The objective of the qualification is to cover the principles of HACCP that are relevant to all meat plant operatives and for learners to develop an understanding of these principles.
This qualification introduces the concept of HACCP for meat and enables the learner to develop an understanding of all pre-requisite control, monitoring and corrective action procedures for which they may be directly responsible in order to ensure effective food safety in a meat establishment.
The qualification was developed in response to the 2018 review of the meat cutting plants and cold storage sector by the Food Standards Agency and Food Standards Scotland.
The qualification will enable all personnel to understand their roles and responsibilities in relation to HACCP in meat plants.
For learners: see below for your nearest centre. Centres are listed alphabetically - to find the centre nearest to you, please use the location finder.
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Centres offering this qualification
28 centres offering this qualification