FDQ Limited · RQF Level 2
FDQ Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 2
- Total credits27
- Guided learning92 hours
- Units in this qualification217
Awarded by FDQ Limited · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
Aimed at those in the meat and poultry industry, this certificate validates proficiency in relevant skills. Learners gain knowledge of livestock handling, carcase processing, and the principles of chilling, freezing, and sales services within the meat and poultry sector.
These are the units FDQ Limited registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated, and every one you earn is yours to keep.
Assemble and process products for food serviceReal unit · FDQ Limited
This unit develops learners' skills to assemble and process food service products according to specifications and instructions. You'll identify components, follow procedures, use appropriate tools, and ensure products meet quality standards.
What you'll be able to do
- Assemble service products according to given specifications
- Assemble service products following provided instructions
- Process service products according to given specifications
- Process service products following provided instructions
Bake off food products for saleReal unit · FDQ Limited
This unit covers the preparation, baking, glazing, and decorating of bake-off food products according to specified recipes and parametres. You'll learn to achieve desired colour, texture, and appearance suitable for sale.
What you'll be able to do
- Bake-off food products according to specified recipes and baking parameters to achieve desired quality and appearance for sale
- Glaze and decorate baked-off products using appropriate techniques and materials to enhance their visual appeal and marketability
Care for livestock pre-slaughter in food operationsReal unit · FDQ Limited
This unit equips learners with knowledge and skills to handle and separate livestock safely pre-slaughter. You'll understand humane handling methods, relevant regulations, and monitoring of livestock holding areas to ensure welfare and compliance.
What you'll be able to do
- Handle and separate livestock safely and humanely in preparation for slaughter in food operations, adhering to relevant regulations and best practices.
- Monitor livestock holding areas to ensure the welfare of the animals, including providing adequate food, water, and space, and identifying any signs of illness or distress.
Care for poultry pre-slaughter in food operationsReal unit · FDQ Limited
This unit equips learners with knowledge and skills to monitor and care for poultry welfare pre-slaughter. It covers identifying signs of distress, relevant legislation, and appropriate handling procedures.
What you'll be able to do
- Monitor the welfare of poultry to identify any signs of distress or injury
- Care for poultry pre-slaughter, ensuring their welfare is maintained in line with relevant legislation and industry best practice
Carry out bleeding operations for Halal meatReal unit · FDQ Limited
You'll gain knowledge of Halal requirements and hygiene standards for bleeding operations. The unit covers preparation, humane bleeding procedures, necessary equipment, and maintaining compliance with Halal practices.
What you'll be able to do
- Prepare to carry out bleeding operations for Halal meat, ensuring compliance with Halal requirements and hygiene standards.
- Bleed animals according to Halal procedures, ensuring a humane and efficient process.
Carry out boning in meat processingReal unit · FDQ Limited
You'll develop the ability to prepare for and perform boning in meat processing. The unit covers hygiene procedures, appropriate use of personal protective equipment, selection of tools, and correct boning techniques to maximise yield and maintain quality.
What you'll be able to do
- Prepare to carry out boning, ensuring the work area is clean, safe, and equipped with the appropriate tools
- Carry out boning procedures effectively and efficiently, adhering to hygiene and quality standards
Carry out disinfection in food operationsReal unit · FDQ Limited
This unit provides learners with the knowledge and skills to prepare for and carry out disinfection procedures in food operations. It includes identifying areas requiring disinfection, selecting appropriate agents and equipment, and applying disinfection techniques in line with safety standards.
What you'll be able to do
- Prepare for disinfection activities in food operations, ensuring all necessary equipment and materials are available and ready for use
- Carry out disinfection procedures in food operations, following established protocols and safety guidelines
Carry out flavour enhancement in meat processingReal unit · FDQ Limited
You'll learn to carry out flavour enhancement in meat processing. The unit includes preparation of meat and equipment, handling flavour ingredients safely, and applying enhancement techniques while maintaining hygiene and safety.
What you'll be able to do
- Describe how to prepare for carrying out meat flavour enhancement operations, including selecting appropriate ingredients and preparing equipment
- Explain the importance of hygiene and safety procedures when carrying out meat flavour enhancement operations
- Demonstrate how to carry out meat flavour enhancement operations according to specified procedures
- Explain how to monitor the flavour enhancement process to ensure consistent quality
- Describe how to identify and address any issues that may arise during the flavour enhancement process
- Explain how to clean and maintain equipment used in the flavour enhancement process
Carry out manual bleeding operationsReal unit · FDQ Limited
You'll gain skills and knowledge to carry out manual bleeding operations on animals or birds. The unit covers safety procedures, hygiene requirements, relevant animal welfare regulations, and effective, humane bleeding techniques to minimise stress.
What you'll be able to do
- Prepare to carry out bleeding operations, ensuring the work area is safe, hygienic, and compliant with animal welfare regulations.
- Bleed animals or birds effectively and humanely, following established procedures and minimising stress to the animal.
Carry out manual evisceration of poultry carcasesReal unit · FDQ Limited
You'll develop the skills to prepare for and carry out manual evisceration of poultry carcases. The unit emphasises adherence to food safety regulations, correct use of personal protective equipment, and effective removal and inspection of internal organs.
What you'll be able to do
- Prepare to eviscerate poultry manually, ensuring all necessary equipment and work area are ready and compliant with hygiene standards.
- Carry out the manual evisceration of poultry carcases efficiently and effectively, adhering to food safety regulations and quality standards.
Carry out manual evisceration of red meat carcasesReal unit · FDQ Limited
It teaches you to prepare for and carry out manual evisceration of red meat carcases. It includes using appropriate equipment and personal protective equipment while adhering to food safety, hygiene regulations, and workplace procedures.
What you'll be able to do
- Prepare to eviscerate red meat carcases manually, ensuring all necessary equipment and personal protective equipment are available and in good working order
- Carry out the manual evisceration of red meat carcases in accordance with relevant food safety and hygiene regulations and workplace procedures
Carry out manual stunning of poultryReal unit · FDQ Limited
You'll develop the skills to safely carry out manual stunning of poultry, including equipment checks, correct stunning techniques, and maintaining a safe working environment.
What you'll be able to do
- Check equipment and facilities for manual stunning to ensure they are safe and suitable for use
- Carry out stunning using manually operated methods, ensuring humane and effective stunning of poultry
Carry out manual stunning of red meat speciesReal unit · FDQ Limited
It teaches you to carry out manual stunning of red meat species safely and effectively. You'll learn to check equipment and facilities, perform pre-use checks, and apply manual stunning methods in accordance with animal welfare standards.
What you'll be able to do
- Check equipment to ensure it is in safe working order for manual slaughter activities
- Check facilities to ensure they are suitable for manual slaughter activities
- Stun animals effectively using manually operated methods in accordance with relevant legislation and guidelines
Carry out massaging in meat processingReal unit · FDQ Limited
It teaches you to prepare meat for massaging and carry out the massaging process in meat processing. It covers equipment preparation, hygiene and safety considerations, and monitoring the process to ensure quality.
What you'll be able to do
- Describe how to prepare meat for massaging, including selecting appropriate cuts and preparing equipment
- Explain the importance of hygiene and safety procedures when preparing meat for massaging
- Demonstrate how to carry out the massaging of meat according to specified procedures
- Explain how to monitor the massaging process to ensure consistent quality
- Describe how to identify and address any issues that may arise during the massaging process
- Explain how to clean and maintain equipment used in the massaging process
Carry out poultry butchery in sales operationsReal unit · FDQ Limited
This unit develops learners' skills to prepare for and carry out poultry butchery in sales operations. You'll learn to prepare work areas, use equipment safely, select quality poultry, perform butchery tasks, and complete operations including cleaning and waste disposal.
What you'll be able to do
- Prepare the work area, equipment and poultry for butchery operations
- Carry out butchery of poultry to meet customer requirements and organisational standards
- Complete poultry butchery operations, including the safe disposal of waste and cleaning of the work area
Carry out primal butchery of red meat in sales operationsReal unit · FDQ Limited
This unit covers the preparation and execution of primal butchery of red meat within sales operations. You'll learn to prepare the work area, use appropriate tools safely, and produce primal cuts to specified quality standards for further processing or sale.
What you'll be able to do
- Prepare to carry out primal butchery of red meat, ensuring the work area and equipment are ready for the task.
- Carry out primal butchery to produce primal cuts, adhering to specified cutting techniques and quality standards.
- Complete primal red meat butchery operations, ensuring all cuts meet the required specifications and are prepared for further processing or sale.
Carry out primal cutting in meat processingReal unit · FDQ Limited
You'll gain the skills to prepare for and carry out primal cutting of carcases or sides in meat processing. The unit emphasises safe equipment use, adherence to quality standards, effective cutting techniques, and waste minimisation.
What you'll be able to do
- Prepare the work area, equipment and carcases or sides for primal cutting in meat processing
- Carry out primal cutting of carcases or sides according to specified cutting schedules and quality requirements
Carry out product changeovers in food manufactureReal unit · FDQ Limited
This unit equips learners with skills to prepare for, carry out, and complete product changeovers in food manufacture. It focuses on minimising down-time and waste while following correct procedures to ensure efficient production transitions.
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 religious slaughterReal unit · FDQ Limited
This unit equips learners with the skills to carry out religious slaughter in compliance with relevant regulations. You'll learn to prepare equipment and facilities, perform humane slaughter, and ensure carcasses meet hygiene and quality standards.
What you'll be able to do
- Check that equipment and facilities are suitable and prepared for religious slaughter, in accordance with relevant regulations and guidelines
- Carry out religious slaughter of animals in a humane and compliant manner, adhering to religious requirements and animal welfare standards
- Pass the carcase to the next stage in processing, ensuring it meets the required standards for hygiene and quality
Carry out rodding and clipping of meat carcasesReal unit · FDQ Limited
It teaches you to carry out rodding and clipping of meat carcases safely and effectively. It covers preparation of the work area, equipment checks, and application of correct techniques in accordance with workplace procedures and safety requirements.
What you'll be able to do
- Prepare the work area, equipment and materials required to carry out carcase rodding and clipping
- Carry out carcase rodding and clipping in accordance with workplace procedures and health and safety guidelines
Carry out sampling for quality control in food operationsReal unit · FDQ Limited
This unit provides learners with the skills to carry out sampling for quality control in food operations. You'll understand sampling requirements, techniques to maintain sample integrity, and the importance of representative sampling and accurate documentation.
What you'll be able to do
- Sample food products according to specified sampling requirements
- Follow procedures to ensure samples are representative of the batch
- Maintain the integrity of samples during collection, storage and transportation
- Document the sampling process accurately and completely
- Adhere to health and safety procedures during sampling
Carry out seaming or filleting in meat processingReal unit · FDQ Limited
It teaches you to prepare for and carry out seaming or filleting in meat processing. You'll maintain hygiene, sharpen and maintain tools, use appropriate personal protective equipment, and perform seaming or filleting tasks.
What you'll be able to do
- Prepare for seaming or filleting activities, ensuring the work area is clean, tools are sharp, and personal protective equipment is worn.
- Carry out seaming and filleting tasks efficiently and effectively, adhering to food safety standards and minimising waste.
Carry out secondary butchery of red meat in sales operationsReal unit · FDQ Limited
It teaches you to carry out secondary butchery of red meat primal joints in sales operations. You'll prepare the work area, use appropriate equipment and materials, perform butchery operations to meet customer specifications, and complete the process safely.
