FDQ
Level 3
QN: 600/0512/9
Curriculum Active
FDQ Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 2142 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
119 Units
Guided Hours
2142 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Arrange transport scheduling for the delivery of livestock in food operations
Verified
Key Learning Objectives:
- Gather information
- produce and arrange transport schedule plans
- Monitor transport scheduling and processes
2
Carry out sampling for quality control in food operations
Verified
Key Learning Objectives:
- Sample food products to meet sampling requirements
- Maintain integrity of sample
3
Classify meat/poultry carcases
Verified
Key Learning Objectives:
- Prepare to classify meat or poultry, Classify meat or poultry
- Complete classification of meat or poultry
4
Contribute to continuous improvement of food safety in operations
Verified
Key Learning Objectives:
- Contribute to improving food safety
- Comply with food safety standards and procedures
5
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
6
Control and monitor safe supply of raw materials and ingredients in food operations
Verified
Key Learning Objectives:
- Carry out checks to ensure the acceptance of supplies
- Maintain records of supplies
7
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
8
Develop working relationships with colleagues in food operations
Verified
Key Learning Objectives:
- Establish working relationships with food operations colleagues, Display professional and respectful behaviour when working with food operations colleagues
- Communicate effectively with food operations colleagues
- Identify colleague’s food operations-related difficulties and seek solutions
9
Diagnose problems in food operations
Verified
Key Learning Objectives:
- Identify problems, Diagnose problems
- Report problems
10
Evaluate and improve production in food manufacture
Verified
Key Learning Objectives:
- Evaluate assessments of the performance of operations within a food or drink manufacturing business, Agree objectives for an improvement programme
- Implement and evaluate an improvement programme
- Report on the outcomes of the improvement programme
11
Interpret and communicate information and data in food operations
Verified
Key Learning Objectives:
- Identify relevant information and data
- Interpret information and data
- Communicate information and data
12
Maintain lairage and ante-mortem facilities in food operations
Verified
Key Learning Objectives:
- Monitor the work of others working in lairage and ante-mortem facilities
- Monitor and maintain lairage and antemortem facilities
13
Maintain plant and equipment in food operations
Verified
Key Learning Objectives:
- Plan maintenance activities
- Prepare for maintenance activities
- Communicate plans to the relevant people
- Undertake maintenance activities
- Report on maintenance activities
14
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
15
Maximise sales in a food retail environment
Verified
Key Learning Objectives:
- Identify opportunities to increase retail sales through promotions and displays
- Organise the promotion and display of food and drink products for sale, Promote food and drink products to customers
16
Monitor an automated meat/poultry processing system
Verified
Key Learning Objectives:
- Monitor the start up of an automated processing system
- Monitor processing in an automated meat or poultry system
- Monitor shut down of an automated processing system
17
Monitor and control the reception of livestock in food operations
Verified
Key Learning Objectives:
- Monitor livestock during reception
18
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
19
Monitor and maintain storage conditions in food operations
Verified
Key Learning Objectives:
- Maintain health, safety and security in the storage area
- Monitor changes in storage conditions
20
Monitor and maintain storage systems and procedures in food operations
Verified
Key Learning Objectives:
- Monitor and maintain health and safety and control systems
- Recommend areas for improvement and present suggestions to others
21
Monitor bleeding for Kosher meat
Verified
Key Learning Objectives:
- Ensure uninterrupted bleeding out following slaughter
- Monitor the bleeding process
22
Monitor butchery in sales operations
Verified
Key Learning Objectives:
- Organise and prepare for meat and poultry butchery, Control meat and poultry butchery
- Complete and report monitoring of meat and poultry butchery
23
Monitor carcase compliance and holding in meat processing
Verified
Key Learning Objectives:
- Organise carcase compliance and holding operations, Control carcase compliance and holding operations
- Complete and report monitoring of carcase compliance and holding
24
Monitor carcase operations in meat processing
Verified
Key Learning Objectives:
- Organise carcase operations, Control carcase operations
- Complete and report monitoring of carcase operations
25
Monitor effectiveness of despatch and transport in food operations
Verified
Key Learning Objectives:
- Monitor the despatch and transport processes, Control risk to health and safety in despatch and transport
26
Monitor effectiveness of food retail operations
Verified
Key Learning Objectives:
- Monitor retail operations, Control risk in the workplace
27
