FDQ Limited · RQF Level 2
FDQ Level 2 Certificate For Proficiency in Dairy Industry Skills
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 2
- Total credits27
- Guided learning94 hours
- Units in this qualification160
Awarded by FDQ Limited · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
This qualification is designed for learners who are working in the dairy industry, developing dairy specific skills and specialist knowledge for career progression.
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.
Bandage cheeseReal unit · FDQ Limited
Skills for wrapping cheese in bandage for aging.
What you'll be able to do
- Ability to utilise bandages in cheese ageing processes.
Carry out cheese extrusion operationsReal unit · FDQ Limited
Skills involving cheese extrusion techniques.
What you'll be able to do
- Ability to operate extrusion machinery effectively.
Carry out cheese piercing operationsReal unit · FDQ Limited
Skills involved in pierce cheese for quality enhancement.
What you'll be able to do
- Ability to perform cheese piercing when necessary.
Carry out cheese pressing operationsReal unit · FDQ Limited
Skills necessary for pressing cheese curds into desired shapes.
What you'll be able to do
- Ability to operate pressing machinery for cheese production.
Carry out cheese smoking operationsReal unit · FDQ Limited
Skills related to smoking cheese products.
What you'll be able to do
- Ability to manage the cheese smoking process safely.
Carry out cheese waxing operationsReal unit · FDQ Limited
Skills in waxing cheese to preserve quality.
What you'll be able to do
- Ability to effectively wax cheese for preservation purposes.
Carry out disinfection in food operationsReal unit · FDQ Limited
You'll learn to prepare for and carry out disinfection procedures in food operations. This includes identifying areas for disinfection, selecting appropriate agents and equipment, and applying techniques safely and effectively.
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 product changeovers in food manufactureReal unit · FDQ Limited
This unit covers the preparation, execution, and completion of product changeovers in food manufacture. You'll learn to minimise down-time and waste by following correct procedures and identifying necessary 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 sampling for quality control in food operationsReal unit · FDQ Limited
Skills for executing sampling techniques for quality assurance.
What you'll be able to do
- Ability to perform food quality sampling procedures.
Carry out task hand-over procedures in food manufactureReal unit · FDQ Limited
This unit develops learners' ability to hand over and take over responsibility for tasks in food manufacture. You'll provide and receive clear instructions and relevant information to ensure effective communication during task handovers.
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 testing for quality control in food operationsReal unit · FDQ Limited
Skills in conducting tests to ensure food quality standards.
What you'll be able to do
- Ability to effectively execute quality testing for food operations.
Clean in place _CIP_ plant and equipment in food operationsReal unit · FDQ Limited
This unit provides learners with the skills to prepare for, carry out, and complete clean in place (CIP) procedures on plant and equipment. You'll understand safety precautions, protocols, and verification methods to ensure effective cleaning.
What you'll be able to do
- Prepare to clean in place (CIP) plant and equipment in food operations, ensuring all necessary safety precautions are taken and equipment is ready for the cleaning process.
- Carry out clean in place (CIP) procedures on plant and equipment in food operations, following established protocols and guidelines to ensure effective cleaning.
- Complete clean in place (CIP) processes, verifying the effectiveness of the cleaning and documenting the procedure according to organisational requirements.
Contribute to 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 learn to share ideas with colleagues, agree on improvement plans, and evaluate the effectiveness of implemented changes.
What you'll be able to do
- Identify potential areas for improvement in the workplace, focusing on processes, procedures, and working practices within food operations
- Share and communicate own ideas for improvement with colleagues and supervisors, contributing to a collaborative approach to problem-solving
- Agree on a plan for implementing improvements, test the proposed changes, and evaluate the effectiveness of the implemented improvements in achieving desired outcomes
Contribute to environmental safety in food operationsReal unit · FDQ Limited
It teaches you to contribute to environmental safety in food operations by following procedures for waste disposal, energy and water conservation. You'll identify and report potential environmental hazards and support 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 identifying, diagnosing, and reporting problems during food manufacture. It covers common issues, their impact on safety and quality, observation techniques, and problem-solving methods.
What you'll be able to do
- Contribute to identifying problems that occur during food manufacture.
- Contribute to the diagnosis of problems in food manufacture, using appropriate techniques and information.
- Contribute to the reporting of problems identified and diagnosed during food manufacture to the appropriate personnel.
Contribute to problem resolution in food manufactureReal unit · FDQ Limited
It teaches you to contribute to problem resolution in food manufacture by identifying causes, implementing solutions, and reporting actions. It emphasises investigation methods, accurate data collection, and effective communication.
What you'll be able to do
- Contribute to identifying the underlying causes of problems in food manufacture
- Contribute to implementing effective solutions to address problems in food manufacture
- Contribute to reporting on planned actions and progress towards resolving problems in food manufacture
Contribute to sustainable practice in food operationsReal unit · FDQ Limited
You'll develop an understanding of sustainable practices in food operations. This includes recognising environmental and social impacts, identifying relevant sustainable actions, and contributing to their implementation within the food environment.
What you'll be able to do
- Contribute to sustainable practices within a food environment, considering environmental and social impacts
Contribute to the effectiveness of food retail operationsReal unit · FDQ Limited
Skills in supporting food retail processes effectively.
What you'll be able to do
- Ability to understand roles in food retail operations.
Contribute to the maintenance of plant and equipment in food operationsReal unit · FDQ Limited
You'll be equipped to contribute to the maintenance of plant and equipment in food operations. The unit covers preparation for maintenance, adherence to safety guidelines, and carrying out maintenance tasks following established procedures.
What you'll be able to do
- Prepare for the maintenance of plant and equipment in food operations, following established procedures and safety guidelines.
- Carry out maintenance of plant and equipment in food operations, adhering to specified schedules and quality standards.
Control container filling in food manufactureReal unit · FDQ Limited
You'll learn to prepare for and control container filling processes in food manufacture. The unit covers equipment preparation, material handling, work area setup, and adherence to procedures to maintain quality and safety standards.
What you'll be able to do
- Prepare to control container filling in food manufacture, ensuring all necessary equipment and materials are ready for use
- Control container filling in food manufacture, adhering to specified procedures and quality standards
Control hygiene cleaning in food operationsReal unit · FDQ Limited
This unit provides learners with skills and knowledge to control hygiene cleaning in food operations. You'll prepare for cleaning tasks, select appropriate chemicals and equipment, carry out cleaning and sanitising procedures, and complete cleaning activities safely.
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 manual size reduction in food manufactureReal unit · FDQ Limited
You'll learn to prepare for, carry out, and finish manual size reduction in food manufacture. The unit emphasises safe working practices, equipment preparation, effective techniques, and adherence to quality standards.
What you'll be able to do
- Prepare the work area, equipment and materials for manual size reduction
- Carry out manual size reduction techniques effectively
- Finish manual size reduction tasks according to workplace procedures
Control processing to produce butterReal unit · FDQ Limited
Skills in controlling the butter production process.
What you'll be able to do
- Ability to oversee the butter manufacturing process.
Control processing to produce cheeseReal unit · FDQ Limited
Skills related to controlling cheese production processes.
What you'll be able to do
- Ability to oversee the cheese-making process.
Control processing to produce dried milk powderReal unit · FDQ Limited
Skills in controlling the production of dried milk powder.
What you'll be able to do
- Ability to supervise the production of dried milk powder.
