This is not the latest approved version of this apprenticeship. View the latest version
This revised version has been agreed and is available for information only at present. It will replace version 1.1 for new starts from 16 September 2024 with a funding band of £10,000. Further details of this and other apprenticeships in revision are available in the revisions status report.
This apprenticeship is in revision
Proposal approved
Occupational standard approved
End-point assessment plan approved
Funding approved
This apprenticeship has options. This document is currently showing the following option:
This occupation is found in small, medium, and large employers in the private sector such as meat processors and manufacturers, instore retailers, and independent retailers. Meat processors and manufacturers range from multi-national processing businesses supplying meat or meat products to large food outlets, supermarkets, and hotel chains; to smaller meat processors supplying independent or local food businesses. Retailers could include supermarkets, independent retailers, and farm shops.
The broad purpose of the occupation is to prepare and provide a variety of cuts of meat, and poultry for consumers to buy. This is a core and options apprenticeship, with two options and the option taken is dependent on the specialism of the employer.
Option 1 - the broad purpose of a retail or instore butcher depends on place of employment. In most retail establishments, they are responsible for receiving and storing meat products in accordance with food safety and health and safety regulations, to maintain meat quality. They may package and price meat items after cutting and preparing for meat display.
Option 2 - a butcher in a processing or manufacturing plant has a more diverse set of tasks. Specialist equipment may be used to break down, debone, cut, and trim meat species into primals for retail or catering cuts. They will then be processed and/or sold to both domestic and international customers.
The emerging green economy is creating increasing opportunities for meat services and manufactured/processed products. This may require activities to be focussed on raising awareness of the benefits of carrying out transactions or purchases or products within an environmentally sustainable model.
In their daily work, an employee in this occupation interacts with a wide range of internal stakeholders such as members of their own team, or other departments such as sales, operations, IT, HR, customer services, senior management, and finance.
They may also interact with external stakeholders such as clients or customers, suppliers’ enforcement agencies and regulators, and auditors.
An employee in this occupation will be responsible for the cutting, preparing, packaging and presentation of meat products to the standards required of the business and specialist needs of commercial customers, complying with all relevant legislation.
Option 1 - in the retail environment a butcher will be responsible for customer service, special order cuts, record-keeping, inventory, cash handling and accountability for cash-balancing. They will prepare meat products for sale such as roll and tie roasts, cooked meats, prepare sausages, make, and cook pies and ready meals, and cure meat. They will also advise on how to cook each cut of meat for maximum flavour, and eating qualities, and can give helpful tips to their customers. A butchers’ role in a retail environment requires a high level of specialist customer service skills and knowledge.
Option 2 - a butcher in a processing or manufacturing plant may breakdown carcasses into primal cuts, debone and prepare for further processing. Processing plants and retail shops may involve the production of products like sausages, retail or catering cuts of meat, mincing, slicing and dicing meats to specific customer specifications, such as hotels, restaurants, multiple retailers, and schools. In processing plants, butchers often work on production lines. In these environments, workers may be exposed to cold temperatures, damp, and loud noise. They may well use high-risk machinery and need to wear full PPE and personal protective clothing (PPC) and observe food safety and health and safety legislation.
Butchers are on their feet all day and are involved in moving and handling large carcasses and boxes. They work with sharp utensils and equipment such as saws and knives and must adhere to safe methods of work and wear appropriate personal protective equipment (PPE). They may also need to sharpen their utensils such as knives.
Butchers can work in meat processing plants, catering butchers, and manufacturing businesses, that can include farm shops, supermarkets, and meat markets.
In this role an individual may work on their own and in a range of team settings. They work within agreed budgets and available resources. They work with high levels of supervision, usually reporting to line managers.
Counter sales assistant
Poultry processor
| Duty | KSBs |
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Duty 1 Maintain the quality of fresh meat during preparation and process operations. |
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Duty 2 Provide product and process information in compliance with business and legal requirements. |
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Duty 3 Contribute to the health and safety of colleagues, customers, and the working environment by reducing hazards or reporting incidents. |
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Duty 4 Contribute to the business key performance indicators through the reduction of waste and improving sustainability. |
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Duty 5 Maintain meat storage systems in line with regulation and legislation. |
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Duty 6 Contribute to internal and external audits by recording information and sharing with stakeholders. |
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Duty 7 Support the delivery of coaching, training, and development requirements for colleagues. |
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Duty 8 Undertake primal or secondary butchery as per company specification. |
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Duty 9 Undertake daily procedures on workplace, personal safety and health and safety which meet business and legal requirements. |
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Duty 10 Maintain quality control and consistency of the product in line with business and legal requirements. |
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Duty 11 Use IT, technology, and digital solutions to input data, set up machinery or equipment, online orders, social media, and temperature checks. |
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Duty 12 Contribute to continuous improvement of systems and processes to ensure procedures, policies and guidance are updated in line with technology advancements, legislative and social changes. |
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Duty 13 Receive deliveries and check their content and food safety. |
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Duty 14 Maintain tools and equipment to ensure safe working practices, and PPE and PPC are used. |
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Duty 15 Contribute to the maintenance of stock availability through business procurement system. |
| Duty | KSBs |
|---|---|
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Duty 16 Maintain fresh meat and/or self-service product displays for retail sale including labelling and pricing and removing from display at end of day. |
S11 S12 S13 S14 S15 S16 S17 S18
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Duty 17 Undertake traditional butchery skills such as sausages, burgers, French trimming and ready to cook meals. |
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Duty 18 Contribute to promotional and product launch activities to support the success of the business. |
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| Duty | KSBs |
|---|---|
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Duty 19 Maintain workflow and line speed practices to ensure production flow. |
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Duty 20 Set up automated machinery daily and prepare it for the food safety window at the end of shift. |
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K1: The development of the meat sector and how practices have evolved.
