Cutting Level 2 Slaughter Level 2

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/ ASSESSMENT

PERFORMANCE ASSESSMENT

CANADIAN CERTIFIED

Meat Professional (CCMP)

LEVEL 2

The Canadian Certified Industrial Meat Cutter (CCIMC) Level 1 certification is an introduction to basic meat cutter knowledge and skills that identifies and recognizes individuals who meet a specified standard defining competence in the meat field.
Our process involves a simple knowledge exam and performance evaluation that is reviewed online after vetting the applicability and information of our candidates.

INDUSTRY VALIDATION BY

LEVEL

ASSESSMENT

3 HOUR EXAM

DELIVERY

ONLINE EXAM/ ASSESSMENT

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.
employee-cutting-meat.png


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

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Steps to achieve the CCMP Level 2 Certification

1
Required
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Are you Eligible

Both Candidates & Evaluators require the achievement of the CCIMC Level 1 Certification before proceeding to Level 2.

Candidates must register for the CCMP Level 2 Cutting certification by providing proof of employment of a minimum of three years in a meatpacking organization, in a position that requires the use of conventional knives.

For Evaluators, a minimum of five years of experience in a similar setting is required.

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Register and Payment

Once you have completed, submitted, and approved your Work Experience Portfolio to the registrar, you will be able to register for your Exam. After completing the registration form, you will be prompted to pay the exam fee. If you have one, a voucher number can save on some of the expenses. Have this number handy as you pay the exam fee and complete the registration process.

Payment with Credit Card

Follow the given instructions and proceed to pay with your credit card.

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Knowledge Exam

Successful completion of the knowledge exam to test general knowledge and skills in order to proceed to the performance evaluation steps for both CCMP: Level 2 Cutting.

The exam is virtually proctored consisting of 50 multiple choice questions; each question has four possible choices, with only one 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 one hour and thirty minutes 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, space provided by the employer, etc.) with the oversight of a virtual proctor.

Candidates must pass the knowledge exam with a 75% passing score in order to qualify to the next step of certification.

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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

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Certification of completion

Once passing both the knowledge exam and the performance evaluation, a certification completion package will be sent to you with the certification passport, certificate, and certification badge to acknowledge your skills and participation.

1
Required
icon

Are you Eligible

Both Candidates & Evaluators require the achievement of the CCIMC Level 1 Certification before proceeding to Level 2.

Candidates must register for the CCMP Level 2 Cutting certification by providing proof of employment of a minimum of three years in a meatpacking organization, in a position that requires the use of conventional knives.

For Evaluators, a minimum of five years of experience in a similar setting is required.

icon

Register and Payment

Once you have completed, submitted, and approved your Work Experience Portfolio to the registrar, you will be able to register for your Exam. After completing the registration form, you will be prompted to pay the exam fee. If you have one, a voucher number can save on some of the expenses. Have this number handy as you pay the exam fee and complete the registration process.

Payment with Credit Card

Follow the given instructions and proceed to pay with your credit card.

icon

Knowledge Exam

Successful completion of the knowledge exam to test general knowledge and skills in order to proceed to the performance evaluation steps for both CCMP: Level 2 Cutting.

The exam is virtually proctored consisting of 50 multiple choice questions; each question has four possible choices, with only one 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 one hour and thirty minutes 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, space provided by the employer, etc.) with the oversight of a virtual proctor.

Candidates must pass the knowledge exam with a 75% passing score in order to qualify to the next step of certification.

icon

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

icon

Certification of completion

Once passing both the knowledge exam and the performance evaluation, a certification completion package will be sent to you with the certification passport, certificate, and certification badge to acknowledge your skills and participation.

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 SlaughterCOMING 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:

CCMP: Level 2 Cutting

CCMP: Level 2 Slaughter

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.

Frequently Asked Questions (FAQs)

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.

You can refer to our prices here: http://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.

We accept all major payment methods:

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

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.

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).

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.

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.

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.

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!

 

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!

 

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

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.

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.