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
This qualification is designed primarily for learners who wish to develop intermediate occupational skills and knowledge in techniques and change processes that drive improvement and sustainability in food supply chain businesses.
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
Try a free Future Fluency lesson first
The free part is a Future Fluency lesson on using AI at work. It is not part of this qualification. Next, a free account. We build your plan for this qualification as you set up. Teaching towards this qualification begins when you subscribe.
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02The units
What each unit actually teaches you to do
Contribute to compliance for achieving excellence in food operations Real unit · FDQ Limited
Compliance measures and standards for food operations.
What you'll be able to do
- Understand compliance in operations.
Contribute to continuous improvement for achieving excellence in food operations Real unit · FDQ Limited
Focuses on continuous improvement in operational excellence.
What you'll be able to do
- Understand continuous improvement processes.
Contribute to environmental safety in food operations Real unit · FDQ Limited
Address environmental impacts and safety in food operations.
What you'll be able to do
- Understand the relationship between food operations and environmental considerations.
Contribute to problem diagnosis in food manufacture Real unit · FDQ Limited
Exploring diagnostic skills relevant to manufacturing settings.
What you'll be able to do
- Understand problem diagnosis techniques.
Contribute to problem resolution in food manufacture Real unit · FDQ Limited
Focus on practical approaches to resolving manufacturing problems.
What you'll be able to do
- Understand resolution strategies.
Contribute to sustainable practice in food operations Real unit · FDQ Limited
Emphasises sustainable practices in food operations.
What you'll be able to do
- Understand sustainability concepts.
Contribute to the application of improvement techniques for achieving excellence in food operations Real unit · FDQ Limited
Focus on practical application of improvement methods.
What you'll be able to do
- Understand technique application for enhancements.
Contribute to the development of Standard Operating Procedures (SOP) in food operations Real unit · FDQ Limited
Focus on developing SOPs relevant to food operations.
What you'll be able to do
- Understand significance of SOPs.
Contribute to the development of product specifications in food manufacture Real unit · FDQ Limited
Focuses on skills needed to develop product specifications in food processes.
What you'll be able to do
- Understand principles for developing product specifications.
Contribute to the maintenance of plant and equipment in food operations Real unit · FDQ Limited
Understanding maintenance requirements for plant and equipment.
What you'll be able to do
- Understand importance of equipment maintenance.
Contribute to the measurement and collection of data for achieving excellence in food operations Real unit · FDQ Limited
Introducing data collection for performance analysis in operations.
What you'll be able to do
- Understand data collection techniques.
Maintain product quality in food operations Real unit · FDQ Limited
Unit emphasises maintaining product quality standards in food processing.
What you'll be able to do
- Understand how to maintain product quality.
Maintain workplace food safety standards in operations Real unit · FDQ Limited
Focuses on the practices required to be compliant with food safety regulations.
What you'll be able to do
- Recognise workplace food safety standards.
Maintain workplace health and safety in food operations Real unit · FDQ Limited
Focuses on health and safety considerations in food operations.
What you'll be able to do
- Recognise workplace health and safety principles.
Organise and improve work activities for achieving excellence in food operations Real unit · FDQ Limited
Focuses on organising work for improved efficiency.
What you'll be able to do
- Understand efficiency in food operations.
Principles of Design of Experiments _DOE_ in food operations Real unit · FDQ Limited
This unit introduces the purpose and importance of Design of Experiments (DOE) in food operations. You'll understand DOE techniques, data handling, graphical displays, and array designs to plan and complete experimental investigations effectively.
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 operations Real unit · FDQ Limited
You'll explore the principles and benefits of Evolutionary Operations (EVOP) in food operations, understanding its application in food manufacturing. The unit covers how EVOP techniques optimise processes and inform decision-making to improve production efficiency.
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 operations Real unit · FDQ Limited
You'll explore the principles of Failure Modes and Effects Analysis (FMEA) in food operations, including key stages, types, and terminology. The unit covers how FMEA helps prevent failures and supports risk management within food manufacturing 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 systems Real unit · FDQ Limited
You'll understand the purpose, benefits, and legal requirements of HACCP systems in food safety. The unit covers key terminology, the seven principles of HACCP, and how to apply the system effectively within a food business.