Control processing to produce fermented dairy productsReal unit · FDQ Limited
Skills for managing fermentation processes in dairy.
What you'll be able to do
- Ability to monitor production parameters in fermented dairy manufacturing.
Control processing to produce ice creamReal unit · FDQ Limited
Skills for controlling ice cream production processes.
What you'll be able to do
- Ability to monitor and adjust parameters in ice cream production.
Control processing to produce milk/creamReal unit · FDQ Limited
Skills in controlling processes for milk and cream production.
What you'll be able to do
- Applicable skills in controlling the production process of milk and cream.
Control slicing in food manufactureReal unit · FDQ Limited
You'll learn to prepare for and carry out slicing operations in food manufacture. This includes ensuring equipment safety and hygiene, slicing according to specifications, and finishing processes to maintain product quality.
What you'll be able to do
- Prepare equipment and materials for slicing food products according to specified requirements
- Carry out slicing operations, adhering to product specifications and quality standards
- Finish slicing processes according to established procedures, ensuring product integrity and presentation
Control temperature reduction in food manufactureReal unit · FDQ Limited
This unit provides learners with the skills to control temperature reduction in food manufacture. You'll prepare for, operate, and complete temperature reduction processes according to specifications and procedures, ensuring 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 prepare, operate, and shut down washing and drying machinery in food operations safely and effectively. The unit covers pre-start checks, machinery adjustments, performance monitoring, and responding to common faults.
What you'll be able to do
- Prepare washing and drying machinery for operation according to the relevant specifications and procedures
- Operate washing and drying machinery effectively, adhering to the required specifications and procedures
- Shut down washing and drying machinery safely and correctly, following established procedures
Control weighing in food manufactureReal unit · FDQ Limited
You'll develop the ability to prepare for and carry out weighing operations in food manufacture according to company procedures. The unit covers equipment identification, calibration importance, and accurate weighing techniques.
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 equips learners with skills to prepare for, carry out, and complete wrapping of food products according to specifications. You'll apply correct wrapping techniques, adhere to workplace procedures, and maintain product quality and safety standards.
What you'll be able to do
- Prepare for wrapping food products according to specified product requirements and workplace procedures
- Carry out wrapping of food products according to specified product requirements and workplace procedures
- Finish wrapping processes according to specified procedures, ensuring quality and adherence to standards
Deal effectively with waste in food operationsReal unit · FDQ Limited
You'll develop knowledge and skills to manage waste effectively in food operations. The unit covers the separation and storage of waste according to company procedures, emphasising correct segregation and maintaining compliance with safety standards.
What you'll be able to do
- Separate waste according to company procedures, ensuring correct segregation of different waste streams.
- Store waste according to company procedures, maintaining a safe and compliant waste storage area.
Grade cheeseReal unit · FDQ Limited
Skills for assessing the quality of cheese products.
What you'll be able to do
- Ability to evaluate cheese quality factors effectively.
Lift and handle materials safely in food operationsReal unit · FDQ Limited
You'll develop knowledge and skills to lift and handle materials safely in food operations. This includes following lifting instructions, recognising hazards, operating handling equipment, and transporting materials securely.
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 develop the ability to conduct quality checks on food products, identify deviations from standards, and accurately record and communicate results. The unit highlights the importance of quality assurance and effective communication within food operations.
What you'll be able to do
- Conduct quality checks on products in food operations
- Communicate the results of quality checks on products in food operations
Maintain workplace food safety standards in operationsReal unit · FDQ Limited
You'll learn to maintain workplace food safety standards in operations. This includes keeping workspaces clean and tidy, applying food safety standards during activities, and identifying and reporting any breaches.
What you'll be able to do
- Keep the workspace clean and tidy in accordance with food safety standards
- Maintain food safety standards in all operational activities
Maintain workplace health and safety in food operationsReal unit · FDQ Limited
You'll gain knowledge to maintain workplace health and safety in food operations. This includes working within organisational safety limits, following emergency procedures, and correctly using personal protective equipment.
What you'll be able to do
- Work within defined organisational safety limits in food operations.
- Follow organisational emergency procedures in food operations.
- Use personal protective equipment (PPE) correctly in food operations.
Maintain, promote and improve environmental good practice in food operationsReal unit · FDQ Limited
You'll explore environmental regulations and organisational procedures relevant to food operations. The unit focuses on maintaining, promoting, and improving environmental good practice within the workplace.
What you'll be able to do
- Maintain environmental good practice in food operations, adhering to relevant regulations and organisational procedures
- Promote environmental good practice within the food operations environment
- Improve environmental good practice through the identification and implementation of suitable measures
Maximise sales in a food retail environmentReal unit · FDQ Limited
Skills for enhancing sales in food retail contexts.
What you'll be able to do
- Ability to develop strategies for increasing sales.
Mill curdsReal unit · FDQ Limited
Skills for processing curds through milling operations.
What you'll be able to do
- Ability to mill curds for further cheese processing.
Mix/blend ingredients manually in food manufactureReal unit · FDQ Limited
This unit equips learners with skills to manually mix and blend ingredients in food manufacture. It covers preparation of ingredients and equipment, manual mixing techniques, and ensuring consistency and quality in the final product.
What you'll be able to do
- Prepare the necessary ingredients, equipment and work area for mixing/blending ingredients
- Mix/blend ingredients using manual methods to achieve the required consistency and quality
Monitor and control the recovery and separation of by-products and waste disposal in food operationsReal unit · FDQ Limited
It teaches you to monitor and control the separation and recovery of by-products and waste disposal in food operations. You'll implement procedures for safe, efficient separation and recovery, and monitor the quantity and quality of by-products and waste.
What you'll be able to do
- Organise and control the separation of by-products from food processing operations.
- Organise and control the separation of waste materials from food processing operations.
- Organise and control the recovery of by-products for further processing or alternative uses.
Monitor and control waste disposal in food operationsReal unit · FDQ Limited
It teaches you to monitor and control waste disposal in food operations. You'll understand relevant regulations, organise safe storage and handling of waste, and manage disposal and by-product despatch to prevent contamination.
What you'll be able to do
- Organise and control the storage and handling of waste materials in food operations to ensure compliance with regulations and best practices.
- Organise and control the disposal of waste and the despatch of by-products from food operations, adhering to environmental standards and company procedures.
Monitor and maintain storage conditions in food operationsReal unit · FDQ Limited
Skills for assuring proper storage standards in food operations.
What you'll be able to do
- Ability to maintain and regulate food storage temperatures.
Monitor food hygiene standards using rapid test methods in operationsReal unit · FDQ Limited
You'll be equipped to prepare documentation, equipment, and samples for rapid test methods to monitor food hygiene standards. The unit includes conducting tests and accurately recording results within food operations.
What you'll be able to do
- Prepare documentation for monitoring food hygiene standards using rapid test methods in operations.
- Prepare equipment for monitoring food hygiene standards using rapid test methods in operations.
- Prepare samples for monitoring food hygiene standards using rapid test methods in operations.
- Conduct tests to monitor food hygiene standards using rapid test methods in operations.
- Record results of tests to monitor food hygiene standards using rapid test methods in operations.
Operate manual dispensers in food manufactureReal unit · FDQ Limited
You'll develop the skills to prepare and operate manual dispensers in food manufacture safely and effectively. The unit covers pre-operational checks, cleaning and sanitising procedures, required personal protective equipment, and correct operation techniques.
