FDQ Limited · RQF Level 2
FDQ Level 2 Certificate For Proficiency in Food Manufacturing Excellence
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 2
- Total credits27
- Guided learning107 hours
- Units in this qualification67
Awarded by FDQ Limited · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
The Level 2 Certificate For Proficiency in Food Manufacturing Excellence is an occupational qualification for the food manufacturing sector. It covers principles of HACCP, problem diagnosis, and continuous improvement techniques. Learners will gain an understanding of food safety systems and how to contribute to improvements in food operations.
These are the units FDQ Limited registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated, and every one you earn is yours to keep.
Contribute to compliance for achieving excellence in food operationsReal unit · FDQ Limited
You'll develop the ability to contribute to compliance with regulations in food operations by understanding relevant legislation, demonstrating compliance in their work area, making recommendations for improvement, and obtaining and providing feedback on compliance matters.
What you'll be able to do
- Comply with relevant regulations within your own work area in food operations.
- Make recommendations for improving compliance with regulations in food operations.
- Obtain feedback on compliance with regulations in food operations.
- Provide feedback to others on compliance with regulations in food operations.
Contribute to continuous improvement for achieving excellence in food operationsReal unit · FDQ Limited
It teaches you to contribute to continuous improvement in food operations. You'll identify improvement areas, share ideas, and participate in planning, testing, and evaluating improvements.
What you'll be able to do
- Identify potential areas for improvement in the workplace, focusing on processes, procedures, and working practices within food operations
- Share and communicate own ideas for improvement with colleagues and supervisors, contributing to a collaborative approach to problem-solving
- Agree on a plan for implementing improvements, test the proposed changes, and evaluate the effectiveness of the implemented improvements in achieving desired outcomes
Contribute to environmental safety in food operationsReal unit · FDQ Limited
It teaches you to contribute to environmental safety in food operations by following procedures for waste disposal, energy and water conservation. You'll identify and report potential environmental hazards to support workplace safety.
What you'll be able to do
- Contribute to maintaining workplace environmental safety by following established procedures and guidelines.
- Contribute to the identification and reporting of potential environmental hazards in the workplace.
- Contribute to the implementation of environmental safety measures in food operations.
Contribute to problem diagnosis in food manufactureReal unit · FDQ Limited
You'll contribute to problem diagnosis in food manufacture by identifying common issues, understanding their impact, and using techniques to diagnose and report problems effectively.
What you'll be able to do
- Contribute to identifying problems that occur during food manufacture.
- Contribute to the diagnosis of problems in food manufacture, using appropriate techniques and information.
- Contribute to the reporting of problems identified and diagnosed during food manufacture to the appropriate personnel.
Contribute to problem resolution in food manufactureReal unit · FDQ Limited
You'll learn to contribute to problem resolution in food manufacture. This includes identifying causes, implementing solutions, and reporting actions to ensure effective problem management.
What you'll be able to do
- Contribute to identifying the underlying causes of problems in food manufacture
- Contribute to implementing effective solutions to address problems in food manufacture
- Contribute to reporting on planned actions and progress towards resolving problems in food manufacture
Contribute to sustainable practice in food operationsReal unit · FDQ Limited
It teaches you to contribute to sustainable practices within a food environment. You'll identify sustainable practices, describe environmental and social impacts, and support the implementation of sustainability initiatives.
What you'll be able to do
- Contribute to sustainable practices within a food environment, considering environmental and social impacts
Contribute to the application of improvement techniques for achieving excellence in food operationsReal unit · FDQ Limited
You'll gain skills to contribute to the application of improvement techniques in food operations by identifying opportunities, applying suitable methods, and providing and obtaining feedback on their effectiveness to support operational excellence.
What you'll be able to do
- Identify opportunities for the application of improvement techniques in food operations.
- Apply appropriate improvement techniques in food operations.
- Obtain feedback on the application of improvement techniques in food operations.
- Provide feedback to others on the application of improvement techniques in food operations.
Contribute to the development of Standard Operating Procedures _SOP_ in food operationsReal unit · FDQ Limited
You'll develop the ability to contribute to SOP development in food operations. The unit includes identifying opportunities, making recommendations, and obtaining and providing feedback on SOPs.
What you'll be able to do
- Identify opportunities for the development of Standard Operating Procedures (SOPs) within food operations.
- Make recommendations for the development of Standard Operating Procedures (SOPs) to improve food operations.
- Obtain feedback on the development of Standard Operating Procedures (SOPs) from relevant personnel and provide feedback to others involved in SOP development.
Contribute to the development of product specifications in food manufactureReal unit · FDQ Limited
It teaches you to contribute to developing product specifications in food manufacture by identifying relevant criteria, considering influencing factors such as customer requirements and regulations, and assisting in confirming clear and measurable final specifications.
