To ensure the butchery apprenticeships meet the needs of all sectors ftc are holding a consultation.

This survey marks the first phase of that consultation. It’s timely as the Level 2 Butcher Standard is due for review by the Institute for Apprenticeships this year. As you’re on the front line delivering butchery apprenticeship training your views matter to us. The consultation results will be shared with the butchery employer trailblazer group and other interested parties to help steer the future development of these apprenticeships. We hope that as many of you as possible will share your views by completing the survey below.

If you would be happy to be contacted to discuss the apprenticeship in more detail please leave your contact details in the question 10 comments box. Thank you. 

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* 1. Which of the following best describes the nature of your business?

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* 2. Have your apprentices completed their end-point assessment (EPA) for their apprenticeship?

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* 3. Please take a moment to review the core KNOWLEDGE requirements of the apprenticeship standard, as set out below:

Butchers will possess the following CORE knowledge and understand:

  • The development of the meat sector leading up to the modern day, including its values, culture, traditions and connection to membership bodies and professional institutions
  • The principles of butchery; including the selection, procurement, provenance and handling of livestock leading to welfare and associated lairage and slaughter practices, including Halal and Kosher
  • The principles of waste minimisation, saleable yield and predictive costing methods
  • The meat and poultry marketplace including the supply chain/traceability functions and key legislative and  enforcement agencies that regulate the retail and/or process environments
  • The principles of meat and poultry species including knowledge associated with carcass by-products, primal, joints and muscles
  • The various craft and knife skills used for cutting, boning, trimming and mincing of meat including the use of relevant mechanical equipment as required
  • Cold storage, stock control and safe movement of meat and/or poultry in the butchery environment
  • Stock control, product pricing, quality assurance and meeting the expectations of customers &/or contractors
  • Health and food safety including hygiene both in personal terms and as part of the wider food sales/production environment
  • Methods for weighing products, controlling temperature, wrapping, sealing, packing, labelling and stock control of meat and poultry products for wholesale or retail sale
  • Employment, rights and responsibilities, including equality, team working practices and the importance of continuous personal development

Do you feel the core knowledge outlined above is a fair reflection of the needs of a L2 Butcher in your sector.

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* 4. Please take a moment to review the core SKILLS requirement of the apprenticeship standard, as outlined below:

Butchers will have CORE skills enabling them to:
  • Prove full awareness and adherence to health and safety regulations and/or additional requirements that may apply to their employer’s food business
  • Carry out a range of primary and secondary butchery skills involving the use of steak and boning knives, hand saws, cleavers, banding needles and other relevant hand tools used in the process of primal cutting, boning, slicing, dicing, rolling, trimming and filleting as used in their employers business
  • Produce meat and/or poultry products (as required) such as sausages/pies made to the specifications of customers or for sale to the public
  • Use machinery (as permitted) & other relevant cutting equipment including the ability to sharpen knives
  • Apply hand/eye co-ordination along with physical agility and manual handling of carcasses through the manufacturing/butchery process
  • Adhere to the legislative regulations that apply in the food industry plus the organisational policies and standard operating procedures that apply within the employer’s business
  • Display the ability to work in a team and individually as required in a busy environment with predetermined deadlines and productivity targets
  • Maintain the quality environment; including product sampling, specification (including customer requirements), food safety compliance and traceability procedures in the meat supply chain
  • Support workforce development; sharing own knowledge and experience to in order to assist new recruits and/or inexperienced colleagues
  • Communicate effectively with customers, suppliers and colleagues displaying the excellent interpersonal skills required to perform the role to the required standard

Do you feel that the skills detailed above accurately represent the skills needed by a Level 2 Butcher in your sector?

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* 5. Please take a moment to consider the core BEHAVIOURS of the standard, as outlined below.

Butchers will display CORE behaviours enabling them to:
  • Take appropriate personal operational responsibility for both health and food safety, apply safe working practices when using knives, hazardous tools and/or related equipment
  • Display a willingness to learn, solve problems & acquire new skills that will be applied in the working environment
  • Be punctual, reliable, diligent and respectful towards customers, peers and colleagues at all times
  • Show attention to detail, carrying out duties in a diligent way and taking account of efficiencies and understanding how these support the profitability of the business
  • Maintain the vision and ethos of the business, including performance levels whilst taking pride in work and fostering positive relationships with customers and colleagues

To what extent do you feel that the BEHAVIOURS above reflect those required by a Level 2 Butcher in your sector?

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* 6. The current L2 Butcher Standard is a single apprenticeship programme made up of core Knowledge, Skills and Behaviours supplemented with specialist retail or processing pathway, depending on the nature of the business.

Do you agree with the current single industry standard, or should consideration be given to new separately devised standards, e.g. one for Craft Retail Butcher, Processing Butcher, In-Store Butcher, etc?

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* 7. If you felt consideration should be given to separate and specific butchery apprenticeships, in which areas do you feel this would be needed?

Please tick all that apply. 

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* 8. How valued do you feel the Log Book and membership of the Institute of Meat are to the apprenticeship?

  Greatly valued Quite valued Neither valued or not Not valued
Log Book
Membership of Institute of Meat

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* 9. How easy is the ‘20% off the job’ element of the butcher apprenticeship to deliver in practice?

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* 10. Compared to the old-style ‘framework apprenticeship’, would you say the Butcher Standard Apprenticeship is better, worse, or about the same?

0 of 10 answered