FDQ Limited · RQF Level 2
FDQ Level 2 Certificate For Proficiency in Fresh Produce 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 learning86 hours
- Units in this qualification112
Awarded by FDQ Limited · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
Aimed at those employed in the fresh produce sector, this Level 2 certificate focuses on core industry skills. Learners will develop competence in areas like receiving goods, produce packaging, and food safety systems based on HACCP principles. It also includes understanding weights, measures, and grading techniques.
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.
Carry out disinfection in food operationsReal unit · FDQ Limited
This unit covers preparation for and execution of disinfection procedures in food operations. You'll identify areas requiring disinfection, select suitable agents and equipment, and apply disinfection techniques while adhering to operational and safety requirements.
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 equips learners with the skills to prepare for, carry out, and complete product changeovers in food manufacture. You'll focus on minimising down-time and waste while following correct procedures.
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 task hand-over procedures in food manufactureReal unit · FDQ Limited
This unit develops learners' skills in carrying out task hand-over procedures in food manufacture. You'll practise handing over and taking over responsibilities, providing clear instructions, and understanding the importance of effective communication.
What you'll be able to do
- Hand over responsibility for a task to another person, providing clear and concise instructions.
- Hand over relevant information about the task, including progress made, any issues encountered, and any specific requirements.
- Confirm that the person taking over the task understands the instructions and is capable of completing the task.
- Take over responsibility for a task from another person, ensuring you understand the instructions and requirements.
- Ask clarifying questions to ensure a full understanding of the task and any associated issues.
- Confirm your understanding of the task and your ability to complete it to the person handing over responsibility.
Clean in place _CIP_ plant and equipment in food operationsReal unit · FDQ Limited
This unit provides learners with the skills to prepare for, carry out, and complete clean in place (CIP) procedures on plant and equipment in food operations. You'll understand safety precautions, preparation steps, cleaning protocols, and verification methods.
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.
Communicate information and knowledgeReal unit · FDQ Limited
You'll learn to communicate information and knowledge effectively using appropriate techniques and methods. The unit covers identifying required information, assessing its reliability and relevance, and adapting communication to suit different audiences.
What you'll be able to do
- Identify the information required for communication in a given situation, and assess its reliability and relevance
- Understand a range of communication techniques and methods, including verbal, non-verbal, and written communication
- Communicate information and knowledge effectively using appropriate techniques and methods, ensuring clarity and accuracy
- Adapt communication techniques and methods according to the target audience response, adjusting the message and delivery to ensure understanding and engagement
Contribute to continuous improvement for achieving excellence in food operationsReal unit · FDQ Limited
You'll identify potential improvements in processes, procedures, and working practices within food operations. They will develop skills to communicate ideas, agree on plans, and evaluate improvements to contribute to continuous operational enhancement.
What you'll be able to do
- Identify potential areas for improvement in the workplace, focusing on processes, procedures, and working practices within food operations
- Share and communicate own ideas for improvement with colleagues and supervisors, contributing to a collaborative approach to problem-solving
- Agree on a plan for implementing improvements, test the proposed changes, and evaluate the effectiveness of the implemented improvements in achieving desired outcomes
Contribute to environmental safety in food operationsReal unit · FDQ Limited
You'll contribute to environmental safety in food operations by following procedures for waste disposal, energy and water conservation. The unit includes identifying and reporting potential environmental hazards in the workplace.
What you'll be able to do
- Contribute to maintaining workplace environmental safety by following established procedures and guidelines.
- Contribute to the identification and reporting of potential environmental hazards in the workplace.
- Contribute to the implementation of environmental safety measures in food operations.
Contribute to keeping the workplace secure in food operationsReal unit · FDQ Limited
This unit equips learners with the knowledge and skills to identify and report potential security risks in food operations. You'll follow established procedures to manage security risks and contribute to maintaining a secure workplace.
