FDQ
Level 2
QN: 600/0518/X
Curriculum Active
FDQ Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 2765 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
217 Units
Guided Hours
2765 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
Bake off food products for sale
Verified
Key Learning Objectives:
- Bake-off products for sale, Glaze and decorate bake-off products
3
Care for livestock pre-slaughter in food operations
Verified
Key Learning Objectives:
- Handle and separate livestock safely
- Monitor livestock holding areas
4
Care for poultry pre-slaughter in food operations
Verified
Key Learning Objectives:
- Monitor the welfare of poultry, Care for poultry pre-slaughter
5
Carry out bleeding operations for Halal meat
Verified
Key Learning Objectives:
- Prepare to carry out bleeding, Bleed animals
6
Carry out boning in meat processing
Verified
Key Learning Objectives:
- Prepare to carry out boning
- Carry out boning
7
Carry out disinfection in food operations
Verified
Key Learning Objectives:
- Prepare for disinfection
- Carry out disinfection procedures
8
Carry out flavour enhancement in meat processing
Verified
Key Learning Objectives:
- Prepare for carrying out meat flavour enhancement operations
- Carry out meat flavour enhancement operations
9
Carry out manual bleeding operations
Verified
Key Learning Objectives:
- Prepare to carry out bleeding operations, Bleed animals or birds
10
Carry out manual evisceration of poultry carcases
Verified
Key Learning Objectives:
- Prepare to eviscerate poultry manually
- Carry out the manual evisceration of poultry
11
Carry out manual evisceration of red meat carcases
Verified
Key Learning Objectives:
- Prepare to eviscerate red meat carcases manually
- Carry out the manual evisceration of red meat carcases
12
Carry out manual stunning of poultry
Verified
Key Learning Objectives:
- Check equipment and facilities for manual stunning
- Carry out stunning using manually operated methods
13
Carry out manual stunning of red meat species
Verified
Key Learning Objectives:
- Check equipment and facilities for manual slaughter, Stun animals using manually operated methods
14
Carry out massaging in meat processing
Verified
Key Learning Objectives:
- Prepare to massage meat
- Carry out massaging of meat
15
Carry out poultry butchery in sales operations
Verified
Key Learning Objectives:
- Prepare to carry out butchery of poultry
- Carry out butchery of poultry
- Complete poultry butchery operations
16
Carry out primal butchery of red meat in sales operations
Verified
Key Learning Objectives:
- Prepare to carry out primal butchery of red meat
- Carry out primal butchery to produce primal cuts
- Complete primal red meat butchery operations
17
Carry out primal cutting in meat processing
Verified
Key Learning Objectives:
- Prepare to carry out primal cutting of carcases or sides
- Carry out primal cutting of carcases or sides
18
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
19
Carry out religious slaughter
Verified
Key Learning Objectives:
- Check equipment and facilities for religious slaughter
- Carry out religious slaughter, Pass the carcase to the next stage in processing
20
Carry out rodding and clipping of meat carcases
Verified
Key Learning Objectives:
- Prepare to carry out carcase rodding and clipping
- Carry out carcase rodding and clipping
21
Carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Sample food products to meet sampling requirements
- Maintain integrity of sample
22
Carry out seaming or filleting in meat processing
Verified
Key Learning Objectives:
- Prepare for seaming or filleting
- Carry out seaming and filleting
23
Carry out secondary butchery of red meat in sales operations
Verified
Key Learning Objectives:
- Prepare to carry out secondary butchery of red meat primal joints
- Carry out secondary butchery of red meat primal joints
- Complete secondary red meat butchery operations
24
Carry out skinning of meat carcases
Verified
Key Learning Objectives:
- Prepare to carry out carcase skinning
- Carry out carcase skinning
25
Carry out splitting of meat carcases
Verified
Key Learning Objectives:
- Prepare to carry out carcase splitting
- Carry out carcase splitting
26
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
27
Carry out trimming in meat processing
Verified
Key Learning Objectives:
- Prepare to carry out trimming
- Carry out trimming of meat cuts
28
Carry out wild game butchery in sales operations
Verified
Key Learning Objectives:
- Prepare to carry out butchery of wild game
- Carry out butchery of wild game
- Complete wild game butchery operations
29
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
30
Contribute to Bio-security in livestock holding in food operations
Verified
Key Learning Objectives:
- Prepare to enter the site
- Maintain bio-security while on site
- Report any concerns on bio-security
31
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
32
Contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Contribute to workplace environmental safety
33
Contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
34
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
35
Contribute to sustainable practice in food operations
Verified
Key Learning Objectives:
- Contribute to sustainability in a food environment
36
Contribute to the application of improvement techniques for achieving excellence in food operations
Verified
