Be Expected To Do?
The units are structured to support the development of the team working within an animal protein business, with skills and knowledge covering subject matter including:
- Primal and secondary butchery skills
- Meat technology
- Principles of curing
- Principles of adding value to meat and poultry products
Additionally, the suite also supports the development of skills and knowledge required to run all areas within a meat processing business, including:
- Principles of continuous improvement
- Principles of food labelling
- Monitoring product quality
- Monitoring compliance
- Sampling for quality control
The suite of units will be selected to support the achievement of your business objectives, and have been developed for Pork, Beef, Lamb and Poultry plants.
How Can Remit Training Help You?
Our team of Trainers, Assessors and Food Manufacturing sector specialists can help and advise you on the most suitable training programme to support your current and future business objectives.