FDQ Limited · RQF Level 2

FDQ Level 2 Diploma 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 credits37
Guided learning105 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

The FDQ Level 2 Diploma is an occupational qualification for individuals working in the fish and shellfish industry. It covers essential skills and knowledge related to food safety, defrosting, depuration, and mixing processes within manufacturing technologies.

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

You'll learn to assemble and process food service products according to specifications and instructions. The unit covers identifying components, following assembly steps, using appropriate tools, and ensuring that finished products meet quality and portion size 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 develop the skills to prepare, assemble, and finish fish and shellfish products by hand. This includes maintaining hygiene standards, preparing ingredients, checking quality and quantity, and applying hand assembly techniques 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

You'll develop the ability to prepare for, carry out, and complete product changeovers in food manufacture. The unit emphasises minimising down-time and waste while following correct procedures to maintain production efficiency.

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

You'll learn to establish and maintain shellfish in depuration and to unload shellfish correctly post-depuration. The unit includes monitoring water quality and following specified procedures to ensure shellfish safety and quality.

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 learn to effectively hand over and take over responsibility for tasks in food manufacture. The unit emphasises clear communication, providing relevant information, and confirming understanding during task handover.

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

This unit equips learners with the skills to prepare for, carry out, and complete clean in place (CIP) procedures on plant and equipment in food operations. You'll understand safety precautions, 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

It teaches you to identify potential improvements in processes, procedures, and working practices within food operations. You'll share ideas, agree plans with colleagues, and evaluate the effectiveness of implemented improvements.

What you'll be able to do

Identify potential areas for improvement in the workplace, focusing on processes, procedures, and working practices within food operations
Share and communicate own ideas for improvement with colleagues and supervisors, contributing to a collaborative approach to problem-solving
Agree on a plan for implementing improvements, test the proposed changes, and evaluate the effectiveness of the implemented improvements in achieving desired outcomes

Contribute to environmental safety in food operationsReal unit · FDQ Limited

It teaches you to contribute to environmental safety in food operations by following procedures for waste disposal, energy and water conservation. You'll identify and report potential environmental hazards in the workplace.

What you'll be able to do

Contribute to maintaining workplace environmental safety by following established procedures and guidelines.
Contribute to the identification and reporting of potential environmental hazards in the workplace.
Contribute to the implementation of environmental safety measures in food operations.

Contribute to problem diagnosis in food manufactureReal unit · FDQ Limited

You'll contribute to identifying, diagnosing, and reporting problems during food manufacture. The unit covers recognising common issues, understanding their impact on food safety and quality, and applying diagnostic techniques to support problem-solving.

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

It teaches you to contribute to problem resolution in food manufacture by identifying causes, implementing solutions, and reporting on actions taken. It emphasises accurate data collection and collabourative approaches to resolving manufacturing issues.

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

You'll learn to organise their own activities effectively within food and drink retail operations. The unit includes prioritising tasks, managing time, communicating with colleagues and customers, 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 prepare for and carry out maintenance of plant and equipment in food operations. The unit covers safety guidelines, established procedures, and adherence to protocols during maintenance activities.

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

This unit covers the skills and knowledge required to control the defrosting process in food manufacture. You'll prepare for defrosting, manage the process to maintain product quality and safety, and complete the process by monitoring temperature and hygiene.

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

You'll gain skills to control depositing processes in food manufacture, including preparing equipment and materials, carrying out depositing according to specifications, and finishing operations. The unit also covers equipment adjustment and maintenance to ensure product quality.

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 develop knowledge and skills to control the enrobing process in food manufacture. The unit includes preparation, equipment setup, application of enrobing material, and finishing procedures such as cooling, decorating, 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 by preparing the work area, starting and performing gutting tasks, and finishing operations. Emphasis is placed on hygiene, safety, equipment use, and maintaining product quality.

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 by preparing the work area, starting and carrying out skinning, and finishing operations. Emphasis is placed on hygiene, equipment use, 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

You'll learn to control the defrosting process of fish and shellfish, ensuring hygiene and safety standards are met. The unit covers preparing the environment, starting and monitoring defrosting, and completing the process within specified timeframes.

