Key information

  1. Status: Approved for delivery (available for starts)
  2. Reference: ST0078
  3. Version: 1.2
  4. Level: 2
  5. Options: Retail and instore butcher, Process butcher
  6. Typical duration to gateway: 18 months
  7. Typical EPA period: 3 months
  8. Maximum funding: £10000
  9. Route: Sales, marketing and procurement
  10. Integration: None
  11. Date updated: 16/09/2024
  12. Approved for delivery: 24 September 2015
  13. Lars code: 54
  14. EQA provider: Ofqual
  15. Example progression routes:
  16. Review: this apprenticeship will be reviewed in accordance with our change request policy.

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Apprenticeship summary

Overview of the role

Working in a butchers, butchery department or meat processing plant.

Occupation summary

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. 

 

Typical job titles include:

Butcher Butchery operative Green leaf Counter sales assistant Poultry processor Green leaf

Duties

  • Duty 1 Maintain the quality of fresh meat during preparation and process operations.
  • Duty 2 Provide product and process information in compliance with business and legal requirements.
  • Duty 3 Contribute to the health and safety of colleagues, customers, and the working environment by reducing hazards or reporting incidents.
  • Duty 4 Contribute to the business key performance indicators through the reduction of waste and improving sustainability.
  • Duty 5 Maintain meat storage systems in line with regulation and legislation.
  • Duty 6 Contribute to internal and external audits by recording information and sharing with stakeholders.
  • Duty 7 Support the delivery of coaching, training, and development requirements for colleagues.
  • Duty 8 Undertake primal or secondary butchery as per company specification.
  • Duty 9 Undertake daily procedures on workplace, personal safety and health and safety which meet business and legal requirements.
  • Duty 10 Maintain quality control and consistency of the product in line with business and legal requirements.
  • Duty 11 Use IT, technology, and digital solutions to input data, set up machinery or equipment, online orders, social media, and temperature checks.
  • 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.
  • Duty 13 Receive deliveries and check their content and food safety.
  • Duty 14 Maintain tools and equipment to ensure safe working practices, and PPE and PPC are used.
  • Duty 15 Contribute to the maintenance of stock availability through business procurement system.
  • Duty 16 (Retail and instore butcher) Maintain fresh meat and/or self-service product displays for retail sale including labelling and pricing and removing from display at end of day.
  • Duty 17 (Retail and instore butcher) Undertake traditional butchery skills such as sausages, burgers, French trimming and ready to cook meals.
  • Duty 18 (Retail and instore butcher) Contribute to promotional and product launch activities to support the success of the business.
  • Duty 19 (Process butcher) Maintain workflow and line speed practices to ensure production flow.
  • Duty 20 (Process butcher) Set up automated machinery daily and prepare it for the food safety window at the end of shift.

End-point assessment summary

ST0078, butcher level 2

This is a summary of the key things that you – the apprentice and your employer need to know about your end-point assessment (EPA). You and your employer should read the EPA plan for the full details. It has information on assessment method requirements, roles and responsibilities, and re-sits and re-takes.

What is an end-point assessment and why it happens

An EPA is an assessment at the end of your apprenticeship. It will assess you against the knowledge, skills, and behaviours (KSBs) in the occupational standard. Your training will cover the KSBs. The EPA is your opportunity to show an independent assessor how well you can carry out the occupation you have been trained for.

Your employer will choose an end-point assessment organisation (EPAO) to deliver the EPA. Your employer and training provider should tell you what to expect and how to prepare for your EPA.

The length of the training for this apprenticeship is typically 18 months. The EPA period is typically 3 months.

The overall grades available for this apprenticeship are:

  • fail
  • pass
  • distinction

When you pass the EPA, you will be awarded your apprenticeship certificate.


EPA gateway

The EPA gateway is when the EPAO checks and confirms that you have met any requirements required before you start the EPA. You will only enter the gateway when your employer says you are ready.

The gateway requirements for your EPA are:

  • achieved English and mathematics qualifications in line with the apprenticeship funding rules
  • for the interview underpinned by a portfolio of evidence, you must submit a portfolio of evidence

Assessment methods

Observation with questions

You will be observed by an independent assessor completing your work. It will last at least 2 hours. They will ask you at least 6 questions.


Interview underpinned by a portfolio of evidence

You will have an interview with an independent assessor. It will last at least 60 minutes. They will ask you at least 6 questions. The questions will be about certain aspects of your occupation. You need to compile a portfolio of evidence before the EPA gateway. You can use it to help answer the questions.


Multiple-choice test

You will complete a multiple-choice test. It will be closed book, meaning you will not have access to any books or reference materials.

The test will have 30 multiple-choice questions. You will have 45 minutes to complete it.



Who to contact for help or more information

You should speak to your employer if you have a query that relates to your job.

You should speak to your training provider if you have any questions about your training or EPA before it starts.

You should receive detailed information and support from the EPAO before the EPA starts. You should speak to them if you have any questions about your EPA once it has started.Reasonable adjustments

If you have a disability, a physical or mental health condition or other special considerations, you may be able to have a reasonable adjustment that takes this into account. You should speak to your employer, training provider and EPAO and ask them what support you can get. The EPAO will decide if an adjustment is appropriate.


Professional recognition

This apprenticeship aligns with Institute of Meat for full membership

Please contact the professional body for more details.

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Employers involved in creating the standard: Cranswick plc, Lishman's of Ilkley, Morrisons, Bookers, Walter Smith Fine Foods, Sofina Foods, Pilgrims, Dunbia

Version log

Version Change detail Earliest start date Latest start date
1.2 Occupational standard, end-point assessment plan and funding band revised 16/09/2024 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 15/09/2024
1.0 Retired 24/09/2015 18/09/2016

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