FDQ
Level 2
QN: 603/2118/0
Curriculum Active
FDQ Level 2 Diploma in Food and Drink Operations
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 538 hours.
Qualification Level
Level 2
Awarding Body
FDQ
Syllabus Units
13 Units
Guided Hours
538 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Carry out forming and shaping in food and drink operations
Verified
Key Learning Objectives:
- Implement Standard Operating Procedures and quality procedures when forming and shaping products
- Carry out food safety activities when forming and shaping products
- Monitor and control HACCP when forming and shaping products
- Carry out basic fault finding and problem solving when forming and shaping products
- Contribute to optimal process performance when forming and shaping products
- Clean equipment according to specifications and scheduling when forming and shaping products
2
Carry out ingredient handling in food and drink operations
Verified
Key Learning Objectives:
- Implement Standard Operating Procedures and quality procedures when handling ingredients
- Carry out food safety activities when handling ingredients
- Monitor and control HACCP when handling ingredients
- Carry out basic fault finding and problem solving when handling ingredients
- Contribute to optimal process performance when handling ingredients
- Clean equipment according to specifications and scheduling when handling ingredients
3
Carry out packing activities in food and drink operations
Verified
Key Learning Objectives:
- Implement Standard Operating Procedures and quality procedures when carrying out packing activities
- Carry out food safety activities when carrying out packing activities
- Monitor and control HACCP when carrying out packing activities
- Carry out basic fault finding and problem solving when carrying out packing activities
- Contribute to optimal process performance when carrying out packing activities
- Clean equipment according to specifications and scheduling when carrying out packing activities
4
Carry out product assembly in food and drink operations
Verified
Key Learning Objectives:
- Implement Standard Operating Procedures and quality procedures when assembling products
- Carry out food safety activities when assembling products
- Monitor and control HACCP when assembling products
- Carry out basic fault finding and problem solving when assembling products
- Contribute to optimal process performance when assembling products
- Clean equipment according to specifications and scheduling when assembling products
5
Carry out product changeovers and activity handovers in food and drink operations
Verified
Key Learning Objectives:
- Hand over responsibility to or from another person
- Prepare for product changeovers in a way that minimises down-time and waste
- Carry out changeovers
6
Carry out slicing in food and drink operations
Verified
Key Learning Objectives:
- Implement Standard Operating Procedures and quality procedures when slicing products
- Carry out food safety activities when slicing products
- Monitor and control HACCP when slicing products
- Carry out basic fault finding and problem solving when slicing products
- Contribute to optimal process performance when slicing products
- Clean equipment according to specifications and scheduling when slicing products
7
Carry out temperature control in food and drink operations
Verified
Key Learning Objectives:
- Implement Standard Operating Procedures and quality procedures when controlling temperatures
- Carry out food safety activities when controlling temperature
- Monitor and control HACCP when controlling temperature
- Carry out basic fault finding and problem solving when controlling temperature
- Contribute to optimal process performance when controlling temperature
- Clean equipment according to specifications and scheduling when controlling temperature
8
Maintain health, safety and environmental standards in food and drink operations
Verified
Key Learning Objectives:
- Recognise the main safety hazards and risks in the working environment
- Know the health and safety precautions and procedures in the workplace
- Know how to recognise environmental damage in the workplace
- Know how to comply with environmental safety requirements
9
Measure process performance and contribute to continuous improvement in food and drink operations
Verified
Key Learning Objectives:
- Understand the importance of measuring process performance
- Understand how to contribute to continuous improvements
- Contribute to continuous improvement in the workplace
- Share and communicate ideas for improvement
- Agree, test and evaluate plans for improvements
- record and interpret process performance information
10
Optimise product and ingredient quality in food and drink operations
Verified
Key Learning Objectives:
- Understand how the operator’s role fits into the wider business and contributes to quality in manufacturing
- Understand the importance of controlling product and ingredient quality
- Understand how to handle products and ingredients to maintain optimum quality
- Identify and communicate opportunities for improvement to product quality
11
Principles of food safety and HACCP in manufacturing
Verified
Key Learning Objectives:
- Understand how individuals cantake personal responsibility for food safety
- Understand the importance of personal hygiene
- Understand how working areas should be kept clean and hygienic
- Understand the importance of‘good manufacturing practice
- Understand the purpose of a HACCP system
12
Principles of manufacturing practice in the food and drink industry
Verified
Key Learning Objectives:
- Understand the importance of team working and effective communication skills
- Understand how to communicate with colleagues to improve the way work is done
- Understand the systems and documents used to control processing operations in food and drink manufacture
- Understand how to select and use the correct tools and equipment
13
Principles of the Food and Drink Supply Chain
Verified
Key Learning Objectives:
- Understand the businesses and principles within the global food and drink supply chain
- Understand the importance of product origin within the food and drink supply chain
- Understand how supply chains operate and how they are controlled
Regulatory & Verification Details
- Qualification Number (QN)
- 603/2118/0
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Aug 2017