Monitor effectiveness of food service operations
Verified
Key Learning Objectives:
- Monitor food service operations, Control risk in the workplace
28
Monitor effectiveness of picking and packing operations in food operations
Verified
Key Learning Objectives:
- Monitor the picking and packing processes in food operations, Control risk to health and safety in the workplace when overseeing picking and packing operations in food operations
29
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
30
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
31
Monitor primal butchery in meat processing
Verified
Key Learning Objectives:
- Organise and prepare for primal meat or poultry butchery, Control primal meat or poultry butchery
- Complete and report monitoring of primal meat or poultry butchery
32
Monitor product quality in food operations
Verified
Key Learning Objectives:
- Monitor product quality
- Contribute to resolving quality problems
33
Monitor secondary butchery in meat processing
Verified
Key Learning Objectives:
- Organise and prepare for secondary meat or poultry butchery, Control secondary meat or poultry butchery
- Complete and report monitoring of secondary meat or poultry butchery
34
Monitor slaughter operations in meat processing
Verified
Key Learning Objectives:
- Organise the slaughter process, Control the slaughter process
- Complete and report monitoring of slaughter operations
35
Monitor stored goods and materials in food operations
Verified
Key Learning Objectives:
- Monitor goods and materials effectively
36
Monitor the health and welfare of livestock pre-slaughter in food operations
Verified
Key Learning Objectives:
- Monitor welfare of livestock and report problems to the relevant person
- Monitor environmental conditions for livestock in pre-slaughter areas
37
Monitor the manufacture of meat products/preparations
Verified
Key Learning Objectives:
- Organise and prepare for manufacture of meat products or preparations, Control the manufacture of meat products or preparations
- Complete and report on monitoring of meat product or preparation manufacture
38
Monitor the recovery of by-products and disposal of waste in meat processing
Verified
Key Learning Objectives:
- Prepare for monitoring operations
- Organise and control the separation of by-products
- Organise and control the recovery of by-products for further processing
- Organise and control the disposal of waste and despatch of by-products
39
Monitor the recovery of co-products and disposal of waste in meat processing
Verified
Key Learning Objectives:
- Prepare for monitoring operations
- Organise and control the recovery of co-products
- Organise and control the disposal of waste and despatch of co-products
40
Monitor the slicing and wrapping of meat/meat products
Verified
Key Learning Objectives:
- Organise and prepare for slicing and wrapping of meat or meat products, Control slicing and wrapping of meat or meat products
- Complete and report on monitoring of slicing and wrapping of meat or meat products
41
Monitor treatment operations in meat processing
Verified
Key Learning Objectives:
- Organise and prepare for meat or poultry treatment operations, Control meat or poultry treatment operations
- Complete and report on monitoring of meat or poultry treatment operations
42
Monitor wrapping and labelling of products in food operations
Verified
Key Learning Objectives:
- Monitor wrapping and labelling against production requirements
43
Organise the receipt and storage of goods and materials in food operations
Verified
Key Learning Objectives:
- Receive and assess deliveries against requirements
- Organise and maintain storage facilities
- Monitor and maintain stock movement and storage practice
44
Plan and co-ordinate bake-off operations in food manufacture
Verified
Key Learning Objectives:
- Plan resources to meet expected demand for bake-off operations
- Monitor bake-off operation against production requirements
45
Plan and co-ordinate food services
Verified
Key Learning Objectives:
- Plan resources to meet expected demand
- Monitor food services
46
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
47
Principles of a specialist cheese sales service
Verified
Key Learning Objectives:
- Understand how to provide a specialist sales service
- Understand the origins, features and shelf life of cheese products
- Understand how to provide specialist information and data on cheese products
- Understand the procedures and systems for operating a specialist sales service
48
Principles of a specialist cooked meat and poultry sales service
Verified
Key Learning Objectives:
- Understand how to provide a specialist cooked product sales service
- Understand the origins, features and shelf life of cooked meat and poultry products
- Understand how to provide specialist information and data on cooked meat and poultry products
- Understand the procedures and systems for operating a specialist sales service
49
Principles of a specialist raw meat and poultry sales service
Verified
Key Learning Objectives:
- Understand how to provide a specialist sales service
- Understand the origins, features and shelf life of meat and poultry products
- Understand how to provide specialist information and data on meat and poultry products
- Understand the procedures and systems for operating a specialist sales service