Key Learning Objectives:
- Identify opportunities for the application of improvement techniques
- Apply improvement techniques, Obtain and provide feedback on application of improvement techniques
37
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
38
Control automated meat/poultry processing operations
Verified
Key Learning Objectives:
- Prepare to control an automated processing operation, Control an automated processing operation
39
Control defrosting in food manufacture
Verified
Key Learning Objectives:
- Prepare for the defrosting process, Control the defrosting process
- Complete the defrosting process
40
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
41
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
42
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
43
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
44
Control weighing in food manufacture
Verified
Key Learning Objectives:
- Prepare to weigh food products following company procedures
- Carry out weighing operations following company procedures
45
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
46
Cure meat products
Verified
Key Learning Objectives:
- Prepare for curing
- Carry out curing
47
Display meat and meat products in sales operations
Verified
Key Learning Objectives:
- Prepare to display meat and meat products, Display and label meat and meat products
- Maintain the display of meat and meat products, Empty and clean display
48
Fill or extrude meat and meat-based mixtures
Verified
Key Learning Objectives:
- Prepare to fill or extrude
- Carry out filling or extrusion
49
Fry poultry products
Verified
Key Learning Objectives:
- Prepare for frying poultry products, Fry poultry products, Cool and position fried poultry products
50
Label food products by hand in food operations
Verified
Key Learning Objectives:
- Prepare to weigh and label food products, Check weigh food products, Label food products
51
Lift and handle materials safely in food operations
Verified
Key Learning Objectives:
- Follow lifting and handling instructions
- Operate handling equipment, Transport materials safely
52
Maintain product quality in food operations
Verified
Key Learning Objectives:
- Conduct quality checks
- Communicate results of quality checks
53
Maintain reception and holding areas for livestock in food operations
Verified
Key Learning Objectives:
- Prepare and identify areas requiring maintenance, Clean and maintain the livestock reception area
54
Maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Keep the workspace clean
- Maintain food safety
55
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
56
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
57
Operate a carcase electrical stimulation system
Verified
Key Learning Objectives:
- Prepare to operate a carcase electrical stimulation system
- Operate and monitor a carcase electrical stimulation system
58
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)
59
Operate a de-hairing system
Verified
Key Learning Objectives:
- Prepare to operate a de-hairing system
- Operate and monitor a de-hairing system
60
Operate a gas stunning system for poultry
Verified
Key Learning Objectives:
- Prepare to operate a gas stunning system for poultry
- Operate and monitor a gas stunning system for poultry
61
Operate a meat carcase shackling system
Verified
Key Learning Objectives:
- Prepare to operate a carcase shackling system
- Operate a carcase shackling system
62
Operate a meat injection system
Verified
Key Learning Objectives:
- Prepare for meat injection
- Operate and monitor a meat injection system
63
Operate a poultry bleeding system
Verified
Key Learning Objectives:
- Prepare to operate a poultry bleeding system
- Operate and monitor a poultry bleeding system
64
Operate a poultry plucking system
Verified
Key Learning Objectives:
- Prepare to operate a plucking system
- Operate and monitor a plucking system
65
Operate a stunning system for red meat species
Verified
Key Learning Objectives:
- Prepare to operate a stunning system
- Operate and monitor a stunning system
66
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)
67
Operate an electric stunning system for poultry
Verified
Key Learning Objectives:
- Prepare to operate an electric stunning system for poultry
- Operate and monitor an electric stunning system for poultry
68
Organise and improve work activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Organise your own work activities
- Work effectively
- Communicate with others
69
Oven cook batched meat and meat products
Verified
Key Learning Objectives:
- Prepare for cooking meat and meat products, Cook meat and meat products, Remove cooked products for cooling and storage
70
Pack orders for despatch in food operations
Verified
Key Learning Objectives:
- Pack orders to specification for despatch in food operations
71
Palletise and wrap products in food operations
Verified
Key Learning Objectives:
- Carry out checks before palletising and wrapping products
- Carry out palletising and wrapping, Finish palletising and wrapping
- Ensure that the process of palletising and wrapping products in food operations works effectively
72
Prepare and monitor feed and water supplies to livestock in food operations
Verified
Key Learning Objectives:
- Prepare feed and water supplies for livestock
- Monitor and maintain supply of feed and water for livestock
73
