FDQ
Level 2
QN: 501/1903/5
Curriculum Active
FDQ Level 2 Certificate for Proficiency in Fish and Shellfish Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 2201 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
161 Units
Guided Hours
2201 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Assemble and process products for food service
Verified
Key Learning Objectives:
- Assemble service products according to specifications and instructions, Process service products according to specifications and instructions
2
Assemble fish/shellfish products by hand
Verified
Key Learning Objectives:
- Prepare to assemble fish/shellfish products, Assemble fish/shellfish products by hand, Finish assembly operations
3
Carry out product changeovers in food manufacture
Verified
Key Learning Objectives:
- Prepare for changeovers in a way that minimises down-time and waste
- Carry out changeovers
- Complete changeovers
4
Carry out shellfish depuration processing
Verified
Key Learning Objectives:
- Establish and maintain shellfish in depuration, Unload shellfish from depuration
5
Carry out task hand-over procedures in food manufacture
Verified
Key Learning Objectives:
- Hand over responsibility to another person, Take over responsibility from another person
6
Clean in place _CIP_ plant and equipment in food operations
Verified
Key Learning Objectives:
- Prepare to clean in place
- Carry out clean in place
- Complete clean in place
7
Contribute to continuous improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Identify improvements in the workplace, Share and communicate own ideas for improvement, Agree, test and evaluate plan for improvements
8
Contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Contribute to workplace environmental safety
9
Contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
10
Contribute to problem resolution in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying the causes of problems
- Contribute to implementing solutions to problems
- Contribute to reporting on action to be taken to re
- solve problems
11
Contribute to the effectiveness of food retail operations
Verified
Key Learning Objectives:
- Organise own activities within food and drink retail operations
- Contribute to the improvement of food and drink retail operations
12
Contribute to the maintenance of plant and equipment in food operations
Verified
Key Learning Objectives:
- Prepare for the maintenance of plant and equipment
- Carry out maintenance of plant and equipment
13
Control defrosting in food manufacture
Verified
Key Learning Objectives:
- Prepare for the defrosting process, Control the defrosting process
- Complete the defrosting process
14
Control depositing in food manufacture
Verified
Key Learning Objectives:
- Prepare for depositing according to specifications
- Carry out depositing according to specifications, Finish depositing according to specifications and procedures
15
Control enrobing in food manufacture
Verified
Key Learning Objectives:
- Prepare for enrobing according to specifications
- Carry out enrobing according to specifications, Finish enrobing according to specifications and procedures
16
Control fish gutting operations
Verified
Key Learning Objectives:
- Prepare for fish gutting, Start fish gutting operations
- Carry out fish-gutting, Finish fish-gutting operations
17
Control fish skinning operations
Verified
Key Learning Objectives:
- Prepare for fish skinning, Start fish skinning operations
- Carry out fish skinning, Finish fish skinning operations
18
Control fish/shellfish defrosting
Verified
Key Learning Objectives:
- Prepare to defrost fish/shellfish, Start the defrosting process, Defrost fish/shellfish, Finish the defrosting process
19
Control forming in food manufacture
Verified
Key Learning Objectives:
- Prepare for forming according to specifications
- Carry out forming according to specification, Finish forming according to specifications and procedures
20
Control heat treatment in food manufacture
Verified
Key Learning Objectives:
- Be able to prepare for heat treatment according to specifications
- Carry out heat treatment according to specifications, Finish heat treatment according to specifications and procedures
21
Control hygiene cleaning in food operations
Verified
Key Learning Objectives:
- Prepare for cleaning according to company procedures and specifications
- Carry out cleaning according to company procedures and specifications
- Complete cleaning according to company procedures and specifications
22
Control mixing in food manufacture
Verified
Key Learning Objectives:
- Prepare for mixing according to specifications
- Carry out mixing according to specifications, Finish mixing according to specification
23
Control separation in food manufacture
Verified
Key Learning Objectives:
- Prepare for separation according to specifications
- Carry out separation according to specifications, Finish separation according to specifications and procedures