What you'll be able to do
- Contribute to identifying the criteria required for product specifications in food manufacture.
- Contribute to the development of draft criteria for product specifications, taking into account relevant factors.
- Contribute to confirming a final product specification, ensuring it meets the identified criteria.
Contribute to the maintenance of plant and equipment in food operationsReal unit · FDQ Limited
You'll learn to contribute to the maintenance of plant and equipment in food operations, including preparing for maintenance activities following safety guidelines and procedures, and carrying out maintenance tasks in adherence to established protocols.
What you'll be able to do
- Prepare for the maintenance of plant and equipment in food operations, following established procedures and safety guidelines.
- Carry out maintenance of plant and equipment in food operations, adhering to specified schedules and quality standards.
Contribute to the measurement and collection of data for achieving excellence in food operationsReal unit · FDQ Limited
It teaches you to contribute to planning, measuring, recording, and reporting data related to improvements in food operations. You'll understand the purpose of data collection and participate in activities to support operational excellence.
What you'll be able to do
- Contribute to the planning process for the measurement and recording of improvements in food operations.
- Contribute to the accurate measurement and recording of improvements made in food operations.
- Contribute to the collection and reporting of data related to improvements in food operations.
Maintain product quality in food operationsReal unit · FDQ Limited
This unit equips learners with skills to maintain product quality in food operations. You'll conduct quality checks, identify deviations, record results accurately, and communicate findings to relevant personnel.
What you'll be able to do
- Conduct quality checks on products in food operations
- Communicate the results of quality checks on products in food operations
Maintain workplace food safety standards in operationsReal unit · FDQ Limited
You'll gain knowledge and skills to maintain workplace food safety standards in operations by keeping the workspace clean and tidy, applying relevant food safety standards in all activities, and identifying and reporting any breaches to ensure compliance.
What you'll be able to do
- Keep the workspace clean and tidy in accordance with food safety standards
- Maintain food safety standards in all operational activities
Maintain workplace health and safety in food operationsReal unit · FDQ Limited
This unit equips learners with knowledge and skills to maintain workplace health and safety in food operations by working within defined safety limits, following emergency procedures, and correctly using personal protective equipment to ensure a safe working environment.
What you'll be able to do
- Work within defined organisational safety limits in food operations.
- Follow organisational emergency procedures in food operations.
- Use personal protective equipment (PPE) correctly in food operations.
Organise and improve work activities for achieving excellence in food operationsReal unit · FDQ Limited
It teaches you to organise and improve their work activities in food operations by planning, prioritising, managing time effectively, working collabouratively, and communicating with others to achieve operational excellence.
What you'll be able to do
- Organise your own work activities to achieve excellence in food operations.
- Improve your own work activities to achieve excellence in food operations.
- Work effectively as part of a team in food operations.
- Communicate effectively with others in food operations.
Principles of Design of Experiments _DOE_ in food operationsReal unit · FDQ Limited
This unit introduces learners to the principles of Design of Experiments (DOE) in food operations, including its purpose, importance, process, techniques, data handling, graphical displays, and array designs to support experimental planning and analysis.
What you'll be able to do
- Understand the purpose and importance of Design of Experiments (DOE) in food operations.
- Understand the process of completing a Design of Experiments (DOE).
- Understand the techniques used in Design of Experiments (DOE).
- Understand the data used in Design of Experiments (DOE).
- Understand the terms used in Design of Experiments (DOE).
- Understand the use of graphical displays in Design of Experiments (DOE).
- Understand the design of arrays used in Design of Experiments (DOE).
Principles of Evolutionary Operations _EVOP_ in food operationsReal unit · FDQ Limited
This unit provides an understanding of Evolutionary Operations (EVOP) in food operations. You'll explore EVOP principles, benefits, application, and utilisation to optimise food production processes.
What you'll be able to do
- Understand the benefits of using Evolutionary Operations (EVOP) in food operations and how it can be used to improve processes.
- Understand the application of Evolutionary Operations (EVOP) techniques in a food manufacturing environment.
- Understand the utilisation of Evolutionary Operations (EVOP) data to inform decision-making and optimise food production processes.
Principles of Failure Modes and Effects Analysis _FMEA_ in food operationsReal unit · FDQ Limited
You'll explore the principles of Failure Modes and Effects Analysis (FMEA) in food operations. The unit covers FMEA terminology, key stages, types, and how its application can prevent failures and improve processes.
What you'll be able to do
- Understand the key features of the Failure Modes and Effects Analysis (FMEA) system.
- Understand the benefits of using FMEA in food operations to identify and mitigate potential failures.
- Understand the specific terminology used in FMEA, including terms such as failure mode, effect, and severity.
- Understand how to correctly use FMEA methodology to analyse potential failures in food production processes.