Prepare food product orders for customers in food operations
Verified
Key Learning Objectives:
- Identify customers’ needs and prepare food product, Weigh and wrap or tray up food products, Check and present orders
74
Prepare ingredients and store fillings and toppings in food manufacture
Verified
Key Learning Objectives:
- Prepare ingredients, Mix ingredients, Store supplies and fillings and toppings
75
Prepare orders for despatch in food operations
Verified
Key Learning Objectives:
- Prepare to assemble orders, Assemble orders
- Prepare orders, Finish order preparation
76
Prepare sauces and marinades by hand in food manufacture
Verified
Key Learning Objectives:
- Prepare to mix ingredients, Mix ingredients, Finish mixing process
77
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
78
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)
79
Principles of a specialist cheese sales service
Verified
Key Learning Objectives:
- Understand the principles of cheese making and information for the customer
- Understand the principles of cheese storage and information for the customer
- Understand the principles of cheese consumption and information for the customer
80
Principles of a specialist cooked meat and poultry sales service
Verified
Key Learning Objectives:
- Understand the principles of processing cooked meat and poultry and information for the customer
- Understand the principles of storing cooked meat and poultry and information for the customer
- Understand the principles of cooked meat and poultry consumption and information for the customer
81
Principles of a specialist raw meat and poultry sales service
Verified
Key Learning Objectives:
- Understand the principles of processing raw meat and poultry and information for the customer
- Understand the principles of storing raw meat and poultry and information for the customer
- Understand the principles of meat and poultry consumption and information for the customer
82
Principles of adding value to meat and poultry products
Verified
Key Learning Objectives:
- Understand the business case for adding value to meat and poultry products
- Understand added value processes and options for meat and poultry
- Understand the presentation and shelf life of added value meat and poultry
- Understand the costs, prices and review of added value meat and poultry
83
Principles of animal waste and by-product removal and the processing of edible co-products
Verified
Key Learning Objectives:
- Understand food waste, animal by-products and processing of edible co-products
- Understand the regulatory frame
- work for specified risk material and by-products
- Understand the uses and value of food waste, animal by-products and edible co-products
- Understand the nutritional and culinary value of offal
84
Principles of breed and pre-slaughter selection of meat and poultry species
Verified
Key Learning Objectives:
- Understand the principles of cattle selection for food production
- Understand the principles of goat, sheep, poultry and pig selection for food production
- Understand the principles of selection, procurement and assessment of meat from meat and poultry species
85
Principles of butchery
Verified
Key Learning Objectives:
- Understand what affects the use of butchery methods and the purpose of cutting specifications
- Understand quality factors and the purpose of the purchasing guide
- Understand the classification/grading system and the inspection of meat and poultry
- Understand carcase handling and treatment in butchery
86
Principles of chilling and freezing meat and poultry
Verified
Key Learning Objectives:
- Understand the principles of chilling meat and poultry
- Understand the principles of freezing meat and poultry
87
Principles of classification of meat and poultry carcases
Verified
Key Learning Objectives:
- Understand the features of classification or grading
- Understand the principles of classification of red meat carcases
- Understand the principles of poultry classification
88
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
89
Principles of curing meat
Verified
Key Learning Objectives:
- Understand the purpose and types of processes for curing meats
- Understand the dry curing of meat
- Understand the wet curing of meat
- Understand variances in curing and the affect on the final cured product
90
Principles of food labelling in food operations
Verified
Key Learning Objectives:
- Understand the purpose and regulation of labelling
- Understand how labelling contributes to nutritional awareness and product quality
- Understand the business use of food labelling
91
Principles of food processing operations
Verified
Key Learning Objectives:
- Understand the systems and documents used to control processing operations
- Understand the key stages of processing
92
Principles of freezing methods in food technology
Verified
Key Learning Objectives:
- Understand how the freezing process preserves and stores foods
- Understand the technical aspects of freezing on foods
- Understand freezing methods in food technology
- Understand the cold chain distribution of frozen foods
93
Principles of frying poultry products
Verified
Key Learning Objectives:
- Understand the types of media used for frying poultry
- Understand the characteristics of frying media
- Understand how frying changes products
- Understand the importance of ventilation and product handling during frying and waste disposal.