What you'll be able to do
- Prepare to carry out secondary butchery of red meat primal joints, ensuring the work area, equipment and materials are ready
- Carry out secondary butchery of red meat primal joints according to customer requirements and specifications
- Complete secondary red meat butchery operations, including trimming, portioning, and packaging, in accordance with food safety and hygiene standards
Carry out skinning of meat carcasesReal unit · FDQ Limited
This unit covers the preparation and execution of carcase skinning in meat processing. You'll understand workplace procedures, health and safety regulations, equipment readiness, and techniques to skin carcases effectively and safely.
What you'll be able to do
- Prepare the work area and equipment to carry out carcase skinning in accordance with workplace procedures and health and safety regulations
- Carry out carcase skinning techniques effectively, adhering to hygiene standards and minimising damage to the carcase
- Dispose of waste materials appropriately following environmental guidelines and workplace procedures
Carry out splitting of meat carcasesReal unit · FDQ Limited
This unit equips learners with the skills to prepare for and safely carry out the splitting of meat carcases. It covers selecting appropriate tools, preparing the work area, and following workplace procedures to maintain safety and minimise waste during splitting.
What you'll be able to do
- Prepare to carry out carcase splitting in accordance with workplace procedures
- Carry out carcase splitting safely and efficiently
Carry out task hand-over procedures in food manufactureReal unit · FDQ Limited
It teaches you to carry out task hand-over procedures in food manufacture. You'll learn to provide and receive clear instructions, communicate relevant information, and ensure continuity and safety during task transitions.
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.
Carry out trimming in meat processingReal unit · FDQ Limited
You'll gain the skills to prepare for and carry out trimming of meat cuts in a processing environment. The unit covers hygiene and safety procedures, correct use of trimming tools, and techniques to remove excess fat, bone, or unwanted material to meet quality standards.
What you'll be able to do
- Prepare to carry out trimming of meat cuts, ensuring the work area and equipment are ready for the task.
- Carry out trimming of meat cuts to remove excess fat, bone, or other unwanted material, meeting specified quality standards.
Carry out wild game butchery in sales operationsReal unit · FDQ Limited
You'll gain skills to prepare work areas, use appropriate equipment, and apply butchery techniques for wild game in sales operations. The unit also covers hygiene, safety standards, and completion of butchery tasks according to customer and regulatory requirements.
What you'll be able to do
- Prepare the work area, equipment and materials required to carry out butchery of wild game, ensuring compliance with hygiene and safety standards
- Carry out butchery of wild game using appropriate techniques to maximise yield and minimise waste
- Complete wild game butchery operations, including trimming, portioning, and packaging, according to customer requirements and food safety regulations
- Store wild game products correctly to maintain quality and prevent spoilage
Clean in place _CIP_ plant and equipment in food operationsReal unit · FDQ Limited
You'll gain knowledge and skills to prepare for, carry out, and complete clean in place (CIP) procedures on plant and equipment in food operations. The unit covers safety precautions, established protocols, and verification methods to ensure effective cleaning.
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 Bio-security in livestock holding in food operationsReal unit · FDQ Limited
You'll gain knowledge and skills to contribute to bio-security in livestock holdings within food operations. The unit covers site entry procedures, personal hygiene, maintaining bio-security protocols, and reporting concerns to prevent contamination.
What you'll be able to do
- Prepare yourself and the work area to enter the livestock holding site, following relevant procedures and guidelines
- Maintain bio-security protocols and procedures while on the livestock holding site to prevent the spread of disease
- Report any concerns or breaches of bio-security observed on the livestock holding site to the appropriate personnel
Contribute to continuous improvement for achieving excellence in food operationsReal unit · FDQ Limited
This unit covers identifying potential improvements in processes, procedures, and working practices within food operations. You'll learn to share ideas, agree on improvement plans, and evaluate their effectiveness to contribute to continuous improvement.
What you'll be able to do
- Identify potential areas for improvement in the workplace, focusing on processes, procedures, and working practices within food operations
- Share and communicate own ideas for improvement with colleagues and supervisors, contributing to a collaborative approach to problem-solving
- Agree on a plan for implementing improvements, test the proposed changes, and evaluate the effectiveness of the implemented improvements in achieving desired outcomes
Contribute to environmental safety in food operationsReal unit · FDQ Limited
It teaches you to contribute to environmental safety in food operations by following procedures for waste disposal, energy and water conservation, identifying pollution sources, and reporting environmental hazards.
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 in food manufacture. The unit includes recognising common issues, understanding their impact on safety and quality, and applying problem-solving techniques.
What you'll be able to do
- Contribute to identifying problems that occur during food manufacture.
- Contribute to the diagnosis of problems in food manufacture, using appropriate techniques and information.
- Contribute to the reporting of problems identified and diagnosed during food manufacture to the appropriate personnel.
Contribute to problem resolution in food manufactureReal unit · FDQ Limited
You'll learn to contribute to problem resolution in food manufacture. The unit covers identifying causes, investigating problems, implementing solutions, and reporting actions to support effective resolution.
What you'll be able to do
- Contribute to identifying the underlying causes of problems in food manufacture
- Contribute to implementing effective solutions to address problems in food manufacture
- Contribute to reporting on planned actions and progress towards resolving problems in food manufacture
Contribute to sustainable practice in food operationsReal unit · FDQ Limited
You'll explore sustainable practices relevant to food environments, including environmental and social impacts of food operations. The unit enables contribution to implementing sustainability measures within food operations.
What you'll be able to do
- Contribute to sustainable practices within a food environment, considering environmental and social impacts
Contribute to the application of improvement techniques for achieving excellence in food operationsReal unit · FDQ Limited
You'll identify and apply improvement techniques within food operations to enhance processes. The unit includes obtaining and providing feedback on the effectiveness of these techniques to support continuous improvement.
What you'll be able to do
- Identify opportunities for the application of improvement techniques in food operations.
- Apply appropriate improvement techniques in food operations.
- Obtain feedback on the application of improvement techniques in food operations.
- Provide feedback to others on the application of improvement techniques in food operations.
Contribute to the maintenance of plant and equipment in food operationsReal unit · FDQ Limited
You'll learn to contribute to the maintenance of plant and equipment in food operations. The unit includes preparation for maintenance activities, adherence to safety guidelines, and carrying out maintenance tasks following established procedures to ensure operational efficiency.
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 automated meat/poultry processing operationsReal unit · FDQ Limited
It teaches you to control automated meat and poultry processing operations. You'll prepare the operation, conduct pre-start checks, monitor performance, and adjust settings to maintain efficiency and product quality while recognising potential hazards.
What you'll be able to do
- Prepare the automated meat/poultry processing operation for control, ensuring all systems are ready and functioning correctly
- Control the automated meat/poultry processing operation, monitoring performance and making adjustments as necessary to maintain efficiency and quality
Control defrosting in food manufactureReal unit · FDQ Limited
This unit covers the control of defrosting processes in food manufacture. You'll learn to prepare for defrosting, control the process to maintain product quality and minimise microbial growth, and complete the process by monitoring temperature and conditions.
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 hygiene cleaning in food operationsReal unit · FDQ Limited
You'll learn to control hygiene cleaning in food operations effectively. The unit covers preparation for cleaning, selection and use of appropriate chemicals and equipment, correct use of personal protective equipment, sanitising surfaces, and completing cleaning tasks according to company 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 slicing in food manufactureReal unit · FDQ Limited
This unit equips learners with skills to prepare equipment and materials, carry out slicing operations according to product specifications, and complete slicing processes to ensure product quality and presentation in food manufacture.
What you'll be able to do
- Prepare equipment and materials for slicing food products according to specified requirements
- Carry out slicing operations, adhering to product specifications and quality standards
- Finish slicing processes according to established procedures, ensuring product integrity and presentation
Control temperature reduction in food manufactureReal unit · FDQ Limited
This unit provides learners with the skills to control temperature reduction in food manufacture, including preparation, operation, and completion of temperature reduction processes. You'll ensure adherence to specifications and procedures 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 washing and drying machinery in food operationsReal unit · FDQ Limited
You'll learn to safely control washing and drying machinery in food operations. The unit includes preparing machinery, adjusting settings, monitoring performance, and shutting down equipment according to specifications and procedures.
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 gain skills to control weighing processes in food manufacture. The unit includes preparing for weighing operations, using equipment correctly, calibrating devices, and adhering to company procedures for accurate measurement.
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 learn to prepare for, carry out, and finish wrapping food products according to specifications. The unit covers correct wrapping techniques, preparation of materials, and adherence to workplace procedures to maintain product quality.
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
Cure meat productsReal unit · FDQ Limited
You'll gain skills to prepare for and perform curing of meat products, including the use of appropriate equipment and materials. The unit emphasises hygiene, accurate record-keeping, and correct application of curing agents to ensure product safety.
What you'll be able to do
- Prepare for the curing process, ensuring all necessary equipment and materials are available and ready for use
- Carry out the curing process according to established procedures and safety guidelines
Display meat and meat products in sales operationsReal unit · FDQ Limited
It teaches you to prepare, display, and maintain meat and meat products in sales operations. You'll learn to select quality products, label displays accurately, comply with legal requirements, and maintain hygiene and freshness standards.
What you'll be able to do
- Prepare the display area and meat and meat products for display in sales operations
- Display and label meat and meat products attractively and accurately, complying with legal requirements
- Maintain the display of meat and meat products to ensure freshness, quality and visual appeal
- Empty and clean the display area according to hygiene and safety procedures
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 covers equipment sanitation, setting correct parametres, preparing mixtures according to recipes, and operating filling or extrusion equipment safely.
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
Fry poultry productsReal unit · FDQ Limited
You'll learn to fry poultry products following specified recipes and food safety regulations. The unit includes preparing the work area and equipment, applying correct frying techniques, and cooling and positioning fried products appropriately.
What you'll be able to do
- Prepare the work area, equipment, and poultry products for frying
- Fry poultry products according to specified recipes and cooking times
- Cool and position fried poultry products in accordance with food safety regulations and workplace procedures
Label food products by hand in food operationsReal unit · FDQ Limited
This unit equips learners to prepare for, weigh, and label food products by hand in food operations. You'll understand cleaning procedures, equipment requirements, calibration, and legal labelling standards.
What you'll be able to do
- Prepare to weigh and label food products, ensuring the work area is clean and all necessary equipment is available.
- Check the weight of food products to ensure they meet specified requirements and comply with legal regulations.
- Label food products accurately and legibly, including all required information such as product name, weight, and date codes.
Lift and handle materials safely in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge and skills to lift and handle materials safely in food operations. It covers following lifting instructions, operating handling equipment, identifying hazards, and transporting materials 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
You'll learn to conduct quality checks on food products, identify deviations from standards, and record results accurately. The unit also covers effective communication of quality outcomes to relevant personnel.
What you'll be able to do
- Conduct quality checks on products in food operations
- Communicate the results of quality checks on products in food operations
Maintain reception and holding areas for livestock in food operationsReal unit · FDQ Limited
This unit covers the maintenance of reception and holding areas for livestock in food operations. You'll prepare these areas, identify maintenance and repair needs, and carry out effective cleaning and upkeep to ensure suitable conditions for livestock.
What you'll be able to do
- Prepare the livestock reception and holding areas and identify areas requiring maintenance, repair or cleaning
- Clean and maintain the livestock reception area to ensure a safe and hygienic environment for livestock
Maintain workplace food safety standards in operationsReal unit · FDQ Limited
You'll gain knowledge and skills to maintain workplace food safety standards, including keeping the workspace clean, applying food safety procedures, waste disposal, and identifying and reporting breaches.
What you'll be able to do
- Keep the workspace clean and tidy in accordance with food safety standards
- Maintain food safety standards in all operational activities
Maintain workplace health and safety in food operationsReal unit · FDQ Limited
This unit equips learners with knowledge and skills to maintain health and safety in food operations. It covers working within organisational safety limits, following emergency procedures, and correctly using personal protective equipment to ensure a safe working environment.
