FDQ
Level 2
QN: 600/0443/5
Curriculum Active
FDQ Level 2 Diploma for Proficiency in Food Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 2854 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
184 Units
Guided Hours
2854 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 different products to a pre-determined pattern in food operations
Verified
Key Learning Objectives:
- Prepare to assemble products
- Carry out assembly of products, Finish assembly of products
3
Bake off food products for sale
Verified
Key Learning Objectives:
- Bake-off products for sale, Glaze and decorate bake-off products
4
Carry out and finish bulk filling in food operations
Verified
Key Learning Objectives:
- Prepare for bulk filling
- Carry out and monitor the bulk filling process
- Complete the bulk filling process
5
Carry out and finish transfer of materials in food operations
Verified
Key Learning Objectives:
- Prepare to transfer materials
- Carry out and finish the process of transferring materials
6
Carry out disinfection in food operations
Verified
Key Learning Objectives:
- Prepare for disinfection
- Carry out disinfection procedures
7
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
8
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
9
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
10
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.
11
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
12
Contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Contribute to workplace environmental safety
13
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
14
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
15
Contribute to optimising work areas in food manufacture
Verified
Key Learning Objectives:
- Control the preparation of the work area and equipment for use
- Monitor the use of work areas and equipment, Control the use of work areas to meet production targets, Control work completion procedures
16
Contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
17
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
18
Contribute to the development of product specifications in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying criteria for product specifications
- Contribute to the development of draft criteria
- Contribute to confirming a final specification
19
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
20
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
21
Control batching in food manufacture
Verified
Key Learning Objectives:
- Prepare for batching according to specifications
- Carry out batching according to specifications, Finish batching according to specifications and procedures
22
Control bottle-washing in food manufacture
Verified
Key Learning Objectives:
- Prepare for bottle-washing according to specifications
- Carry out bottle-washing according to specifications
- Complete bottle-washing according to specifications and procedures
23
Control bottling in food manufacture
Verified
Key Learning Objectives:
- Prepare for bottling according to specifications
- Carry out bottling according to specifications, Finish bottling according to specifications
24
Control canning in food manufacture
Verified
Key Learning Objectives:
- Prepare for canning according to specifications, Start and control canning according to specifications
- Complete canning
25
Control conditioning in food manufacture
Verified
Key Learning Objectives:
- Prepare for conditioning according to specifications
- Carry out conditioning according to specifications, Finish conditioning according to specifications and procedures
26
Control conversion in food manufacture
Verified
Key Learning Objectives:
- Prepare for conversion according to specifications
- Carry out conversion according to specification, Finish conversion according to specifications and procedures
27
Control defrosting in food manufacture
Verified
Key Learning Objectives:
- Prepare for the defrosting process, Control the defrosting process
- Complete the defrosting process
28
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
29
Control effluent treatment in food operations
Verified
Key Learning Objectives:
- Prepare equipment and materials to control effluent treatment
- Monitor and control treatment operations according to procedures and specifications
- Complete and shut down treatment operations according to procedures, specifications and legal requirements
30
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
31
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
32
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
33
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
34
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
35
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
36
Control membrane processing in food manufacture
Verified
Key Learning Objectives:
- Prepare to start up and control membrane processing, Control membrane processing plant
- Implement shut-down procedures
- Implement cleaning operations
37
Control milling in food manufacture
Verified
Key Learning Objectives:
- Prepare for milling according to specifications and standard operating procedures, Control milling according to production specifications and standard operating procedures, Finish milling according to specifications and standard operating procedures
38
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
39
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
40
Control pelletising in food manufacture
Verified
Key Learning Objectives:
- Prepare for pelletising according to specifications
- Carry out pelletising according to specifications, Finish pelletising according to specifications and procedures
41
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
42
Control size reduction in food manufacture
Verified
Key Learning Objectives:
- Prepare for size reduction
- Carry out size reduction, Finish size reduction
43
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
44
Control stock levels in food operations
Verified
Key Learning Objectives:
- Monitor the level of stock
- Ensure the safe use and rotation of stock
45
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
46
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
47
Control weighing in food manufacture
Verified
Key Learning Objectives:
- Prepare to weigh food products following company procedures
- Carry out weighing operations following company procedures
48
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
49
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
50
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
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
Load consignments for despatch in food operations
Verified
Key Learning Objectives:
- Check consignments and equipment
- Carry out loading of consignments
53
Maintain product quality in food operations
Verified
Key Learning Objectives:
- Conduct quality checks
- Communicate results of quality checks
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
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)
57
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)
58
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
59
Pack orders for despatch in food operations
Verified
Key Learning Objectives:
- Pack orders to specification for despatch in food operations
60
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
61
Pick orders and store for despatch in food operations
Verified
Key Learning Objectives:
- Check order sheets and other documentation for picking and storing orders
- Prepare to carry out order picking, Pick and store orders
62
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
