RSPH Meat Handling Courses
Level 2 Award on Proficient Poultry Meat Inspection
Quick Info
Assessment: Examination
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.
Level 3 Certificate in Meat Hygiene and Inspection
Quick Info
Assessment: Examination
Guided Learning 426 - 570 Hours
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.
Level 3 Certificate in Poultry Meat Hygiene and Inspection
Quick Info
Guided Learning Hours: 426 - 570
Assessment: Examination
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.
Level 3 Diploma in Meat Hygiene and Inspection
Quick Info
Assessment: Examination
Guided Hours: 1070
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.
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