Level 3 Certificate in Meat Hygiene and Inspection
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.
Each unit will be assessed by an examination.
