FDQ Limited · RQF Level 2
FDQ Level 2 Certificate for Proficiency in Fish and Shellfish Industry Skills
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 2
- Total credits27
- Guided learning79 hours
- Units in this qualification161
Awarded by FDQ Limited · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
This qualification allows learners to develop skills and knowledge for the fish and shellfish industry. It covers areas such as food safety, defrosting, depuration, and mixing processes. Individuals working, or intending to work, in fish and shellfish manufacturing will find it relevant.
These are the units FDQ Limited registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated, and every one you earn is yours to keep.
Assemble and process products for food serviceReal unit · FDQ Limited
This unit equips learners with the skills to assemble and process food service products according to specifications. You'll identify components, follow instructions, use appropriate tools, and ensure products meet quality standards.
What you'll be able to do
- Assemble service products according to given specifications
- Assemble service products following provided instructions
- Process service products according to given specifications
- Process service products following provided instructions
Assemble fish/shellfish products by handReal unit · FDQ Limited
You'll gain the skills to assemble fish and shellfish products by hand. The unit covers preparation, assembly techniques, hygiene practices, and finishing operations to meet recipe and quality requirements.
What you'll be able to do
- Prepare the work area, materials, and equipment for assembling fish/shellfish products.
- Assemble fish/shellfish products by hand according to specified recipes and quality standards.
- Finish assembly operations, including packaging and labelling of finished products.
Carry out product changeovers in food manufactureReal unit · FDQ Limited
This unit equips learners with the skills to prepare for, carry out, and complete product changeovers in food manufacture. You'll focus on minimising down-time and waste while following correct procedures and using appropriate equipment and materials.
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 shellfish depuration processingReal unit · FDQ Limited
It teaches you to establish and maintain shellfish in depuration according to specified procedures, including monitoring water quality. It also covers correct handling, unloading, and storage of shellfish after depuration to ensure quality and safety.
What you'll be able to do
- Establish and maintain shellfish in depuration, following specified procedures and monitoring water quality
- Unload shellfish from depuration, ensuring correct handling and storage to maintain quality and safety
Carry out task hand-over procedures in food manufactureReal unit · FDQ Limited
You'll develop the ability to carry out task hand-over procedures in food manufacture. This includes handing over and taking over responsibility for tasks, providing clear instructions, sharing relevant information, and understanding the importance of effective communication.
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 operationsReal unit · FDQ Limited
You'll gain skills to prepare, carry out, and complete clean in place (CIP) procedures on plant and equipment in food operations. The unit covers safety precautions, 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 operationsReal unit · FDQ Limited
You'll learn to identify and communicate potential improvements within food operations. This includes sharing ideas, agreeing on plans, testing, and evaluating improvements to processes, procedures, and working practices to support continuous improvement.
What you'll be able to do
- Identify potential areas for improvement in the workplace, focusing on processes, procedures, and working practices within food operations
- Share and communicate own ideas for improvement with colleagues and supervisors, contributing to a collaborative approach to problem-solving
- Agree on a plan for implementing improvements, test the proposed changes, and evaluate the effectiveness of the implemented improvements in achieving desired outcomes
Contribute to environmental safety in food operationsReal unit · FDQ Limited
It teaches you to contribute to environmental safety in food operations by following established procedures. You'll identify and report potential environmental hazards and participate in waste disposal, energy conservation, and water conservation practices.
What you'll be able to do
- Contribute to maintaining workplace environmental safety by following established procedures and guidelines.
- Contribute to the identification and reporting of potential environmental hazards in the workplace.
- Contribute to the implementation of environmental safety measures in food operations.
Contribute to problem diagnosis in food manufactureReal unit · FDQ Limited
It teaches you to contribute to the identification, diagnosis, and reporting of problems in food manufacture. You'll recognise common issues, understand their impact on food safety and quality, and apply problem-solving techniques.
What you'll be able to do
- Contribute to identifying problems that occur during food manufacture.
- Contribute to the diagnosis of problems in food manufacture, using appropriate techniques and information.
- Contribute to the reporting of problems identified and diagnosed during food manufacture to the appropriate personnel.
Contribute to problem resolution in food manufactureReal unit · FDQ Limited
You'll develop the ability to contribute to problem resolution in food manufacture. This includes identifying causes of problems, assisting in implementing solutions, and reporting on actions taken, with an emphasis on accurate data collection and investigative methods.
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 the effectiveness of food retail operationsReal unit · FDQ Limited
It teaches you to organise their activities effectively within food and drink retail operations. You'll develop skills in task prioritisation, time management, communication, and contributing to operational improvements.
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 operationsReal unit · FDQ Limited
You'll learn to contribute to the maintenance of plant and equipment in food operations. The unit covers preparation for maintenance, adherence to safety guidelines, and carrying out maintenance tasks following 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 defrosting in food manufactureReal unit · FDQ Limited
You'll learn to prepare for, control, and complete the defrosting process in food manufacture. The unit emphasises maintaining product quality, controlling microbial growth, selecting appropriate equipment, and monitoring temperature throughout defrosting.
What you'll be able to do
- Prepare for the defrosting process by selecting appropriate equipment and ensuring a suitable environment.
- Control the defrosting process to maintain product quality and minimise microbial growth.
- Complete the defrosting process by monitoring temperature and ensuring product is ready for further processing.
Control depositing in food manufactureReal unit · FDQ Limited
This unit provides learners with the skills to control depositing in food manufacture. You'll prepare equipment and materials, carry out depositing processes according to specifications, and complete finishing procedures while maintaining quality standards.
What you'll be able to do
- Prepare equipment for depositing according to specifications
- Prepare materials for depositing according to specifications
- Carry out depositing in line with product specifications
- Monitor the depositing process to ensure quality
- Finish depositing according to specifications
- Follow procedures for cleaning and maintaining depositing equipment
Control enrobing in food manufactureReal unit · FDQ Limited
You'll gain knowledge and skills to control the enrobing process in food manufacture. The unit includes preparation, equipment setup, application of enrobing materials, and finishing techniques such as cooling and packaging.
What you'll be able to do
- Prepare for enrobing according to specifications, ensuring the enrobing equipment is set up correctly and the enrobing material is at the correct temperature and consistency.
- Carry out enrobing according to specifications, applying the enrobing material evenly and consistently to the product.
- Finish enrobing according to specifications and procedures, ensuring the enrobed product is cooled, decorated, and packaged correctly.
Control fish gutting operationsReal unit · FDQ Limited
It teaches you to control fish gutting operations, covering preparation, starting, carrying out, and finishing the process. Emphasis is placed on hygiene, safety, efficiency, and maintaining product quality throughout the operation.
What you'll be able to do
- Prepare the work area, equipment, and materials required for fish gutting operations.
- Start fish gutting operations according to established procedures and safety guidelines.
- Carry out fish-gutting tasks efficiently and effectively, ensuring quality and hygiene standards are met.
- Finish fish-gutting operations, including cleaning and sanitising the work area and equipment.
Control fish skinning operationsReal unit · FDQ Limited
It teaches you to control fish skinning operations effectively and safely. It includes preparing the work area, starting, carrying out, and finishing skinning tasks while ensuring hygiene, product quality, and waste minimisation.
What you'll be able to do
- Prepare for fish skinning operations, ensuring the work area is clean and all necessary equipment is available.
- Start fish skinning operations according to established procedures and safety guidelines.
- Carry out fish skinning operations efficiently and effectively, maintaining product quality and minimising waste.
- Finish fish skinning operations, ensuring the product meets quality standards and the work area is cleaned and sanitised.
Control fish/shellfish defrostingReal unit · FDQ Limited
It teaches you to control the defrosting process of fish and shellfish. You'll prepare the environment, follow hygiene and safety standards, and manage the defrosting process according to established procedures.
What you'll be able to do
- Prepare the necessary equipment and environment for defrosting fish and shellfish, ensuring hygiene and safety standards are met.
- Start the defrosting process for fish and shellfish, following established procedures and monitoring initial conditions.
- Defrost fish and shellfish according to specified timeframes and temperature guidelines, maintaining quality and preventing spoilage.
- Finish the defrosting process for fish and shellfish, ensuring they are ready for further processing or cooking and documenting the process.
Control forming in food manufactureReal unit · FDQ Limited
You'll learn to control forming processes in food manufacture. The unit covers preparation, execution, and completion of forming operations in line with product specifications, workplace procedures, and safety standards.
What you'll be able to do
- Prepare for forming processes in food manufacture in accordance with specified product requirements and workplace procedures.
- Carry out forming operations in food manufacture, adhering to product specifications and workplace safety guidelines.
- Finish forming processes in food manufacture according to established specifications and standard operating procedures.
Control heat treatment in food manufactureReal unit · FDQ Limited
You'll learn to control heat treatment processes in food manufacture. The unit includes preparing the work area and equipment, carrying out heat treatment according to specifications, and finishing the process to ensure product quality and safety.
What you'll be able to do
- Prepare the work area and equipment for heat treatment, ensuring they meet required specifications.
- Carry out heat treatment processes according to specified parameters, monitoring temperature and time accurately.
- Finish heat treatment processes according to specifications and established procedures, ensuring product quality and safety.
Control hygiene cleaning in food operationsReal unit · FDQ Limited
This unit equips learners with the skills to control hygiene cleaning in food operations by preparing for cleaning, carrying out tasks including sanitising surfaces and equipment, and completing cleaning activities according to company procedures and specifications.
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 mixing in food manufactureReal unit · FDQ Limited
This unit develops learners’ skills to prepare for, carry out, and complete mixing processes in food manufacture. You'll select equipment and ingredients, follow specifications, and verify quality throughout the mixing process.
What you'll be able to do
- Prepare for mixing processes in food manufacture according to product specifications, including selecting appropriate equipment and ingredients.
- Carry out mixing processes in food manufacture according to specified parameters, ensuring consistency and quality of the final product.
- Finish mixing processes according to specification, verifying the final product meets the required standards and documenting the process.
