FDQ
Level 2
QN: 600/2494/X
Curriculum Active
FDQ Level 2 Certificate For Proficiency in Fresh Produce Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 1646 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
112 Units
Guided Hours
1646 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Carry out disinfection in food operations
Verified
Key Learning Objectives:
- Prepare for disinfection
- Carry out disinfection procedures
2
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
3
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
4
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
5
Communicate information and knowledge
Verified
Key Learning Objectives:
- Be able to identify the information required, and its reliability, for communication.
- Be able to understand communication techniques and methods.
- Be able to communicate information and knowledge using appropriate techniques and methods.
- Be able to adapt communication techniques and methods according to target audience response.
6
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
7
Contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Contribute to workplace environmental safety
8
Contribute to keeping the workplace secure in food operations
Verified
Key Learning Objectives:
- Identify and report security risks
- Follow procedures for dealing with security risks
9
Contribute to maintaining stock security and minimising losses in food operations
Verified
Key Learning Objectives:
- Contribute to the maintenance of security according to specifications and procedures
- Contribute to the monitoring of losses and investigating problems according to specifications and procedures
- Implement procedures to deal with security alerts
10
Contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
11
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
12
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
13
Control fresh produce chopping operations
Verified
Key Learning Objectives:
- Prepare for chopping of fresh produce, Control chopping of fresh produce, Finish fresh produce chopping operations
14
Control fresh produce drying operations
Verified
Key Learning Objectives:
- Prepare for drying fresh produce, Control machine drying of fresh produce, Finish fresh produce drying operations
15
Control fresh produce grading operations
Verified
Key Learning Objectives:
- Prepare for grading fresh produce, Control machine grading of fresh produce, Finish fresh produce grading operations
16
Control fresh produce peeling operations
Verified
Key Learning Objectives:
- Prepare for peeling fresh produce, Control peeling of fresh produce, Finish fresh produce peeling operations
17
Control fresh produce ripening operations
Verified
Key Learning Objectives:
- Establish fresh produce in a ripening facility
- Maintain fresh produce in a ripening facility, Unload ripening facilities
18
Control fresh produce washing operations
Verified
Key Learning Objectives:
- Prepare to wash fresh produce, Control washing, Finish produce washing operations
19
Control labelling in food manufacture
Verified
Key Learning Objectives:
- Prepare for labelling according to specifications
- Carry out labelling according to specifications, Finish labelling according to specified procedures
20
Control manual size reduction in food manufacture
Verified
Key Learning Objectives:
- Prepare for manual size reduction
- Carry out manual size reduction, Finish manual size reduction
21
Control packaging in food manufacture
Verified
Key Learning Objectives:
- Prepare for packaging according to specifications
- Carry out packaging according to specifications
- Complete packaging operations according to specifications and procedures
22
Control size reduction in food manufacture
Verified
Key Learning Objectives:
- Prepare for size reduction
- Carry out size reduction, Finish size reduction
23
Control slicing in food manufacture
Verified
Key Learning Objectives:
- Prepare for slicing according to specifications
- Carry out slicing according to specifications, Finish slicing according to specifications and procedures
24
Control the non-invasive testing of produce
Verified
Key Learning Objectives:
- Prepare to test fresh produce, Test quality of fresh produce, Finish fresh produce testing operations
25
Control the production of fresh produce product labels
Verified
Key Learning Objectives:
- Prepare fresh produce labels, Form labels for fresh produce, Print labels for fresh produce
26
Control the production of ready-to-eat fresh produce products
Verified
Key Learning Objectives:
- Prepare to produce ready-to-eat fresh produce
- Prepare ready-to-eat fresh produce, Finish ready-to-eat production operations
27
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
28
Control weighing in food manufacture
Verified
Key Learning Objectives:
- Prepare to weigh food products following company procedures
- Carry out weighing operations following company procedures
29
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
30
Cut fresh produce by hand
Verified
Key Learning Objectives:
- Prepare to cut fresh produce by hand, Cut fresh produce by hand
- Maintain equipment and the workstation when cutting by hand, Finish hand cutting operations
31
Display food products in a retail environment
Verified
Key Learning Objectives:
- Prepare to display food and drink products, Label displays of food and drink products, Arrange and maintain food and drink products for display, Empty and clean the food and drink product display
32
Grade fresh produce by hand
Verified
Key Learning Objectives:
- Prepare to grade fresh produce by hand, Grade fresh produce by hand, Finish hand grading operations
33
Lift and handle materials safely in food operations
Verified
Key Learning Objectives:
- Follow lifting and handling instructions
- Operate handling equipment, Transport materials safely
34
Maintain product quality in food operations
Verified
Key Learning Objectives:
- Conduct quality checks
- Communicate results of quality checks
35
Maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Keep the workspace clean
- Maintain food safety
36
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
37
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
38
Plan and organise own work activities in food manufacture
Verified
Key Learning Objectives:
- Plan and organise their own work activities
- Work effectively
- Communicate with others
39
Prepare orders for despatch in food operations
Verified
Key Learning Objectives:
- Prepare to assemble orders, Assemble orders
- Prepare orders, Finish order preparation
40
Prepare to receive goods and materials in food operations
Verified
Key Learning Objectives:
- Prepare and update documentation
- Prepare work areas and equipment to receive deliveries
- Ensure vehicle and goods and materials conform to specifications
41
Principles of bar coding in food operations