Principles of HACCP based food safety systemsReal unit · FDQ Limited
This unit provides learners with knowledge of HACCP systems, including their purpose, benefits, legal requirements, and key terminology. You'll understand the seven principles of HACCP and how to apply the system effectively in food production environments.
What you'll be able to do
- Understand the purpose and benefits of implementing a HACCP system
- Understand the key features and terminology associated with HACCP
- Understand how a HACCP system is applied in a specific workplace setting
Principles of Measurement System Analysis _MSA_ in food operationsReal unit · FDQ Limited
This unit covers the principles of Measurement System Analysis (MSA) in food operations. You'll identify suitable processing operations, select measurement systems, and understand the technical application of MSA to control variation.
What you'll be able to do
- Understand a processing operation considered for measurement system analysis in food operations.
- Understand the selection and use of measurement systems in food operations.
- Understand the technical application of measurement system analysis in food operations.
Principles of Quality Function Deployment _QFD_ in food operationsReal unit · FDQ Limited
You'll study the principles of Quality Function Deployment (QFD) in food operations, including its advantages, the quality lever model, planning and implementation phases, customer requirements, and the use of matrices to support product quality and customer satisfaction improvements.
What you'll be able to do
- Understand the advantages of Quality Function Deployment (QFD) in food operations.
- Understand the benefits of using the quality lever model in food operations.
- Understand how to plan a QFD process within food operations.
- Understand how QFD relates to other improvement techniques used in food operations.
- Understand the different phases of a QFD process.
- Understand how to identify and document customer requirements for food operations.
- Understand how to construct and utilise QFD matrices.
Principles of Single Minute Exchange of Dies _SMED_ in food operationsReal unit · FDQ Limited
You'll understand the principles of Single Minute Exchange of Dies (SMED) in food operations. The unit covers SMED objectives, methodology, changeover analysis, and its contribution to Total Productive Maintenance.
What you'll be able to do
- Understand the fundamental principles of the Single Minute Exchange of Dies (SMED) approach.
- Understand the objective of SMED and its contribution to Total Productive Maintenance (TPM).
- Understand the components of a changeover operation in a food production environment.
- Understand the various techniques that can be considered for SMED analysis.
- Understand how to analyse changeovers using SMED methodologies.
- Understand how to improve changeovers using SMED methodologies.
- Understand the potential benefits of implementing SMED in food operations.
- Understand the added value that SMED can bring to food production processes.
Principles of Six Sigma methodology in food operationsReal unit · FDQ Limited
You'll explore the Six Sigma methodology within food operations, understanding its purpose, benefits, key principles, stages, and roles. The unit supports learners in contributing to process improvement projects using Six Sigma techniques.
What you'll be able to do
- Understand the use of the Six Sigma process methodology in food operations.
- Understand the benefits of using the Six Sigma process methodology in food operations.
- Understand the key principles of the Six Sigma methodology.
- Understand the different stages within the Six Sigma methodology.
- Understand the roles and responsibilities of individuals involved in a Six Sigma project.
Principles of Six Sigma metrics in food operationsReal unit · FDQ Limited
You'll understand Six Sigma metrics and their application in food operations. The unit covers principles, benefits, key metrics, and how to interpret data for process improvement and control.
What you'll be able to do
- Understand the use and benefits of Six Sigma metrics in food operations, including their role in process improvement.
- Understand the utilisation of Six Sigma metrics to monitor and control processes within food manufacturing.
- Understand how to interpret data generated by Six Sigma metrics in order to identify areas for improvement in food operations.
Principles of Six Sigma process mapping in food operationsReal unit · FDQ Limited
You'll understand the purpose and benefits of Six Sigma process mapping in food operations. This unit covers key variables, types of process maps, and the roles and responsibilities involved in implementing process mapping to improve efficiency and reduce waste.
What you'll be able to do
- Understand the use and benefits of Six Sigma process mapping within food operations.
- Understand the variables involved in Six Sigma process mapping.
- Understand the roles, responsibilities and value-added activities associated with Six Sigma process mapping.
Principles of Statistical Process Control procedures _SPC_ in food operationsReal unit · FDQ Limited
You'll study the principles and application of Statistical Process Control (SPC) in food operations. The unit covers process performance, variation, data use, control charts, and relevant statistical concepts including process capability.
What you'll be able to do
- Understand the purpose and use of statistical process control in food operations.
- Understand performance and variation in statistical process control in food operations.
- Understand the use of data and control charts in statistical process control in food operations.
- Understand the normal statistical curve, statistical terms and process capability in food operations.
Principles of Taguchi Linear graphs in food operationsReal unit · FDQ Limited
You'll gain knowledge of Taguchi Linear graphs, including their application in analysing food processing operations. This unit covers relevant terminology, graph construction, sample size determination, and factors influencing the selection of analysis elements.
