FDQ
Level 3
QN: 600/2488/4
Curriculum Active
FDQ Level 3 Certificate For Proficiency in Fresh Produce Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 1464 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
72 Units
Guided Hours
1464 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Analyse and report data
Verified
Key Learning Objectives:
- Understand how to organise and evaluate data that has been researched
- Understand how to report data that has been researched
- Be able to analyse and evaluate data
- Be able to report data
2
Buy fresh produce on the wholesale market
Verified
Key Learning Objectives:
- Prepare to purchase fresh produce, Purchase produce stock
3
Carry out quality audits in food operations
Verified
Key Learning Objectives:
- Prepare for quality audits, Audit compliance against quality systems
- Complete post quality audit actions
4
Carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Sample food products to meet sampling requirements
- Maintain integrity of sample
5
Carry out testing for quality control in food operations
Verified
Key Learning Objectives:
- Prepare for quality testing
- Carry out testing for quality
6
Control energy efficiency in food operations
Verified
Key Learning Objectives:
- Maintain measures that support sustainable energy usage, Promote measures that support sustainable energy usage, Promote the development of sustainable energy usage
7
Control transport efficiency in food operations
Verified
Key Learning Objectives:
- Maintain measures that support sustainable transport usage, Promote measures that support sustainable transport usage, Promote the development of sustainable transport
8
Control waste minimisation in food operations
Verified
Key Learning Objectives:
- Maintain measures that support waste minimisation, Promote measures that support waste minimisation, Promote the development of sustainability through waste minimisation
9
Control water usage in food operations
Verified
Key Learning Objectives:
- Maintain measures that support sustainable water usage, Promote measures that support sustainable water usage, Promote the development of sustainable water usage
10
Design and develop fresh produce products
Verified
Key Learning Objectives:
- Research designs, techniques and materials, Test and evaluate designs, techniques and materials
- Prepare product specification
11
Diagnose problems in food operations
Verified
Key Learning Objectives:
- Identify problems, Diagnose problems
- Report problems
12
Maintain, promote and improve environmental good practice in food operations
Verified
Key Learning Objectives:
- Maintain environmental good practice, Promote and improve environmental good practice
13
Manage organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Prepare for managing organisational change
- Manage organisational change
- Communicate plans for organisational change
- Monitor plans for organisational change
14
Manage the fresh produce ripening process
Verified
Key Learning Objectives:
- Manage the forecasted ripening of fresh produce
- Manage the fresh produce ripening process
- Manage the storage and waste control of fresh produce ripening
15
Manage the long term storage of fresh produce
Verified
Key Learning Objectives:
- Manage the establishment of fresh produce in long term storage
- Manage the long term storage of fresh produce
16
Monitor and control quality of work activities in food operations
Verified
Key Learning Objectives:
- Carry out activities to ensure quality results are achieved
- Report on quality of work activities against specifications
17
Monitor and control throughput to achieve targets in food operations
Verified
Key Learning Objectives:
- Monitor and control throughput to achieve targets, Take action to re
- solve problems affecting volume of throughput
18
Monitor and control waste disposal in food operations
Verified
Key Learning Objectives:
- Organise and control the storage and handling of waste
- Organise and control the disposal of waste and despatch of by-products
19
Monitor food safety at critical control points in operations
Verified
Key Learning Objectives:
- Identify and monitor critical control points, Take corrective action when control measures fail
20
Monitor health, safety and environmental systems in food operations
Verified
Key Learning Objectives:
- Implement compliance systems
- Undertake operational audits, Make recommendations for improvements to systems
21
Monitor product quality in food operations
Verified
Key Learning Objectives:
- Monitor product quality
- Contribute to resolving quality problems
22
Plan production schedules in food manufacture
Verified
Key Learning Objectives:
- Manage work in teams, Allocate resources to meet production plans
- Ensure availability of resources to meet production plans, Avoid production problems
- Maintain accurate and clear records
23
Plan, allocate and monitor work of a team
Verified
Key Learning Objectives:
- Be able to plan work for a team.
- Be able to allocate work across a team.
- Be able to manage team members to achieve team objectives.
- Be able to monitor and evaluate the performance of team members.
- Be able to improve the performance of a team.