50
Principles of adding value to meat and poultry products
Verified
Key Learning Objectives:
- Understand the business case for adding value to meat and poultry products
- Understand added value processes and options for meat and poultry
- Understand the presentation and shelf life of added value meat and poultry
- Understand the costs, prices and review of added value meat and poultry
51
Principles of anatomy and physiology of meat species
Verified
Key Learning Objectives:
- Understand the anatomical structure of meat species
- Understand the physiology of anatomical systems in meat species
52
Principles of animal waste and by-product removal and the processing of edible co-products
Verified
Key Learning Objectives:
- Understand food waste, animal by-products and processing of edible co-products
- Understand the regulatory frame
- work for specified risk material and by-products
- Understand the uses and value of food waste, animal by-products and edible co-products
- Understand the nutritional and culinary value of offal
53
Principles of breed and pre-slaughter selection of meat and poultry species
Verified
Key Learning Objectives:
- Understand the principles of cattle selection for food production
- Understand the principles of goat, sheep, poultry and pig selection for food production
- Understand the principles of selection, procurement and assessment of meat from meat and poultry species
54
Principles of butchery
Verified
Key Learning Objectives:
- Understand butchery methods and use of cutting specifications
- Understand quality factors and the assessment of costs and prices
- Understand the classification/grading system and the inspection of meat and poultry
- Understand carcase handling and treatment in butchery
55
Principles of classification of meat and poultry carcases
Verified
Key Learning Objectives:
- Understand the features of classification or grading
- Understand the principles of classification of red meat carcases
- Understand the principles of poultry classification
56
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
57
Principles of curing meat
Verified
Key Learning Objectives:
- Understand the differences, purpose and production processes in curing meats
- Understand the dry curing process for meat
- Understand the wet curing process for meat
- Understand how variances in curing affect the final cured product
58
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
59
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
60
Principles of gelatine biochemistry in food science
Verified
Key Learning Objectives:
- Understand the uses of gelatine in food science
- Understand the structure of gelatine
- Understand the functions of gel and sol
- Understand the technical application of gelatine
61
Principles of lipid functionality in food science
Verified
Key Learning Objectives:
- Understand the absorption and saturation of lipids
- Understand the characteristics of lipid functionality
- Understand the technical application of lipids
62
Principles of meat science
Verified
Key Learning Objectives:
- Understand the structure and physiology of muscle and its conversion to meat
- Understand the scientific factors affecting meat quality
- Understand water content management of meat
- Understand sensory analysis and the cooking of meat
63
Principles of microbiology and parasitology in meat production
Verified
Key Learning Objectives:
- Understand that organisms can ca
- use disease in livestock and humans
- Understand the structure and life cycles of bacteria, fungi and viruses of relevance to livestock
- Understand the life cycles of representative parasites of relevance to livestock
- Understand how practices in lairage or in the meat plant can affect the risk of spread of organisms capable of causing disease in livestock and humans
64
Principles of pathology of meat species
Verified
Key Learning Objectives:
- Understand the ante-mortem factors affecting health and the indicators of disease
- Understand the post-mortem findings affecting fitness of meat and the indicators of disease
- Understand the pathology of anatomical systems in meat species
65
Principles of protein functionality in food science
Verified
Key Learning Objectives:
- Understand the purpose of protein
- Understand the characteristics of protein functionality
- Understand the technical application of protein
66
Principles of rearing and welfare of meat species
Verified
Key Learning Objectives:
- Understand the structure and organisation of the UK meat industry
- Understand the rearing (husbandry) of meat species in the UK
- Understand the welfare requirements of meat species in the UK
67
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
68
Principles of technology in meat processing
Verified
Key Learning Objectives:
- Understand the different technological methods of processing
- Understand how technology affects meat quality
- Understand the different technological methods of wrapping and packing
- Understand additives and their uses
69
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
70
Report on compliance with food safety requirements in operations
Verified
Key Learning Objectives:
- Evaluate internal audits of the food safety management system
- Produce timescales for action, Present internal audit reports
71
Resolve problems in food operations
