These flexible qualifications boost skills, leading to business efficiencies for Moy Park.
Despite being such big business, the sector is facing a number of challenges from the consumer, the environment, legislation and the economy. To overcome these it is critical that those working in the sector are highly trained, skilled and knowledgeable.
We have a range of meat and poultry competence (ie. work-based learning) qualifications which have been designed for the sector as it is today.
Each of our qualifications has a large choice of units; these reflect the wide variety of jobs which people undertake in the many types of businesses which operate in the meat sector.
All these qualifications are approved by the Meat Training Council (MTC). FDQ is a sister company of MTC.
These qualifications are designed for those who are working in a meat and poultry business. They offer the opportunity to develop the skills and knowledge required to confirm competence at work in a broad range of meat and poultry operative or technical roles. For example learners can qualify in areas as diverse as: the monitoring of livestock, slaughter, meat processing/butchery and butchery sales and service.
The qualifications within this suite provide meat and poultry businesses with an opportunity to develop good food manufacture practices and understanding. They allow skills and knowledge to be developed in a wide variety of areas depending upon the type of business and processes/products that apply.
The broad menu of skills and knowledge within the qualifications can be chosen to reflect the roles, responsibilities and development needs of learners. These include compliance functions like food safety and health and safety; operative functions including process control and problem resolution and specific technical or scientific functions.
These are particularly popular with employers as training and assessment can be carried out largely within the workplace. This means qualifications can be undertaken during the working day and require minimal time off the job.
The qualifications and associated training can be tailored to be relevant to an individual’s daily work and business procedures, to ensure maximum benefit is derived by both the learner and their business.
We’re delighted to share the news with you that Terry Fennell has been selected as a finalist in the Federation of Awarding Bodies (FAB) 2017 Awards.
Meatup, one of the biggest events in the meat industry calendar took place at Arena MK in Milton Keynes on 24-25 May. The two day event consisted of seminars, competitions and exhibitions, all of which demonstrated the dynamism of the meat industry today. Here we take a look at some of the highlights.Read more