What you'll be able to do
- Understand the key elements of a food processing operation that are considered for Taguchi Linear graph analysis.
- Understand Taguchi Linear terminology, the construction of graphs, and the determination of appropriate sample sizes.
- Understand how to apply Taguchi Linear graphs to analyse and improve food operations.
Principles of Value Stream Mapping _VSM_ in food operationsReal unit · FDQ Limited
This unit introduces the principles of Value Stream Mapping (VSM) in food operations, covering processing activities, evaluation processes, target setting, communication strategies, and supporting techniques and procedures to implement VSM effectively.
What you'll be able to do
- Understand the processing activity and requirements for Value Stream Mapping (VSM) in food operations.
- Understand VSM evaluation processes, target setting, and communication strategies within food operations.
- Understand the techniques and procedures that support Value Stream Mapping (VSM) implementation in food operations.
Principles of a characteristic selection matrix in food operationsReal unit · FDQ Limited
This unit covers the principles and requirements of a characteristic selection matrix in food operations. You'll understand its purpose, key components, and the data collection necessary for its effective application and utilisation.
What you'll be able to do
- Understand the specific requirements for creating and utilising a characteristic selection matrix in food operations.
- Understand the practical application of a characteristic selection matrix in a food manufacturing context.
- Understand how to effectively utilise a characteristic selection matrix to improve processes and decision-making.
Principles of a set-up reduction programme in food operationsReal unit · FDQ Limited
You'll study the principles of implementing a set-up reduction programme in food operations, covering key steps, required resources, evaluation methods, and communication strategies to support effective utilisation and continuous improvement.
What you'll be able to do
- Understand the key steps involved in implementing a set-up reduction programme in food operations.
- Understand the resources required for a successful set-up reduction programme in food operations.
- Understand the requirements for a set-up reduction programme in food operations.
- Understand how to evaluate the effectiveness of a set-up reduction programme.
- Understand the importance of clear communication throughout a set-up reduction programme.
- Understand how to utilise the results of a set-up reduction programme to improve efficiency.
Principles of analysing and selecting areas for achieving excellence in food operationsReal unit · FDQ Limited
You'll study the principles of analysing and selecting areas for improvement in food operations, including gathering relevant information and analysing graphical data such as Pareto charts and histograms. The unit also covers key features of the analysis process and prioritisation of improvement areas.
What you'll be able to do
- Understand the selection information required and the analysis of graphical data used in selecting areas for improvement.
- Understand the key features of the analysis process when selecting areas for achieving excellence in food operations.
Principles of basic statistical analysis in food operationsReal unit · FDQ Limited
This unit introduces learners to basic statistical analysis in food operations. You'll describe processing operations, understand statistical terminology, and perform relevant calculations to support quality control.
What you'll be able to do
- Describe a processing operation and basic statistical techniques used within it.
- Define statistical terminology, curves and diagrams used in food operations.
- Perform statistical calculations relevant to food operations.
Principles of capability studies in food operationsReal unit · FDQ Limited
This unit provides an understanding of capability studies in food operations. You'll learn the requirements, application, and utilisation of capability studies to assess process performance and identify improvement areas.
What you'll be able to do
- Understand the requirements for conducting capability studies in food operations
- Understand the need for conducting capability studies in food operations
- Understand the application of capability studies in food operations
- Understand the utilisation of capability studies in food operations
Principles of central limit theorem and confidence intervals in food operationsReal unit · FDQ Limited
This unit develops learners' understanding of the central limit theorem and confidence intervals, focusing on their function, application, and utilisation for data analysis and decision-making within food operations. Practical application of these statistical concepts is included.
What you'll be able to do
- Understand the function of the central limit theorem and confidence intervals in the context of food operations.
- Understand the application of the central limit theorem and confidence intervals to practical scenarios in food operations.
- Understand the utilisation of the central limit theorem and confidence intervals for data analysis and decision-making in food operations.
Principles of continuous improvement techniques _Kaizen_ in food operationsReal unit · FDQ Limited
This unit introduces learners to the principles and importance of Kaizen continuous improvement activities in food operations. You'll understand criteria for selecting Kaizen projects, problem-solving requirements, and how to engage effectively with Kaizen initiatives.
What you'll be able to do
- Understand the key features and importance of Kaizen activity in food operations.
- Understand the criteria and requirements for Kaizen and problem solving within food operations.
- Understand how to interact effectively with Kaizen activity in food operations.
Principles of flexible production and manpower systems in food operationsReal unit · FDQ Limited
You'll explore flexible production and manpower systems in food operations, understanding their definitions, benefits, terminology, and system components. The unit also covers techniques and workplace layout considerations to maximise system effectiveness and asset care.
What you'll be able to do
- Understand the definition and benefits of flexible production and manpower systems in food operations.
- Understand the terminology and application of system components within flexible production and manpower systems.