Back to Duty
K2: The principles of butchery and slaughter practices, such as Halal and Kosher.
Back to Duty
K3: The principles of waste minimisation, saleable yield, and predictive costing methods.
Back to Duty
K4: Meat processing and preparation including the supply chain and traceability functions.
Back to Duty
K5: The principles of meat species such as butchery by products, primal, joints and muscles.
Back to Duty
K6: The craft and knife skills used for cutting, boning, and trimming of meat.
Back to Duty
K7: Use of mechanical equipment for secondary processes such as mincing.
Back to Duty
K8: Cold storage including the control of temperature, and safe movement of meat in the butchery environment.
Back to Duty
K9: Stock control and quality assurance.
Back to Duty
K10: Health and safety, and food safety including personal and workplace hygiene, and as part of the wider food sales or production environment.
Back to Duty
K11: Methods for weighing meat products.
Back to Duty
K12: Collaborate with the team or individual to support the working environment.
Back to Duty
K13: Relevant legislation and regulation such as data protection, food safety and allergens and how they impact on their role.
Back to Duty
K14: Use of IT and digital systems, and software used in their business.
Back to Duty
K15: The customer profile of the business and customers’ purchasing habits.
Back to Duty
K16: The business aims and objectives and how their work contributes to them.
Back to Duty
K17: Methods for communicating with customers, to support and increase sales, and encourage customer loyalty.
Back to Duty
K18: The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling.
Back to Duty
K19: The grading and classification of carcasses, the equipment used, and the impact it has on the products.
Back to Duty
K20: The impact of their role in the audit and inspection process.
Back to Duty
K21: The need for traceability in the procurement and supply of meat.
Back to Duty
K22: The enforcement agencies and regulators, relevant to their organisation, that work within the meat industry and the impact on internal policies.
Back to Duty
K23: The counter sales environment, such as cash administration, retail display, stock replenishment systems including on-line services.
Back to Duty
K24: Common cuts associated with meat products such as poultry, game, pork, beef, and lamb.
Back to Duty
K25: Methods for product pricing, sealing, packaging, and labelling.
Back to Duty
K26: The factors that influence demand of meat products and seasonal foods.
Back to Duty
K27: Heritage and provenance information in store and in retail.
Back to Duty
K28: The parameters of customer specifications or contracts.
Back to Duty
K29: Importance of foreign body control and metal detection.
Back to Duty
K30: The volume and pace of meat processing required to meet key performance indicators (KPIs).
Back to Duty
K31: The saleable yield of the business and how to maximise it.
Back to Duty
S1: Comply with regulations and legislation relevant to their role and business.
Back to Duty
S2: Able to maintain, sharpen, and use knives and cutting equipment to undertake a range of primary and secondary butchery skills.
Back to Duty
S3: Manual handling of carcasses and primal through the manufacturing or butchery process.
Back to Duty
S4: Adhere to the organisational policies and standard operating procedures.
Back to Duty
S5: Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
Back to Duty
S6: Support colleagues in delivering the daily workplace requirements.
Back to Duty
S7: Use technology and applications to support production, sales, and customer service.
Back to Duty
S8: Contribute to continuous improvement activities which focus on improving sustainability within the business.
Back to Duty
S9: Communicate with customers and stakeholders to meet their requirements.
Back to Duty
S10: Process and dispose of waste material.
Back to Duty
S11: Serve customers in line with brand standards.
Back to Duty
S12: Advise customers on the use by dates, storage, preparation, and cooking of meat products.
Back to Duty
S13: Prepare, produce, and display meat products such as joints, portions, sausages, burgers, value-added products and offer alternative products when required.
Back to Duty
S14: Plan and prepare for seasonal supply and demand of meat products in the merchandising and promotion of seasonal foods.
Back to Duty
S15: Provide provenance and heritage product information.
Back to Duty
S16: Set up and close meat counter displays.
Back to Duty
S17: Balance the customers’ needs with additional linked products and services such as marinades, and encourage customer loyalty and repeat business.
Back to Duty
S18: Produce meat to the specific volume, size, and weight to meet the needs of stakeholders.
Back to Duty
S19: Maximise the saleable yield for the business.
Back to Duty
S20: Contribute to efficiencies to support the key performance indicators (KPIs) of the business through working to agreed specifications for their role.
Back to Duty
S21: Adhere to customer specifications and contracts.
Back to Duty
S22: Contribute to foreign body control and metal detection.
Back to Duty
S23: Meet key performance indicators within meat processing.
Back to Duty
B1: Operates professionally with integrity and confidentiality.
Back to Duty
B2: Works collaboratively and shares knowledge with colleagues and stakeholders across the organisation.
Back to Duty
B3: Has accountability and takes responsibility and ownership of their tasks and workload.
