FDQ Limited · RQF Level 2
FDQ Level 2 Diploma 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 credits37
- Guided learning132 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
This diploma is designed for individuals working in the meat and poultry industry. Learners will develop proficiency in key skills, including livestock handling, carcase shackling, and chilling and freezing processes. The qualification also covers principles of cheese sales and weights and measures within food technology.
These are the units FDQ Limited registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated, and every one you earn is yours to keep.
Assemble and process products for food serviceReal unit · FDQ Limited
You'll learn to assemble and process food service products according to specifications and instructions. The unit includes identifying components, assembling products to portion sizes, ensuring quality standards, and using appropriate tools and processing methods.
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
You'll develop the skills to bake off food products according to specified recipes and parametres, achieving desired colour, texture, and internal temperature. The unit also covers glazing and decorating techniques to enhance the appearance of baked products 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
You'll gain skills to handle and separate livestock safely pre-slaughter in food operations. The unit covers humane handling methods, relevant regulations, best practices, and monitoring of livestock holding areas.
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
You'll learn to monitor and care for poultry pre-slaughter in food operations. The unit covers recognising signs of distress or injury, understanding welfare indicators, relevant legislation, and implementing handling procedures to maintain poultry welfare.
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
This unit equips learners with knowledge and skills to prepare for and carry out bleeding operations for Halal meat. You'll understand Halal requirements, hygiene standards, humane bleeding procedures, and the use of appropriate equipment to ensure compliance and animal welfare.
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
It teaches you to prepare for and perform boning in meat processing. It covers hygiene procedures, use of personal protective equipment, selection of tools, and correct boning techniques.
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 teaches learners how to prepare for and carry out disinfection procedures in food operations. You'll identify areas requiring disinfection, select suitable agents and equipment, and apply disinfection techniques while adhering to safety and hygiene 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
This unit covers the preparation and execution of flavour enhancement in meat processing. You'll identify suitable ingredients, prepare meat and equipment, and understand hygiene and safety considerations during flavour enhancement operations.
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
This unit equips learners with the knowledge and skills to prepare for and perform manual bleeding operations on animals or birds. It emphasises safety, hygiene, animal welfare regulations, and effective procedures to minimise stress and ensure humane practice.
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
This unit equips learners with skills to carry out manual evisceration of poultry carcases. It includes preparation, adherence to food safety regulations, correct techniques, and maintaining hygiene and quality standards.
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
This unit covers the preparation and manual evisceration of red meat carcases, including the use of appropriate equipment and personal protective equipment (PPE). You'll gain skills to identify hazards and carry out evisceration in compliance with workplace procedures and food safety standards.
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
This unit equips learners with the skills to carry out manual stunning of poultry safely and effectively. It covers equipment checks, maintaining a safe working environment, correct stunning techniques, and assessing the effectiveness of the stunning process.
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
You'll learn to carry out manual stunning of red meat species safely and effectively. The unit covers equipment and facility checks, manual stunning techniques, and the importance of reporting equipment faults.
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 following specified procedures. You'll understand suitable meat cuts, preparation techniques, equipment use, hazard awareness, and hygiene and safety standards throughout the process.
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 equips learners with skills to prepare for and carry out poultry butchery in sales operations. It includes work area preparation, equipment safety checks, poultry selection to meet quality standards, butchery techniques, and post-operation 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
It teaches you to prepare for and carry out primal butchery of red meat in sales operations. It covers hygiene and safety requirements, correct use of tools and equipment, and techniques to produce primal cuts that meet 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
This unit develops learners' skills to prepare for and carry out primal cutting of carcases or sides in meat processing. It covers work area preparation, equipment safety checks, selection of carcases meeting quality standards, and application of cutting techniques.
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
You'll develop the skills to prepare for, carry out, and complete product changeovers in food manufacture. The unit emphasises minimising down-time and waste while following correct procedures and using appropriate equipment and materials.
What you'll be able to do
- Prepare for product changeovers in food manufacture in a way that minimises down-time.
- Prepare for product changeovers in food manufacture in a way that minimises waste.
- Carry out product changeovers in food manufacture.
- Complete product changeovers in food manufacture.
Carry out religious slaughterReal unit · FDQ Limited
This unit provides learners with the knowledge and skills to carry out religious slaughter in compliance with relevant regulations and guidelines. You'll learn to prepare equipment and facilities, perform slaughter humanely, and ensure carcass hygiene and quality for subsequent processing stages.
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. You'll prepare the work area and equipment, apply correct techniques, and follow workplace procedures to ensure quality and safety.
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
You'll learn to carry out sampling for quality control in food operations. The unit covers sampling requirements, techniques, maintaining sample integrity, 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
You'll develop the ability to prepare for and perform seaming or filleting in meat processing. The unit covers maintaining hygiene, tool maintenance and sharpening, use of personal protective equipment (PPE), and techniques to work efficiently while minimising waste.
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
You'll gain skills to prepare for and carry out secondary butchery of red meat primal joints in sales operations. The unit includes work area preparation, equipment use, butchery techniques, and completion of operations.
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
You'll develop the skills to prepare for and carry out the skinning of meat carcases safely and effectively. The unit covers workplace procedures, health and safety regulations, equipment readiness, and techniques to minimise carcase damage and ensure proper waste disposal.
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 to prepare for and safely carry out splitting of meat carcases. It covers selection and maintenance of tools, preparation of the work area, adherence to workplace procedures, and maintaining safety and minimising 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 effectively in food manufacture. You'll learn to provide and receive clear instructions and relevant information when handing over or taking over responsibility for tasks, ensuring continuity and communication.
What you'll be able to do
- Hand over responsibility for a task to another person, providing clear and concise instructions.
- Hand over relevant information about the task, including progress made, any issues encountered, and any specific requirements.