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
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
69
Principles of aseptic packaging in food technology
Verified
Key Learning Objectives:
- Understand the definition and hermetic sealing of aseptic packaging
- Understand the UHT milk processing as an example of aseptic packaging technology
- Understand the factors influencing support for transport efficiency
70
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
71
Principles of blanching in food technology
Verified
Key Learning Objectives:
- Understand the purpose and importance of blanching
- Understand how steam, water and microwave blanching is carried out
- Understand how to test and improve blanching
72
Principles of bulk size reduction of produce and food materials
Verified
Key Learning Objectives:
- Understand the rationale and purpose of bulk size reduction
- Understand the purpose and characteristics of crushing and grinding processes in bulk size reduction
- Understand the purpose and characteristics of cutting, dicing and shredding processes in bulk size reduction
- Understand the purpose and methodology of pulping in bulk size reduction
73
Principles of cans and closing cans in food manufacture
Verified
Key Learning Objectives:
- Understand the requirements for canning
- Understand the canning process
74
Principles of centrifugation in food technology
Verified
Key Learning Objectives:
- Understand the principles of centrifugation in food processing
- Understand the application of centrifugation in food processing
- Understand the economics of centrifugation technology
75
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
76
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
77
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
78
Principles of evaporation in food operations
Verified
Key Learning Objectives:
- Understand the evaporation process
- Understand the technology of evaporation
79
Principles of filtration in food technology
Verified
Key Learning Objectives:
- Understand the purpose and application of filtration
- Understand clarification, filter media and filter aids in food filtration
- Understand food process filtration methodology
80
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
81
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
82
Principles of glass bottles and related closures in food manufacture
Verified
Key Learning Objectives:
- Understand the features of glass bottles and related closures
- Understand the production of glass bottles and related closures
- Understand the requirements for producing glass bottles and related closures
83
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.
84
Principles of homogenisation in food technology
Verified
Key Learning Objectives:
- Understand the principles of homogenisation in food processing
- Understand how emulsifiers work in food processing
- Understand how pressure homogenisers are used in food processing
- Understand how colloidal mills are used in food processing
85
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
86
Principles of irradiation in food technology
Verified
Key Learning Objectives:
- Understand the features and affects of ionising radiation
- Understand the radiation sources of irradiation
- Understand the types of irradiation technologies and the economics of irradiation
87
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
88
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
89
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
90
Principles of plastic bottles and related closures in food manufacture
Verified
Key Learning Objectives:
- Understand the features of plastic bottles and related closures
- Understand the production of plastic bottles and related closures
- Understand the requirements for producing plastic bottles and related closures
91
Principles of plate heat exchangers in food manufacture
Verified
Key Learning Objectives:
- Understand the technology of heat transfer
- Understand the function of plate heat exchangers
- Understand the function of plate heat pasteurisation
92
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
93
Principles of raw food materials in food operations
Verified
Key Learning Objectives:
- Understand sources and functional role of raw materials used in food operations
- Understand supply and production of raw food materials
- Understand the use of additives in raw food materials
94
Principles of sensory assessment in food technology
Verified
Key Learning Objectives:
- Understand the physiological and psychological factors influencing sensory assessments
- Understand the importance of flavour in the sensory assessment of food and drink products
95
Principles of sharpening, maintaining and selecting cutting tools and equipment in food operations
Verified
Key Learning Objectives:
- Understand tools and equipment maintenance
- Understand the methods for sharpening and maintaining cutting tools and equipment
- Understand how to select cutting tools and equipment for operations
96
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
97
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
98
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
99
Principles of using Information Communication Technology _ICT_ and Management Information Systems _MIS_ in food technology
Verified
Key Learning Objectives:
- Understand ICT and MIS systems used within food and drink businesses
- Understand how ICT and MIS systems are used within food and drink businesses
100
Principles of valves and pumps in food manufacture
Verified
Key Learning Objectives:
- Understand how liquid flows in pipes
- Understand types of valves used in food manufacture
- Understand pump function and pump types used in food manufacture
101
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
102
Principles of working in explosion risk areas in food operations
Verified
Key Learning Objectives:
- Understand the classifications and plant requirements for explosion risk areas
- Understand the procedural requirements for explosion risk areas
103
Process customer orders in food operations
Verified
Key Learning Objectives:
- Check the availability of goods for customer orders in food operations
- Complete customer order processing in food operations
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
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
106
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
107
Select and prepare raw materials in food manufacture
Verified
Key Learning Objectives:
- Identify ingredients
- Select ingredients
- Prepare ingredients
108
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
109
Shut down multi-stage operations in food manufacture
Verified
Key Learning Objectives:
- Prepare to shut down multi-stage operations, Shut down multi-stage operations
110
Shut down plant and equipment in food manufacture
Verified
Key Learning Objectives:
- Implement shut-down procedures
- Complete the shut down of plant and equipment
111
Slice and bag individual food products
Verified
Key Learning Objectives:
- Slice individual products, Bag individual products
112
Start up multi-stage operations in food manufacture
Verified
Key Learning Objectives:
- Prepare to start up multi-stage operations, Start up multi-stage operations
113
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
114
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
115
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
116
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
117
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