What you'll be able to do
- Work within defined organisational safety limits in food operations.
- Follow organisational emergency procedures in food operations.
- Use personal protective equipment (PPE) correctly in food operations.
Monitor food hygiene standards using rapid test methods in operationsReal unit · FDQ Limited
It teaches you to monitor food hygiene standards using rapid test methods. It covers preparing documentation, equipment, and samples, conducting tests, and accurately recording results to support hygiene compliance in operations.
What you'll be able to do
- Prepare documentation for monitoring food hygiene standards using rapid test methods in operations.
- Prepare equipment for monitoring food hygiene standards using rapid test methods in operations.
- Prepare samples for monitoring food hygiene standards using rapid test methods in operations.
- Conduct tests to monitor food hygiene standards using rapid test methods in operations.
- Record results of tests to monitor food hygiene standards using rapid test methods in operations.
Operate a carcase electrical stimulation systemReal unit · FDQ Limited
You'll develop the ability to prepare, operate, and monitor a carcase electrical stimulation system safely and effectively. The unit includes conducting safety checks, adjusting settings, and maintaining quality standards during operation.
What you'll be able to do
- Prepare to operate a carcase electrical stimulation system in accordance with workplace procedures and safety regulations.
- Operate and monitor a carcase electrical stimulation system, ensuring optimal performance and adherence to quality standards.
Operate a counter/ take-away service in food operationsReal unit · FDQ Limited
It teaches you to provide counter and take-away services in food operations following Standard Operating Procedures. You'll develop skills in customer interaction, order processing, payment handling, packaging, and maintaining work areas and equipment to hygiene standards.
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 de-hairing systemReal unit · FDQ Limited
You'll develop the ability to prepare, operate, and monitor a de-hairing system, including performing pre-operational checks and adjusting system settings. The unit emphasises maintaining system functionality and consistent carcase flow during operation.
What you'll be able to do
- Prepare the de-hairing system for operation, ensuring all safety checks are completed
- Operate the de-hairing system according to established procedures
- Monitor the de-hairing system to ensure it is functioning correctly and effectively
Operate a gas stunning system for poultryReal unit · FDQ Limited
You'll gain the skills to prepare, operate, and monitor a gas stunning system for poultry safely and effectively. The unit includes performing pre-operational checks, ensuring safety device functionality, and adjusting system parametres according to procedures.
What you'll be able to do
- Prepare the gas stunning system for operation, ensuring all safety checks are completed
- Operate the gas stunning system according to established procedures
- Monitor the gas stunning system to ensure it is functioning correctly and effectively
Operate a meat carcase shackling systemReal unit · FDQ Limited
It teaches you to prepare and operate a meat carcase shackling system safely and efficiently. You'll understand work area preparation, equipment use, safety checks, and how to monitor the shackling process and report faults.
What you'll be able to do
- Prepare the work area and equipment for operating a meat carcase shackling system, ensuring it is clean, safe, and in good working order
- Operate a carcase shackling system efficiently and safely, following established procedures and adhering to health and safety regulations
- Monitor the shackling process to ensure carcases are properly secured and transported without damage or contamination
- Identify and report any faults or malfunctions in the shackling system promptly to ensure continuous operation and prevent accidents
Operate a meat injection systemReal unit · FDQ Limited
This unit equips learners to operate a meat injection system. You'll understand cleaning and calibration procedures, prepare the system for operation, monitor performance, adjust parametres, and identify potential operational problems.
What you'll be able to do
- Prepare for meat injection, ensuring the injection system is clean, calibrated, and ready for operation.
- Operate and monitor a meat injection system, adjusting parameters as necessary to achieve desired product characteristics.
Operate a poultry bleeding systemReal unit · FDQ Limited
It teaches you to prepare, operate, and monitor a poultry bleeding system safely and effectively. You'll understand cleaning procedures, personal protective equipment requirements, and pre-operational checks.
What you'll be able to do
- Prepare to operate a poultry bleeding system, ensuring all equipment is clean, functional and ready for use
- Operate a poultry bleeding system according to established procedures and safety guidelines
- Monitor a poultry bleeding system to ensure it is operating effectively and efficiently
- Identify and address any issues or malfunctions that may arise during the operation of a poultry bleeding system
Operate a poultry plucking systemReal unit · FDQ Limited
You'll learn to operate a poultry plucking system safely and effectively. The unit covers preparation, safety checks, operation, monitoring, and adjustment of the system to optimise performance and reduce damage.
What you'll be able to do
- Prepare to operate a poultry plucking system, ensuring all safety checks are completed and the system is ready for use.
- Operate and monitor a plucking system, adjusting settings as required to achieve optimal plucking performance and minimise damage to the poultry.
Operate a stunning system for red meat speciesReal unit · FDQ Limited
This unit equips learners to safely operate a stunning system for red meat species. You'll prepare and check equipment, follow workplace procedures and safety regulations, monitor system effectiveness, and maintain records in compliance with animal welfare and legal requirements.
What you'll be able to do
- Prepare the stunning system according to workplace procedures and safety regulations
- Check that the stunning equipment is in safe and effective working order
- Operate the stunning system in accordance with animal welfare standards and legal requirements
- Monitor the effectiveness of the stunning process and make adjustments as necessary
- Record relevant data related to the stunning process, including any issues or deviations
Operate a table/tray service in food operationsReal unit · FDQ Limited
You'll develop the skills to operate a table or tray service in food operations. The unit covers providing accurate information to customers, processing orders efficiently, serving according to procedures, and maintaining appropriate customer service standards.
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 an electric stunning system for poultryReal unit · FDQ Limited
You'll develop the skills to prepare, operate, and monitor an electric stunning system for poultry. The unit emphasises safety procedures, use of personal protective equipment, and adherence to animal welfare guidelines to ensure effective and humane stunning.
What you'll be able to do
- Prepare the electric stunning system for operation in poultry processing, ensuring all safety protocols are followed
- Operate the electric stunning system for poultry in accordance with industry standards and animal welfare guidelines
- Monitor the electric stunning system during operation to ensure effectiveness and identify any potential issues
Organise and improve work activities for achieving excellence in food operationsReal unit · FDQ Limited
It teaches you to organise and improve their work activities in food operations. It focuses on planning, prioritising, time management, effective teamwork, communication, and implementing improvements.
What you'll be able to do
- Organise your own work activities to achieve excellence in food operations.
- Improve your own work activities to achieve excellence in food operations.
- Work effectively as part of a team in food operations.
- Communicate effectively with others in food operations.
Oven cook batched meat and meat productsReal unit · FDQ Limited
You'll gain knowledge and skills to prepare for and oven cook batched meat and meat products. The unit covers preparation methods, cooking processes, temperature control, and safe removal for cooling and storage.
What you'll be able to do
- Describe how to prepare for cooking meat and meat products in an oven, including selecting appropriate products and preparing equipment
- Explain the importance of hygiene and safety procedures when cooking meat and meat products
- Demonstrate how to cook meat and meat products in an oven according to specified procedures
- Explain how to monitor the cooking process to ensure correct temperature and doneness
- Describe how to remove cooked meat and meat products from the oven safely
- Explain how to cool cooked meat and meat products according to food safety regulations
- Describe how to store cooked meat and meat products correctly to maintain quality and prevent spoilage
Pack orders for despatch in food operationsReal unit · FDQ Limited
You'll learn to pack orders for despatch in food operations according to specified requirements. The unit includes selecting suitable packaging, packing to prevent damage and maintain food safety, and accurate labelling of packed orders.
What you'll be able to do
- Pack orders according to specified requirements for despatch in food operations
Palletise and wrap products in food operationsReal unit · FDQ Limited
You'll learn to carry out pre-use checks, palletise, wrap, and finish products in food operations. The unit ensures the process is effective, adhering to safety guidelines and quality standards.
What you'll be able to do
- Carry out pre-palletising and wrapping checks to ensure equipment is functioning correctly and materials are suitable.
- Carry out the palletising and wrapping process according to established procedures and safety guidelines.
- Finish the palletising and wrapping process, ensuring the pallet is stable, secure, and correctly labelled.
- Ensure that the process of palletising and wrapping products in food operations works effectively, identifying and addressing any issues that arise.
Prepare and monitor feed and water supplies to livestock in food operationsReal unit · FDQ Limited
This unit equips learners with knowledge and skills to prepare, monitor, and maintain feed and water supplies for livestock. You'll understand nutritional requirements, preparation methods, and storage procedures to ensure livestock health and welfare in food operations.
What you'll be able to do
- Prepare feed and water supplies for livestock in food operations, ensuring they meet the nutritional requirements of the animals
- Monitor the supply of feed and water for livestock, checking levels and quality to ensure continuous availability
- Maintain the supply of feed and water for livestock, replenishing as needed and addressing any issues that may arise
Prepare food product orders for customers in food operationsReal unit · FDQ Limited
You'll learn to prepare food product orders accurately in food operations. The unit covers identifying customer needs, weighing, wrapping or tray packing, and checking orders to ensure completeness and presentation standards.
What you'll be able to do
- Identify customers’ needs and prepare food product orders accurately, based on their specific requests.
- Weigh and wrap or tray up food products according to specified quantities and presentation standards.
- Check and present orders to customers, ensuring completeness, accuracy, and quality.
Prepare ingredients and store fillings and toppings in food manufactureReal unit · FDQ Limited
You'll learn to prepare ingredients according to specifications, mix them accurately following recipes, and store supplies, fillings, and toppings correctly. The unit emphasises food safety standards to prevent spoilage during preparation and storage.
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
You'll learn to prepare orders for despatch accurately and efficiently in food operations. The unit covers resource identification, documentation, interpreting customer specifications, assembling, preparing, and finishing orders according to organisational procedures.
What you'll be able to do
- Prepare the necessary resources and documentation to assemble orders accurately and efficiently
- Assemble orders according to customer specifications and organisational procedures
- Prepare orders for despatch, ensuring correct packaging and labelling
- Finish order preparation by completing necessary documentation and quality checks
Prepare sauces and marinades by hand in food manufactureReal unit · FDQ Limited
This unit equips learners with the skills to prepare sauces and marinades by hand in food manufacture. You'll select and measure ingredients, mix them using correct techniques to achieve desired consistency, and perform quality checks before completing the mixing process.
What you'll be able to do
- Prepare to mix ingredients for sauces and marinades, ensuring correct quantities and quality of components.
- Mix ingredients for sauces and marinades by hand, following recipes and achieving desired consistency.
- Finish mixing process for sauces and marinades, including quality checks, adjustments, and storage.
Prepare to operate a counter/ take away service in food operationsReal unit · FDQ Limited
This unit equips learners with the skills to prepare and clear work areas and equipment for counter or take away food service. You'll follow Standard Operating Procedures to ensure cleanliness, organisation, and readiness for service.
What you'll be able to do
- Prepare work areas according to Standard Operating Procedures (SOPs)
- Prepare equipment according to Standard Operating Procedures (SOPs)
- Clear work areas according to Standard Operating Procedures
- Clear equipment according to Standard Operating Procedures
Prepare to operate a table/ tray service in food operationsReal unit · FDQ Limited
You'll learn to prepare work areas and equipment for table or tray service in food operations. The unit covers hygiene and safety considerations, adherence to Standard Operating Procedures, and clearing dining and service areas after service.
What you'll be able to do
- Prepare work areas ready for service in line with Standard Operating Procedures (SOPs)
- Prepare equipment ready for service in line with Standard Operating Procedures (SOPs)
- Clear dining areas after service in line with Standard Operating Procedures (SOPs)
- Clear service areas after service in line with Standard Operating Procedures (SOPs)
Principles of Modified Atmosphere and Vacuum Packaging in food technologyReal unit · FDQ Limited
You'll understand the principles and processes of modified atmosphere packaging (MAP) and vacuum packaging in food technology. The unit covers reasons for use, benefits, suitable products, gases involved, and equipment used in these packaging methods.