- Confirm that the person taking over the task understands the instructions and is capable of completing the task.
- Take over responsibility for a task from another person, ensuring you understand the instructions and requirements.
- Ask clarifying questions to ensure a full understanding of the task and any associated issues.
- Confirm your understanding of the task and your ability to complete it to the person handing over responsibility.
Carry out trimming in meat processingReal unit · FDQ Limited
This unit covers the preparation and execution of trimming meat cuts in a meat processing environment. You'll learn to prepare the work area, select and use appropriate tools, and perform trimming to remove excess fat, bone, or unwanted material while maintaining hygiene and safety 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
This unit equips learners with the skills to prepare for and carry out wild game butchery in sales operations. It covers work area preparation, appropriate butchery techniques, hygiene and safety standards, and completing operations to meet 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
This unit equips learners with the skills to prepare for, carry out, and complete clean in place (CIP) procedures on plant and equipment. It covers safety precautions, cleaning protocols, and verification of 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
It teaches you to contribute to bio-security in livestock holdings within food operations. You'll understand site entry procedures, personal hygiene importance, bio-security maintenance while on site, and how to report concerns to prevent contamination and disease spread.
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
It teaches you to identify potential improvements in processes, procedures, and working practices within food operations. You'll share ideas, collabourate with colleagues, and contribute to planning, testing, and evaluating continuous improvement initiatives.
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
You'll contribute to environmental safety in food operations by following procedures for waste disposal, energy and water conservation. The unit covers identifying potential environmental pollution sources, reporting hazards, and supporting the implementation of workplace environmental safety measures.
What you'll be able to do
- Contribute to maintaining workplace environmental safety by following established procedures and guidelines.
- Contribute to the identification and reporting of potential environmental hazards in the workplace.
- Contribute to the implementation of environmental safety measures in food operations.
Contribute to problem diagnosis in food manufactureReal unit · FDQ Limited
It teaches you to contribute to problem diagnosis in food manufacture by identifying common problems, understanding their impact on food safety and quality, and assisting in diagnosis and reporting using appropriate 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 by identifying causes, implementing solutions, and reporting on actions taken. The unit highlights the importance of accurate data collection and effective communication within the resolution process.
What you'll be able to do
- Contribute to identifying the underlying causes of problems in food manufacture
- Contribute to implementing effective solutions to address problems in food manufacture
- Contribute to reporting on planned actions and progress towards resolving problems in food manufacture
Contribute to sustainable practice in food operationsReal unit · FDQ Limited
It teaches you to contribute to sustainable practices within food operations by identifying relevant methods and understanding environmental and social impacts. You'll participate in implementing sustainability initiatives in the workplace.
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 opportunities to apply improvement techniques in food operations and learn to implement these methods effectively. The unit also includes obtaining and providing feedback to support continuous improvement and operational excellence.
What you'll be able to do
- Identify opportunities for the application of improvement techniques in food operations.
- Apply appropriate improvement techniques in food operations.
- Obtain feedback on the application of improvement techniques in food operations.
- Provide feedback to others on the application of improvement techniques in food operations.
Contribute to the maintenance of plant and equipment in food operationsReal unit · FDQ Limited
This unit equips learners with the knowledge to prepare for and carry out maintenance of plant and equipment in food operations. You'll understand safety guidelines, preparation procedures, and how to perform maintenance tasks following established protocols.
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
You'll gain knowledge to prepare for and control automated meat and poultry processing operations. The unit includes pre-start checks, monitoring, hazard identification, and maintaining operational efficiency and quality.
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
You'll learn to control the defrosting process in food manufacture. The unit includes preparation, monitoring methods to maintain product quality and safety, and completion procedures.
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
This unit provides learners with the skills to control hygiene cleaning in food operations. It covers preparing for cleaning, selecting appropriate chemicals and equipment, using personal protective equipment, sanitising surfaces, and completing cleaning tasks according to procedures.
What you'll be able to do
- Prepare for cleaning activities in food operations by gathering necessary equipment, chemicals, and personal protective equipment (PPE), according to company procedures and specifications
- Carry out cleaning tasks in food operations, including sanitising surfaces, equipment, and utensils, following established cleaning schedules and procedures
- Complete cleaning activities in food operations by disposing of waste materials, storing cleaning equipment, and documenting cleaning tasks, ensuring compliance with hygiene and safety standards
Control slicing in food manufactureReal unit · FDQ Limited
You'll learn to prepare equipment and materials, carry out slicing operations according to specifications, and complete slicing processes in food manufacture. The unit includes equipment safety checks, hygiene requirements, and quality standards for product integrity.
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 covers the preparation, operation, and completion of temperature reduction processes in food manufacture. You'll learn to identify required temperature reductions, use appropriate equipment, and follow procedures to ensure product quality and safety.
What you'll be able to do
- Prepare for temperature reduction in food manufacture according to given specifications
- Carry out temperature reduction in food manufacture according to given specifications
- Complete temperature reduction in food manufacture according to specifications and established procedures
Control washing and drying machinery in food operationsReal unit · FDQ Limited
You'll develop the skills to control washing and drying machinery in food operations safely and effectively. The unit covers preparation, operation, performance monitoring, adjustment of settings, and shutdown procedures in accordance with 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
This unit equips learners with the ability to control weighing processes in food manufacture by preparing for weighing operations according to company procedures and accurately carrying out weighing tasks using appropriate equipment.
What you'll be able to do
- Prepare to weigh food products in accordance with established company procedures and guidelines
- Carry out weighing operations accurately and efficiently, adhering to company procedures
Control wrapping in food manufactureReal unit · FDQ Limited
This unit develops learners' skills to control wrapping in food manufacture. It includes preparation, correct wrapping techniques, finishing procedures, and adherence to product specifications and workplace safety.
