CANADIAN CERTIFIED

INDUSTRIAL MEAT CUTTER (CCIMC)

LEVEL 1

The Canadian Certified Industrial Meat Cutter (CCIMC) Level 1 certification is an introduction to basic meat cutter knowledge and skills.

INDUSTRY VALIDATION BY

LEVEL

DURATION

30 HOURS

DELIVERY

ONLINE/CLASS

ASSESSMENT

3 HOUR EXAM

Getting Started

A Standard of Excellence

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Watch Intro Video About CCIMC Level 1 Exam

Are you interested in getting your certification?

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Who should be certified?

The CCHP designation is valuable for both experienced professionals already working in a HACCP role and for those who are working in other related positions within the food processing industry.

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The Industrial Meat Cutter Level 1 Certification identifies and recognizes individuals who meet a specified standard defining competence in the meat field.

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

The CCIMC Level 1 Certification exam, developed in collaboration with industry leaders, is based on the National Occupational Standard for an Industrial Meat Cutter.
The CCIMC Level 1 certification was developed by Food Processing Skills Canada (FPSC) to provide an industry-wide means of certifying the competency of an Industrial Meat Cutter. Candidates seeking certification as Level 1 Industrial Meat Cutter must successfully challenge an applied knowledge multiple-choice examination and a performance evaluation.
This exam is the first step of a two-step certification process for food processing professionals, intended for those who use knives and work in a meatpacking environment.

Custom Resources

Candidate Preparation Handbook

Work Experience Portfolio

Practice Exam

Eligibility

What Skills Will Be Evaluated?

1

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

Competency Unit
  • Monitor quality of raw meat
  • Monitor foreign body detection and removal equipment
  • Inspect finished meat and game

Category #4 – Sanitation (F)


Major Skill

Clean food processing equipment and tools

Competency Unit
  • Prepare for cleaning
  • Conduct daily cleaning for food processing equipment and tools

Category #5 – Health and Safety (G)


Major Skill

Comply with occupational health and safety program

Competency Unit
  • Follow occupational health and safety program
  • Participate in emergency preparation

Category #6 – Organizational Policies, Procedures and Practices (H)


Major Skill

Comply with legislations/regulations

Competency Unit
  • Interact with regulatory agents/inspectors
  • Participate in accident/incident investigations

Category #7 – Organizational Policies, Procedures and Practices (H)


Major Skill

Comply with organizational policies and procedures

Competency Unit
  • Comply with organizational policies and standard operating procedures (SOPs)

Category #8 – Leadership (I)


Major Skill

Demonstrate professionalism

Competency Unit
  • Exhibit professional and ethical conduct

Category #9 – Communication (J)


Major Skill

Communicate effectively

Competency Unit
  • Use active listening skills
  • Use speaking skills
  • Use hand signals

Exam Preparation

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

Exam Details

Exam Code

OU812

Launch Date

March 2019

Exam Description

The CCIMC Level 1 Exam is taken in a “virtually proctored” environment. An online supervisor monitors the examinee via a webcam as he/she completes the exam.

Number of Questions

This exam consists of 15 questions.

Type of Questions

This exam consists of multiple choice questions and mimics the online environment and content of the official designation exam

Length of Test

2.5 hours

Passing Score

70%

Recommended Experience

minimum of three (3) years practical work experience

Languages

English, French

Renewal

Every three years

Price

$250 CDN
(See all pricing)

Purchase Practice Exam

[practice exam details and BUY button to go here]

Companies that trust the Canadian Certified Industrial Meat Cutter (CCIMC) Level 1 certification include:

Jobs that use CCIMC

HACCP Management

Food Safety Management

Quality Management (assurance/control)

Coordinator or Supervisor Roles

Food Auditors

Food Inspectors

Food Consultants

Regulators in Government

Students in post-secondary food programs

Industrial Meat Cutter

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Mike Timani

Fancy Pokket

“Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam.Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam. ”

Wayne Morgan

Great Western Brewing Company

“Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minimsed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam. ”

Steve Martin

Martin’s Family Fruit Farm