What you'll be able to do
- Understand the reasons for using modified atmosphere packaging (MAP) in food technology, including its benefits for preservation and shelf life.
- Understand the MAP process, including the different gases used and their effects on food products.
- Understand the reasons for using vacuum packaging in food technology, including its benefits for preservation and appearance.
- Understand the vacuum packaging process, including the equipment used and the steps involved.
Principles of a specialist cheese sales serviceReal unit · FDQ Limited
You'll explore the principles of cheese making, storage, and consumption within a specialist cheese sales service. The unit covers production methods, types of cheese, and how to provide customers with accurate information about cheese origins and characteristics.
What you'll be able to do
- Understand the principles of cheese making and how to provide relevant information to customers regarding the production process.
- Understand the principles of cheese storage and how to provide relevant information to customers regarding optimal storage conditions.
- Understand the principles of cheese consumption and how to provide relevant information to customers regarding serving suggestions and flavour pairings.
Principles of a specialist cooked meat and poultry sales serviceReal unit · FDQ Limited
You'll explore the principles of processing, storing, and consuming cooked meat and poultry within a specialist sales service. The unit includes processing methods, hazard identification, relevant legislation, and customer information requirements.
What you'll be able to do
- Understand the principles of processing cooked meat and poultry products
- Understand the information that must be provided to the customer regarding processed cooked meat and poultry
- Understand the principles of storing cooked meat and poultry products to maintain quality and safety
- Understand the information that must be provided to the customer regarding the storage of cooked meat and poultry
- Understand the principles of cooked meat and poultry consumption and safe handling
- Understand the information that must be provided to the customer regarding the consumption of cooked meat and poultry
Principles of a specialist raw meat and poultry sales serviceReal unit · FDQ Limited
This unit provides an understanding of specialist raw meat and poultry sales services, focusing on processing, storage, and consumption principles. You'll learn how to communicate relevant information to customers regarding these aspects to support informed purchasing decisions.
What you'll be able to do
- Understand the principles of processing raw meat and poultry in relation to providing information for the customer
- Understand the principles of storing raw meat and poultry in relation to providing information for the customer
- Understand the principles of meat and poultry consumption in relation to providing information for the customer
Principles of adding value to meat and poultry productsReal unit · FDQ Limited
This unit covers the principles of adding value to meat and poultry products, including the business benefits, market trends, consumer demands, added value processes, presentation, shelf life, and cost considerations. You'll gain knowledge to analyse and review added value options effectively.
What you'll be able to do
- Understand the business case for adding value to meat and poultry products, considering market trends and consumer demands.
- Understand added value processes and options for meat and poultry, including different techniques and ingredients.
- Understand the presentation and shelf life of added value meat and poultry products, considering packaging and storage requirements.
- Understand the costs, prices and review of added value meat and poultry, including profitability analysis.
Principles of animal waste and by-product removal and the processing of edible co-productsReal unit · FDQ Limited
This unit offers a comprehensive understanding of animal waste, by-products, and edible co-product processing. You'll study characteristics, handling, regulatory frameworks, and the nutritional and culinary value of these materials.
What you'll be able to do
- Understand the nature of food waste generated in animal processing.
- Understand the nature of animal by-products generated in animal processing.
- Understand the processes involved in the processing of edible co-products from animal processing.
- Understand the regulatory framework governing specified risk material (SRM) in animal processing.
- Understand the regulatory framework governing by-products in animal processing.
- Understand the various uses of food waste generated in animal processing and its potential value.
- Understand the various uses of animal by-products generated in animal processing and their potential value.
- Understand the various uses of edible co-products generated in animal processing and their potential value.
- Understand the nutritional value of offal and its role in the human diet.
- Understand the culinary value of offal and its use in different cuisines.
Principles of breed and pre-slaughter selection of meat and poultry speciesReal unit · FDQ Limited
You'll gain knowledge of breed and pre-slaughter selection principles for cattle, goat, sheep, poultry, and pig species. The unit covers breed characteristics, factors affecting food production efficiency, and assessment of meat quality attributes such as marbling and tenderness.
What you'll be able to do
- Understand the principles of cattle breed selection for efficient and quality food production.
- Understand the principles of breed selection for goat, sheep, poultry and pig species in food production.
- Understand the principles of selection, procurement and assessment of meat quality from various meat and poultry species.
Principles of butcheryReal unit · FDQ Limited
This unit provides learners with an understanding of butchery principles, including factors influencing butchery methods, cutting specifications, quality factors, classification and grading systems, and carcase handling and treatment.
What you'll be able to do
- Understand what factors affect the use of different butchery methods, including the type of meat and desired outcome
- Understand the purpose of cutting specifications in butchery, ensuring consistency and quality
- Understand quality factors in meat and poultry, such as colour, texture, and marbling
- Understand the purpose of a purchasing guide in selecting meat and poultry products
- Understand the classification/grading system used for meat and poultry, including the criteria for each grade
- Understand the inspection process for meat and poultry, ensuring compliance with safety and quality standards
- Understand appropriate carcase handling techniques in butchery, minimising damage and contamination
- Understand appropriate carcase treatment methods in butchery, such as chilling and ageing
Principles of chilling and freezing meat and poultryReal unit · FDQ Limited
This unit covers the principles of chilling and freezing meat and poultry, including the importance of prompt chilling after slaughter, various chilling methods, and specific temperature requirements. You'll understand how chilling affects product quality and safety.
What you'll be able to do
- Understand the fundamental principles of chilling meat and poultry to ensure product safety and quality.
- Understand the fundamental principles of freezing meat and poultry to ensure product safety and quality.
Principles of classification of meat and poultry carcasesReal unit · FDQ Limited
This unit covers the principles of classification and grading systems for meat and poultry carcases. You'll understand the purpose, benefits, and factors influencing classification for producers and consumers.
What you'll be able to do
- Understand the features of classification or grading systems used for meat and poultry carcases
- Understand the principles of classification of red meat carcases, including factors such as conformation, fat cover, and muscle score
- Understand the principles of poultry classification, including factors such as weight, conformation, and defects
Principles of continuous improvement techniques _Kaizen_ in food operationsReal unit · FDQ Limited
This unit introduces learners to the principles of continuous improvement using Kaizen techniques in food operations. You'll understand key features, selection criteria for projects, and how to engage effectively in Kaizen activities for problem solving.
What you'll be able to do
- Understand the key features and importance of Kaizen activity in food operations.
- Understand the criteria and requirements for Kaizen and problem solving within food operations.
- Understand how to interact effectively with Kaizen activity in food operations.
Principles of curing meatReal unit · FDQ Limited
You'll gain knowledge of the principles of curing meat, including the purpose, types of curing processes, and their effects on preservation, flavour, texture, and shelf life. The unit covers dry and wet curing techniques and key ingredients used in curing.
What you'll be able to do
- Understand the purpose and types of processes used for curing meats, including their impact on preservation and flavour
- Understand the dry curing of meat, including the ingredients, techniques and environmental controls required
- Understand the wet curing of meat, including the preparation of brines, immersion times and temperature control
- Understand variances in curing processes and their effect on the final cured product, including texture, flavour and shelf life
Principles of food labelling in food operationsReal unit · FDQ Limited
This unit covers the principles and regulations of food labelling in food operations. You'll understand the purpose of labelling, its role in nutritional awareness and product quality, and the responsibilities of food businesses in complying with labelling regulations.
What you'll be able to do
- Explain the purpose and regulation of food labelling in food operations.
- Explain how food labelling contributes to nutritional awareness and product quality for consumers.
- Describe the business use of food labelling, including marketing and legal compliance.
Principles of food processing operationsReal unit · FDQ Limited
You'll understand the systems and documentation used to control food processing operations, including quality control, batch records, and traceability. The unit also covers key stages of food manufacture from preparation to storage.
What you'll be able to do
- Understand the systems and documents used to control processing operations in food manufacture, including quality control procedures, batch records, and traceability systems.
- Understand the key stages of processing in food manufacture, including preparation, cooking, cooling, packaging, and storage.
Principles of freezing methods in food technologyReal unit · FDQ Limited
You'll explore the principles of freezing methods in food technology, including how freezing preserves food and affects quality. The unit covers freezing processes, methods, and cold chain distribution for frozen foods.
What you'll be able to do
- Understand how the freezing process preserves food products
- Understand how the freezing process enables the storage of food products
- Understand the technical aspects of freezing on the quality and characteristics of foods
- Understand different freezing methods used in food technology
- Understand the principles of cold chain distribution for frozen foods
Principles of frying poultry productsReal unit · FDQ Limited
This unit provides an understanding of the principles of frying poultry products, including the types and characteristics of frying media. You'll explore how frying affects texture, colour, and flavour, as well as the importance of ventilation, product handling, and waste disposal.
What you'll be able to do
- Identify the different types of media used for frying poultry products
- Explain the characteristics of different frying media
- Describe how frying changes poultry products
- Explain the importance of ventilation during the frying process
- Describe correct product handling techniques during frying
- Explain the correct procedures for waste disposal after frying
Principles of instrumentation and control systems in food operationsReal unit · FDQ Limited
You'll gain an understanding of instrumentation and control systems in food operations. The unit covers computer-controlled systems, process instrumentation equipment, and process control equipment used in brewing, including their components and benefits.
What you'll be able to do
- Understand the principles of computer controlled systems used in food operations
- Understand the function and operation of process instrumentation equipment used in food operations
- Understand the function and operation of process control equipment used in brewing
Principles of slaughtering for Halal meatReal unit · FDQ Limited
You'll gain an understanding of the principles of slaughtering for Halal meat production. The unit covers animal welfare legislation, minimising animal stress and pain, recognising signs of distress, and the rules of Zibah to ensure compliance with Halal requirements.
What you'll be able to do
- Understand animal welfare requirements in relation to slaughterhouse operations.
- Understand slaughterhouse regulations and their impact on Halal meat production.
- Understand the rules of Zibah, including the conditions for a valid slaughter.
Principles of slaughtering for Kosher meatReal unit · FDQ Limited
This unit provides learners with knowledge of animal welfare and slaughterhouse regulations specific to Kosher meat production. It includes understanding the rules of Shechita and the roles of personnel involved in Kosher slaughter.
What you'll be able to do
- Understand animal welfare requirements and slaughterhouse regulations relevant to Kosher slaughter
- Understand the rules of Shechita, including the specific requirements for the slaughtering process
Principles of sustainability in food operationsReal unit · FDQ Limited
This unit provides an understanding of sustainability principles in food operations, covering environmental, social, and economic factors. You'll analyse influences on sustainability targets and stakeholder support within the food industry.
What you'll be able to do
- Understand the core principles of sustainability as they apply to food operations, including environmental, social, and economic considerations
- Understand the various factors that can affect the achievement of sustainability targets in food operations, such as resource consumption, waste generation, and energy efficiency
- Understand the factors that affect the level of support for sustainability targets from different stakeholders within food operations, including employees, management, and external organisations
- Understand the key factors that influence the successful achievement of sustainability goals within food operations, including effective planning, resource management, and stakeholder engagement
Principles of technology in meat processingReal unit · FDQ Limited
You'll explore different technological methods used in meat processing and their effects on meat quality. The unit also covers various wrapping and packing technologies applied in meat processing.
