INDUSTRIAL MEAT CUTTER (CCIMC)
The Industrial Meat Cutter Level 1 Certification identifies and recognizes individuals who meet a specified standard defining competence in the meat field.
THE PROCESS TO YOUR CCIMC LEVEL 1 CERTIFICATION
Earning the prestigious Canadian Certified Industrial Meat cutter (CCIMC) Level 1 involves two steps:
Candidates must achieve the passing score for each of the two components of the certification.
ONLINE EXAM + PERFORMANCE ASSESSMENT = CERTIFICATION
Who Would Benefit from a CCIMC Level 1 Certification?
We at FPSC understand how increasingly competitive the Canadian food and beverage industry is becoming out there! That is why the certifications provided by FoodCert™ are created by undergoing consultation with the industry and utilizing our FPSC Labour Market Information to identify the best in-demand occupations.
The CCIMC Level 1 Certification gives employers a benchmark for evaluating their employees' knowledge and performance. When an applicant for a job says, “I’m CCIMC Level 1 Certified”, the employer can be assured the applicant knows the fundamental CCIMC Level 1 concepts. For example, a CCIMC Level 1 certified worker should know basic knife skills and food safety.
About the Exam:
To Qualify for this Exam:
Workplace Requirements – Important for Employers!
• Equipment/tools, e.g., knives to conduct the evaluation
• One piece of meat
• Cleaning and sanitation supplies
• Time to take Evaluator training (maximum 2 hours)
• Access to the organization’s Standard Operating Procedures (SOP), e.g., required PPE, etc.
• A device to take a video recording of the candidate’s performance. This could include a GoPro camera with a tripod, an iPhone, or an Android device with a tripod.
• Access to a computer.
How In-House Evaluators Get Certified:
What Skills Will Be Evaluated?
|Category #1||Food Processing Equipment (C)|
|Major Skill||Use Food Processing hand and power tools|
|Competency Unit||Use knives and saws|
|Category #2||Food Safety Management System (D)|
|Major Skill||Comply with food safety management|
|Competency Unit||Follow food safety management system|
|Category #3||Quality Management (E)|
|Major Skill||Monitor Product Quality|
|Category #4||Sanitation (F)|
|Major Skill||Clean food processing equipment and tools|
|Category #5||Health and Safety (G)|
|Major Skill||Comply with occupational health and safety program|
|Category #6||Organizational Policies, Procedures and Practices (H)|
|Major Skill||Comply with legislations/regulations|
|Category #7||Organizational Policies, Procedures and Practices (H)|
|Major Skill||Comply with organizational policies and procedures|
|Category #8||Leadership (I)|
|Major Skill||Demonstrate professionalism|
|Category #9||Communication (J)|
|Major Skill||Communicate effectively|
• Health Card – must have a picture to be valid
• Citizenship, Permanent Resident, Immigration/Refugee Card – must have a picture to be valid
• Age of majority card
All candidate applications are subject to random audits by the FoodCert™ Certification Governance Committee. The FoodCert™ Team is responsible for conducting random audits on 5% - 10% of all applications received. Applications selected for the audit will require candidates to provide evidence of the information submitted. Candidates will be informed if their submission is subject to an audit.
FPSC offers a wealth of certification training that is designed for exam success. Find out more and explore all training options:
Canadian Certified Industrial Meat Cutter Level 1