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 operations Real unit · FDQ Limited
You'll gain knowledge of Measurement System Analysis (MSA) in food operations. The unit covers selecting suitable processing operations, understanding measurement systems, sources of variation, and the technical application of MSA to ensure accurate and reliable measurements.
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 operations Real unit · FDQ Limited
You'll study Quality Function Deployment (QFD) principles, including its advantages, the quality lever model, and planning processes. The unit covers phases of QFD, customer requirements, and matrices to support product and process improvements in food operations.
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 operations Real unit · FDQ Limited
You'll gain knowledge of the Single Minute Exchange of Dies (SMED) methodology in food operations. The unit covers SMED principles, its role in Total Productive Maintenance, analysis of changeover operations, and techniques to improve efficiency and add value.
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 operations Real unit · FDQ Limited
This unit provides learners with an understanding of the Six Sigma methodology and its application in food operations. You'll explore key principles, stages, roles, and benefits to contribute to process improvement initiatives.
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 operations Real unit · FDQ Limited
You'll gain an understanding of Six Sigma metrics and their application in food operations. The unit covers principles, benefits, key metrics, and data interpretation to support process improvement and quality control in food manufacturing.
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 operations Real unit · FDQ Limited
You'll gain an understanding of Six Sigma process mapping in food operations. The unit covers its purpose, benefits, variables, roles, responsibilities, and identification of value-added activities to enhance 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 operations Real unit · FDQ Limited
You'll understand the principles and application of Statistical Process Control (SPC) in food operations. The unit includes process performance and variation, use of control charts and data, statistical concepts, and assessing process capability to monitor and control operations.
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 operations Real unit · FDQ Limited
You'll explore the principles of Taguchi Linear graphs, including terminology, graph construction, and sample size considerations. The unit focuses on analysing food processing operations using Taguchi Linear techniques to enhance process understanding.
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 operations Real unit · FDQ Limited
You'll gain knowledge of Value Stream Mapping (VSM) principles, including processing activities, evaluation processes, target setting, and communication strategies. The unit also covers techniques and procedures supporting VSM implementation in food operations.
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 operations Real unit · FDQ Limited
This unit introduces the principles of a characteristic selection matrix in food operations. You'll understand its purpose, key components, data collection requirements, and how to apply and utilise the matrix to support decision-making and process improvement.
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 operations Real unit · FDQ Limited
This unit covers the implementation of set-up reduction programmes in food operations, including key steps, required resources, and evaluation methods. You'll understand communication and utilisation strategies to support programme success.
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 operations Real unit · FDQ Limited
This unit provides learners with knowledge of selecting areas for improvement in food operations through gathering and analysing information. You'll develop skills in interpreting graphical data such as Pareto charts and histograms to prioritise 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 operations Real unit · FDQ Limited
This unit provides an understanding of basic statistical analysis in food operations. You'll describe food processing operations, explain the purpose of statistical analysis, define key statistical terms, and apply basic statistical techniques relevant to the industry.
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 operations Real unit · FDQ Limited
This unit introduces learners to capability studies in food operations, covering requirements, data collection, and application. You'll understand how to assess process performance and identify areas for improvement through accurate capability analysis.
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 operations Real unit · FDQ Limited
This unit develops learners' understanding of the central limit theorem and confidence intervals, focusing on their function, application, and use in data analysis and decision-making within food operations.
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 operations Real unit · FDQ Limited
You'll gain an understanding of Kaizen continuous improvement techniques in food operations. The unit covers key features, criteria for project selection, problem-solving requirements, and effective participation in 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 flexible production and manpower systems in food operations Real unit · FDQ Limited
This unit provides learners with knowledge of flexible production and manpower systems in food operations. You'll explore definitions, benefits, system components, techniques, workplace layout, and strategies 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 operations Real unit · FDQ Limited
You'll understand flow process analysis in food operations, including identification of suitable processing operations, mapping techniques, and analysis to develop 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 operations Real unit · FDQ Limited
You'll understand the function and benefits of hypothesis testing in food operations. The unit covers the use of samples and tests, relevant terminology, and practical applications to improve 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 operations Real unit · FDQ Limited
You'll understand the principles of improvement in food operations, including continuous improvement, waste control, visual controls, the Deming Cycle, and procedural impacts to enhance operational performance.