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
It teaches you to prepare for and perform curing of meat products. It includes applying curing agents, monitoring processes, maintaining hygiene, and accurate record keeping 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
This unit covers the preparation, display, and maintenance of meat and meat products in sales operations. You'll learn to prepare display areas, select and label products, use equipment safely, and maintain hygiene and quality 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
It teaches you to prepare for and carry out filling or extrusion of meat and meat-based mixtures. It covers equipment sanitation, correct process settings, recipe adherence, and operational procedures to ensure consistent product quality.
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 prepare, fry, cool, and position poultry products according to workplace procedures and food safety regulations. The unit covers equipment preparation, frying techniques, and post-frying handling to ensure product quality.
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 with the skills to prepare, weigh, and label food products by hand in food operations. You'll understand cleaning and sanitising procedures, equipment requirements, and the importance of calibration and accuracy in labelling to meet legal 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 covers the safe lifting and handling of materials in food operations. You'll learn to follow specified instructions, operate handling equipment, identify hazards, and perform pre-use checks to prevent injuries and damage during material transport.
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 products within food operations, identify deviations from quality standards, and accurately record and communicate results. The unit emphasises the importance of maintaining product quality through established procedures.
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
You'll learn to maintain livestock reception and holding areas. The unit includes preparation, identification of maintenance and repair needs, cleaning procedures, and ensuring 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
This unit covers maintaining workplace food safety standards in operations. You'll learn procedures for keeping the workspace clean and tidy, applying food safety standards in all activities, and correctly disposing of waste to prevent contamination.
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 covers maintaining workplace health and safety within food operations. You'll understand organisational safety limits, emergency procedures, and the correct use of personal protective equipment to promote 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
You'll be able to prepare documentation, equipment, and samples for monitoring food hygiene standards using rapid test methods. The unit also covers conducting tests accurately and recording results in compliance with operational requirements.
What you'll be able to do
- Prepare documentation for monitoring food hygiene standards using rapid test methods in operations.
- Prepare equipment for monitoring food hygiene standards using rapid test methods in operations.
- Prepare samples for monitoring food hygiene standards using rapid test methods in operations.
- Conduct tests to monitor food hygiene standards using rapid test methods in operations.
- Record results of tests to monitor food hygiene standards using rapid test methods in operations.
Operate a carcase electrical stimulation systemReal unit · FDQ Limited
You'll learn to prepare, operate, and monitor a carcase electrical stimulation system. The unit includes conducting safety checks, adjusting system settings for optimal performance, and adhering to quality standards within a workplace environment.
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 a counter or take-away service in food operations following Standard Operating Procedures (SOPs). It includes customer service skills, accurate order processing, payment handling, packaging, and maintaining work areas and equipment.
What you'll be able to do
- Provide customers with a counter/take-away service according to Standard Operating Procedures (SOPs)
- Maintain work areas and equipment according to Standard Operating Procedures (SOPs)
Operate a de-hairing systemReal unit · FDQ Limited
You'll gain skills to prepare, operate, and monitor a de-hairing system. The unit includes performing pre-operational checks, verifying safety devices, adjusting system parametres, and maintaining consistent operation for effective de-hairing.
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 learn to prepare, operate, and monitor a gas stunning system for poultry. The unit covers pre-operational checks, safety device verification, gas level monitoring, and adjustment of system parametres to ensure effective stunning.
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
You'll gain skills to prepare and operate a meat carcase shackling system safely and efficiently. The unit includes work area preparation, equipment identification, safety checks, operation procedures, and fault reporting.
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
You'll learn to prepare for and operate a meat injection system. The unit includes cleaning and calibration procedures, operating techniques, monitoring, and adjustment to maintain product quality and system performance.
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
This unit equips learners to prepare, operate, and monitor a poultry bleeding system safely and effectively. It covers cleaning procedures, use of personal protective equipment, pre-operational checks, and managing system performance during operation.
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 prepare, operate, and monitor a poultry plucking system safely and effectively. The unit includes understanding key components, conducting safety checks, and adjusting the system to optimise performance and minimise 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
It teaches you to operate a stunning system for red meat species safely and effectively. It covers preparation, pre-start checks, safety regulations, hazard control, operation monitoring, and record keeping in compliance with animal welfare 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
This unit equips learners with the skills to operate a table or tray service in food operations. You'll provide accurate information about menu items, process customer orders efficiently, and serve customers in accordance with Standard Operating Procedures (SOPs) and service etiquette.
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 gain the knowledge and skills to prepare, operate, and monitor an electric stunning system for poultry. The unit emphasises safety procedures, pre-operational checks, and the correct use of personal protective equipment to ensure humane and effective 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
You'll develop the ability to organise and improve their own work activities in food operations. The unit focuses on planning, prioritising, time management, effective communication, teamwork, and implementing improvements to achieve operational excellence.
What you'll be able to do
- Organise your own work activities to achieve excellence in food operations.
- Improve your own work activities to achieve excellence in food operations.
- Work effectively as part of a team in food operations.
- Communicate effectively with others in food operations.
Oven cook batched meat and meat productsReal unit · FDQ Limited
You'll gain knowledge and skills to prepare for, cook, and handle batched meat and meat products in an oven. The unit emphasises hygiene, safety procedures, temperature control, and safe removal of cooked products 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
This unit covers the skills required to pack food orders for despatch according to specified requirements. You'll select appropriate packaging materials, pack orders to prevent damage and maintain food safety, and accurately label 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 on palletising equipment and wrapping materials. The unit covers the complete palletising and wrapping process in food operations, ensuring adherence to safety standards and effective completion of tasks.
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
You'll gain the skills to prepare, monitor, and maintain feed and water supplies for livestock in food operations. The unit covers nutritional requirements, preparation methods, and storage procedures to ensure quality and prevent contamination.