- Understand how to maximise the effectiveness of flexible production and manpower systems and asset care.
- Understand system techniques and workplace layout considerations within flexible production and manpower systems.
Principles of flow process analysis in food operationsReal unit · FDQ Limited
This unit covers the principles of flow process analysis in food operations, including understanding processing operations suitable for analysis, mapping flow processes, and identifying value-added features. You'll learn to analyse processes and set action plans for improvement opportunities.
What you'll be able to do
- Understand how to identify a processing operation suitable for flow process analysis.
- Understand flow process analysis mapping and the value-added features of process operations.
- Understand how to analyse flow process analysis data and set action plans for improvement opportunities.
Principles of hypothesis testing in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of hypothesis testing in food operations, covering its function, benefits, use of samples and tests, and relevant terminology. You'll understand how hypothesis testing supports improvements in food production processes.
What you'll be able to do
- Understand the function and benefits of hypothesis testing in food operations.
- Understand the use of samples and tests in hypothesis testing within food operations.
- Understand the terminology used in hypothesis testing within food operations.
Principles of improvement in food operationsReal unit · FDQ Limited
You'll explore the concept of improvement in food operations, including its role, opportunities, and impact. The unit covers waste control, visual controls, the Deming Cycle, and procedures to enhance operational efficiency.
What you'll be able to do
- Understand the concept of improvement in food operations
- Understand the role of improvement in enhancing food operations
- Understand the opportunities for improvement within food operations
- Understand how waste control can impact on improvement initiatives
- Understand the impact of visual controls on operational efficiency
- Understand the application of the Deming Cycle (Plan-Do-Check-Act) in food operations
- Understand the importance of following procedures for continuous improvement
Principles of lead time analysis in food operationsReal unit · FDQ Limited
It teaches you to understand lead time analysis principles in food operations. You'll identify key elements of processing operations, collect accurate data, create lead time profiles, and link these profiles to problem-solving approaches.
What you'll be able to do
- Understand the key elements of a food processing operation and the types of information that are considered for lead time analysis.
- Understand how to create lead time profiles for a food processing operation.
- Understand the link between lead time profiles and problem-solving techniques in food operations.
Principles of mistake/error proofing _Poka Yoke_ in food operationsReal unit · FDQ Limited
This unit covers the principles of mistake/error proofing (Poka Yoke) in food operations. You'll understand the benefits, requirements, application, and utilisation of error proofing to improve quality and reduce waste.
What you'll be able to do
- Understand the benefits of mistake/error proofing activity in food operations
- Understand the requirements for mistake/error proofing activity in food operations
- Understand the application of mistake/error proofing activity in food operations
- Understand the utilisation of mistake/error proofing activity in food operations
Principles of multi-variance charts in food operationsReal unit · FDQ Limited
This unit covers the principles and application of multi-variance charts in food operations. You'll understand the requirements for effective charting, the benefits of using multi-variance charts, and how to utilise the data for process improvement.
What you'll be able to do
- Understand the requirements for using multi-variance charting in food operations
- Understand the benefits of using multi-variance charting in food operations
- Understand the application of multi-variance charting techniques
- Understand the utilisation of multi-variance charting data for process improvement
Principles of response surface methodology in food operationsReal unit · FDQ Limited
You'll gain an understanding of response surface methodology, including its purpose, working principles, key variables, and the importance of data accuracy and statistical validity. This unit highlights cost benefits and terminology relevant to food operations.
What you'll be able to do
- Understand the use and working of response surface methodology in food operations.
- Understand the importance of data and statistical validity when using response surface methodology in food operations.
- Understand response surface methodology terms and the associated cost benefits in food operations.
Principles of sustainability in food operationsReal unit · FDQ Limited
You'll explore the core principles of sustainability in food operations. The unit covers environmental, social, and economic factors affecting sustainability targets and stakeholder support.
What you'll be able to do
- Understand the core principles of sustainability as they apply to food operations, including environmental, social, and economic considerations
- Understand the various factors that can affect the achievement of sustainability targets in food operations, such as resource consumption, waste generation, and energy efficiency
- Understand the factors that affect the level of support for sustainability targets from different stakeholders within food operations, including employees, management, and external organisations
- Understand the key factors that influence the successful achievement of sustainability goals within food operations, including effective planning, resource management, and stakeholder engagement
Principles of visual management systems in food operationsReal unit · FDQ Limited
You'll gain an understanding of visual management systems in food operations, including the creation of a visual factory environment, relevant processing activities, business performance measures, measurement techniques, and the importance of monitoring arrangements.
What you'll be able to do
- Understand the processing activity and requirements for visual management systems in food operations.
- Understand the creation of a visual factory environment and the business performance measures associated with visual management systems in food operations.
- Understand measurement techniques and the importance of monitoring arrangements for visual management systems in food operations.