24
Control shellfish depuration processing
Verified
Key Learning Objectives:
- Control shellfish depuration processing, Deal with depuration problems and maintain records
25
Control shellfish meat extraction operations
Verified
Key Learning Objectives:
- Prepare for shellfish meat extraction
- Carry out shellfish meat extraction, Finish shellfish meat extraction operations
26
Control size reduction in food manufacture
Verified
Key Learning Objectives:
- Prepare for size reduction
- Carry out size reduction, Finish size reduction
27
Control temperature reduction in food manufacture
Verified
Key Learning Objectives:
- Prepare for temperature reduction according to specifications
- Carry out temperature reduction according to specifications, Finish temperature reduction according to specifications and procedures
28
Control the dry curing of fish
Verified
Key Learning Objectives:
- Prepare to dry-cure fish, Dry-cure fish according to specification, Finish the curing process
29
Control the fish/shellfish brining process
Verified
Key Learning Objectives:
- Prepare to brine fish/shellfish, Brine fish/shellfish, Finish the brining process
30
Control the fish/shellfish marinating process
Verified
Key Learning Objectives:
- Prepare to marinate fish/shellfish, Marinate fish/shellfish, Finish the marinating process
31
Control the fish/shellfish smoking process
Verified
Key Learning Objectives:
- Prepare to smoke fish/shellfish, Smoke fish/shellfish, Finish the smoking process
32
Control washing and drying machinery in food operations
Verified
Key Learning Objectives:
- Prepare machinery for washing and drying according to specifications and procedures
- Operate washing and drying machinery according to specifications and procedures, Shut down washing and drying machinery
33
Control weighing in food manufacture
Verified
Key Learning Objectives:
- Prepare to weigh food products following company procedures
- Carry out weighing operations following company procedures
34
Control wrapping in food manufacture
Verified
Key Learning Objectives:
- Prepare for wrapping according to specifications
- Carry out wrapping according to specifications, Finish wrapping according to specified procedures
35
Deal effectively with waste in food operations
Verified
Key Learning Objectives:
- Separate waste according to company procedures, Store waste according to company procedures
36
Display fish/shellfish in a sales environment
Verified
Key Learning Objectives:
- Prepare to display fish/shellfish products, Label displays of fish/shellfish products, Arrange and maintain fish/shellfish products for display, Empty and clean the fish/shellfish product display
37
Extract shellfish meat by hand
Verified
Key Learning Objectives:
- Prepare to extract shellfish meat by hand, Extract shellfish meat by hand
- Maintain equipment during shellfish meat extraction, Finish shellfish meat extraction
38
Fill or extrude meat and meat-based mixtures
Verified
Key Learning Objectives:
- Prepare to fill or extrude
- Carry out filling or extrusion
39
Fillet fish by hand
Verified
Key Learning Objectives:
- Prepare to fillet fish by hand, Fillet fish by hand
- Maintain tools and the workstation when filleting fish by hand, Finish hand filleting
40
Finish bake off products
Verified
Key Learning Objectives:
- Prepare to finish bake-off product
- Carry out finishing of bake-off products
- Complete finishing of bake-off products
41
Grade fish/shellfish by hand
Verified
Key Learning Objectives:
- Prepare to grade fish/shellfish by hand, Grade fish/shellfish by hand, Finish grading process
42
Grade fish/shellfish by machine
Verified
Key Learning Objectives:
- Prepare for fish/shellfish grading
- Carry out fish/shellfish grading, Finish fish/shellfish grading operations
43
Gut and clean fish by hand
Verified
Key Learning Objectives:
- Prepare to gut and wash fish, Gut and wash fish by hand
- Maintain tools and work station during gutting and cleaning, Finish hand gutting and washing
44
Harvest fish for food supply
Verified
Key Learning Objectives:
- Prepare to harvest fish for food supply, Harvest fish for food supply, Finish harvesting of fish
45
Intake fish/shellfish
Verified
Key Learning Objectives:
- Prepare to intake fish/shellfish, Start intake of fish/shellfish, Intake fish/shellfish, Finish intake process
46
Lift and handle materials safely in food operations
Verified
Key Learning Objectives:
- Follow lifting and handling instructions
- Operate handling equipment, Transport materials safely
47
Maintain product quality in food operations
Verified
Key Learning Objectives:
- Conduct quality checks
- Communicate results of quality checks
48
Maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Keep the workspace clean
- Maintain food safety
49
Maintain workplace health and safety in food operations
Verified
Key Learning Objectives:
- Work within organisational safety limits
- Follow organisational emergency procedures