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 identify customer needs and preferences, accurately prepare food product orders, and ensure correct weighing, wrapping, and presentation. The unit also covers checking orders for completeness and accuracy in food operations.
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, mix them accurately, and store supplies, fillings, and toppings in food manufacture. The unit emphasises adherence to specifications, correct measurement, processing requirements, and food safety standards.
What you'll be able to do
- Prepare ingredients according to specifications, ensuring they are accurately measured, weighed, and processed as required.
- Mix ingredients according to specified recipes and procedures, ensuring correct proportions and mixing techniques are used.
- Store supplies, fillings, and toppings in appropriate conditions, maintaining food safety standards and preventing spoilage.
Prepare orders for despatch in food operationsReal unit · FDQ Limited
This unit equips learners with the skills to prepare and assemble orders for despatch in food operations. You'll interpret customer specifications, manage resources and documentation, and complete order preparation 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
You'll learn to prepare sauces and marinades by hand in food manufacture. The unit covers ingredient selection and measurement, mixing techniques, and quality assessment of the finished product.
What you'll be able to do
- Prepare to mix ingredients for sauces and marinades, ensuring correct quantities and quality of components.
- Mix ingredients for sauces and marinades by hand, following recipes and achieving desired consistency.
- Finish mixing process for sauces and marinades, including quality checks, adjustments, and storage.
Prepare to operate a counter/ take away service in food operationsReal unit · FDQ Limited
You'll learn to prepare and clear work areas and equipment for counter or take-away service in food operations. The unit focuses on cleanliness, organisation, and adherence to Standard Operating Procedures (SOPs) to ensure efficient 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
This unit equips learners to prepare work areas and equipment for table or tray service in food operations. It also covers clearing dining and service areas post-service, emphasising hygiene, safety, and adherence to SOPs.
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 the reasons for using these methods, their benefits for food preservation, and the gases and equipment involved in the packaging processes.
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
This unit provides knowledge of specialist cheese sales service principles. You'll explore cheese making, storage, consumption, and how to inform customers about production processes and product 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
This unit explores the principles of processing, storing, and consuming cooked meat and poultry products. You'll understand associated hazards, relevant legislation, and the information required for customers.
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 learners with an understanding of the principles of a specialist raw meat and poultry sales service. You'll study processing, storing, and consumption principles and how to communicate relevant information to customers accurately.
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
You'll explore the principles of adding value to meat and poultry products, including business benefits, market trends, and consumer preferences. The unit covers added value processes, product presentation, shelf life, and cost considerations.
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 provides a comprehensive understanding of food waste and animal by-products generated during animal processing. You'll explore regulatory frameworks, handling procedures, and the processing and value of edible co-products.
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
This unit provides learners with knowledge of breed selection principles for cattle, goat, sheep, poultry, and pig species in food production. It covers breed characteristics, factors affecting food production efficiency, and assessment of meat quality attributes related to breed selection.
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
You'll develop a comprehensive understanding of the principles of butchery, including factors influencing butchery methods, the purpose of cutting specifications, quality factors, purchasing guides, 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
You'll understand the principles of chilling and freezing meat and poultry. The unit includes methods, temperature requirements, and the effects of chilling and freezing on 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 introduces learners to the principles of classification and grading systems for meat and poultry carcases. It covers the purpose, benefits, and factors influencing classification, including specific criteria for red meat and poultry carcases.
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
You'll understand the principles of continuous improvement techniques, specifically Kaizen, in food operations. The unit covers features, importance, criteria for project selection, and effective participation in Kaizen activities.
What you'll be able to do
- Understand the key features and importance of Kaizen activity in food operations.
- Understand the criteria and requirements for Kaizen and problem solving within food operations.
- Understand how to interact effectively with Kaizen activity in food operations.
Principles of curing meatReal unit · FDQ Limited
You'll develop an understanding of meat curing principles, including the purpose, types, and effects of curing processes. The unit covers dry and wet curing techniques, ingredients used, and how curing influences preservation, flavour, and texture.
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
You'll understand the principles and regulations governing food labelling in food operations. This unit covers the purpose of labelling, its role in providing nutritional information and ensuring product quality, and the responsibilities of food businesses in labelling practices.
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
This unit provides learners with knowledge of the systems and documentation used to control food processing operations. You'll understand quality control procedures, batch records, traceability systems, and the 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
This unit explores the principles of freezing in food technology, focusing on how freezing preserves food by inhibiting microbial growth, slowing enzymatic reactions, and reducing water activity. You'll understand various freezing methods and the role of cold chain distribution.
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 knowledge of the principles of frying poultry products. You'll understand different frying media, their characteristics, the effects of frying on product texture, colour and flavour, and the importance of ventilation, 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
This unit provides an understanding of instrumentation and control systems in food operations. You'll study computer-controlled systems, process instrumentation, and control equipment used in brewing.
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, including animal welfare requirements, slaughterhouse regulations, and the rules of Zibah. The unit emphasises minimising animal stress and ensuring compliance with Halal standards.
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
You'll explore animal welfare requirements and slaughterhouse regulations specific to Kosher meat production. The unit includes understanding the rules of Shechita and the roles and responsibilities of personnel involved in Kosher slaughter processes.
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 learners with an understanding of sustainability principles in food operations, including environmental, social, and economic factors. You'll explore 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
This unit provides learners with knowledge of technological methods used in meat processing, including their principles and applications. It also covers how technology affects meat quality and the various wrapping and packing techniques employed in the industry.
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
You'll develop an understanding of weights and measures principles in food technology. The unit covers legal and regulatory requirements, weighing and measuring processes, and quality assurance to ensure accuracy.
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
It teaches you to prepare and process waste by-products and edible co-products in meat processing. You'll follow workplace procedures, use appropriate personal protective equipment, and maintain hygiene standards during processing activities.