Back to Duty
B4: Seeks learning opportunities and continuous professional development.
Back to Duty
B5: Works flexibly and adapts to circumstances.
Back to Duty
English and maths qualifications form a mandatory part of all apprenticeships and must be completed before an apprentice can pass through gateway. The requirements are detailed in the current version of the apprenticeship funding rules.
This standard aligns with the following professional recognition:
This document explains the requirements for end-point assessment (EPA) for the butcher apprenticeship. End-point assessment organisations (EPAOs) must follow this when designing and delivering the EPA.
Butcher apprentices, their employers and training providers should read this document.
This is a core and options apprenticeship. An apprentice must be trained and assessed against the core and one option. The options are:
A full-time butcher apprentice typically spends 18 months on-programme. The apprentice must spend at least 12 months on-programme and complete the required amount of off-the-job training in line with the apprenticeship funding rules.
The EPA should be completed within an EPA period lasting typically 3 months.
The apprentice must complete their training and meet the gateway requirements before starting their EPA. The EPA will assess occupational competence.
An approved EPAO must conduct the EPA for this apprenticeship. Employers must work with the training provider to select an approved EPAO from the apprenticeship providers and assessment register (APAR).
This EPA has 2 assessment methods.
The grades available for each assessment method are below.
Assessment method 1 - observation with questioning:
Assessment method 2 - interview underpinned by a portfolio of evidence:
The result from each assessment method is combined to decide the overall apprenticeship grade. The following grades are available for the apprenticeship:
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On-programme - typically 18 months
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The apprentice must:
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End-point assessment gateway
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The apprentice’s employer must be content that the apprentice has attained sufficient KSBs to complete the apprenticeship. The apprentice must:
For the interview underpinned by a portfolio of evidence, the apprentice must submit a portfolio of evidence.
The apprentice must submit the gateway evidence to their EPAO, including any organisation specific policies and procedures requested by the EPAO. |
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End-point assessment - typically 3 months
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The grades available for each assessment method are below
Observation with questioning:
Interview underpinned by a portfolio of evidence:
Overall EPA and apprenticeship can be graded:
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Professional recognition
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This apprenticeship aligns with:
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The EPA is taken in the EPA period. The EPA period starts when the EPAO confirms the gateway requirements have been met and is typically 3 months.
The EPAO should confirm the gateway requirements have been met and start the EPA as quickly as possible.
The apprentice’s employer must be content that the apprentice has attained sufficient KSBs to complete the apprenticeship. The employer may take advice from the apprentice's training provider, but the employer must make the decision. The apprentice will then enter the gateway.
The apprentice must meet the gateway requirements before starting their EPA.
They must:
Portfolio of evidence requirements:
The apprentice must compile a portfolio of evidence during the on-programme period of the apprenticeship. It should only contain evidence related to the KSBs that will be assessed by the interview. It will typically contain 18 discrete pieces of evidence. Evidence must be mapped against the KSBs. Evidence may be used to demonstrate more than one KSB; a qualitative as opposed to quantitative approach is suggested.
Evidence sources may include:
This is not a definitive list; other evidence sources can be included.
The portfolio of evidence should not include reflective accounts or any methods of self-assessment. Any employer contributions should focus on direct observation of performance, for example, witness statements, rather than opinions. The evidence provided should be valid and attributable to the apprentice; the portfolio of evidence should contain a statement from the employer and apprentice confirming this.
The EPAO should not assess the portfolio of evidence directly as it underpins the interview. The independent assessor should review the portfolio of evidence to prepare questions for the interview. They are not required to provide feedback after this review.
The apprentice must submit the gateway evidence to their EPAO, including any organisation specific policies and procedures requested by the EPAO.
The assessment methods can be delivered in any order.
The result of one assessment method does not need to be known before starting the next.
In the observation with questions, an independent assessor observes the apprentice in their workplace and asks questions. The apprentice completes their day-to-day duties under normal working conditions. Simulation is not allowed. It gives the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method.
This assessment method is being used because:
The observation with questioning must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.
An independent assessor must conduct and assess the observation with questioning.
The independent assessor must only observe one apprentice at a time to ensure quality and rigour. They must be as unobtrusive as possible.
The EPAO must give the apprentice 2 weeks' notice of the observation with questions.
The observation must take 2 hours and 30 minutes. The observation will be for 2 hours and the questioning will be 30 minutes.
The independent assessor can increase the time of the observation with questions by up to 10%. This time is to allow the apprentice to complete a task or respond to a question if necessary.
The observation with questions cannot be split, except for comfort breaks or to allow the apprentice to move from one location to another. Such breaks will not count towards the total observed time.
The EPAO must manage invigilation of the apprentice during the assessment, to maintain security of the EPA, in line with their malpractice policy. This includes breaks and moving between locations.
The independent assessor must explain to the apprentice the format and timescales of the observation with questions before it starts. This does not count towards the assessment time.
The apprentice may choose to end any assessment method early. The apprentice must be confident they have demonstrated competence against the assessment requirements for the assessment method. The independent assessor or EPAO must ensure the apprentice is fully aware of all assessment requirements. The independent assessor or EPAO cannot suggest or choose to end any assessment methods early (unless in an emergency). The EPAO is responsible for ensuring the apprentice understands the implications of ending an assessment early if they choose to do so. The independent assessor may suggest the assessment continues. The independent assessor must document the apprentice’s request to end any assessment early.