- Use personal protective equipment
50
Maintain, promote and improve environmental good practice in food operations
Verified
Key Learning Objectives:
- Maintain environmental good practice, Promote and improve environmental good practice
51
Maximise sales in a food retail environment
Verified
Key Learning Objectives:
- Identify opportunities to increase retail sales through promotions and displays
- Organise the promotion and display of food and drink products for sale, Promote food and drink products to customers
52
Monitor and control the recovery and separation of by-products and waste disposal in food operations
Verified
Key Learning Objectives:
- Organise and control the separation of by-products
- Organise and control the separation of waste
- Organise and control the recovery of by-products for further processing
53
Monitor and control waste disposal in food operations
Verified
Key Learning Objectives:
- Organise and control the storage and handling of waste
- Organise and control the disposal of waste and despatch of by-products
54
Monitor and maintain storage conditions in food operations
Verified
Key Learning Objectives:
- Maintain health, safety and security in the storage area
- Monitor changes in storage conditions
55
Monitor food hygiene standards using rapid test methods in operations
Verified
Key Learning Objectives:
- Prepare documentation, equipment and samples for testing, Conduct tests and record results
56
Monitor product quality in food operations
Verified
Key Learning Objectives:
- Monitor product quality
- Contribute to resolving quality problems
57
Operate a counter/ take-away service in food operations
Verified
Key Learning Objectives:
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
58
Operate a table/tray service in food operations
Verified
Key Learning Objectives:
- Provide customers with information and process orders according to Standard Operating Procedures (SOPs), Serve customers according to Standard Operating Procedures (SOPs)
59
Operate central control systems in food manufacture
Verified
Key Learning Objectives:
- Be able to use central control systems
- Be able to overcome problems using control systems
60
Pack and ice fish/shellfish
Verified
Key Learning Objectives:
- Prepare to ice fish/shellfish, Pack and ice fish/shellfish, Finish the icing process
61
Pack live shellfish for despatch
Verified
Key Learning Objectives:
- Prepare to pack live shellfish, Pack live shellfish
- Maintain the work environment to pack live shellfish, Finish packing live shellfish for despatch
62
Pack orders for despatch in food operations
Verified
Key Learning Objectives:
- Pack orders to specification for despatch in food operations
63
Prepare ingredients and store fillings and toppings in food manufacture
Verified
Key Learning Objectives:
- Prepare ingredients, Mix ingredients, Store supplies and fillings and toppings
64
Prepare orders for despatch in food operations
Verified
Key Learning Objectives:
- Prepare to assemble orders, Assemble orders
- Prepare orders, Finish order preparation
65
Prepare sauces and marinades by hand in food manufacture
Verified
Key Learning Objectives:
- Prepare to mix ingredients, Mix ingredients, Finish mixing process
66
Prepare to operate a counter/ take away service in food operations
Verified
Key Learning Objectives:
- Prepare work areas and equipment according to Standard Operating Procedures (SOPs), Clear work areas and equipment according to Standard Operating Procedures
67
Prepare to operate a table/ tray service in food operations
Verified
Key Learning Objectives:
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs), Clear dining and service areas after service according to Standard Operating Procedures (SOPs)
68
Principles of brining and salting fish/shellfish
Verified
Key Learning Objectives:
- Understand the impact of raw material on the brining and salting process
- Understand brines and how they are controlled
- Understand brining and curing quality
- Understand brining and curing methods and osmotic impacts
69
Principles of cans and closing cans in food manufacture
Verified
Key Learning Objectives:
- Understand the requirements for canning
- Understand the canning process
70
Principles of Clean In Place CIP in food operations
Verified
Key Learning Objectives:
- Understand the importance of cleaning processes
- Understand types of detergent and disinfectant
- Understand the main components of a Cleaning in Place (CIP) system
71
Principles of displaying fish/shellfish in a sales environment
Verified
Key Learning Objectives:
- Understand the regulations and procedures for display of fish/shellfish
- Understand the fish/shellfish products
- Understand the principles of fish/shellfish display
- Understand data and performance of fish/shellfish displays
72
Principles of fish/shellfish quality assessment
Verified
Key Learning Objectives:
- Understand the principles of fish/shellfish spoilage
