FDQ
Level 2
QN: 501/1433/5
Curriculum Active
FDQ Level 2 Diploma for Proficiency in Food Manufacturing Excellence
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 1076 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
67 Units
Guided Hours
1076 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Contribute to compliance for achieving excellence in food operations
Verified
Key Learning Objectives:
- Comply with regulations in own work area, Make recommendations for improving compliance, Obtain and provide feedback on compliance
2
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
3
Contribute to environmental safety in food operations
Verified
Key Learning Objectives:
- Contribute to workplace environmental safety
4
Contribute to problem diagnosis in food manufacture
Verified
Key Learning Objectives:
- Contribute to identifying problems
- Contribute to problem diagnosis
- Contribute to reporting problems
5
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
6
Contribute to sustainable practice in food operations
Verified
Key Learning Objectives:
- Contribute to sustainability in a food environment
7
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
8
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
9
Contribute to the development of Standard Operating Procedures _SOP_ in food operations
Verified
Key Learning Objectives:
- Identify opportunities for SOP development, Make recommendations for SOP development, Obtain and provide feedback on SOP development
10
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
11
Contribute to the measurement and collection of data for achieving excellence in food operations
Verified
Key Learning Objectives:
- Contribute to planning for the measurement and recording of improvements
- Contribute to measurement and recording of improvements
- Contribute to collection and reporting of improvement data
12
Maintain product quality in food operations
Verified
Key Learning Objectives:
- Conduct quality checks
- Communicate results of quality checks
13
Maintain workplace food safety standards in operations
Verified
Key Learning Objectives:
- Keep the workspace clean
- Maintain food safety
14
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
15
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
16
Principles of a characteristic selection matrix in food operations
Verified
Key Learning Objectives:
- Understand the requirements for a characteristic selection matrix
- Understand the application of a characteristic selection matrix
- Understand the utilisation of a characteristic selection matrix
17
Principles of a set-up reduction programme in food operations
Verified
Key Learning Objectives:
- Understand the implementation and resources for a set-up reduction programme
- Understand the requirements and evaluation of a set-up reduction programme
- Understand the communication and utilisation of a set-up reduction programme
18
Principles of analysing and selecting areas for achieving excellence in food operations
Verified
Key Learning Objectives:
- Understand selection information and the analysis of graphical data
- Understand the key features of the analysis
19
Principles of basic statistical analysis in food operations
Verified
Key Learning Objectives:
- Understand a processing operation and basic statistical techniques
- Understand statistical terminology, curves and diagrams
- Understand statistical calculation
20
Principles of capability studies in food operations
Verified
Key Learning Objectives:
- Understand the requirements and need for capability studies
- Understand the application of capability studies
- Understand the utilisation of capability studies
21
Principles of central limit theorem and confidence intervals in food operations
Verified
Key Learning Objectives:
- Understand the function of central limit theorem and confidence intervals
- Understand the application of central limit theorem and confidence intervals
- Understand the utilisation of central limit theorem and confidence intervals
22
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
23
Principles of Design of Experiments _DOE_ in food operations
Verified
Key Learning Objectives:
- Understand the purpose, importance and completion of DOE
- Understand the techniques, data and terms used in the DOE
- Understand the use of graphical displays and the design of arrays
24
Principles of Evolutionary Operations _EVOP_ in food operations
Verified
Key Learning Objectives:
- Understand the benefits and use of EVOP
- Understand the application of EVOP
- Understand the utilisation of EVOP
25
Principles of Failure Modes and Effects Analysis _FMEA_ in food operations
Verified
Key Learning Objectives:
- Understand the features and benefits the FMEA system
- Understand FMEA terminology and use
26
Principles of flexible production and manpower systems in food operations
Verified
Key Learning Objectives:
- Understand the definition and benefits of the flexible production and manpower systems
- Understand terminology and application of system components
- Understand how to maximise effectiveness of systems and asset care
- Understand system techniques and workplace layout
27
Principles of flow process analysis in food operations
Verified
Key Learning Objectives:
- Understand a processing operation considered for flow process analysis
- Understand flow process analysis mapping and value added features of process operations
- Understand how to analyse and set action plans for improvement opportunities
28
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.