The independent assessor should observe the following during the observation:
Core activities:
Option 1 - Retail and instore butcher, activities to observe:
For this option, individuals and independent assessors can use the animal species that is available on the day.
Option 2 - Process butcher, activities to observe:
For this option, individuals and independent assessors can focus on the animal species relevant to the employer. The EPAO needs to ‘elect’ a maximum of two cutting tasks from across the production line activity, for example from the leg line or shoulder line as may be applicable. For process butchers, the EPAO will notify the apprentice and their employer of the process ‘lines’ to be assessed at the two weeks notification stage. This will provide the apprentice with the opportunity to demonstrate the KSBs mapped to this method across the process lines.
These activities provide the apprentice with the opportunity to demonstrate the KSBs mapped to this assessment method.
The independent assessor must ask questions. Questioning can occur both during and after the observation.
The purpose of the questions is:
The time for questioning is included in the overall assessment time. The independent assessor must ask at least 6 questions. To remain as unobtrusive as possible, the independent assessor should ask questions during natural stops between tasks and after completion of work rather than disrupting the apprentice’s flow. The independent assessor must create their own questions in line with the EPAO’s training. Follow-up questions are allowed where clarification is required.
The independent assessor must ask questions about KSBs that were not observed to gather assessment evidence. These questions are in addition to the above set number of questions for the observation with questions and should be kept to a minimum.
The independent assessor must make the grading decision. The independent assessor must assess the observation and responses to questions holistically when deciding the grade.
The independent assessor must keep accurate records of the assessment. They must record:
The observation with questioning must take place in the apprentice’s normal place of work for example, their employer’s premises or a customer’s premises. Equipment and resources needed for the observation must be provided by the employer and be in good and safe working condition.
Questioning that occurs after the observation should take place in a suitable environment, for example a quiet room, free from distractions and influence.
The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO must maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.
The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.
The EPAO must produce the following materials to support the observation with questioning:
The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.
In the interview, an independent assessor asks the apprentice questions. It gives the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method.
The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence.
This assessment method is being used because:
The interview must be structured to give the apprentice the opportunity to demonstrate the KSBs mapped to this assessment method to the highest available grade.
An independent assessor must conduct and assess the interview.
The EPAO must give an apprentice 2 weeks' notice of the interview.
The independent assessor must have at least 2 weeks to review the supporting documentation.
The apprentice must have access to their portfolio of evidence during the interview.
The apprentice can refer to and illustrate their answers with evidence from their portfolio of evidence however, the portfolio of evidence is not directly assessed.
The interview must last for 60 minutes. The independent assessor can increase the time of the interview by up to 10%. This time is to allow the apprentice to respond to a question if necessary.
The independent assessor must ask at least 6 questions. The independent assessor must use the questions from the EPAO’s question bank or create their own questions in line with the EPAO’s training. Follow-up questions are allowed where clarification is required.
The apprentice may choose to end the assessment method early. The apprentice must be confident they have demonstrated competence against the assessment requirements for the assessment method. The independent assessor or EPAO must ensure the apprentice is fully aware of all assessment requirements. The independent assessor or EPAO cannot suggest or choose to end the assessment methods early, unless in an emergency. The EPAO is responsible for ensuring the apprentice understands the implications of ending an assessment early if they choose to do so. The independent assessor may suggest the assessment continues. The independent assessor must document the apprentice’s request to end the assessment early.
The independent assessor must make the grading decision.
The independent assessor must keep accurate records of the assessment. They must record:
The interview must take place in a suitable venue selected by the EPAO for example, the EPAO’s or employer’s premises.
The interview can be conducted by video conferencing. The EPAO must have processes in place to verify the identity of the apprentice and ensure the apprentice is not being aided.
The interview should take place in a quiet room, free from distractions and influence.
The EPAO must develop a purpose-built assessment specification and question bank. It is recommended this is done in consultation with employers of this occupation. The EPAO must maintain the security and confidentiality of EPA materials when consulting with employers. The assessment specification and question bank must be reviewed at least once a year to ensure they remain fit-for-purpose.
The assessment specification must be relevant to the occupation and demonstrate how to assess the KSBs mapped to this assessment method. The EPAO must ensure that questions are refined and developed to a high standard. The questions must be unpredictable. A question bank of sufficient size will support this.
The EPAO must ensure that the apprentice has a different set of questions in the case of re-sits or re-takes.
The EPAO must produce the following materials to support the interview underpinned by a portfolio of evidence:
The EPAO must ensure that the EPA materials are subject to quality assurance procedures including standardisation and moderation.