What you'll be able to do
- Identify and report potential security risks in the food operations workplace, following established procedures
- Follow procedures for dealing with identified security risks, including escalation and reporting to appropriate personnel
Contribute to maintaining stock security and minimising losses in food operationsReal unit · FDQ Limited
You'll contribute to maintaining stock security and minimising losses in food operations. The unit covers adherence to security procedures, monitoring stock levels, reporting discrepancies, and responding to security alerts.
What you'll be able to do
- Contribute to the maintenance of security by adhering to established specifications and procedures within the food operation
- Contribute to the monitoring of stock losses by identifying discrepancies and reporting them according to organisational procedures
- Contribute to the investigation of security problems by gathering information and providing support to relevant personnel
- Implement established procedures to deal with security alerts, ensuring the safety and security of the food operation
Contribute to problem diagnosis in food manufactureReal unit · FDQ Limited
You'll contribute to identifying, diagnosing, and reporting problems in food manufacture. The unit covers recognising common issues, understanding their impact on safety and quality, and applying diagnostic techniques to support problem-solving.
What you'll be able to do
- Contribute to identifying problems that occur during food manufacture.
- Contribute to the diagnosis of problems in food manufacture, using appropriate techniques and information.
- Contribute to the reporting of problems identified and diagnosed during food manufacture to the appropriate personnel.
Contribute to problem resolution in food manufactureReal unit · FDQ Limited
It teaches you to contribute to problem resolution in food manufacture. You'll assist in identifying causes, implementing solutions, and reporting on actions taken to resolve issues effectively.
What you'll be able to do
- Contribute to identifying the underlying causes of problems in food manufacture
- Contribute to implementing effective solutions to address problems in food manufacture
- Contribute to reporting on planned actions and progress towards resolving problems in food manufacture
Contribute to the effectiveness of food retail operationsReal unit · FDQ Limited
It teaches you to organise their activities within food and drink retail operations and contribute to operational improvements. You'll prioritise tasks, manage time, communicate effectively, and identify areas for enhancement with potential solutions.
What you'll be able to do
- Organise own work activities effectively within food and drink retail operations, taking into account priorities and deadlines.
- Contribute to the improvement of food and drink retail operations by identifying areas for enhancement and suggesting potential solutions.
Control fresh produce chopping operationsReal unit · FDQ Limited
You'll learn to prepare for, control, and complete fresh produce chopping operations. The unit emphasises adherence to workplace procedures, hygiene and safety standards, and the correct use of chopping equipment to meet specifications.
What you'll be able to do
- Prepare for the chopping of fresh produce in accordance with workplace procedures
- Control the chopping of fresh produce to meet specified requirements
- Finish fresh produce chopping operations, ensuring adherence to safety and hygiene standards
Control fresh produce drying operationsReal unit · FDQ Limited
This unit equips learners with the skills to prepare for, control, and complete fresh produce drying operations. You'll operate drying machinery to achieve required moisture content and quality, while managing storage and documentation procedures.
What you'll be able to do
- Prepare for drying fresh produce, ensuring the equipment is ready and the produce is suitable
- Control the machine drying of fresh produce to achieve the required moisture content and quality
- Finish fresh produce drying operations, ensuring correct storage and documentation
Control fresh produce grading operationsReal unit · FDQ Limited
You'll learn to prepare for, control, and complete fresh produce grading operations using machinery. The unit includes calibrating and operating grading equipment to meet quality standards and accurately recording grading results.
What you'll be able to do
- Prepare for grading fresh produce, ensuring the grading equipment is calibrated and ready for use
- Control the machine grading of fresh produce to meet specified quality standards and customer requirements
- Finish fresh produce grading operations, ensuring accurate recording of grades and appropriate handling of rejected produce
Control fresh produce peeling operationsReal unit · FDQ Limited
You'll learn to prepare for, control, and complete fresh produce peeling operations. The unit includes equipment identification, hygiene standards, peeling techniques, and waste management to ensure quality and efficiency.
