How you’d get it
How you’d get this certificate
- Zavmo teaches you. You learn the units one-to-one with an AI tutor, on your own work.
- You register with an approved centre. That is a college, training provider or employer FDQ Limited has approved to offer this qualification. Zavmo is not an approved centre, so you register with them, not with us.
- The centre assesses, and FDQ Limited awards. A qualified assessor at the centre judges your evidence, and the certificate comes from FDQ Limited.
01What it is
The FDQ Level 2 Diploma for Proficiency in Brewing Industry Skills is an occupational qualification relevant to the manufacturing technologies sector. It allows learners to develop skills and knowledge related to brewing industry operations, including marketing, production, problem diagnosis, and quality control.
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. Zavmo teaches towards them on your own work, and work done here is recognised as prior learning under the agreements we hold.
Zavmo is not an awarding body, is not an approved centre, and is not affiliated with FDQ Limited. It does the teaching and the mapping. FDQ Limited sets this qualification and awards it, and a qualified human assessor makes the assessment decision.
Free first step
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02The units
What each unit actually teaches you to do
Carry out disinfection in food operations Real unit · FDQ Limited
You'll gain knowledge and skills to prepare for and carry out disinfection procedures in food operations. The unit includes identifying areas for disinfection, selecting appropriate agents and equipment, and applying techniques in compliance with standards.
What you'll be able to do
- Prepare for disinfection activities in food operations, ensuring all necessary equipment and materials are available and ready for use
- Carry out disinfection procedures in food operations, following established protocols and safety guidelines
Carry out product changeovers in food manufacture Real unit · FDQ Limited
You'll learn to prepare for, carry out, and complete product changeovers in food manufacture, focusing on minimising down-time and waste. The unit covers correct procedures and resource management during changeovers.
What you'll be able to do
- Prepare for product changeovers in food manufacture in a way that minimises down-time.
- Prepare for product changeovers in food manufacture in a way that minimises waste.
- Carry out product changeovers in food manufacture.
- Complete product changeovers in food manufacture.
Carry out sampling for quality control in food operations Real unit · FDQ Limited
This unit develops learners' skills to carry out sampling for quality control in food operations. You'll sample food products according to requirements, maintain sample integrity, and document the sampling process accurately.
What you'll be able to do
- Sample food products according to specified sampling requirements
- Follow procedures to ensure samples are representative of the batch
- Maintain the integrity of samples during collection, storage and transportation
- Document the sampling process accurately and completely
- Adhere to health and safety procedures during sampling
Carry out task hand-over procedures in food manufacture Real unit · FDQ Limited
It teaches you to carry out task hand-over procedures in food manufacture effectively. You'll practise handing over and taking over responsibility for tasks, ensuring clear communication and the provision of relevant information.
What you'll be able to do
- Hand over responsibility for a task to another person, providing clear and concise instructions.
- Hand over relevant information about the task, including progress made, any issues encountered, and any specific requirements.
- Confirm that the person taking over the task understands the instructions and is capable of completing the task.
- Take over responsibility for a task from another person, ensuring you understand the instructions and requirements.
- Ask clarifying questions to ensure a full understanding of the task and any associated issues.
- Confirm your understanding of the task and your ability to complete it to the person handing over responsibility.
Clean in place _CIP_ plant and equipment in food operations Real unit · FDQ Limited
This unit equips learners with the skills to prepare for, carry out, and complete clean in place (CIP) procedures on plant and equipment in food operations. It covers safety precautions, PPE requirements, established cleaning protocols, and verification methods to ensure effective CIP.
What you'll be able to do
- Prepare to clean in place (CIP) plant and equipment in food operations, ensuring all necessary safety precautions are taken and equipment is ready for the cleaning process.
- Carry out clean in place (CIP) procedures on plant and equipment in food operations, following established protocols and guidelines to ensure effective cleaning.
- Complete clean in place (CIP) processes, verifying the effectiveness of the cleaning and documenting the procedure according to organisational requirements.
Contribute to continuous improvement for achieving excellence in food operations Real unit · FDQ Limited
It teaches you to identify and communicate potential improvements in food operations. You'll share ideas with colleagues, participate in planning, testing, and evaluating improvements to support continuous operational excellence.
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 operations Real 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 potential environmental hazards and support the implementation of safety measures.
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 maintaining stock security and minimising losses in food operations Real unit · FDQ Limited
You'll learn to contribute to maintaining stock security and minimising losses in food operations. This includes adhering to security procedures, monitoring stock levels, reporting discrepancies, and supporting investigations into security issues.
What you'll be able to do
- Contribute to the maintenance of security by adhering to established specifications and procedures within the food operation
- Contribute to the monitoring of stock losses by identifying discrepancies and reporting them according to organisational procedures
- Contribute to the investigation of security problems by gathering information and providing support to relevant personnel
- Implement established procedures to deal with security alerts, ensuring the safety and security of the food operation
Contribute to problem diagnosis in food manufacture Real unit · FDQ Limited
You'll contribute to problem diagnosis in food manufacture by identifying common issues, understanding their impact on food safety and quality, and applying diagnostic techniques. The unit also covers effective reporting of identified problems.
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 manufacture Real unit · FDQ Limited
You'll contribute to problem resolution in food manufacture by identifying causes, implementing solutions, and reporting on actions taken. The unit emphasises accurate data collection and effective communication throughout the resolution process.
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 operations Real unit · FDQ Limited
You'll develop knowledge of sustainable practices relevant to food environments, including environmental and social impacts of food operations. The unit focuses on contributing to the implementation of sustainability initiatives within food settings.
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 operations Real unit · FDQ Limited
You'll develop the ability to contribute to improvement techniques in food operations. The unit covers identifying opportunities for improvement, applying suitable techniques, and providing and obtaining feedback to enhance 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 effectiveness of food retail operations Real unit · FDQ Limited
You'll learn to organise their activities within food and drink retail operations, prioritising tasks and managing time effectively. The unit also covers communication techniques and methods to identify and contribute to improvements in retail operations.