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

This unit provides learners with skills to control forming processes in food manufacture. You'll prepare for, carry out, and finish forming operations according to product specifications, workplace procedures, and safety guidelines.

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 develop the skills to control heat treatment processes in food manufacture by preparing the work area and equipment, carrying out heat treatment according to specifications, and completing the process while ensuring safety and product quality.

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

You'll develop knowledge and skills to control hygiene cleaning in food operations. The unit covers preparing for cleaning, selecting appropriate equipment and chemicals, using personal protective equipment correctly, sanitising surfaces and equipment, and completing cleaning tasks according to procedures.

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

You'll learn to prepare for, carry out, and complete mixing processes in food manufacture according to product specifications. The unit covers selecting equipment and ingredients, ensuring quality characteristics, and verifying the consistency of the mix.

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

You'll gain the knowledge and skills to prepare for, carry out, and complete separation activities in food manufacture. This includes identifying necessary equipment, following specifications, monitoring processes, and ensuring quality and safety standards are met.

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 in compliance with procedures and regulations. The unit includes monitoring key parametres, identifying and addressing 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

You'll gain skills to prepare for, carry out, and complete shellfish meat extraction operations. The unit covers cleaning, sorting, equipment setup, extraction techniques, and maximising yield while minimising damage.

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

It teaches you to control size reduction processes in food manufacture. It covers preparation of work areas and equipment, carrying out size reduction safely and hygienically, and completing the process including cleaning and waste disposal.

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

This unit equips learners with the skills to control temperature reduction in food manufacture. It covers preparation, operation, and completion of temperature reduction processes according to specifications to maintain 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 covers the control of dry curing fish, including selecting suitable fish, preparing curing mixtures, and managing the curing environment. You'll be able to apply curing techniques and finish the process to meet quality specifications.

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

It teaches you to prepare fish and shellfish for brining, carry out the brining process according to recipes and procedures, and complete the process by monitoring and adjusting brine concentration and temperature. You'll also learn to set up and calibrate brining equipment.

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 provides learners with skills to control the marinating process for fish and shellfish. You'll prepare for marinating, apply 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, including preparation of products and equipment, monitoring smoking conditions, and completing the process to ensure consistent quality and safety.

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, monitoring performance, and responding to operational issues safely and effectively.

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 learn 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

You'll develop the skills to prepare for, carry out, and finish wrapping food products according to specified requirements and workplace procedures. This includes identifying product specifications, preparing materials, and applying correct wrapping techniques.

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

You'll develop the skills to separate and store waste effectively in food operations according to company procedures. The unit covers correct segregation of waste streams, safe storage practices, and the importance of waste management for compliance and safety.

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

You'll develop the skills to prepare, label, arrange, and maintain fish and shellfish displays in a sales environment. The unit covers hygiene, safety procedures, and organisational requirements to ensure products are presented attractively and safely.

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

This unit equips learners with the skills to extract shellfish meat by hand, including preparing a safe 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

You'll learn to prepare for and carry out filling or extrusion of meat and meat-based mixtures. The unit emphasises equipment sanitation, correct machine settings, recipe adherence, and process monitoring.

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

You'll learn how to fillet fish using hand techniques.

What you'll be able to do

Fillet fish by hand.

Finish bake off productsReal unit · FDQ Limited

This unit equips learners with the skills to finish bake-off products by preparing the work area, using appropriate tools and techniques such as glazing and decorating, and ensuring the quality and presentation meet required standards upon completion.

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

Techniques for manually grading fish and shellfish products.

What you'll be able to do

Understand the grading criteria for fish and shellfish.

Grade fish/shellfish by machineReal unit · FDQ Limited

You'll develop the skills to prepare work areas and equipment for fish and shellfish grading, carry out grading operations according to specified procedures, and complete the process including cleaning and maintenance, ensuring hygiene standards are met.

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

You'll learn to prepare for and carry out gutting and washing fish by hand. The unit covers maintaining a clean and safe workstation, correct gutting and washing techniques, tool maintenance, and finishing procedures.

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

This unit equips learners with the skills and knowledge to safely harvest fish for food supply. You'll assess environmental conditions, select appropriate equipment, apply harvesting techniques, and handle and store fish according to safety standards.