What you'll be able to do
- Prepare for peeling fresh produce, ensuring the correct equipment and resources are available and ready for use
- Control the peeling of fresh produce, maintaining consistent quality and minimising waste
- Finish fresh produce peeling operations, including the correct disposal of waste and cleaning of the work area
Control fresh produce ripening operationsReal unit · FDQ Limited
This unit equips learners with skills to control fresh produce ripening operations, including establishing produce in ripening facilities, maintaining optimal environmental conditions, and unloading produce while minimising damage and ensuring quality.
What you'll be able to do
- Establish fresh produce in a ripening facility, ensuring correct placement and environmental conditions
- Maintain fresh produce in a ripening facility, monitoring temperature, humidity and other relevant factors
- Unload ripening facilities, handling produce carefully to avoid damage and preparing it for further processing or distribution
Control fresh produce washing operationsReal unit · FDQ Limited
You'll gain skills to control fresh produce washing operations. The unit covers preparation of washing equipment, monitoring and adjusting water quality, applying correct washing techniques, and completing post-washing procedures to ensure hygiene and product quality.
What you'll be able to do
- Prepare to wash fresh produce, ensuring the washing equipment is ready and the water quality is suitable
- Control the washing of fresh produce to meet hygiene and quality standards
- Finish produce washing operations, ensuring produce is correctly drained and the washing area is cleaned
Control labelling in food manufactureReal unit · FDQ Limited
You'll gain knowledge of preparing for, carrying out, and completing labelling activities in food manufacture. The unit focuses on adhering to labelling specifications, verifying label accuracy, and monitoring the labelling process to maintain quality standards.
What you'll be able to do
- Prepare for labelling activities, ensuring adherence to the required specifications.
- Carry out labelling tasks in accordance with the defined specifications.
- Finish labelling processes according to the specified procedures.
Control manual size reduction in food manufactureReal unit · FDQ Limited
It teaches you to prepare for, carry out, and finish manual size reduction tasks in food manufacture. You'll select appropriate equipment, apply effective techniques, and maintain safety and quality standards throughout the process.
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 packaging in food manufactureReal unit · FDQ Limited
It teaches you to control packaging operations in food manufacture. You'll prepare packaging materials, operate equipment according to specifications, and complete packaging activities following hygiene, safety, and organisational procedures.
What you'll be able to do
- Prepare for packaging operations in accordance with specified requirements and standards
- Carry out packaging activities in accordance with the given specifications
- Complete packaging operations according to established specifications and organisational procedures
Control size reduction in food manufactureReal unit · FDQ Limited
It teaches you to control size reduction processes in food manufacture. You'll prepare the work area, operate equipment safely and hygienically during size reduction, and complete the process by cleaning and disposing of waste appropriately.
What you'll be able to do
- Prepare the work area, equipment, and materials required for size reduction processes in food manufacture, ensuring safety and hygiene standards are met.
- Carry out size reduction operations on food materials, following specified procedures and parameters to achieve the desired particle size and consistency.
- Finish size reduction processes, including cleaning equipment, disposing of waste materials, and storing processed food materials appropriately.
Control slicing in food manufactureReal unit · FDQ Limited
You'll learn to prepare equipment and materials, carry out slicing operations, and complete slicing procedures according to product specifications and hygiene standards. The unit emphasises maintaining product quality and safety during slicing in food manufacture.
What you'll be able to do
- Prepare equipment and materials for slicing food products according to specified requirements
- Carry out slicing operations, adhering to product specifications and quality standards
- Finish slicing processes according to established procedures, ensuring product integrity and presentation
Control the non-invasive testing of produceReal unit · FDQ Limited
You'll gain skills to control the non-invasive testing of fresh produce. The unit covers preparation of the testing area, equipment calibration, testing techniques, accurate recording of results, and proper storage and cleaning following testing.
What you'll be able to do
- Prepare to test fresh produce, ensuring the testing area is ready and equipment is calibrated
- Test the quality of fresh produce using non-invasive methods, recording results accurately
- Finish fresh produce testing operations, storing produce correctly and cleaning the testing area
Control the production of fresh produce product labelsReal unit · FDQ Limited
This unit covers the preparation, forming, and printing of fresh produce product labels. You'll gain knowledge of label specifications, regulatory standards, and the required information to ensure labels are accurate, clear, and compliant.