What you'll be able to do
- Prepare the manual dispenser and work area for operation, ensuring safety and hygiene standards are met
- Operate a manual dispenser effectively and safely in food manufacture
Organise and monitor manual operations in dairy processingReal unit · FDQ Limited
Skills for efficiently managing dairy processing operations.
What you'll be able to do
- Ability to efficiently oversee dairy manual processing tasks.
Pack orders for despatch in food operationsReal unit · FDQ Limited
You'll learn to pack orders for despatch in food operations according to specified requirements. The unit includes selecting appropriate packaging materials, packing to prevent damage and maintain food safety, and accurately labelling 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 palletise and wrap food products effectively, including performing pre-use equipment checks, assessing wrapping materials and pallets, executing palletising and wrapping processes, and ensuring adherence to safety and quality standards.
What you'll be able to do
- Carry out pre-palletising and wrapping checks to ensure equipment is functioning correctly and materials are suitable.
- Carry out the palletising and wrapping process according to established procedures and safety guidelines.
- Finish the palletising and wrapping process, ensuring the pallet is stable, secure, and correctly labelled.
- Ensure that the process of palletising and wrapping products in food operations works effectively, identifying and addressing any issues that arise.
Prepare orders for despatch in food operationsReal unit · FDQ Limited
This unit develops learners' skills in preparing orders for despatch in food operations. It covers resource identification, order assembly according to specifications, and preparation for despatch with correct packaging and documentation.
What you'll be able to do
- Prepare the necessary resources and documentation to assemble orders accurately and efficiently
- Assemble orders according to customer specifications and organisational procedures
- Prepare orders for despatch, ensuring correct packaging and labelling
- Finish order preparation by completing necessary documentation and quality checks
Prepare starter cultures in dairy processingReal unit · FDQ Limited
Knowledge of preparing essential cultures for dairy.
What you'll be able to do
- Understanding the preparation and use of starter cultures in dairy.
Principles of Clean In Place CIP in food operationsReal unit · FDQ Limited
This unit introduces learners to Clean In Place (CIP) systems in food operations, emphasising the importance of cleaning and sanitation. You'll understand different detergents and disinfectants and the main components of CIP systems to maintain hygiene standards.
What you'll be able to do
- Understand the importance of cleaning processes in maintaining hygiene and preventing contamination in food operations
- Understand different types of detergent and disinfectant, including their properties, applications, and safety precautions
- Understand the main components of a Cleaning in Place (CIP) system, including their functions and how they contribute to effective cleaning
Principles of HACCP based food safety systemsReal unit · FDQ Limited
You'll understand the purpose, features, and legal requirements of HACCP-based food safety systems. The unit covers key terminology, the seven principles of HACCP, and how to apply the system effectively within a workplace to ensure food safety.
What you'll be able to do
- Understand the purpose and benefits of implementing a HACCP system
- Understand the key features and terminology associated with HACCP
- Understand how a HACCP system is applied in a specific workplace setting
Principles of a specialist cheese sales serviceReal unit · FDQ Limited
This unit provides learners with knowledge of cheese making principles, including production methods, storage, and consumption. You'll be able to inform customers about cheese origins, production processes, and appropriate storage and consumption practices.
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 appearance and texture in food technologyReal unit · FDQ Limited
You'll study the role of appearance and texture in food and drink products, examining how these factors influence consumer perception. The unit also covers the importance of maintaining quality standards to ensure product appeal and consistency.
What you'll be able to do
- Understand the role of appearance and texture in food and drink products, and how they influence consumer perception.
- Understand the importance of quality in the appearance and texture of food and drink products, and the factors that affect it.
Principles of centrifugation in food technologyReal unit · FDQ Limited
You'll understand the principles of centrifugation and its application in food processing. The unit covers centrifuge components, operation, efficiency factors, types of centrifuges, and the economic considerations of centrifugation technology.
What you'll be able to do
- Understand the fundamental principles of centrifugation as applied in food processing
- Understand the diverse applications of centrifugation techniques within the food processing industry
- Understand the economic considerations associated with the implementation of centrifugation technology in food production
Principles of cheese makingReal unit · FDQ Limited
You'll understand the key ingredients and stages involved in cheese making. The unit covers the roles of milk, starter cultures, rennet, and salt, as well as the coagulation and cutting stages and various cheese processing methods.
What you'll be able to do
- Understand the key ingredients used in cheese making, including milk, starter cultures, rennet, and salt, and their roles in the process
- Understand the different stages of cheese making, including coagulation, cutting, cooking, draining, salting, and ripening
- Understand how starter cultures and rennet are used in cheese making to coagulate the milk and develop flavour
- Understand various cheese processing methods, including stirring, cheddaring, and moulding, and their impact on cheese characteristics
Principles of cheese varietiesReal unit · FDQ Limited
This unit covers the regulations and standards affecting cheese production in the UK. You'll understand the methods used to produce hard, soft, and semi-soft cheeses, and the key differences between processed and traditional recipe cheeses.
What you'll be able to do
- Understand the regulations and standards affecting cheese production, including food safety and hygiene requirements.
- Understand the different methods used to produce hard, soft, and semi-soft varieties of cheese, including the processes and ingredients involved.
- Understand the key differences between processed cheeses and cheeses made using traditional recipes, including their composition, flavour profiles, and production methods.
Principles of continuous improvement techniques _Kaizen_ in food operationsReal unit · FDQ Limited
This unit introduces learners to the principles of continuous improvement techniques, specifically Kaizen, within food operations. You'll understand its features, importance, criteria for project selection, and how to engage effectively with 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 dairy scienceReal unit · FDQ Limited
It teaches you to understand the structure and physical and chemical properties of milk and its components. You'll also study the structure and characteristics of various dairy products and analyse the effects of processing on milk properties.
What you'll be able to do
- Understand the structure and physical and chemical properties of milk and its components
- Understand the structure and characteristics of a range of dairy products
Principles of energy transfer in cooling food technologyReal unit · FDQ Limited
This unit covers the principles of energy transfer in cooling food technology. You'll understand conduction, convection, radiation, specific heat capacity, temperature gradients, and compare different cooling methods and their advantages and disadvantages.
What you'll be able to do
- Understand the principles of heat transfer in the context of cooling food and drink products
- Understand the different methods used for cooling food and drink products, including their advantages and disadvantages
Principles of energy transfer in heating food technologyReal unit · FDQ Limited
You'll explore the principles of energy, including its forms and measurement, and understand the transfer and characteristics of energy relevant to heating food technology. The unit covers thermodynamics laws and the relationship between energy, heat, and temperature.
What you'll be able to do
- Understand the fundamental principles of energy and its various forms
- Understand how to measure energy using appropriate units and instruments
- Understand the different methods of energy transfer in heating food technology
- Understand the characteristics of energy transfer in heating food technology, including efficiency and losses
Principles of evaporation in food operationsReal unit · FDQ Limited
You'll gain an understanding of the principles and technology of evaporation in food operations. The unit covers heat transfer, changes of state, vapour pressure, and factors affecting evaporation rates, as well as applications of evaporation in food manufacturing.