- Understand the principles of fish/shellfish quality assessment methods
- Understand the principles of fish/shellfish quality assessment panels and management
73
Principles of fish/shellfish smoking
Verified
Key Learning Objectives:
- Understand the methods and factors impacting on smoking fish/shellfish
- Understand the preparation for smoking fish/shellfish
- Understand the control of the smoking process for fish/shellfish
- Understand the handling, testing and quality issues for smoking fish/shellfish
74
Principles of frying fish and chips
Verified
Key Learning Objectives:
- Understand the principles of raw materials for frying fish and chips
- Understand the principles of fats and oils for frying fish and chips
- Understand the principles of heat transfer and frying of fish and chips
- Understand the principles of error avoidance, and the impact of sustainability and the environment on fish and chip frying
75
Principles of HACCP based food safety systems
Verified
Key Learning Objectives:
- Know the purpose of a HACCP system
- Know the features and terminology of HACCP
- Know how a HACCP system is applied in the workplace.
76
Principles of marine finfish product knowledge
Verified
Key Learning Objectives:
- Understand the range of marine finfish species and principles of harvesting and fish stocks
- Understand the principles of processing, packing and distribution of marine finfish and seasonal impacts
- Understand the principles of taste, flavour, nutrition of marine finfish and food safety issues
- Understand the principles of consumer needs for marine finfish and quality assessment issues
77
Principles of organisational compliance in a food business
Verified
Key Learning Objectives:
- Know the purpose and factors influencing organisational compliance in a food business
- Know how to maintain organisational compliance in a food business
- Know how to report and update food business compliance
78
Principles of product quality and improvements in food operations
Verified
Key Learning Objectives:
- Understand how to maintain product quality
- Understand how to contribute to continuous improvements
79
Principles of seafood quality science
Verified
Key Learning Objectives:
- Understand the principles of live animal variation, harvesting and spoilage organisms
- Understand the principles of seafood biochemistry
- Understand the principles of quality impacts on seafood
- Understand the principles of seafood freshness, nutrition and food safety risks
80
Principles of setting targets and monitoring performance in a food business
Verified
Key Learning Objectives:
- Know the purpose and application of food business target setting and performance monitoring
- Know how to implement and maintain a food business performance monitoring system
- Know how to develop and update a food business target setting and performance monitoring system
81
Principles of shellfish, non-marine finfish and marine food products, product knowledge
Verified
Key Learning Objectives:
- Understand the range of species and principles of harvesting and stocks
- Understand the principles of processing, packing and distribution of species and seasonal impacts
- Understand the principles of taste, flavour, nutrition of species and food safety issues
- Understand principles of consumer needs for species and quality assessment issues
82
Principles of sterile processing in food technology
Verified
Key Learning Objectives:
- Understand the aim and principles of sterile processing technology
- Understand heat and pH treatments as sterile processing technologies
- Understand the affect of osmotically active substances on sterile processing technologies
- Understand the structure and use of glass and sterilisable pouches
83
Principles of supporting an organisational culture in a food business
Verified
Key Learning Objectives:
- Know the importance of organisational culture in a food business
- Know how organisational culture is influenced in a food business
- Know how organisational culture can be determined and changed in a food business
84
Principles of using and storing materials in food operations
Verified
Key Learning Objectives:
- Understand how to store and handle ingredients and materials
- Understand the systems used to control the handling and storage of materials
85
Process fish by hand
Verified
Key Learning Objectives:
- Prepare to process fish by hand, Process fish by hand
- Maintain equipment during processing, Finish processing fish by hand
86
Process fish/shellfish in a sales environment
Verified
Key Learning Objectives:
- Prepare to process fish/shellfish for sale, Process fish/shellfish using hand-tools in readiness for sale, Finish processing fish/shellfish for sale
87
Produce individual packs by hand in food operations
Verified
Key Learning Objectives:
- Prepare to produce packs by hand in food operations
- Carry out production of packs by hand in food operations, Finish production of packs by hand in food operations
88
