RSPH Level 2 Certificate for Proficiency in Poultry Meat Inspection
Level 2 Ref. Q000067
his accredited Level 2 qualification provides essential knowledge and skills for inspecting poultry meat. It ensures that you understand the principles and practices required to maintain high standards of food safety and quality in the poultry industry.
What is the Level 2 Certificate in Proficiency in Poultry Meat Inspection?
The RSPH Level 2 Certificate in Proficiency in Poultry Meat Inspection covers the principles of poultry meat inspection, including the identification of diseases and defects, hygiene practices, and regulatory requirements. This qualification is designed to help you ensure that poultry meat is safe and suitable for consumption.
Most issues in poultry meat inspection are attributable to a lack of knowledge or carelessness. This accredited qualification is designed to help you make your workplace safe for yourself and others through awareness and understanding of the roles, responsibilities, risks, and hazards that could exist in poultry meat inspection.
This qualification is regulated by Ofqual and CCEA.
Who is this qualification for?
This qualification is valuable for anyone involved in or looking to enter the poultry meat inspection industry – whether you are a new entrant, an experienced inspector, or a food safety professional.
Poultry Inspectors
Enhance your skills and knowledge to ensure high standards of poultry meat inspection.
New Entrants
Looking to start a career in poultry meat inspection? This course provides the foundational knowledge you need.
Food Safety Professionals
Understanding poultry meat inspection procedures will help you maintain food safety standards.
Key skills
By completing this qualification, you will come away with practical, actionable understanding of the facts and procedures of poultry meat inspection, including:
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Understanding post mortem inspection of broilers and hens
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Understanding post mortem inspection of ducks and geese
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Understanding post mortem inspection of turkeys
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Carrying out post mortem inspection of broilers and hens (Optional)
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Carrying out post mortem inspection of ducks and geese (Optional)
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Carrying out post mortem inspection of turkeys (Optional)
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Principles of food safety management procedures for post mortem inspection of poultry
For full details, read the course specification below.
How long does it take to complete?
The qualification takes a total of 116 hours to complete, including 107 hours of guided learning time, followed by an Oral or Written examination and workplace observation.
Career progression
This qualification is to prepare learners to become Official Auxiliaries (meat inspectors) and be appointed by the Food Standards Agency to work in Great Britain, and the Department of Agriculture and Rural Development to work in Northern Ireland.
Downloadable documents
Specification - RSPH Level 2 Certificate in Proficiency in Poultry Meat Inspection
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Find out more about the Level 2 Certificate in Proficiency in Poultry Meat Inspection .
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How do I apply?
Learners
You can apply for a course by contacting a Learning Centre directly via telephone, email, or in-person. Centres are listed below. You can enter a postcode or location to find the centres nearest to you.
Centres
If you are interested in offering this course or becoming a centre, we will be glad to help. Have a question? Just visit our Qualifications FAQs page for a helpful list of the most commonly asked questions regarding our qualifications.
Learning Centres Offering This Qualification
Food Standards Agency - Operations Group
6 qualifications available
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