What you'll be able to do
- Prepare fresh produce labels, ensuring they meet the required specifications and regulatory standards
- Form labels for fresh produce, ensuring correct placement and adhesion
- Print labels for fresh produce, ensuring clarity, accuracy, and legibility of information
Control the production of ready-to-eat fresh produce productsReal unit · FDQ Limited
You'll learn to control the production of ready-to-eat fresh produce products. The unit includes preparation, hygiene standards, production techniques, and finishing operations to meet quality and safety requirements.
What you'll be able to do
- Prepare to produce ready-to-eat fresh produce, ensuring all equipment and resources are available and meet hygiene standards
- Prepare ready-to-eat fresh produce according to specified recipes and quality standards
- Finish ready-to-eat production operations, including packaging, labelling, and storage in accordance with food safety regulations
Control washing and drying machinery in food operationsReal unit · FDQ Limited
It teaches you to control washing and drying machinery in food operations safely and effectively. You'll prepare machinery, monitor performance, adjust settings, and respond to operational issues according to specifications.
What you'll be able to do
- Prepare washing and drying machinery for operation according to the relevant specifications and procedures
- Operate washing and drying machinery effectively, adhering to the required specifications and procedures
- Shut down washing and drying machinery safely and correctly, following established procedures
Control weighing in food manufactureReal unit · FDQ Limited
This unit develops learners' ability to prepare for and carry out weighing operations in food manufacture. You'll learn company procedures, equipment requirements, and the importance of calibrating weighing equipment for accuracy.
What you'll be able to do
- Prepare to weigh food products in accordance with established company procedures and guidelines
- Carry out weighing operations accurately and efficiently, adhering to company procedures
Control wrapping in food manufactureReal unit · FDQ Limited
You'll develop the skills to prepare for, carry out, and complete wrapping of food products according to specified requirements. The unit covers preparation of materials, correct wrapping techniques, finishing procedures, and adherence to workplace 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
Cut fresh produce by handReal unit · FDQ Limited
It teaches you to safely and effectively cut fresh produce by hand. You'll prepare the workstation, select appropriate tools, apply correct cutting techniques, maintain equipment and hygiene, and complete operations according to workplace procedures.
What you'll be able to do
- Prepare to cut fresh produce by hand in accordance with workplace procedures
- Cut fresh produce by hand to meet the required specifications
- Maintain equipment and the workstation in a clean and safe condition when cutting by hand
- Finish hand cutting operations, disposing of waste and cleaning the work area
Display food products in a retail environmentReal unit · FDQ Limited
This unit provides learners with the skills to prepare and maintain food and drink product displays in retail environments. You'll accurately label products, arrange displays according to organisational procedures, and ensure cleanliness and safety of the display area.
What you'll be able to do
- Prepare the retail environment for displaying food and drink products
- Label displays of food and drink products accurately and informatively
- Arrange and maintain food and drink products attractively for display
- Empty and clean the food and drink product display area according to hygiene standards
Grade fresh produce by handReal unit · FDQ Limited
It teaches you to prepare for, perform, and conclude manual grading of fresh produce. You'll grade produce by hand according to quality standards, adhering to health and safety regulations and maintaining hygiene.
What you'll be able to do
- Prepare the work area and resources required to grade fresh produce by hand, ensuring adherence to health and safety regulations
- Grade fresh produce by hand according to specified quality standards and organisational procedures
- Finish hand grading operations, including the correct disposal of waste and cleaning of the work area
Lift and handle materials safely in food operationsReal unit · FDQ Limited
This unit equips learners with skills to safely lift and handle materials in food operations by following specified instructions and operating handling equipment. You'll identify hazards, understand weight limits, and apply safe transport methods to prevent injury and damage.
What you'll be able to do
- Follow specified lifting and handling instructions in food operations
- Operate handling equipment safely and correctly
- Transport materials safely within the food operations environment
Maintain product quality in food operationsReal unit · FDQ Limited
This unit develops learners' skills in conducting quality checks on products within food operations. You'll identify deviations from standards, record results accurately, and communicate findings to relevant personnel promptly.