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Theme
KSBs
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Pass
Apprentices must demonstrate all of the pass descriptors for the core and their option
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Distinction
Apprentices must demonstrate all of the pass descriptors and all of the distinction descriptors for the core and their option
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|---|---|---|
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(Core) Butchery principles and practices
K6 K24 S2 S4 |
Demonstrates how they maintain cutting equipment to undertake a range of butchery skills which adhere to policies and operating procedures and explains the craft and knife skills used for cutting, boning, and trimming and explains the common cuts associated with meat products. (K6, K24, S2, S4) |
Details craft and knife skills required in butchery and justifies and demonstrates which ones are used for each part of the meat preparation. (K6, S2) |
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(Core) Meat processing and preparation
K4 K5 K7 K11 K21 S3 S5 |
Demonstrates how to maintain meat products using their knowledge of the use of mechanical equipment for meat processing and preparation, and secondary processes, including supply chain and traceability functions, explaining the need for traceability in the procurement and supply of meat. (K4, K7, K21, S5) Demonstrates the handling of carcasses and primals whilst using their knowledge of the principles of meat species and their knowledge of the methods for weighing meat products. (K11, S3, K5) |
Shows how to handle carcasses and primals and explains what happens if the product does not meet customer specification and food safety compliance. (S3, S5) |
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(Core) Regulations and legislation
K10 K13 S1 |
Explains the regulatory and legislative requirements which impact on their role and shows how they comply with them. (K13, S1) Outlines health and food safety, and personal and workplace hygiene practices that are important within the production environment and food sales. (K10) |
None |
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(Core) Customer service and stakeholders
K17 S9 B1 B5 |
Describes the methods they use to communicate and operate professionally with customers and demonstrates how they use them to meet customer and stakeholder requirements adapting to circumstances as required. (K17, S9, B1, B5) |
None |
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(Core) Organisation and business
K14 S7 |
Describes the IT digital systems and software used in their business and shows how they use them to support production, sales, and customer service. (K14, S7) |
None |
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(Process butcher) Organisation and business
K28 K29 K30 S21 S22 S23 |
Explains the parameters of customer specifications or contracts and shows how they adhere to them during meat processing and preparation. (K28, S21) Outlines the importance of foreign body control and metal detection and demonstrates how they contribute to this process. (K29, S22) Demonstrates how they meet key performance indicators through the delivery of volume and pace required for the processing of meat in order to meet them. (K30, S23) |
Lists the actions they take to detect foreign bodies and metal in meat processing and explains why it is important to do this. (K29, S22) Details customer specifications or contracts and explains what happens if these are not met during meat processing. (K28, S21) |
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(Retail and instore butcher) Customer service and stakeholders
K23 K25 S11 S12 S13 S16 S17 S18 |
Describes the counter sales environment and demonstrates how to set up and close meat counter displays and the preparation, production and display of meat products and value-added products to stakeholders’ specifications. (K23, S13, S16, S18) Describes the methods used for product pricing, sealing, packaging, and labelling, and demonstrates how they balance customer needs with additional linked products and services, encouraging customer loyalty and repeat business. (K25, S17) Serves customers in line with brand standards and advises on use by dates, storage, preparation, and cooking of meat products. (S11, S12)
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Justifies alternative products offered to the customer and how this will continue to ensure customer loyalty and repeat business (S13, S17) |
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(Core) Working with a team
S6 B2 B3 |
Works collaboratively with and supports colleagues to deliver the daily workplace requirements whilst taking ownership of their tasks and workload. (S6, B2, B3) |
None |
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Theme
KSBs
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Pass
Apprentices must demonstrate all of the pass descriptors
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Distinction
Apprentices must demonstrate all of the pass descriptors and all of the distinction descriptors
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|---|---|---|
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(Core) Butchery principles and practices
K1 K2 K3 K19 |
Outlines the development of the meat sector and how practices have evolved. (K1) Describes the principles of butchery and slaughter practices including practices such as Halal and Kosher. (K2) Explains the principles of waste minimisation, saleable yield, and predictive costing methods. (K3) Explains the grading and classification of carcasses, the equipment used, and the impact it has on the products. (K19)
|
None |
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(Core) Storage and stock control
K8 K9 K18 S10 |
Describes the business’s approach to sustainability and how this is applied to the processing and disposal of waste material. (K18, S10) Explains stock control, quality assurance and the importance of temperature control and safe movement of meat in the butchery environment. (K8, K9)
|
None |
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(Core) Regulations and legislation
K20 K22 |
Describes the impact of their role in the audit and inspection process. (K20) Explains the enforcement agencies and regulators, relevant to their organisation and the impact on internal policies. (K22)
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Details the impact of their role in the audit and inspection process and the impact on the business if they failed an element of the process. (K20) |
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(Core) Customer service and stakeholders
K15 |
Describes the customer profile of the business and their purchasing habits. (K15)
|
None |
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(Core) Organisation and business
K16 S8 |
Explains the business aims and objectives and how their work contributes to them and continuous improvement activities which focus on improving sustainability. (K16, S8) |
None |
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(Core) Working with a team
K12 B4 |
Explains how they collaborate with others to seek learning opportunities and continuous professional development which supports the working environment. (K12, B4) |
None |
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(Process butcher) Organisation and business
K31 S19 S20 |
Explains what the saleable yield of the business is and how they have contributed to maximising this. (K31, S19) Describes how working to the agreed specifications for their role contributes to the efficiencies that support the business’s key performance indicators (KPIs). (S20)
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None |
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(Retail and instore butcher) Customer service and stakeholders
K26 K27 S14 S15 |
Describes the factors that influence demand of meat products and seasonal foods and how they plan and prepare in the merchandising and promotion of them. (K26, S14) Explains the heritage and provenance information in retail and how they provide this information to the customer. (K27, S15)
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Outlines the factors that influence demand of meat products and seasonal foods and justifies which products they merchandise and promote. (K26, S14) Explains the importance of heritage and provenance information in retail and why they provide this information to the customer. (K27, S15)
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Performance in the EPA determines the overall grade of:
An independent assessor must individually grade the observation with questioning and interview underpinned by a portfolio of evidence in line with this EPA plan.