94
Principles of instrumentation and control systems in food operations
Verified
Key Learning Objectives:
- Understand computer controlled systems
- Understand process instrumentation equipment
- Understand process control equipment in brewing
95
Principles of Modified Atmosphere and Vacuum Packaging in food technology
Verified
Key Learning Objectives:
- Understand the reasons for using modified atmosphere packaging (MAP)
- Understand the MAP process
- Understand the reasons for using vacuum packaging
- Understand the vacuum packaging process
96
Principles of slaughtering for Halal meat
Verified
Key Learning Objectives:
- Understand animal welfare and slaughterho
- use regulations
- Understand the rules of Zibah
97
Principles of slaughtering for Kosher meat
Verified
Key Learning Objectives:
- Understand animal welfare and slaughterho
- use regulations
- Understand the rules of Shechita
98
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
99
Principles of technology in meat processing
Verified
Key Learning Objectives:
- Understand the different technological methods of processing
- Understand how technology affects meat quality
- Understand the different technological methods of wrapping and packing
100
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
101
Process waste by-products and edible co-products in meat processing
Verified
Key Learning Objectives:
- Prepare to process by-products and co-products, Process by-products and co-products
102
Produce added value meat products in sales operations
Verified
Key Learning Objectives:
- Prepare to produce added value meat products
- Carry out added value butchery operations
- Complete added value butchery operations
103
Produce batch meat preparations and products
Verified
Key Learning Objectives:
- Prepare to produce meat preparations and products
- Produce meat preparations and products, Store preparations, products and waste and clean work area
104
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
105
Produce portion controlled raw meat products
Verified
Key Learning Objectives:
- Prepare to produce portion controlled raw meat products
- Produce portion controlled raw meat products
106
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
107
Produce sausages
Verified
Key Learning Objectives:
- Prepare to produce sausages
- Produce sausages, Store sausages and clean production area
108
Receive livestock in food operations
Verified
Key Learning Objectives:
- Prepare to receive livestock in food operations, Accept livestock in food operations, Unload and pen livestock in food operations
109
Receive poultry in food operations
Verified
Key Learning Objectives:
- Receive and prepare to unload poultry, Unload poultry
110
Remove specified risk material in meat processing
Verified
Key Learning Objectives:
- Prepare to remove specified risk material (SRM), Remove specified risk material (SRM)
111
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
112
Serve on a specialist food retail counter
Verified
Key Learning Objectives:
- Set up a counter area for specialist food, Assist customers with purchases in specialist food retail
- Maintain the counter area in specialist food retail
113
Sharpen cutting tools for use in food operations
Verified
Key Learning Objectives:
- Sharpen cutting tools
- Maintain the edge of cutting tools
114
Slice and bag individual food products
Verified
Key Learning Objectives:
- Slice individual products, Bag individual products
115
Sort waste by-products and edible co-products in meat processing
Verified
Key Learning Objectives:
- Receive by-products and co-products, Sort by-products and co-products
116
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
117
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
118
The Principles of HACCP for Food Manufacturing
Verified
Key Learning Objectives:
- Understand the importance of HACCP based food safety management procedures
- Understand the preliminary processes for HACCP based procedures
- Understand how to develop HACCP based food safety management procedures
- Understand how to implement HACCP based food safety management procedures
- Understand how to evaluate HACCP based procedures
119
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
120
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
121
Understand how to bake off food products for sale
Verified
Key Learning Objectives:
- Know how to bake off food products
- Know how to maintain quality of bake-off products
122
Understand how to care for livestock pre-slaughter in food operations
Verified
Key Learning Objectives:
- Understand how to care for livestock
- Understand how to monitor livestock holding areas
123
Understand how to care for poultry pre-slaughter in food operations
Verified
Key Learning Objectives:
- Understand how to monitor the welfare of poultry
- Understand how to care for poultry pre-slaughter
124
Understand how to carry out bleeding operations for Halal meat
Verified
Key Learning Objectives:
- Know about preparing to bleed animals for Halal meat
- Know about bleeding for Halal meat operations
125
Understand how to carry out boning in poultry processing
Verified
Key Learning Objectives:
- Understand how to prepare to carry out poultry boning