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 the skills and knowledge to safely and effectively intake fish and shellfish. The unit covers preparation, starting and completing the intake process, monitoring quality, and recording relevant information according to established procedures.

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

This unit equips learners with the skills to safely lift and handle materials in food operations by following instructions, operating handling equipment, and identifying hazards. You'll perform pre-use checks and apply safe transport methods to prevent injury and damage.

What you'll be able to do

Follow specified lifting and handling instructions in food operations
Operate handling equipment safely and correctly
Transport materials safely within the food operations environment

Maintain product quality in food operationsReal unit · FDQ Limited

It teaches you to conduct quality checks on food products, identify deviations from quality standards, and accurately record and communicate results to relevant personnel. You'll understand the importance of maintaining product quality in food operations.

What you'll be able to do

Conduct quality checks on products in food operations
Communicate the results of quality checks on products in food operations

Maintain workplace food safety standards in operationsReal unit · FDQ Limited

You'll gain knowledge and skills to maintain workplace food safety standards by keeping the workspace clean and tidy, applying food safety procedures in operations, and correctly disposing of waste materials to ensure a safe working environment.

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

You'll develop knowledge and skills to maintain workplace health and safety in food operations. This includes working within safety limits, following emergency procedures, and correctly using personal protective equipment (PPE).

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

You'll gain knowledge of environmental regulations and organisational procedures relevant to food operations. The unit focuses on maintaining, promoting, and improving environmental good practice through adherence to regulations and implementation of improvement methods.

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

It teaches you to maximise sales in a food retail environment through effective promotions and displays. You'll identify promotional opportunities, organise product displays, and promote food and drink products to customers using appropriate strategies and 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

It teaches you to monitor and control the separation and recovery of by-products and waste disposal in food operations. You'll identify by-product types, implement separation procedures, and monitor the quantity and quality of recovered materials 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 develop knowledge to monitor and control waste disposal in food operations. The unit covers regulations, safe storage and handling of waste, and organising waste areas to prevent contamination and ensure compliance.

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

You'll develop knowledge and skills to monitor and maintain storage conditions in food operations. The unit covers health, safety, and security procedures, as well as identifying and reporting changes in storage conditions to ensure product quality and safety.

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

You'll prepare documentation, equipment, and samples for monitoring food hygiene standards using rapid test methods. The unit includes conducting tests accurately and recording results to support hygiene compliance in food 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

This unit covers monitoring product quality within food operations, including understanding specified quality standards and using appropriate methods to identify deviations. You'll also develop skills to report quality problems and suggest corrective actions to resolve issues effectively.

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

This unit equips learners to provide a counter or take-away service in food operations according to Standard Operating Procedures. You'll develop customer service skills, accurately take orders, process payments, package orders hygienically, and maintain work areas and equipment.

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

This unit equips learners with the skills to operate a table or tray service in food operations. You'll provide accurate information, process customer orders efficiently, and serve customers according to Standard Operating Procedures.

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

You'll develop the skills to operate central control systems in food manufacture, including monitoring and adjusting parametres, interpreting data to identify deviations, inputting commands to control processes, and diagnosing and resolving 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

It teaches you to prepare equipment and materials for icing fish and shellfish, apply appropriate icing techniques to preserve freshness, and complete the icing process effectively while maintaining hygiene standards.

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

You'll gain skills and knowledge to prepare, pack, and finalise the packing of live shellfish for despatch. The unit covers equipment use, regulatory compliance, hygiene standards, and documentation 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

This unit equips learners with the skills to pack orders for despatch in food operations according to specified requirements. You'll select suitable packaging materials, pack orders to prevent damage and maintain food safety, and label orders accurately and legibly.

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

You'll learn to prepare and mix ingredients according to specified recipes and procedures. The unit also covers the correct storage of supplies, fillings, and toppings to maintain quality and prevent spoilage in food manufacture.

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 equips learners with skills to prepare orders for despatch in food operations, including assembling orders accurately according to customer specifications. You'll also learn to prepare and finish orders with correct packaging and documentation.

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

You'll learn to prepare sauces and marinades by hand in food manufacture. The unit covers ingredient selection, accurate measurement, mixing techniques, and finishing processes to ensure product quality.