24
Principles of achieving excellence in food operations
Verified
Key Learning Objectives:
- Understand food manufacturing excellence (FME)
- Understand how food manufacturing excellence (FME) can be achieved
- Understand the business outputs and benefits of food manufacturing excellence (FME)
25
Principles of appearance and texture in food technology
Verified
Key Learning Objectives:
- Understand the role of appearance and texture in food and drink products
- Understand the importance of quality in the appearance and texture of food and drink products
26
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
27
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
28
Principles of canning in food technology
Verified
Key Learning Objectives:
- Understand the preparation for canning and the importance of canning
- Understand how canning is carried out and the acceptable standards of sterility required
- Understand heat penetration, cooling and labelling during canning
- Understand spoilage and the competition canning faces from other preservation technologies
29
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
30
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
31
Principles of energy efficiency in food operations
Verified
Key Learning Objectives:
- Understand the principles of energy efficiency
- Understand the factors influencing the setting of energy efficiency targets
- Understand the factors influencing support for energy efficiency
- Understand the factors influencing the achievement of energy efficiency
- Understand the factors necessary to assess the effectiveness of energy efficiency initiatives
32
Principles of flavours in food technology
Verified
Key Learning Objectives:
- Understand the principles of taste flavours
- Understand the principles of odour flavours
- Understand the chemical structure and characteristics of flavours
33
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
34
Principles of fresh produce handling and quality
Verified
Key Learning Objectives:
- Understand produce contamination, spoilage and handling
- Understand the quality measurement and assessment methods for produce
- Understand the quality parameters of produce
- Understand the control of quality and food safety of produce
35
Principles of fresh produce packaging and preservation
Verified
Key Learning Objectives:
- Understand packaging types and their application
- Understand packaging quality characteristics and storage requirements
- Understand produce preservation methods
- Understand legislative and voluntary impacts of packaging and the business implications
36
Principles of fresh produce ripening
Verified
Key Learning Objectives:
- Understand the features of ripe and un-ripe produce, and their assessment
- Understand the natural ripening process
- Understand the produce ripening process in the supply chain
- Understand the planning, handling and storage of ripening produce
37
Principles of fresh produce wholesaling
Verified
Key Learning Objectives:
- Understand the produce market operators, facilities and financial system
- Understand the source of produce and the impact of seasonality
- Understand the transport, distribution and pricing of produce
- Understand produce quality and environmental factors
38
Principles of improving organisational performance in achieving excellence in food operations
Verified
Key Learning Objectives:
- Understand how to improve organisational performance and how it contributes to food manufacturing excellence (FME)
- Understand the principles of improving organisational performance of food processing/supply capability
- Understand the application of improving organisational performance to support food manufacturing excellence (FME)
39
Principles of monitoring and assessing risks in food operations
Verified
Key Learning Objectives:
- Understand health and safety legislation and workplace policies and procedures for food operations
- Understand risks and hazards in food operations
- Understand how to conduct risk assessments in the workplace
40
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
41
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
42
Principles of quality in food operations
Verified
Key Learning Objectives:
- Understand the importance of controlling product quality in food operations
- Understand how to monitor quality
- Understand how to conduct quality audits
43
Principles of quality sampling and testing in food operations
Verified
Key Learning Objectives:
- Understand the requirements of sampling for quality control
- Understand how to prepare for sampling
- Understand the procedures for sampling for quality control
- Understand how to feedback test outcomes
44
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
45
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
46
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
47
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
48
Principles of the fresh produce handling systems
Verified
Key Learning Objectives:
- Understand the characteristics of handling systems
- Understand produce quality during handling, and the use of additives in fluid transfer
- Understand produce quality during packing and storage
49
Principles of the fresh produce supply chain
Verified
Key Learning Objectives:
- Understand the produce supply chain and how growers and co-operatives impact on this
- Understand import/export standards and the role of markets and pre-packers
- Understand the importance of organisations and factors across the produce supply chain
50
Resolve problems in food operations
Verified
Key Learning Objectives:
- Establish what the problems are
- Implement solutions
- Report on further action to be taken
51
The Principles of Food Safety Supervision for Manufacturing
Verified
Key Learning Objectives:
- Understand how food business operators can ensure compliance with food safety legislation.
