FDQ
Level 3
QN: 501/2316/6
Curriculum Active
FDQ Level 3 Diploma for Proficiency in Food Manufacturing Excellence
Official qualification regulated by Ofqual, awarded by FDQ. Classified as a Occupational Qualification. Total guided learning hours: 1853 hours.
Qualification Level
Level 3
Awarding Body
FDQ
Syllabus Units
111 Units
Guided Hours
1853 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 select areas for achieving excellence in food operations
Verified
Key Learning Objectives:
- Prepare for analysis
- Undertake analysis to identity improvement opportunities
- Select areas for achieving excellence improvement
2
Analyse current practice for achieving excellence in food operations
Verified
Key Learning Objectives:
- Prepare for analysis
- Undertake analysis to identity improvement opportunities
- Report improvement opportunities
3
Analyse improvement outcomes for achieving excellence in food operations
Verified
Key Learning Objectives:
- Develop a programme of analysis
- Analyse the performance of improvement activities
- Report on the analysis of the improvement activities
4
Apply Failure Modes and Effects Analysis in food operations
Verified
Key Learning Objectives:
- Prepare for FMEA analysis
- Undertake FMEA analysis to identify improvement opportunities
- Report on improvement opportunities
5
Assess teams and individuals in the achievement of excellence in food operations
Verified
Key Learning Objectives:
- Develop procedures to assess the competence of learner, Judge evidence against criteria to make assessment decisions, Provide feedback and support to learner on assessment decisions
6
Carry out a Value Stream Mapping _VSM_ programme in food operations
Verified
Key Learning Objectives:
- Agree objectives for the value stream mapping programme, Initiate a value stream mapping programme
- Implement a value stream mapping programme
7
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
8
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
9
Contribute to the development of an achieving excellence culture in food operations
Verified
Key Learning Objectives:
- Take action and communicate cultural behaviours in achieving excellence
- Contribute to value systems and monitor cultural values in achieving excellence
10
Contribute to the development of an achieving excellence strategy in food operations
Verified
Key Learning Objectives:
- Contribute to identifying improvement opportunities
- Contribute to strategy development
- Support the consultation of the strategy
11
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
12
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
13
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
14
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
15
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
16
Diagnose problems in food operations
Verified
Key Learning Objectives:
- Identify problems, Diagnose problems
- Report problems
17
Evaluate improvement activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Develop a programme of evaluation
- Evaluate the performance of improvement activities
- Report on the outcomes of the improvement activities
18
Identify learning and skills needs for achieving excellence in food operations
Verified
Key Learning Objectives:
- Review the current training needs
- Identify and develop training needs key to achieving excellence
19
Implement a problem solving methodology for achieving excellence in food operations
Verified
Key Learning Objectives:
- Develop a problem solving methodology to support improvement
- Maintain problem solving in an improvement programme, Obtain and provide feedback
20
Implement a set-up reduction programme for achieving excellence in food operations
Verified
Key Learning Objectives:
- Agree objectives for the set-up reduction programme, Agree and initiate an improvement plan
- Implement a set-up reduction programme
21
Implement improvement programmes for achieving excellence in food operations
Verified
Key Learning Objectives:
- Agree objectives for an improvement programme, Agree and initiate an improvement plan
- Implement an improvement programme
22
Implement mistake/error proofing _Poka Yoke_ for achieving excellence in food operations
Verified
Key Learning Objectives:
- Agree objectives for the mistake/error proofing (Poka Yoke) programme, Agree and initiate an improvement plan
- Implement a mistake/error proofing programme
23
Implement visual management systems in food operations
Verified
Key Learning Objectives:
- Agree objectives for visual management systems, Initiate visual management systems
- Implement visual management systems
24
Manage compliance to support achieving excellence in food operations
Verified
Key Learning Objectives:
- Manage compliance with regulations in the areas of own responsibility
- Implement improvement to workplace organisation, Obtain and provide feedback on compliance
25
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
26
Manage workplace organisation for achieving excellence in food operations
Verified
Key Learning Objectives:
- Identify and co-ordinate workplace organisation in the areas of own responsibility
- Implement improvement to workplace organisation, Obtain and provide feedback on workplace organisation
27
Measure and collect data for achieving excellence in food operations
Verified
Key Learning Objectives:
- Plan to measure and record improvements
- Measure and record improvements, Collect and report improvement data
28
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
29
Monitor change and improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Prepare for monitoring change and improvement
- Monitor change and improvement, Obtain and provide feedback on monitoring change and improvement
30
Organise and run meetings in food manufacture
Verified
Key Learning Objectives:
- Plan to lead meetings, Lead meetings
- Contribute to meetings
31
Plan and agree targets for achieving excellence in food operations
Verified
Key Learning Objectives:
- Scope the area where targets need to be developed
- Plan for target setting, Agree achieving excellence targets, Obtain and provide feedback on own contribution to target setting and agreement
32
Plan organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Prepare for planned organisational change
- Develop plans for organisational change
- Communicate plans for organisational change
- Monitor plans for organisational change
33
Plan, allocate and monitor work in own area of responsibility
Verified
Key Learning Objectives:
- Be able to produce a work plan for own area of responsibility.