Verified
Key Learning Objectives:
- Understand the form and data capture of bar codes
- Understand the infrastructure required to implement and maintain bar coding
- Understand the organisation and control of bar coding
42
Principles of cleaning raw food materials
Verified
Key Learning Objectives:
- Understand the rationale for cleaning and separation technology
- Understand the processes for cleaning raw food materials without using water
- Understand the processes for cleaning raw food materials using water
43
Principles of continuous improvement techniques _Kaizen_ in food operations
Verified
Key Learning Objectives:
- Understand the features, importance of Kaizen activity
- Understand the criteria and requirements for Kaizen and problem solving
- Understand how to interact with Kaizen activity
44
Principles of fresh produce handling and quality
Verified
Key Learning Objectives:
- Understand produce contamination, spoilage and handling
- Understand the quality measurement and assessment methods for produce
- Understand the quality parameters of produce
- Understand the control of quality and food safety of produce
45
Principles of fresh produce packaging and preservation
Verified
Key Learning Objectives:
- Understand packaging types and their application
- Understand packaging quality characteristics and storage requirements
- Understand produce preservation methods
- Understand legislative and voluntary impacts of packaging and the business implications
46
Principles of fresh produce ripening
Verified
Key Learning Objectives:
- Understand the features of ripe and un-ripe produce, and their assessment
- Understand the natural ripening process
- Understand the produce ripening process in the supply chain
- Understand the planning, handling and storage of ripening produce
47
Principles of fresh produce wholesaling
Verified
Key Learning Objectives:
- Understand the produce market operators, facilities and financial system
- Understand the source of produce and the impact of seasonality
- Understand the transport, distribution and pricing of produce
- Understand produce quality and environmental factors
48
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.
49
Principles of packing and labelling food products in food operations
Verified
Key Learning Objectives:
- Understand how to prepare for packing
- Understand how to prepare for labelling
- Understand how to carry out packing and labelling in food manufacture
50
Principles of paper and board packaging in food operations
Verified
Key Learning Objectives:
- Understand the sources and business uses of paper and board packaging
- Understand paper processing and its suitability as a packaging material
- Understand board processing and its suitability as a packaging material
- Understand the promotional role and disposal arrangements for paper and board packaging
51
Principles of plastic and cellulose films in food and drink
Verified
Key Learning Objectives:
- Understand the sources and business use of plastic and cellulose films
- Understand cellulose processing and its suitability as a packaging film
- Understand polythene based processing and suitability as packaging film
- Understand polycarbonate based processing and suitability as packaging material
- Understand the promotional role and disposal arrangements for plastic and cellulose based packaging
52
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
53
Principles of sorting and grading produce and food materials
Verified
Key Learning Objectives:
- Understand the definitions and rationale for sorting and grading food materials
- Understand equipment and methods used for sorting food materials
- Understand the quality factors used in grading food materials
54
Principles of sustainability in food operations
Verified
Key Learning Objectives:
- Understand the principles of sustainability
- Understand factors affecting sustainability targets
- Understand factors affecting support for sustainability targets
- Understand the factors influencing the achievement of sustainability
55
Principles of the fresh produce handling systems
Verified
Key Learning Objectives:
- Understand the characteristics of handling systems
- Understand produce quality during handling, and the use of additives in fluid transfer
- Understand produce quality during packing and storage
56
Principles of the fresh produce supply chain
Verified
Key Learning Objectives:
- Understand the produce supply chain and how growers and co-operatives impact on this
- Understand import/export standards and the role of markets and pre-packers
- Understand the importance of organisations and factors across the produce supply chain
57
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
58
Principles of weights and measures in food technology
Verified
Key Learning Objectives:
- Understand the legal and regulatory requirements for weighing and measuring food and drink products
- Understand the processes of weighing and measuring food and drink products
- Understand how to quality assure the weighing and measuring of food and drink products
59
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
60
Receive goods and materials in food operations
Verified
Key Learning Objectives:
- Check and handle deliveries of goods and materials, Update records and stock control systems
- Complete goods and material intake
61
Report and record production operations in food manufacture
Verified
Key Learning Objectives:
- Be able to record operational activities
- Be able to report on operational activities
62
Sculpt fresh produce by hand
Verified
Key Learning Objectives:
- Prepare to sculpt fresh produce by hand, Sculpt fresh produce by hand
- Maintain equipment and the workstation when sculpting by hand, Finish hand sculpting operations
63
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
64
Sell fresh produce on the wholesale market
Verified
Key Learning Objectives:
- Establish wholesale display of fresh produce
- Establish customer needs for fresh produce, Process sales of fresh produce
65
Shut down plant and equipment in food manufacture
Verified
Key Learning Objectives:
- Implement shut-down procedures
- Complete the shut down of plant and equipment
66
Slice and bag individual food products
Verified
Key Learning Objectives:
- Slice individual products, Bag individual products
67
Start up plant and equipment in food manufacture
Verified
Key Learning Objectives:
- Prepare to start up plant and equipment, Start up plant and equipment
- Evaluate the start-up of plant and equipment
68
Store and retrieve information
Verified
Key Learning Objectives:
- Understand processes and procedures for storing and retrieving information
- Be able to store information
- Be able to retrieve information
69
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
70
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