What you'll be able to do
- Understand the fundamental principles of the evaporation process in food operations
- Understand the factors that influence the rate of evaporation, such as temperature, pressure, and surface area
- Understand the different types of evaporation technology used in food processing
- Understand the applications of evaporation in food manufacturing, including concentration, drying, and separation
Principles of fermented dairy productsReal unit · FDQ Limited
You'll gain an understanding of the ingredients, processing methods, and equipment used in producing fermented dairy products. The unit covers cultures, additives, fermentation, pasteurisation, and packaging processes.
What you'll be able to do
- Understand the different types of ingredients used in the production of fermented dairy products, including cultures and additives.
- Understand the processing methods and equipment used to make fermented dairy products, including fermentation, pasteurisation, and packaging.
Principles of filtration in food technologyReal unit · FDQ Limited
You'll gain knowledge of the principles of filtration in food technology. The unit covers the purpose and application of filtration, clarification processes, filter media and aids, and methodologies used in food process filtration to improve product quality and safety.
What you'll be able to do
- Understand the purpose of filtration in food technology, including its role in removing unwanted particles and improving product quality and safety.
- Understand the application of filtration in various food processing operations, recognising the specific benefits and limitations in different contexts.
- Understand the principles of clarification in food filtration, including methods used to remove suspended solids and improve product clarity.
- Understand the different types of filter media used in food filtration, including their properties, applications, and maintenance requirements.
- Understand the role of filter aids in food filtration, including their purpose, application methods, and potential impact on product quality.
- Understand food process filtration methodology, including the selection of appropriate filtration techniques, equipment operation, and process monitoring.
Principles of flavours in food technologyReal unit · FDQ Limited
This unit provides learners with an understanding of flavour principles in food technology. You'll study taste and odour flavour characteristics, chemical structures, and how these contribute to the sensory experience of food products.
What you'll be able to do
- Understand the principles of taste flavours, including the different taste sensations and their interactions.
- Understand the principles of odour flavours, including the volatile compounds responsible for aroma.
- Understand the chemical structure and characteristics of flavours, and how they contribute to the overall sensory experience.
Principles of heat treatment in dairy processingReal unit · FDQ Limited
You'll understand the principles of heat treatment in dairy processing. The unit covers reasons for heat treatment, benefits for food safety and shelf life, control of spoilage microorganisms, and different heat treatment methods such as pasteurisation and sterilisation.
What you'll be able to do
- Understand the reasons why dairy products undergo heat treatment processes
- Understand the different types of heat treatments commonly used in dairy processing, including their principles and applications
Principles of homogenisation in food technologyReal unit · FDQ Limited
This unit provides an understanding of the principles of homogenisation in food processing. You'll explore surface and interfacial tension, the role of emulsifiers, and the use of pressure homogenisers and colloidal mills.
What you'll be able to do
- Understand the fundamental principles of homogenisation as applied in food processing techniques.
- Understand the mechanisms by which emulsifiers function within food processing applications.
- Understand the operational principles and applications of pressure homogenisers in food processing.
- Understand the operational principles and applications of colloidal mills in food processing.
Principles of ice cream productionReal unit · FDQ Limited
This unit covers the regulations and legislation affecting ice cream production, including food safety and hygiene standards. You'll understand the functions of ingredients and the processing methods and equipment used in ice cream manufacture.
What you'll be able to do
- Understand the regulations and legislation that affect ice cream production, including food safety and hygiene standards.
- Understand the different types of ingredients used in ice cream production and their functions.
- Understand the various ice cream processing methods and the equipment used in each method.
Principles of lipid functionality in food scienceReal unit · FDQ Limited
This unit covers the principles of lipid functionality in food science, including absorption, saturation, and their impact on lipid properties. You'll understand key characteristics and technical applications of lipids in food processing.
What you'll be able to do
- Understand the principles of absorption and saturation of lipids in food science.
- Understand the key characteristics of lipid functionality in food products.
- Understand the technical applications of lipids in food processing and manufacturing.
Principles of microbiology in food technologyReal unit · FDQ Limited
This unit introduces learners to the classification and control of micro-organisms relevant to food and drink processing. You'll study bacteria, viruses, fungi, and parasites, and understand food poisoning agents alongside appropriate processing control measures.
What you'll be able to do
- Understand the classification of micro-organisms relevant to food and drink processing, including bacteria, viruses, fungi, and parasites.
- Understand methods for assessing the presence and levels of micro-organisms in food and drink processing environments and products.
- Understand the characteristics of food poisoning viruses, including their sources, transmission routes, and the illnesses they cause.
- Understand relevant food processing control measures to prevent and control viral contamination.
- Understand the characteristics of food poisoning bacteria, including their sources, growth conditions, and the illnesses they cause.
- Understand relevant food processing control measures to prevent and control bacterial contamination.
- Understand the micro-organisms which cause food spoilage, including their effects on food quality and safety.
- Understand relevant food processing control measures to prevent and control spoilage micro-organisms.
- Understand the characteristics of useful food processing micro-organisms, such as those used in fermentation and preservation.
Principles of producing butter and mixed fat spreadsReal unit · FDQ Limited
You'll understand the principles and processes involved in producing butter and mixed fat spreads. The unit covers key production stages, temperature control, quality checks, and the impact of different fats on product characteristics.
What you'll be able to do
- Understand the processes involved in making butter
- Understand the processes involved in making spreadable butter
- Understand the processes involved in making mixed fat spreads
Principles of product quality and improvements in food operationsReal unit · FDQ Limited
You'll gain knowledge of maintaining product quality and contributing to continuous improvements in food operations. The unit covers relevant standards, quality control measures, factors affecting quality, and identifying opportunities for enhancement.
What you'll be able to do
- Understand how to maintain product quality in food operations, adhering to relevant standards and procedures.
- Understand how to contribute to continuous improvements in food operations, identifying opportunities for enhancement.
Principles of protein functionality in food scienceReal unit · FDQ Limited
This unit covers the principles of protein functionality in food science, including the role of protein in food structure, texture, and nutrition. You'll explore characteristics such as solubility and emulsification, and understand the technical applications of proteins in food production.
What you'll be able to do
- Understand the purpose of protein in food science and its nutritional significance
- Understand the characteristics of protein functionality, including solubility, emulsification, and gelation
- Understand the technical application of protein in food processing and product development
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 the dehydration process in food technologyReal unit · FDQ Limited
This unit covers the principles of dehydration in food technology, focusing on the physical, chemical, and nutritional effects on food products. You'll understand how dehydration impacts texture, structure, appearance, nutrient loss, and the economic aspects of dehydration processes.
What you'll be able to do
- Explain the physical effects of dehydration on food products, including changes in texture, structure, and appearance.
- Explain the chemical and nutritional effects of dehydration on food products, including nutrient loss and chemical reactions.
- Describe different dehydration processes used in food technology and their economic implications, including energy consumption and equipment costs.
Principles of valves and pumps in food manufactureReal unit · FDQ Limited
You'll explore the principles of liquid flow in pipes, types of valves, and pump functions used in food manufacture. The unit includes factors affecting flow rate and pressure, and the identification and application of various valves and pumps.
What you'll be able to do
- Understand how liquid flows in pipes within a food manufacturing environment
- Understand the different types of valves used in food manufacture and their applications
- Understand pump function and the different pump types used in food manufacture
Produce curds and wheyReal unit · FDQ Limited
Skills involved in curds and whey production for cheese making.
What you'll be able to do
- Ability to produce curds and whey from milk.