Control separation in food manufactureReal unit · FDQ Limited
This unit covers the preparation, execution, and completion of separation processes in food manufacture. You'll learn to identify necessary equipment, monitor separation activities, and ensure all procedures comply with specifications and 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 shellfish depuration processingReal unit · FDQ Limited
You'll learn to control shellfish depuration processing according to established procedures and regulatory requirements. The unit includes monitoring key parametres, identifying and resolving problems, and maintaining accurate records.
What you'll be able to do
- Control shellfish depuration processing according to established procedures and regulatory requirements.
- Deal with problems that may arise during the depuration process, take appropriate corrective actions, and maintain accurate records of depuration activities.
Control shellfish meat extraction operationsReal unit · FDQ Limited
This unit covers the control of shellfish meat extraction operations, including preparation of shellfish and equipment, carrying out the extraction process, and finishing operations. You'll learn to maximise yield while minimising damage and ensuring product quality.
What you'll be able to do
- Prepare for shellfish meat extraction by ensuring the shellfish is properly cleaned, sorted, and ready for extraction
- Prepare the extraction equipment and work area, ensuring it is clean, safe, and ready for operation
- Carry out shellfish meat extraction using appropriate techniques to maximise yield and minimise damage to the meat
- Finish shellfish meat extraction operations by separating the meat from the shell, cleaning and grading the meat, and preparing it for further processing or packaging
Control size reduction in food manufactureReal unit · FDQ Limited
You'll learn to control size reduction processes in food manufacture, including preparing the work area, selecting equipment, and following safety and hygiene standards. The unit also covers the procedures for carrying out and finishing size reduction tasks.
What you'll be able to do
- Prepare the work area, equipment, and materials required for size reduction processes in food manufacture, ensuring safety and hygiene standards are met.
- Carry out size reduction operations on food materials, following specified procedures and parameters to achieve the desired particle size and consistency.
- Finish size reduction processes, including cleaning equipment, disposing of waste materials, and storing processed food materials appropriately.
Control temperature reduction in food manufactureReal unit · FDQ Limited
You'll learn to control temperature reduction in food manufacture, including preparation, operation, and completion of temperature reduction processes. The unit emphasises adherence 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 the dry curing of fishReal unit · FDQ Limited
This unit equips learners to control the dry curing of fish, covering preparation, application, and finishing stages. You'll select suitable fish, prepare curing mixtures, manage curing conditions, and ensure product quality.
What you'll be able to do
- Prepare to dry-cure fish by selecting appropriate fish, preparing the curing mixture, and setting up the curing environment
- Dry-cure fish according to specification, ensuring the correct application of curing mixture, monitoring the curing process, and maintaining appropriate environmental conditions
- Finish the curing process by removing excess curing mixture, washing (if required), and preparing the cured fish for packaging and storage
Control the fish/shellfish brining processReal unit · FDQ Limited
You'll learn to prepare fish and shellfish and brining equipment, carry out the brining process according to specified recipes, and complete the process including monitoring and adjusting brine concentration and temperature to ensure product quality.
What you'll be able to do
- Prepare the fish/shellfish and brining equipment for the brining process.
- Brine fish/shellfish according to specified recipes and procedures.
- Finish the brining process, including monitoring and adjusting brine concentration and temperature.
Control the fish/shellfish marinating processReal unit · FDQ Limited
This unit equips learners with skills to control the marinating process for fish and shellfish. You'll prepare for marinating, apply ingredients according to recipes and timeframes, and complete the process while maintaining hygiene standards.
What you'll be able to do
- Prepare to marinate fish/shellfish, ensuring correct selection of ingredients and adherence to hygiene standards.
- Marinate fish/shellfish according to specified recipes and timeframes, monitoring the process to ensure optimal flavour and texture.
- Finish the marinating process, ensuring correct storage and handling of the marinated fish/shellfish to maintain quality and safety.
Control the fish/shellfish smoking processReal unit · FDQ Limited
You'll gain skills to control the fish and shellfish smoking process. The unit covers preparation of fish and equipment, monitoring and controlling smoking parametres, and completing the process to achieve consistent quality.
What you'll be able to do
- Prepare the fish/shellfish for the smoking process, ensuring it is properly cleaned, prepared, and ready for smoking
- Prepare the smoking equipment and environment, ensuring it is set up correctly and ready for the smoking process
- Smoke fish/shellfish according to the specified process, monitoring the temperature, time, and smoke density to achieve the desired flavour and texture
- Control the smoking process to ensure consistent and high-quality results
- Finish the smoking process by cooling, packaging, and storing the smoked fish/shellfish according to food safety regulations
Control washing and drying machinery in food operationsReal unit · FDQ Limited
You'll develop the skills to prepare, operate, and shut down washing and drying machinery in food operations. The unit covers pre-start checks, adjustment of settings according to specifications, monitoring performance, and responding to common faults safely.
What you'll be able to do
- Prepare washing and drying machinery for operation according to the relevant specifications and procedures
- Operate washing and drying machinery effectively, adhering to the required specifications and procedures
- Shut down washing and drying machinery safely and correctly, following established procedures
Control weighing in food manufactureReal unit · FDQ Limited
You'll be able to control weighing processes in food manufacture by preparing for weighing operations according to company procedures and accurately carrying out weighing tasks using appropriate equipment and calibration methods.
What you'll be able to do
- Prepare to weigh food products in accordance with established company procedures and guidelines
- Carry out weighing operations accurately and efficiently, adhering to company procedures
Control wrapping in food manufactureReal unit · FDQ Limited
This unit covers preparation, execution, and completion of wrapping food products according to specifications. You'll select materials and equipment, apply correct wrapping techniques, and maintain quality and safety standards.
What you'll be able to do
- Prepare for wrapping food products according to specified product requirements and workplace procedures
- Carry out wrapping of food products according to specified product requirements and workplace procedures
- Finish wrapping processes according to specified procedures, ensuring quality and adherence to standards
Deal effectively with waste in food operationsReal unit · FDQ Limited
It teaches you to deal effectively with waste in food operations by separating and storing waste according to company procedures. You'll understand waste segregation importance, demonstrate correct practices, and maintain safe storage areas.
What you'll be able to do
- Separate waste according to company procedures, ensuring correct segregation of different waste streams.
- Store waste according to company procedures, maintaining a safe and compliant waste storage area.
Display fish/shellfish in a sales environmentReal unit · FDQ Limited
This unit provides learners with skills to prepare, label, arrange, and maintain displays of fish and shellfish products in a sales environment. It includes adherence to legal and organisational requirements, hygiene, safety, and maintaining product freshness and appeal.
What you'll be able to do
- Prepare the work area and resources required to display fish/shellfish products safely and effectively
- Label displays of fish/shellfish products accurately, adhering to legal and organisational requirements
- Arrange fish/shellfish products attractively and maintain the display to ensure freshness and appeal
- Empty and clean the fish/shellfish product display area according to hygiene and safety standards
Extract shellfish meat by handReal unit · FDQ Limited
You'll gain the skills to extract shellfish meat by hand safely and effectively. This includes preparing a clean work environment, selecting appropriate tools, applying correct extraction techniques, maintaining equipment, and completing the extraction process.
What you'll be able to do
- Prepare to extract shellfish meat by hand, ensuring a clean and safe work environment and selecting appropriate tools.
- Extract shellfish meat by hand, using correct techniques to maximise yield and minimise damage to the meat.
- Maintain equipment during shellfish meat extraction, ensuring tools are clean, sharp, and in good working order.
- Finish shellfish meat extraction, ensuring proper storage and disposal of shells and waste materials.
Fill or extrude meat and meat-based mixturesReal unit · FDQ Limited
It teaches you to prepare for and carry out the filling or extrusion of meat and meat-based mixtures. It covers equipment sanitation, setting adjustments, recipe adherence, and operation of filling or extrusion machinery.
What you'll be able to do
- Prepare for filling or extruding meat and meat-based mixtures, ensuring all equipment is clean and ready for use
- Carry out the filling or extrusion of meat and meat-based mixtures according to specified procedures
Fillet fish by handReal unit · FDQ Limited
This unit covers the skills required to fillet fish by hand, demonstrating proficiency in achieving a quality fillet suitable for cooking or sale.
What you'll be able to do
- Demonstrate skills in filleting fish by hand.
Finish bake off productsReal unit · FDQ Limited
This unit provides learners with the skills to finish bake-off products, including preparing the work area, using appropriate tools and techniques for glazing, icing, decorating, and filling, and ensuring the quality and consistency of finished products.
What you'll be able to do
- Prepare the work area and resources required to finish bake-off products effectively
- Carry out the finishing of bake-off products to the required standards and specifications
- Complete the finishing process for bake-off products, ensuring quality and consistency
Grade fish/shellfish by handReal unit · FDQ Limited
This unit involves the skills needed to grade fish and shellfish according to quality standards for market suitability.
What you'll be able to do
- Demonstrate skills in grading fish and shellfish by hand.
Grade fish/shellfish by machineReal unit · FDQ Limited
You'll develop practical skills to prepare work areas and equipment for fish and shellfish grading, carry out grading according to procedures, and complete operations including cleaning and maintenance. The unit emphasises cleanliness and adherence to standards.
What you'll be able to do
- Prepare the work area and equipment for fish/shellfish grading operations.
- Carry out fish/shellfish grading according to specified procedures and standards.
- Finish fish/shellfish grading operations, including cleaning and maintenance.
Gut and clean fish by handReal unit · FDQ Limited
This unit equips learners with the skills to prepare for, perform, and complete the manual gutting and washing of fish. It includes maintaining hygiene and safety standards, tool and workstation maintenance, and correct storage and disposal of fish waste.
What you'll be able to do
- Prepare to gut and wash fish, ensuring the work area is clean and all necessary equipment is available
- Gut and wash fish by hand, following correct procedures and maintaining hygiene standards
- Maintain tools and work station in a clean and safe condition during gutting and cleaning activities
- Finish hand gutting and washing tasks, ensuring appropriate storage and disposal of fish and waste
Harvest fish for food supplyReal unit · FDQ Limited
You'll gain the skills to prepare for, carry out, and complete fish harvesting safely and effectively. The unit covers assessing environmental hazards, selecting appropriate equipment, applying harvesting techniques, and handling and storing fish correctly.
