Canadian Certified Meat Professional (CCMP)

CANADIAN CERTIFIED

MEAT PROFESSIONAL (CCMP)

LEVEL 2

The Canadian Certified Meat Professional (CCMP) certification is applicable to food processing professionals, which assesses the skills and knowledge against the National

Occupational Standard for Industrial Meat Cutters across two worker streams:

Cutting: is the fabrication of meat cuts in a meat packing environment
Slaughter: is the preparation of the animal(s) for fabrication in a meat packing environment.

Building on the CCIMC Level 1 certification, the process for both streams of certification also consist of simple online exam and a performance evaluation

INDUSTRY VALIDATION BY

LEVEL

ASSESSMENT

1.5 HOUR EXAM

DELIVERY

ONLINE EXAM

PERFORMANCE ASSESSMENT

BUY EXAM

CANADIAN CERTIFIED

Meat Professional (CCMP)

LEVEL 2

The Canadian Certified Meat Professional (CCMP) certification is applicable to food processing professionals, which assesses the skills and knowledge against the National

Occupational Standard for Industrial Meat Cutters across two worker streams:

Cutting: is the fabrication of meat cuts in a meat packing environment
Slaughter: is the preparation of the animal(s) for fabrication in a meat packing environment.

Building on the CCIMC Level 1 certification, the process for both streams of certification also consist of simple online exam and a performance evaluation

INDUSTRY VALIDATION BY

LEVEL

ASSESSMENT

1.5 HOUR EXAM

DELIVERY

ONLINE EXAM

PERFORMANCE ASSESSMENT

BUY EXAM

Getting Started

A Standard of Excellence

The CCMP Level 2 Certification, developed in collaboration with industry leaders, is based on the National Occupational Standard for an Industrial Meat Cutter.

Getting Started

A Standard of Excellence

The CCMP Level 2 Certification, developed in collaboration with industry leaders, is based on the National Occupational Standard for an Industrial Meat Cutter.

Who Would Benefit from a CCMP Level 2 Certification?

Employees will:

Increase their success in the Canadian meat processing industry
Gain recognition with the new CCMP Level 2 title in their name
Become certified on:
- Fabricating meat cuts, techniques, procedures.
- Humane slaughter practices for the preparation of animals for meat fabrication
- Food safety standards and procedures.
Gain additional credentials to their experience for their Industrial Meat Cutting knowledge

Employers will:

Increase the standards in their facility for food safety with your skills
Benefit from your extended knowledge
Learn from your leadership
Demonstrate the industry’s high standards

Educators will:

Attract students who will get a start on their career path
Challenge the Knowledge Exam
Obtain a Nationally recognized Canadian certification
Educators that offer professional certifications can tap into new markets, boost enrolments, and become leaders in their field

BEGIN

Steps to achieve the CCMP Level 2 Certification

Cutting
Slaughter - Coming Soon

Performance Evaluation

Successful performance evaluation which will be conducted by a trained in-house evaluator using a smartphone, tablet or digital camera (e.g. Go Pro) technology to record the candidates carrying out the tasks and a digital interface to upload videos, complete checklists, enter observations and auto-fill the performance summary score to demonstrate your skills in four task areas.

A work area is to be set up for the evaluation to be conducted. This area may be on the line or in a separate area set up for evaluation.

a work area for the evaluation to be conducted. This may be on the line or in a separate area set up for evaluation.
PPE typically provided by the employer, e.g. disposable gloves, aprons
equipment/tools, e.g. knives to conduct the evaluation
PPE provided by the employer, e.g., disposable gloves, aprons
Meat for the evaluation: *
- a half carcass to cut a long or short leg/ham primal
- a loin primal to cut into tenderloin and sirloin sub-primals
- a belly, loin, ham or shoulder to trim with a Whizard knife
- a hindquarter to cut a loin primal
- a loin primal to cut into a top sirloin sub-primal
- a plate to trim with Whizard knife

Maximum of 5 candidates per evaluator, and the evaluator must meet the following requirements:

Must have a CCIMC Level 1 designation.
Must have passed the Online Knowledge Exam component of the CCMP Level 2 Certification before Evaluator training
Must have passed the evaluator training available to evaluators via the FoodCert platform
Has access to the organization's Standard Operating Procedures (SOP), e.g., required PPE, etc.
Can operate 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.