Principles of workplace organisation techniques in food operationsReal unit · FDQ Limited
You'll explore workplace organisation techniques in food operations, including workplace arrangements, factors influencing improvement, standard operating procedures, and the impact of visual controls and authority. This unit supports understanding of effective workplace management.
What you'll be able to do
- Understand the workplace arrangements and factors which influence improvement in food operations.
- Understand the workplace procedures and processes used in food operations.
- Understand the impact of visual controls and authority in the workplace within food operations.
Reduce and manage conflict in achieving excellence in food operationsReal unit · FDQ Limited
It teaches you to reduce and manage conflict in food operations. You'll develop skills in conflict prevention, resolution through communication and negotiation, and obtaining support while maintaining records.
What you'll be able to do
- Take pre-emptive action to avoid conflict situations in the workplace by promoting clear communication, mutual respect, and collaborative problem-solving
- Deal with conflict situations effectively and constructively, using appropriate communication and negotiation techniques to reach a mutually acceptable resolution
- Obtain support from relevant personnel when dealing with conflict, and accurately complete conflict records in accordance with organisational procedures
Understand how to contribute to compliance for achieving excellence in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of regulations, organisational procedures, and workplace hazards relevant to food operations. You'll understand how to contribute to compliance and support their organisation in achieving excellence in food safety and hygiene.
What you'll be able to do
- Know about relevant regulations and standards applicable to food operations.
- Know about organisational procedures for ensuring compliance with regulations and standards in your own work area.
- Know about potential workplace hazards and how to mitigate risks in food operations.
Understand how to contribute to continuous improvement for achieving excellence in food operationsReal unit · FDQ Limited
This unit provides learners with an understanding of continuous improvement in food operations. You'll explore its importance, resources and measures to support it, and how to communicate and support improvement activities.
What you'll be able to do
- Know about the importance of continuous improvement in food operations.
- Know about the resources and measures to support a continuous improvement activity in food operations.
- Support and communicate continuous improvement activity in food operations.
Understand how to contribute to environmental safety in food operationsReal unit · FDQ Limited
You'll gain knowledge of environmental safety requirements in food operations. The unit covers compliance with legislation, recognising environmental damage, and working practices that reduce environmental impact.
What you'll be able to do
- Comply with environmental safety requirements in food operations.
- Recognise environmental damage in food operations.
- Work in a way that reduces environmental damage in food operations.
Understand how to contribute to problem diagnosis in food manufactureReal unit · FDQ Limited
You'll understand how to contribute to identifying, analysing, and reporting problems within their work area in food manufacture. This unit covers procedures for problem reporting and the importance of active participation in problem diagnosis to support operational efficiency.
What you'll be able to do
- Contribute to identifying problems in your area of work within food manufacture.
- Contribute to analysing and reporting problems within your work area in food manufacture.
Understand how to contribute to problem resolution in food manufactureReal unit · FDQ Limited
You'll understand how to contribute to problem resolution in food manufacture. The unit covers identifying common problems, reporting procedures, effective communication, and supporting the development of solutions.
What you'll be able to do
- Contribute to identifying problems in your area of work and how to communicate these to colleagues in food manufacture.
- Contribute to identifying resolutions to problems in food manufacture.
Understand how to contribute to sustainable practice in food operationsReal unit · FDQ Limited
You'll understand the requirements for sustainable practice in food operations. The unit covers relevant legislation, the environmental impact of food operations, and actions to support sustainability within an organisation.
What you'll be able to do
- Identify the requirements for sustainable practice in a food environment.
- Describe how to contribute to sustainable practice within the organisation.
Understand how to contribute to the application of improvement techniques for achieving excellence in food operationsReal unit · FDQ Limited
You'll understand how to contribute to improvement techniques in food operations. The unit covers objectives, benefits, use of information, and making recommendations to support operational excellence.
What you'll be able to do
- Know about the objectives and benefits of applying improvement techniques in food operations, including increased efficiency, reduced waste, and enhanced product quality
- Effectively use information and communication channels to support the implementation of improvement techniques in food operations, ensuring all relevant personnel are informed and engaged
- Formulate clear and constructive recommendations and provide feedback on improvement issues in food operations, contributing to a culture of continuous improvement
Understand how to contribute to the development of Standard Operating Procedures _SOP_ in food operationsReal unit · FDQ Limited
You'll understand how to contribute to the development of Standard Operating Procedures (SOPs) in food operations. The unit covers the purpose, objectives, development process, and communication of SOPs.
What you'll be able to do
- Know about the purpose of Standard Operating Procedures (SOP) in food operations
- Know about the objectives of Standard Operating Procedures (SOP) in food operations
- Know about the process of developing SOPs in food operations
- Communicate SOPs in food operations
Understand how to contribute to the development of product specifications in food manufactureReal unit · FDQ Limited
This unit provides learners with an understanding of how to contribute to the development of product specifications in food manufacture, including identifying and developing criteria, engaging in consultation processes, and supporting the creation of effective product specifications.
