Who is this apprenticeship for?
People working in slaughter, meat processing and associated operational roles in regulated food environments.
What will the apprentice develop?
How MI delivers it
Workplace-centred training with tutor support, structured reviews and practical observation.
Learning is connected to the apprentice's real job through structured teaching, coaching, workplace activity and regular progress reviews.
Why develop someone through this programme?
Supports safe, compliant and productive operations while developing the competence needed in a highly regulated environment.
Assessment
Practical competence is developed and evidenced in the workplace alongside the mandatory requirements of the standard.
Progression
Senior operative, team leader, butchery, quality or other food production roles.
Entry and eligibility
MI completes an initial assessment before enrolment to review the apprentice's role, existing knowledge, prior learning and support needs. Employer-specific entry requirements can also apply.