Produce product packs in food operationsReal unit · FDQ Limited
You'll develop practical skills to prepare for, produce, and finish individual product packs in food operations. The unit covers work area preparation, equipment and material selection, and adherence to recipes and quality standards during packing.
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
Receive and offload bulk liquids in food manufactureReal unit · FDQ Limited
Understanding of how to receive and offload bulk liquids in food manufacturing processes.
What you'll be able to do
- Understand the process of receiving and offloading bulk liquids in food manufacturing.
Salt and mould curdsReal unit · FDQ Limited
Skills involved in salting and forming curds into molds.
What you'll be able to do
- Ability to salt curds and place in molds for production.
Sell food products in a retail environmentReal unit · FDQ Limited
Skills involving food sales in retail contexts.
What you'll be able to do
- Ability to effectively sell food products.
Serve on a specialist food sales counterReal unit · FDQ Limited
Skills for effective service on food sales counters.
What you'll be able to do
- Ability to provide specialised food service.
Sharpen cutting tools for use in food operationsReal unit · FDQ Limited
It teaches you to sharpen and maintain cutting tools used in food operations. You'll identify tool types, apply correct sharpening techniques, use appropriate equipment, and assess tool sharpness.
What you'll be able to do
- Sharpen cutting tools to a safe and effective standard, using appropriate techniques and equipment
- Maintain the edge of cutting tools through regular honing and cleaning, ensuring optimal performance and longevity
Shut down plant and equipment in food manufactureReal unit · FDQ Limited
You'll gain the knowledge and skills to safely implement and complete shut-down procedures for plant and equipment in food manufacture. The unit covers established protocols and relevant safety guidelines to ensure effective shut-down operations.
What you'll be able to do
- Implement shut-down procedures for plant and equipment in food manufacture, following established protocols and safety guidelines
- Complete the shut down of plant and equipment in food manufacture, ensuring that all necessary steps are taken to safely and effectively cease operations
Slice and bag individual food productsReal unit · FDQ Limited
It teaches you to slice and bag individual food products according to specifications. You'll select appropriate slicing equipment, slice and cut products to required sizes, and bag products using correct packaging and labelling techniques.
What you'll be able to do
- Slice individual food products to the required thickness and size
- Bag individual food products, ensuring correct packaging and labelling
Store goods and materials in food operationsReal unit · FDQ Limited
This unit equips learners with skills to safely and hygienically select, handle, and store goods and materials in food operations. You'll understand quality and safety standards, proper storage locations, and documentation procedures to maintain product integrity.
What you'll be able to do
- Select goods and materials for storage, ensuring they meet quality and safety standards.
- Handle goods and materials safely to prevent damage or contamination.
- Handle goods and materials hygienically to maintain food safety standards.
- Store goods and materials in allocated locations according to organisational procedures.
- Store goods and materials in a manner that prevents spoilage, damage, or contamination.
- Check documentation to ensure accuracy and completeness.
- Complete documentation accurately and legibly to maintain proper records.
Supply materials for production in food operationsReal unit · FDQ Limited
You'll learn to supply materials for production in food operations. The unit covers matching production needs with available supplies, maintaining consistent material supply to production areas and workstations, and reporting discrepancies.
What you'll be able to do
- Match production needs with the availability of supplies, ensuring sufficient quantities are available
- Maintain a consistent supply of materials to the production area
- Maintain a consistent supply of materials to individual work stations
The principles of food safety for manufacturingReal unit · FDQ Limited
You'll understand the principles of food safety in manufacturing environments. The unit covers personal responsibility, hygiene, maintaining clean working areas, and the importance of keeping products safe.
What you'll be able to do
- Understand how individuals can take personal responsibility for maintaining food safety standards in a manufacturing environment.
- Understand the importance of maintaining personal cleanliness and hygiene to prevent food contamination.
- Understand how to ensure that working areas are kept clean and hygienic to minimise the risk of food safety hazards.
- Understand the importance of implementing procedures to keep food products safe from contamination and spoilage.
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operationsReal unit · FDQ Limited
You'll gain knowledge of avoiding contamination and completing cleaning in place (CIP) of plant and equipment in food operations. The unit includes identifying contamination sources, prevention methods, chemical selection, and the steps to complete and verify the CIP process.
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 bandage cheeseReal unit · FDQ Limited
Knowledge pertaining to the bandaging of cheese for maturation.
What you'll be able to do
- Understanding importance of ageing methods in cheese.
Understand how to carry out cheese extrusion operationsReal unit · FDQ Limited
Knowledge on the extrusion methods of cheese production.
What you'll be able to do
- Understanding importance of extrusion in cheese processing.
Understand how to carry out cheese piercing operationsReal unit · FDQ Limited
Knowledge on requirements for cheese piercing in production.
What you'll be able to do
- Understanding the impact of cheese piercing on flavour.
Understand how to carry out cheese pressing operationsReal unit · FDQ Limited
Knowledge surrounding the pressing process for cheese making.
What you'll be able to do
- Understanding of pressing parameters in cheese manufacture.
Understand how to carry out cheese smoking operationsReal unit · FDQ Limited
Knowledge regarding processes of smoking cheese.
What you'll be able to do
- Understanding importance of smoking in cheese processing.
Understand how to carry out cheese waxing operationsReal unit · FDQ Limited
Knowledge of waxing procedures for cheese preservation.
What you'll be able to do
- Understanding key aspects of wax application for cheese.
Understand how to carry out disinfection in food operationsReal unit · FDQ Limited
You'll gain understanding of the legal and organisational requirements for disinfection in food operations. The unit covers selecting appropriate cleaning agents, carrying out disinfection procedures, and completing processes in compliance with relevant legislation.
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 product changeovers in food manufactureReal unit · FDQ Limited
You'll understand how to carry out product changeovers in food manufacture. The unit covers relevant food safety regulations, organisational procedures, allergen control, steps involved in changeovers, and how to manage problems during the process.
What you'll be able to do
- Know the regulatory and organisational requirements for carrying out product changeovers in food manufacture
- Carry out product changeovers effectively and efficiently
- Identify and deal with problems that may arise during product changeovers
Understand how to carry out sampling for quality control in food operationsReal unit · FDQ Limited
Knowledge regarding quality control sampling practices.
What you'll be able to do
- Understanding the rationale behind quality sampling procedures.
Understand how to carry out task hand-over procedures in food manufactureReal unit · FDQ Limited
This unit provides knowledge of task hand-over procedures in food manufacture. You'll understand organisational policies, the importance of following procedures, required communication, and potential consequences of poor hand-overs.
What you'll be able to do
- Carry out task hand-over procedures in food manufacture, in accordance with organisational policies and procedures
Understand how to carry out tests for quality control in food operationsReal unit · FDQ Limited
Knowledge about quality control testing for food integrity.
What you'll be able to do
- Understanding key aspects of food testing standards.
Understand how to contribute to continuous improvement for achieving excellence in food operationsReal unit · FDQ Limited
This unit provides learners with an understanding of continuous improvement principles in food operations. You'll learn about its importance, supporting resources and measures, and how to communicate and support continuous improvement activities within their workplace.
What you'll be able to do
- Know about the importance of continuous improvement in food operations.
- Know about the resources and measures to support a continuous improvement activity in food operations.
- Support and communicate continuous improvement activity in food operations.
Understand how to contribute to environmental safety in food operationsReal unit · FDQ Limited
You'll gain knowledge of environmental safety requirements in food operations, including relevant legislation, procedures for compliance, and recognising environmental damage. The unit emphasises working practices that reduce environmental impact within food operations.