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
You'll learn to produce added value meat products in sales operations. The unit covers preparation of the work area, equipment and materials, carrying out butchery operations, and completing the production process.
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
You'll learn to prepare ingredients, equipment, and work areas for producing batch meat preparations and products. The unit covers production according to recipes and quality standards, storage of products and waste, and maintaining hygiene throughout.
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, produce, and complete individual packs by hand within food operations. It covers identifying materials and equipment, following established procedures, maintaining quality standards, and ensuring accurate labelling and sealing.
What you'll be able to do
- Prepare to produce packs by hand in food operations, including gathering necessary materials, equipment, and documentation
- Carry out production of packs by hand in food operations, following established procedures and quality standards
- Finish production of packs by hand in food operations, including labelling, sealing, and preparing packs for storage or distribution
Produce portion controlled raw meat productsReal unit · FDQ Limited
You'll learn to prepare for and produce portion-controlled raw meat products. The unit includes identifying suitable meat cuts, preparing meat and equipment, understanding hazards, and ensuring accurate portioning and consistent quality.
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 gain practical skills to prepare for, produce, and complete individual product packs in food operations. The unit covers setting up work areas, selecting suitable equipment and materials, and adhering to specified recipes and quality standards.
What you'll be able to do
- Prepare the work area, equipment, and materials required for producing individual product packs, following established procedures
- Produce individual product packs according to specified recipes, quality standards, and production targets
- Finish the production of individual product packs, including labelling, packaging, and storage, ensuring compliance with hygiene and safety regulations
Produce sausagesReal unit · FDQ Limited
You'll learn to produce sausages following recipes and procedures. The unit covers preparation of equipment and ingredients, accurate measurement, production techniques, storage, and cleaning of the production area.
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
This unit is designed to assess the skills of learners in the workplace, receiving livestock in food operations.
What you'll be able to do
- Prepare to receive livestock in food operations
- Accept livestock in food operations
- Unload and pen livestock in food operations
Receive poultry in food operationsReal unit · FDQ Limited
This unit equips learners with the knowledge and skills to receive poultry deliveries safely and efficiently. It covers relevant regulations, documentation checks, hazard identification, and safe manual handling techniques during unloading.
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 provides learners with the knowledge and skills to safely remove specified risk material (SRM) in meat processing. It includes preparing and sanitising the work area, selecting and using appropriate personal protective equipment, and complying with relevant regulations.
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
It teaches you to sell food products effectively in a retail environment. They will learn to establish and satisfy customer needs, provide product information, handle queries, and process sales accurately.
What you'll be able to do
- Establish customer needs effectively when selling food products in a retail environment, using appropriate questioning and listening techniques.
- Satisfy customer needs by providing relevant information, offering suitable product recommendations, and addressing any queries or concerns.
- Process the sale of food and drink products accurately and efficiently, adhering to organisational procedures for payment processing and handling transactions.
Serve on a specialist food retail counterReal unit · FDQ Limited
You'll gain skills to set up, maintain, and provide customer service at a specialist food retail counter. The unit covers cleaning and sanitising procedures, product presentation, stock replenishment, and advising customers on specialist food products while ensuring food safety standards.
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
It teaches you to identify different cutting tools used in food operations and apply correct sharpening techniques. You'll develop skills in using appropriate equipment to sharpen tools and maintaining their edges through assessment and regular upkeep.
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
It teaches you to slice individual food products to specified thickness and size, and to bag them using appropriate packaging and labelling. You'll develop practical skills to prepare products for sale or further processing while minimising waste.
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
This unit equips learners with the skills to receive and sort waste by-products and edible co-products in meat processing. It covers correct handling, storage procedures, hazard identification, and efficient sorting methods according to product 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
You'll develop knowledge and skills to select, handle, and store goods and materials safely and hygienically in food operations. The unit includes understanding quality and safety standards, appropriate storage locations, and completing relevant documentation.
What you'll be able to do
- Select goods and materials for storage, ensuring they meet quality and safety standards.
- Handle goods and materials safely to prevent damage or contamination.
- Handle goods and materials hygienically to maintain food safety standards.
- Store goods and materials in allocated locations according to organisational procedures.
- Store goods and materials in a manner that prevents spoilage, damage, or contamination.
- Check documentation to ensure accuracy and completeness.
- Complete documentation accurately and legibly to maintain proper records.
Supply materials for production in food operationsReal unit · FDQ Limited
This unit equips learners with the skills to supply materials for production in food operations. You'll match production needs with available supplies, maintain material flow to production areas and workstations, and report discrepancies effectively.
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. The unit covers the importance, legal requirements, preliminary steps, development, implementation, and review of 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
This unit provides learners with knowledge of the requirements for assembling and processing food service products. It covers hygiene and safety procedures, quality standards, and methods to maintain high-quality products throughout assembly and processing.
What you'll be able to do
- Describe the requirements for the assembly and processing of food service products, including hygiene, safety, and quality standards
- Explain how to maintain high standards of quality in food service products throughout the assembly and processing stages
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operationsReal unit · FDQ Limited
This unit provides knowledge of how to avoid contamination and complete cleaning in place (CIP) of plant and equipment in food operations. You'll learn to identify contamination sources, prevent cross-contamination, select appropriate cleaning chemicals, and verify cleaning effectiveness.
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
You'll understand procedures for baking off food products for sale and maintaining their quality. The unit covers pre-heating requirements, safe oven loading and unloading, correct baking times and temperatures, and monitoring internal product temperatures.
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
You'll gain an understanding of caring for livestock pre-slaughter in food operations. The unit covers animal welfare importance, stress minimisation methods, key care requirements, and monitoring livestock holding areas to ensure 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
You'll develop an understanding of poultry welfare monitoring and care pre-slaughter in food operations. The unit covers welfare indicators, feeding and watering procedures, handling methods, and maintaining suitable environmental conditions.
