Document 6504252

FDQ Unit No
P702
Title
Understand how to carry out boning in red meat processing
Level
2
Credit value
2
Learning Outcomes
Assessment Criteria
The learner will:
The learner can:
1. Understand how to prepare to carry out
red meat boning
1.1 Outline how to access and the importance of the food
business operator’s (FBO’s) procedures for boning
1.2 State which bones of the mammalian skeleton are
important in red meat boning operations
1.3 Outline the importance of precision in the boning
operation
1.4 Describe how to maintain the sharpness and condition of
boning knives and tools
1.5 State the personal protective equipment needed for
boning
1.6 Outline why it is important to check the cleanliness of the
boning facility, tools and equipment.
2. Understand how to carry out red meat
boning
2.1 Describe the techniques and critical controls of boning
out red meat
2.2 Describe the importance of minimising waste and
meeting yield and quality standards in boning operations
2.3 Outline the tools and equipment used in boning
operations
2.4 State the importance of maintaining the flow of boning
operations to meet processing requirements
2.5 Outline how to avoid product contamination and maintain
food safety standards during boning operations
2.6 Describe the importance of effective disposal of waste
and control of the output of boneless meat for further
processing or storage
2.7 State FBO’s procedures for dealing with problems when
boning out meat.
Additional information about the unit
Unit purpose and aim(s)
This unit supports workforce development for those who need
to understand how to carry out boning, in a red meat
FDQ Unit of Assessment Version 1.0 June 2011
processing business.
The unit is designed for use primarily by operatives and others
who carry out these workplace activities. The aim of the unit is
to assess knowledge and understanding to recognised
National Occupational Standards.
Unit expiry date
Details of the relationship between the unit
and relevant national occupational standards
or other professional standards or curricula (if
appropriate)
Assessment requirements or guidance
specified by a sector or regulatory body (if
appropriate)
This unit of assessment relates directly to Improve Sector
Performance Standard (approved as National Occupational
Standard) knowledge standard
MP.146K Understand how to carry out boning of meat or
poultry.
This unit is designed to assess the knowledge and
understanding of learners in the workplace context, when
carrying out boning in red meat processing. It can be
assessed on or off the job.
The learner must demonstrate their current knowledge and
understanding, to meet all assessment criteria. Assessment
methods appropriate to the needs of the learner must be used
to generate satisfactory evidence of knowledge and
understanding.
The Improve Assessment Strategy for Proficiency
Qualifications in Food and Drink sets out the overarching
assessment requirements.
Support for the unit from a SSC or
appropriate other body (if required)
Location of the unit within the subject/sector
classification system
04 Engineering and Manufacturing Technologies
Name of the organisation submitting the unit
Availability for use
Shared
Unit available from
Unit guided learning hours
12
Unit Category
Occupational Knowledge (OK)
SPS Reference
MP.146.2K
WBA Reference
L/502/7849
FDQ Unit of Assessment Version 1.0 June 2011