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 develop knowledge of how to identify, analyse, and report problems within their work area in food manufacture. The unit covers procedures for problem reporting and the importance of contributing to problem diagnosis to support operational efficiency.
What you'll be able to do
- Contribute to identifying problems in your area of work within food manufacture.
- Contribute to analysing and reporting problems within your work area in food manufacture.
Understand how to contribute to problem resolution in food manufactureReal unit · FDQ Limited
You'll develop knowledge and skills to contribute to problem resolution in food manufacture. The unit covers identifying common problems, reporting procedures, effective communication with colleagues, and supporting the identification of appropriate solutions.
What you'll be able to do
- Contribute to identifying problems in your area of work and how to communicate these to colleagues in food manufacture.
- Contribute to identifying resolutions to problems in food manufacture.
Understand how to contribute to sustainable practice in food operationsReal unit · FDQ Limited
This unit introduces learners to the requirements for sustainable practice in food operations, including relevant legislation and environmental impacts. You'll understand how to contribute to sustainability initiatives within their organisation.
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 effectiveness of food retail operationsReal unit · FDQ Limited
Knowledge on improving efficacy in food retail operations.
What you'll be able to do
- Understanding factors affecting retail success.
Understand how to contribute to the maintenance of plant and equipment in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge to contribute to the maintenance of plant and equipment in food operations. You'll prepare for maintenance, carry out routine tasks safely, address common issues, and complete maintenance procedures accurately.
What you'll be able to do
- Prepare for maintenance activities on plant and equipment in food operations.
- Safely carry out routine maintenance tasks on plant and equipment in food operations.
- Identify and deal with common maintenance issues and problems that may arise during maintenance activities in food operations.
- Accurately complete maintenance procedures and documentation in food operations.
Understand how to control hygiene cleaning in food operationsReal unit · FDQ Limited
You'll understand the legal and organisational requirements for hygiene cleaning in food operations. The unit covers safe preparation, execution, and completion of cleaning tasks, including risk assessments and selection of appropriate materials.
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 manual size reduction in food manufactureReal unit · FDQ Limited
This unit provides learners with an understanding of manual size reduction principles in food manufacture. You'll identify factors affecting size reduction, select appropriate tools and techniques, and control processes to achieve consistent results.
What you'll be able to do
- Control manual size reduction in food manufacture, including understanding the principles of size reduction and the factors that affect it
- Control manual size reduction processes, including selecting appropriate tools and techniques, and monitoring the process to ensure consistent results
- Complete manual size reduction tasks, including following safety procedures and achieving the desired product characteristics
Understand how to control processes in food manufactureReal unit · FDQ Limited
This unit provides learners with knowledge of process control requirements in food manufacture. It covers preparation, execution, and completion of control procedures, emphasising adherence to food safety and quality standards.
What you'll be able to do
- Know the requirements for controlling processes in food manufacture.
- Prepare for control processes in food manufacture.
- Carry out process control procedures in food manufacture.
- Complete process control procedures in food manufacture.
Understand how to control washing and drying machinery in food operationsReal unit · FDQ Limited
This unit covers controlling washing and drying machinery in food operations according to specifications and procedures. You'll understand machinery controls, correct settings for various items, and how to identify and resolve common problems during washing and drying processes.
What you'll be able to do
- Know about controlling washing machinery according to specifications and procedures
- Know about controlling drying machinery according to specifications and procedures
- Identify and deal with problems that may arise during the washing process
- Identify and deal with problems that may arise during the drying process
Understand how to deal effectively with waste in food operationsReal unit · FDQ Limited
You'll gain knowledge of different forms of waste generated in food operations and understand established procedures for handling, disposing of, and recycling waste. The unit covers safe waste management practices and relevant legal requirements to minimise risks.
What you'll be able to do
- Know about the different forms of waste generated in food operations, including their classification and characteristics
- Know about the established procedures for handling different types of waste in food operations, ensuring hygiene and safety
- Know about the procedures for dealing with different types of waste in food operations, including disposal and recycling methods
- Handle waste safely in food operations, minimising risks to health and the environment
- Know about the legal requirements for waste management in the food industry, including relevant regulations and guidelines
Understand how to grade cheeseReal unit · FDQ Limited
Knowledge surrounding cheese grading and its importance.
What you'll be able to do
- Understanding the criteria for grading various cheese types.
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 for lifting and handling materials in food operations. You'll learn safe lifting techniques, the importance of risk assessments, and how to recognise their own limits and communicate effectively.
What you'll be able to do
- Know the health and safety standards that apply to lifting, moving and handling materials in food operations
- Move and handle materials safely and efficiently in food operations
- Know the limits of one's own authority when lifting, moving and handling materials, and understand appropriate communication methods to use in food operations
Understand how to maintain product quality in food operationsReal unit · FDQ Limited
This unit covers maintaining product quality in food operations through conducting quality checks on products and processes. You'll understand accurate recording, storage of information, and the importance of communicating results effectively.
What you'll be able to do
- Carry out quality checks on food products and processes, following established procedures.
- Accurately record and store information related to product quality checks, adhering to relevant guidelines.
- Know about the importance of communicating the results of quality checks to relevant personnel in a timely and effective manner.
Understand how to maintain workplace food safety standards in operationsReal unit · FDQ Limited
This unit equips learners with knowledge to maintain workplace food safety standards. You'll understand safe food handling practices, pest and infestation control, and methods to minimise contamination and food poisoning risks.
What you'll be able to do
- Recognise the importance of safe food handling practices in maintaining food safety standards.
- Understand how to deal with pests and infestations to prevent contamination.
- Explain the importance of minimising the risks of contamination and food poisoning in food operations.
Understand how to maintain workplace health and safety in food operationsReal unit · FDQ Limited
You'll gain knowledge of workplace health and safety in food operations. The unit covers common physical, chemical, and biological hazards, associated risks, necessary precautions, procedures, and safety features of equipment and materials.
What you'll be able to do
- Know the main safety risks and hazards that are commonly present in the food operations working environment.
- Know the health and safety precautions and procedures that must be followed in the workplace to mitigate risks.
- Know the health and safety features of the equipment and materials used in food operations, including safe operating procedures and potential hazards.
Understand how to maximise sales of food products in a retail environmentReal unit · FDQ Limited
Knowledge into sales performance optimisation strategies.
What you'll be able to do
- Understanding principles of retail sales strategies.
Understand how to mill curdsReal unit · FDQ Limited
Knowledge on the curd milling process in cheese production.
What you'll be able to do
- Understanding the techniques of curd processing.
Understand how to mix/blend ingredients manually in food manufactureReal unit · FDQ Limited
You'll gain knowledge and skills to prepare ingredients and equipment and manually mix and blend ingredients in food manufacture. The unit emphasises following recipes and specifications to achieve the required consistency and quality.
What you'll be able to do
- Prepare ingredients and equipment for manual mixing/blending in food manufacture
- Mix/blend ingredients manually to meet the required specification in food manufacture
Understand how to monitor and control the recovery and separation of by-products in food operationsReal unit · FDQ Limited
This unit covers the monitoring and control of recovery and separation of by-products in food operations. You'll learn methods to maximise resource utilisation, minimise waste, maintain quality, and comply with relevant regulations.