* THE PERFORMANCE EVALUATION IS FOCUSED ON PORK & BEEF ONLY

Slaughter - Coming Soon

Performance Evaluation

A work area is to be set up for the evaluation to be conducted. This area may be on the line or in a separate area set up for evaluation.

a work area for the evaluation to be conducted. This may be on the line or in a separate area set up for evaluation.
PPE typically provided by the employer, e.g. disposable gloves, aprons
equipment/tools, e.g. knives to conduct the evaluation
PPE provided by the employer, e.g., disposable gloves, aprons
Meat for the evaluation: *
- a half carcass to cut a long or short leg/ham primal
- a loin primal to cut into tenderloin and sirloin sub-primals
- a belly, loin, ham or shoulder to trim with a Whizard knife
- a hindquarter to cut a loin primal
- a loin primal to cut into a top sirloin sub-primal
- a plate to trim with Whizard knife

Maximum of 5 candidates per evaluator, and the evaluator must meet the following requirements:

Must have a CCIMC Level 1 designation.
Must have passed the Online Knowledge Exam component of the CCMP Level 2 Certification before Evaluator training
Must have passed the evaluator training available to evaluators via the FoodCert platform
Has access to the organization's Standard Operating Procedures (SOP), e.g., required PPE, etc.
Can operate 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.

* THE PERFORMANCE EVALUATION IS FOCUSED ON PORK & BEEF ONLY

Knowledge Exam

The CCMP Level 2 Cutting Certification:

Exams are based on the National Occupational Standard for a Canadian Industrial Meat Cutter. It is a virtually proctored exam consisting of 50 multiple choice questions; each question has four (4) possible choices, with only one (1) correct answer. All choices are designed to be realistic, qualified candidates will need to read the choices carefully in order to be successful.

Candidates have 1 hour and thirty minutes (1.5 hours) to complete and submit the exam. The exam can be taken online at any time of the day and at any location of the candidate’s choice (i.e. home, closed office, library, etc.) with the oversight of a virtual proctor.

The CCMP Level 2 Slaughter Certification:

Coming Soon

Virtually Proctored Exam

The CCMP Level 2 Exams are taken in a “virtually proctored” environment. An online proctoring software monitors the examinee via a webcam as they complete the exam. Examinees are required to provide the proctoring software with two pieces of Government issued ID. Virtual proctors are available 24 hours a day, 7 days a week.

Click here to learn more about the Knowledge Exam

Performance Assessment

The CCMP Level 2 Performance Assessments will be conducted by trained in-house evaluators using a smartphone, tablet or digital camera to record candidates carrying out the tasks. The assessment includes a digital interface to upload the videos, complete the checklists, enter observations, and fill the performance summary score.

The performance evaluation for CCMP Level 2 Certification will cover only pork and beef products and is evaluating the ability of workers to trim cuts to a specification within a specified timeframe.

Candidates must achieve the passing score for each of the sections of the performance evaluation as follows:

CCMP: Level 2 Cutting – PORK

Performance Evaluation Section	Candidate Score	Required Score to Pass
1. Maintain work area	/3	2/3
2. Wear PPE for task	/1	1/1
3. Fabricate primal cuts	/3	3/3
4. Fabricate sub-primal cuts	/4	4/4
5. Trim using a Whizard knife	/5	4/5
6. Monitor quality of raw meat	/10	8/10

CCMP: Level 2 Cutting – BEEF

Performance Evaluation Section	Candidate Score	Required Score to Pass
1. Maintain work area	/3	2/3
2. Wear PPE for task	/1	1/1
3. Fabricate primal loin cuts	/5	4/5
4. Fabricate top-sirloin sub-primal cut	/5	4/5
5. Trim using a Whizard knife	/5	4/5
6. Monitor quality	/10	8/10
Completes tasks in time required	/3	3/3