29
Principles of hypothesis testing in food operations
Verified
Key Learning Objectives:
- Understand the function and benefits of hypothesis testing
- Understand samples and tests in hypothesis testing
- Understand terminology in hypothesis testing
30
Principles of improvement in food operations
Verified
Key Learning Objectives:
- Understand improvement, its role and the opportunities for improvement
- Understand how waste control can impact on improvement
- Understand the impact of visual controls, the Deming Cycle and procedures
31
Principles of lead time analysis in food operations
Verified
Key Learning Objectives:
- Understand a processing operation and information considered for analysis
- Understand the creation of lead time profiles and the link with problem solving
32
Principles of Measurement System Analysis _MSA_ in food operations
Verified
Key Learning Objectives:
- Understand a processing operation considered for analysis
- Understand the selection and use of measurement systems
- Understand the technical application of measurement system analysis
33
Principles of mistake/error proofing _Poka Yoke_ in food operations
Verified
Key Learning Objectives:
- Understand the benefits and requirements for mistake/error proofing activity
- Understand the application of mistake/error proofing activity
- Understand the utilisation of mistake/error proofing activity
34
Principles of multi-variance charts in food operations
Verified
Key Learning Objectives:
- Understand the requirements and benefits of multi-variance charting
- Understand the application of multi-variance charting
- Understand the utilisation of multi-variance charting
35
Principles of Quality Function Deployment _QFD_ in food operations
Verified
Key Learning Objectives:
- Understand the advantages of QFD and the quality lever model
- Understand how to plan QFD and how it relates to improvement techniques
- Understand the phases of QFD, customer’s requirements and matrices
36
Principles of response surface methodology in food operations
Verified
Key Learning Objectives:
- Understand the use and working of response surface methodology
- Understand data and statistical validity in response surface methodology
- Understand response surface methodology terms and cost benefits
37
Principles of Single Minute Exchange of Dies _SMED_ in food operations
Verified
Key Learning Objectives:
- Understand the SMED approach, objective and its contribution to Total Productive Maintenance
- Understand a changeover operation and techniques considered for SMED analysis
- Understand how to analyse and improve changeovers using SMED
- Understand the potential benefits and added value of SMED
38
Principles of Six Sigma methodology in food operations
Verified
Key Learning Objectives:
- Understand the use and benefits of six sigma process methodology
- Understand six sigma methodology
- Understand roles and responsibilities in six sigma methodology
39
Principles of Six Sigma metrics in food operations
Verified
Key Learning Objectives:
- Understand the use and benefits of six sigma metrics
- Understand the utilisation of six sigma metrics
- Understand data in six sigma metrics
40
Principles of Six Sigma process mapping in food operations
Verified
Key Learning Objectives:
- Understand the use and benefits six sigma process mapping
- Understand variables in six sigma process mapping
- Understand role and responsibilities and value added activity in six sigma process mapping
41
Principles of Statistical Process Control procedures _SPC_ in food operations
Verified
Key Learning Objectives:
- Understand the purpose and use of statistical process control
- Understand performance and variation in statistical process control
- Understand the use of data and control charts in statistical process control
- Understand the normal statistical curve, statistical terms and process capability
42
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
43
Principles of Taguchi Linear graphs in food operations
Verified
Key Learning Objectives:
- Understand a processing operation considered for analysis
- Understand Taguchi Linear terminology, graphs and sample sizes
- Understand the application of Taguchi Linear graphs
44
Principles of Value Stream Mapping _VSM_ in food operations
Verified
Key Learning Objectives:
- Understand the processing activity and requirements for VSM
- Understand VSM evaluation, targets and communication
- Understand the techniques and procedures supporting VSM
45
Principles of visual management systems in food operations
Verified
Key Learning Objectives:
- Understand the processing activity and requirements for visual management systems
- Understand the creation of the visual factory, and the business performance measures for visual management systems
- Understand measurement techniques and the importance of monitoring arrangements for visual management systems
46
Principles of workplace organisation techniques in food operations
Verified
Key Learning Objectives:
- Understand the workplace arrangements and factors which influence improvement
- Understand the workplace procedures and processes
- Understand the impact of visual controls and authority in the workplace
47
Reduce and manage conflict in achieving excellence in food operations
Verified
Key Learning Objectives:
- Take pre-emptive action to avoid conflict, Deal with conflict, Obtain support and complete conflict records
48
Understand how to contribute to compliance for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about regulations
- Know about organisational procedures for ensuring compliance in own work area
- Know about workplace hazards
49
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
50
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
51
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
52
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
53
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
54
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
55
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
56
Understand how to contribute to the development of Standard Operating Procedures _SOP_ in food operations
Verified
Key Learning Objectives:
- Know about the purpose and objectives of SOP
- Know about the process of developing SOPs and how to communicate
57
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
58
Understand how to contribute to the measurement and collection of data for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about the organisational vision and objectives for improvement in food operations
- Know how to use data for improvement in food operations
- Know how to communicate and record data for improvement in food operations
59
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
60
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
61
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
62
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
63
Understand how to reduce and manage conflict in achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to communicate effectively
- Know about company systems for dealing with conflict
- Know about different ways of managing conflict
64
Understand how to undertake proactive plant maintenance in food operations
Verified
Key Learning Objectives:
- Know about the purpose and objectives of proactive maintenance
- Know about the important role information and data play in proactive maintenance
- Know how to identify and communicate improvements
65
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
66
Undertake proactive plant maintenance in food operations
Verified
Key Learning Objectives:
- Identify opportunities for proactive maintenance
- Undertake proactive maintenance
- Implement improvements to practice by proactive maintenance
67
Work effectively with others in food operations
Verified
Key Learning Objectives:
- Work effectively in a team, Give and receive information to and from team colleagues
- Work with team colleagues to improve the way work is done
Regulatory & Verification Details
- Qualification Number (QN)
- 501/1433/5
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Sept 2010
- Operational End
- Dec 2026