71
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
72
Understand how to carry out disinfection in food operations
Verified
Key Learning Objectives:
- Know about the requirements for disinfection
- Know how to carry out disinfection
- Know how to complete disinfection
73
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
74
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
75
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
76
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
77
Understand how to contribute to keeping the workplace secure in food operations
Verified
Key Learning Objectives:
- Know how workplace security can be compromised
- Know how to help prevent security from being compromised
- Know how to deal with breaches of security
78
Understand how to contribute to maintaining stock security and minimising losses in food operations
Verified
Key Learning Objectives:
- Know about the requirements of stock security
- Know about company procedures for maintaining stock security
- Know how to implement security procedures and deal with security breaches
79
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
80
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
81
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
82
Understand how to control fresh produce ripening operations
Verified
Key Learning Objectives:
- Understand how to control produce pre-ripening operations
- Understand how to control produce ripening operations
- Understand produce quality issues and its importance to business
- Understand how to store and dispose of waste produce
83
Understand how to control fresh produce washing operations
Verified
Key Learning Objectives:
- Understand how to prepare to control fresh produce washing operations
- Understand how to control fresh produce washing operations
- Understand how to maintain quality and deal with waste
84
Understand how to control manual size reduction in food manufacture
Verified
Key Learning Objectives:
- Know how to control manual size reduction in food manufacture
- Know how to control manual size reduction
- Know how to complete manual size reduction
85
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
86
Understand how to control the non-invasive testing of produce
Verified
Key Learning Objectives:
- Understand the requirements for non-invasive testing of produce
- Understand how to control product testing quality
- Understand how to deal with operating problems and testing records
87
Understand how to control the production of fresh produce product labels
Verified
Key Learning Objectives:
- Understand how to prepare to control fresh produce product labels
- Understand how to control production of fresh produce product labels
- Understand how to maintain quality in labelling
88
Understand how to control the production of ready-to-eat fresh produce products
Verified
Key Learning Objectives:
- Understand the production and identification of products
- Understand how to control product quality and traceability
- Understand how to deal with waste, operating problems and product records
89
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
90
Understand how to cut fresh produce by hand
Verified
Key Learning Objectives:
- Understand how to prepare to cut fresh produce by hand
- Understand how to cut fresh produce by hand
- Understand how to maintain quality, and deal with waste
91
Understand how to display food products in a retail environment
Verified
Key Learning Objectives:
- Know how to prepare to create food product displays
- Know how to create a food and drink display
- Know the importance of labelling in food and drink displays
- Know how to monitor and maintain food and drink displays
- Know how to deal with problems in displaying products
92
Understand how to grade fresh produce by hand
Verified
Key Learning Objectives:
- Understand how to prepare to grade fresh produce by hand
- Understand how to grade fresh produce by hand
- Understand how to maintain quality, and deal with waste
93
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
94
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
95
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
96
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
97
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
98
Understand how to plan and organise your own work activities in food manufacture
Verified
Key Learning Objectives:
- Know how to plan and organise work activities
- Know how to work effectively
- Know how to communicate with others in food manufacture
99
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
100
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
101
Understand how to receive goods and materials in food operations
Verified
Key Learning Objectives:
- Know how to receive and check goods and materials
- Know how to deal with types of problems
- Know the importance of organisational communication and information structures
- Know the relevant health and safety and industry legislation
102
Understand how to report and record production operations in food manufacture
Verified
Key Learning Objectives:
- Know how to report production operations
- Know how to record production operations
103
Understand how to sculpt fresh produce by hand
Verified
Key Learning Objectives:
- Understand how to prepare to sculpt fresh produce by hand
- Understand how to sculpt fresh produce by hand
- Understand how to maintain quality, and deal with waste
104
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
105
Understand how to sell fresh produce on the wholesale market
Verified
Key Learning Objectives:
- Understand how to merchandise fresh produce on the market
- Understand how to communicate and provide information on the market
- Understand how to negotiate and maintain customer service standards
106
Understand how to shut down plant and equipment in food manufacture
Verified
Key Learning Objectives:
- Know how to implement shut down procedures
- Know how to complete plant and equipment shut down
107
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
108
Understand how to start up plant and equipment in food manufacture
Verified
Key Learning Objectives:
- Know how to start up plant and equipment in food manufacture
- Know how to deal with problems arising during the start-up of plant and equipment
109
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
110
Understand how to unload goods and materials in food operations
Verified
Key Learning Objectives:
- Know the procedures and equipment required for unloading goods and materials
- Know the checks that need to be made when unloading goods and materials
111
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
112
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)
- 600/2494/X
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Aug 2011
- Operational End
- Dec 2026