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