The EPAO must combine the individual assessment method grades to determine the overall EPA grade.
If the apprentice fails one assessment method or more, they will be awarded an overall fail.
To achieve an overall pass, the apprentice must achieve at least a pass in all the assessment methods. To achieve an overall EPA ‘distinction, the apprentice must achieve a distinction in the two assessment methods (observation with questioning, and the interview underpinned by a portfolio of evidence).
Grades from individual assessment methods must be combined in the following way to determine the grade of the EPA overall.
| Observation with questioning | Interview underpinned by a portfolio of evidence | Overall Grading |
|---|---|---|
| Fail | Fail | Fail |
| Pass | Fail | Fail |
| Fail | Pass | Fail |
| Pass | Pass | Pass |
| Pass | Distinction | Pass |
| Distinction | Pass | Pass |
| Distinction | Distinction | Distinction |
If the apprentice fails one assessment method or more, they can take a re-sit or a re-take at their employer’s discretion. The apprentice’s employer needs to agree that a re-sit or re-take is appropriate. A re-sit does not need further learning, whereas a re-take does. The apprentice should have a supportive action plan to prepare for a re-sit or a re-take.
The employer and the EPAO should agree the timescale for a re-sit or re-take. A re-sit is typically taken within 2 months of the EPA outcome notification. The timescale for a re-take is dependent on how much re-training is required and is typically taken within 3 months of the EPA outcome notification.
Failed assessment methods must be re-sat or re-taken within a 6-month period from the EPA outcome notification, otherwise the entire EPA will need to be re-sat or re-taken in full.
Re-sits and re-takes are not offered to an apprentice wishing to move from pass to a higher grade.
The apprentice will get a maximum EPA grade of pass for a re-sit or re-take, unless the EPAO determines there are exceptional circumstances.
| Roles | Responsibilities |
|---|---|
|
Apprentice |
As a minimum, the apprentice should:
|
|
Employer |
As a minimum, the apprentice's employer must:
|
|
EPAO |
As a minimum, the EPAO must:
|
|
Independent assessor |
As a minimum, an independent assessor must:
|
|
Training provider |
As a minimum, the training provider must:
|
The EPAO must have reasonable adjustments arrangements for the EPA.
This should include:
Adjustments must maintain the validity, reliability and integrity of the EPA as outlined in this EPA plan.
Internal quality assurance refers to the strategies, policies and procedures that an EPAO must have in place to ensure valid, consistent and reliable EPA decisions.
EPAOs for this EPA must adhere to the requirements within the roles and responsibilities table.
They must also appoint independent assessors who:
Affordability of the EPA will be aided by using at least some of the following:
This apprenticeship aligns with:
| Knowledge | Assessment methods |
|---|---|
|
K1: Core.
The development of the meat sector and how practices have evolved. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K2: Core.
The principles of butchery and slaughter practices, such as Halal and Kosher. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K3: Core.
The principles of waste minimisation, saleable yield, and predictive costing methods. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K4: Core.
Meat processing and preparation including the supply chain and traceability functions. Back to Grading |
Observation with questioning |
|
K5: Core.
The principles of meat species such as butchery by products, primal, joints and muscles. Back to Grading |
Observation with questioning |
|
K6: Core.
The craft and knife skills used for cutting, boning, and trimming of meat. Back to Grading |
Observation with questioning |
|
K7: Core.
Use of mechanical equipment for secondary processes such as mincing. Back to Grading |
Observation with questioning |
|
K8: Core.
Cold storage including the control of temperature, and safe movement of meat in the butchery environment. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K9: Core.
Stock control and quality assurance. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K10: Core.
Health and safety, and food safety including personal and workplace hygiene, and as part of the wider food sales or production environment. Back to Grading |
Observation with questioning |
|
K11: Core.
Methods for weighing meat products. Back to Grading |
Observation with questioning |
|
K12: Core.
Collaborate with the team or individual to support the working environment. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K13: Core.
Relevant legislation and regulation such as data protection, food safety and allergens and how they impact on their role. Back to Grading |
Observation with questioning |
|
K14: Core.
Use of IT and digital systems, and software used in their business. Back to Grading |
Observation with questioning |
|
K15: Core.
The customer profile of the business and customers’ purchasing habits. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K16: Core.
The business aims and objectives and how their work contributes to them. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K17: Core.
Methods for communicating with customers, to support and increase sales, and encourage customer loyalty. Back to Grading |
Observation with questioning |
|
K18: Core.
The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K19: Core.
The grading and classification of carcasses, the equipment used, and the impact it has on the products. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K20: Core.
The impact of their role in the audit and inspection process. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K21: Core.
The need for traceability in the procurement and supply of meat. Back to Grading |
Observation with questioning |
|
K22: Core.
The enforcement agencies and regulators, relevant to their organisation, that work within the meat industry and the impact on internal policies. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K23: Retail and instore butcher.
The counter sales environment, such as cash administration, retail display, stock replenishment systems including on-line services. Back to Grading |
Observation with questioning |
|
K24: Core.