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 operations Real unit · FDQ Limited
You'll understand the principles of lead time analysis in food operations. The unit covers key elements of processing operations, data collection for lead time profiles, and the connection between lead time analysis and problem-solving techniques.
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 operations Real unit · FDQ Limited
This unit provides learners with knowledge of mistake/error proofing (Poka Yoke) principles in food operations. You'll understand the benefits, requirements, and application of error proofing to improve product quality, reduce waste, and lower costs.
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 operations Real unit · FDQ Limited
This unit covers the requirements, benefits, and application of multi-variance charting in food operations. You'll understand data collection importance and how to utilise multi-variance charts for process analysis and 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 operations Real unit · FDQ Limited
This unit introduces learners to response surface methodology in food operations. You'll understand its purpose, working principles, key variables, and the importance of data accuracy and statistical validity in optimising food processes.
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 operations Real unit · FDQ Limited
This unit provides learners with an understanding of 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 visual management systems in food operations Real unit · FDQ Limited
You'll study visual management systems in food operations, including processing activities, creation of a visual factory, business performance measures, and monitoring techniques to support effective visual controls.
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 operations Real unit · FDQ Limited
This unit provides learners with knowledge of workplace organisation techniques in food operations. You'll explore workplace arrangements, procedures, visual controls, authority, and factors influencing improvement and hazard identification.
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 operations Real unit · FDQ Limited
Conflict resolution strategies in food manufacturing.
What you'll be able to do
- Understand causes of conflict.
Understand how to contribute to compliance for achieving excellence in food operations Real unit · FDQ Limited
Theoretical frameworks surrounding compliance initiatives.
What you'll be able to do
- Understand auditing processes.
Understand how to contribute to continuous improvement for achieving excellence in food operations Real unit · FDQ Limited
Understanding theoretical aspects of continuous improvement.
What you'll be able to do
- Understand the drivers for continuous improvement.
Understand how to contribute to environmental safety in food operations Real unit · FDQ Limited
Understanding of environmental safety requirements.
What you'll be able to do
- Understand legal responsibilities regarding environmental safety.
Understand how to contribute to problem diagnosis in food manufacture Real unit · FDQ Limited
Understanding the indicators for effective problem diagnosis.
What you'll be able to do
- Understand factors influencing problem diagnosis.
Understand how to contribute to problem resolution in food manufacture Real unit · FDQ Limited
Understanding the theoretical background of problem resolution.
What you'll be able to do
- Understand methods for maintaining operational efficiency.
Understand how to contribute to sustainable practice in food operations Real unit · FDQ Limited
Focusing on understanding sustainability in food operations.
What you'll be able to do
- Understand sustainability legislation.
Understand how to contribute to the application of improvement techniques for achieving excellence in food operations Real unit · FDQ Limited
Understanding of techniques for operational improvement.
What you'll be able to do
- Understand the selection of appropriate improvement techniques.
Understand how to contribute to the development of Standard Operating Procedures (SOP) in food operations Real unit · FDQ Limited
Understanding SOP development processes.
What you'll be able to do
- Understand regulatory requirements for SOPs.
Understand how to contribute to the development of product specifications in food manufacture Real unit · FDQ Limited
Theoretical understanding of product specification development.
What you'll be able to do
- Understand importance of detailed specifications.
Understand how to contribute to the maintenance of plant and equipment in food operations Real unit · FDQ Limited
Theoretical understanding of equipment maintenance in food operations.
What you'll be able to do
- Understand maintenance protocols.
Understand how to contribute to the measurement and collection of data for achieving excellence in food operations Real unit · FDQ Limited
Theoretical basis of data collection methodologies.
What you'll be able to do
- Understand analysis of operational data.
Understand how to maintain product quality in food operations Real unit · FDQ Limited
Unit addresses the understanding of quality maintenance.
What you'll be able to do
- Understand the quality maintenance process.