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

You'll learn to prepare and clear work areas and equipment for counter or take-away service in food operations. The unit covers following Standard Operating Procedures to ensure cleanliness, organisation, and readiness of the service area before and after operation.

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

It teaches you to prepare work areas and equipment for table or tray service in food operations according to Standard Operating Procedures (SOPs). It also covers clearing dining and service areas post-service while maintaining hygiene and safety standards.

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

This unit introduces learners to 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

This unit provides learners with knowledge of the purpose, benefits, and legal requirements of HACCP systems in food safety. You'll define key terminology, describe the seven principles of HACCP, and understand how to apply the system in the workplace.

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

You'll gain a comprehensive understanding of the principles of brining and salting fish and shellfish. The unit covers the impact of raw material characteristics, brine control, curing quality, methods, and osmotic effects.

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

This unit provides knowledge of the principles and requirements of canning food products, including hygiene, safety, and regulatory standards. You'll understand the canning process stages such as preparation, filling, sealing, and sterilisation.

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

This unit provides learners with knowledge of the principles for displaying fish and shellfish in a sales environment. It covers relevant regulations, food safety, labelling requirements, product characteristics, and the management of display data and 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

You'll gain an understanding of the principles of fish and shellfish quality assessment, including biological, chemical, and physical spoilage processes. The unit also covers 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

You'll gain a comprehensive understanding of fish and shellfish smoking methods, factors affecting the process, preparation requirements, and control measures. The unit also covers handling, testing, and quality assurance related to smoking.

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

This unit provides learners with knowledge of the principles involved in frying fish and chips. It covers raw material selection and storage, fat and oil properties, heat transfer during frying, error avoidance, and sustainability considerations.

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

You'll gain an understanding of marine finfish species, harvesting principles, stock management, and sustainable fishing practices. The unit also covers processing, packing, distribution, and factors affecting taste, flavour, nutrition, and food safety.

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

You'll gain knowledge of organisational compliance within a food business, including relevant legislation and industry standards. The unit covers maintaining compliance through record-keeping and reporting, and understanding the consequences of non-compliance related to food safety and consumer protection.

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

You'll understand how to maintain product quality and contribute to continuous improvements in food operations. The unit covers relevant standards, quality control measures, factors affecting quality, and identification of opportunities for enhancement.

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

This unit provides learners with an understanding of seafood quality science principles. You'll explore factors affecting seafood quality including live animal variation, harvesting methods, spoilage organisms, biochemistry, freshness, nutrition, and food safety risks.

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

This unit covers the principles of setting targets and monitoring performance within a food business. You'll understand the purpose, application, and benefits of these processes and learn how to implement and maintain effective monitoring systems.

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

This unit provides learners with knowledge of shellfish, non-marine finfish, and marine food products, including species identification, harvesting, stock management, processing, packing, distribution, and seasonal impacts. It also covers taste, nutrition, and food safety issues.

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 understand the aim and fundamental principles of sterile processing technology in food production. The unit covers heat and pH treatments, effects of osmotically active substances, and the use of glass and sterilisable pouches.

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 covers the principles of supporting organisational culture in a food business, including its impact on food safety, employee morale, and productivity. You'll explore how leadership and communication influence culture and how it can be determined and changed.

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 the correct storage and handling of ingredients and materials in food operations. You'll understand methods to maintain the quality and safety of stored items and the systems used to control these processes.

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

Skills required for manual processing of fish in various formats.

What you'll be able to do

Demonstrate skills in processing fish manually.

Process fish/shellfish in a sales environmentReal unit · FDQ Limited

It teaches you to prepare for and process fish and shellfish for sale using hand-tools, following hygiene and safety procedures. You'll also learn how to finish processing, including presentation and labelling in a sales environment.

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 be able to prepare for and carry out the manual production of individual packs in food operations. The unit covers gathering materials and equipment, following procedures, maintaining quality standards, and completing packing tasks accurately.

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 learn to prepare for, produce, and finish individual product packs in food operations. The unit covers work area preparation, equipment selection, material use, and adherence to recipes and quality standards.

What you'll be able to do

Prepare the work area, equipment, and materials required for producing individual product packs, following established procedures
Produce individual product packs according to specified recipes, quality standards, and production targets
Finish the production of individual product packs, including labelling, packaging, and storage, ensuring compliance with hygiene and safety regulations

Sell food products in a retail environmentReal unit · FDQ Limited

It teaches you to sell food products effectively in a retail environment. You'll establish customer needs using questioning and listening skills, provide product information and recommendations, address queries, and process sales accurately.