What you'll be able to do
- Assess the environmental conditions and potential hazards before harvesting fish
- Select and prepare appropriate equipment and tools for harvesting fish
- Implement safe working practices during fish harvesting activities
- Apply appropriate harvesting techniques to minimise damage to the fish
- Handle harvested fish carefully to maintain quality and prevent contamination
- Store harvested fish correctly to preserve freshness and prevent spoilage
- Dispose of waste materials responsibly and in accordance with environmental regulations
- Complete harvesting operations according to workplace procedures
- Clean and store equipment after harvesting operations
Intake fish/shellfishReal unit · FDQ Limited
You'll gain knowledge and skills to safely and effectively intake fish and shellfish. This includes preparing the intake area, following established procedures for receiving deliveries, monitoring quality, and completing the intake process with appropriate documentation.
What you'll be able to do
- Prepare to intake fish and shellfish, ensuring all necessary equipment and resources are available.
- Start the intake of fish and shellfish according to established procedures and safety guidelines.
- Intake fish and shellfish, monitoring quality and recording relevant information.
- Finish the intake process, ensuring proper storage and documentation of the received fish and shellfish.
Lift and handle materials safely in food operationsReal unit · FDQ Limited
You'll develop knowledge and skills to safely lift and handle materials in food operations. This includes following lifting instructions, operating handling equipment, and transporting materials safely to prevent injuries 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 operationsReal unit · FDQ Limited
This unit covers conducting quality checks on products within food operations, identifying deviations from standards, accurately recording results, and communicating findings to relevant personnel to maintain product quality and compliance.
What you'll be able to do
- Conduct quality checks on products in food operations
- Communicate the results of quality checks on products in food operations
Maintain workplace food safety standards in operationsReal unit · FDQ Limited
This unit equips learners with the skills to maintain workplace food safety standards by keeping workspaces clean and tidy, applying relevant food safety procedures, and correctly disposing of waste. You'll also recognise and report breaches in 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 operationsReal 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 correctly using personal protective equipment to ensure a safe 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.
Maintain, promote and improve environmental good practice in food operationsReal unit · FDQ Limited
This unit equips learners to maintain, promote, and improve environmental good practice in food operations. They will understand relevant environmental regulations and organisational procedures, demonstrating adherence within the workplace.
What you'll be able to do
- Maintain environmental good practice in food operations, adhering to relevant regulations and organisational procedures
- Promote environmental good practice within the food operations environment
- Improve environmental good practice through the identification and implementation of suitable measures
Maximise sales in a food retail environmentReal unit · FDQ Limited
You'll understand how to maximise sales in a food retail environment through effective promotions and displays. The unit covers identifying promotional opportunities, organising displays, and promoting products to customers using suitable techniques.
What you'll be able to do
- Identify opportunities to increase retail sales through promotions
- Identify opportunities to increase retail sales through effective displays
- Organise the promotion of food and drink products for sale
- Organise the display of food and drink products for sale
- Promote food and drink products to customers using appropriate techniques
Monitor and control the recovery and separation of by-products and waste disposal in food operationsReal unit · FDQ Limited
You'll develop the ability to monitor and control the recovery and separation of by-products and waste disposal in food operations. The unit includes implementing procedures for safe separation, monitoring quantities, and organising recovery for further processing.
What you'll be able to do
- Organise and control the separation of by-products from food processing operations.
- Organise and control the separation of waste materials from food processing operations.
- Organise and control the recovery of by-products for further processing or alternative uses.
Monitor and control waste disposal in food operationsReal unit · FDQ Limited
You'll gain skills to monitor and control waste disposal in food operations, ensuring compliance with regulations and best practices. The unit covers organising storage, handling, and disposal of waste and by-products to prevent contamination.
What you'll be able to do
- Organise and control the storage and handling of waste materials in food operations to ensure compliance with regulations and best practices.
- Organise and control the disposal of waste and the despatch of by-products from food operations, adhering to environmental standards and company procedures.
Monitor and maintain storage conditions in food operationsReal unit · FDQ Limited
This unit equips learners to monitor and maintain storage conditions in food operations. They will apply health, safety, and security procedures, monitor environmental changes, and report deviations to ensure safe storage.
What you'll be able to do
- Maintain health and safety procedures within the storage area, adhering to relevant regulations and guidelines
- Maintain security measures within the storage area to prevent unauthorised access and potential risks
- Monitor changes in storage conditions, such as temperature, humidity, and ventilation, to ensure they remain within specified parameters
- Identify and report any deviations from the required storage conditions promptly and accurately
Monitor food hygiene standards using rapid test methods in operationsReal unit · FDQ Limited
It teaches you to prepare documentation, equipment, and samples for monitoring food hygiene standards using rapid test methods. You'll conduct tests accurately and record results to support hygiene compliance in operations.
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.
Monitor product quality in food operationsReal unit · FDQ Limited
You'll develop the ability to monitor product quality in food operations by applying specified standards and appropriate techniques. The unit also covers reporting quality issues and contributing to their resolution through suggested corrective actions.
What you'll be able to do
- Monitor product quality in food operations, identifying deviations from specified standards
- Contribute to resolving quality problems, reporting issues and suggesting corrective actions
Operate a counter/ take-away service in food operationsReal unit · FDQ Limited
It teaches you to provide counter or take-away services in food operations, including greeting customers, taking orders, processing payments, packaging orders hygienically, and maintaining work areas and equipment according to Standard Operating Procedures.
What you'll be able to do
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
Operate a table/tray service in food operationsReal unit · FDQ Limited
It teaches you to operate a table or tray service in food operations by providing accurate customer information, processing orders efficiently, and serving customers according to Standard Operating Procedures. Emphasis is placed on appropriate service techniques and customer interaction.
What you'll be able to do
- Provide customers with information about menu items and services, following Standard Operating Procedures (SOPs)
- Process customer orders accurately and efficiently, adhering to Standard Operating Procedures (SOPs)
- Serve customers using appropriate techniques and etiquette, as outlined in Standard Operating Procedures (SOPs)
Operate central control systems in food manufactureReal unit · FDQ Limited
This unit equips learners with the skills to operate central control systems in food manufacture. You'll monitor and adjust process parametres, interpret data to identify deviations, input control commands, and diagnose and resolve common system problems.
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.
Pack and ice fish/shellfishReal unit · FDQ Limited
You'll learn to prepare equipment and materials, apply appropriate icing techniques, and complete the icing process for fish and shellfish. The unit emphasises maintaining cleanliness and quality throughout the packing and icing procedures.
What you'll be able to do
- Prepare the necessary equipment and materials for icing fish and shellfish, ensuring cleanliness and suitability
- Pack fish and shellfish effectively using appropriate icing techniques to maintain freshness and quality
- Finish the icing process correctly, ensuring adequate coverage and preservation of the fish and shellfish
Pack live shellfish for despatchReal unit · FDQ Limited
This unit equips learners with the knowledge and skills to prepare for, pack, and finalise the packing of live shellfish for despatch. It includes adherence to regulations, hygiene standards, documentation, and procedures to maintain shellfish viability.
What you'll be able to do
- Prepare the necessary equipment, materials, and documentation for packing live shellfish, ensuring compliance with relevant regulations and standards.
- Pack live shellfish according to established procedures, maintaining their viability and minimising stress during handling and packaging.
- Maintain a clean and organised work environment during the packing process, adhering to hygiene and food safety protocols to prevent contamination.
- Finish packing live shellfish for despatch, ensuring proper labelling, temperature control, and transportation arrangements to maintain product quality and safety.
Pack orders for despatch in food operationsReal unit · FDQ Limited
It teaches you to pack orders for despatch in food operations. You'll select appropriate packaging materials, pack orders to prevent damage and maintain food safety, and label orders accurately according to specifications.
What you'll be able to do
- Pack orders according to specified requirements for despatch in food operations
Prepare ingredients and store fillings and toppings in food manufactureReal unit · FDQ Limited
It teaches you to prepare and mix ingredients according to specifications and store fillings and toppings appropriately. You'll apply accurate measurement techniques and food safety standards to prevent spoilage.
What you'll be able to do
- Prepare ingredients according to specifications, ensuring they are accurately measured, weighed, and processed as required.
- Mix ingredients according to specified recipes and procedures, ensuring correct proportions and mixing techniques are used.
- Store supplies, fillings, and toppings in appropriate conditions, maintaining food safety standards and preventing spoilage.
Prepare orders for despatch in food operationsReal unit · FDQ Limited
This unit covers the preparation and assembly of orders for despatch in food operations. You'll identify necessary resources, interpret customer specifications, and prepare orders accurately and efficiently following organisational procedures.
What you'll be able to do
- Prepare the necessary resources and documentation to assemble orders accurately and efficiently
- Assemble orders according to customer specifications and organisational procedures
- Prepare orders for despatch, ensuring correct packaging and labelling
- Finish order preparation by completing necessary documentation and quality checks
Prepare sauces and marinades by hand in food manufactureReal unit · FDQ Limited
This unit equips learners with skills to prepare sauces and marinades by hand in food manufacture. You'll learn to select and measure ingredients, mix according to recipes, assess ingredient quality, and complete the mixing process effectively.
What you'll be able to do
- Prepare to mix ingredients for sauces and marinades, ensuring correct quantities and quality of components.
- Mix ingredients for sauces and marinades by hand, following recipes and achieving desired consistency.
- Finish mixing process for sauces and marinades, including quality checks, adjustments, and storage.
Prepare to operate a counter/ take away service in food operationsReal unit · FDQ Limited
This unit develops learners' skills to prepare and clear work areas and equipment for counter or take away service in food operations. You'll follow Standard Operating Procedures to ensure cleanliness, organisation, and readiness for service.