What you'll be able to do
- Organise own work activities effectively within food and drink retail operations, taking into account priorities and deadlines.
- Contribute to the improvement of food and drink retail operations by identifying areas for enhancement and suggesting potential solutions.
Contribute to the maintenance of plant and equipment in food operations Real unit · FDQ Limited
This unit covers contributing to the maintenance of plant and equipment in food operations. You'll prepare for maintenance activities, follow safety guidelines, and carry out maintenance tasks adhering to established procedures.
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.
Control bottling in food manufacture Real unit · FDQ Limited
You'll learn to control bottling processes in food manufacture. This includes preparing for bottling, carrying out operations according to specifications, and finishing bottling while adhering to quality standards and health and safety regulations.
What you'll be able to do
- Prepare for bottling according to specified product requirements, quality standards, and health and safety regulations.
- Carry out bottling operations in accordance with established procedures and specifications, ensuring efficient and accurate filling.
- Finish bottling processes according to specifications, including labelling, sealing, and packaging for distribution.
Control effluent treatment in food operations Real unit · FDQ Limited
It teaches you to control effluent treatment in food operations. It covers preparation of equipment and materials, monitoring and controlling treatment processes according to procedures and legal requirements, and safe completion and shutdown of operations.
What you'll be able to do
- Prepare equipment and materials required to control effluent treatment processes in food operations.
- Monitor and control effluent treatment operations according to established procedures and specifications, ensuring compliance with environmental regulations.
- Complete and shut down effluent treatment operations according to procedures, specifications, and legal requirements, ensuring safe and environmentally responsible practices.
Control fermentation in brewing Real unit · FDQ Limited
You'll gain the ability to monitor and control fermentation in brewing. The unit covers techniques for tracking fermentation progress, adjusting parametres, maintaining accurate records, and taking appropriate action upon completion of fermentation.
What you'll be able to do
- Monitor the fermentation process in brewing, using appropriate techniques and equipment to track key indicators.
- Control the fermentation process in brewing by adjusting parameters such as temperature and aeration to achieve desired outcomes.
- Take appropriate action once fermentation is complete, including cooling, clarification, and stabilisation of the beer.
Control hygiene cleaning in food operations Real unit · FDQ Limited
This unit equips learners with the skills to control hygiene cleaning in food operations. You'll prepare for cleaning tasks, select appropriate chemicals and equipment, use personal protective equipment correctly, and complete cleaning procedures to required standards.
What you'll be able to do
- Prepare for cleaning activities in food operations by gathering necessary equipment, chemicals, and personal protective equipment (PPE), according to company procedures and specifications
- Carry out cleaning tasks in food operations, including sanitising surfaces, equipment, and utensils, following established cleaning schedules and procedures
- Complete cleaning activities in food operations by disposing of waste materials, storing cleaning equipment, and documenting cleaning tasks, ensuring compliance with hygiene and safety standards
Control kegging in brewing Real unit · FDQ Limited
It teaches you to control the kegging process in brewing. You'll prepare equipment and materials, start and monitor kegging operations, and complete the process while ensuring hygiene, safety, and product quality.
What you'll be able to do
- Prepare equipment and materials for the kegging process
- Start the kegging process according to established procedures
- Monitor the kegging process to ensure quality and efficiency
- Complete the kegging process and prepare kegs for storage or distribution
Control packaging in food manufacture Real unit · FDQ Limited
You'll develop knowledge and skills to control packaging operations in food manufacture. The unit includes preparation, operation, and completion of packaging activities, focusing on material checks, hygiene, safety, and adherence to specifications and organisational procedures.
What you'll be able to do
- Prepare for packaging operations in accordance with specified requirements and standards
- Carry out packaging activities in accordance with the given specifications
- Complete packaging operations according to established specifications and organisational procedures
Control separation in food manufacture Real unit · FDQ Limited
It teaches you to prepare for, carry out, and complete separation processes in food manufacture according to specifications. You'll identify necessary equipment, monitor procedures, and ensure compliance with organisational standards.
What you'll be able to do
- Prepare for separation activities in food manufacture in accordance with given specifications
- Carry out separation processes in food manufacture in accordance with given specifications
- Finish separation activities according to specifications and organisational procedures
Control temperature reduction in food manufacture Real unit · FDQ Limited
This unit provides learners with the skills to control temperature reduction in food manufacture. It covers preparation, operation, and completion of temperature reduction processes according to specifications and procedures to ensure product quality and safety.
What you'll be able to do
- Prepare for temperature reduction in food manufacture according to given specifications
- Carry out temperature reduction in food manufacture according to given specifications
- Complete temperature reduction in food manufacture according to specifications and established procedures
Control transfer of liquid into a tank in brewing Real unit · FDQ Limited
This unit focuses on the process of controlling the transfer of liquid during the brewing operation.
What you'll be able to do
- Understand how to control the transfer of liquid into a tank in brewing.
Control yeast cropping and storage in brewing Real unit · FDQ Limited
You'll understand how to control yeast cropping and storage in brewing, including identifying optimal cropping times, using appropriate techniques and equipment, and maintaining correct storage conditions to preserve yeast viability.
What you'll be able to do
- Crop yeast at the required time during the fermentation process.
- Store yeast correctly.
Control yeast selection, treatment and pitching in brewing Real unit · FDQ Limited
You'll gain skills to control yeast selection, treatment, and pitching in brewing processes. The unit covers selecting appropriate yeast strains, managing yeast health, and controlling fermentation parametres to achieve desired flavour profiles and product quality.
What you'll be able to do
- Control yeast selection according to the specific requirements of the brewing process and desired product characteristics
- Control yeast treatment processes to ensure optimal yeast health and viability for fermentation
- Control yeast pitching rates and techniques to achieve consistent and predictable fermentation outcomes
- Control yeast fermentation processes by monitoring key parameters such as temperature, gravity, and pH
Display food products in a retail environment Real unit · FDQ Limited
You'll learn to display food products effectively in a retail environment. The unit covers preparation of display areas, accurate labelling, arrangement and maintenance of products, and cleaning of display units.
