RSPH
Level 4
QN: 603/7562/0
Curriculum Active
RSPH Level 4 Diploma for Proficiency in Meat Inspection
Official qualification regulated by Ofqual, awarded by RSPH. Classified as a Occupational Qualification. Total guided learning hours: 297 hours.
Qualification Level
Level 4
Awarding Body
RSPH
Syllabus Units
17 Units
Guided Hours
297 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Carry out post-mortem inspection of red meat
Verified
Key Learning Objectives:
- Prepare for post-mortem inspection of red meat
- Carry out post-mortem inspection of red meat
2
Carry out pre-slaughter inspection of red meat species
Verified
Key Learning Objectives:
- Prepare to carry out pre-slaughter inspection
- Carry out pre-slaughter inspectionVerify procedures relating to dirty, diseased, dead-on-arrival and animals suspected of notifiable diseaseInspect livestock vehicles
3
Manage sampling in meat operations
Verified
Key Learning Objectives:
- Prepare to manage sampling operations
- Manage sampling in accordance with procedures
- Monitor storage and despatch of samples in accordance with procedures
4
Principles of anatomy and physiology of meat species
Verified
Key Learning Objectives:
- Understand the anatomical structure of meat species
- Understand the physiology of anatomical systems in meat species
5
Principles of HACCP based food safety management for official meat controls
Verified
Key Learning Objectives:
- Understand the role of HACCP based Food Safety Management Procedures (FSMP)
- Understand the principles of HACCP based FSMP
- Understand how HACCP based FSMP are applied in meat operations
- Understand the audit requirements for HACCP based FSMP in meat operations
6
Principles of meat primary processing
Verified
Key Learning Objectives:
- Understand the difference between small and large scale processing
- Understand the de-feathering process
- Understand whole and part carcase processing
7
Principles of microbiology and parasitology in meat production
Verified
Key Learning Objectives:
- Understand that organisms can ca
- use disease in livestock and humans
- Understand the structure and life cycles of bacteria and viruses of relevance to livestock
- Understand the life cycles of representative parasites of relevance to livestock
- Understand how practices in lairage or in the meat plant can affect the risk of spread of organisms capable of causing disease in livestock and humans
8
Principles of pathology of meat species
Verified
Key Learning Objectives:
- Understand the ante-mortem factors affecting health and the indicators of disease
- Understand the post-mortem findings affecting fitness of meat and the indicators of disease
- Understand the pathology of anatomical systems in meat species
9
Principles of rearing and welfare of meat species
Verified
Key Learning Objectives:
- Understand the structure and organisation of the UK meat industry
- Understand the rearing (husbandry) of meat species in the UK
- Understand the welfare requirements of meat species in the UK
10
Principles of slaughter techniques for meat species
Verified
Key Learning Objectives:
- Understand the legal and organisational requirements for slaughter
- Understand gas killing systems
- Understand electrical stunning systems
- Understand mechanical stunning systems
- Understand bleeding procedures
11
Understand how to carry out post-mortem inspection of red meat
Verified
Key Learning Objectives:
- Understand the preparations for the post-mortem inspection of red meat
- Understand the procedures for the post-mortem inspection of red meat
- Understand the procedures for reporting post-mortem inspection findings
12
Understand how to carry out pre-slaughter inspection of red meat species
Verified
Key Learning Objectives:
- Understand the pre-slaughter inspection checks
- Understand how to deal with abnormalities and the welfare of red meat species
- Understand how to check facilities and equipment for pre-slaughter inspection checks
- Understand the procedural requirements pre- and at point of slaughter
13
Understand how to manage sampling in meat operations
Verified
Key Learning Objectives:
- Understand how to manage sampling operations
- Understand how to manage the collection and processing of samples
14
Understand how to verify food safety management procedures for meat establishments
Verified
Key Learning Objectives:
- Understand the role of Food Safety Management Procedures (FSMP) for slaughter and dressing
- Understand the requirements of Food Safety Management Procedures (FSMP) for the Food Business Operator’s (FBO) facilities
- Understand how to comply with procedures for storage and cutting
- Understand the requirements of health and identification marks
- Understand reporting and actions needed to verify Food Safety Management procedures (FSMP)
15
Understand how to verify the removal of specified risk material animal by-products and processing of edible co-products in meat operations
Verified
Key Learning Objectives:
- Understand the processes to deal with specified risk material
- Know the recording procedures for specified risk material
- Understand the processes to deal with animal by-products and the processing of edible co-products
- Understand how to verify removal and processing operations
- Understand the Food Business Operator’s (FBO’s) responsibilities
16
Verify Food Safety Management Procedures for meat establishments
Verified
Key Learning Objectives:
- Verify slaughter and carcase dressing operationsVerify compliance for meat and offal storage and cuttingVerify offal handling and traceability operationsVerify the hygiene standards of the meat establishment
- Understand how to deal with non-compliances
17
Verify the removal of specified risk material and animal by- products and the processing of edible co-products in meat operations
Verified
Key Learning Objectives:
- Verify the identity of relevant animals, carcases, documentation and Specified Risk MaterialVerify procedures for dealing with Specified Risk Material and animal by-productsVerify practices and procedures for the removal and storage of edible co-products
- Complete records relating to Specified Risk Material
Regulatory & Verification Details
- Qualification Number (QN)
- 603/7562/0
- Regulated Status
- Available to learners
- Awarding Body
- RSPH
- Qualification Type
- Occupational Qualification
- Operational Start
- Jun 2021