CCMP: Level 2 Slaughter – COMING SOON

Click here to learn more about the Performance Assessment

Resources

FPSC offers a wealth of certification training that is designed for exam success. Find out more and explore all training options:

Certification Handbook
Certification Study Guide

Certification Handbook

CCMP: Level 2 Cutting

CCMP: Level 2 Slaughter

Certification Study Guide

CCMP: Level 2 Cutting

CCMP: Level 2 Slaughter

Jobs that use CCMP

Industrial Meat Cutter

Slaughterer

Exam Details

Exam Description

CCMP: Level 2 Cutting:

The CCMP: Level 2 Cutting Exam is taken in a “virtually proctored” environment. An online proctoring software monitors the examinee via a webcam as they complete the exam.

CCMP: Level 2 Slaughter:

COMING SOON

Number of Questions

This exam consists of 50 questions.

Type of Questions

Multiple choice

Length of Test

1 hour and 30 minutes (1.5 hours)

Passing Score

75%

Recommended Experience

Minimum of three (3) years practical work experience related to the role of an Industrial Meat Cutter within the past five (5) years.

Languages

English, French

Renewal

No certification renewal required.

Price

See all pricing

Frequently Asked Questions (FAQs)

Do I need an account to purchase an exam?

No, you do not need to sign-up anywhere before purchasing an exam. An account will be created under your registered email address, AFTER your application gets approved by the FoodCert™ team.

How much do the exams cost?

You can refer to our prices here: https://foodcert.ca/store/. Our registration application will also show a price list, specific to the certification you are applying for. Please note, prices may be subject to change.

What payment methods do we accept?

We accept all major payment methods:

Cheques
Credit Cards
- Visa
- Master Card
- Amex
E-transfers
Cash

Where can I find exam-related tools and resources?

You can find many helpful tools (specific to this exam) by clicking the resources link in the menu. We offer resources such as: Practice Exam, Study Guide, Handbook, and more.

What system requirements do I need to have to take the exam successfully?

Though the materials may differ based on the specific exam, we recommend having a high-speed Wi-Fi, working laptop, webcam, and pieces of government ID (for verification purposes).

Where will I receive my FoodCert™ notifications after signing-up for an exam?

All FoodCert™ notifications will be sent to the email address you use when filling out the exam application. This will be your official registered email address in our FoodCert™ database.

I don’t see the notifications in my inbox, where do I look?

Be sure to check in your Spam folder! If you are still having issues viewing your notifications, please let us know at foodcert@fpsc-ctac.com.

Who do I contact in case of any questions and/or comments

We are available during working hours (Mon-Fri, 9 am – 5 pm) on foodcert@fpsc-ctac.com. You can also phone us at 613-237-7988, Toll-Free 1-877-963-7472.

How can I ensure that my certification completion package reaches my current mailing address?

Do not worry! After successfully completing the last component of the certification, you should receive an official email from the FoodCert™ team asking you to confirm your mailing address. Be sure to include the one which is most accessible for you!

How long will it take for my certification completion package to reach me?

As we use Canada Post as our choice of delivery company, you can expect your package to reach you anytime between 2-5 business days (if local). Please note, we do not take responsibility for any unexpected delays due to any unavoidable external conditions (e.g., weather). Rest assured, we will do our best to make sure that your certification package reaches you safely and promptly!

Is the certification open to participants outside of Canada/ non-residents?

At this time only Canadian citizens are able to participate for our certifications. For further information or inquiries please contact us directly foodcert@fpsc-ctac.com

How do I request special accommodation to write the exam?

If you have a disability or other special needs that could interfere with your test
performance, you may be entitled to receive special accommodations. If this is
applicable to your situation, fill out and submit the Accommodation Request Form to
the Registrar’s Office, as soon as possible. At the latest, the form must be submitted a
minimum of 5 business days before your scheduled exam.

Special accommodation requests will be assessed on a case-by-case basis.