What you'll be able to do
- Prepare work areas according to Standard Operating Procedures (SOPs)
- Prepare equipment according to Standard Operating Procedures (SOPs)
- Clear work areas according to Standard Operating Procedures
- Clear equipment according to Standard Operating Procedures
Prepare to operate a table/ tray service in food operationsReal unit · FDQ Limited
You'll learn to prepare work areas and equipment for table or tray service in food operations. The unit covers hygiene, safety, adherence to Standard Operating Procedures, and clearing dining and service areas after service.
What you'll be able to do
- Prepare work areas ready for service in line with Standard Operating Procedures (SOPs)
- Prepare equipment ready for service in line with Standard Operating Procedures (SOPs)
- Clear dining areas after service in line with Standard Operating Procedures (SOPs)
- Clear service areas after service in line with Standard Operating Procedures (SOPs)
Principles of Clean In Place CIP in food operationsReal unit · FDQ Limited
You'll understand the principles of Clean In Place (CIP) systems in food operations, including the importance of cleaning and sanitation, types of detergents and disinfectants, and the main components of CIP systems to maintain hygiene standards.
What you'll be able to do
- Understand the importance of cleaning processes in maintaining hygiene and preventing contamination in food operations
- Understand different types of detergent and disinfectant, including their properties, applications, and safety precautions
- Understand the main components of a Cleaning in Place (CIP) system, including their functions and how they contribute to effective cleaning
Principles of HACCP based food safety systemsReal unit · FDQ Limited
You'll gain knowledge of HACCP systems, including their purpose, benefits, legal requirements, and key terminology. The unit covers the seven principles of HACCP and how these systems are applied in food production workplaces.
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 brining and salting fish/shellfishReal unit · FDQ Limited
This unit offers a comprehensive understanding of the principles of brining and salting fish and shellfish. You'll study how raw material characteristics, brine control, and curing methods affect product quality and osmotic processes.
What you'll be able to do
- Understand how the characteristics of raw materials impact the brining and salting process.
- Understand the different types of brines used in fish and shellfish processing and how their properties are controlled.
- Understand the factors that affect the quality of brined and cured fish and shellfish.
- Understand different brining and curing methods and their osmotic impacts on fish and shellfish.
Principles of cans and closing cans in food manufactureReal unit · FDQ Limited
You'll understand the principles of canning food products, including hygiene, safety, and regulatory standards. The unit covers preparation, filling, sealing, and sterilisation processes within food manufacture.
What you'll be able to do
- Understand the requirements for canning food products, including hygiene, safety, and regulatory standards
- Understand the canning process, including preparation, filling, sealing, and sterilisation techniques
Principles of displaying fish/shellfish in a sales environmentReal unit · FDQ Limited
You'll understand the principles of displaying fish and shellfish in a sales environment. This includes knowledge of relevant regulations, food safety and labelling requirements, product characteristics, seasonality, and how to evaluate display performance.
What you'll be able to do
- Understand the regulations and procedures for the display of fish and shellfish, including food safety and labelling requirements.
- Understand the different types of fish and shellfish products, including their characteristics, seasonality, and storage requirements.
- Understand the principles of fish and shellfish display, including visual appeal, temperature control, and stock rotation.
- Understand data and performance metrics related to fish and shellfish displays, such as sales figures and waste levels.
Principles of fish/shellfish quality assessmentReal unit · FDQ Limited
This unit provides an understanding of the biological, chemical, and physical processes involved in fish and shellfish spoilage. You'll also study sensory assessment methods and the management of quality assessment panels.
What you'll be able to do
- Understand the fundamental principles of fish and shellfish spoilage, including the biological, chemical, and physical processes involved.
- Understand the principles underpinning various fish and shellfish quality assessment methods, including sensory, chemical, and microbiological techniques.
- Understand the principles of establishing and managing fish and shellfish quality assessment panels, including selection, training, and performance monitoring.
Principles of fish/shellfish smokingReal unit · FDQ Limited
This unit offers learners an understanding of the principles of smoking fish and shellfish. You'll explore different smoking methods, factors affecting the process, preparation requirements, process control, and quality assurance including handling and testing.
What you'll be able to do
- Understand the various methods used for smoking fish and shellfish.
- Understand the factors that can impact the smoking process of fish and shellfish.
- Understand the necessary preparations required before smoking fish and shellfish.
- Understand how to effectively control the smoking process for fish and shellfish to achieve desired results.
- Understand the correct handling procedures for smoked fish and shellfish.
- Understand the testing methods used to assess the quality of smoked fish and shellfish.
- Understand the potential quality issues that can arise during the smoking process of fish and shellfish.
Principles of frying fish and chipsReal unit · FDQ Limited
You'll understand the principles relating to raw materials, fats and oils, heat transfer, and frying processes specific to fish and chips. The unit also addresses error avoidance, sustainability, and quality indicators in frying.
What you'll be able to do
- Understand the key principles relating to the raw materials used for frying fish and chips, including sourcing, storage, and preparation techniques.
- Understand the principles governing the selection and use of fats and oils for frying fish and chips, including their properties, stability, and health implications.
- Understand the principles of heat transfer and the frying process for fish and chips, including temperature control, cooking times, and quality indicators.
- Understand the principles of error avoidance in the frying process, and the impact of sustainability and environmental considerations on fish and chip frying operations.
Principles of marine finfish product knowledgeReal unit · FDQ Limited
This unit provides learners with foundational knowledge of marine finfish products. You'll study species identification, harvesting and stock management principles, processing, packing, distribution, seasonal impacts, taste, nutrition, and food safety considerations.
What you'll be able to do
- Understand the range of marine finfish species available and the principles of harvesting and managing fish stocks.
- Understand the principles involved in the processing, packing, and distribution of marine finfish, including the impact of seasonal variations.
- Understand the principles related to the taste, flavour, and nutritional value of marine finfish, as well as potential food safety issues.
- Understand the principles of consumer needs and expectations regarding marine finfish products and the methods used for quality assessment.
Principles of organisational compliance in a food businessReal unit · FDQ Limited
This unit provides learners with an understanding of organisational compliance in a food business. You'll learn about relevant legislation, factors influencing compliance, maintaining records, and reporting to ensure adherence to food safety and consumer protection standards.
What you'll be able to do
- Know the purpose of organisational compliance in a food business, including relevant legislation and industry standards
- Identify the factors that influence organisational compliance within a food business environment
- Maintain organisational compliance in a food business, including record-keeping and documentation
- Report any breaches or issues related to food business compliance to the appropriate personnel
- Update food business compliance procedures in line with changes in legislation or best practice
Principles of product quality and improvements in food operationsReal unit · FDQ Limited
This unit covers maintaining product quality and contributing to continuous improvements in food operations. You'll understand quality standards, control measures, factors affecting quality, and how to identify and implement improvement opportunities.
What you'll be able to do
- Understand how to maintain product quality in food operations, adhering to relevant standards and procedures.
- Understand how to contribute to continuous improvements in food operations, identifying opportunities for enhancement.
Principles of seafood quality scienceReal unit · FDQ Limited
You'll understand the principles of seafood quality science, including live animal variation, harvesting methods, spoilage organisms, biochemistry, and factors affecting freshness, nutrition, and food safety risks in seafood products.
What you'll be able to do
- Understand the principles of live animal variation and how this impacts seafood quality.
- Understand the principles of harvesting techniques and their effect on seafood quality.
- Understand the principles of spoilage organisms and their role in seafood deterioration.
- Understand the principles of seafood biochemistry and its influence on quality.
- Understand the principles of how quality impacts seafood characteristics such as appearance, texture, and flavour.
- Understand the principles of seafood freshness indicators and assessment methods.
- Understand the principles of seafood nutrition and its importance for human health.
- Understand the principles of food safety risks associated with seafood consumption.
Principles of setting targets and monitoring performance in a food businessReal unit · FDQ Limited
You'll gain knowledge of setting targets and monitoring performance in a food business, understanding their purpose, application, and how to implement and maintain systems that improve efficiency and help achieve business objectives.
What you'll be able to do
- Know the purpose and application of food business target setting and performance monitoring, including its role in achieving business objectives and improving efficiency
- Implement and maintain a food business performance monitoring system, including selecting appropriate metrics, collecting data, and analysing results
- Develop and update a food business target setting and performance monitoring system, including setting realistic targets, tracking progress, and making adjustments as needed
Principles of shellfish, non-marine finfish and marine food products, product knowledgeReal unit · FDQ Limited
You'll gain comprehensive knowledge of shellfish, non-marine finfish, and marine food products, including species identification, harvesting principles, stock management, processing, packing, distribution, and seasonal impacts. The unit also covers taste, flavour, nutrition, food safety, and consumer needs.
What you'll be able to do
- Understand the range of shellfish, non-marine finfish and marine food product species, and the principles of their harvesting and stock management
- Understand the principles of processing, packing, and distribution of various species, considering seasonal impacts on availability and quality
- Understand the principles of taste, flavour, and nutritional value of different species, and identify potential food safety issues associated with them
- Understand the principles of consumer needs and expectations regarding different species, and the key quality assessment issues relevant to these products
Principles of sterile processing in food technologyReal unit · FDQ Limited
You'll explore the principles and aims of sterile processing technology in food technology, including heat and pH treatments and the effects of osmotically active substances. The unit also covers the structure and use of glass and sterilisable pouches in food preservation.
What you'll be able to do
- Understand the aim and fundamental principles underpinning sterile processing technology within the food industry
- Understand the application of heat treatments as a sterile processing technology, including their effects on food products
- Understand the application of pH treatments as a sterile processing technology, including their effects on food products
- Understand the effect of osmotically active substances on sterile processing technologies and their impact on food preservation
- Understand the structure and appropriate use of glass containers in sterile processing applications
- Understand the structure and appropriate use of sterilisable pouches in sterile processing applications
Principles of supporting an organisational culture in a food businessReal unit · FDQ Limited
This unit provides learners with an understanding of organisational culture in a food business, including its impact on food safety, employee morale, productivity, and how leadership and communication influence culture and its development.