What you'll be able to do
- Conduct quality checks on products in food operations
- Communicate the results of quality checks on products in food operations
Maintain workplace food safety standards in operationsReal unit · FDQ Limited
This unit equips learners with skills to maintain workplace food safety standards by keeping workspaces clean and tidy, correctly disposing of waste, and applying food safety standards consistently in operational activities.
What you'll be able to do
- Keep the workspace clean and tidy in accordance with food safety standards
- Maintain food safety standards in all operational activities
Maintain workplace health and safety in food operationsReal unit · FDQ Limited
You'll develop knowledge and skills to maintain health and safety within food operations by working within organisational safety limits, following emergency procedures, and correctly using personal protective equipment to ensure a safe working environment.
What you'll be able to do
- Work within defined organisational safety limits in food operations.
- Follow organisational emergency procedures in food operations.
- Use personal protective equipment (PPE) correctly in food operations.
Operate central control systems in food manufactureReal unit · FDQ Limited
This unit develops learners' ability to operate central control systems in food manufacture. You'll monitor and adjust process parametres, interpret data, and troubleshoot to maintain efficient production control.
What you'll be able to do
- Use central control systems to monitor and adjust parameters in food manufacture.
- Interpret data from central control systems to identify deviations from set points.
- Input data and commands into central control systems to control processes.
- Recognise common problems that can occur when using central control systems.
- Diagnose the causes of problems in central control systems.
- Implement appropriate solutions to overcome problems using control systems, following established procedures.
Plan and organise own work activities in food manufactureReal unit · FDQ Limited
It teaches you to plan and organise their own work activities within food manufacture. You'll develop skills in prioritising tasks, meeting deadlines, monitoring progress, working effectively in teams, and communicating appropriately.
What you'll be able to do
- Plan and organise their own work activities to meet required deadlines
- Work effectively as part of a team in a food manufacturing environment
- Communicate effectively with colleagues and supervisors in the workplace
Prepare orders for despatch in food operationsReal unit · FDQ Limited
This unit equips learners with skills to prepare orders for despatch in food operations. You'll assemble orders accurately according to customer specifications, prepare documentation, and ensure correct packaging and labelling for efficient despatch.
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 to receive goods and materials in food operationsReal unit · FDQ Limited
It teaches you to prepare for receiving goods and materials in food operations. You'll manage documentation, prepare work areas and equipment, and verify that deliveries conform to specifications and safety standards.
What you'll be able to do
- Prepare and update documentation related to incoming goods and materials, ensuring accuracy and completeness
- Prepare work areas and equipment to receive deliveries, ensuring they are clean, safe, and ready for use
- Ensure that vehicles delivering goods and materials conform to relevant safety and hygiene specifications
- Ensure that goods and materials received conform to specified quality, quantity, and temperature requirements
Principles of HACCP based food safety systemsReal unit · FDQ Limited
This unit covers the purpose, benefits, and legal requirements of HACCP systems in food safety. You'll define key HACCP terminology, describe its seven principles, and understand how to apply HACCP systems within the workplace to ensure food safety compliance.
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 bar coding in food operationsReal unit · FDQ Limited
You'll develop an understanding of bar coding principles in food operations, including types of bar codes, data capture methods, and key components. The unit also covers the hardware, software, and organisational controls necessary for effective bar coding systems.
What you'll be able to do
- Understand the form and data capture methods used in bar codes within food operations.
- Understand the infrastructure required to implement and maintain bar coding systems in a food environment.
- Understand the organisation and control procedures necessary for effective bar coding in food operations.
Principles of cleaning raw food materialsReal unit · FDQ Limited
This unit provides learners with an understanding of cleaning and separation technologies for raw food materials. You'll explore the rationale for cleaning, consequences of inadequate cleaning, and processes for dry and wet cleaning methods to ensure food safety and quality.