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

You'll learn to sharpen and maintain cutting tools used in food operations safely and effectively. The unit covers identification of tool types, appropriate sharpening techniques, use of equipment, and assessment of tool sharpness.

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

You'll gain the skills to prepare for and shuck bivalves by hand safely and hygienically. The unit covers work area preparation, equipment selection and maintenance, correct shucking techniques, quality inspection, and completion of shucking operations.

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

You'll develop practical skills to slice individual food products to specified thickness and size using appropriate equipment. The unit also covers bagging sliced products with correct packaging and labelling techniques for sale or further processing.

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 learn to safely and hygienically store goods and materials in food operations. The unit covers selecting goods that meet quality and safety standards, handling materials correctly to prevent contamination or damage, storing items 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 develop the ability to match production needs with available supplies and maintain a consistent supply of materials to production areas and workstations. This includes identifying production requirements, checking supplies, and reporting discrepancies.

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 in manufacturing, including personal responsibility, personal hygiene, and maintaining clean working areas. The unit covers relevant legislation and the importance of keeping products safe.

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

This unit covers the requirements for assembling and processing food service products, focusing on hygiene, safety, and quality standards. You'll understand procedures to maintain high-quality food service products throughout assembly and processing.

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 gain understanding of the requirements and procedures for assembling fish and shellfish products by hand. The unit covers hygiene, safety, and quality standards, as well as preparation, assembly techniques, 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

You'll understand how to avoid contamination and complete cleaning in place (CIP) of plant and equipment in food operations. The unit covers contamination sources, prevention methods, chemical selection, and CIP completion and verification procedures.

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

You'll understand the requirements and procedures for carrying out product changeovers in food manufacture. The unit includes regulatory compliance, organisational procedures, allergen control, and problem-solving during changeovers.

What you'll be able to do

Know the regulatory and organisational requirements for carrying out product changeovers in food manufacture
Carry out product changeovers effectively and efficiently
Identify and deal with problems that may arise during product changeovers

Understand how to carry out shellfish depuration processingReal unit · FDQ Limited

This unit provides learners with knowledge of establishing and maintaining shellfish in depuration systems, including monitoring water quality and environmental conditions. You'll also understand how to unload shellfish safely to maintain quality and compliance.

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 provides learners with an understanding of task hand-over procedures in food manufacture, including organisational policies, the importance of effective communication, and the potential consequences of poor hand-overs to ensure continuity and safety in operations.

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

You'll gain an understanding of continuous improvement principles within food operations. The unit covers the importance and benefits of continuous improvement, identifying resources and measures to support it, and how to communicate and support continuous improvement activities effectively.

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 environmental safety requirements in food operations. You'll understand relevant legislation, procedures for compliance, recognise signs of environmental damage, and implement practices to reduce environmental impact.

What you'll be able to do

Comply with environmental safety requirements in food operations.
Recognise environmental damage in food operations.
Work in a way that reduces environmental damage in food operations.

Understand how to contribute to problem diagnosis in food manufactureReal unit · FDQ Limited

This unit covers how learners can contribute to identifying, analysing, and reporting problems within their work area in food manufacture. You'll gain knowledge of procedures for problem reporting and understand the importance of their role in problem diagnosis.

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

It teaches you to contribute to problem resolution in food manufacture by identifying common problems, communicating effectively with colleagues, and supporting the identification of solutions. You'll understand the importance of prompt problem recognition and appropriate reporting procedures.

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

You'll understand how to organise work activities to optimise effectiveness and contribute to improvements in food retail operations. The unit includes prioritising tasks, time management, resource allocation, identifying improvement areas, and suggesting solutions.

What you'll be able to do

Organise work activities to optimise effectiveness in a food retail environment, considering factors such as time management and resource allocation.
Contribute to the improvement of retail operations by identifying areas for improvement and suggesting potential solutions to enhance efficiency and customer satisfaction.