What pieces of Government Issued ID are acceptable?

For the purposes of this exam, all forms of ID must include a photo and your full name.

In Canada, the following are acceptable forms of Government Issued ID:

Registered driver’s license
Passport
Nexus Card/ Pass
Health Card – must have picture to be valid
Citizenship, Permanent Resident, Immigration/ Refugee Card – must have picture to be valid
Certificate of Indian Status (laminated card issued by Indian & Northern Affairs Canada)
Age of majority card

For questions relating to acceptable forms of ID, please contact foodcert@fpsc-ctac.com; all discrepancies will be handled on a case-by –case basis.

If you still require more information, please do not hesitate to contact FoodCert™ directly.

Related Certifications

Canadian Certified Industrial Meat Cutter (CCIMC)

Catégorie	Compétence majeure	Unité de compétences
Découpage de viande	Utiliser des techniques de découpage de viande	Utiliser la méthode de découpage recommandée Portionner les coupes de viande Façonner des coupes de viande Fabriquer de la viande hachée
	Fabriquer des coupes de viande pour le bœuf/veau	Découper la carcasse de bœuf/veau en coupes primaires Découper des coupes sous-primaires de bœuf/veau Découper des coupes de bœuf/veau au détail
	Fabriquer des coupes de viande pour le porc	Découper la carcasse de porc en coupes primaires Découper des coupes sous-primaires de porc Découper des coupes de porc au détail
	Fabriquer des coupes de viande pour l’agneau	Découper la carcasse d’agneau en coupes primaires Découper des coupes sous-primaires d’agneau Découper des coupes d’agneau au détail
	Fabriquer des coupes de viande pour le gibier d’élevage	Découper la carcasse de gibier d’élevage en coupes primaires Découper des coupes de gibier d’élevage au détail
Équipement et outils	Équipement et outils	Faire fonctionner de l’équipement de transformation des aliments Verrouiller l’équipement
Équipement et outils	Équipement et outils	Utiliser des outils manuels et électriques de transformation des aliments

Catégorie	Compétence majeure	Unité de compétences
Équipement de transformation des aliments	Utiliser des outils manuels et électriques de transformation des aliments	Utiliser des couteaux et des scies
Système de gestion de la salubrité alimentaire	Se conformer au système de gestion de la salubrité alimentaire	Observer le système de gestion de la salubrité alimentaire
Gestion de la qualité	Observer le système de traçabilité alimentaire	Observer le système de traçabilité alimentaire
Gestion de la qualité	Surveiller la qualité des produits	Surveiller l’équipement de détection et d’élimination des corps étrangers Inspecter les produits finis de viande et de gibier
Assainissement	Nettoyer l’équipement et les outils de transformation des aliments	Préparer le nettoyage Nettoyer l’équipement et les outils de transformation des aliments sur une base journalière
Assainissement	Assainir l’équipement et les outils de transformation alimentaire	Préparer l’assainissement journalier de l’équipement et des outils de transformation alimentaire Effectuer l’assainissement journalier quotidien des équipements et des outils de transformation des aliments
Santé et sécurité	Se conformer au programme de santé et de sécurité au travail	Observer le programme de santé et de sécurité au travail Participer à la préparation aux situations d’urgence
Politiques, procédures et pratiques organisationnelles	Observer les lois et les règlements	Interagir avec les agents de réglementation et les inspecteurs Participer à des enquêtes sur des accidents/incidents
Politiques, procédures et pratiques organisationnelles	Observer les politiques et procédures normalisées d’exploitation (PNE) de l’organisation	Observer les politiques et procédures normalisées d’exploitation (PNE) de l’organisation
Leadership	Démontrer du professionnalisme	Faire preuve de professionnalisme et d’éthique
Communication	Communiquer efficacement	Pratiquer l’écoute active Utiliser des compétences verbales Utiliser des signaux manuels

