L6 Food Industry Technical Professional Apprenticeship

C & K MEATS LTD

Eye (IP23 7HE)

Closes in 29 days (Tuesday 31 March 2026 at 11:59pm)

Posted on 26 February 2026

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Summary

Kickstart your career in the food industry with C&K Meats and our Level 6 Food Industry Technical Professional Degree Apprenticeship. You’ll earn a recognised BSc (Hons) qualification while gaining hands-on experience solving real technical challenges, improving product quality, and shaping the future of food.

Wage

£26,000 a year

Check minimum wage rates (opens in new tab)

Salary will increase with each successfully completed year with a starting salary of £26,000

Training course
Food industry technical professional (integrated degree) (level 6)
Hours
Will be dependent on site requirements.

40 hours a week

Start date

Monday 17 August 2026

Duration

4 years

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

  • You will attend our “Welcome Day” on your first day and continue onto our 30-day on boarding programme
  • The role is developmental, combining practical workplace experience with academic study, and responsibilities will increase as competence grows throughout the apprenticeship
  • Quality Audit support
  • Help ensure compliance with relevant food legislation, customer standards, and internal policies

Where you'll work

Potash Lane, Mid Suffolk Business Park
Eye
IP23 7HE

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Training provider

NOTTINGHAM TRENT UNIVERSITY

Training course

Food industry technical professional (integrated degree) (level 6)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents
  • Contribute to the development, validation and implementation of the Hazard Analysis and Critical Control Point (HACCP) system.
  • Establish process parameters and control requirements; measure the impact of process on product, set limits and take action to deal with process and product non-conformance.
  • Interpret laboratory results; identify and analyse trends to diagnose or anticipate issues; define and implement action plans.
  • Contribute to creating and implementing product specifications to meet customer requirements, identifying the key risk factors in product design.
  • Contribute to the development of internal audits to ensure compliance with legal, industry and customer standards.
  • Identify and promote tools to ensure a food safety culture within the organisation.
  • Utilise tools to support the delivery of consistent quality of products.
  • Establish and monitor integrated cleaning and hygiene programmes.
  • Drive external audits including preparation, auditor interaction and corrective actions.
  • Manage complaint performance through the identification of trends and the design of corrective action programmes.
  • Design and implement site procedures to ensure legal compliance with current food law.
  • Manage, influence and negotiate with internal and external stakeholders.
  • Optimise and control parameters that influence common industry processes, for example: washing, mixing, heating, cooking, cooling and chilling, freezing, drying, freeze drying.
  • Collaborate with internal and external partners to deliver new or existing product development projects.
  • Apply project management tools to deliver projects to time, cost, specification and quality.
  • Coordinate investigations into product non-conformances and implement incident management procedures.
  • Review and select scientific techniques considering cost and practicalities and justifying the selection of service providers.
  • Contribute to monitoring supplier performance and intake controls using supplier risk management processes.
  • Design, implement and validate traceability systems to be fully compliant with customer and legal requirements.
  • Lead, inspire and support the development of the team, providing technical guidance on food safety and quality.
  • Identify, select and source relevant data and critically evaluate complex information to inform actions.
  • Support and participate in environmental sustainability efforts by ensuring eco-friendly practices, such as waste reduction and energy optimisation.
  • Contribute to the development, validation and implementation of the Hazard Analysis and Critical Control Point (HACCP) system.
  • Establish process parameters and control requirements; measure the impact of process on product, set limits and take action to deal with process and product non-conformance.
  • Interpret laboratory results; identify and analyse trends to diagnose or anticipate issues; define and implement action plans.
  • Contribute to creating and implementing product specifications to meet customer requirements, identifying the key risk factors in product design.
  • Contribute to the development of internal audits to ensure compliance with legal, industry and customer standards.
  • Identify and promote tools to ensure a food safety culture within the organisation.
  • Utilise tools to support the delivery of consistent quality of products.
  • Establish and monitor integrated cleaning and hygiene programmes.
  • Drive external audits including preparation, auditor interaction and corrective actions.
  • Manage complaint performance through the identification of trends and the design of corrective action programmes.
  • Design and implement site procedures to ensure legal compliance with current food law.
  • Manage, influence and negotiate with internal and external stakeholders.
  • Optimise and control parameters that influence common industry processes, for example: washing, mixing, heating, cooking, cooling and chilling, freezing, drying, freeze drying.
  • Collaborate with internal and external partners to deliver new or existing product development projects.
  • Apply project management tools to deliver projects to time, cost, specification and quality.
  • Coordinate investigations into product non-conformances and implement incident management procedures.
  • Review and select scientific techniques considering cost and practicalities and justifying the selection of service providers.
  • Contribute to monitoring supplier performance and intake controls using supplier risk management processes.
  • Design, implement and validate traceability systems to be fully compliant with customer and legal requirements.
  • Lead, inspire and support the development of the team, providing technical guidance on food safety and quality.
  • Identify, select and source relevant data and critically evaluate complex information to inform actions.
  • Support and participate in environmental sustainability efforts by ensuring eco-friendly practices, such as waste reduction and energy optimisation.

Training schedule

  • Level 6 Food Industry Technical Professional
  • BSc (Hons) Food Science and Technology
  • University training in one week blocks across the 4 years
  • On-site training will be office and factory based

Requirements

Essential qualifications

A Level in:

Including 1 Science subject or equivalent (grade 112 UCAS Points)

Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted to reflect what you already know.

Skills

  • Communication skills
  • IT skills
  • Attention to detail
  • Organisation skills
  • Customer care skills
  • Problem solving skills
  • Presentation skills
  • Administrative skills
  • Number skills
  • Analytical skills
  • Logical
  • Team working
  • Initiative
  • Patience
  • Cross functional working
  • Resolving complex problems
  • Robust change agent

Other requirements

All of our sites are Food Manufacturing.

C&K Meats is an abattoir processing pork.

About this employer

C&K Meats is proudly part of the wider CPC Foods Group and International food company Premium Food Group.

C&K Meats - Established in Suffolk for over 40 years​

Ability to slaughter 10,000 pigs & 2,000 sows per week​

Currently hold an “A” BRC grade

 

 

After this apprenticeship

This apprenticeship will lead to roles such as Specification Technologists, Quality Assurance , Technical Systems Technologist and Supervisor roles.

Ask a question

The contact for this apprenticeship is:

NOTTINGHAM TRENT UNIVERSITY

Sarah Langford

Sarah.langford@beckettsfoods.co.uk

07387023873

The reference code for this apprenticeship is VAC2000017193.

Apply now

Closes in 29 days (Tuesday 31 March 2026 at 11:59pm)