Understand how to contribute to the maintenance of plant and equipment in food operationsReal unit · FDQ Limited

You'll gain knowledge to contribute to the maintenance of plant and equipment in food operations. This 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

You'll gain understanding of how to prepare for, maintain quality during, and complete the defrosting process in food manufacture. The unit includes cleaning, equipment checks, temperature control, and adherence to hygiene standards.

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

You'll understand the regulatory and organisational requirements for controlling the defrosting of fish and shellfish. The unit covers preparation, defrosting methods, temperature control, and completion of the defrosting process to ensure food safety and quality.

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

You'll gain knowledge of hygiene cleaning requirements in food operations, including relevant legislation and organisational procedures. The unit covers safe preparation, execution, and completion of hygiene cleaning tasks.

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 gain knowledge of controlling processes in food manufacture, including requirements related to food safety and quality standards. The unit covers preparation, execution, and completion of process control procedures to ensure effective manufacturing control.

What you'll be able to do

Know the requirements for controlling processes in food manufacture.
Prepare for control processes in food manufacture.
Carry out process control procedures in food manufacture.
Complete process control procedures in food manufacture.

Understand how to control shellfish depuration processingReal unit · FDQ Limited

This unit provides learners with knowledge of effective shellfish depuration operations and relevant legal and regulatory requirements. You'll understand 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

This unit covers the requirements for controlling shellfish meat extraction operations, including hygiene, safety, and legal obligations. You'll gain knowledge on preparing for, executing, and finishing shellfish meat extraction effectively and safely.

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 covers the control of dry curing fish, including hygiene, temperature, and humidity requirements. You'll understand preparation, curing, hazard identification, and finishing processes involved in dry curing fish.

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

You'll gain knowledge of the fish and shellfish brining process, including hygiene, temperature control, and brine concentration. The unit covers preparation, execution, and completion of brining to ensure product quality and compliance with standards.

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, including food safety requirements, recipe specifications, and quality standards. You'll gain knowledge on preparing ingredients, marinating solutions, and equipment, as well as finishing the marinating process effectively.

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, including temperature, humidity, and smoke density requirements. You'll understand preparation methods such as cleaning, brining, and drying to achieve quality smoked products.

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

This unit provides knowledge on controlling washing and drying machinery in food operations. You'll learn machinery controls, settings, procedures, and how to identify and resolve common issues 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 and established procedures for handling, disposal, and recycling. You'll understand how to manage waste safely and comply with legal requirements.

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

This unit provides knowledge of legal and organisational requirements for displaying fish and shellfish in sales environments. You'll understand how to prepare, display, dismantle, and clean displays while maintaining food safety and hygiene standards.

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

This unit provides learners with knowledge of extracting shellfish meat by hand, focusing on hygiene, safety, and legal requirements. You'll learn how to prepare the work area and shellfish, apply extraction techniques, and complete the process correctly.

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 gain understanding of equipment, materials, and health and safety requirements for filling or extruding meat and meat-based mixtures. The unit covers preparation, safe operation, and maintenance of equipment and casings.

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

A theoretical understanding of filleting techniques and necessary precautions.

What you'll be able to do

Understand the importance of hygiene and safety during fish filleting.

Understand how to finish bake off productsReal unit · FDQ Limited

This unit provides learners with knowledge of preparing the work area, equipment, and materials for finishing bake-off products. You'll understand how to apply finishing techniques according to specifications and complete the finishing process appropriately.

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

This unit covers the grading of fish and shellfish by hand, including understanding quality standards, customer specifications, and common defects. You'll learn how to prepare the workspace, perform grading accurately, and complete the process with proper documentation.

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

This unit provides learners with knowledge of regulatory and organisational requirements for gutting and cleaning fish by hand. You'll understand hygiene and safety considerations, prepare work areas, select tools, and demonstrate correct gutting and washing techniques.

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

This unit provides knowledge of preparing for and safely harvesting fish for food supply. You'll understand equipment requirements, relevant regulations, 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 covers the requirements and procedures for the intake of fish and shellfish, including preparation of the intake area, adherence to food safety regulations, quality standards, and documentation. You'll gain knowledge of how to correctly carry out and complete the intake process.

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 legislation and safe manual handling techniques for lifting and moving materials in food operations. The unit covers risk assessments, correct handling methods, and communication of limitations.