What you'll be able to do
- Prepare the retail environment for displaying food and drink products
- Label displays of food and drink products accurately and informatively
- Arrange and maintain food and drink products attractively for display
- Empty and clean the food and drink product display area according to hygiene standards
Interpret and communicate information and data in food operations Real unit · FDQ Limited
You'll learn to identify, interpret, and communicate information and data relevant to food operations. The unit includes analysing production records, quality reports, and market research to support informed decision-making and effective communication.
What you'll be able to do
- Identify relevant information and data related to food operations from various sources.
- Interpret information and data related to food operations to draw meaningful conclusions and identify trends.
- Communicate information and data related to food operations effectively to colleagues and stakeholders, using appropriate methods and formats.
Lift and handle materials safely in food operations Real unit · FDQ Limited
You'll gain safe lifting and handling skills in food operations. The unit covers following specified instructions, operating handling equipment, identifying hazards, and transporting materials safely to prevent injury and damage.
What you'll be able to do
- Follow specified lifting and handling instructions in food operations
- Operate handling equipment safely and correctly
- Transport materials safely within the food operations environment
Maintain product quality in food operations Real unit · FDQ Limited
You'll learn to conduct quality checks on food products, identify deviations from standards, accurately record results, and communicate findings to relevant personnel. The unit highlights the importance of maintaining product quality through effective monitoring.
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 operations Real unit · FDQ Limited
You'll gain the skills to maintain workplace food safety standards by keeping workspaces clean and tidy, applying relevant food safety procedures, disposing of waste correctly, and recognising and reporting breaches in operational food safety.
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 operations Real unit · FDQ Limited
This unit equips learners with knowledge to maintain workplace health and safety in food operations. It covers working within safety limits, following emergency procedures, and correct use of 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.
Monitor and maintain storage systems and procedures in food operations Real unit · FDQ Limited
This unit equips learners with knowledge to monitor and maintain health and safety and control systems within food operations. You'll be able to ensure compliance with regulations, identify areas for improvement, and communicate recommendations effectively.
What you'll be able to do
- Monitor health and safety systems in food operations to ensure compliance with regulations and organisational procedures
- Maintain control systems to ensure food safety and quality standards are consistently met
- Recommend specific areas for improvement in storage systems and procedures based on observations and analysis
- Present clear and concise suggestions for improvements to relevant personnel, using appropriate communication methods
Monitor food hygiene standards using rapid test methods in operations Real unit · FDQ Limited
It teaches you to prepare documentation, equipment, and samples for monitoring food hygiene standards using rapid test methods. You'll also conduct tests and accurately record results in accordance with operational requirements.
What you'll be able to do
- Prepare documentation for monitoring food hygiene standards using rapid test methods in operations.
- Prepare equipment for monitoring food hygiene standards using rapid test methods in operations.
- Prepare samples for monitoring food hygiene standards using rapid test methods in operations.
- Conduct tests to monitor food hygiene standards using rapid test methods in operations.
- Record results of tests to monitor food hygiene standards using rapid test methods in operations.
Operate central control systems in food manufacture Real unit · FDQ Limited
You'll develop the skills to operate central control systems in food manufacture, including monitoring and adjusting process parametres. The unit also covers problem-solving techniques to diagnose and resolve issues using control systems.
What you'll be able to do
- Use central control systems to monitor and adjust parameters in food manufacture.
- Interpret data from central control systems to identify deviations from set points.
- Input data and commands into central control systems to control processes.
- Recognise common problems that can occur when using central control systems.
- Diagnose the causes of problems in central control systems.
- Implement appropriate solutions to overcome problems using control systems, following established procedures.
Organise and improve work activities for achieving excellence in food operations Real unit · FDQ Limited
It teaches you to organise and improve their own work activities within food operations, emphasising effective planning, prioritisation, time management, teamwork, and communication. You'll also identify and implement improvements 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 the brewing industry and beer production Real unit · FDQ Limited
This unit covers the history and development of beer production, the stages involved in brewing, and the ingredients used. You'll gain knowledge of different beer types, brewing methods, and employment roles within the brewing industry.
What you'll be able to do
- Understand the historical development of beer production techniques and traditions
- Understand the different stages involved in the beer production process, from raw materials to finished product, and the ingredients used at each stage
- Understand the characteristics of different types of beer and how their brewing processes vary
- Understand the range of employment opportunities and job roles available within the brewing industry
Principles of brew house processes in brewing Real unit · FDQ Limited
You'll gain knowledge of the principles of brew house processes including malt milling, barley grist mashing, and wort boiling, clarification, and cooling. The unit covers key stages, parametres, and methods involved in each process within brewing production.
What you'll be able to do
- Understand the process of how malt is milled in preparation for brewing.
- Understand how barley grist is mashed to produce wort, including the key stages and parameters.
- Understand how wort is boiled, clarified, and cooled as part of the brewing process.
Principles of centrifugation in brewing Real unit · FDQ Limited
This unit covers the principles of centrifugation in brewing, including sedimentation processes, the operation and components of disk bowl centrifuges, and different types of centrifuges. You'll also understand the factors affecting centrifuge performance and sedimentation in brewing.
What you'll be able to do
- Understand the principles of sedimentation in brewing processes
- Understand the operation and components of a disk bowl centrifuge used in brewing
- Understand the different types of disk centrifuge used in brewing and their applications
- Understand the factors that impact on centrifuge performance in brewing, such as flow rate and solids content
Principles of cider maturation and blending Real unit · FDQ Limited
This unit covers the processes of cider maturation and blending. You'll understand key maturation stages, factors affecting quality, potential problems, and the purpose and methods of blending different cider varieties.