Common cuts associated with meat products such as poultry, game, pork, beef, and lamb. Back to Grading |
Observation with questioning |
|
K25: Retail and instore butcher.
Methods for product pricing, sealing, packaging, and labelling. Back to Grading |
Observation with questioning |
|
K26: Retail and instore butcher.
The factors that influence demand of meat products and seasonal foods. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K27: Retail and instore butcher.
Heritage and provenance information in store and in retail. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
K28: Process butcher.
The parameters of customer specifications or contracts. Back to Grading |
Observation with questioning |
|
K29: Process butcher.
Importance of foreign body control and metal detection. Back to Grading |
Observation with questioning |
|
K30: Process butcher.
The volume and pace of meat processing required to meet key performance indicators (KPIs). Back to Grading |
Observation with questioning |
|
K31: Process butcher.
The saleable yield of the business and how to maximise it. Back to Grading |
Interview underpinned by a portfolio of evidence |
| Skill | Assessment methods |
|---|---|
|
S1: Core.
Comply with regulations and legislation relevant to their role and business. Back to Grading |
Observation with questioning |
|
S2: Core.
Able to maintain, sharpen, and use knives and cutting equipment to undertake a range of primary and secondary butchery skills. Back to Grading |
Observation with questioning |
|
S3: Core.
Manual handling of carcasses and primal through the manufacturing or butchery process. Back to Grading |
Observation with questioning |
|
S4: Core.
Adhere to the organisational policies and standard operating procedures. Back to Grading |
Observation with questioning |
|
S5: Core.
Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain. Back to Grading |
Observation with questioning |
|
S6: Core.
Support colleagues in delivering the daily workplace requirements. Back to Grading |
Observation with questioning |
|
S7: Core.
Use technology and applications to support production, sales, and customer service. Back to Grading |
Observation with questioning |
|
S8: Core.
Contribute to continuous improvement activities which focus on improving sustainability within the business. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
S9: Core.
Communicate with customers and stakeholders to meet their requirements. Back to Grading |
Observation with questioning |
|
S10: Core.
Process and dispose of waste material. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
S11: Retail and instore butcher.
Serve customers in line with brand standards. Back to Grading |
Observation with questioning |
|
S12: Retail and instore butcher.
Advise customers on the use by dates, storage, preparation, and cooking of meat products. Back to Grading |
Observation with questioning |
|
S13: Retail and instore butcher.
Prepare, produce, and display meat products such as joints, portions, sausages, burgers, value-added products and offer alternative products when required. Back to Grading |
Observation with questioning |
|
S14: Retail and instore butcher.
Plan and prepare for seasonal supply and demand of meat products in the merchandising and promotion of seasonal foods. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
S15: Retail and instore butcher.
Provide provenance and heritage product information. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
S16: Retail and instore butcher.
Set up and close meat counter displays. Back to Grading |
Observation with questioning |
|
S17: Retail and instore butcher.
Balance the customers’ needs with additional linked products and services such as marinades, and encourage customer loyalty and repeat business. Back to Grading |
Observation with questioning |
|
S18: Retail and instore butcher.
Produce meat to the specific volume, size, and weight to meet the needs of stakeholders. Back to Grading |
Observation with questioning |
|
S19: Process butcher.
Maximise the saleable yield for the business. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
S20: Process butcher.
Contribute to efficiencies to support the key performance indicators (KPIs) of the business through working to agreed specifications for their role. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
S21: Process butcher.
Adhere to customer specifications and contracts. Back to Grading |
Observation with questioning |
|
S22: Process butcher.
Contribute to foreign body control and metal detection. Back to Grading |
Observation with questioning |
|
S23: Process butcher.
Meet key performance indicators within meat processing. Back to Grading |
Observation with questioning |
| Behaviour | Assessment methods |
|---|---|
|
B1: Core.
Operates professionally with integrity and confidentiality. Back to Grading |
Observation with questioning |
|
B2: Core.
Works collaboratively and shares knowledge with colleagues and stakeholders across the organisation. Back to Grading |
Observation with questioning |
|
B3: Core.
Has accountability and takes responsibility and ownership of their tasks and workload. Back to Grading |
Observation with questioning |
|
B4: Core.
Seeks learning opportunities and continuous professional development. Back to Grading |
Interview underpinned by a portfolio of evidence |
|
B5: Core.