- Understand how to carry out poultry boning
126
Understand how to carry out boning in red meat processing
Verified
Key Learning Objectives:
- Understand how to prepare to carry out red meat boning
- Understand how to carry out red meat boning
127
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
128
Understand how to carry out flavour enhancement in meat processing
Verified
Key Learning Objectives:
- Understand how to prepare for flavour enhancement of meat
- Understand how carry out flavour enhancement of meat
129
Understand how to carry out manual bleeding operations
Verified
Key Learning Objectives:
- Know how to prepare to carry out manual bleeding operations
- Know how to carry out manual bleeding operations
130
Understand how to carry out manual evisceration of carcases for Kosher meat
Verified
Key Learning Objectives:
- Understand the process of eviscerating carcases
- Understand eviscerating procedures, controls and Kashrut
131
Understand how to carry out manual evisceration of poultry carcases
Verified
Key Learning Objectives:
- Understand how to prepare to eviscerate poultry manually
- Understand how to eviscerate poultry manually
132
Understand how to carry out manual evisceration of red meat carcases
Verified
Key Learning Objectives:
- Understand how to prepare to eviscerate red meat carcases manually
- Understand how to eviscerate red meat carcases manually
133
Understand how to carry out manual stunning of poultry
Verified
Key Learning Objectives:
- Know how to prepare to carry out manual stunning
- Know how to carry out manual stunning
134
Understand how to carry out manual stunning of red meat species
Verified
Key Learning Objectives:
- Know how to prepare to carry out manual stunning
- Know how to carry out manual stunning
135
Understand how to carry out massaging in meat processing
Verified
Key Learning Objectives:
- Understand how to prepare to massage meat
- Understand how to carry out meat massaging
136
Understand how to carry out poultry butchery in sales operations
Verified
Key Learning Objectives:
- Understand how to prepare for poultry butchery
- Understand how to carry out poultry butchery
- Understand butchery techniques
- Understand how to control waste in poultry butchery
137
Understand how to carry out primal butchery of red meat in sales operations
Verified
Key Learning Objectives:
- Understand how to prepare for primal butchery of red meat
- Understand how to carry out primal butchery of red meat
- Understand primal butchery techniques
- Understand how to control storage and waste in primal red meat butchery
138
Understand how to carry out primal cutting in poultry processing
Verified
Key Learning Objectives:
- Understand how to prepare to carry out primal cutting of poultry carcases
- Understand how to carry out primal cutting of poultry carcases
139
Understand how to carry out primal cutting in red meat processing
Verified
Key Learning Objectives:
- Understand how to prepare to carry out primal cutting of red meat carcases
- Understand how to carry out primal cutting of red meat carcases
140
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
141
Understand how to carry out religious slaughter
Verified
Key Learning Objectives:
- Know about the equipment and facilities needed for religious slaughter
- Know how to perform religious slaughter
142
Understand how to carry out rodding and clipping of meat carcases
Verified
Key Learning Objectives:
- Understand how to prepare for carcase rodding and clipping
- Understand how to carry out rodding and clipping of carcases
143
Understand how to carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Know about the principles of sampling
- Know about maintaining sample integrity
- Know about factors that influence samples
144
Understand how to carry out seaming or filleting in meat processing
Verified
Key Learning Objectives:
- Understand how to prepare to carry out seaming or filleting
- Understand how to carry out seaming or filleting
145
Understand how to carry out secondary butchery of red meat in sales operations
Verified
Key Learning Objectives:
- Understand how to prepare for secondary butchery of red meat
- Understand how to carry out secondary butchery of red meat
- Understand secondary butchery techniques
- Understand how to control storage and waste in secondary red meat butchery
146
Understand how to carry out skinning of meat carcases
Verified
Key Learning Objectives:
- Understand how to prepare for carcase skinning
- Understand how to skin carcases
147
Understand how to carry out splitting of meat carcases
Verified
Key Learning Objectives:
- Understand how to prepare for carcase splitting
- Understand how to carry out splitting of carcases
148
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
149
Understand how to carry out trimming in meat processing
Verified
Key Learning Objectives:
- Understand how to prepare for meat trimming
- Understand how to carry out meat trimming
150
Understand how to carry out wild game butchery in sales operations
Verified
Key Learning Objectives:
- Understand how to prepare for wild game butchery
- Understand how to carry out wild game butchery
- Understand wild game butchery techniques
