Apprenticeship training course

Butcher (level 2)

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Information about Butcher (level 2)

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

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • The development of the meat sector and how practices have evolved.
  • The principles of butchery and slaughter practices, such as Halal and Kosher.
  • The principles of waste minimisation, saleable yield, and predictive costing methods.
  • Meat processing and preparation including the supply chain and traceability functions.
  • The principles of meat species such as butchery by products, primal, joints and muscles.
  • The craft and knife skills used for cutting, boning, and trimming of meat.
  • Methods and approaches for using mechanical equipment for secondary processes such as mincing
  • Cold storage including the control of temperature, and safe movement of meat in the butchery environment.
  • Stock control and quality assurance.
  • Health and safety, and food safety including personal and workplace hygiene, and as part of the wider food sales or production environment.
  • Methods for weighing meat products.
  • Collaborate with the team or individual to support the working environment.
  • Relevant legislation and regulation such as data protection, food safety and allergens and how they impact on their role.
  • Use of IT and digital systems, and software used in their business.
  • The customer profile of the business and customers’ purchasing habits.
  • The business aims and objectives and how their work contributes to them.
  • Methods for communicating with customers, to support and increase sales, and encourage customer loyalty.
  • The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling.
  • The grading and classification of carcases, the equipment used, and the impact it has on the products.
  • The impact of their role in the audit and inspection process.
  • The need for traceability in the procurement and supply of meat.
  • The enforcement agencies and regulators, relevant to their organisation, that work within the meat industry and the impact on internal policies.
  • Common cuts associated with Retail/Instore meat products for example poultry, game, pork, beef or lamb.
  • Common cuts associated with Process meat products for example poultry, game, pork, beef or lamb.
  • The counter sales environment, such as cash administration, retail display, stock replenishment systems including on-line services.
  • Methods for product pricing, sealing, packaging, and labelling.
  • The factors that influence demand of meat products and seasonal foods.
  • Heritage and provenance information in store and in retail.
  • The development of the meat sector and how practices have evolved.
  • The principles of butchery and slaughter practices, such as Halal and Kosher.
  • The principles of waste minimisation, saleable yield, and predictive costing methods.
  • Meat processing and preparation including the supply chain and traceability functions.
  • The principles of meat species such as butchery by products, primal, joints and muscles.
  • The craft and knife skills used for cutting, boning, and trimming of meat.
  • Methods and approaches for using mechanical equipment for secondary processes such as mincing
  • Cold storage including the control of temperature, and safe movement of meat in the butchery environment.
  • Stock control and quality assurance.
  • Health and safety, and food safety including personal and workplace hygiene, and as part of the wider food sales or production environment.
  • Methods for weighing meat products.
  • Collaborate with the team or individual to support the working environment.
  • Relevant legislation and regulation such as data protection, food safety and allergens and how they impact on their role.
  • Use of IT and digital systems, and software used in their business.
  • The customer profile of the business and customers’ purchasing habits.
  • The business aims and objectives and how their work contributes to them.
  • Methods for communicating with customers, to support and increase sales, and encourage customer loyalty.
  • The business approach to sustainability and its carbon footprint such as approaches to responsible product sourcing, waste reduction and recycling.
  • The grading and classification of carcases, the equipment used, and the impact it has on the products.
  • The impact of their role in the audit and inspection process.
  • The need for traceability in the procurement and supply of meat.
  • The enforcement agencies and regulators, relevant to their organisation, that work within the meat industry and the impact on internal policies.
  • Common cuts associated with Retail/Instore meat products for example poultry, game, pork, beef or lamb.
  • Common cuts associated with Process meat products for example poultry, game, pork, beef or lamb.
  • The parameters of customer specifications or contracts.
  • Importance of foreign body control and metal detection.
  • The volume and pace of meat processing required to meet key performance indicators (KPIs).
  • The saleable yield of the business relating to carcases or primals and how to maximise it.

  Skills

  • Comply with regulations and legislation relevant to their role and business.
  • Maintains and sharpens knives and cutting equipment.
  • Manual handling of carcases or primals through the manufacturing or butchery process.
  • Adhere to the organisational policies and standard operating procedures.
  • Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
  • Support colleagues in delivering the daily workplace requirements.
  • Use technology and applications to support production, sales, and customer service.
  • Contribute to continuous improvement activities which focus on improving sustainability within the business.
  • Communicate with customers and stakeholders to meet their requirements.
  • Process and dispose of waste material.
  • Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.
  • Serve customers in line with brand standards.
  • Advise customers on the use by dates, storage, preparation, and cooking of meat products.
  • Prepare, produce, and display meat products such as joints, portions, sausages, burgers, value-added products and offer alternative products when required.
  • Plan and prepare for seasonal supply and demand of meat products in the merchandising and promotion of seasonal foods.
  • Provide provenance and heritage product information.
  • Set up and close meat counter displays.
  • Balance the customers’ needs with additional linked products and services such as marinades, and encourage customer loyalty and repeat business.
  • Produce meat to the specific volume, size, and weight to meet the needs of stakeholders.
  • Comply with regulations and legislation relevant to their role and business.
  • Maintains and sharpens knives and cutting equipment.
  • Manual handling of carcases or primals through the manufacturing or butchery process.
  • Adhere to the organisational policies and standard operating procedures.
  • Maintain the meat product to the given customer specification and food safety compliance and traceability procedures in the meat supply chain.
  • Support colleagues in delivering the daily workplace requirements.
  • Use technology and applications to support production, sales, and customer service.
  • Contribute to continuous improvement activities which focus on improving sustainability within the business.
  • Communicate with customers and stakeholders to meet their requirements.
  • Process and dispose of waste material.
  • Uses knives and cutting equipment to undertake a range of primary and secondary butchery skills.
  • Maximise the saleable yield for the business relating to carcases or primals.
  • Contribute to efficiencies to support the key performance indicators (KPIs) of the business through working to agreed specifications for their role.
  • Adhere to customer specifications and contracts.
  • Contribute to foreign body control and metal detection.
  • Meet key performance indicators within meat processing.

  Behaviours

  • Operates professionally with integrity and confidentiality.
  • Works collaboratively and shares knowledge with colleagues and stakeholders across the organisation.
  • Has accountability and takes responsibility and ownership of their tasks and workload.
  • Seeks learning opportunities and continuous professional development.
  • Works flexibly and adapts to circumstances.
  • Operates professionally with integrity and confidentiality.
  • Works collaboratively and shares knowledge with colleagues and stakeholders across the organisation.
  • Has accountability and takes responsibility and ownership of their tasks and workload.
  • Seeks learning opportunities and continuous professional development.
  • Works flexibly and adapts to circumstances.
• Apprenticeship category (sector): Sales, marketing and procurement
• Qualification level: 2; Equal to GCSE
• Course duration: 18 months
• Maximum funding: £9,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Butcher
  • Counter sales assistant
  • Butchery operative
  • Poultry processor

View more information about Butcher (level 2) from the Institute for Apprenticeships and Technical Education.