Catégorie	Compétence majeure	Unité de compétences
Logistique	Manipuler les stocks	Recevoir du poisson et des fruits de mer vivants
Gestion de la qualité	Surveiller la qualité du produit	Classer/inspecter le poisson et les fruits de mer
Transformation des crustacés	Traiter les homards entiers	Nettoyer les homards entiers Glisser des homards entiers dans des sacs en filet Préparer du homard entier en saumure
	Traiter les queues de homard cru	Enlever les queues de homard cru Nettoyer des queues de homard cru
	Transformer des segments de homard avec carapace	Séparer/fendre du homard en segments Nettoyer des segments de homard non décortiqués
	Transformer de la chair de homard	Enlever/décortiquer de la chair de homard Nettoyer la chair de homard Saumurer de la chair de homard cuit Préparer de la pâte de homard
	Traiter des crabes	Décortiquer du crabe Préparer de la chair de crabe Préparer du crabe émincé
	Traiter des crevettes	Préparer des crevettes pour la transformation primaire Cuire et décortiquer des crevettes à l’aide d’équipement automatisé
Transformation des aliments	Préparer les matières premières/produits en cours de fabrication	Congeler des crustacés en saumure Congeler les poissons, les crustacés et les mollusques
Transformation des aliments	Transformer des matières premières/produits en cours de fabrication	Cuire des crustacés/mollusques Refroidir des crustacés/mollusques Blanchir les crustacés Stériliser des produits alimentaires en autoclave
Équipement et outils	Faire fonctionner de l’équipement de transformation des aliments	Effectuer des vérifications pré-exploitation sur l’équipement de transformation des aliments Démarrer l’équipement de transformation des aliments Surveiller l’équipement de transformation des aliments Effectuer des changements dans la transformation des aliments Effectuer un entretien mineur de l’équipement de transformation des aliments Résoudre des problèmes d’équipement mineurs sur l’équipement de transformation des aliments
Équipement et outils	Utiliser des outils manuels et électriques de transformation des aliments	Utiliser des outils manuels et électriques de transformation des aliments Utiliser des couteaux et des scies
Assainissement	Assainir l’équipement et les outils de transformation alimentaire	Assainir les postes de travail du poisson et des fruits de mer
Assainissement	Nettoyer des systèmes fermés/nettoyage en place (NEP)	Préparer le système NEP pour le nettoyage Surveiller le système NEP
Emballage alimentaire	Emballer le produit	Préparer des matériaux d’emballage Portionner/peser les produits Remplir et sceller des emballages Embouteiller/mettre en conserve les produits en cours de fabrication Étiqueter des produits Mettre des produits dans des barquettes/boîtes Effectuer un changement de matériel d’emballage Palettiser des produits
Gestion de la production alimentaire	Surveiller les conditions de stockage du poisson et des fruits de mer en cours de fabrication	Surveiller les conditions d’entreposage du poisson et des fruits de mer en cours de fabrication
Gestion de la salubrité alimentaire	Se conformer au système de gestion de la salubrité alimentaire	Se conformer au système de gestion de la salubrité alimentaire
Traçabilité des aliments	Observer le système de traçabilité alimentaire	Observer le système de traçabilité alimentaire
Rappels	Suivre le plan de rappel	Suivre le plan de rappel
Lutte antiparasitaire	Observer le programme de lutte antiparasitaire de l’établissement	Observer le programme de lutte antiparasitaire de l’établissement
Gestion des déchets	Se conformer au programme de recyclage	Se conformer au programme de recyclage
Santé et sécurité	Se conformer au programme de santé et de sécurité au travail	Observer le programme de santé et de sécurité au travail Participer à la préparation aux situations d’urgence Participer à des enquêtes sur des accidents/incidents
Santé et sécurité	Se conformer au programme de sécurité de l’établissement	Observer le programme de sécurité de l’établissement Participer à des exercices/entraînements de sécurité
Gestion des documents	Réaliser les tâches de gestion des documents	Remplir des formulaires
Politiques et procédures de l’organisation	Observer les politiques et les procédures de l’organisation	Observer les politiques et les PNE de l’organisation
Leadership	Gérer le changement organisationnel	Appuyer le changement organisationnel
Leadership	Démontrer du professionnalisme	Collaborer avec autrui Se perfectionner sur le plan professionnel Faire preuve de professionnalisme et d’éthique Gérer le stress personnel Gérer son propre temps
Gérer son propre temps	Gérer son propre temps	Pratiquer l’écoute active Utiliser des compétences verbales