Produce product packs in food operations
Verified
Key Learning Objectives:
- Prepare to produce individual product packs
- Produce individual product packs, Finish production of individual product packs
89
Sell food products in a retail environment
Verified
Key Learning Objectives:
- Establish customer needs, Satisfy customer needs, Process the sale of food and drink products
90
Sharpen cutting tools for use in food operations
Verified
Key Learning Objectives:
- Sharpen cutting tools
- Maintain the edge of cutting tools
91
Shuck bivalves by hand
Verified
Key Learning Objectives:
- Prepare to shuck bivalves by hand, Shuck bivalves by hand
- Maintain equipment and the workstation to shuck bivalves, Finish shucking operations
92
Slice and bag individual food products
Verified
Key Learning Objectives:
- Slice individual products, Bag individual products
93
Store goods and materials in food operations
Verified
Key Learning Objectives:
- Select and handle goods and materials safely and hygienically, Store goods and materials in allocated locations, Check and complete documentation
94
Supply materials for production in food operations
Verified
Key Learning Objectives:
- Match production needs with availability of supplies
- Maintain supply of materials to production area and work stations
95
The principles of food safety for manufacturing
Verified
Key Learning Objectives:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of keeping him/herself clean and hygienic
- Understand how the working areas are kept clean and hygienic
- Understand the importance of keeping products safe
96
Understand how to assemble and process products for food service
Verified
Key Learning Objectives:
- Know what the requirements are for the assembly and processing of food service products
- Know how to maintain high standards of quality in food service products
97
Understand how to assemble fish/shellfish products by hand
Verified
Key Learning Objectives:
- Know what the requirements are for assembling fish/shellfish products by hand
- Know how to prepare to assemble fish/shellfish products
- Know how to assemble fish/shellfish products
- Know how to finish assembly operations
98
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know how to avoid contamination
- Know how to complete cleaning in place
99
Understand how to carry out product changeovers in food manufacture
Verified
Key Learning Objectives:
- Know about the requirements for carrying out product changeovers
- Know how to carry out product changeovers
- Know how to deal with problems during changeovers
100
Understand how to carry out shellfish depuration processing
Verified
Key Learning Objectives:
- Know how to establish and maintain fish in depuration
- Know how to unload shellfish from depuration
101
Understand how to carry out task hand-over procedures in food manufacture
Verified
Key Learning Objectives:
- Know how to carry out task hand-over procedures
102
Understand how to contribute to continuous improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about the importance of continuous improvement in food operations
- Know about the resources and measures to support a continuous improvement activity in food operations
- Know how to support and communicate continuous improvement activity in food operations
103
Understand how to contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Know how to comply with requirements
- Know how to recognise environmental damage
- Know how to work in a way that reduces environmental damage
104
Understand how to contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Know how to contribute to identifying problems in your area of work
- Know how to contribute to analysing and reporting problems within your work area
105
Understand how to contribute to problem resolution in food manufacture
Verified
Key Learning Objectives:
- Know how to contribute to problems in your area of work and how to communicate to colleagues
- Know how to contribute to identifying resolutions to problems
106
Understand how to contribute to the effectiveness of food retail operations
Verified
Key Learning Objectives:
- Know how to organise work activities to optimise effectiveness
- Know how to contribute to the improvement of retail operations
107
Understand how to contribute to the maintenance of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know about preparing for maintenance
- Know how to carry out maintenance
- Know how to deal with maintenance issues and problems
- Know how to complete maintenance procedures
108
Understand how to control defrosting in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare for the defrosting process
- Know how to maintain high standards of quality during the defrosting process
- Know how to complete the defrosting process
109
Understand how to control fish/shellfish defrosting
Verified
Key Learning Objectives:
- Know what the requirements are for defrosting fish/shellfish