What you'll be able to do
- Understand the process of cider maturation and the factors that influence it
- Understand the process of cider blending and how it affects the final product
Principles of conditioning and filtration in brewing Real unit · FDQ Limited
This unit provides understanding of conditioning and filtration principles in brewing. You'll study maturation processes, filtration methods, storage requirements, and preparation of bright beer for packaging and distribution.
What you'll be able to do
- Understand the principles of maturation and filtration processes in brewing
- Understand the correct procedures for storing and maturing beer
- Understand how to prepare bright beer for packaging and distribution
Principles of continuous improvement techniques _Kaizen_ in food operations Real unit · FDQ Limited
You'll understand the principles of Kaizen continuous improvement techniques in food operations. The unit covers key features, criteria for project selection, problem-solving requirements, and effective interaction with Kaizen activities.
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 cream liqueur production Real unit · FDQ Limited
You'll gain knowledge of the cream liqueur production process, including ingredients, equipment, and key stages. The unit also covers the purpose and process of homogenisation within cream liqueur manufacturing.
What you'll be able to do
- Describe the overall process of cream liqueur production
- Explain the role of homogenisation in cream liqueur production
- Identify the key stages in cream liqueur production
- Explain the importance of quality control in cream liqueur production
Principles of evaporation in brewing Real unit · FDQ Limited
You'll understand how evaporation is utilised in brewing applications and the technology involved. The unit covers evaporation principles, components of evaporation systems, and the impact of evaporation on the final product in various brewing contexts.
What you'll be able to do
- Explain how evaporation is used in different brewing applications
- Describe the technology used in evaporation processes within brewing
Principles of extractions and distillation Real unit · FDQ Limited
This unit covers the principles of extraction and distillation in spirit production. You'll understand solvent extraction methods, key stages of spirit distilling, and the differences between various still products, enabling them to recognise factors affecting these processes.
What you'll be able to do
- Understand the fundamental principles of the extraction process
- Understand the key stages and principles of the spirit distilling process
- Know the process differences between the production of different still products
Principles of fermentation in brewing Real unit · FDQ Limited
This unit covers the principles of fermentation in brewing, including the definition of fermentation, the role of yeast, and the key stages involved. You'll gain knowledge of yeast management techniques and how to interpret fermentation profiles to monitor and control the brewing process effectively.
What you'll be able to do
- Understand the principles of fermentation in brewing
- Understand the principles of yeast management in brewing
- Understand how to interpret a fermentation profile in brewing
Principles of filtration in brewing Real unit · FDQ Limited
You'll explore various filtration methods used in brewing, their applications, and equipment types. The unit covers the principles of particle removal and factors affecting filter performance within the brewing process.
What you'll be able to do
- Understand the different types of filtration methods used in brewing and their specific applications
- Understand the fundamental principles of how filtration functions to remove unwanted particles and substances
- Understand the different types of filtration equipment used in brewing and their operational characteristics
- Understand the key parameters that influence filter performance, such as flow rate, pressure, and filter media characteristics
Principles of fruit harvesting, storage and crushing in cider making Real unit · FDQ Limited
This unit provides learners with knowledge of fruit harvesting, storage, and crushing principles in cider making. You'll understand the growing conditions, fruit characteristics, selection, preparation, and the plant and equipment used in these processes.
What you'll be able to do
- Understand the growing conditions required for different varieties of fruits used in cider making.
- Understand the characteristics of different varieties of fruits used in cider making, including their flavour profiles and suitability for cider production.
- Understand the processes involved in fruit selection for cider making, including assessing ripeness and identifying defects.
- Understand the different methods of fruit preparation for cider making, such as washing, sorting, and milling.
- Understand the purpose and principles of the fruit crushing stage in cider making.
- Understand the different types of equipment used for fruit crushing and their operating principles.
- Understand the types of plant and equipment used for fruit storage, including temperature and humidity control systems.
- Understand the types of plant and equipment used for fruit crushing, including mills and presses.
Principles of improvement in food operations Real unit · FDQ Limited
You'll explore the principles of improvement in food operations, focusing on continuous improvement, waste control, visual controls, the Deming Cycle, and procedural impacts. The unit develops understanding of how these elements contribute to enhancing food operations.
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 instrumentation and control systems in brewing Real unit · FDQ Limited
This unit provides an understanding of instrumentation and control systems in brewing, including the role of Programmable Logic Controllers (PLCs). You'll identify process instrumentation and control equipment, explaining how computer-controlled systems monitor and adjust brewing parametres.
What you'll be able to do
- Describe the function of computer controlled systems in brewing
- Identify the different types of process instrumentation equipment used in brewing
- Explain the purpose of process control equipment in brewing
Principles of juice storage and cider fermentation Real unit · FDQ Limited
You'll understand the processes involved in juice transfer and storage, as well as the principles of cider fermentation. The unit covers hygiene requirements, factors affecting fermentation, and yeast propagation methods used in cider making.
What you'll be able to do
- Understand the processes involved in transferring juice from one location to another and the requirements for effective juice storage.
- Understand the key principles of cider fermentation, including the factors that influence the fermentation process.
- Understand the methods used for yeast propagation in cider making and the importance of yeast health for successful fermentation.
Principles of marketing beer Real unit · FDQ Limited
This unit provides learners with an understanding of marketing principles related to beer. You'll analyse sales trends, understand the importance of marketing to consumer groups, and evaluate how packaging contributes to marketing and sales.
What you'll be able to do
- Analyse current trends in beer sales within the market
- Explain the importance of marketing beer to different consumer groups
- Describe how packaging contributes to the marketing and sales of beer
- Evaluate the impact of different marketing strategies on beer sales
Principles of packaging in brewing Real unit · FDQ Limited
This unit explores the principles of beer packaging, including the use of different container types such as bottles, cans, and kegs. You'll understand packaging procedures, container characteristics, and the operation of warehousing and supply chain management.
What you'll be able to do
- Understand the different types of containers used for packaging beer and their specific applications.
- Understand the procedures for packaging beer into containers, ensuring product quality and safety.
- Understand the operation of warehousing and the supply chain in the context of beer packaging and distribution.