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 provides learners with knowledge of maintaining product quality in food operations through conducting quality checks on products and processes. It emphasises accurate recording, storage of information, and effective communication of results.

What you'll be able to do

Carry out quality checks on food products and processes, following established procedures.
Accurately record and store information related to product quality checks, adhering to relevant guidelines.
Know about the importance of communicating the results of quality checks to relevant personnel in a timely and effective manner.

Understand how to maintain workplace food safety standards in operationsReal unit · FDQ Limited

This unit equips learners with knowledge to maintain workplace food safety standards, including safe food handling practices, pest and infestation control, and minimising contamination and food poisoning risks within food operations.

What you'll be able to do

Recognise the importance of safe food handling practices in maintaining food safety standards.
Understand how to deal with pests and infestations to prevent contamination.
Explain the importance of minimising the risks of contamination and food poisoning in food operations.

Understand how to maintain workplace health and safety in food operationsReal unit · FDQ Limited

This unit provides learners with an understanding of workplace health and safety in food operations. It covers common physical, chemical, and biological hazards, necessary precautions and procedures, and health and safety features of equipment and materials.

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

You'll understand how to maximise sales of food products by confirming compliance with food safety, hygiene, and presentation standards. The unit also covers identifying and resolving display problems and monitoring displays to maintain appeal.

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

You'll gain knowledge of how to monitor and control the recovery and separation of by-products in food operations. The unit covers methods to maximise resource utilisation, minimise waste, maintain quality, comply with regulations, and organise by-product despatch.

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

You'll gain understanding of monitoring and controlling waste disposal in food operations, including relevant regulations and procedures. The unit covers waste separation techniques, storage, handling, and the importance of hygiene and environmental compliance.

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

This unit provides learners with knowledge of monitoring and improving environmental good practice within food operations. You'll understand organisational procedures, recognise good practice examples, and contribute to environmental improvements.

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 learners with knowledge of rapid test methods to monitor food hygiene standards. You'll understand how to prepare equipment, conduct tests, and record and report results accurately in food operations.

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

You'll develop knowledge of providing counter and take-away food service in accordance with Standard Operating Procedures (SOPs). This includes taking orders accurately, handling payments securely, and maintaining work areas and equipment during 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

You'll understand how to operate a table or tray service in food operations. The unit includes providing product information, processing customer orders accurately, and serving customers in line with Standard Operating Procedures (SOPs).

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 understand the functions and components of central control systems in food manufacture, including monitoring, control, and data logging. The unit also covers recognising and avoiding potential problems within these systems.

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 knowledge on preparing, packing, and caring for live shellfish during despatch. You'll understand how to select suitable packaging materials, maintain environmental conditions, and ensure shellfish viability throughout transport.

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 understanding of the requirements for packing and icing fish and shellfish, including hygiene, temperature control, and packaging regulations. You'll learn how to prepare equipment and workspaces for efficient packing and icing operations.

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

This unit covers the selection of appropriate packaging materials and correct labelling for food products in despatch. You'll understand how to pack orders to specification, ensuring compliance with food safety and quality standards.

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

This unit covers the preparation and storage of savoury fillings and toppings in food manufacture, emphasising adherence to recipes, accurate measurements, hygiene, and appropriate storage techniques. You'll understand the selection of equipment and materials used.

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

You'll understand how to prepare for and conduct cleaning in place (CIP) of plant and equipment in food operations. The unit covers pre-cleaning checks, CIP stages, chemical use, and monitoring to ensure effective sanitation.

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 develop knowledge of accurately and safely preparing food orders for despatch in food operations. The unit emphasises order accuracy, product quality, 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

This unit covers the requirements for preparing sauces and marinades in food manufacture. You'll understand recipe specifications, ingredient selection, quality control measures, and correct mixing and finishing procedures.

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

You'll understand how to prepare work areas and equipment for counter and take-away service according to Standard Operating Procedures (SOPs), as well as how to clear dining and service areas after service while maintaining cleanliness and hygiene.

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 and dining areas for table or tray service in food operations. You'll understand cleaning procedures, equipment preparation, and clearing of service areas according to Standard Operating Procedures to ensure efficient service.

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

Theoretical knowledge about the manual processing of fish.