- Know how to prepare to defrost fish/shellfish
- Know how to defrost fish/shellfish
- Know how to finish the defrosting process
110
Understand how to control hygiene cleaning in food operations
Verified
Key Learning Objectives:
- Understand the requirements of hygiene cleaning in food operations
- Understand how to prepare for hygiene cleaning in food operations safely
- Understand how to carry out hygiene cleaning in food operations safely
- Understand how to complete hygiene cleaning in food operations safely
111
Understand how to control processes in food manufacture
Verified
Key Learning Objectives:
- Know about the requirements for controlling processes
- Know how to prepare control processes
- Know how to carry out process control procedures
- Know how to complete process control procedures
112
Understand how to control shellfish depuration processing
Verified
Key Learning Objectives:
- Know the procedures for effective shellfish depuration operations
- Know the legal and regulatory requirements for shellfish depuration
113
Understand how to control shellfish meat extraction operations
Verified
Key Learning Objectives:
- Know what the requirements are for extracting shellfish meat
- Know how to prepare to extract shellfish meat
- Know how to extract shellfish meat
- Know how to finish extracting shellfish meat
114
Understand how to control the dry curing of fish
Verified
Key Learning Objectives:
- Know what the requirements are for controlling the dry curing of fish
- Know how to prepare to dry cure fish
- Know how to dry-cure fish
- Know how to finish the curing process
115
Understand how to control the fish/shellfish brining process
Verified
Key Learning Objectives:
- Understand the requirements for controlling the fish/shellfish brining process
- Understand how to prepare to brine fish/shellfish
- Understand how to brine fish/shellfish
- Understand how to finish the brining process
116
Understand how to control the fish/shellfish marinating process
Verified
Key Learning Objectives:
- Know what the requirements are for marinating fish/shellfish
- Know how to prepare to marinate fish/shellfish
- Know how to marinate fish/shellfish
- Know how to finish the marinating process
117
Understand how to control the fish/shellfish smoking process
Verified
Key Learning Objectives:
- Know what the requirements are for controlling the fish/shellfish smoking process
- Know how to prepare to smoke fish/shellfish
- Know how to smoke fish/shellfish
- Know how to finish the smoking process
118
Understand how to control washing and drying machinery in food operations
Verified
Key Learning Objectives:
- Know about controlling washing and drying machinery according to specifications and procedures
- Know how to deal with problems during the washing and drying process
119
Understand how to deal effectively with waste in food operations
Verified
Key Learning Objectives:
- Know about the different forms of waste
- Know about the procedures for handling and dealing with different types of waste
- Know how to deal with waste safely
- Know about the legal requirements for waste management
120
Understand how to display fish/shellfish in a sales environment
Verified
Key Learning Objectives:
- Know what the requirements are for displaying fish/shellfish in sales
- Know how to prepare to display fish/shellfish in sales
- Know how to display fish/shellfish in sales
- Know how to dismantle and clean displays in sales
121
Understand how to extract shellfish meat by hand
Verified
Key Learning Objectives:
- Know what the requirements are for extracting shellfish meat by hand
- Know how to prepare to extract shellfish meat by hand
- Know how to extract shellfish meat by hand
- Know how to finish extracting shellfish meat by hand
122
Understand how to fill or extrude meat and meat-based mixtures
Verified
Key Learning Objectives:
- Understand how to prepare to fill or extrude meat
- Know how to fill or extrude meat or meat based mixtures
123
Understand how to fillet fish by hand
Verified
Key Learning Objectives:
- Know how to prepare to fillet fish by hand
- Know how to fillet fish by hand
- Know how to maintain tools and the workstation
- Know how to finish hand filleting
124
Understand how to finish bake off products
Verified
Key Learning Objectives:
- Know how to prepare to finish bake-off products
- Know how to finish bake-off products
- Know how to complete finishing of bake-off products
125
Understand how to grade fish/shellfish by hand
Verified
Key Learning Objectives:
- Know what the requirements are for grading fish/shellfish by hand
- Know how to prepare to grade fish/shellfish by hand
- Know how to grade fish/shellfish by hand
- Know how to finish grading fish/shellfish by hand
126
Understand how to gut and clean fish by hand
Verified
Key Learning Objectives:
- Know what the requirements are for gutting and cleaning fish by hand
- Know how to prepare for gutting operations
- Know how to gut and wash fish by hand