Principles of packaging processes in brewing Real unit · FDQ Limited
This unit provides knowledge of packaging processes in brewing, focusing on the movement and storage of bright beer, manipulation of dissolved gases, sterilisation techniques, and measurement and management of quality parametres to maintain product stability.
What you'll be able to do
- Understand the procedures for moving and storing bright beer, maintaining its quality and stability.
- Understand the techniques for manipulating dissolved gases in bright beer to achieve desired carbonation levels.
- Understand the methods used to sterilise beer prior to packaging, ensuring product safety and shelf life.
- Understand how to measure and manage key quality parameters throughout the packaging process, including temperature, pressure, and fill levels.
Principles of plate heat exchangers in food manufacture Real unit · FDQ Limited
This unit explores heat transfer technology and the function of plate heat exchangers in food manufacture. You'll understand heat transfer principles, components and operation of plate heat exchangers, and their application in pasteurisation processes.
What you'll be able to do
- Understand the fundamental principles of heat transfer technology and its application in food manufacture.
- Understand the function of plate heat exchangers in food manufacturing processes, including their components and operation.
- Understand the function of plate heat pasteurisation in food processing, including the principles of pasteurisation and the role of plate heat exchangers.
Principles of sustainability in food operations Real unit · FDQ Limited
This unit introduces learners to the core principles of sustainability in food operations, including environmental, social, and economic considerations. You'll analyse factors affecting sustainability targets and stakeholder support within the food industry.
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 using raw materials in brewing Real unit · FDQ Limited
You'll gain an understanding of the raw materials used in brewing, including barley, malt, adjuncts, hops, and water. The unit covers cultivation, harvesting, processing, and treatment methods essential for brewing quality products.
What you'll be able to do
- Understand how barley is grown, harvested and stored for use in brewing
- Understand how barley is converted into malt for use in brewing
- Understand how different types of adjuncts are used in the brewing process
- Understand how hops are grown and prepared for use in brewing
- Understand how water is obtained and treated for brewing purposes
Principles of valves and pumps in food manufacture Real unit · FDQ Limited
This unit provides knowledge of liquid flow principles in pipes, types of valves, and pump functions used in food manufacture. You'll understand factors affecting flow rate and pressure, identify various valve types, and explain pump operations relevant to food production processes.
What you'll be able to do
- Understand how liquid flows in pipes within a food manufacturing environment
- Understand the different types of valves used in food manufacture and their applications
- Understand pump function and the different pump types used in food manufacture
Principles of working in explosion rated areas in brewing Real unit · FDQ Limited
This unit covers the principles of working safely in explosion rated areas within brewing environments. You'll understand area classifications, plant requirements, and procedural controls, including permit-to-work systems, to manage explosion risks effectively.
What you'll be able to do
- Understand the classifications of explosion rated areas and the associated plant requirements
- Understand the procedural requirements for working safely in explosion rated areas
Produce product packs in food operations Real unit · FDQ Limited
It teaches you to prepare for, produce, and complete individual product packs in food operations. You'll gain practical skills in setting up work areas, selecting materials, using equipment, and following recipes to meet quality standards.
What you'll be able to do
- Prepare the work area, equipment, and materials required for producing individual product packs, following established procedures
- Produce individual product packs according to specified recipes, quality standards, and production targets
- Finish the production of individual product packs, including labelling, packaging, and storage, ensuring compliance with hygiene and safety regulations
Record and report basic operations in food manufacture Real unit · FDQ Limited
You'll learn to accurately record and report basic operational data in food manufacture. The unit emphasises compliance with company quality procedures, accurate data entry, and reporting of deviations and equipment maintenance activities.
What you'll be able to do
- Record basic operational data accurately and completely
- Comply with company quality procedures when recording and reporting information
Sell food products in a retail environment Real unit · FDQ Limited
You'll learn to sell food products in a retail environment by establishing and satisfying customer needs. The unit includes using questioning and listening techniques, providing product information, handling queries, and processing sales in line with organisational procedures.
What you'll be able to do
- Establish customer needs effectively when selling food products in a retail environment, using appropriate questioning and listening techniques.
- Satisfy customer needs by providing relevant information, offering suitable product recommendations, and addressing any queries or concerns.
- Process the sale of food and drink products accurately and efficiently, adhering to organisational procedures for payment processing and handling transactions.
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operations Real unit · FDQ Limited
You'll gain knowledge of how to avoid contamination during cleaning in place (CIP) procedures and how to complete CIP effectively. The unit addresses potential contamination sources, prevention methods, correct chemical selection, and verification of cleaning completion.
What you'll be able to do
- Describe methods to avoid contamination during cleaning in place (CIP) procedures
- Explain how to complete cleaning in place (CIP) of plant and equipment according to established procedures
Understand how to carry out disinfection in food operations Real unit · FDQ Limited
This unit covers the requirements and procedures for disinfection in food operations. You'll understand legal and organisational standards, select appropriate cleaning agents, and carry out disinfection processes to maintain hygiene and safety.
What you'll be able to do
- Know about the legal and organisational requirements for disinfection in food operations, including relevant legislation and standards.
- Carry out disinfection procedures effectively, using appropriate cleaning agents and techniques.
- Complete disinfection processes, including documentation and verification of effectiveness.
Understand how to carry out product changeovers in food manufacture Real unit · FDQ Limited
You'll understand the requirements and procedures for carrying out product changeovers in food manufacture. The unit includes regulatory and organisational considerations, allergen control, step-by-step changeover processes, and problem-solving during changeovers.
What you'll be able to do
- Know the regulatory and organisational requirements for carrying out product changeovers in food manufacture
- Carry out product changeovers effectively and efficiently
- Identify and deal with problems that may arise during product changeovers
Understand how to carry out sampling for quality control in food operations Real unit · FDQ Limited
You'll understand the principles and methods of sampling for quality control in food operations. The unit covers maintaining sample integrity, selecting appropriate sampling techniques, and recognising factors that influence sample validity.