- Be able to allocate and agree responsibilities with team members.
- Be able to monitor the progress and quality of work in own area of responsibility and provide feedback.
- Be able to review and amend plans of work for own area of responsibility and communicate changes.
34
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
35
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
36
Principles of an achieving excellence strategy in food operations
Verified
Key Learning Objectives:
- Understand the principles of improvement to an excellence strategy
- Understand the main components of an excellence strategy
- Understand how a strategy should address key improvement issues within the business
37
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
38
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
39
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
40
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
41
Principles of change project management in food operations
Verified
Key Learning Objectives:
- Understand the planning of a change management project
- Understand project team formation and development of a change management project
- Understand information and problem solving of a change management project
42
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
43
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
44
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
45
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
46
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
47
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
48
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
49
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
50
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
51
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
52
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
53
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
54
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
55
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
56
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
57
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
58
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
59
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
60
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
61
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
62
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
63
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
64
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
65
Provide coaching and mentoring for achieving excellence in food operations
Verified
Key Learning Objectives:
- Develop a coaching and mentoring process, Set up the mentoring and coaching process, Provide coaching and mentoring
66
Provide leadership and direction for own area of responsibility
Verified
Key Learning Objectives:
- Be able to lead in own area of responsibility.
- Be able to provide direction and set objectives in own area of responsibility.
- Be able to communicate the direction for own area of responsibility and collect feedback to inform improvement.
- Be able to assess own leadership performance.
67
Provide organisational support for achieving excellence in food operations
Verified
Key Learning Objectives:
- Plan to support and monitor an improvement team
- Support an improvement team
68
Provide training for achieving excellence in food operations
Verified
Key Learning Objectives:
- Prepare and design training to support achieving excellence, Deliver training to support achieving excellence, Obtain and provide feedback on training
69
Resolve problems in food operations
Verified
Key Learning Objectives:
- Establish what the problems are
- Implement solutions
- Report on further action to be taken
70
Review and evaluate organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Prepare for review and evaluation of organisational change
- Review and evaluate organisational change
- Report the outcomes of review and evaluation
71
Review improvement activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Develop a programme of review
- Review the performance of improvement activities
- Report on the review outcomes of the improvement activities
72
Sustain improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Systematically maintain an improvement programme
- Communicate improvements, Obtain and provide feedback on sustaining improvement
73
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
74
Understand how implement a problem solving methodology for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to develop a problem solving methodology to support improvement
- Know how to maintain problem solving in an improvement programme
- Know how to obtain and provide feedback
75
Understand how to analyse and select areas for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare for analysis
- Know how to undertake analysis to identify improvement opportunities
- Know how to present the results of analysis and selection of improvement opportunities
76
Understand how to analyse current practice for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare for analysis
- Know how to undertake analysis to identify improvement opportunities.