What you'll be able to do
- Understand the rationale for using cleaning and separation technology in the processing of raw food materials
- Understand the processes involved in cleaning raw food materials without using water
- Understand the processes involved in cleaning raw food materials using water
Principles of continuous improvement techniques _Kaizen_ in food operationsReal unit · FDQ Limited
This unit introduces learners to the principles and importance of Kaizen continuous improvement in food operations. You'll understand criteria for selecting Kaizen projects, problem-solving requirements, 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 fresh produce handling and qualityReal unit · FDQ Limited
You'll study causes of produce contamination and spoilage, appropriate handling techniques, and methods for assessing produce quality. The unit also covers quality parametres and procedures to control quality and ensure food safety of fresh produce.
What you'll be able to do
- Explain the causes of produce contamination and spoilage, and appropriate handling techniques to minimise these risks
- Describe the methods used for measuring and assessing the quality of fresh produce
- Identify the key quality parameters used to assess fresh produce
- Implement procedures for controlling the quality and ensuring the food safety of fresh produce
Principles of fresh produce packaging and preservationReal unit · FDQ Limited
You'll understand different packaging types and their applications for fresh produce, packaging quality characteristics, preservation methods, and the legislative and business implications of packaging choices within food operations.
What you'll be able to do
- Identify different packaging types used for fresh produce and their specific applications
- Explain the quality characteristics of fresh produce packaging and the associated storage requirements
- Describe various methods used for preserving fresh produce
- Analyse the impact of legislative and voluntary packaging standards on businesses involved with fresh produce
Principles of fresh produce ripeningReal unit · FDQ Limited
You'll gain an understanding of the characteristics and assessment of ripe and unripe produce, the natural ripening process, and ripening within the supply chain. The unit also covers planning, handling, and storage requirements for ripening produce.
What you'll be able to do
- Understand the features of ripe and un-ripe produce, including visual characteristics, texture, and flavour profiles, and their assessment methods.
- Understand the natural ripening process of fresh produce, including the physiological and biochemical changes that occur.
- Understand the produce ripening process in the supply chain, from harvest to consumer.
- Understand the planning, handling and storage requirements for ripening produce, considering factors such as temperature, humidity, and ethylene control.
Principles of fresh produce wholesalingReal unit · FDQ Limited
This unit covers the roles of different operators, facilities, and financial systems within the fresh produce market. You'll understand sources of produce, the impact of seasonality, and the processes involved in transport, distribution, pricing, quality, and environmental factors.
What you'll be able to do
- Describe the roles of different operators within the fresh produce market, the facilities they use, and the financial systems involved
- Identify the sources of fresh produce and explain the impact of seasonality on supply
- Explain the processes involved in the transport, distribution, and pricing of fresh produce
- Evaluate the impact of produce quality and environmental factors on the wholesaling process
Principles of packing and labelling food products in food operationsReal unit · FDQ Limited
You'll develop knowledge of preparing packing and labelling areas in food manufacturing, including hygiene checks and equipment requirements. The unit covers accurate labelling procedures and the importance of cleanliness throughout packing and labelling operations.
What you'll be able to do
- Describe the steps required to prepare for packing food products
- Describe the steps required to prepare for labelling food products
- Demonstrate how to carry out packing of food products in food manufacture
- Demonstrate how to carry out labelling of food products in food manufacture
Principles of paper and board packaging in food operationsReal unit · FDQ Limited
This unit introduces learners to the sources, business applications, and environmental considerations of paper and board packaging in food operations. You'll understand paper and board processing methods and assess their suitability and disposal arrangements in packaging contexts.
What you'll be able to do
- Explain the sources and business uses of paper and board packaging in food operations
- Describe paper processing methods and assess the suitability of paper as a packaging material for different food products
- Describe board processing methods and assess the suitability of board as a packaging material for different food products
- Explain the promotional role of paper and board packaging and describe appropriate disposal arrangements
Principles of plastic and cellulose films in food and drinkReal unit · FDQ Limited
You'll develop an understanding of the sources, business uses, and properties of plastic and cellulose films in the food and drink industry. The unit covers processing methods and assesses the suitability of cellulose, polythene, and polycarbonate films for packaging applications.