Category	Major Skill	Competency Unit
Logistics	Handle Inventory	Receive live fish and seafood
Quality Management	Monitor Product Quality	Grade/Inspect fish and seafood
Crustacean Processing	Process Lobster	Clean whole lobster Net whole lobster Prepare brined whole lobster
	Process Raw Lobster Tails	Remove raw lobster tails Clean raw lobster tails
	Process In-Shell Lobster Segments	Separate/Split lobster into segments Clean in-shell lobster segments
	Process Lobster Meat	Pick/Shuck lobster meat Clean lobster meat Brine cooked lobster meat Prepare lobster mince
	Process Crab	Butcher crab Prepare crab meat Prepare crab mince
	Process Shrimp	Prepare shrimp for primary processing Cook and peel shrimp using automated equipment
Food Processing	Prepare Raw Materials/In-Process Products	Brine-freeze crustaceans Freeze fish, crustaceans and mollusks
Food Processing	Transform Raw Materials/ In-Process Products	Cook crustaceans/mollusks Cool crustaceans/mollusks Blanch crustaceans Retort food products
Equipment and Tools	Operate Food Processing Equipment	Conduct pre-operation check on food processing equipment Start up food processing equipment Monitor food processing equipment Perform food processing changeovers Perform minor maintenance on food processing equipment Troubleshoot minor food processing equipment problems
Equipment and Tools	Use Food Processing Hand and Power Tools	Use food processing hand and power tools Use knives and saws
Sanitation	Sanitize Food Processing Equipment and Tools	Sanitize fish and seafood workstations
Sanitation	Clean Closed Systems/Clean-in-Place (CIP)	Prepare CIP system for cleaning Monitor CIP system
Food Packaging	Package Product	Prepare packaging materials Portion/Weight product Fill and seal packages Bottle/can in-process products Label products Tray/Box products Perform packaging material changeover Palletize products
Food Production Management	Monitor Storage Conditions of In-Process Fish and Seafood	Monitor storage conditions of in-process fish and seafood
Food Safety Management	Comply with Food Safety Management System	Comply with food safety management system
Food Traceability	Comply with Food Traceability System	Comply with food traceability system
Recalls	Follow Recall Plan	Follow Recall Plan
Pest Control	Comply with Facility Pest Control Program	Comply with Facility Pest Control Program
Waste Management	Comply with Recycling Program	Comply with Recycling Program
Health and Safety	Comply with Occupational Health and Safety Program	Follow occupational health and safety program Participate in emergency preparation Participate in accident/incident investigations
Health and Safety	Comply with Facility Security Program	Follow facility security program Participate in security exercises and drills
Record Management	Complete Record Management Tasks	Complete forms
Organizational Policies and Procedures	Comply with Organizational Policies and Procedures	Comply with organizational policies and SOPs
Leadership	Manage Organizational Change	Support organizational change
Leadership	Demonstrate Professionalism	Collaborate with team members Develop professionally Exhibit professional and ethical conduct Manage stress Manage time
Communications	Communicate Effectively	Use active listening skills Use speaking skills