77
Understand how to analyse improvement outcomes for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to develop a programme of analysis
- Know how to analyse the performance of improvement activities
- Know how to report on the analysis of improvement activities
78
Understand how to apply visual management systems in food operations
Verified
Key Learning Objectives:
- Know how to prepare to apply visual management systems
- Know how to implement visual management systems
- Know how to monitor visual management systems
79
Understand how to assess teams and individuals in the achievement of excellence in food operations
Verified
Key Learning Objectives:
- Know how to develop procedures to assess the competence of learners
- Know how to judge evidence against criteria to make assessment decisions
- Know how to provide feedback and support to learners on assessment decisions
80
Understand how to carry out Failure Modes and Effects Analysis _FMEA_ in food operations
Verified
Key Learning Objectives:
- Know how to prepare for FMEA
- Know how to undertake FMEA to identify improvement opportunities
81
Understand how to carry out mistake/error proofing _Poka Yoke_ for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to agree objectives for a mistake/error proofing (Poka Yoke) programme
- Know how to implement a mistake/error proofing (Poka Yoke) programme
82
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
83
Understand how to carry out Value Stream Mapping _VSM_ in food operations
Verified
Key Learning Objectives:
- Know how to initiate a value stream mapping programme
- Know how to implement a value stream mapping programme
- Know how to communicate about value stream mapping and improvement opportunities
84
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
85
Understand how to contribute to the development of an achieving excellence culture in food operations
Verified
Key Learning Objectives:
- Know how organisational and cultural values affect achieving excellence
- Know how to contribute to value systems and monitor cultural values in achieving excellence
- Know how to review and communicate about value systems
86
Understand how to contribute to the development of an achieving excellence strategy in food operations
Verified
Key Learning Objectives:
- Know how to contribute to identifying improvement opportunities
- Know how to contribute to strategy development
- Know how to communicate the consultation of the strategy
87
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
88
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
89
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
90
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
91
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
92
Understand how to evaluate improvement activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to develop a programme of evaluation
- Know how to evaluate the performance of improvement activities
- Know how to report on the outcomes of improvement activities
93
Understand how to identify learning and skills needs for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to review the current training needs
- Know how to identify and develop training needs that are key to achieving excellence
94
Understand how to implement a set-up reduction programme for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to agree objectives for a set-up reduction programme
- Know how to implement a set-up reduction programme
- Know how to communicate about a set-up reduction programme
95
Understand how to implement improvement programmes for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare to implement an improvement programme
- Know how to implement an improvement programme
- Know how to communicate about an improvement programme
96
Understand how to manage compliance to support achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to manage compliance in own areas of responsibility
- Know how to implement improvements to workplace organisation
- Know how to obtain and provide feedback on compliance
97
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
98
Understand how to manage workplace organisation for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to identify and co-ordinate workplace organisation in areas of own responsibility
- Know how to implement improvement to workplace organisation
- Know how to obtain and provide feedback on workplace organisation
99
Understand how to measure and collect data for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to plan to measure and record data about improvements
- Know how to measure and record data about improvements, Collect and report on improvement data
100
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
101
Understand how to monitor change and improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare for monitoring change and improvement
- Know how to monitor change and improvement
- Know how to obtain and provide feedback on monitoring change and improvement
102
Understand how to organise and run meetings in food manufacture
Verified
Key Learning Objectives:
- Know how to plan and organise meetings in food manufacture
- Know how to organise meetings in food manufacture
- Know how to run meetings in food manufacture
- Know how to control meetings in food manufacture
103
Understand how to plan and agree targets for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to scope the area where targets need to be developed
- Know how to plan for target setting
- Know how to agree achieving excellence targets
- Know how to obtain and provide feedback on own contribution to target setting and agreement
104
Understand how to plan organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare for planned organisational change
- Know how to develop plans for organisational change
- Know how to communicate plans for organisational change
105
Understand how to provide coaching and mentoring for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to develop a coaching and mentoring process
- Know how to set up a coaching and mentoring process
- Know how to provide coaching and mentoring
106
Understand how to provide organisational support for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to plan to support and monitor an improvement team
- Know how to support an improvement team
- Know how to monitor team performance and provide feedback
107
Understand how to provide training for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare and design training to support achieving excellence
- Know how to deliver training to support achieving excellence
108
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
109
Understand how to review and evaluate organisational change for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to prepare for review and evaluation of organisational change
- Know how to review and evaluate organisational change
- Know how to report on the outcomes of review and evaluation and receive feedback
110
Understand how to review improvement activities for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know how to develop a programme of review
- Know how to review the performance of improvement activities
- Know how to report on the performance of improvement activities
111
Understand how to sustain improvement for achieving excellence in food operations
Verified
Key Learning Objectives:
- Know about the underlying vision and strategy for improvements
- Know how to systematically sustain an improvement programme
- Know how to communicate about sustaining improvements
Regulatory & Verification Details
- Qualification Number (QN)
- 501/2316/6
- Regulated Status
- Available to learners
- Awarding Body
- FDQ
- Qualification Type
- Occupational Qualification
- Operational Start
- Oct 2010