118
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
119
Understand how to assemble different products to a pre-determined pattern in food operations
Verified
Key Learning Objectives:
- Know how to prepare products and materials to assemble different products to a pre-determined pattern
- Know how to prepare regarding processes and procedures to assemble different products to a pre-determined pattern
- Know how to carry out assembly of different products to a pre-determined pattern
- Know how to finish the assembly of different products to a pre-determined pattern in food operations
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 carry out and finish bulk filling in food operations
Verified
Key Learning Objectives:
- Know the information that is important to carry out bulk filling
- Know how to deal with problems in supply and services
- Know relevant current legislation and standards
123
Understand how to carry out and finish transfer of materials in food operations
Verified
Key Learning Objectives:
- Know the process for transferring materials
- Know industry regulations and health and safety standards
124
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
125
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
126
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
127
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
128
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
129
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
130
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
131
Understand how to contribute to optimising work areas in food manufacture
Verified
Key Learning Objectives:
- Know what the requirements of optimising work areas are
- Know how to control work areas
- Know how to monitor and maintain work areas
132
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
133
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
134
Understand how to contribute to the development of product specifications in food manufacture
Verified
Key Learning Objectives:
- Understand how to identify and develop criteria
- Understand the consultation process
- Understand how to develop the specification
135
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
136
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
137
Understand how to control bottle-washing in food manufacture
Verified
Key Learning Objectives:
- Know about the requirements of bottle-washing in food manufacture
- Know how to prepare for bottle-washing in food manufacture
- Know how to carry out bottle-washing in food manufacture
- Know how to deal with problems during bottle-washing in food manufacture
- Know how to complete bottle-washing in food manufacture
138
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
139
Understand how to control effluent treatment in food operations
Verified
Key Learning Objectives:
- Know how to control effluent treatment operations
- Know how to follow all the relevant procedures for effluent treatment operations
- Know how to carry out effluent treatment operations safely
140
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
141
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
142
Understand how to control membrane processing in food manufacture
Verified
Key Learning Objectives:
- Know what the requirements are for membrane processing
- Know how to control membrane processing
- Know how to avoid and deal with problems
143
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
144
Understand how to control stock levels in food operations
Verified
Key Learning Objectives:
- Know how to control stock levels in food operations
145
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
146
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
147
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
148
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
149
Understand how to load consignments for despatch in food operations
Verified
Key Learning Objectives:
- Know how to check consignments and equipment
- Know how to prepare for loading consignments
- Know how to carry out loading of consignments
- Know how to work safely when loading consignments for despatch
150
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
151
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
152
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
153
Understand how to meet requirements for producing product packs in food operations
Verified
Key Learning Objectives:
- Know the requirements for producing product packs
- Know how to meet the specification for producing product packs
- Know how to maintain quality in product packs
154
Understand how to monitor effluent treatment in food operations
Verified
Key Learning Objectives:
- Know how to monitor effluent treatment operations
- Know how to deal with problems during the treatment process
155
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)
156
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)
157
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
158
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
159
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
160
Understand how to pick orders and store for despatch in food operations
Verified
Key Learning Objectives:
- Know how to pick orders to an order sheet
- Know the importance of storing products safely and securely ready for despatch or delivery
161
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
162
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
163
Understand how to prepare and store sweet fillings and toppings in food manufacture
Verified
Key Learning Objectives:
- Know how to prepare sweet fillings and toppings in food manufacture
- Know how to store sweet fillings and toppings in food manufacture
164
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
165
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
166
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
167
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)
168
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)
169
Understand how to process customer orders in food operations
Verified
Key Learning Objectives:
- Know how to find out what the customer wants and if it is available
- Know how to complete customer order processing in food operations
- Know the processes of communicating with customers about orders
170
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
171
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
172
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
173
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
174
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
175
Understand how to shut down multi-stage operations in food manufacture
Verified
Key Learning Objectives:
- Know how to shut down multi-stage operations in food manufacture
176
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
177
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
178
Understand how to start up multi-stage operations in food manufacture
Verified
Key Learning Objectives:
- Know how to start up multi-stage operations in food manufacture
- Know how to deal with problems arising during the start-up of operations
179
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
180
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
181
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
182
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
183
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
184
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)
- 600/0443/5
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Feb 2011