What you'll be able to do
- Understand the different technological methods of processing meat, including their principles and applications
- Understand how technology affects meat quality, considering factors such as texture, flavour, and appearance
- Understand the different technological methods of wrapping and packing meat products, including their purpose and benefits
Principles of weights and measures in food technologyReal unit · FDQ Limited
This unit provides knowledge of legal and regulatory requirements for weighing and measuring food and drink products. You'll understand relevant trading standards, labelling regulations, and quality assurance processes to ensure accuracy in food technology.
What you'll be able to do
- Understand the legal and regulatory requirements for weighing and measuring food and drink products, including trading standards legislation and labelling regulations.
- Understand the processes of weighing and measuring food and drink products, including the use of different types of weighing equipment and measurement techniques.
- Understand how to quality assure the weighing and measuring of food and drink products, including calibration procedures and regular checks to ensure accuracy and consistency.
Process waste by-products and edible co-products in meat processingReal unit · FDQ Limited
You'll learn to prepare and process waste by-products and edible co-products in meat processing. The unit emphasises workplace procedures, personal protective equipment, and hygiene standards.
What you'll be able to do
- Prepare to process by-products and co-products in accordance with workplace procedures
- Process by-products and co-products according to specified requirements
Produce added value meat products in sales operationsReal unit · FDQ Limited
This unit develops learners' skills to produce added value meat products in sales operations. You'll prepare the work area, equipment, and materials, carry out butchery operations following recipes, and complete the process with appropriate finishing techniques.
What you'll be able to do
- Prepare the work area, equipment and materials required to produce added value meat products
- Carry out added value butchery operations according to specified recipes and procedures
- Complete added value butchery operations, including packaging, labelling and storage, according to food safety and hygiene regulations
Produce batch meat preparations and productsReal unit · FDQ Limited
This unit covers the preparation of ingredients, equipment, and work areas for producing batch meat preparations and products. You'll learn to produce items according to recipes and quality standards, and to store products and waste while maintaining hygiene and cleanliness.
What you'll be able to do
- Prepare the necessary ingredients, equipment and work area to produce batch meat preparations and products
- Produce batch meat preparations and products according to recipes and quality standards
- Store preparations, products and waste appropriately and clean the work area to maintain hygiene standards
Produce individual packs by hand in food operationsReal unit · FDQ Limited
It teaches you to prepare for and carry out manual production of individual packs in food operations. You'll follow procedures to maintain quality standards and ensure correct labelling and sealing of packs.
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 portion controlled raw meat productsReal unit · FDQ Limited
This unit equips learners with the skills to prepare and produce portion-controlled raw meat products. You'll learn trimming, boning, portioning techniques, and how to maintain hygiene, safety, and product consistency.
What you'll be able to do
- Describe how to prepare for the production of portion controlled raw meat products, including selecting appropriate cuts and preparing equipment
- Explain the importance of hygiene and safety procedures when preparing raw meat products
- Demonstrate how to produce portion controlled raw meat products according to specified procedures
- Explain how to ensure accurate portion sizes and consistent quality
- Describe how to package and label portion controlled raw meat products correctly
- Explain how to store portion controlled raw meat products according to food safety regulations
Produce product packs in food operationsReal unit · FDQ Limited
You'll learn to prepare work areas, select appropriate materials, and produce individual product packs in food operations. The unit includes finishing production tasks and adhering to specified recipes, quality standards, and production targets.
What you'll be able to do
- Prepare the work area, equipment, and materials required for producing individual product packs, following established procedures
- Produce individual product packs according to specified recipes, quality standards, and production targets
- Finish the production of individual product packs, including labelling, packaging, and storage, ensuring compliance with hygiene and safety regulations
Produce sausagesReal unit · FDQ Limited
You'll learn to produce sausages by preparing equipment and ingredients, following recipes accurately, and maintaining hygiene through correct storage and cleaning of the production area. The unit emphasises quality control and safety in sausage production.
What you'll be able to do
- Prepare the necessary equipment and ingredients for producing sausages
- Follow recipes and procedures to produce sausages to the required standard
- Store sausages correctly to maintain quality and safety
- Clean the production area and equipment after sausage production
Receive livestock in food operationsReal unit · FDQ Limited
It teaches you to prepare for, accept, unload, and pen livestock in food operations. It covers equipment, documentation, hazard identification, condition verification, and stress minimisation during receiving.
What you'll be able to do
- Prepare to receive livestock in food operations, ensuring all necessary equipment and documentation are ready.
- Accept livestock in food operations, verifying their condition and compliance with relevant regulations.
- Unload and pen livestock in food operations, ensuring their welfare and minimising stress.
Receive poultry in food operationsReal unit · FDQ Limited
This unit provides learners with the skills to safely receive poultry deliveries in food operations. You'll understand relevant regulations, prepare for unloading, check delivery documentation, and apply safe manual handling techniques.
What you'll be able to do
- Receive poultry deliveries and prepare for unloading, ensuring compliance with relevant regulations and procedures
- Unload poultry from transport vehicles in a safe and efficient manner, minimising stress and damage to the birds
Remove specified risk material in meat processingReal unit · FDQ Limited
This unit equips learners to safely remove specified risk material (SRM) in meat processing. It covers preparing and sanitising work areas, using appropriate personal protective equipment, and following relevant regulations and procedures.
What you'll be able to do
- Prepare to remove specified risk material (SRM), ensuring the work area is clean and sanitised and that appropriate personal protective equipment is worn
- Remove specified risk material (SRM) in accordance with relevant regulations and workplace procedures, ensuring correct segregation and disposal
Sell food products in a retail environmentReal unit · FDQ Limited
You'll learn to sell food products effectively in a retail environment. The unit covers establishing customer needs through questioning and active listening, providing relevant product information, addressing queries, and processing sales in line with organisational procedures.
What you'll be able to do
- Establish customer needs effectively when selling food products in a retail environment, using appropriate questioning and listening techniques.
- Satisfy customer needs by providing relevant information, offering suitable product recommendations, and addressing any queries or concerns.
- Process the sale of food and drink products accurately and efficiently, adhering to organisational procedures for payment processing and handling transactions.
Serve on a specialist food retail counterReal unit · FDQ Limited
It teaches you to set up, maintain, and serve at a specialist food retail counter. You'll understand cleaning and sanitising procedures, product presentation, stock replenishment, and providing accurate information and advice to customers.
What you'll be able to do
- Set up the counter area for specialist food retail, ensuring it is clean, organised, and visually appealing
- Assist customers with purchases in specialist food retail, providing information, advice, and excellent customer service
- Maintain the counter area in specialist food retail, ensuring food safety standards are met and stock is replenished as needed
Sharpen cutting tools for use in food operationsReal unit · FDQ Limited
You'll learn to identify different cutting tools used in food operations and apply appropriate sharpening techniques. The unit includes using suitable equipment to sharpen tools and assessing their sharpness to maintain effective cutting edges.
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
Slice and bag individual food productsReal unit · FDQ Limited
You'll develop practical skills to slice individual food products to specified thickness and size, and to bag them using appropriate packaging and labelling. The unit emphasises minimising waste and preparing products 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
Sort waste by-products and edible co-products in meat processingReal unit · FDQ Limited
You'll learn to receive and sort waste by-products and edible co-products in meat processing. The unit covers identification of by-products, correct handling and storage procedures, hazard awareness, and efficient sorting according to type and intended use.
What you'll be able to do
- Receive by-products and co-products in meat processing, ensuring correct handling and storage procedures are followed
- Sort by-products and co-products according to their type and intended use, separating them efficiently and effectively
Store goods and materials in food operationsReal unit · FDQ Limited
This unit equips learners with knowledge and skills to safely and hygienically store goods and materials in food operations. You'll select appropriate items, handle them correctly, store them in allocated locations, and complete necessary 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
This unit equips learners with the skills to supply materials for production in food operations by matching production needs with available supplies. You'll maintain a consistent supply to production areas and workstations, reporting discrepancies as necessary.
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 HACCP for Food ManufacturingReal unit · FDQ Limited
You'll gain a comprehensive understanding of the principles of HACCP in food manufacturing, including its importance, legal requirements, and benefits. The unit covers developing, implementing, and reviewing HACCP-based food safety management procedures.
What you'll be able to do
- Understand the importance of HACCP based food safety management procedures within the food manufacturing environment.
- Understand the preliminary processes required for HACCP based procedures, including hazard identification and risk assessment.
- Understand how to develop HACCP based food safety management procedures, including the identification of critical control points (CCPs).
- Understand how to implement HACCP based food safety management procedures, including monitoring and corrective actions.
- Understand how to evaluate HACCP based procedures to ensure their effectiveness and compliance with relevant regulations.
Understand how to assemble and process products for food serviceReal unit · FDQ Limited
You'll gain knowledge of the requirements for assembling and processing food service products, focusing on hygiene, safety, and quality standards. The unit emphasises maintaining high-quality standards throughout the assembly and processing stages.
What you'll be able to do
- Describe the requirements for the assembly and processing of food service products, including hygiene, safety, and quality standards
- Explain how to maintain high standards of quality in food service products throughout the assembly and processing stages
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operationsReal unit · FDQ Limited
It teaches you to understand how to avoid contamination and complete Cleaning In Place (CIP) of plant and equipment in food operations. You'll study contamination sources, prevention methods, and the correct CIP procedures to maintain hygiene and safety standards.
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 bake off food products for saleReal unit · FDQ Limited
This unit provides learners with an understanding of baking off food products for sale, including pre-heating, loading and unloading ovens, and baking times and temperatures. You'll also learn how to monitor product quality during and after baking.
What you'll be able to do
- Describe the procedures for baking off food products for sale
- Explain how to maintain the quality of bake-off products during and after the baking process
Understand how to care for livestock pre-slaughter in food operationsReal unit · FDQ Limited
This unit provides knowledge on caring for livestock pre-slaughter, emphasising animal welfare and stress minimisation. You'll also understand how to monitor livestock holding areas and address issues affecting animal well-being.
What you'll be able to do
- Understand how to care for livestock pre-slaughter, ensuring their welfare and minimising stress.
- Understand how to monitor livestock holding areas, identifying and addressing any potential issues.
Understand how to care for poultry pre-slaughter in food operationsReal unit · FDQ Limited
This unit covers the monitoring and care of poultry welfare pre-slaughter in food operations. You'll understand welfare indicators, monitoring methods, and procedures for providing food, water, handling, and maintaining suitable environments to ensure poultry wellbeing.
What you'll be able to do
- Understand how to monitor the welfare of poultry in food operations
- Understand how to care for poultry pre-slaughter in food operations
Understand how to carry out bleeding operations for Halal meatReal unit · FDQ Limited
You'll understand how to prepare for and carry out bleeding operations for Halal meat. The unit covers animal handling, stunning requirements, the significance of Qibla direction, correct bleeding techniques, and ensuring a humane and compliant process.
What you'll be able to do
- Know about preparing to bleed animals for Halal meat, including understanding the requirements for animal handling, stunning, and the direction of Qibla
- Know about bleeding for Halal meat operations, including understanding the correct techniques, the importance of a swift and humane cut, and the requirements for blood drainage
Understand how to carry out boning in poultry processingReal unit · FDQ Limited
This unit covers preparation and techniques for poultry boning in a processing environment. You'll understand work area preparation, equipment use, hygiene practices, and safe handling and disposal of poultry products during boning.
What you'll be able to do
- Understand how to prepare the work area and equipment for carrying out poultry boning activities
- Understand how to prepare poultry carcasses for boning
- Understand how to carry out poultry boning techniques effectively and safely
- Understand how to handle and dispose of waste materials generated during poultry boning
Understand how to carry out boning in red meat processingReal unit · FDQ Limited
This unit provides learners with an understanding of red meat boning processes. You'll learn to prepare work areas, identify different cuts and bone structures, and apply industry-standard boning techniques to efficiently separate meat from bone while maintaining hygiene and safety.
