RSPH Level 4 Diploma for Proficiency in Meat Inspection
603/7562/0
- Level: Level 4
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: Royal Society for Public Health (Recognised)
- Total credits:
- Guided learning hours: 297
- Total qualification time: 937
- Assessment methods: Oral Examination, Portfolio of Evidence
Units (17)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Carry out post-mortem inspection of red meat RN5255/L/617/2464 |
Level 4 | 25 | |
Carry out pre-slaughter inspection of red meat species RN5255/T/617/2460 |
Level 4 | 16 | |
Manage sampling in meat operations RN5255/A/617/0788 |
Level 4 | 15 | |
Principles of anatomy and physiology of meat species RN5255/T/618/7296 |
Level 4 | 38 | |
Principles of HACCP based food safety management for official meat controls RN5255/R/617/2465 |
Level 4 | 11 | |
Principles of meat primary processing RN5255/K/618/7294 |
Level 4 | 11 | |
Principles of microbiology and parasitology in meat production RN5255/F/617/0789 |
Level 4 | 11 | |
Principles of pathology of meat species RN5255/M/618/7295 |
Level 4 | 16 | |
Principles of rearing and welfare of meat species RN5255/H/618/7293 |
Level 4 | 11 | |
Principles of slaughter techniques for meat species RN5255/Y/617/2466 |
Level 4 | 16 | |
Understand how to carry out post-mortem inspection of red meat RN5255/J/617/2463 |
Level 4 | 26 | |
Understand how to carry out pre-slaughter inspection of red meat species RN5255/F/617/2459 |
Level 4 | 26 | |
Understand how to manage sampling in meat operations RN5255/T/617/0787 |
Level 4 | 7 | |
Understand how to verify food safety management procedures for meat establishments RN5255/D/617/0783 |
Level 4 | 26 | |
Understand how to verify the removal of specified risk material animal by-products and processing of edible co-products in meat operations RN5255/K/617/0785 |
Level 4 | 11 | |
Verify Food Safety Management Procedures for meat establishments RN5255/H/617/0784 |
Level 4 | 16 | |
Verify the removal of specified risk material and animal by- products and the processing of edible co-products in meat operations RN5255/M/617/0786 |
Level 4 | 15 |