Understand how to maintain workplace food safety standards in operations Real unit · FDQ Limited
Covers theoretical understanding of food safety standards in the workplace.
What you'll be able to do
- Understand the laws pertaining to food safety.
Understand how to maintain workplace health and safety in food operations Real unit · FDQ Limited
Understanding of health and safety procedures required in food operations.
What you'll be able to do
- Understand safety regulations in the workplace.
Understand how to organise and improve work activities for achieving excellence in food operations Real unit · FDQ Limited
Theoretical framework for improving work activities.
What you'll be able to do
- Understand the principles of work organisation.
Understand how to reduce and manage conflict in achieving excellence in food operations Real unit · FDQ Limited
Understanding of conflict management concepts.
What you'll be able to do
- Understand the impact of unresolved conflict.
Understand how to undertake proactive plant maintenance in food operations Real unit · FDQ Limited
Theoretical scaffold for maintenance methodologies.
What you'll be able to do
- Understand regulatory compliance related to maintenance.
Understand how to work effectively with others in food operations Real unit · FDQ Limited
Unit focuses on the theoretical aspects of teamwork in food operations.
What you'll be able to do
- Understand principles of teamwork.
Undertake proactive plant maintenance in food operations Real unit · FDQ Limited
Focuses on preventive maintenance protocols.
What you'll be able to do
- Understand the importance of proactive maintenance.
Work effectively with others in food operations Real unit · FDQ Limited
Unit focuses on skills needed to work collabouratively in food operations.
What you'll be able to do
- Understand the requirements for effective teamwork.
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
Apply Quality Function Deployment (QFD) to support improvement in food and drink operations
- Standard
Apply Six Sigma methodology in food and drink operations
- Standard
Apply Six Sigma process mapping and metrics in food and drink operations
- Standard
Apply a single minute exchange of dies (SMED) system in food and drink operations
- Standard
Apply basic statistical analysis to support improvement in food and drink operations
- Standard
Apply flexible production and manpower systems to support improvement in food and drink operations
- Standard
Apply statistical process control (SPC) procedures to support improvement in food and drink operations
- Standard
Apply the flow process analysis improvement technique in food and drink operations
- Standard
Apply the lead time analysis improvement technique in food and drink operations
- Standard
Contribute to the reduction of conflict in improving food and drink operations
- Standard
Implement and evaluate improvements in food and drink operations
- Standard
Manage the recall and withdrawal of manufactured food products in food and drink operations
- Standard
Manage the recall and withdrawal of manufactured food products in food and drink operations
- Standard
Principles of Statistics in Food Technology
- Standard
Principles of sustainability in a food environment
- Standard
Provide food safety information for consumers in food and drink operations
- Standard
Reduce and manage conflict in achieving excellence in a food environment
Showing 18 of 19 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
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 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 You have to open the conversation in “Reduce and manage conflict in achieving excellence in food operations”. Say the first line to me, exactly as you would say it to them.
You I wanted to have a quick chat about how things have been going recently.
The Coach That is the warning shot, and they will spend it worrying. Try the version that says what this is about in the first sentence.
- Rehearse the conversation Apply
“Reduce and manage conflict in achieving excellence in food operations” is a conversation before it is a document. You have it with Zavmo playing the other person, badly at first, then again once you know what you actually want to say.
- Bring your own plan Create
For “Contribute to continuous improvement for achieving excellence 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 “Contribute to the development of Standard Operating Procedures (SOP) in food operations” 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
“Contribute to the measurement and collection of data for achieving excellence 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 Food Manufacturing Excellence
- 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 Six Sigma methodology in food and drink operations
- Apply Six Sigma process mapping and metrics in food and drink operations
- Apply a single minute exchange of dies (SMED) system in food and drink operations
- Apply basic statistical analysis to support improvement in food and drink operations
- Apply flexible production and manpower systems to support improvement in food and drink operations
- Apply statistical process control (SPC) procedures to support improvement in food and drink operations
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 Contribute to compliance for achieving excellence in food operations, one of this qualification's own units.
Applied to your own work
Compliance measures and standards for food operations.
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 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.
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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.