What you'll be able to do
- Understand how to prepare the work area and equipment for red meat boning, ensuring hygiene and safety standards are met
- Understand the different types of red meat cuts and their bone structures relevant to boning
- Understand how to carry out red meat boning techniques according to industry standards and customer specifications
- Understand how to separate meat from bone efficiently and effectively
- Understand how to minimise waste and maximise yield during the boning process
Understand how to carry out disinfection in food operationsReal unit · FDQ Limited
This unit covers the requirements and procedures for carrying out disinfection in food operations. You'll understand legal and organisational standards, select appropriate cleaning agents, perform disinfection processes effectively, and complete disinfection to maintain hygiene.
What you'll be able to do
- Know about the legal and organisational requirements for disinfection in food operations, including relevant legislation and standards.
- Carry out disinfection procedures effectively, using appropriate cleaning agents and techniques.
- Complete disinfection processes, including documentation and verification of effectiveness.
Understand how to carry out flavour enhancement in meat processingReal unit · FDQ Limited
This unit covers preparation and application of flavour enhancement techniques in meat processing. You'll identify suitable methods and ingredients to achieve desired flavour profiles while maintaining product quality and safety.
What you'll be able to do
- Understand how to prepare for flavour enhancement of meat, including selecting appropriate ingredients and equipment.
- Understand how to carry out flavour enhancement of meat, applying techniques to achieve desired flavour profiles while maintaining product quality and safety.
Understand how to carry out manual bleeding operationsReal unit · FDQ Limited
You'll understand how to prepare for and carry out manual bleeding operations safely and effectively. The unit covers preparation of the work area and equipment, correct bleeding techniques, hygiene and safety practices, and compliance with relevant regulations.
What you'll be able to do
- Prepare the work area and equipment for carrying out manual bleeding operations.
- Carry out manual bleeding operations in accordance with relevant procedures and regulations.
Understand how to carry out manual evisceration of carcases for Kosher meatReal unit · FDQ Limited
This unit provides an understanding of manual evisceration processes for Kosher meat carcases. You'll study operation sequences, organ removal, hygiene practices, and specific procedures and controls related to Kashrut requirements.
What you'll be able to do
- Understand the process of eviscerating carcases, including the sequence of operations and the identification of organs.
- Understand eviscerating procedures, controls and Kashrut requirements for Kosher meat production, ensuring compliance with religious laws and regulations.
Understand how to carry out manual evisceration of poultry carcasesReal unit · FDQ Limited
This unit covers the preparation and manual evisceration of poultry carcases, including hygiene and safety procedures. You'll understand the use of personal protective equipment and the correct techniques for removing internal organs.
What you'll be able to do
- Understand how to prepare to eviscerate poultry manually, including ensuring the work area is clean and sanitised and that appropriate personal protective equipment is worn
- Understand how to eviscerate poultry manually, including the correct techniques for removing internal organs while maintaining hygiene and minimising damage to the carcase
Understand how to carry out manual evisceration of red meat carcasesReal unit · FDQ Limited
This unit covers the preparation and manual evisceration of red meat carcases, including selecting appropriate tools and equipment and maintaining a hygienic work environment. You'll gain knowledge of safe and effective procedures for removing internal organs.
What you'll be able to do
- Understand how to prepare to eviscerate red meat carcases manually, including selecting appropriate tools and equipment and ensuring a hygienic work environment.
- Understand how to eviscerate red meat carcases manually, removing internal organs in a safe and efficient manner while maintaining carcase integrity.
Understand how to carry out manual stunning of poultryReal unit · FDQ Limited
This unit covers preparation and execution of manual stunning of poultry. You'll understand how to prepare the work area and equipment, apply safe and hygienic practices, and carry out manual stunning techniques in accordance with relevant regulations and animal welfare standards.
What you'll be able to do
- Prepare the work area and equipment for carrying out manual stunning of poultry.
- Carry out manual stunning of poultry in accordance with relevant procedures and regulations.
Understand how to carry out manual stunning of red meat speciesReal unit · FDQ Limited
You'll gain knowledge of preparing for and carrying out manual stunning of red meat species. The unit includes equipment checks, safety procedures, types of stunning equipment, and correct stunning techniques to ensure humane practice.
What you'll be able to do
- Prepare to carry out manual stunning of red meat species, ensuring all equipment is ready and safety procedures are followed.
- Carry out manual stunning of red meat species effectively and humanely, in accordance with relevant regulations and guidelines.
Understand how to carry out massaging in meat processingReal unit · FDQ Limited
You'll gain an understanding of the procedures and techniques involved in meat massaging. The unit covers equipment and work area preparation, hygiene and safety protocols, use of personal protective equipment, and monitoring of the massaging process to ensure quality.
What you'll be able to do
- Understand the procedures for preparing equipment and work areas for massaging meat products
- Understand the importance of hygiene and safety when preparing for meat massaging
- Understand how to carry out meat massaging techniques according to specified requirements
- Understand how to monitor the meat massaging process to ensure quality and consistency
Understand how to carry out poultry butchery in sales operationsReal unit · FDQ Limited
You'll understand the preparation, techniques, and waste control involved in poultry butchery within sales operations. The unit includes hygiene and safety procedures, equipment use, butchery methods, and quality assurance relevant to effective poultry processing.
What you'll be able to do
- Understand how to prepare the work area and equipment for poultry butchery in sales operations
- Understand how to carry out poultry butchery techniques in sales operations
- Understand a range of butchery techniques applicable to poultry
- Understand how to control waste during poultry butchery processes
Understand how to carry out primal butchery of red meat in sales operationsReal unit · FDQ Limited
This unit provides learners with knowledge of primal butchery techniques for red meat in sales operations. You'll understand preparation, correct cutting methods, hygiene maintenance, and control of storage and waste to optimise product quality and yield.
What you'll be able to do
- Understand how to prepare for primal butchery of red meat, including selecting appropriate cuts and ensuring a hygienic work environment
- Understand how to carry out primal butchery of red meat, using correct techniques to produce desired cuts
- Understand primal butchery techniques, including knife skills, cutting methods, and yield optimisation
- Understand how to control storage and waste in primal red meat butchery, ensuring proper temperature control and minimising spoilage
Understand how to carry out primal cutting in poultry processingReal unit · FDQ Limited
You'll understand how to prepare for and carry out primal cutting of poultry carcases. The unit covers selection and maintenance of tools and equipment, established cutting procedures, and the importance of hygiene standards throughout the process.
What you'll be able to do
- Understand how to prepare to carry out primal cutting of poultry carcases, including selecting appropriate tools and equipment
- Understand how to carry out primal cutting of poultry carcases, following established procedures and maintaining hygiene standards
Understand how to carry out primal cutting in red meat processingReal unit · FDQ Limited
You'll gain knowledge of preparing for and carrying out primal cutting of red meat carcases. The unit covers hygiene and safety standards, identification of carcase types, industry cutting standards, and techniques to minimise waste during processing.
What you'll be able to do
- Understand how to prepare the work area and equipment for primal cutting of red meat carcases, ensuring hygiene and safety standards are met
- Understand the different types of red meat carcases and their characteristics relevant to primal cutting
- Understand how to carry out primal cutting of red meat carcases according to industry standards and customer specifications
- Understand how to identify and separate different primal cuts of red meat
- Understand how to minimise waste and maximise yield during the primal cutting process
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 covers regulatory compliance, organisational procedures, allergen control, and problem-solving during changeovers to ensure product safety and efficiency.
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 religious slaughterReal unit · FDQ Limited
This unit provides learners with knowledge of the equipment, facilities, and procedures required for religious slaughter. You'll understand relevant standards and regulations and how to handle animals appropriately prior to slaughter.
What you'll be able to do
- Identify the equipment and facilities required for religious slaughter, ensuring they meet relevant standards and regulations
- Explain the procedures for preparing animals for religious slaughter, taking into account animal welfare requirements
- Describe the methods used to perform religious slaughter in accordance with religious and legal requirements
- Outline the post-slaughter procedures required to ensure meat safety and quality
Understand how to carry out rodding and clipping of meat carcasesReal unit · FDQ Limited
This unit provides learners with an understanding of rodding and clipping of meat carcases. You'll learn about required tools, equipment, personal protective equipment, relevant industry standards, and health and safety regulations for these activities.
What you'll be able to do
- Understand how to prepare for carcase rodding and clipping activities, including the required tools, equipment, and personal protective equipment (PPE).
- Understand how to carry out rodding and clipping of meat carcases in accordance with relevant industry standards and health and safety regulations.
Understand how to carry out sampling for quality control in food operationsReal unit · FDQ Limited
You'll gain an understanding of sampling principles and methods used for quality control in food operations. The unit covers maintaining sample integrity, factors influencing samples, and procedures for collecting, labelling, and handling samples.
What you'll be able to do
- Know about the fundamental principles of sampling techniques used in quality control within food operations
- Know about the procedures for maintaining sample integrity to ensure accurate and reliable results
- Know about the various factors that can influence samples, such as environmental conditions and handling methods, and their potential impact on quality control assessments
Understand how to carry out seaming or filleting in meat processingReal unit · FDQ Limited
You'll gain knowledge of preparing for and carrying out seaming or filleting in meat processing. The unit covers work area preparation, equipment use, hygiene, safety, and the application of appropriate seaming or filleting techniques in compliance with workplace standards.
What you'll be able to do
- Understand how to prepare the work area and equipment to carry out seaming or filleting in meat processing
- Understand how to carry out seaming or filleting techniques in meat processing
Understand how to carry out secondary butchery of red meat in sales operationsReal unit · FDQ Limited
This unit provides knowledge of secondary butchery of red meat in sales operations. You'll study preparation, tool selection, butchery techniques, and control of storage and waste to meet customer and operational requirements.
What you'll be able to do
- Understand how to prepare for secondary butchery of red meat in sales operations, including the selection of appropriate tools and equipment.
- Understand how to carry out secondary butchery of red meat to meet customer requirements and organisational standards.
- Understand a range of secondary butchery techniques and their application to different cuts of red meat.
- Understand how to control storage and minimise waste during secondary red meat butchery operations, in line with food safety regulations.
Understand how to carry out skinning of meat carcasesReal unit · FDQ Limited
This unit provides knowledge on preparing for and carrying out the skinning of meat carcases, including selecting appropriate tools and equipment. You'll understand methods to minimise damage to carcases while adhering to hygiene and safety standards.
What you'll be able to do
- Describe how to prepare for carcase skinning, including selecting appropriate tools and equipment
- Explain the process of skinning carcases, adhering to hygiene and safety standards
Understand how to carry out splitting of meat carcasesReal unit · FDQ Limited
You'll understand how to prepare for and carry out splitting of meat carcases safely and effectively. The unit covers selection and use of tools, pre-operational equipment checks, safe working practices, and correct splitting techniques.
What you'll be able to do
- Understand how to prepare for carcase splitting, including selecting the appropriate tools and equipment and ensuring a safe working environment
- Understand how to carry out splitting of carcases according to industry best practices and hygiene regulations
Understand how to carry out task hand-over procedures in food manufactureReal unit · FDQ Limited
This unit covers the organisational policies and procedures for task hand-over in food manufacture. You'll understand the importance of following these procedures, the key information to communicate during hand-overs, and the potential consequences of poor practice.
What you'll be able to do
- Carry out task hand-over procedures in food manufacture, in accordance with organisational policies and procedures
Understand how to carry out trimming in meat processingReal unit · FDQ Limited
You'll understand how to prepare for and carry out meat trimming in meat processing. The unit covers identification of cuts requiring trimming, selection of appropriate tools, safe trimming techniques, and minimising waste.