- Understand the application and monitoring of good hygiene practice
- Understand how to implement food safety management procedures
- Understand the role of supervision in food safety management procedures
52
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
53
Understand how to buy fresh produce on the wholesale market
Verified
Key Learning Objectives:
- Understand how to identify produce and the factors influencing price
- Understand how to assess organisation’s produce needs when buying on the market
- Understand how to communicate and negotiate when buying produce on the market
54
Understand how to carry out quality audits in food operations
Verified
Key Learning Objectives:
- Know about quality auditing best practice
- Know how to communicate audit results and recommendations
- Know how to interpret and action an auditor’s report
55
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
56
Understand how to carry out tests for quality control in food operations
Verified
Key Learning Objectives:
- Know about the importance of accurate quality testing
- Know about testing protocol for quality
- Know about equipment used in quality testing
- Understand how to interpret and communicate test results
57
Understand how to control product quality in food operations
Verified
Key Learning Objectives:
- Know about good manufacturing practices (GMPs)
- Know how to evaluate quality issues in own area of work
- Know about requirements for good communications
58
Understand how to control transport efficiency in food operations
Verified
Key Learning Objectives:
- Know what the requirements are for controlling transport efficiency in food operations
- Know how to control transport efficient within the organisation
- Know how to promote transport efficiency within the organisation
- Know how to maintain transport efficiency within the organisation
59
Understand how to control waste minimisation in a food operations
Verified
Key Learning Objectives:
- Know what the requirements are for minimising waste in a food environment
- Know how to minimise waste produced by the organisation
- Know how to promote waste minimisation by the organisation
- Know how to maintain waste minimisation within the organisation
60
Understand how to control water usage in food operations
Verified
Key Learning Objectives:
- Know what the requirements are for controlling water usage in food operations
- Know how to control the use of water within the organisation
- Know how to promote the efficient use of water within the organisation
- Know how to maintain efficient water usage measures within the organisation
61
Understand how to design and develop fresh produce products
Verified
Key Learning Objectives:
- Understand the product design and research considerations
- Understand the product development and testing considerations
- Understand how to record, test and specify products
62
Understand how to diagnose problems in food operations
Verified
Key Learning Objectives:
- Know how to identify problems
- Know how to diagnose problems
- Know how to communicate problems
63
Understand how to manage organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare for managing organisational change
- Know how to manage organisational change
- Know how to review and communicate organisational change
64
Understand how to manage the fresh produce ripening process
Verified
Key Learning Objectives:
- Understand how to plan and deal with the ripening process
- Understand the capabilities and resources to monitor ripening of produce
- Understand how to identify and investigate ripening of produce
65
Understand how to manage the long term storage of fresh produce
Verified
Key Learning Objectives:
- Understand long term storage specifications and quality arrangements
- Understand the capabilities and resources required to store produce
- Understand how to solve problems, despatch and record storage of produce
66
Understand how to monitor and control throughput to achieve targets in food operations
Verified
Key Learning Objectives:
- Know about the best advice and guidance surrounding monitoring quality
- Know about monitoring procedures for quality of work
- Know about monitoring procedures for throughput
- Know how to record quality of work issues
- Know about solving problems affecting throughput
67
Understand how to monitor and control waste disposal in food operations
Verified
Key Learning Objectives:
- Know how to monitor and control waste disposal in food operations
- Know how to control and organise waste separation
- Know how to control and organise the storage and handling of waste
68
Understand how to monitor and improve environmental good practice in food operations
Verified
Key Learning Objectives:
- Know how to follow organisational procedures for environmental good practice
- Know how to recognise environmental good practice
- Know how to improve environmental good practice
69
Understand how to monitor health, safety and environmental management systems in food operations
Verified
Key Learning Objectives:
- Know current relevant legislation
- Understand communication and recording methods
- Understand organisational procedures and policies
- Understand organisational compliance
70
Understand how to plan production schedules in food manufacture
Verified
Key Learning Objectives:
- Know how to assess production requirements and capabilities
- Know how to plan production schedules
- Know how to maintain production schedules
71
Understand how to resolve problems in food operations
Verified
Key Learning Objectives:
- Know how to establish what the problems are
- Know how to implement solutions
- Know how to report on further action to be taken
72
Understanding the principles and practices of assessment
Verified
Key Learning Objectives:
- Understand the principles and requirements of assessment
- Understand different types of assessment method
- Understand how to plan assessment
- Understand how to involve learners and others in assessment
- Understand how to make assessment decisions
- Understand quality assurance of the assessment process
- Understand how to manage information relating to assessment
- Understand the legal and good practice requirements in relation to assessment
Regulatory & Verification Details
- Qualification Number (QN)
- 600/2488/4
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Aug 2011
- Operational End
- Dec 2026