Verified
Key Learning Objectives:
- Establish what the problems are
- Implement solutions
- Report on further action to be taken
72
Set up and maintain food retail operations
Verified
Key Learning Objectives:
- Prepare for retail operations
- Maintain the effectiveness and efficiency of retail operations
73
Set up and maintain food service operations
Verified
Key Learning Objectives:
- Prepare for food service operations
- Maintain the effectiveness and efficiency of food service operations
74
Set up and maintain picking and packing orders in food operations
Verified
Key Learning Objectives:
- Co-ordinate and control the processing of orders, Set up the conditions for picking and packing of orders
- Maintain the effectiveness and efficiency of the picking and packing process
75
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
76
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
77
Understand how to co-ordinate despatch and transport of orders in food operations
Verified
Key Learning Objectives:
- Understand how to co-ordinate despatch and transport operations
78
Understand how to co-ordinate food retail operations
Verified
Key Learning Objectives:
- Know how to set up retail operation in food operations
- Know how to maintain retail operations in food operations
79
Understand how to co-ordinate picking and packing orders in food operations
Verified
Key Learning Objectives:
- Know how to plan co-ordination of picking and packing of orders
- Know how to co-ordinate picking and packing orders
80
Understand how to contribute to continuous improvement of food safety in operations
Verified
Key Learning Objectives:
- Know about food safety management procedures
- Know the checks and reporting procedures to control food safety
- Know how to contribute to food safety management
81
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
82
Understand how to control and monitor safe supply of raw materials and ingredients in food operations
Verified
Key Learning Objectives:
- Know how to control and monitor supplies of raw materials and ingredients
83
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
84
Understand how to develop working relationships with colleagues in food operations
Verified
Key Learning Objectives:
- Understand how to establish working relationships with food operations colleagues
- Understand professional behaviour and its importance when working with food operations colleagues
- Understand how to communicate effectively with food operations colleagues
- Identify colleague’s food operations-related difficulties and seek solutions
85
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
86
Understand how to evaluate and improve production in food manufacture
Verified
Key Learning Objectives:
- Know how to evaluate assessments of production
- Know how to make recommendations for improvements
- Know how to plan improvements
87
Understand how to interpret and communicate information and data in food operations
Verified
Key Learning Objectives:
- Know how to identify and confirm information and data
- Know how to source information and data
- Know how to present information and data
88
Understand how to maintain lairage and ante-mortem facilities in food operations
Verified
Key Learning Objectives:
- Know how to monitor livestock in lairage and ante-mortem facilities
- Know how to maintain facilities in lairage and ante-mortem areas
89
Understand how to maintain plant and equipment in food operations
Verified
Key Learning Objectives:
- Know about planned maintenance
- Know how to carry out maintenance
- Know how to carry out and remedial maintenance
90
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
91
Understand how to maximise sales of food products in a retail environment
Verified
Key Learning Objectives:
- Know how to confirm with required standards for displaying goods
- Know how to deal with problems in displaying goods
- Know how to assess and monitor displays
92
Understand how to monitor an automated meat/poultry processing system
Verified
Key Learning Objectives:
- Understand the procedures and features of automated processing
- Understand how to monitor automated processing
93
Understand how to monitor and control reception of livestock in food operations
Verified
Key Learning Objectives:
- Know how to unload livestock
- Know how to move livestock to holding areas
94
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
95
Understand how to monitor and maintain storage systems and procedures in food operations
Verified
Key Learning Objectives:
- Know the importance of monitoring and maintaining food and drink storage systems and procedures
- Know how to evaluate procedures and make recommendations for changes
96
Understand how to monitor bleeding for Kosher meat
Verified
Key Learning Objectives:
- Understand the Kosher meat requirements
- Understand how to monitor bleeding operations
97
Understand how to monitor butchery in sales operations
Verified
Key Learning Objectives:
- Understand how to plan schedules and resources for butchery
- Understand how to prepare for monitoring of butchery
- Understand how to monitor and report on butchery
98
Understand how to monitor carcase compliance and holding in meat processing
Verified
Key Learning Objectives:
- Understand how to monitor carcase compliance and holding operations