What you'll be able to do
- Understand how to prepare for meat trimming activities, including selecting appropriate tools and equipment
- Understand how to carry out meat trimming tasks effectively and safely, meeting quality and hygiene standards
Understand how to carry out wild game butchery in sales operationsReal unit · FDQ Limited
This unit provides learners with knowledge of wild game butchery in sales operations. You'll understand preparation, hygiene and safety requirements, butchery techniques, and waste control methods to maintain product quality and compliance with regulations.
What you'll be able to do
- Understand how to prepare for wild game butchery in a sales operation environment
- Understand how to carry out wild game butchery in a sales operation environment
- Understand different wild game butchery techniques used in sales operations
- Understand how to control waste during wild game butchery in sales operations
Understand how to contribute to bio-security in livestock holding in food operationsReal unit · FDQ Limited
This unit equips learners with knowledge of bio-security protocols in livestock holding sites within food operations. You'll understand preparation for site entry, maintaining bio-security measures whilst on site, and reporting concerns to prevent disease transmission.
What you'll be able to do
- Understand how to prepare to enter the livestock holding site, in accordance with bio-security protocols
- Understand how to maintain bio-security while on the livestock holding site
- Understand how to report any concerns relating to bio-security in food operations
Understand how to contribute to continuous improvement for achieving excellence in food operationsReal unit · FDQ Limited
You'll understand the principles and practices of continuous improvement in food operations. The unit covers the importance, benefits, supporting resources, and communication methods to sustain improvements in efficiency, quality, and safety.
What you'll be able to do
- Know about the importance of continuous improvement in food operations.
- Know about the resources and measures to support a continuous improvement activity in food operations.
- Support and communicate continuous improvement activity in food operations.
Understand how to contribute to environmental safety in food operationsReal unit · FDQ Limited
You'll understand environmental safety legislation and procedures relevant to food operations. The unit covers recognising environmental damage and implementing working practices that reduce environmental impact within food production and processing.
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 equips learners with knowledge to identify, analyse, and report problems within their food manufacturing work area. You'll understand procedures for problem reporting and the importance of contributing to effective 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
You'll develop knowledge of common problems in food manufacture and how to communicate these effectively to colleagues. The unit covers contributing to problem identification and resolution using appropriate reporting and communication techniques.
What you'll be able to do
- Contribute to identifying problems in your area of work and how to communicate these to colleagues in food manufacture.
- Contribute to identifying resolutions to problems in food manufacture.
Understand how to contribute to sustainable practice in food operationsReal unit · FDQ Limited
You'll understand requirements for sustainable practice in food operations and how to contribute within their organisation. The unit covers relevant legislation, environmental impacts, and specific sustainable actions.
What you'll be able to do
- Identify the requirements for sustainable practice in a food environment.
- Describe how to contribute to sustainable practice within the organisation.
Understand how to contribute to the application of improvement techniques for achieving excellence in food operationsReal unit · FDQ Limited
You'll understand how to contribute to the application of improvement techniques in food operations. The unit covers objectives and benefits of improvement, use of information and communication, and making recommendations to enhance efficiency and quality.
What you'll be able to do
- Know about the objectives and benefits of applying improvement techniques in food operations, including increased efficiency, reduced waste, and enhanced product quality
- Effectively use information and communication channels to support the implementation of improvement techniques in food operations, ensuring all relevant personnel are informed and engaged
- Formulate clear and constructive recommendations and provide feedback on improvement issues in food operations, contributing to a culture of continuous improvement
Understand how to contribute to the maintenance of plant and equipment in food operationsReal unit · FDQ Limited
You'll understand how to contribute to the maintenance of plant and equipment in food operations. The unit covers preparation for maintenance, carrying out routine tasks safely, addressing maintenance issues, and completing procedures with accurate documentation.
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 automated meat/poultry processing operationsReal unit · FDQ Limited
This unit provides an understanding of controlling automated meat and poultry processing operations. You'll prepare equipment, monitor performance, make adjustments, and respond to faults to ensure safe and efficient processing.
What you'll be able to do
- Understand how to prepare to control an automated processing operation, including checking equipment, materials, and safety procedures
- Understand how to control an automated processing operation, including monitoring performance, making adjustments, and responding to faults
Understand how to control defrosting in food manufactureReal unit · FDQ Limited
You'll understand how to control the defrosting process in food manufacture, including preparing the work area and equipment, maintaining quality standards through temperature control, and completing the defrosting process in compliance with hygiene and safety requirements.
What you'll be able to do
- Describe how to prepare the work area and equipment for the defrosting process in food manufacture.
- Explain the importance of maintaining high standards of quality throughout the defrosting process.
- Outline the steps required to complete the defrosting process safely and effectively.
Understand how to control hygiene cleaning in food operationsReal unit · FDQ Limited
This unit develops learners' understanding of hygiene cleaning requirements in food operations, including relevant legislation and organisational procedures. You'll learn how to safely prepare, carry out, and complete hygiene cleaning to maintain food safety standards.
What you'll be able to do
- Understand the legal and organisational requirements for hygiene cleaning in food operations, including relevant legislation and standards
- Understand how to prepare for hygiene cleaning in food operations safely, including risk assessments and the selection of appropriate cleaning materials and equipment
- Understand how to carry out hygiene cleaning in food operations safely, following established procedures and using personal protective equipment (PPE) correctly
- Understand how to complete hygiene cleaning in food operations safely, including the correct disposal of waste and the completion of relevant documentation
Understand how to control processes in food manufactureReal unit · FDQ Limited
You'll understand the requirements for controlling processes in food manufacture, including preparation, execution, and completion of control procedures. The unit emphasises adherence to food safety and quality standards.
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 washing and drying machinery in food operationsReal unit · FDQ Limited
You'll understand how to control washing and drying machinery in food operations, including machinery controls, specifications, and procedures. The unit also covers identifying and resolving common problems during washing and drying processes to ensure operational efficiency.
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 cure meat productsReal unit · FDQ Limited
You'll understand the processes involved in curing meat products, including preparation and selection of suitable cuts and ingredients. The unit covers different curing methods and monitoring procedures to ensure product safety and quality.
What you'll be able to do
- Understand how to prepare for meat curing, including selecting appropriate cuts of meat and preparing the curing ingredients
- Understand how to cure meat, following established procedures and monitoring the curing process to ensure quality and safety
Understand how to display meat and meat products in sales operationsReal unit · FDQ Limited
You'll gain knowledge of how to prepare, display, maintain, and dismantle meat and meat product displays in sales operations. The unit covers hygiene procedures, hazard management, product selection, and display maintenance to support effective merchandising.
What you'll be able to do
- Understand how to prepare the display area for meat and meat products, ensuring hygiene and safety standards are met
- Understand how to select and prepare meat and meat products for display, considering factors such as appearance and shelf life
- Understand how to display meat and meat products attractively and effectively to maximise sales
- Understand how to maintain the display of meat and meat products, including temperature control and stock rotation
- Understand how to dismantle displays of meat and meat products safely and hygienically
- Understand how to clean and sanitise display equipment and areas after use
Understand how to fill or extrude meat and meat-based mixturesReal unit · FDQ Limited
You'll gain knowledge of the equipment and procedures involved in filling or extruding meat and meat-based mixtures. The unit covers preparation, health and safety legislation, casing preparation, and safe operation of filling and extruding equipment.
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 label food products by hand in food operationsReal unit · FDQ Limited
You'll understand the procedures for hand labelling food products in food operations. The unit covers preparing the work area, maintaining hygiene and cleanliness, and accurately applying labels using appropriate resources according to specified requirements.
What you'll be able to do
- Understand how to prepare the work area and resources for labelling food products by hand
- Understand how to label food products by hand according to specified requirements and procedures
Understand how to lift and handle materials safely in food operationsReal unit · FDQ Limited
This unit covers health and safety standards and safe techniques for lifting and handling materials in food operations. You'll understand risk assessments, recognise their own limits, and apply correct communication methods during manual handling tasks.
What you'll be able to do
- Know the health and safety standards that apply to lifting, moving and handling materials in food operations
- Move and handle materials safely and efficiently in food operations
- Know the limits of one's own authority when lifting, moving and handling materials, and understand appropriate communication methods to use in food operations
Understand how to maintain product quality in food operationsReal unit · FDQ Limited
This unit covers maintaining product quality in food operations through quality checks on products and processes. You'll learn to record and store information accurately and communicate results effectively within established procedures.
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 reception and holding areas for livestock in food operationsReal unit · FDQ Limited
This unit provides learners with an understanding of maintaining livestock reception and holding areas in food operations. It includes identifying hazards, performing routine maintenance checks, cleaning and disinfecting procedures, and maintaining records to ensure a safe and hygienic environment.
What you'll be able to do
- Understand how to prepare and identify areas requiring maintenance in livestock reception and holding areas.
- Understand how to maintain the livestock reception area, ensuring a safe and hygienic environment for the animals.
Understand how to maintain workplace food safety standards in operationsReal unit · FDQ Limited
You'll gain knowledge of maintaining workplace food safety standards in food operations. The unit includes safe food handling practices, pest control, and methods to minimise contamination and food poisoning risks.
What you'll be able to do
- Recognise the importance of safe food handling practices in maintaining food safety standards.
- Understand how to deal with pests and infestations to prevent contamination.
- Explain the importance of minimising the risks of contamination and food poisoning in food operations.
Understand how to maintain workplace health and safety in food operationsReal unit · FDQ Limited
You'll gain knowledge of workplace health and safety in food operations. The unit covers identification of physical, chemical, and biological hazards, associated risks, and the precautions and procedures to maintain a safe working environment.
What you'll be able to do
- Know the main safety risks and hazards that are commonly present in the food operations working environment.
- Know the health and safety precautions and procedures that must be followed in the workplace to mitigate risks.
- Know the health and safety features of the equipment and materials used in food operations, including safe operating procedures and potential hazards.
Understand how to monitor food hygiene standards using rapid test methods in operationsReal unit · FDQ Limited
This unit covers monitoring food hygiene standards using rapid test methods in food operations. You'll learn to prepare and calibrate equipment, conduct tests according to guidelines, and accurately record and report test results.
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 carcase electrical stimulation systemReal unit · FDQ Limited
This unit covers the preparation, operation, and monitoring of a carcase electrical stimulation system. You'll understand system components, safety checks, operational procedures, and fault identification to ensure effective and safe use.
What you'll be able to do
- Prepare the carcase electrical stimulation system for operation, ensuring all safety checks are completed
- Operate and monitor a carcase electrical stimulation system, adjusting settings as required and identifying any faults
Understand how to operate a counter/ take-away service in food operationsReal unit · FDQ Limited
This unit covers providing a counter/take-away service in food operations following Standard Operating Procedures (SOPs). You'll learn to take orders accurately, handle payments securely, and maintain work areas and equipment according to SOPs.
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 de-hairing systemReal unit · FDQ Limited
You'll understand how to prepare, operate, and monitor a de-hairing system in food processing. The unit includes pre-operational checks, hazard identification, performance indicators, and safe operation.
What you'll be able to do
- Understand how to prepare to operate a de-hairing system in accordance with workplace procedures.
- Monitor the operation of a de-hairing system to ensure it is working effectively.
- Operate a de-hairing system safely and effectively.
Understand how to operate a gas stunning system for poultryReal unit · FDQ Limited
This unit equips learners with knowledge to safely prepare and operate a gas stunning system for poultry. It includes pre-operational checks, safety procedures, hazard identification and mitigation, and monitoring of gas levels to maintain effective stunning conditions.
What you'll be able to do
- Prepare the gas stunning system for poultry, ensuring it is safe and operational.
- Operate and monitor a gas stunning system for poultry, maintaining optimal stunning conditions.