- Know how to finish gutting operations
127
Understand how to harvest fish for food supply
Verified
Key Learning Objectives:
- Know how to prepare to harvest fish for food supply
- Know how to harvest fish for food supply
128
Understand how to intake fish/shellfish
Verified
Key Learning Objectives:
- Know what the requirements are for the intake of fish/shellfish
- Know how to prepare to intake fish/shellfish
- Know how to intake fish/shellfish
- Know how to finish the intake process
129
Understand how to lift and handle materials safely in food operations
Verified
Key Learning Objectives:
- Know the health and safety standards for lifting, moving and handling materials, Knows how to move and handle materials
- Know the limits of ones authority and communication methods
130
Understand how to maintain product quality in food operations
Verified
Key Learning Objectives:
- Know how to carry out quality checks
- Know how to record and store information accurately
- Know about the importance of communicating results
131
Understand how to maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Know the importance of safe food handling practices
- Know how to deal with pests and infestations
- Know the importance of minimising the risks of contamination and food poisoning
132
Understand how to maintain workplace health and safety in food operations
Verified
Key Learning Objectives:
- Know the main safety risks and hazards in the working environment
- Know the health and safety precautions and procedures in the workplace
- Know the health and safety features of equipment and materials
133
Understand how to maximise sales of food products in a retail environment
Verified
Key Learning Objectives:
- Know how to confirm with required standards for displaying goods
- Know how to deal with problems in displaying goods
- Know how to assess and monitor displays
134
Understand how to monitor and control the recovery and separation of by-products in food operations
Verified
Key Learning Objectives:
- Know how to monitor and control the recovery of by-products in food operations
- Know how to control and organise the separation of by-products
- Know how to control and organise the recovery of by-products
- Know how to control and organise the despatch of by-products
135
Understand how to monitor and control waste disposal in food operations
Verified
Key Learning Objectives:
- Know how to monitor and control waste disposal in food operations
- Know how to control and organise waste separation
- Know how to control and organise the storage and handling of waste
136
Understand how to monitor and improve environmental good practice in food operations
Verified
Key Learning Objectives:
- Know how to follow organisational procedures for environmental good practice
- Know how to recognise environmental good practice
- Know how to improve environmental good practice
137
Understand how to monitor food hygiene standards using rapid test methods in operations
Verified
Key Learning Objectives:
- Know how to prepare equipment for rapid food hygiene testing
- Know how to conduct rapid food hygiene tests
- Know about the recording and reporting procedures for tests
138
Understand how to operate a counter/ take-away service in food operations
Verified
Key Learning Objectives:
- Know how to provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Know how to maintain work areas and equipment according to Standard Operating Procedures (SOPs)
139
Understand how to operate a table/tray service in food operations
Verified
Key Learning Objectives:
- Know how to provide customers with information and process orders according to Standard Operating Procedures (SOPs)
- Know how to serve customers according to Standard Operating Procedures (SOPs)
140
Understand how to operate central control systems in food manufacture
Verified
Key Learning Objectives:
- Understand the functions of central control systems
- Know how to avoid potential problems in the central control system
141
Understand how to pack and care for live shellfish for despatch
Verified
Key Learning Objectives:
- Know how to prepare to pack live shellfish for despatch
- Know how to pack live shellfish for despatch
- Know how to care for live shellfish during transport
- Know how to finish packing of live shellfish
142
Understand how to pack and ice fish/shellfish
Verified
Key Learning Objectives:
- Know what the requirements are for packing and icing fish/shellfish
- Know how to prepare to ice and pack fish/shellfish
- Know how to ice fish/shellfish
- Know how to pack fish/shellfish
143
Understand how to pack orders for despatch in food operations
Verified
Key Learning Objectives:
- Know how to pack orders to specification for despatch in food operations
144
Understand how to prepare and store savoury fillings and toppings in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare savoury fillings and toppings in food manufacture