- Understand how to control carcase compliance and holding operations
99
Understand how to monitor carcase operations in meat processing
Verified
Key Learning Objectives:
- Understand how to organise carcase operations
- Understand how to control carcase operations
100
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
101
Understand how to monitor primal butchery in meat processing
Verified
Key Learning Objectives:
- Understand how to plan schedules and resources for primal butchery
- Understand how to prepare for monitoring of primal butchery
- Understand how to monitor and report on primal butchery
102
Understand how to monitor secondary butchery in meat processing
Verified
Key Learning Objectives:
- Understand how to plan schedules and resources for secondary butchery
- Understand how to prepare for monitoring of secondary butchery
- Understand how to monitor and report on secondary butchery
103
Understand how to monitor slaughter operations in meat processing
Verified
Key Learning Objectives:
- Understand how to organise the slaughter process
- Understand how to control the slaughtering process
104
Understand how to monitor the health and welfare of livestock pre-slaughter in food operations
Verified
Key Learning Objectives:
- Understand how to monitor welfare of livestock
- Understand how to monitor environmental conditions to ensure the welfare of livestock
105
Understand how to monitor the manufacture of meat products/preparations
Verified
Key Learning Objectives:
- Understand how to plan schedules and resources for manufacture of meat products/ preparations
- Understand how to prepare for monitoring of meat product/preparation manufacture
- Understand how to monitor and report on meat product/preparation manufacture
106
Understand how to monitor the recovery of by-products and disposal of waste in meat processing
Verified
Key Learning Objectives:
- Understand how to prepare for monitoring operations
- Understand how to organise and control separation and recovery operations
- Understand how to organise and control disposal of waste and despatch of by-product
107
Understand how to monitor the recovery of co-products and disposal of waste in meat processing
Verified
Key Learning Objectives:
- Understand how to prepare for monitoring operations
- Understand how to organise and control recovery operations
- Understand how to organise and control disposal of waste and despatch of co-product
108
Understand how to monitor the slicing and wrapping of meat/meat products
Verified
Key Learning Objectives:
- Understand how to plan schedules and resources for slicing and wrapping of meat/meat products
- Understand how to prepare for monitoring of slicing and wrapping of meat/meat products
- Understand how to monitor and report on slicing and wrapping of meat/meat products
109
Understand how to monitor treatment operations in meat processing
Verified
Key Learning Objectives:
- Understand how to plan schedules and resources for meat or poultry treatment operations
- Understand how to prepare for monitoring of meat or poultry treatment operations
- Understand how to monitor and report on meat or poultry treatment operations
110
Understand how to organise the receipt and storage of goods and materials in food operations
Verified
Key Learning Objectives:
- Know the organisation skills required for effective handling of incoming goods
- Know how to organise storage facilities and stock records
- Know the organisational business policies and procedures
111
Understand how to plan and co-ordinate bake-off operations in food manufacture
Verified
Key Learning Objectives:
- Know how to plan bake-off operations
- Know how to co-ordinate bake-off operations
112
Understand how to plan and co-ordinate food services
Verified
Key Learning Objectives:
- Know how to plan food services
- Know how to coordinate food services
113
Understand how to plan and co-ordinate wrapping and labelling in food operations
Verified
Key Learning Objectives:
- Know how to plan wrapping and labelling processes
- Know how to coordinate wrapping and labelling processes
114
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
115
Understand how to plan to maximise sales of food products in a retail environment
Verified
Key Learning Objectives:
- Know how to identify sales and demand
- Know how to plan promotions
- Know how to construct displays
116
Understand how to report on compliance with food safety requirements in operations
Verified
Key Learning Objectives:
- Know about records and reports relating to internal audits
- Know about regulations relating to food safety standards
- Know about the roles and responsibilities of those involved in the audit process
117
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
118
Understand how to set up and maintain food service operations
Verified
Key Learning Objectives:
- Know how to set up food service operations
- Know how to maintain food service operations
119
Understand transport scheduling for the delivery of livestock in food operations
Verified
Key Learning Objectives:
- Know how to prepare transport scheduling plans
- Know how to monitor transport scheduling and processes
Regulatory & Verification Details
- Qualification Number (QN)
- 600/0512/9
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Feb 2011