Game meat hygiene and handling

Organoleptic or sensory differences between game and non-game animals are identified. Abnormalities in wild game meat are detected and identified. Carcase parts and organs are examined during inspection, according to workplace and regulatory requirements. Dispositions are made according to regulatory and workplace requirements. Reporting and recording requirements are completed. This section describes the skills and knowledge required for this unit. Required skills. Required knowledge. The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment. The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time. These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence. Three forms of evidence means three different kinds of evidence - not three pieces of the same kind.

At a Glance Assessment Type:. Overview in brief. The finer details. There are two units to complete, one mandatory and a choice of one of two optional units: Mandatory Unit: Common Processes in Game Meat Hygiene.

Who should attend? Showing 1 to 2 options of 2 for Statement of Attainment in Game Harvester. Announcement Portlet. See the full listing of new courses for Read more.

Enquire Find a location to enrol. Overview This course meets the industry requirements for game harvesters who harvest wild game animals with or without firearms including possums, camels, horses, deer, feral goats and wild boar, for further processing.

It covers game meat shot as part of game shooting activities; procedures to ensure the correct handling of game meat; maintain the facilities used for storing and preparing game and supervise the hygienic preparation and storage of game meat. This course provides you with the necessary knowledge to go on and take the full qualification. Select a county from the drop down box to find your nearest UKRS accredited training provider delivering this course.

UK Rural Skills UKRS offer industry-standard, quality assured, accredited courses and training through our training provider membership scheme.