Understand how to operate a meat carcase shackling systemReal unit · FDQ Limited
You'll gain understanding of operating a meat carcase shackling system. The unit covers preparation, pre-operational checks, adherence to workplace procedures, safety regulations, and correct operation to maintain safety and efficiency.
What you'll be able to do
- Prepare to operate a carcase shackling system in accordance with workplace procedures and safety regulations.
- Operate a carcase shackling system effectively and safely, following established protocols.
Understand how to operate a meat injection systemReal unit · FDQ Limited
This unit covers preparing and operating a meat injection system, including equipment preparation, safety checks, and correct injection procedures. You'll gain knowledge to maintain quality and safety standards throughout the meat injection process.
What you'll be able to do
- Understand how to prepare for meat injection, ensuring equipment is ready and safe to use
- Understand how to inject meat, following correct procedures and maintaining quality standards
Understand how to operate a poultry bleeding systemReal unit · FDQ Limited
You'll gain knowledge to prepare, operate, and monitor a poultry bleeding system safely and effectively. The unit includes pre-operational checks, adherence to safety procedures, use of personal protective equipment, and humane bleeding practices in poultry processing.
What you'll be able to do
- Prepare to operate a poultry bleeding system, ensuring all equipment is ready for use and safety procedures are followed.
- Operate and monitor a poultry bleeding system, ensuring effective and humane bleeding processes are maintained.
Understand how to operate a poultry plucking systemReal unit · FDQ Limited
You'll gain knowledge to operate a poultry plucking system. The unit includes pre-start checks, safety procedures, system components, operation techniques, monitoring performance, and adjusting settings to optimise plucking while identifying potential issues.
What you'll be able to do
- Understand how to prepare the poultry plucking system for operation, including pre-start checks and safety procedures
- Understand how to operate and monitor the poultry plucking system, adjusting settings as required to achieve optimal plucking performance
Understand how to operate a stunning system for red meat speciesReal unit · FDQ Limited
This unit covers the preparation, operation, and monitoring of stunning systems for red meat species. You'll learn pre-start checks, safety procedures, hazard identification, system operation, and assessment of stunning effectiveness.
What you'll be able to do
- Prepare to operate a stunning system for red meat species, including pre-start checks and safety procedures.
- Operate and monitor a stunning system for red meat species, ensuring it functions correctly and that stunning is effective.
Understand how to operate a table/tray service in food operationsReal unit · FDQ Limited
This unit covers operating a table or tray service in food operations, focusing on providing customers with product information, processing orders accurately, and serving customers according to Standard Operating Procedures. You'll develop customer service and order management skills.
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 an electric stunning system for poultryReal unit · FDQ Limited
You'll understand how to prepare, operate, and monitor an electric stunning system for poultry. The unit covers system components, pre-operational checks, hazard identification, and safe operating procedures.
What you'll be able to do
- Prepare an electric stunning system for poultry, ensuring it is ready for operation
- Operate and monitor an electric stunning system for poultry, maintaining its effectiveness and safety
Understand how to organise and improve work activities for achieving excellence in food operationsReal unit · FDQ Limited
You'll explore how to organise and improve work activities in food operations to achieve excellence. They will learn to prioritise tasks, manage time effectively, use organisational techniques, and monitor progress to identify opportunities for improvement.
What you'll be able to do
- Describe how to organise own work activities in food operations to achieve excellence.
- Apply organisational techniques in food operations to improve efficiency.
- Monitor progress and identify opportunities for improvement in food operations.
Understand how to oven cook batched meat and meat productsReal unit · FDQ Limited
You'll understand how to prepare meat and meat products for oven cooking, including selecting cuts and applying marinades. The unit covers operating different ovens, controlling cooking parametres, and safely removing cooked products for cooling and storage.
What you'll be able to do
- Understand how to prepare meat and meat products for oven cooking, including selecting appropriate cuts and applying marinades or seasonings
- Understand how to operate ovens and control cooking parameters to ensure meat and meat products are cooked to the required internal temperature and texture
- Understand how to monitor the cooking process and make adjustments as necessary to achieve desired results
- Understand how to remove cooked meat and meat products from the oven safely and efficiently
- Understand how to cool and store cooked meat and meat products according to food safety regulations to prevent bacterial growth and maintain quality
Understand how to pack orders for despatch in food operationsReal unit · FDQ Limited
This unit provides knowledge of packing orders for despatch in food operations, including selecting appropriate packaging materials, understanding their characteristics, correct labelling, and meeting specified packing requirements to maintain food safety and product integrity.
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 palletise and wrap products in food operationsReal unit · FDQ Limited
You'll understand how to carry out palletising and wrapping of products in food operations. The unit covers equipment and material checks, safe operation of palletising and wrapping processes, and finishing techniques in accordance with workplace procedures.
What you'll be able to do
- Carry out checks on equipment and materials before palletising and wrapping products in food operations
- Carry out palletising and wrapping of products in accordance with workplace procedures
- Finish palletising and wrapping of products, including labelling and documentation
Understand how to prepare and monitor feed and water supplies to livestock in food operationsReal unit · FDQ Limited
You'll gain knowledge of preparing and monitoring feed and water supplies for livestock in food operations. This includes understanding nutritional requirements, selecting appropriate feed ingredients, and maintaining feed and water quality and storage.
What you'll be able to do
- Understand how to prepare feed supplies for livestock, considering factors such as nutritional requirements and storage conditions
- Understand how to prepare water supplies for livestock, ensuring cleanliness and accessibility
- Understand how to monitor the supply of feed for livestock, identifying any shortages or inconsistencies
- Understand how to maintain the supply of feed for livestock, addressing issues such as spoilage or contamination
- Understand how to monitor the supply of water for livestock, checking for leaks or blockages
- Understand how to maintain the supply of water for livestock, ensuring a constant and adequate source
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. You'll understand how to follow recipes accurately, select ingredients, and use appropriate storage methods to maintain quality and safety.
What you'll be able to do
- Prepare savoury fillings and toppings in food manufacture, following recipes and specifications.
- Prepare savoury fillings and toppings in food manufacture, using appropriate equipment and techniques.
- Prepare savoury fillings and toppings in food manufacture, maintaining hygiene and safety standards.
- Store savoury fillings and toppings in food manufacture, using appropriate containers and labelling.
- Store savoury fillings and toppings in food manufacture, maintaining correct temperature control.
- Store savoury fillings and toppings in food manufacture, following stock rotation procedures.
Understand how to prepare food product orders for customers in food operationsReal unit · FDQ Limited
You'll understand how to prepare food product orders according to customer requirements, assemble orders to quality standards, and present them appropriately. The unit highlights the importance of adhering to customer instructions and specifications in food operations.
What you'll be able to do
- Understand how to prepare food product orders according to customer requirements
- Understand how to assemble and present food products orders to meet quality standards
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge to prepare for and conduct cleaning in place (CIP) of plant and equipment in food operations. You'll understand pre-CIP checks, the stages of CIP, chemicals used, and monitoring to ensure effective cleaning.
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
This unit provides learners with knowledge of preparing orders for despatch in food operations, focusing on order accuracy, product quality, temperature control, and compliance with relevant 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 provides learners with knowledge of preparing sauces and marinades in food manufacture. You'll understand recipe requirements, ingredient selection, quality control measures, and correct procedures for weighing, mixing, and finishing sauces and marinades.
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/take-away service and clear dining and service areas afterwards. The unit emphasises adherence to SOPs and maintaining cleanliness and hygiene standards.
What you'll be able to do
- Describe how to prepare work areas and equipment ready for service according to Standard Operating Procedures (SOPs)
- Describe how to clear dining and service areas after service according to Standard Operating Procedures (SOPs)
Understand how to prepare to operate a table/tray service in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of preparing work and dining areas for table or tray service in food operations. You'll understand cleaning, organising, equipment preparation, and clearing procedures 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 poultry waste by-products and edible co-productsReal unit · FDQ Limited
This unit covers preparation and processing of poultry waste by-products and edible co-products. You'll understand types of by-products, health and safety requirements, hazards, and various processing methods and their applications.
What you'll be able to do
- Understand how to prepare for the process of poultry by-products and co-products, taking into account relevant health and safety requirements.
- Understand the methods used to process poultry by-products and co-products, and the reasons for using them.
Understand how to process red meat waste by-products and edible co-productsReal unit · FDQ Limited
You'll gain knowledge of preparing and processing red meat waste by-products and edible co-products. The unit includes sorting, cleaning, pre-treatment, processing methods, equipment use, and compliance with hygiene and safety standards.
What you'll be able to do
- Understand how to prepare to process red meat by-products and co-products, including sorting, cleaning, and pre-treatment processes.
- Understand how to process red meat by-products and co-products using appropriate methods and equipment, adhering to hygiene and safety standards.
Understand how to produce added value meat products in sales operationsReal unit · FDQ Limited
This unit provides learners with knowledge of producing added value meat products in sales operations. You'll prepare materials and equipment, apply added value butchery techniques, and utilise secondary butchery methods to enhance product appeal.
What you'll be able to do
- Understand how to prepare to produce added value meat products, ensuring correct materials and equipment are available
- Understand how to carry out added value butchery operations, applying appropriate techniques to enhance product appeal
- Understand secondary butchery techniques and how they contribute to added value meat products
Understand how to produce batch meat preparations and productsReal unit · FDQ Limited
You'll gain understanding of preparing and producing batch meat preparations and products. The unit covers work area preparation, equipment use, hygiene, safety, and production processes to ensure compliance with workplace procedures and food safety standards.
What you'll be able to do
- Understand how to prepare the work area, equipment and materials required to produce batch meat preparations and products
- Understand how to produce batch meat preparations and products in line with workplace procedures and food safety standards
Showing 200 of 217 units in this qualification.
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 serviceBake off food products for saleCare for livestock pre-slaughter in food operationsCare for poultry pre-slaughter in food operationsCarry out bleeding operations for Halal meatCarry out boning in meat processingCarry out disinfection in food operationsCarry out flavour enhancement in meat processing
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
FDQ Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills
- Assemble and process products for food service
- Break down red meat carcasses
- Care for Livestock Pre-Slaughter
- Care for Poultry Pre-Slaughter
- Carry Out Cattle Foot Trimming
- Carry out boning of meat or poultry
- Carry out butchery of red meat primal joints
- Carry out flavouring in the spirits industry
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 and process products for food serviceBreak down red meat carcassesCare for Livestock Pre-SlaughterCare for Poultry Pre-SlaughterCarry Out Cattle Foot TrimmingCarry out boning of meat or poultryCarry out butchery of red meat primal jointsCarry out flavouring in the spirits industryCarry out labelling in the spirits industryCarry out manual bleeding operationsCarry out manual stunning of meat or poultry speciesCarry out poultry butcheryCarry out pre-slaughter and slaughter inspection activities (poultry)Carry out primal cutting of meat or poultryCarry out religious slaughterCarry out rodding and clipping of meat carcassesCarry out sampling operations in meat or poultry processingCarry out seaming or filleting of meat or poultry+70 more
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your own work
This unit develops learners' skills to assemble and process food service products according to specifications and instructions. Learners will identify components, follow procedures, use appropriate tools, and ensure products meet quality standards.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for FDQ Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills
200 units in this credential, in the order it lists them, awarded by FDQ Limited.
- Assemble and process products for food service
- Bake off food products for sale
- Care for livestock pre-slaughter in food operations
- Care for poultry pre-slaughter in food operations
- Carry out bleeding operations for Halal meat
- Carry out boning in meat processing
and 194 more in the full unit list below.
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
Why this matters: AI can already remember and understand for you. What it can’t do is
take your real problem and judge the right call. So the only learning worth paying
for is the learning that takes you to the top. That’s exactly what a tutor doing it with
you, on your real work, is for.
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.