Works flexibly and adapts to circumstances. Back to Grading |
Observation with questioning |
| KSBS GROUPED BY THEME | Knowledge | Skills | Behaviour |
|---|---|---|---|
|
(Core) Butchery principles and practices
K6 K24 S2 S4 |
The craft and knife skills used for cutting, boning, and trimming of meat. (K6) Common cuts associated with meat products such as poultry, game, pork, beef, and lamb. (K24) |
Able to maintain, sharpen, and use knives and cutting equipment to undertake a range of primary and secondary butchery skills. (S2) Adhere to the organisational policies and standard operating procedures. (S4) |
None |
|
(Core) Meat processing and preparation
K4 K5 K7 K11 K21 S3 S5 |
Meat processing and preparation including the supply chain and traceability functions. (K4) The principles of meat species such as butchery by products, primal, joints and muscles. (K5) Use of mechanical equipment for secondary processes such as mincing. (K7) Methods for weighing meat products. (K11) The need for traceability in the procurement and supply of meat. (K21) |
Manual handling of carcasses and primal through the manufacturing or butchery process. (S3) Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain. (S5) |
None |
|
(Core) Regulations and legislation
K10 K13 S1 |
Health and safety, and food safety including personal and workplace hygiene, and as part of the wider food sales or production environment. (K10) Relevant legislation and regulation such as data protection, food safety and allergens and how they impact on their role. (K13) |
Comply with regulations and legislation relevant to their role and business. (S1) |
None |
|
(Core) Customer service and stakeholders
K17 S9 B1 B5 |
Methods for communicating with customers, to support and increase sales, and encourage customer loyalty. (K17) |
Communicate with customers and stakeholders to meet their requirements. (S9) |
Operates professionally with integrity and confidentiality. (B1) Works flexibly and adapts to circumstances. (B5) |
|
(Core) Organisation and business
K14 S7 |
Use of IT and digital systems, and software used in their business. (K14) |
Use technology and applications to support production, sales, and customer service. (S7) |
None |
|
(Process butcher) Organisation and business
K28 K29 K30 S21 S22 S23 |
The parameters of customer specifications or contracts. (K28) Importance of foreign body control and metal detection. (K29) The volume and pace of meat processing required to meet key performance indicators (KPIs). (K30) |
Adhere to customer specifications and contracts. (S21) Contribute to foreign body control and metal detection. (S22) Meet key performance indicators within meat processing. (S23) |
None |
|
(Retail and instore butcher) Customer service and stakeholders
K23 K25 S11 S12 S13 S16 S17 S18 |
The counter sales environment, such as cash administration, retail display, stock replenishment systems including on-line services. (K23) Methods for product pricing, sealing, packaging, and labelling. (K25) |
Serve customers in line with brand standards. (S11) Advise customers on the use by dates, storage, preparation, and cooking of meat products. (S12) Prepare, produce, and display meat products such as joints, portions, sausages, burgers, value-added products and offer alternative products when required. (S13) Set up and close meat counter displays. (S16) Balance the customers’ needs with additional linked products and services such as marinades, and encourage customer loyalty and repeat business. (S17) Produce meat to the specific volume, size, and weight to meet the needs of stakeholders. (S18) |
None |
|
(Core) Working with a team
S6 B2 B3 |
None |
Support colleagues in delivering the daily workplace requirements. (S6) |
Works collaboratively and shares knowledge with colleagues and stakeholders across the organisation. (B2) Has accountability and takes responsibility and ownership of their tasks and workload. (B3) |
| KSBS GROUPED BY THEME | Knowledge | Skills | Behaviour |
|---|---|---|---|
|
(Core) Butchery principles and practices
K1 K2 K3 K19 |
The development of the meat sector and how practices have evolved. (K1) The principles of butchery and slaughter practices, such as Halal and Kosher. (K2) The principles of waste minimisation, saleable yield, and predictive costing methods. (K3) The grading and classification of carcasses, the equipment used, and the impact it has on the products. (K19) |
None |
None |
|
(Core) Storage and stock control
K8 K9 K18 S10 |
Cold storage including the control of temperature, and safe movement of meat in the butchery environment. (K8) Stock control and quality assurance. (K9) The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling. (K18) |
Process and dispose of waste material. (S10) |
None |
|
(Core) Regulations and legislation
K20 K22 |
The impact of their role in the audit and inspection process. (K20) The enforcement agencies and regulators, relevant to their organisation, that work within the meat industry and the impact on internal policies. (K22) |
None |
None |
|
(Core) Customer service and stakeholders
K15 |
The customer profile of the business and customers’ purchasing habits. (K15) |
None |
None |
|
(Core) Organisation and business
K16 S8 |
The business aims and objectives and how their work contributes to them. (K16) |
Contribute to continuous improvement activities which focus on improving sustainability within the business. (S8) |
None |
|
(Core) Working with a team
K12 B4 |
Collaborate with the team or individual to support the working environment. (K12) |
None |
Seeks learning opportunities and continuous professional development. (B4) |
|
(Process butcher) Organisation and business
K31 S19 S20 |
The saleable yield of the business and how to maximise it. (K31) |
Maximise the saleable yield for the business. (S19) Contribute to efficiencies to support the key performance indicators (KPIs) of the business through working to agreed specifications for their role. (S20) |
None |
|
(Retail and instore butcher) Customer service and stakeholders
K26 K27 S14 S15 |
The factors that influence demand of meat products and seasonal foods. (K26) Heritage and provenance information in store and in retail. (K27) |
Plan and prepare for seasonal supply and demand of meat products in the merchandising and promotion of seasonal foods. (S14) Provide provenance and heritage product information. (S15) |
None |
| Version | Change detail | Earliest start date | Latest start date | Latest end date |
|---|---|---|---|---|
| Revised version awaiting implementation | Occupational standard, end-point assessment plan and funding band revised | 16/09/2024 | Not set | Not set |
| 1.1 | Standard revised and end-point assessment plan revised. The funding band for this standard has been reviewed and remains at £9000. (Dec-2018) | 19/09/2016 | Not set | Not set |
| 1.0 | Retired | 24/09/2015 | 18/09/2016 | Not set |
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