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
This unit covers the preparation and execution of bleeding operations for Halal meat, including animal handling, stunning requirements, and the significance of the Qibla direction. You'll gain knowledge of correct bleeding techniques and the importance of humane practices.
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
You'll understand poultry boning techniques, including preparing the work area and carcasses, safe equipment use, and hygiene practices. The unit also covers methods for effective poultry boning and waste disposal.
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
You'll gain knowledge of preparing for and carrying out red meat boning, including work area preparation, hygiene and safety standards, identification of meat cuts and bone structures, and application of boning techniques to separate meat efficiently.
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 provides learners with knowledge of legal and organisational requirements for disinfection in food operations. You'll learn how to select cleaning agents, carry out disinfection procedures effectively, and complete the process in line with standards.
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
You'll understand how to prepare for and carry out flavour enhancement in meat processing. The unit covers selection of ingredients, application of techniques, and 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
This unit equips learners with knowledge to prepare for and perform manual bleeding operations safely and effectively. It includes work area preparation, equipment checks, correct bleeding techniques, and adherence to hygiene and safety regulations within food processing.
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 learners with an understanding of manual evisceration of carcases for Kosher meat. It covers the sequence of operations, organ identification, hygiene practices, and specific procedures, controls, and Kashrut requirements relevant to Kosher production.
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 equips learners with the knowledge to prepare for and perform manual evisceration of poultry carcases. It covers hygiene and safety procedures, use of personal protective equipment, and correct techniques for removing internal organs safely and effectively.
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
You'll gain understanding of preparing for and manually eviscerating red meat carcases. The unit covers selection of appropriate tools and equipment, maintaining hygiene, and safe removal of 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
You'll understand how to prepare the work area and equipment for manual stunning of poultry and how to perform the procedure safely and effectively. The unit covers hygiene, safety, relevant regulations, and techniques to ensure animal welfare during stunning.
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, correct techniques, and ensuring effective and humane stunning practices.
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
This unit introduces learners to the preparation and execution of meat massaging processes. It includes equipment preparation, work area hygiene, safety protocols including personal protective equipment (PPE), and monitoring techniques to ensure product 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 covers hygiene and safety procedures, equipment use, and various butchery methods to ensure quality and efficiency.
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
You'll gain knowledge of primal butchery of red meat in sales operations, including preparation, techniques, and hygiene maintenance. They will also learn to control 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, hygiene standards, and procedures to ensure efficient and safe primal cutting operations.
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
This unit provides learners with an understanding of preparing for and performing primal cutting of red meat carcases. It covers hygiene and safety standards, identification of carcase types, industry cutting standards, and techniques to minimise waste.
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 gain knowledge of regulatory and organisational requirements for product changeovers in food manufacture. This includes understanding the steps involved, allergen control, and how to identify and resolve problems during changeovers.
What you'll be able to do
- Know the regulatory and organisational requirements for carrying out product changeovers in food manufacture
- Carry out product changeovers effectively and efficiently
- Identify and deal with problems that may arise during product changeovers
Understand how to carry out religious slaughterReal unit · FDQ Limited
This unit provides learners with an understanding of religious slaughter processes, including the required equipment, facilities, and procedures. You'll learn to prepare animals and perform slaughter methods in accordance with relevant standards and regulations.
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
You'll understand the preparation and execution of rodding and clipping meat carcases. The unit covers identification of required tools, equipment, personal protective equipment, and adherence to health and safety regulations.
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 methods for quality control in food operations. The unit covers sampling principles, maintaining sample integrity, factors influencing samples, and procedures for collecting, labelling, and storing 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 and carrying out seaming or filleting in meat processing. The unit covers work area preparation, equipment use, hygiene and safety considerations, and application of appropriate seaming or filleting techniques.
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
You'll understand the processes involved in secondary butchery of red meat within sales operations. The unit covers preparation techniques, tool and equipment selection, butchery methods, and control of storage and waste to meet customer requirements and maintain quality standards.
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 covers preparation for and execution of meat carcase skinning. You'll learn to select appropriate tools and equipment, understand their purpose, follow hygiene and safety standards, and minimise damage to carcases during skinning.
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
This unit covers the preparation and execution of splitting meat carcases. You'll identify the tools and equipment required, understand the importance of pre-operational checks, and apply safe working procedures during carcase splitting.
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 hand-over practices.
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
This unit provides knowledge of preparing for and carrying out meat trimming tasks. You'll identify different meat cuts requiring trimming, select suitable tools, and apply safe and effective trimming techniques while minimising waste and maintaining hygiene standards.
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 an understanding of wild game butchery in sales operations. It covers preparation, hygiene and safety requirements, butchery techniques, and waste control to maintain product quality and comply 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
You'll understand bio-security protocols within livestock holding in food operations. The unit covers site entry preparation, maintaining bio-security on site, use of personal protective equipment, and reporting concerns to prevent disease spread.
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 explore the principles of continuous improvement within food operations. The unit covers the importance of continuous improvement, resources and measures to support it, and how to effectively communicate and support improvement activities.
What you'll be able to do
- Know about the importance of continuous improvement in food operations.
- Know about the resources and measures to support a continuous improvement activity in food operations.
- Support and communicate continuous improvement activity in food operations.
Understand how to contribute to environmental safety in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of environmental safety requirements in food operations. It includes compliance with legislation, recognising environmental damage, and adopting work practices that reduce environmental impact within the food industry.
What you'll be able to do
- Comply with environmental safety requirements in food operations.
- Recognise environmental damage in food operations.
- Work in a way that reduces environmental damage in food operations.
Understand how to contribute to problem diagnosis in food manufactureReal unit · FDQ Limited
You'll gain knowledge of contributing to problem diagnosis in food manufacture. The unit covers identifying, analysing, and reporting problems within the work area and understanding relevant procedures.