What you'll be able to do
- Understand the sources and business use of plastic and cellulose films in the food and drink industry
- Understand cellulose processing methods and assess its suitability as a packaging film for food and drink products
- Understand polythene-based processing methods and assess its suitability as a packaging film for food and drink products
- Understand polycarbonate-based processing methods and assess its suitability as a packaging material for food and drink products
- Understand the promotional role of plastic and cellulose-based packaging and the disposal arrangements for these materials
Principles of product quality and improvements in food operationsReal unit · FDQ Limited
You'll understand standards and procedures for maintaining product quality in food operations. The unit covers quality control measures, factors affecting product quality, and how to identify opportunities for continuous improvement within food production.
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 sorting and grading produce and food materialsReal unit · FDQ Limited
You'll develop an understanding of the principles of sorting and grading produce and food materials. The unit covers definitions, objectives, equipment, methods, and quality factors involved in sorting and grading for effective quality control and product consistency.
What you'll be able to do
- Understand the definitions of sorting and grading food materials, differentiating between the two processes and their respective objectives.
- Understand the rationale for sorting and grading food materials, recognising the benefits for quality control, product consistency, and market value.
- Understand the different types of equipment used for sorting food materials, including their operating principles, capabilities, and limitations.
- Understand the various methods used for sorting food materials, including manual and automated techniques, and their suitability for different products.
- Understand the quality factors used in grading food materials, including size, shape, colour, texture, and defects, and their impact on grade classification.
- Understand the application of grading standards in the food industry, including regulatory requirements and industry best practices.
Principles of sustainability in food operationsReal unit · FDQ Limited
This unit introduces learners to the principles of sustainability in food operations. You'll examine environmental, social, and economic factors affecting 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 fresh produce handling systemsReal unit · FDQ Limited
This unit covers the principles of fresh produce handling systems, including manual and automated methods. You'll understand the impact of handling systems on produce quality, efficiency, and cost, as well as packing and storage considerations.
What you'll be able to do
- Understand the characteristics of different fresh produce handling systems, including their advantages, disadvantages, and suitability for various types of produce.
- Understand the impact of handling systems on produce quality, including potential damage, bruising, and spoilage, and the use of additives in fluid transfer systems to maintain quality.
- Understand the impact of packing and storage methods on produce quality, including the effects of temperature, humidity, and atmosphere control.
Principles of the fresh produce supply chainReal unit · FDQ Limited
You'll explore the structure of the fresh produce supply chain, including the roles of growers and co-operatives. The unit covers import and export standards, market and pre-packer functions, and the influence of organisations and factors across the supply chain.
What you'll be able to do
- Explain the structure of the fresh produce supply chain and the roles of growers and co-operatives within it
- Describe import and export standards relevant to fresh produce, and the functions of markets and pre-packers
- Evaluate the importance of different organisations and factors that influence the fresh produce supply chain
Principles of using and storing materials in food operationsReal unit · FDQ Limited
You'll understand the principles of using and storing materials in food operations. The unit covers correct storage and handling of ingredients, maintaining quality and safety, and systems controlling material management.
What you'll be able to do
- Understand how to store ingredients and materials correctly in food operations, maintaining their quality and safety
- Understand how to handle ingredients and materials correctly in food operations, preventing contamination and damage
- Understand the systems used to control the handling of materials in food operations, ensuring traceability and compliance
- Understand the systems used to control the storage of materials in food operations, maintaining optimal conditions and preventing spoilage
Principles of weights and measures in food technologyReal unit · FDQ Limited
You'll gain knowledge of the legal and regulatory requirements for weighing and measuring food and drink products. This unit covers relevant trading standards, labelling regulations, and quality assurance processes to ensure accuracy in food technology.
What you'll be able to do
- Understand the legal and regulatory requirements for weighing and measuring food and drink products, including trading standards legislation and labelling regulations.
- Understand the processes of weighing and measuring food and drink products, including the use of different types of weighing equipment and measurement techniques.