What you'll be able to do
- Know the importance of organisational culture in a food business, including its impact on employee behaviour, productivity, and overall success
- Know how organisational culture is influenced in a food business, including factors such as leadership style, communication practices, and employee engagement
- Know how organisational culture can be determined and changed in a food business, including methods for assessing current culture and strategies for implementing desired changes
Principles of using and storing materials in food operationsReal unit · FDQ Limited
This unit covers correct storage and handling of ingredients and materials in food operations, focusing on maintaining quality and safety. You'll understand systems used to control storage and handling to prevent contamination and damage.
What you'll be able to do
- Understand how to store ingredients and materials correctly in food operations, maintaining their quality and safety
- Understand how to handle ingredients and materials correctly in food operations, preventing contamination and damage
- Understand the systems used to control the handling of materials in food operations, ensuring traceability and compliance
- Understand the systems used to control the storage of materials in food operations, maintaining optimal conditions and preventing spoilage
Process fish by handReal unit · FDQ Limited
This unit covers the skills necessary for processing fish by hand, including gutting, scaling, and cleaning procedures.
What you'll be able to do
- Demonstrate abilities in processing fish by hand.
Process fish/shellfish in a sales environmentReal unit · FDQ Limited
You'll learn to process fish and shellfish in a sales environment, including preparation, use of hand-tools, and finishing processes. The unit emphasises hygiene, safety, quality standards, and appropriate product presentation.
What you'll be able to do
- Prepare to process fish/shellfish for sale, ensuring correct hygiene and safety procedures are followed
- Process fish/shellfish using hand-tools in readiness for sale, meeting quality standards
- Finish processing fish/shellfish for sale, including presentation and labelling
Produce individual packs by hand in food operationsReal unit · FDQ Limited
You'll develop the skills to produce individual packs by hand in food operations, including preparation, following established procedures, maintaining quality standards, and completing packing tasks with accurate labelling and sealing.
What you'll be able to do
- Prepare to produce packs by hand in food operations, including gathering necessary materials, equipment, and documentation
- Carry out production of packs by hand in food operations, following established procedures and quality standards
- Finish production of packs by hand in food operations, including labelling, sealing, and preparing packs for storage or distribution
Produce product packs in food operationsReal unit · FDQ Limited
You'll develop practical skills to prepare for, produce, and finish individual product packs in food operations, adhering to specified recipes and quality standards. The unit includes preparation of work areas, selection of materials, and ensuring compliance with production targets.
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
Sell food products in a retail environmentReal unit · FDQ Limited
You'll learn to sell food products in a retail environment by establishing and satisfying customer needs. The unit includes communication techniques, providing product information, handling queries, and processing sales according to 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.
Sharpen cutting tools for use in food operationsReal unit · FDQ Limited
It teaches you to sharpen cutting tools used in food operations safely and effectively. You'll identify different tools, apply correct sharpening techniques, use appropriate equipment, and maintain the edge of tools through regular care.
What you'll be able to do
- Sharpen cutting tools to a safe and effective standard, using appropriate techniques and equipment
- Maintain the edge of cutting tools through regular honing and cleaning, ensuring optimal performance and longevity
Shuck bivalves by handReal unit · FDQ Limited
This unit equips learners with the skills to prepare for and shuck bivalves by hand safely and hygienically. You'll learn to select and maintain equipment, demonstrate correct shucking techniques, and ensure quality and cleanliness throughout the process.
What you'll be able to do
- Prepare the work area and equipment for shucking bivalves by hand
- Select and use appropriate tools and equipment for shucking bivalves
- Demonstrate the correct techniques for shucking bivalves by hand, ensuring minimal damage to the meat
- Inspect shucked bivalves for quality and remove any shell fragments or impurities
- Maintain equipment and the workstation in a clean and hygienic condition during shucking operations
- Store shucked bivalves correctly to maintain freshness and prevent contamination
- Dispose of waste materials safely and hygienically
- Complete shucking operations according to workplace procedures
- Clean and sanitise the work area and equipment after shucking operations
Slice and bag individual food productsReal unit · FDQ Limited
It teaches you to slice individual food products to specified thickness and size, and to bag them correctly. You'll select appropriate equipment and packaging, applying practical skills for preparation and labelling.
What you'll be able to do
- Slice individual food products to the required thickness and size
- Bag individual food products, ensuring correct packaging and labelling
Store goods and materials in food operationsReal unit · FDQ Limited
You'll gain knowledge and skills to store goods and materials safely and hygienically in food operations. The unit covers selecting appropriate goods, handling techniques to prevent contamination, storing in allocated locations, and completing relevant documentation.
What you'll be able to do
- Select goods and materials for storage, ensuring they meet quality and safety standards.
- Handle goods and materials safely to prevent damage or contamination.
- Handle goods and materials hygienically to maintain food safety standards.
- Store goods and materials in allocated locations according to organisational procedures.
- Store goods and materials in a manner that prevents spoilage, damage, or contamination.
- Check documentation to ensure accuracy and completeness.
- Complete documentation accurately and legibly to maintain proper records.
Supply materials for production in food operationsReal unit · FDQ Limited
You'll learn to supply materials for production in food operations by matching production needs with available supplies. They will maintain consistent material flow to production areas and workstations, ensuring discrepancies are reported.
What you'll be able to do
- Match production needs with the availability of supplies, ensuring sufficient quantities are available
- Maintain a consistent supply of materials to the production area
- Maintain a consistent supply of materials to individual work stations
The principles of food safety for manufacturingReal unit · FDQ Limited
You'll understand the principles of food safety within manufacturing environments, focusing on personal responsibility, hygiene, and maintaining clean working areas. The unit covers relevant legislation and the importance of keeping products safe to prevent contamination.
What you'll be able to do
- Understand how individuals can take personal responsibility for maintaining food safety standards in a manufacturing environment.
- Understand the importance of maintaining personal cleanliness and hygiene to prevent food contamination.
- Understand how to ensure that working areas are kept clean and hygienic to minimise the risk of food safety hazards.
- Understand the importance of implementing procedures to keep food products safe from contamination and spoilage.
Understand how to assemble and process products for food serviceReal unit · FDQ Limited
You'll understand the requirements for assembling and processing food service products, including hygiene, safety, and quality standards. The unit emphasises maintaining high quality throughout the assembly and processing stages.
What you'll be able to do
- Describe the requirements for the assembly and processing of food service products, including hygiene, safety, and quality standards
- Explain how to maintain high standards of quality in food service products throughout the assembly and processing stages
Understand how to assemble fish/shellfish products by handReal unit · FDQ Limited
You'll understand the requirements, procedures, and techniques for assembling fish and shellfish products by hand. The unit covers hygiene, safety, and quality standards, preparation of equipment and materials, assembly processes, and finishing operations.
What you'll be able to do
- Know and understand the requirements for assembling fish/shellfish products by hand, including hygiene, safety, and quality standards
- Prepare the necessary equipment, materials, and workspace for assembling fish/shellfish products efficiently
- Assemble fish/shellfish products by hand, following established procedures and techniques
- Finish assembly operations, including quality checks, labelling, and presentation
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operationsReal unit · FDQ Limited
It teaches you to understand how to avoid contamination during cleaning in place (CIP) procedures and how to complete CIP effectively. It covers identification of contamination sources, prevention methods, 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 product changeovers in food manufactureReal unit · FDQ Limited
This unit provides learners with an understanding of requirements and procedures for carrying out product changeovers in food manufacture. It covers regulatory and organisational standards, allergen control, changeover steps, and problem-solving during the process.
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 shellfish depuration processingReal unit · FDQ Limited
You'll understand how to establish and maintain shellfish in depuration systems. The unit covers monitoring water quality, maintaining environmental conditions, and unloading shellfish to ensure effective depuration and handling.
What you'll be able to do
- Establish and maintain fish and shellfish in depuration systems, including monitoring water quality and environmental conditions.
- Unload shellfish from depuration systems, ensuring proper handling and storage to maintain quality and safety.
Understand how to carry out task hand-over procedures in food manufactureReal unit · FDQ Limited
This unit focuses on task hand-over procedures in food manufacture, covering organisational policies, the importance of effective communication, and the consequences of poor hand-over practices. You'll identify key information to be communicated during hand-overs.
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 operationsReal unit · FDQ Limited
This unit provides an understanding of continuous improvement principles in food operations, covering its importance, supporting resources and measures, and how to support and communicate improvement activities to enhance 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 operationsReal unit · FDQ Limited
This unit covers the requirements for contributing to environmental safety in food operations. You'll gain knowledge of relevant legislation, recognise signs of environmental damage, and learn practices to reduce environmental impact during food production.
What you'll be able to do
- Comply with environmental safety requirements in food operations.
- Recognise environmental damage in food operations.
- Work in a way that reduces environmental damage in food operations.
Understand how to contribute to problem diagnosis in food manufactureReal unit · FDQ Limited
You'll gain knowledge of contributing to problem diagnosis in food manufacture. The unit includes identifying potential problems, analysing issues, reporting procedures, and understanding the importance of problem identification.
What you'll be able to do
- Contribute to identifying problems in your area of work within food manufacture.
- Contribute to analysing and reporting problems within your work area in food manufacture.
Understand how to contribute to problem resolution in food manufactureReal unit · FDQ Limited
You'll learn to contribute to problem resolution in food manufacture. The unit covers identifying common problems, communicating effectively with colleagues, and participating in the identification 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 the effectiveness of food retail operationsReal unit · FDQ Limited
This unit provides knowledge on organising work activities to optimise effectiveness in food retail operations. You'll understand task prioritisation, time management, resource allocation, and how to contribute to operational improvements.
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 operationsReal unit · FDQ Limited
You'll gain knowledge to contribute to the maintenance of plant and equipment in food operations. The unit includes preparing for maintenance, carrying out routine tasks safely, identifying issues, and completing maintenance procedures accurately.
What you'll be able to do
- Prepare for maintenance activities on plant and equipment in food operations.
- Safely carry out routine maintenance tasks on plant and equipment in food operations.