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 understand how to identify and communicate problems within food manufacture and contribute to their resolution. The unit includes recognising common issues, reporting procedures, and effective communication techniques to support problem-solving.
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 gain an understanding of sustainable practices in food operations, including relevant legislation and environmental impacts. The unit covers how to contribute to sustainability within an organisation through specific actions and adherence to sustainable requirements.
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 the objectives and benefits of applying improvement techniques in food operations. This unit covers the use of information and communication to support improvements, and how to make recommendations and provide feedback to enhance efficiency, reduce waste, and improve product 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 gain knowledge to contribute to the maintenance of plant and equipment in food operations. The unit covers preparation for maintenance, safe execution of routine tasks, identification and resolution of common issues, and accurate completion of maintenance procedures.
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 covers controlling automated meat and poultry processing operations, including preparation, equipment checks, safety procedures, performance monitoring, adjustments, and fault response. You'll understand how to ensure efficient and safe automated 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
This unit covers the control of the defrosting process in food manufacture. You'll understand preparation of the defrosting area and equipment, temperature control importance, quality maintenance, and completion of the defrosting process in accordance with safety and hygiene standards.
What you'll be able to do
- Describe how to prepare the work area and equipment for the defrosting process in food manufacture.
- Explain the importance of maintaining high standards of quality throughout the defrosting process.
- Outline the steps required to complete the defrosting process safely and effectively.
Understand how to control hygiene cleaning in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of hygiene cleaning requirements in food operations. You'll understand relevant legislation and organisational procedures, safe preparation and execution of cleaning tasks, risk assessment, and the importance of adhering to hygiene standards.
What you'll be able to do
- Understand the legal and organisational requirements for hygiene cleaning in food operations, including relevant legislation and standards
- Understand how to prepare for hygiene cleaning in food operations safely, including risk assessments and the selection of appropriate cleaning materials and equipment
- Understand how to carry out hygiene cleaning in food operations safely, following established procedures and using personal protective equipment (PPE) correctly
- Understand how to complete hygiene cleaning in food operations safely, including the correct disposal of waste and the completion of relevant documentation
Understand how to control processes in food manufactureReal unit · FDQ Limited
You'll gain knowledge of 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 and the consequences of poor control.
What you'll be able to do
- Know the requirements for controlling processes in food manufacture.
- Prepare for control processes in food manufacture.
- Carry out process control procedures in food manufacture.
- Complete process control procedures in food manufacture.
Understand how to control washing and drying machinery in food operationsReal unit · FDQ Limited
You'll understand how to control washing and drying machinery in food operations. The unit includes knowledge of machinery controls, specifications, procedures, and how to identify and resolve common problems during washing and drying.
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
This unit provides an understanding of meat curing processes. You'll identify suitable meat cuts, explain the purpose of curing ingredients, and describe different curing methods while monitoring the curing process.
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
This unit covers the preparation, display, maintenance, and cleaning of meat and meat product displays in sales operations. You'll consider factors affecting product presentation and health and safety requirements.
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 understand the equipment, procedures, and health and safety requirements for filling or extruding meat and meat-based mixtures. The unit includes preparing casings, checking equipment, and applying safe and correct filling or extrusion techniques.
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
This unit provides learners with an understanding of hand labelling food products. It covers preparation of the work area, hygiene requirements, resource identification, and accurate labelling techniques.
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 provides learners with knowledge of health and safety standards related to manual handling in food operations. It covers safe lifting techniques, risk assessments, recognising personal limits, and effective communication to ensure safe material handling.
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
You'll understand how to maintain product quality in food operations by carrying out quality checks on products and processes, accurately recording and storing information, and communicating results effectively to relevant personnel.
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
You'll understand how to maintain livestock reception and holding areas in food operations. The unit covers hazard identification, routine maintenance checks, record keeping, and procedures for cleaning and disinfecting to ensure a safe and hygienic environment for livestock.
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 covers safe food handling practices, pest and infestation control, and methods to minimise contamination and food poisoning risks through hygiene and protective measures.
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 understand common safety risks and hazards in food operations, along with health and safety precautions and procedures. The unit covers physical, chemical, and biological hazards, and the safety features of equipment and materials to maintain a safe workplace.
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 provides learners with the knowledge to prepare equipment, conduct rapid food hygiene tests, and follow recording and reporting procedures. You'll understand calibration, cleanliness, and interpretation of test results to monitor hygiene standards effectively.
What you'll be able to do
- Prepare the necessary equipment and materials for conducting rapid food hygiene tests, ensuring they are clean and calibrated.
- Select the appropriate rapid test method based on the specific food hygiene standards being monitored.
- Conduct rapid food hygiene tests according to the manufacturer's instructions and relevant industry guidelines.
- Interpret the results of rapid food hygiene tests accurately and consistently.
- Know about the company's procedures for recording the results of rapid food hygiene tests, including date, time, location, and test results.
- Know about the company's procedures for reporting test results that indicate a potential breach of food hygiene standards to the appropriate personnel.
- Know about the actions to take when test results indicate a failure to meet required hygiene standards.
Understand how to operate a carcase electrical stimulation systemReal unit · FDQ Limited
You'll gain knowledge to prepare, operate, and monitor a carcase electrical stimulation system. The unit covers the purpose of electrical stimulation, safety checks, system components, operation procedures, and identification of faults during system 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 equips learners with knowledge of providing a counter or take-away service in food operations according to Standard Operating Procedures (SOPs). You'll learn to take orders accurately, handle payments securely, and maintain work areas and equipment appropriately.
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 operate a de-hairing system in a food processing environment. The unit covers preparation for operation, monitoring system performance, identifying hazards, and ensuring effective and safe operation of the de-hairing system.