What you'll be able to do
- Know about the fundamental principles of sampling techniques used in quality control within food operations
- Know about the procedures for maintaining sample integrity to ensure accurate and reliable results
- Know about the various factors that can influence samples, such as environmental conditions and handling methods, and their potential impact on quality control assessments
Understand how to carry out task hand-over procedures in food manufacture Real unit · FDQ Limited
This unit provides learners with an understanding of task hand-over procedures in food manufacture, covering organisational policies, the importance of following procedures, necessary communication during hand-overs, and potential consequences of poor hand-over practice.
What you'll be able to do
- Carry out task hand-over procedures in food manufacture, in accordance with organisational policies and procedures
Understand how to contribute to continuous improvement for achieving excellence in food operations Real unit · FDQ Limited
You'll understand the principles and importance of continuous improvement in food operations. The unit covers resources, measures, and communication strategies to support ongoing enhancements in efficiency, quality, and safety.
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 operations Real unit · FDQ Limited
This unit provides learners with knowledge of environmental safety requirements in food operations. You'll learn to comply with legislation, recognise signs of environmental damage, and adopt 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 maintaining stock security and minimising losses in food operations Real unit · FDQ Limited
This unit provides learners with knowledge of stock security requirements and company procedures in food operations. You'll understand legal and organisational obligations, how to implement security measures, and respond to breaches effectively.
What you'll be able to do
- Know the legal and organisational requirements for maintaining stock security in food operations.
- Know the potential consequences of stock losses, including financial and reputational damage.
- Know about the company's documented procedures for maintaining stock security, including access control and inventory management.
- Know about the company's procedures for reporting and investigating stock discrepancies.
- Implement security procedures to prevent stock losses, such as checking deliveries and monitoring stock levels.
- Identify and report potential security breaches, such as unauthorised access or suspicious behaviour.
- Deal with security breaches in accordance with company procedures, including reporting to the appropriate personnel.
Understand how to contribute to problem diagnosis in food manufacture Real unit · FDQ Limited
This unit equips learners with knowledge to contribute to identifying, analysing, and reporting problems within their work area in food manufacture. You'll understand procedures and the importance of problem diagnosis in maintaining quality.
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 manufacture Real unit · FDQ Limited
You'll gain knowledge to contribute to problem resolution in food manufacture. The unit covers identifying common problems, reporting and communicating issues effectively, and supporting the development of appropriate 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 operations Real unit · FDQ Limited
You'll understand the requirements for sustainable practice in food operations and how to contribute to sustainability within their organisation. The unit covers relevant legislation, environmental impacts, and practical actions to support sustainable food operations.
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 operations Real unit · FDQ Limited
This unit provides learners with an understanding of improvement techniques in food operations, including their objectives and benefits. You'll learn to use information and communication methods to support improvements and make recommendations to enhance efficiency and quality.
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 effectiveness of food retail operations Real unit · FDQ Limited
You'll gain knowledge of organising work activities to optimise effectiveness in food retail environments. The unit covers prioritising tasks, time management, resource allocation, and contributing to operational improvements through identifying issues and proposing solutions.
What you'll be able to do
- Organise work activities to optimise effectiveness in a food retail environment, considering factors such as time management and resource allocation.
- Contribute to the improvement of retail operations by identifying areas for improvement and suggesting potential solutions to enhance efficiency and customer satisfaction.
Understand how to contribute to the maintenance of plant and equipment in food operations Real unit · FDQ Limited
This unit provides knowledge to contribute to the maintenance of plant and equipment in food operations. You'll understand preparation steps, maintenance procedures, problem-solving techniques, and completion of maintenance tasks safely and 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 control effluent treatment in food operations Real unit · FDQ Limited
This unit provides learners with knowledge of controlling effluent treatment in food operations, including relevant standards and procedures. You'll learn to carry out treatment operations safely to ensure compliance and minimise environmental impact.
What you'll be able to do
- Control effluent treatment operations in food operations to meet required standards
- Follow all the relevant procedures and protocols for effluent treatment operations in food operations
- Carry out effluent treatment operations safely, minimising risks to oneself and others in food operations
Understand how to control hygiene cleaning in food operations Real unit · FDQ Limited
This unit covers the requirements for hygiene cleaning in food operations, including relevant legislation and organisational procedures. You'll understand how to prepare for, carry out, and complete hygiene cleaning safely, selecting appropriate materials and conducting risk assessments.
What you'll be able to do
- Understand the legal and organisational requirements for hygiene cleaning in food operations, including relevant legislation and standards
- Understand how to prepare for hygiene cleaning in food operations safely, including risk assessments and the selection of appropriate cleaning materials and equipment
- Understand how to carry out hygiene cleaning in food operations safely, following established procedures and using personal protective equipment (PPE) correctly
- Understand how to complete hygiene cleaning in food operations safely, including the correct disposal of waste and the completion of relevant documentation
Understand how to control processes in food manufacture Real unit · FDQ Limited
This unit covers the requirements for controlling processes in food manufacture, including preparation, execution, and completion of process control procedures. You'll understand the importance of adhering to food safety and quality standards and the consequences of poor control.
What you'll be able to do
- Know the requirements for controlling processes in food manufacture.
- Prepare for control processes in food manufacture.
- Carry out process control procedures in food manufacture.
- Complete process control procedures in food manufacture.
Understand how to display food products in a retail environment Real unit · FDQ Limited
You'll understand how to prepare and maintain food product displays in a retail environment. The unit covers creating visually appealing displays, ensuring accurate labelling, monitoring product quality, and addressing issues that may arise.
What you'll be able to do
- Prepare the retail environment and materials required to create effective food product displays
- Create visually appealing and informative food and drink displays
- Know the importance of accurate and compliant labelling in food and drink displays
- Monitor and maintain food and drink displays to ensure quality and safety
- Deal with common problems that may arise when displaying food products in a retail environment
Understand how to interpret and communicate information and data in food operations Real unit · FDQ Limited
You'll develop the ability to identify, confirm, source, and present information and data relevant to food operations. The unit emphasises the importance of accuracy and clarity in interpreting and communicating operational data.
