The previously revealed Level 2 Abattoir Worker Apprenticeship has now been added to the Institute for Apprenticeships website, meaning it is now up and running.
Although the apprenticeship had been approved a few months ago, the IFA site was not able to publish it on its website until funding had officially been agreed upon.
The funding rate has now reportedly been set at £6,000 and employers can find everything they need to know about the apprenticeship, including the assessment plan, on the IFA webpage.
It is the first dedicated abattoir apprenticeship and is designed to help the industry attract and retain new workers in the field.
The apprenticeship standard aims to deliver high standards across the abattoir sector and produce more quality works who have a full understanding of service and the red meat sector.
The standard outlines key knowledge, skills and behaviours required of an abattoir worker, from receiving in lairage, to humane slaughter and hygienic evisceration.
The apprenticeship is expected to take between 16 to 22 months to complete, from registration to end-point assessment.
Bill Jermey, chief executive of the Food & Drink Training & Education council, which developed the apprenticeship, previously commented: “With no less than three new apprenticeship standards now approved, the meat industry is truly pulling its weight…and importantly getting workers back into skilled occupations.
“I’m delighted that we can now add Abattoir Worker to the list.”
Employers and organisations that have been involved in creating the standard include: ABP, Dunbia, Tulip, Dawn Meats, W M Perry Ltd, C H Rowley Ltd, Peter Coates (Alrewas) Ltd, JA Jewett (Meat) Ltd, BW & JD Glaves & Sons Ltd, Euro Quality Lambs Ltd, A Wright & Son, Fowler Bros Ltd, C Brumpton Ltd.
For more information regarding the apprenticeship, visit www.instituteforapprenticeships.org/apprenticeship-standards/abattoir-worker.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