- Identify and deal with common maintenance issues and problems that may arise during maintenance activities in food operations.
- Accurately complete maintenance procedures and documentation in food operations.
Understand how to control defrosting in food manufactureReal unit · FDQ Limited
This unit provides an understanding of controlling the defrosting process in food manufacture. You'll learn to prepare the defrosting area and equipment, maintain quality standards, and complete the process while adhering to safety and hygiene requirements.
What you'll be able to do
- Describe how to prepare the work area and equipment for the defrosting process in food manufacture.
- Explain the importance of maintaining high standards of quality throughout the defrosting process.
- Outline the steps required to complete the defrosting process safely and effectively.
Understand how to control fish/shellfish defrostingReal unit · FDQ Limited
This unit provides knowledge of regulatory and organisational requirements for defrosting fish and shellfish. You'll learn about temperature control, defrosting methods, and how to monitor and complete the defrosting process safely and effectively.
What you'll be able to do
- Identify the regulatory and organisational requirements for defrosting fish and shellfish
- Explain the importance of controlling temperature and time during defrosting
- Describe the different methods of defrosting fish and shellfish
- Prepare the work area and equipment for defrosting fish and shellfish
- Select the appropriate defrosting method for the type of fish or shellfish
- Monitor the defrosting process to ensure it meets required standards
- Record the defrosting process according to workplace procedures
- Complete the defrosting process according to workplace procedures
- Store defrosted fish and shellfish correctly to maintain quality and safety
Understand how to control hygiene cleaning in food operationsReal unit · FDQ Limited
This unit covers the requirements for hygiene cleaning in food operations, including relevant legislation, organisational procedures, and safe practices for preparation, execution, and completion. You'll gain knowledge of risk assessments and selection of appropriate cleaning materials to maintain hygiene standards.
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 manufactureReal unit · FDQ Limited
You'll understand the requirements for controlling processes in food manufacture, including preparation, execution, and completion of control procedures while adhering to food safety and quality standards to prevent potential issues.
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 control shellfish depuration processingReal unit · FDQ Limited
You'll understand effective shellfish depuration operations and relevant legal and regulatory requirements. The unit covers water quality monitoring, shellfish handling, system maintenance, hygiene standards, and traceability procedures.
What you'll be able to do
- Know the procedures for effective shellfish depuration operations, including water quality monitoring, shellfish handling, and system maintenance.
- Know the legal and regulatory requirements for shellfish depuration, including hygiene standards, traceability, and record-keeping.
Understand how to control shellfish meat extraction operationsReal unit · FDQ Limited
You'll gain knowledge of controlling shellfish meat extraction operations, including hygiene, safety, and legal requirements. The unit covers preparation, extraction techniques, and completion procedures to ensure compliance and product quality.
What you'll be able to do
- Know what the requirements are for extracting shellfish meat, including hygiene, safety, and legal obligations.
- Prepare to extract shellfish meat, ensuring the work area, equipment, and shellfish are ready for processing.
- Extract shellfish meat, using appropriate techniques and tools to maximise yield and minimise damage.
- Finish extracting shellfish meat, including cleaning, quality checks, and storage procedures.
Understand how to control the dry curing of fishReal unit · FDQ Limited
This unit provides knowledge on controlling the dry curing of fish, including hygiene, temperature, and humidity requirements. You'll understand preparation, curing, and finishing processes while managing potential hazards effectively.
What you'll be able to do
- Know the requirements for controlling the dry curing of fish, including hygiene, temperature, and humidity.
- Prepare fish for dry curing, including cleaning, salting, and seasoning.
- Dry-cure fish, including monitoring the curing process and adjusting conditions as needed.
- Finish the curing process, including washing, drying, and packaging the cured fish.
Understand how to control the fish/shellfish brining processReal unit · FDQ Limited
This unit provides learners with knowledge of controlling the fish and shellfish brining process. You'll understand hygiene, temperature, and brine concentration requirements, as well as how to prepare for, carry out, and complete the brining process.
What you'll be able to do
- Understand the requirements for controlling the fish/shellfish brining process, including hygiene, temperature, and brine concentration.
- Understand how to prepare to brine fish/shellfish, including selecting appropriate raw materials and preparing the brine solution.
- Understand how to brine fish/shellfish, including controlling the brining time and monitoring the process.
- Understand how to finish the brining process, including rinsing, draining, and packaging the brined fish/shellfish.
Understand how to control the fish/shellfish marinating processReal unit · FDQ Limited
This unit covers the control of the fish and shellfish marinating process. You'll learn about food safety requirements, recipe specifications, quality standards, and how to prepare ingredients and equipment to carry out and complete the marinating process correctly.
What you'll be able to do
- Know what the requirements are for marinating fish and shellfish, including food safety, recipe specifications, and quality standards.
- Prepare to marinate fish and shellfish, including selecting appropriate ingredients and preparing the marinating solution.
- Marinate fish and shellfish, ensuring proper immersion, temperature control, and marinating time.
- Finish the marinating process, including draining, storing, and labelling the marinated fish and shellfish.
Understand how to control the fish/shellfish smoking processReal unit · FDQ Limited
This unit provides knowledge of controlling the fish and shellfish smoking process. You'll understand temperature, humidity, and smoke density requirements, and how to prepare fish/shellfish through cleaning, brining, and drying.
What you'll be able to do
- Know the requirements for controlling the fish/shellfish smoking process, including temperature, humidity, and smoke density
- Prepare fish/shellfish for smoking, including cleaning, brining, and drying
- Smoke fish/shellfish using appropriate equipment and techniques, monitoring the process to ensure quality and safety
- Finish the smoking process, including cooling, packaging, and storage
Understand how to control washing and drying machinery in food operationsReal unit · FDQ Limited
You'll gain knowledge of controlling washing and drying machinery in food operations, including understanding machinery controls, following specifications and procedures, and identifying and resolving common problems during washing and drying processes.
What you'll be able to do
- Know about controlling washing machinery according to specifications and procedures
- Know about controlling drying machinery according to specifications and procedures
- Identify and deal with problems that may arise during the washing process
- Identify and deal with problems that may arise during the drying process
Understand how to deal effectively with waste in food operationsReal unit · FDQ Limited
This unit covers the different forms of waste generated in food operations, procedures for handling and disposal, and legal requirements for waste management. You'll understand safe waste handling practices to minimise health and environmental risks.
What you'll be able to do
- Know about the different forms of waste generated in food operations, including their classification and characteristics
- Know about the established procedures for handling different types of waste in food operations, ensuring hygiene and safety
- Know about the procedures for dealing with different types of waste in food operations, including disposal and recycling methods
- Handle waste safely in food operations, minimising risks to health and the environment
- Know about the legal requirements for waste management in the food industry, including relevant regulations and guidelines
Understand how to display fish/shellfish in a sales environmentReal unit · FDQ Limited
You'll understand the requirements for displaying fish and shellfish in a sales environment. The unit covers legal and organisational procedures, food safety and hygiene standards, and the preparation and maintenance of display areas.
What you'll be able to do
- Know the legal and organisational requirements for displaying fish and shellfish in a sales environment, including food safety and hygiene standards
- Prepare the display area and the fish/shellfish for display, ensuring freshness and visual appeal
- Display fish and shellfish effectively in a sales environment, considering factors such as temperature control, presentation, and labelling
- Dismantle and clean fish/shellfish displays in a sales environment, following hygiene procedures and waste disposal guidelines
Understand how to extract shellfish meat by handReal unit · FDQ Limited
You'll gain knowledge of the hygiene, safety, and legal requirements for extracting shellfish meat by hand. The unit covers preparation of the work area and shellfish, as well as techniques to safely and hygienically maximise meat extraction.
What you'll be able to do
- Know what the requirements are for extracting shellfish meat by hand, including hygiene, safety, and legal obligations.
- Prepare to extract shellfish meat by hand, ensuring the work area, equipment, and shellfish are ready for processing.
- Extract shellfish meat by hand, using appropriate techniques and tools to maximise yield and minimise damage.
- Finish extracting shellfish meat by hand, including cleaning, quality checks, and storage procedures.
Understand how to fill or extrude meat and meat-based mixturesReal unit · FDQ Limited
You'll understand how to prepare and operate equipment for filling or extruding meat and meat-based mixtures. The unit covers equipment checks, casing preparation, and adherence to health and safety legislation and guidelines.
What you'll be able to do
- Understand how to prepare equipment and materials for filling or extruding meat
- Understand the health and safety requirements when preparing to fill or extrude meat
- Fill meat or meat-based mixtures using appropriate techniques
- Extrude meat or meat-based mixtures using appropriate techniques
Understand how to fillet fish by handReal unit · FDQ Limited
This unit provides knowledge and understanding of the techniques and processes involved in filleting fish by hand.
What you'll be able to do
- Describe the filleting process of fish by hand.
Understand how to finish bake off productsReal unit · FDQ Limited
You'll gain knowledge of preparing work areas, equipment, and materials for finishing bake-off products. The unit covers various finishing techniques and the completion of the finishing process in accordance with hygiene and quality standards.
What you'll be able to do
- Prepare the work area, equipment, and materials for finishing bake-off products.
- Apply various finishing techniques to bake-off products according to specifications.
- Complete the finishing process for bake-off products, including quality checks and presentation.
Understand how to grade fish/shellfish by handReal unit · FDQ Limited
You'll develop the skills to grade fish and shellfish by hand, including understanding quality standards, preparing a clean workspace, identifying defects, and completing grading with appropriate documentation and storage procedures.
What you'll be able to do
- Describe the requirements for grading fish/shellfish by hand, including quality standards and customer specifications
- Explain how to prepare to grade fish/shellfish by hand, ensuring a clean and organised workspace
- Grade fish/shellfish by hand, accurately assessing quality and size
- Describe how to finish grading fish/shellfish by hand, including documentation and storage
Understand how to gut and clean fish by handReal unit · FDQ Limited
You'll understand regulatory and organisational requirements for gutting and cleaning fish by hand. The unit covers preparation, hygiene, safety considerations, and correct techniques to complete gutting operations effectively.