What you'll be able to do
- Understand how to identify criteria for the development of product specifications in food manufacture.
- Understand how to develop criteria for the development of product specifications in food manufacture.
- Understand the consultation process involved in developing product specifications in food manufacture.
- Understand how to develop a product specification in food manufacture.
Understand how to contribute to the maintenance of plant and equipment in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge to contribute to the maintenance of plant and equipment in food operations, including preparation for maintenance, carrying out routine tasks safely, managing maintenance issues, and completing maintenance procedures accurately.
What you'll be able to do
- Prepare for maintenance activities on plant and equipment in food operations.
- Safely carry out routine maintenance tasks on plant and equipment in food operations.
- Identify and deal with common maintenance issues and problems that may arise during maintenance activities in food operations.
- Accurately complete maintenance procedures and documentation in food operations.
Understand how to contribute to the measurement and collection of data for achieving excellence in food operationsReal unit · FDQ Limited
This unit provides knowledge on contributing to data measurement and collection for improvement in food operations. You'll understand organisational vision and objectives, how to use data effectively, and how to communicate and record data to support operational improvements.
What you'll be able to do
- Know about the organisational vision and objectives for improvement in food operations.
- Use data for improvement in food operations.
- Communicate and record data for improvement in food operations.
Understand how to maintain product quality in food operationsReal unit · FDQ Limited
This unit covers maintaining product quality in food operations. You'll learn how to carry out quality checks, accurately record and store information, and communicate results to support quality assurance.
What you'll be able to do
- Carry out quality checks on food products and processes, following established procedures.
- Accurately record and store information related to product quality checks, adhering to relevant guidelines.
- Know about the importance of communicating the results of quality checks to relevant personnel in a timely and effective manner.
Understand how to maintain workplace food safety standards in operationsReal unit · FDQ Limited
This unit provides learners with knowledge of maintaining food safety standards in the workplace. It covers safe food handling practices, pest control, and methods to minimise contamination and food poisoning risks.
What you'll be able to do
- Recognise the importance of safe food handling practices in maintaining food safety standards.
- Understand how to deal with pests and infestations to prevent contamination.
- Explain the importance of minimising the risks of contamination and food poisoning in food operations.
Understand how to maintain workplace health and safety in food operationsReal unit · FDQ Limited
You'll gain knowledge of common physical, chemical, and biological hazards in food operations. The unit covers health and safety precautions, procedures, and the safety features of equipment and materials to manage workplace risks.
What you'll be able to do
- Know the main safety risks and hazards that are commonly present in the food operations working environment.
- Know the health and safety precautions and procedures that must be followed in the workplace to mitigate risks.
- Know the health and safety features of the equipment and materials used in food operations, including safe operating procedures and potential hazards.
Understand how to organise and improve work activities for achieving excellence in food operationsReal unit · FDQ Limited
You'll learn to organise and improve work activities in food operations. The unit covers task prioritisation, time management, use of organisational techniques, and monitoring progress to identify improvements.
What you'll be able to do
- Describe how to organise own work activities in food operations to achieve excellence.
- Apply organisational techniques in food operations to improve efficiency.
- Monitor progress and identify opportunities for improvement in food operations.
Understand how to reduce and manage conflict in achieving excellence in food operationsReal unit · FDQ Limited
This unit equips learners with communication and conflict management skills in food operations. You'll understand company procedures, demonstrate effective communication, and apply strategies to reduce and manage workplace conflict.
What you'll be able to do
- Demonstrate effective communication skills in the workplace.
- Describe company systems for dealing with conflict.
- Explain different ways of managing conflict in the workplace.
Understand how to undertake proactive plant maintenance in food operationsReal unit · FDQ Limited
You'll gain knowledge of proactive plant maintenance in food operations. The unit covers the purpose, objectives, importance of data, and how to identify and communicate maintenance improvements.
What you'll be able to do
- Know about the purpose of proactive maintenance in food operations
- Know about the objectives of proactive maintenance in food operations
- Know about the important role information plays in proactive maintenance in food operations
- Know about the important role data plays in proactive maintenance in food operations
- Identify improvements to proactive plant maintenance in food operations
- Communicate improvements to proactive plant maintenance in food operations
Understand how to work effectively with others in food operationsReal unit · FDQ Limited
This unit develops learners' ability to work effectively with others in food operations. It covers teamwork characteristics, communication skills, roles and responsibilities, and collabouration to improve work practices.
What you'll be able to do
- Work effectively as part of a team in food operations.
- Give information clearly and concisely to team colleagues.
- Receive information accurately from team colleagues.
- Work with team colleagues to identify opportunities for improvement in working practices.