What you'll be able to do
- Monitor the recovery of by-products in food operations to ensure efficiency and compliance.
- Control the recovery of by-products in food operations to minimise waste and maximise resource utilisation.
- Control the separation of by-products in food operations to maintain quality and prevent contamination.
- Organise the separation of by-products in food operations to optimise workflow and productivity.
- Control the recovery of by-products in food operations to meet environmental standards and regulations.
- Organise the recovery of by-products in food operations to ensure proper handling and storage.
- Control the despatch of by-products to ensure safe and efficient transportation.
- Organise the despatch of by-products to comply with relevant regulations and customer requirements.
Understand how to monitor and control waste disposal in food operationsReal unit · FDQ Limited
You'll gain understanding of monitoring and controlling waste disposal in food operations. The unit covers relevant regulations, waste separation techniques, and proper storage and handling to ensure hygiene and environmental compliance.
What you'll be able to do
- Monitor and control waste disposal in food operations, adhering to relevant regulations and organisational procedures.
- Control and organise waste separation to maximise recycling and minimise environmental impact.
- Control and organise the storage and handling of waste, ensuring hygiene and preventing contamination.
Understand how to monitor and improve environmental good practice in food operationsReal unit · FDQ Limited
It teaches you to understand and monitor environmental good practice within food operations. You'll learn organisational procedures, recognise good practice examples, and contribute to continuous environmental improvements.
What you'll be able to do
- Follow organisational procedures related to environmental good practice in food operations.
- Recognise examples of environmental good practice within food operations.
- Contribute to the improvement of environmental good practice within food operations.
Understand how to monitor food hygiene standards using rapid test methods in operationsReal unit · FDQ Limited
This unit provides learners with the knowledge to prepare equipment and conduct rapid food hygiene tests in operations. You'll understand how to clean, calibrate, and use testing equipment, as well as record and report test results accurately.
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 manual dispensers in food manufactureReal unit · FDQ Limited
You'll gain knowledge of preparing and operating manual dispensers in food manufacture. The unit includes cleaning, calibration, loading dispensers, and ensuring accurate and consistent ingredient dispensing.
What you'll be able to do
- Prepare manual dispensers for operation in food manufacture
- Operate manual dispensers in food manufacture
Understand how to organise and monitor manual operations in dairy processingReal unit · FDQ Limited
Knowledge of operational organisation in dairy processing.
What you'll be able to do
- Understanding organisational skills applicable in dairy manual operations.
Understand how to pack orders for despatch in food operationsReal unit · FDQ Limited
This unit provides knowledge on packing orders for despatch in food operations. You'll understand selection of suitable packaging materials, correct labelling, and adherence to food safety standards during packing.
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 equips learners with the knowledge to carry out palletising and wrapping of products safely and effectively in food operations. You'll understand the importance of equipment and material checks and demonstrate correct palletising and wrapping techniques following workplace procedures.
What you'll be able to do
- Carry out checks on equipment and materials before palletising and wrapping products in food operations
- Carry out palletising and wrapping of products in accordance with workplace procedures
- Finish palletising and wrapping of products, including labelling and documentation
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operationsReal unit · FDQ Limited
You'll gain knowledge of preparing for and conducting cleaning in place (CIP) of plant and equipment in food operations. The unit covers identifying equipment for CIP, pre-cleaning checks, stages of the CIP process, chemicals used, and monitoring procedures.
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 understand the requirements for preparing orders for despatch, including order accuracy, product quality, temperature control, and compliance with food safety regulations. The unit covers assembling, preparing, and finishing orders safely and efficiently.
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 process liquid milkReal unit · FDQ Limited
Knowledge of processes involved in liquid milk production.
What you'll be able to do
- Understanding of the liquid milk processing methods and techniques.
Understand how to produce butterReal unit · FDQ Limited
Knowledge on the production processes of butter.
What you'll be able to do
- Understanding of methods and techniques in butter production.
Understand how to produce cheeseReal unit · FDQ Limited
Knowledge about the cheese production process.
What you'll be able to do
- Understanding how different cheese types are produced.
Understand how to produce creamReal unit · FDQ Limited
Knowledge of processing involved in cream production.
What you'll be able to do
- Understanding of the methods used in cream production.
Understand how to produce curds and wheyReal unit · FDQ Limited
Knowledge surrounding the curds and whey production process.
What you'll be able to do
- Understanding of the curds and whey production steps.
Understand how to produce dried milk powderReal unit · FDQ Limited
Knowledge of the processes involved in producing dried milk powder.
What you'll be able to do
- Understanding the methodologies behind dried milk powder production.
Understand how to produce dried whey powderReal unit · FDQ Limited
Knowledge regarding production processes of dried whey powder.
What you'll be able to do
- Understanding production methodologies for dried whey powder.
Understand how to produce fermented dairy productsReal unit · FDQ Limited
Knowledge of processes associated with fermented dairy production.
What you'll be able to do
- Understanding fermentation techniques for dairy products.
Understand how to produce ice creamReal unit · FDQ Limited
Knowledge of techniques and processes in ice cream manufacturing.
What you'll be able to do
- Understanding of the methods used in creating ice cream.
Understand how to produce mixed fat spreadsReal unit · FDQ Limited
Knowledge surrounding the production of mixed fat spreads.
What you'll be able to do
- Understanding the manufacturing processes for mixed fat spreads.
Understand how to produce product packs in food operationsReal unit · FDQ Limited
You'll develop knowledge of producing product packs in food operations, including meeting production demands, controlling production processes, and completing production. The unit covers interpreting production schedules, preparing work areas, and monitoring quality during production.
What you'll be able to do
- Meet production demand for product packs in food operations
- Control the production of product packs in food operations
- Complete the production of product packs in food operations
Understand how to produce starter cultures in dairy processingReal unit · FDQ Limited
Knowledge on how to create starter cultures for dairy applications.
What you'll be able to do
- Understanding methods for making starter cultures.
Understand how to receive and offload bulk liquids in food manufactureReal unit · FDQ Limited
Knowledge of procedures and safety measures for receiving and offloading bulk liquids.
What you'll be able to do
- Understanding of safety and operational procedures involved in bulk liquid handling.
Understand how to salt and mould curdsReal unit · FDQ Limited
Knowledge related to salting and molding curds.
What you'll be able to do
- Understanding the relevance of salting in cheese.
Understand how to sell food products in a retail environmentReal unit · FDQ Limited
Knowledge regarding techniques for retail food sales.
What you'll be able to do
- Understanding successful methods of food retail sales.
Understand how to serve on a specialist food counterReal unit · FDQ Limited
Knowledge of serving processes in specialised food retail.
What you'll be able to do
- Understanding importance of effective service at food counters.
Understand how to sharpen cutting tools for use in food operationsReal unit · FDQ Limited
This unit covers the importance of maintaining sharp edges on cutting tools in food operations. You'll understand how sharp tools reduce accidents, improve efficiency, and affect food quality, and will develop skills to sharpen and maintain cutting tools correctly.
What you'll be able to do
- Explain the importance of maintaining sharp edges on cutting tools for safety and efficiency
- Describe the different types of cutting tools used in food operations and their specific sharpening requirements
- Identify the equipment and materials required for sharpening cutting tools
- Demonstrate the correct techniques for sharpening cutting tools using appropriate equipment
- Assess the sharpness of cutting tools after sharpening
- Maintain sharp edges on cutting tools through regular honing and maintenance
- Store cutting tools safely and securely to prevent damage and injury
Understand how to shut down plant and equipment in food manufactureReal unit · FDQ Limited
You'll gain knowledge and skills to safely shut down plant and equipment in food manufacture. The unit covers correct shut down procedures, safety precautions, and equipment isolation to prevent accidental start-up.