What you'll be able to do
- Identify and confirm information and data relevant to food operations
- Source information and data from appropriate sources within food operations
- Present information and data clearly and accurately in food operations
Understand how to lift and handle materials safely in food operations Real unit · FDQ Limited
This unit provides learners with an understanding of health and safety standards for lifting and handling materials in food operations. You'll learn safe techniques, the importance of risk assessments, and how to communicate within their authority limits.
What you'll be able to do
- Know the health and safety standards that apply to lifting, moving and handling materials in food operations
- Move and handle materials safely and efficiently in food operations
- Know the limits of one's own authority when lifting, moving and handling materials, and understand appropriate communication methods to use in food operations
Understand how to maintain product quality in food operations Real unit · FDQ Limited
This unit provides learners with knowledge of how to carry out quality checks on food products and processes, accurately record and store quality information, and communicate results. Emphasis is placed on following established procedures to maintain product quality.
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 operations Real unit · FDQ Limited
You'll understand how to maintain workplace food safety standards, including safe food handling practices, pest control, and contamination risk minimisation. The unit emphasises the importance of hygiene and protective measures in food operations.
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 operations Real unit · FDQ Limited
You'll gain knowledge of workplace health and safety in food operations, including common physical, chemical, and biological hazards. The unit covers precautions, procedures, and safety features of equipment to mitigate risks in the working environment.
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 monitor and maintain storage systems and procedures in food operations Real unit · FDQ Limited
This unit provides an understanding of monitoring and maintaining food and drink storage systems and procedures. You'll learn the importance of these activities for product safety and quality, how to evaluate procedures, and make recommendations for improvements.
What you'll be able to do
- Know the importance of monitoring and maintaining food and drink storage systems and procedures to ensure product safety, quality, and compliance.
- Evaluate storage procedures and make recommendations for changes to improve efficiency, reduce waste, and enhance safety.
Understand how to monitor effluent treatment in food operations Real unit · FDQ Limited
You'll understand how to monitor effluent treatment in food operations, including sampling procedures, testing methods, and dealing with problems. The unit emphasises compliance with environmental regulations and operational standards.
What you'll be able to do
- Describe how to monitor effluent treatment operations in food operations
- Explain the procedures for monitoring effluent treatment processes
- Identify potential problems that may occur during the effluent treatment process
- Describe how to deal with problems during the effluent treatment process
- Explain the importance of adhering to safety procedures when monitoring effluent treatment
Understand how to monitor food hygiene standards using rapid test methods in operations Real unit · FDQ Limited
This unit covers the preparation of equipment for rapid food hygiene testing, conducting tests, and recording and reporting results in food operations. You'll understand calibration, cleanliness, and procedural requirements for accurate monitoring.
What you'll be able to do
- Prepare the necessary equipment and materials for conducting rapid food hygiene tests, ensuring they are clean and calibrated.
- Select the appropriate rapid test method based on the specific food hygiene standards being monitored.
- Conduct rapid food hygiene tests according to the manufacturer's instructions and relevant industry guidelines.
- Interpret the results of rapid food hygiene tests accurately and consistently.
- Know about the company's procedures for recording the results of rapid food hygiene tests, including date, time, location, and test results.
- Know about the company's procedures for reporting test results that indicate a potential breach of food hygiene standards to the appropriate personnel.
- Know about the actions to take when test results indicate a failure to meet required hygiene standards.
Understand how to operate central control systems in food manufacture Real unit · FDQ Limited
This unit introduces learners to the functions of central control systems in food manufacture, including monitoring, control, and data logging. You'll understand how these systems optimise production and how to identify and avoid potential problems.
What you'll be able to do
- Understand the functions of central control systems in food manufacture.
- Avoid potential problems in the central control system in food manufacture.
Understand how to organise and improve work activities for achieving excellence in food operations Real unit · FDQ Limited
You'll understand how to organise and improve their work activities in food operations to achieve excellence. The unit covers task prioritisation, time management, resource identification, organisational techniques, and monitoring progress for continuous improvement.
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 prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operations Real unit · FDQ Limited
This unit covers the preparation and execution of cleaning in place (CIP) for plant and equipment in food operations. You'll understand the identification of equipment requiring CIP, pre-cleaning checks, the stages of CIP, and the chemicals used along with their functions.
What you'll be able to do
- Describe the steps required to prepare for cleaning in place (CIP) of plant and equipment
- Explain the process of cleaning in place (CIP) of plant and equipment
Understand how to produce product packs in food operations Real unit · FDQ Limited
You'll understand how to produce product packs in food operations by interpreting production schedules, preparing work areas, and managing resources. The unit also covers monitoring quality during production and completing product pack production to meet demand and maintain standards.
What you'll be able to do
- Meet production demand for product packs in food operations
- Control the production of product packs in food operations
- Complete the production of product packs in food operations
Understand how to record and report basic operations in food manufacture Real unit · FDQ Limited
It teaches you to accurately record and report basic operations in food manufacture. It covers the types of information to be recorded, the importance of accurate record-keeping, reporting methods, legal requirements, and how to address common production problems.
What you'll be able to do
- Understand how to accurately record and report on basic operations in food manufacture
- Understand how to identify and deal with common problems that may occur during production processes
Understand how to sell food products in a retail environment Real unit · FDQ Limited
You'll develop knowledge of how to sell food products in a retail environment. The unit covers establishing customer needs, providing accurate product information, adapting communication styles, and processing sales efficiently.
What you'll be able to do
- Establish the customer’s needs and preferences when selling food products in a retail environment
- Satisfy the customer’s needs by providing appropriate information and recommendations about food and drink products
- Process and complete the sale of food and drink products efficiently and accurately, including handling payments and providing receipts
Understand how to work effectively with others in food operations Real unit · FDQ Limited
You'll learn to work effectively within food operations teams, including clear communication, understanding team roles, and collabourating to improve work practices. The unit emphasises teamwork's role in achieving organisational goals.