- Work with team colleagues to implement agreed improvements to working practices.
Undertake proactive plant maintenance in food operationsReal unit · FDQ Limited
This unit equips learners to undertake proactive plant maintenance in food operations. You'll identify maintenance opportunities, perform tasks, and implement improvements to enhance efficiency and reduce downtime.
What you'll be able to do
- Identify opportunities for proactive maintenance within food operations, considering factors such as equipment performance and maintenance history
- Undertake proactive maintenance tasks according to established procedures and schedules, ensuring minimal disruption to food production
- Implement improvements to proactive maintenance practices based on observations, data analysis, and feedback, contributing to enhanced efficiency and reduced downtime
Work effectively with others in food operationsReal unit · FDQ Limited
This unit covers the skills required to work effectively with others in food operations.
What you'll be able to do
- Understand the features, importance of Kaizen activity
- Understand the criteria and requirements for Kaizen and problem solving
- Understand how to interact with Kaizen activity
The honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 2 credits are regulated. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you’ve earned and what’s next.
Contribute to compliance for achieving excellence in food operationsContribute to continuous improvement for achieving excellence in food operationsContribute to environmental safety in food operationsContribute to problem diagnosis in food manufactureContribute to problem resolution in food manufactureContribute to sustainable practice in food operationsContribute to the application of improvement techniques for achieving excellence in food operationsContribute to the development of Standard Operating Procedures _SOP_ in food operations
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
FDQ Level 2 Certificate For Proficiency in Food Manufacturing Excellence
- Allocate roles and responsibilities for food safety management in food and drink operations
- Analyse food safety hazards and risks in food and drink operations
- Analyse food safety hazards and risks in manufacture
- Apply Design of Experiments (DOE) improvement techniques in food and drink operations
- Apply Quality Function Deployment (QFD) to support improvement in food and drink operations
- Apply Response Surface Methodology (RSM) to Support Improvement in Food and Drink Operations
- Apply Six Sigma methodology in food and drink operations
- Apply Six Sigma process mapping and metrics in food and drink operations
Where this can lead
Head of Food Operations
Your journey here is what you make it. We're committed to supporting your growth, whether that's climbing the management ladder, becoming a deep technical expert, or exploring new areas. The opportunities in Operations are vast, and we're excited to see where you take it.
See the whole journey →Opens the roleHead of Food OperationsOne of the jobs this qualification is a route into · 1 near-identical record folded inSee the role →Opens the roleAssociate Food Production CoordinatorOne of the jobs this qualification is a route intoSee the role →Opens the roleSenior Head of Food OperationsOne of the jobs this qualification is a route intoSee the role →Future FluencyAll ten future skillsSee how every unit is contextualised by the tenExplore →
Showing 3 roles, drawn from 4 job records mapped to this qualification.
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
Allocate roles and responsibilities for food safety management in food and drink operationsAnalyse food safety hazards and risks in food and drink operationsAnalyse food safety hazards and risks in food and drink operationsAnalyse food safety hazards and risks in manufactureApply Design of Experiments (DOE) improvement techniques in food and drink operationsApply Quality Function Deployment (QFD) to support improvement in food and drink operationsApply Response Surface Methodology (RSM) to Support Improvement in Food and Drink OperationsApply Six Sigma methodology in food and drink operationsApply Six Sigma process mapping and metrics in food and drink operationsApply basic statistical analysis to support improvement in food and drink operationsApply flexible production and manpower systems to support improvement in food and drink operationsApply statistical process control (SPC) procedures to support improvement in food and drink operationsApply the lead time analysis improvement technique in food and drink operationsContribute to continuous improvement in food and drink operationsContribute to environmental safety in food and drink operationsContribute to problem diagnosis in food and drink operationsContribute to problem resolution in food and drink operationsContribute to sustainable practice in a food environment+28 more
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your work in any of these jobs
Which job do you mean?
Learners will develop the ability to contribute to compliance with regulations in food operations by understanding relevant legislation, demonstrating compliance in their work area, making recommendations for improvement, and obtaining and providing feedback on compliance matters.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for FDQ Level 2 Certificate For Proficiency in Food Manufacturing Excellence
67 units in this credential, in the order it lists them, awarded by FDQ Limited.
- Contribute to compliance for achieving excellence in food operations
- Contribute to continuous improvement for achieving excellence in food operations
- Contribute to environmental safety in food operations
- Contribute to problem diagnosis in food manufacture
- Contribute to problem resolution in food manufacture
- Contribute to sustainable practice in food operations
and 61 more in the full unit list below.
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
Why this matters: AI can already remember and understand for you. What it can’t do is
take your real problem and judge the right call. So the only learning worth paying
for is the learning that takes you to the top. That’s exactly what a tutor doing it with
you, on your real work, is for.
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.