- Understand how to control waste in wild game butchery
151
Understand how to contribute to bio-security in livestock holding in food operations
Verified
Key Learning Objectives:
- Understand how to prepare to enter the site
- Understand how to maintain bio-security while on site
- Understand how to report any concerns on bio-security in food operations
152
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
153
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
154
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
155
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
156
Understand how to contribute to sustainable practice in food operations
Verified
Key Learning Objectives:
- Know what the requirements are for sustainable practice in a food environment
- Know how to contribute to sustainable practice within the organisation
157
Understand how to contribute to the application of improvement techniques for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about the objectives and benefits of improvement techniques in food operations
- Know how to use information and communication for improvement techniques in food operations
- Know how to make recommendations and feedback improvement issues in food operations
158
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
159
Understand how to control automated meat/poultry processing operations
Verified
Key Learning Objectives:
- Understand how to prepare to control an automated processing operation
- Understand how to control an automated processing operation
160
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
161
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
162
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
163
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
164
Understand how to cure meat products
Verified
Key Learning Objectives:
- Understand how to prepare for meat curing
- Understand how cure meat
165
Understand how to display meat and meat products in sales operations
Verified
Key Learning Objectives:
- Understand how to prepare to display meat and meat products
- Understand how to display and maintain the display of meat and meat products
- Understand how to dismantle and clean displays for meat and meat products
166
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
167
Understand how to label food products by hand in food operations
Verified
Key Learning Objectives:
- Understand how to prepare to label food products by hand
- Understand how to label food products by hand
168
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
169
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
170
Understand how to maintain reception and holding areas for livestock in food operations
Verified
Key Learning Objectives:
- Understand how to prepare and identify areas requiring maintenance
- Understand how to maintain the livestock reception area
171
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
172
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
173
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
174
Understand how to operate a carcase electrical stimulation system
Verified
Key Learning Objectives:
- Know how to prepare to operate an carcase electrical stimulation system
- Know how to operate and monitor a carcase electrical stimulation system
175
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)
176
Understand how to operate a de-hairing system
Verified
Key Learning Objectives:
- Understand how to prepare to operate a de-hairing system
- Know how to monitor and operate a de-hairing system
177
Understand how to operate a gas stunning system for poultry
Verified
Key Learning Objectives:
- Know how to prepare to operate a gas stunning system for poultry
- Know how to operate and monitor a gas stunning system for poultry
178
Understand how to operate a meat carcase shackling system
Verified
Key Learning Objectives:
- Know how to prepare to operate a carcase shackling system
- Know how to operate a carcase shackling system
179
Understand how to operate a meat injection system
Verified
Key Learning Objectives:
- Understand how to prepare for meat injection
- Understand how to inject meat
180
Understand how to operate a poultry bleeding system
Verified
Key Learning Objectives:
- Know how to prepare to operate a poultry bleeding system
- Know how to operate and monitor a poultry bleeding system
181
Understand how to operate a poultry plucking system
Verified
Key Learning Objectives:
- Understand how to prepare to operate a plucking system
- Understand how to operate and monitor a plucking system
182
Understand how to operate a stunning system for red meat species
Verified
Key Learning Objectives:
- Know how to prepare to operate a stunning system
- Know how to operate and monitor a stunning system
183
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)
184
Understand how to operate an electric stunning system for poultry
Verified
Key Learning Objectives:
- Know how to prepare to operate an electric stunning system for poultry
- Know how to operate and monitor an electric stunning system for poultry
185
Understand how to organise and improve work activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about organising own work activities in food operations