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.
Work effectively with others in food operations Real unit · FDQ Limited
You'll develop effective teamwork skills within food operations. The unit emphasises clear communication, understanding individual roles, and collabourating with colleagues to improve work practices and achieve team objectives.
What you'll be able to do
- Demonstrate the ability to work effectively as part of a team in food operations.
- Give and receive information clearly and accurately to and from team colleagues.
- Work collaboratively with team colleagues to identify and implement improvements to working practices.
03The standards
The national standards these units are built against
What the job actually needs, in the words employers and awarding bodies already use for the work itself.
- Standard
Apply Design of Experiments (DOE) improvement techniques in food and drink operations
- Standard
Carry out beer packaging in brewing
- Standard
Carry out bottling in brewing
- Standard
Carry out bottling in the spirits industry
- Standard
Carry out cask beer preparation and racking in brewing
- Standard
Carry out cask disgorging operations in the spirits industry
- Standard
Carry out cask filling in the spirits industry
- Standard
Carry out cleaning operations in the spirits industry
- Standard
Carry out container inspection and labelling in brewing
- Standard
Carry out disinfection in food and drink operations
- Standard
Carry out disinfection in food and drink operations
- Standard
Carry out dissolved oxygen quality assurance in brewing
- Standard
Carry out fermentation in the spirits industry
- Standard
Carry out filtration and dilution for chilled and filtered beer in brewing
- Standard
Carry out flavour quality assurance in brewing
- Standard
Carry out hygiene cleaning in food and drink operations
- Standard
Carry out labelling in the spirits industry
- Standard
Carry out malting in the spirits industry
Showing 18 of 88 standards these units map to.
04The credits
The credits, and who awards them
Level 2 credits are regulated, and they are awarded by FDQ Limited rather than by Zavmo. 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 have covered and what is next.
What you would be collecting
Carry out disinfection in food operationsCarry out product changeovers in food manufactureCarry out sampling for quality control in food operationsCarry out task hand-over procedures in food manufactureClean in place _CIP_ plant and equipment in food operationsContribute to continuous improvement for achieving excellence in food operationsContribute to environmental safety in food operationsContribute to maintaining stock security and minimising losses in food operations
Each one is a real unit registered against this qualification.
How you’d practise it
You don’t watch this. You do it.
You are not assessed on remembering this. You are assessed on applying it, analysing it, evaluating it and producing something. So that is what the practice is: projects, role play and your own live cases, with a tutor in the room.
The Coach · your practice partner Illustration The Coach Make the case from “Principles of marketing beer” to me in thirty seconds. I am the person who signs it off and I am already late.
You It would improve engagement and bring us in line with best practice.
The Coach Neither of those costs me anything to say no to. Open with the number that changes if I do nothing.
- Pitch it Evaluate
“Principles of marketing beer” gets practised as a pitch. You make the case out loud, Zavmo asks the question the room would ask, and you make it again.
- Bring your own plan Create
For “Clean in place _CIP_ plant and equipment in food operations” you bring the plan you are actually working on, not a case study. Zavmo pulls on the assumptions in it until the weak one shows.
- Draft the real one Create
You do “Carry out task hand-over procedures in food manufacture” on a real document of your own. Zavmo works on the draft you have to send anyway, so the coursework and the job are the same piece of work.
- Map a live decision Analyse
“Carry out sampling for quality control in food operations” runs on a decision you are facing now. Zavmo maps it with you and shows what the second-order effect looks like before you find out the slow way.
What you leave holding
The standards this credential builds, in the shape the product keeps them
Nothing here is marked learned. There is no learner on a public page, so the map shows what the qualification covers rather than what anybody has done.
FDQ Level 2 Diploma for Proficiency in Brewing Industry Skills
- Apply Design of Experiments (DOE) improvement techniques in food and drink operations
- Carry out beer packaging in brewing
- Carry out bottling in brewing
- Carry out bottling in the spirits industry
- Carry out cask beer preparation and racking in brewing
- Carry out cask disgorging operations in the spirits industry
- Carry out cask filling in the spirits industry
- Carry out cleaning operations in the spirits industry
How you would learn this
One to one, on the work you already do
A tutor sets the task against your own job and marks the reasoning, at your pace. There is no cohort to fall behind.
A lesson from Carry out disinfection in food operations, one of this qualification's own units.
Applied to your own work
Learners will gain knowledge and skills to prepare for and carry out disinfection procedures in food operations. The unit includes identifying areas for disinfection, selecting appropriate agents and equipment, and applying techniques in compliance with standards.
How the thinking builds
- 1 Remember
- 2 Understand
- 3 Apply
- 4 Analyse
- 5 Evaluate
- 6 Create
It is £70 a month, billed monthly. Your free first module is Future Fluency, and you can cancel any time. Teaching towards this qualification begins when you subscribe.
Built for FDQ Level 2 Diploma for Proficiency in Brewing Industry Skills
95 units in this credential, in the order it lists them, awarded by FDQ Limited.
- Carry out disinfection in food operations
- Carry out product changeovers in food manufacture
- Carry out sampling for quality control in food operations
- Carry out task hand-over procedures in food manufacture
- Clean in place _CIP_ plant and equipment in food operations
- Contribute to continuous improvement for achieving excellence in food operations
and 89 more in the full unit list below.
Free tools
Want a read on where you stand?
Three free tools, no account needed. Each one ends with a role, a level and a way in.
Learned on your own work, taught one-to-one.
Everything you just read, learned one-to-one on the job you already do. Your free first module is Future Fluency, so you can see how the teaching works before you pay for anything.
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.
The title, level, credits, guided learning hours and unit learning outcomes on this page are taken from the Ofqual Register of Regulated Qualifications. Contains public sector information licensed under the Open Government Licence v3.0. Where this data comes from.