What you'll be able to do
- Implement shut down procedures for plant and equipment in food manufacture
- Complete plant and equipment shut down in food manufacture
Understand how to slice and bag individual food productsReal unit · FDQ Limited
This unit covers the safe slicing and bagging of individual food products. You'll understand appropriate slicing equipment, safe operating procedures, hazard identification, and suitable packaging materials and labelling techniques.
What you'll be able to do
- Slice individual food products safely and effectively
- Bag individual food products using appropriate packaging materials and techniques
Understand how to store and organise goods and materials in food operationsReal unit · FDQ Limited
You'll gain knowledge of suitable storage locations for goods and materials in food operations, including managing damaged items and adhering to safety, security, and environmental conditions. The unit also covers organisational communication and documentation procedures.
What you'll be able to do
- Identify suitable storage locations for different types of goods and materials used in food operations, considering factors such as temperature, humidity, and accessibility
- Deal with damage to goods, materials, and equipment, including reporting procedures, segregation of damaged items, and preventative measures
- Know the safety, security, and environmental conditions required for the transport and storage of goods and materials, including relevant regulations and best practices
- Know the organisational communication and documentation procedures related to the storage and organisation of goods and materials, including stock control, traceability, and record-keeping
Understand how to supply materials for production in food operationsReal unit · FDQ Limited
You'll gain knowledge of how to determine and maintain sufficient supplies of food and drink materials for production. The unit covers stock level checks, forecasting requirements, and methods to ensure continuous availability to support production schedules.
What you'll be able to do
- Determine the sufficiency of supplies of food and drink materials to meet production requirements
- Maintain supplies to ensure the smooth running of production
Understand how to weigh/measure ingredients manually in food manufactureReal unit · FDQ Limited
This unit provides learners with knowledge of manual weighing and measuring of ingredients in food manufacture. You'll understand preparation of the work area and equipment, correct procedures for different ingredients, and the importance of accuracy and hygiene.
What you'll be able to do
- Prepare the work area and equipment for weighing and measuring ingredients manually
- Weigh and measure ingredients manually, following correct procedures
Understand how to work effectively with others in food operationsReal unit · FDQ Limited
You'll develop knowledge and skills to work effectively within teams in food operations. The unit covers communication techniques, roles and responsibilities, and collabouration to improve work practices and achieve organisational goals.
What you'll be able to do
- Work effectively as part of a team in food operations.
- Give information clearly and concisely to team colleagues.
- Receive information accurately from team colleagues.
- Work with team colleagues to identify opportunities for improvement in working practices.
- Work with team colleagues to implement agreed improvements to working practices.
Understand how to wrap products manually in food manufactureReal unit · FDQ Limited
This unit provides learners with knowledge of preparing wrap products for manual wrapping in food manufacture. You'll understand hygiene requirements and demonstrate manual wrapping techniques to ensure secure and presentable products.
What you'll be able to do
- Prepare wrap products for manual wrapping, ensuring they are clean and ready for the wrapping process.
- Wrap products manually, using appropriate techniques to ensure a secure and presentable finish.
Weigh/measure ingredients manually in food manufactureReal unit · FDQ Limited
This unit develops learners' skills in manually weighing and measuring ingredients for food manufacture. It includes preparation of equipment and ingredients, the importance of calibration and cleanliness, and accurate use of manual weighing methods following recipes and quality controls.
What you'll be able to do
- Prepare to weigh and measure ingredients, ensuring equipment is calibrated and clean, and that the correct ingredients and quantities are identified
- Weigh and measure ingredients using manual methods accurately and efficiently, following recipes and quality control procedures
Work effectively with others in food operationsReal unit · FDQ Limited
You'll learn to work effectively with others in food operations. The unit covers effective communication, understanding roles and responsibilities within a team, and collabourating to improve work practices and achieve team objectives.
What you'll be able to do
- Demonstrate the ability to work effectively as part of a team in food operations.
- Give and receive information clearly and accurately to and from team colleagues.
- Work collaboratively with team colleagues to identify and implement improvements to working practices.
Wrap products manually in food manufactureReal unit · FDQ Limited
You'll learn to prepare work areas and resources for manual wrapping of products in food manufacture. The unit covers selecting appropriate wrapping materials and applying them according to workplace procedures while maintaining food safety standards.
What you'll be able to do
- Prepare the work area and resources required to wrap products manually in food manufacture
- Wrap products manually in accordance with workplace procedures and food safety standards
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.
Bandage cheeseCarry out cheese extrusion operationsCarry out cheese piercing operationsCarry out cheese pressing operationsCarry out cheese smoking operationsCarry out cheese waxing operationsCarry out disinfection in food operationsCarry out product changeovers in food manufacture
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
FDQ Level 2 Certificate For Proficiency in Dairy Industry Skills
- Analyse food safety hazards and risks in food and drink operations
- Blend or mix ingredients in food and drink operations
- Carry out cheese encasement operations
- Carry out cheese piercing operations
- Carry out cheese pressing operations
- Carry out disinfection in food and drink operations
- Carry out disinfection in food manufacture
- Carry out hygiene cleaning in food and drink operations
Where this can lead
Food Safety / QA Technician
Your journey starts here, at the foundation of our food safety system. We're looking for someone who sees this not just as a job, but as the beginning of a rewarding career protecting public health. If you're keen to learn, meticulous, and genuinely care about what we put on people's plates, then we'd love to chat.
See the whole journey →Opens the roleFood Safety / QA TechnicianOne of the jobs this qualification is a route intoSee the role →Opens the roleFood Safety & Quality TechnicianOne of the jobs this qualification is a route intoSee the role →Opens the roleAssociate Food Production CoordinatorOne of the jobs this qualification is a route intoSee the role →Future FluencyAll ten future skillsSee how every unit is contextualised by the tenExplore →
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
Analyse food safety hazards and risks in food and drink operationsBlend or mix ingredients in food and drink operationsCarry out cheese encasement operationsCarry out cheese piercing operationsCarry out cheese pressing operationsCarry out disinfection in food and drink operationsCarry out disinfection in food and drink operationsCarry out disinfection in food manufactureCarry out hygiene cleaning in food and drink operationsCarry out palletising and wrapping in the spirits industryCarry out task handover procedures in food and drink operationsClean in place (CIP) plant and equipment in food and drink operationsContribute to continuous improvement in food and drink operationsContribute to environmental safety in food and drink operationsContribute to problem diagnosis in food and drink operationsContribute to problem resolution in food and drink operationsContribute to the improvement of maintenance in food and drink operationsControl Processing to Produce Liquid Fresh Milk+81 more
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your work in any of these jobs
Which job do you mean?
Skills for wrapping cheese in bandage for aging.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for FDQ Level 2 Certificate For Proficiency in Dairy Industry Skills
160 units in this credential, in the order it lists them, awarded by FDQ Limited.
- Bandage cheese
- Carry out cheese extrusion operations
- Carry out cheese piercing operations
- Carry out cheese pressing operations
- Carry out cheese smoking operations
- Carry out cheese waxing operations
and 154 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.