What you'll be able to do
- Identify the regulatory and organisational requirements for gutting and cleaning fish by hand
- Describe the importance of hygiene and safety when gutting and cleaning fish by hand
- Explain the different types of fish and their specific gutting and cleaning requirements
- Prepare the work area and equipment for gutting operations
- Select and use appropriate tools and equipment for gutting and cleaning fish
- Demonstrate the correct techniques for gutting and washing fish by hand
- Dispose of waste materials safely and hygienically
- Complete gutting operations according to workplace procedures
- Clean and sanitise the work area and equipment after gutting operations
Understand how to harvest fish for food supplyReal unit · FDQ Limited
You'll gain knowledge to prepare for and safely harvest fish for food supply. The unit covers equipment selection, regulatory compliance, equipment checks, and effective harvesting methods to minimise damage and waste.
What you'll be able to do
- Prepare for harvesting fish for food supply, including selecting appropriate equipment and ensuring compliance with regulations
- Harvest fish for food supply using safe and effective methods, minimising damage and waste
Understand how to intake fish/shellfishReal unit · FDQ Limited
This unit provides a comprehensive understanding of the fish and shellfish intake process. You'll learn requirements, preparation, procedures, and documentation needed to ensure compliance with food safety and quality standards.
What you'll be able to do
- Describe the requirements for the intake of fish/shellfish
- Explain how to prepare for the intake of fish/shellfish
- Demonstrate how to intake fish/shellfish according to workplace procedures
- Describe how to finish the intake process, including storage and documentation
Understand how to lift and handle materials safely in food operationsReal unit · FDQ Limited
You'll understand health and safety standards related to lifting and handling materials in food operations, including safe techniques, risk assessments, and recognising personal limits. The unit emphasises effective communication and adherence to legislation to prevent injury.
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 operationsReal unit · FDQ Limited
This unit covers the procedures for maintaining product quality in food operations. You'll learn to carry out quality checks on food products and processes, accurately record and store information, and understand the importance of communicating results effectively.
What you'll be able to do
- Carry out quality checks on food products and processes, following established procedures.
- Accurately record and store information related to product quality checks, adhering to relevant guidelines.
- Know about the importance of communicating the results of quality checks to relevant personnel in a timely and effective manner.
Understand how to maintain workplace food safety standards in operationsReal unit · FDQ Limited
You'll gain knowledge to maintain workplace food safety standards in food operations. The unit covers safe food handling practices, pest and infestation management, and strategies to minimise risks of contamination and food poisoning to ensure food safety compliance.
What you'll be able to do
- Recognise the importance of safe food handling practices in maintaining food safety standards.
- Understand how to deal with pests and infestations to prevent contamination.
- Explain the importance of minimising the risks of contamination and food poisoning in food operations.
Understand how to maintain workplace health and safety in food operationsReal unit · FDQ Limited
This unit provides knowledge of workplace health and safety in food operations, identifying common physical, chemical, and biological hazards. You'll understand necessary precautions, procedures, and health and safety features of equipment and materials to mitigate risks.
What you'll be able to do
- Know the main safety risks and hazards that are commonly present in the food operations working environment.
- Know the health and safety precautions and procedures that must be followed in the workplace to mitigate risks.
- Know the health and safety features of the equipment and materials used in food operations, including safe operating procedures and potential hazards.
Understand how to maximise sales of food products in a retail environmentReal unit · FDQ Limited
This unit provides learners with an understanding of maximising sales of food products in retail. They will learn to confirm compliance with food safety and presentation standards, address display problems, and monitor display effectiveness.
What you'll be able to do
- Confirm compliance with required standards for displaying goods in a retail environment, including food safety, hygiene, and presentation standards.
- Deal with problems in displaying goods, such as damaged products, incorrect pricing, and inadequate stock levels.
- Assess and monitor displays to ensure they are attractive, informative, and effective in promoting sales.
Understand how to monitor and control the recovery and separation of by-products in food operationsReal unit · FDQ Limited
This unit covers monitoring and controlling the recovery and separation of by-products in food operations. You'll learn to identify by-products, apply methods to minimise waste, ensure compliance with regulations, and organise efficient recovery and despatch processes.
What you'll be able to do
- Monitor the recovery of by-products in food operations to ensure efficiency and compliance.
- Control the recovery of by-products in food operations to minimise waste and maximise resource utilisation.
- Control the separation of by-products in food operations to maintain quality and prevent contamination.
- Organise the separation of by-products in food operations to optimise workflow and productivity.
- Control the recovery of by-products in food operations to meet environmental standards and regulations.
- Organise the recovery of by-products in food operations to ensure proper handling and storage.
- Control the despatch of by-products to ensure safe and efficient transportation.
- Organise the despatch of by-products to comply with relevant regulations and customer requirements.
Understand how to monitor and control waste disposal in food operationsReal unit · FDQ Limited
This unit provides learners with an understanding of monitoring and controlling waste disposal in food operations. You'll explore relevant regulations, waste separation techniques, and procedures for the storage and handling of waste to ensure compliance and hygiene.
What you'll be able to do
- Monitor and control waste disposal in food operations, adhering to relevant regulations and organisational procedures.
- Control and organise waste separation to maximise recycling and minimise environmental impact.
- Control and organise the storage and handling of waste, ensuring hygiene and preventing contamination.
Understand how to monitor and improve environmental good practice in food operationsReal unit · FDQ Limited
It teaches you to understand how to monitor and improve environmental good practice in food operations. You'll study organisational procedures, recognise examples of good practice, and learn how to contribute to environmental improvements effectively.
What you'll be able to do
- Follow organisational procedures related to environmental good practice in food operations.
- Recognise examples of environmental good practice within food operations.
- Contribute to the improvement of environmental good practice within food operations.
Understand how to monitor food hygiene standards using rapid test methods in operationsReal unit · FDQ Limited
This unit provides knowledge of preparing equipment, conducting rapid food hygiene tests, and recording and reporting results in food operations. You'll understand calibration, test methods, and interpretation of results to monitor hygiene standards effectively.
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 a counter/ take-away service in food operationsReal unit · FDQ Limited
This unit provides learners with the knowledge to operate a counter or take-away service in food operations, including following SOPs for taking orders, handling payments, and maintaining work areas and equipment to ensure efficient and hygienic service.
What you'll be able to do
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs), including taking orders accurately.
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs), including handling cash and card payments.
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs), including packaging and presenting food items.
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs), including cleaning and sanitising surfaces.
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs), including checking and replenishing stock levels.
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs), including reporting any faults or hazards.
Understand how to operate a table/tray service in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of operating a table or tray service in food operations. It includes providing product information, processing customer orders according to standard procedures, and serving customers professionally and courteously.
What you'll be able to do
- Provide customers with information about products and services according to Standard Operating Procedures (SOPs)
- Process customer orders accurately and efficiently according to Standard Operating Procedures (SOPs)
- Serve customers in a professional and courteous manner according to Standard Operating Procedures (SOPs)
Understand how to operate central control systems in food manufactureReal unit · FDQ Limited
You'll gain knowledge of central control systems in food manufacture, including their functions such as monitoring, control, and data logging. The unit also covers how to identify and avoid potential problems within these systems to optimise production processes.
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 pack and care for live shellfish for despatchReal unit · FDQ Limited
This unit provides an understanding of how to pack and care for live shellfish for despatch. You'll learn to select appropriate packaging, prepare for packing, care for shellfish during transport, and complete packing procedures to maintain viability.
What you'll be able to do
- Prepare for packing live shellfish for despatch, including selecting appropriate packaging materials and ensuring a suitable environment.
- Pack live shellfish for despatch, following established procedures to maintain their viability and minimise damage.
- Care for live shellfish during transport, including monitoring temperature and humidity levels to ensure their survival.
- Finish packing of live shellfish, including labelling and securing the packaging for safe and efficient despatch.
Understand how to pack and ice fish/shellfishReal unit · FDQ Limited
This unit provides knowledge of packing and icing fish and shellfish, focusing on hygiene, temperature control, and packaging regulations. You'll prepare equipment, materials, and workspaces to carry out packing and icing effectively.
What you'll be able to do
- Know and understand the requirements for packing and icing fish/shellfish, including hygiene, temperature control, and packaging regulations
- Prepare the necessary equipment, materials, and workspace for icing and packing fish/shellfish effectively
- Ice fish/shellfish correctly to maintain freshness and quality
- Pack fish/shellfish securely for transportation and storage
Understand how to pack orders for despatch in food operationsReal unit · FDQ Limited
You'll understand how to pack orders for despatch in food operations. The unit covers selection of packaging materials, correct labelling, and adherence to food safety standards to meet specified packing requirements.
What you'll be able to do
- Pack orders to meet specified requirements for despatch in food operations, including packaging materials and labelling.
Understand how to prepare and store savoury fillings and toppings in food manufactureReal unit · FDQ Limited
You'll understand how to prepare and store savoury fillings and toppings in food manufacture by following recipes, specifications, and hygiene standards. The unit covers accurate measurement, ingredient selection, and appropriate storage methods to maintain quality and safety.
What you'll be able to do
- Prepare savoury fillings and toppings in food manufacture, following recipes and specifications.
- Prepare savoury fillings and toppings in food manufacture, using appropriate equipment and techniques.
- Prepare savoury fillings and toppings in food manufacture, maintaining hygiene and safety standards.
- Store savoury fillings and toppings in food manufacture, using appropriate containers and labelling.
- Store savoury fillings and toppings in food manufacture, maintaining correct temperature control.
- Store savoury fillings and toppings in food manufacture, following stock rotation procedures.
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operationsReal 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 how to identify equipment requiring CIP, carry out pre-cleaning checks, and apply the stages and chemicals involved in the CIP process.
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 prepare orders for despatch in food operationsReal unit · FDQ Limited
You'll gain knowledge to prepare orders for despatch in food operations accurately and safely. The unit covers order assembly, quality and temperature control, and compliance with food safety regulations and procedures.