Category	Major Skill	Competency Unit
Food Safety Management System	Develop Prerequisite Programs and Supporting Documentation	Develop prerequisite program for premises Develop prerequisite program for transport, storage, purchasing, shipping and receiving Develop prerequisite program for equipment and preventative maintenance Develop prerequisite program for personnel and training Develop prerequisite program for sanitation and pest control Develop prerequisite program for recalls Develop prerequisite program for other operational control programs
	Develop HACCP Plan(s) or Equivalent Food Safety Plan(s)	Assemble team Describe products and intended uses Create process flow diagram and plant schematic Verify process flow and plant schematic Conduct hazard analysis Determine critical control points Establish critical limits Establish procedures to monitor each critical control point (CCP) Establish procedures to take corrective action Establish verification and validation procedures Establish recordkeeping and documentation control procedures
	Implement Food Safety Management System	Communicate food safety management systems to management staff Verify food safety programs and tasks are being completed as required Review and validate food safety management system Update program documentation
	Comply with Food Safety Management System	Comply with food safety management system
	Manage Audits	Develop system to manage audits Develop tracking tools Prepare for audits Participate in audits
Pest Control	Manage Facility Pest Control Program	Develop pest control program Implement facility pest control program Monitor facility pest control program
Pest Control	Comply with Food Traceability	Comply with food traceability systems
Food Traceability	Manage Food Traceability	Create food traceability system Implement food traceability system Maintain food traceability program
Food Traceability	Comply with Food Traceability	Comply with food traceability systems
Recalls	Follow Recall Plan	Follow recall plan
Quality Management	Monitor Product Quality	Monitor foreign body detection removal equipment
Sanitation	Handle and Prepare Chemicals	Conduct chemical risk assessment Implement control measures Develop chemical safety program
Sanitation	Implement Environmental Monitoring Process	Develop facility environmental monitoring process Conduct organoleptic inspection Conduct ATP hygiene monitoring Conduct microbiological sampling
Waste Management	Comply with Recycling Program	Comply with recycling program
Waste Management	Comply with Facility Waste Management Program	Comply with facility waste management program
Facility Maintenance and Repairs	Maintain Electrical System	Conserve electrical energy
	Maintain Water System	Conserve water
	Maintain Steam System	Conserve steam
	Maintain Compressed Air and Gas System	Conserve compressed air/gas
Health and Safety	Manage Occupational Health and Safety Program	Lead emergency preparation
	Comply with Occupational Health and Safety Program	Follow occupational health and safety program Participate in emergency preparation Direct accident/incident investigations Participate in accident/incident investigations
	Comply with Facility Security Program	Follow facility security program Participate in security exercises and drills
Workforce Management	Set Strategic Direction for Workforce	Manage Diversity in the Workplace
Workforce Management	Train Staff	Develop or revise employee resources Provide orientation to new staff Plan training Conduct training
Record Management	Manage Record Management	Establish record management policies and procedures Monitor organization’s record management systems Monitor department’s record management system
Record Management	Complete Record Management Tasks	Keep records up-to-date
Organizational Policies and Procedures	Comply With Legislation/ Regulations	Determine applicable legislation/regulations Assist regulatory agents/inspectors Interact with regulatory agents/inspectors
Organizational Policies and Procedures	Comply With Organizational Policies and Procedures	Develop organizational policies Develop standard operating procedures (SOPs) Implement organizational policies and SOPs Comply with organizational policies and SOPs
Leadership	Provide Leadership	Develop action plans Implement action plans Delegate tasks
	Manage Organizational Change	Implement organizational change Promote continuous improvement Support organizational change
	Demonstrate Professionalism	Collaborate with team members Develop professionally Exhibit professional and ethical conduct Mentor/coach others Manage own stress Manage time
Communications	Communicate Effectively	Use active listening skills Use speaking skills Use hand signals Use writing skills Conduct meetings and presentations Manage internal and external communications

INDUSTRY VALIDATION BY

LEVEL

ASSESSMENT

DELIVERY

INDUSTRY VALIDATION BY

LEVEL

ASSESSMENT

DELIVERY

Getting Started

A Standard of Excellence

Getting Started

A Standard of Excellence

CCMP Video Review

Who Would Benefit from a CCMP Level 2 Certification?

Are you Eligible

Register and Payment

Knowledge Exam

Performance Evaluation

Certification of completion

Are you Eligible

Register and Payment

Knowledge Exam

Performance Evaluation

Certification of completion

Knowledge Exam

Performance Assessment

CCMP: Level 2 Cutting

CCMP: Level 2 Slaughter

CCMP: Level 2 Cutting

CCMP: Level 2 Slaughter

Related Certifications