- Know how to store savoury fillings and toppings in food manufacture
145
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operations
Verified
Key Learning Objectives:
- Know how to prepare to clean in place
- Know how to clean in place
146
Understand how to prepare orders for despatch in food operations
Verified
Key Learning Objectives:
- Know what the requirements are for preparing orders for despatch in food operations
- Know how to assemble orders for despatch in food operations
- Know how to prepare orders for despatch in food operations
- Know how to finish preparing orders for despatch in food operations
147
Understand how to prepare sauces and marinades in food manufacture
Verified
Key Learning Objectives:
- Know what the requirements are for preparing sauces and marinades in food manufacture
- Know how to prepare to mix sauces and marinades
- Know how to prepare sauces and marinades
- Know how to finish mixing sauces and marinades
148
Understand how to prepare to operate a counter/take away service in food operations
Verified
Key Learning Objectives:
- Know how to prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Know how to clear dining and service areas after service according to Standard Operating Procedures (SOPs)
149
Understand how to prepare to operate a table/tray service in food operations
Verified
Key Learning Objectives:
- Know how to prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Know how to clear dining and service areas after service according to Standard Operating Procedures (SOPs)
150
Understand how to process fish by hand
Verified
Key Learning Objectives:
- Know what the requirements are for processing fish by hand
- Know how to prepare to process fish by hand
- Know how to process fish by hand
- Know how to finish hand-processing
151
Understand how to process fish/shellfish in a sales environment
Verified
Key Learning Objectives:
- Know what the requirements are for processing fish/shellfish in sales
- Know how to prepare to process fish/shellfish in sales
- Know how to process fish/shellfish in sales
- Know how to finish process operations in sales
152
Understand how to produce product packs in food operations
Verified
Key Learning Objectives:
- Know how to meet production demand for product packs
- Know how to control production of product packs
- Know how to complete production of product packs
153
Understand how to sell food products in a retail environment
Verified
Key Learning Objectives:
- Know how to establish the customer’s needs
- Know how to satisfy the customer’s needs
- Know how to process and complete the sale of food and drink products
154
Understand how to sharpen cutting tools for use in food operations
Verified
Key Learning Objectives:
- Know about the importance of maintaining sharp edges on cutting tools
- Know how to sharpen cutting tools
- Know how to maintain sharp edges on cutting tools
155
Understand how to shuck bivalves by hand
Verified
Key Learning Objectives:
- Know how to prepare to shuck bivalves by hand
- Know how to shuck bivalves by hand
- Know how to maintain equipment and a workstation to shuck bivalves
- Know how to finish shucking operations
156
Understand how to slice and bag individual food products
Verified
Key Learning Objectives:
- Know how to slice individual food products
- Know how to bag individual food products
157
Understand how to store and organise goods and materials in food operations
Verified
Key Learning Objectives:
- Know suitable storage locations for goods and materials
- Know how to deal with damage to goods, materials and equipment
- Know the safety, security and environmental conditions for transport and storage of goods and materials
- Know the organisational communication and documentation procedures
158
Understand how to supply materials for production in food operations
Verified
Key Learning Objectives:
- Know how to determine sufficiency of supplies of food and drink materials to meet production requirements, Knows how to maintain supplies to ensure smooth running in production
159
Understand how to use fish/shellfish quality assessment methods
Verified
Key Learning Objectives:
- Know what the factors are that affect the quality of fish/shellfish
- Know how to assess the quality of fish/shellfish
- Know the importance of fish/shellfish quality assessment
160
Understand how to work effectively with others in food operations
Verified
Key Learning Objectives:
- Know how to work effectively in a team.
- Know how to give and receive information to and from team colleagues.
- Know how to work with team colleagues to improve the way work is done
161
Work effectively with others in food operations
Verified
Key Learning Objectives:
- Work effectively in a team, Give and receive information to and from team colleagues
- Work with team colleagues to improve the way work is done
Regulatory & Verification Details
- Qualification Number (QN)
- 501/1903/5
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Oct 2010