What you'll be able to do
- Know what the requirements are for preparing orders for despatch in food operations, including order accuracy, product quality, and temperature control.
- Assemble orders for despatch in food operations, ensuring all items are included and properly packaged.
- Prepare orders for despatch in food operations, including labelling, documentation, and loading procedures.
- Finish preparing orders for despatch in food operations, including final checks, securing the load, and completing necessary paperwork.
Understand how to prepare sauces and marinades in food manufactureReal unit · FDQ Limited
You'll understand the requirements for preparing sauces and marinades in food manufacture, including recipe specifications, ingredient selection, and quality control measures. The unit covers correct procedures for mixing, preparation, and finishing.
What you'll be able to do
- Know and understand the requirements for preparing sauces and marinades in food manufacture, including recipe specifications, ingredient selection, and quality control measures.
- Prepare for mixing sauces and marinades, including weighing and measuring ingredients accurately, and setting up the appropriate mixing equipment.
- Prepare sauces and marinades according to established recipes and procedures, ensuring consistent quality and flavour profiles.
- Finish mixing sauces and marinades, including adjusting seasoning, checking viscosity, and packaging the finished product for storage or distribution.
Understand how to prepare to operate a counter/take away service in food operationsReal unit · FDQ Limited
This unit covers the preparation of work areas and equipment for counter and take-away food service according to Standard Operating Procedures (SOPs). You'll gain knowledge of cleaning and hygiene practices required before and after service to maintain operational standards.
What you'll be able to do
- Describe how to prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Describe how to clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Understand how to prepare to operate a table/tray service in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge to prepare work areas and equipment for table or tray service in food operations. You'll learn cleaning procedures, equipment preparation, and clearing of dining areas according to Standard Operating Procedures.
What you'll be able to do
- Prepare work areas for table/tray service, ensuring cleanliness and organisation.
- Prepare equipment ready for service, ensuring it is clean, functional, and appropriately positioned.
- Prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs) to ensure consistency and efficiency.
- Clear dining areas after service, removing used tableware and debris.
- Clear service areas after service, returning equipment and supplies to their designated locations.
- Clear dining and service areas after service according to Standard Operating Procedures (SOPs) to maintain hygiene and safety standards.
Understand how to process fish by handReal unit · FDQ Limited
This unit provides essential knowledge regarding processing fish by hand.
What you'll be able to do
- Explain the processing requirements for fish.
Understand how to process fish/shellfish in a sales environmentReal unit · FDQ Limited
You'll understand the regulatory and organisational requirements for processing fish and shellfish in a sales environment. The unit covers preparation of work areas and equipment, safe processing techniques, and completion of processing operations in compliance with standards.
What you'll be able to do
- Know the regulatory and organisational requirements for processing fish and shellfish in a sales environment.
- Prepare the work area, equipment, and materials for processing fish and shellfish in a sales environment.
- Safely and effectively process fish and shellfish according to customer requirements in a sales environment.
- Complete processing operations and ensure the work area is clean and safe in a sales environment.
Understand how to produce product packs in food operationsReal unit · FDQ Limited
You'll understand how to meet production demands for product packs, control the production process, and complete production efficiently. The unit covers interpreting production schedules, preparing work areas, monitoring quality, and managing resources in food operations.
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 sell food products in a retail environmentReal unit · FDQ Limited
This unit covers how to establish customer needs, provide appropriate advice and recommendations, and process sales of food products in a retail environment. You'll understand customer interaction techniques and how to complete 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 sharpen cutting tools for use in food operationsReal unit · FDQ Limited
You'll gain an understanding of the importance of maintaining sharp cutting tools for safety and efficiency in food preparation. The unit covers identifying different knives, sharpening techniques, and maintaining sharp edges to improve food quality and reduce accidents.
What you'll be able to do
- Explain the importance of maintaining sharp edges on cutting tools for safety and efficiency
- Describe the different types of cutting tools used in food operations and their specific sharpening requirements
- Identify the equipment and materials required for sharpening cutting tools
- Demonstrate the correct techniques for sharpening cutting tools using appropriate equipment
- Assess the sharpness of cutting tools after sharpening
- Maintain sharp edges on cutting tools through regular honing and maintenance
- Store cutting tools safely and securely to prevent damage and injury
Understand how to shuck bivalves by handReal unit · FDQ Limited
You'll develop the skills and knowledge to safely shuck bivalves by hand, including preparation, correct shucking techniques, workstation maintenance, and finishing operations. The unit emphasises the use of personal protective equipment and appropriate tools.
What you'll be able to do
- Explain how to prepare to shuck bivalves by hand, including selecting appropriate tools and personal protective equipment
- Demonstrate how to shuck bivalves by hand, ensuring minimal damage to the product
- Maintain equipment and a workstation to shuck bivalves, following hygiene and safety regulations
- Describe how to finish shucking operations, including waste disposal and cleaning procedures
Understand how to slice and bag individual food productsReal unit · FDQ Limited
You'll gain understanding of safely slicing and bagging individual food products. The unit covers equipment use, safe operating procedures, hazard identification, and selection of appropriate packaging materials and labelling techniques.
What you'll be able to do
- Slice individual food products safely and effectively
- Bag individual food products using appropriate packaging materials and techniques
Understand how to store and organise goods and materials in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of how to store and organise goods and materials in food operations. You'll identify suitable storage locations, manage damaged items, and understand safety, security, environmental conditions, and organisational procedures.
What you'll be able to do
- Identify suitable storage locations for different types of goods and materials used in food operations, considering factors such as temperature, humidity, and accessibility
- Deal with damage to goods, materials, and equipment, including reporting procedures, segregation of damaged items, and preventative measures
- Know the safety, security, and environmental conditions required for the transport and storage of goods and materials, including relevant regulations and best practices
- Know the organisational communication and documentation procedures related to the storage and organisation of goods and materials, including stock control, traceability, and record-keeping
Understand how to supply materials for production in food operationsReal unit · FDQ Limited
You'll learn to supply materials for production in food operations. This includes checking stock levels, forecasting material needs based on production schedules, and maintaining supplies to ensure smooth production flow.
What you'll be able to do
- Determine the sufficiency of supplies of food and drink materials to meet production requirements
- Maintain supplies to ensure the smooth running of production
Understand how to use fish/shellfish quality assessment methodsReal unit · FDQ Limited
You'll understand factors affecting fish and shellfish quality throughout the supply chain and how to assess quality using appropriate methods. The unit highlights the importance of quality assessment for food safety and product standards.
What you'll be able to do
- Identify the various factors that affect the quality of fish/shellfish throughout the supply chain.
- Describe how to assess the quality of fish/shellfish using appropriate methods and techniques.
- Explain the importance of fish/shellfish quality assessment in relation to food safety, consumer satisfaction, and regulatory requirements.
Understand how to work effectively with others in food operationsReal unit · FDQ Limited
You'll gain knowledge and skills to work effectively within a team in food operations, including clear communication, giving and receiving information, and collabourating with colleagues to improve work practices and achieve 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 operationsReal unit · FDQ Limited
You'll learn to work effectively with others in food operations. The unit covers communication, understanding roles and responsibilities, and collabouration to improve working practices within a team.
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.
The honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 2 credits are regulated. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you’ve earned and what’s next.
Assemble and process products for food serviceAssemble fish/shellfish products by handCarry out product changeovers in food manufactureCarry out shellfish depuration processingCarry 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 operations
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
FDQ Level 2 Certificate for Proficiency in Fish and Shellfish Industry Skills
- 16_Monitor the separation of harvested biomaterial in biomanufacturing downstream processing using normal filtration
- Assemble and process products for food service
- Assemble fish or shellfish products by hand
- Blend or mix ingredients in food and drink operations
- Carry out hygiene cleaning in food and drink operations
- Carry out routine maintenance and repairs on aquaculture facilities
- Carry out task handover procedures in food and drink operations
- Check organisational compliance in a food and drink business
Where this can lead
Senior Quality Monitoring Specialist
This role isn't just a job; it's a stepping stone to a rewarding career where you can genuinely impact product quality, patient safety, and business success. We're looking for someone who wants to grow, learn, and make a real difference in the world of quality and compliance.
See the whole journey →Opens the roleSenior Quality Monitoring SpecialistOne of the jobs this qualification is a route intoSee the role →Future FluencyAll ten future skillsSee how every unit is contextualised by the tenExplore →
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
16_Monitor the separation of harvested biomaterial in biomanufacturing downstream processing using normal filtrationAssemble and process products for food serviceAssemble fish or shellfish products by handBlend or mix ingredients in food and drink operationsCarry out hygiene cleaning in food and drink operationsCarry out routine maintenance and repairs on aquaculture facilitiesCarry out task handover procedures in food and drink operationsCheck organisational compliance in a food and drink businessClean in place (CIP) plant and equipment in food and drink operationsCollect Data from FishCollect, sort and store spatConduct shellfish depuration operationsConduct shellfish depuration operationsContribute to continuous improvement in food and drink operationsContribute to environmental safety in food and drink operationsContribute to the effectiveness of food and drink retail operationsControl Enrobing in Food and Drink OperationsControl Product Defrosting in Food Operations Legacy+90 more
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your work in any of these jobs
Which job do you mean?
This unit equips learners with the skills to assemble and process food service products according to specifications. Learners will identify components, follow instructions, use appropriate tools, and ensure products meet quality standards.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for FDQ Level 2 Certificate for Proficiency in Fish and Shellfish Industry Skills
161 units in this credential, in the order it lists them, awarded by FDQ Limited.
- Assemble and process products for food service
- Assemble fish/shellfish products by hand
- Carry out product changeovers in food manufacture
- Carry out shellfish depuration processing
- Carry out task hand-over procedures in food manufacture
- Clean in place _CIP_ plant and equipment in food operations
and 155 more in the full unit list below.
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
Why this matters: AI can already remember and understand for you. What it can’t do is
take your real problem and judge the right call. So the only learning worth paying
for is the learning that takes you to the top. That’s exactly what a tutor doing it with
you, on your real work, is for.
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.