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
You'll develop knowledge of preparing, operating, and monitoring a gas stunning system for poultry. The unit focuses on pre-operational checks, safety procedures, hazard mitigation, and maintaining optimal gas levels to ensure effective and humane stunning.
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
This unit covers the operation of a meat carcase shackling system. You'll learn to prepare the system, conduct pre-operational checks, follow workplace procedures, and adhere to safety regulations and guidelines.
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 provides learners with knowledge of preparing for and operating a meat injection system. It includes equipment preparation, safety checks, cleaning, correct injection procedures, and maintaining quality throughout the 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 understand how to prepare, operate, and monitor a poultry bleeding system safely and effectively. The unit emphasises pre-operational checks, adherence to safety procedures, use of personal protective equipment, and humane bleeding practices within 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
This unit covers the operation of poultry plucking systems. You'll learn pre-start checks, safety procedures, system components, operation techniques, monitoring, and troubleshooting of the plucking process.
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 gain knowledge of pre-start checks, safety procedures, potential hazards, operating instructions, system monitoring, and assessing stun 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. You'll learn to provide product information, process customer orders accurately, and serve customers according to standard operating procedures.
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 gain knowledge of operating an electric stunning system for poultry, including preparation, pre-operational checks, hazard identification, and correct operating procedures. The unit emphasises safe and effective use of the system in compliance with regulations.
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 understand how to organise and improve their work activities in food operations to achieve excellence. The unit covers task prioritisation, time management, resource identification, application of organisational techniques, and monitoring progress to identify improvement opportunities.
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, operate ovens, and control cooking parametres. The unit covers marinade and seasoning preparation and application, monitoring the cooking process, 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 learners with knowledge of packing orders for despatch in food operations. You'll learn to select suitable packaging materials, apply correct labelling, and pack orders to meet specifications while maintaining food safety standards.
What you'll be able to do
- Pack orders to meet specified requirements for despatch in food operations, including packaging materials and labelling.
Understand how to palletise and wrap products in food operationsReal unit · FDQ Limited
This unit covers the procedures for palletising and wrapping products in food operations. You'll gain knowledge of equipment and material checks, and develop skills to carry out and finish palletising and wrapping safely and effectively.
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
This unit provides learners with an understanding of the nutritional needs of different livestock and how to select and prepare appropriate feed and water supplies. You'll also learn about proper storage techniques and the importance of maintaining feed quality and water cleanliness.
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
You'll understand how to prepare savoury fillings and toppings in food manufacture following recipes and specifications. The unit also covers appropriate storage methods, hygiene standards, and the selection of suitable equipment and containers.
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 and assemble food product orders in food operations. The unit covers identifying customer requirements, preparing orders to specifications, and assembling and presenting products to meet quality standards.
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
You'll understand how to prepare for and conduct cleaning in place (CIP) of plant and equipment. The unit covers identification of equipment, pre-CIP checks, cleaning stages, chemical use, 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
You'll gain knowledge of the requirements for preparing food orders for despatch in food operations. The unit covers order accuracy, product quality, temperature control, and relevant food safety regulations to ensure safe and efficient order preparation.
What you'll be able to do
- Know what the requirements are for preparing orders for despatch in food operations, including order accuracy, product quality, and temperature control.
- Assemble orders for despatch in food operations, ensuring all items are included and properly packaged.
- Prepare orders for despatch in food operations, including labelling, documentation, and loading procedures.
- Finish preparing orders for despatch in food operations, including final checks, securing the load, and completing necessary paperwork.
Understand how to prepare sauces and marinades in food manufactureReal unit · FDQ Limited
You'll understand the requirements for preparing sauces and marinades in food manufacture. The unit covers recipe specifications, ingredient selection, quality control measures, and the correct procedures for mixing and finishing these products.
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 gain knowledge of preparing work areas and equipment for counter/take away service according to Standard Operating Procedures (SOPs). The unit also covers clearing dining and service areas post-service, emphasising cleanliness, hygiene, and adherence to SOPs.
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 covers the preparation of work areas and equipment for table and tray service in food operations. You'll understand cleaning procedures, the importance of organised workspaces for efficient service, and how to clear dining and service areas according to Standard Operating Procedures (SOPs).
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 provides learners with an understanding of processing poultry waste by-products and edible co-products. It covers preparation methods, health and safety requirements, potential hazards, and various processing techniques 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 understand how to prepare and process red meat waste by-products and edible co-products. The unit covers sorting, cleaning, pre-treatment, processing methods, equipment use, and adherence to 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 equips learners with knowledge to produce added value meat products in sales operations. You'll prepare materials and equipment, apply added value butchery techniques, and use 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 understand the preparation and production of batch meat preparations and products. The unit covers workplace procedures, equipment use, hygiene and safety standards, and the production processes involved in batch meat manufacturing.
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 Diploma for Proficiency in Meat and Poultry Industry Skills
- 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 flavouring in the spirits industry
- Carry out manual bleeding operations
- Carry out poultry butchery
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.
Break down red meat carcassesCare for Livestock Pre-SlaughterCare for Poultry Pre-SlaughterCarry Out Cattle Foot TrimmingCarry out boning of meat or poultryCarry out flavouring in the spirits industryCarry out manual bleeding operationsCarry out poultry butcheryCarry out primal cutting of meat or poultryCarry out rodding and clipping of meat carcassesCarry out seaming or filleting of meat or poultryCarry out slaughtering for halal meatCarry out slaughtering for kosher meatCarry out trimming of meat or poultryCheck the application of specified risk material procedures in meat or poultry processingControl Product Defrosting in Food Operations LegacyControl a carcass electrical stimulation systemControl a carcass shackling system+35 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
Learners will develop skills to assemble and process food service products according to specifications and instructions. The unit includes identifying components, assembling products to portion sizes, ensuring quality standards, and using appropriate tools and processing methods.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for FDQ Level 2 Diploma 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.