RSPH Level 4 Award for proficiency in pre-slaughter inspection of white meat species
Level 4 Ref. Q000069
This accredited Level 4 qualification provides advanced knowledge and skills for inspecting meat. It ensures that you understand the principles and practices required to maintain high standards of food safety and quality in the meat industry.
What is the Level 4 Award for Proficiency in Pre-slaughter Inspection of White Meat Species?
The RSPH Level 4 Award for Proficiency in Pre-slaughter Inspection of White Meat Species covers advanced principles of pre-slaughter inspection, including the identification of diseases and defects, hygiene practices, and regulatory requirements. This qualification is designed to help you ensure that white meat is safe and suitable for consumption.
The Level 4 qualification is for learners who wish to qualify as Official Auxiliaries (meat hygiene inspectors) and be appointed by the Food Standards Agency to work in England, Scotland and Wales and by the Department of Agriculture and Rural Development to work in Northern Ireland.
This qualification is regulated by Ofqual/CCEA.
Who is this qualification for?
This qualification is valuable for anyone who wishes to qualify as Official Auxiliaries (meat hygiene inspectors).
Experienced Meat Hygiene Inspectors
Enhance your skills and knowledge to ensure high standards of pre-slaughter inspection.
New Entrants
Looking to start a career in meat inspection? This course provides the foundational knowledge you need.
Food Safety Professionals
Understanding pre-slaughter 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 pre-slaughter inspection, including:
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Understand the pre-slaughter inspection checks
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Understand how to deal with abnormalities and the welfare of white meat species
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Understand how to check facilities and equipment for pre-slaughter inspection
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Understand the procedural requirements pre- and at point of slaughter
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Prepare to carry out pre-slaughter inspection
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Carry out pre-slaughter inspection
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Verify procedures relating to dirty, diseased, dead-on-arrival and animals suspected of notifiable disease
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Inspect livestock vehicles
For full details, read the course specification below.
How long does it take to complete?
The qualification takes a total of 74 hours to complete, including 22 hours of guided learning time, followed by a portfolio of evidence supported by questioning on submission for each unit and observation of inspection and verification activities
Career progression
This qualification prepares learners to become qualified as Official Auxiliaries (meat hygiene inspectors) and be appointed by the Food Standards Agency to work in England, Scotland, and Wales, and by the Department of Agriculture and Rural Development to work in Northern Ireland.
Downloadable documents
Specification - RSPH Level 4 Award for Proficiency in Pre-slaughter Inspection of White Meat Species
PDF530.7kb
Find out more about the Level 4 Award for Proficiency in Pre-slaughter Inspection of White Meat Species.
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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
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Learning Centres Offering This Qualification
Food Standards Agency - Operations Group
6 qualifications available
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