What you'll be able to do

Know the processes involved in manual fish processing.

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, safe processing techniques, and finishing operations to maintain product quality and safety.

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

This unit covers how learners can meet production demands, control, and complete the production of product packs in food operations. You'll understand production schedules, prepare work areas, manage resources, and monitor quality during production.

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 provides learners with knowledge of how to sell food products in a retail environment. You'll learn to establish customer needs, provide accurate advice, and process sales efficiently while adapting to different customer types.

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

This unit provides learners with knowledge of the importance of maintaining sharp cutting tools for safety and efficiency in food operations. You'll identify different tools, understand sharpening requirements, and demonstrate correct sharpening and maintenance techniques.

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 gain knowledge and practical skills to safely shuck bivalves by hand, including preparation, correct shucking techniques, maintenance of equipment and workstations, and completion of operations while adhering to health and safety requirements.

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

This unit covers the safe and effective slicing and bagging of individual food products. You'll understand equipment use, safe operating procedures, packaging materials, and the importance of accurate labelling.

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 storing and organising goods and materials in food operations. It covers suitable storage locations, handling damaged items, and adhering to safety, security, and environmental conditions, alongside communication and documentation 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

This unit covers how to determine and maintain sufficient supplies of food and drink materials to meet production needs. You'll develop skills in checking stock levels, forecasting material requirements, and recognising factors affecting supply sufficiency such as seasonal variations and demand changes.

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 emphasises the importance of quality assessment in relation to food safety and customer satisfaction.

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

This unit develops learners' ability to work effectively within a team in food operations. You'll understand team characteristics, their role and responsibilities, and how to communicate clearly with colleagues to improve work processes 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

This unit equips learners with communication and teamwork skills necessary for effective collabouration in food operations. You'll develop abilities to share information, understand roles, and contribute to improving work 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 tutors

Where 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.

See Your Progress GrowIllustration

FDQ Level 2 Diploma for Proficiency in Fish and Shellfish Industry Skills

Assemble fish or shellfish products by hand
Blend or mix ingredients in food and drink operations
Check organisational compliance in a food and drink business
Collect Data from Fish
Conduct shellfish depuration operations
Contribute to the effectiveness of food and drink retail operations
Control Product Defrosting in Food Operations Legacy
Control fish gutting operations

This is your Mind Palace on learn.zavmo.ai. Every skill above comes from this role's own record, not an example borrowed from another job. A node lights up when you evidence it, and what you build stays yours between jobs. That is the part a course cannot do.

Where this can lead

F&B Operations Director, Associate

Your journey starts here, learning the foundations of what makes a successful F&B operation. With hard work, a great attitude, and a willingness to learn, the opportunities for growth within our company and the wider industry are genuinely vast. We're excited to see where you take it.

See the whole journey →

Opens the roleF&B Operations Director, AssociateOne 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.

Assemble fish or shellfish products by handBlend or mix ingredients in food and drink operationsCheck organisational compliance in a food and drink businessCollect Data from FishConduct shellfish depuration operationsConduct shellfish depuration operationsContribute to the effectiveness of food and drink retail operationsControl Product Defrosting in Food Operations LegacyControl fish gutting operationsControl fish or shellfish defrostingControl fish or shellfish defrostingControl fish skinning operationsControl heat treatment in food and drink operationsControl mixing in food and drink operationsControl shellfish depuration operationsControl shellfish depuration productionControl spat collectionControl the dry curing of fish or shellfish+45 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.

Assemble and process products for food serviceLevel 2

Applied to your work in any of these jobs

Which job do you mean?

F&B Operations Director, Associate

Learners will acquire skills to assemble and process food service products according to specifications and instructions. The unit covers identifying components, following assembly steps, using appropriate tools, and ensuring that finished products meet quality and portion size standards.

How the thinking builds

Remember
Understand
Apply
Analyse
Evaluate
Create

An illustration of a Zavmo lesson, built from this role’s own route. The unit, its objective and every criterion above are the awarding body’s own words, not an example.

Your PlanIllustration

Built for FDQ Level 2 Diploma 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.

These are the real units of this credential, in its own order. Nothing here is marked done, because this plan has not been started by anyone yet. Yours would fill in as you go.

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, free

No 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.