- Know how to use organisational techniques in food operations
- Know how to check the progress and identify opportunities for improvement in food operations
186
Understand how to oven cook batched meat and meat products
Verified
Key Learning Objectives:
- Understand how to prepare to cook meat and meat products
- Understand how to oven cook meat and meat products
- Understand how to remove cooked products for cooling and storage
187
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
188
Understand how to palletise and wrap products in food operations
Verified
Key Learning Objectives:
- Know how to carry out checks before palletising and wrapping products
- Know how to carry out palletising and wrapping
- Know how to finish palletising and wrapping of products
189
Understand how to prepare and monitor feed and water supplies to livestock in food operations
Verified
Key Learning Objectives:
- Understand how to prepare feed and water supplies for livestock
- Understand how to monitor and maintain supply of feed and water for livestock
190
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
191
Understand how to prepare food product orders for customers in food operations
Verified
Key Learning Objectives:
- Understand how to prepare food product orders
- Understand how to assemble and present food products orders
192
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
193
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
194
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
195
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)
196
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)
197
Understand how to process poultry waste by-products and edible co-products
Verified
Key Learning Objectives:
- Understand how to prepare to process poultry by-products and co-products
- Understand how to process poultry by-products and co-products
198
Understand how to process red meat waste by-products and edible co-products
Verified
Key Learning Objectives:
- Understand how to prepare to process red meat by-products and co-products
- Understand how to process red meat by-products and co-products
199
Understand how to produce added value meat products in sales operations
Verified
Key Learning Objectives:
- Understand how to prepare to produce added value meat products
- Understand how to carry out added value butchery operations
- Understand secondary butchery techniques
200
Understand how to produce batch meat preparations and products
Verified
Key Learning Objectives:
- Understand how to prepare to produce meat preparations and products
- Understand how to produce meat preparations and products
201
Understand how to produce individual packs by hand in food operations
Verified
Key Learning Objectives:
- Know how to prepare to produce individual packs by hand
- Know how to carry out production of packs by hand
- Know how to finish production of packs by hand in food operations
202
Understand how to produce portion controlled raw meat products
Verified
Key Learning Objectives:
- Understand how to prepare to produce portion controlled raw meat products
- Understand how to produce portion controlled raw meat products
203
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
204
Understand how to produce sausages
Verified
Key Learning Objectives:
- Understand how to prepare to produce sausages
- Understand how to produce and store sausages
205
Understand how to receive livestock in food operations
Verified
Key Learning Objectives:
- Understand how to prepare to receive livestock
- Understand how to accept livestock
- Understand how to unload and pen livestock
206
Understand how to receive poultry in food operations
Verified
Key Learning Objectives:
- Understand how to receive and prepare to unload poultry
- Understand how to unload poultry
207
Understand how to remove specified risk material in meat processing
Verified
Key Learning Objectives:
- Understand how to prepare for removal of specified risk material (SRM)
- Understand how to remove specified risk material (SRM)
208
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
209
Understand how to serve on a specialist food counter
Verified
Key Learning Objectives:
- Know how to use the work area
- Know how to handle food products
- Know how to serve customers
210
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
211
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
212
Understand how to sort poultry waste by-products and edible co-products
Verified
Key Learning Objectives:
- Understand how to receive poultry by-products and co-products
- Understand how to sort poultry by-products and co-products
213
Understand how to sort red meat waste by-products and edible co-products
Verified
Key Learning Objectives:
- Understand how to receive red meat by-products and co-products
- Understand how to sort red meat by-products and co-products
214
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
215
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
216
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
217
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)
- 600/0518/X
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Feb 2011