- Understand how to quality assure the weighing and measuring of food and drink products, including calibration procedures and regular checks to ensure accuracy and consistency.
Produce individual packs by hand in food operationsReal unit · FDQ Limited
You'll develop the ability to prepare for, produce, and finish individual packs by hand in food operations. The unit emphasises adherence to established procedures, maintaining quality standards, and accurate labelling and sealing.
What you'll be able to do
- Prepare to produce packs by hand in food operations, including gathering necessary materials, equipment, and documentation
- Carry out production of packs by hand in food operations, following established procedures and quality standards
- Finish production of packs by hand in food operations, including labelling, sealing, and preparing packs for storage or distribution
Receive goods and materials in food operationsReal unit · FDQ Limited
This unit equips learners with skills to receive goods and materials in food operations by checking deliveries against documentation, identifying discrepancies, handling damaged goods, updating records, and ensuring proper stock control and storage.
What you'll be able to do
- Check and handle deliveries of goods and materials, verifying quantities, quality, and expiry dates against delivery notes and purchase orders.
- Update records and stock control systems, accurately recording received goods and materials to maintain inventory accuracy.
- Complete goods and material intake, ensuring proper storage and rotation of stock to prevent spoilage and maintain traceability.
Report and record production operations in food manufactureReal unit · FDQ Limited
You'll learn to accurately record and report production operations in food manufacture. The unit covers organisational procedures for data recording, types of information required, and the importance of accurate and complete record-keeping.
What you'll be able to do
- Record operational activities accurately and completely in food manufacture
- Report on operational activities clearly and concisely in food manufacture
Sculpt fresh produce by handReal unit · FDQ Limited
This unit equips learners to prepare for and perform hand sculpting of fresh produce. You'll identify necessary tools and materials, apply correct sculpting techniques, maintain equipment and workstations, and complete sculpting operations safely and effectively.
What you'll be able to do
- Prepare the necessary tools, equipment and materials required to sculpt fresh produce by hand
- Sculpt fresh produce by hand to meet the required specifications
- Maintain equipment and the workstation in a clean and safe condition when sculpting fresh produce by hand
- Finish hand sculpting operations in accordance with workplace procedures
Sell food products in a retail environmentReal unit · FDQ Limited
It teaches you to sell food products effectively in a retail environment. You'll establish customer needs using questioning and listening skills, provide relevant product information, address customer queries, and process sales according to organisational procedures.
What you'll be able to do
- Establish customer needs effectively when selling food products in a retail environment, using appropriate questioning and listening techniques.
- Satisfy customer needs by providing relevant information, offering suitable product recommendations, and addressing any queries or concerns.
- Process the sale of food and drink products accurately and efficiently, adhering to organisational procedures for payment processing and handling transactions.
Sell fresh produce on the wholesale marketReal unit · FDQ Limited
You'll learn to sell fresh produce on the wholesale market by establishing appealing displays, understanding customer needs through effective communication, and processing sales accurately in accordance with organisational procedures.
What you'll be able to do
- Establish a wholesale display of fresh produce that is visually appealing and meets hygiene standards
- Establish customer needs for fresh produce through effective communication and questioning techniques
- Process sales of fresh produce accurately and efficiently, adhering to company procedures
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, safety guidelines, and practical application of shut-down processes.
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. You'll select suitable slicing equipment, slice products to specified dimensions, and bag them using appropriate packaging and labelling methods to prepare products for sale or further processing.
What you'll be able to do
- Slice individual food products to the required thickness and size
- Bag individual food products, ensuring correct packaging and labelling
Start up plant and equipment in food manufactureReal unit · FDQ Limited
It teaches you to prepare, start up, and evaluate plant and equipment in food manufacture. You'll follow manufacturer instructions and organisational procedures to ensure safe and effective equipment operation.
What you'll be able to do
- Prepare plant and equipment for start-up according to manufacturer's instructions and organisational procedures
- Start up plant and equipment safely and efficiently, following established procedures
- Evaluate the start-up process, identifying any issues or deviations from expected performance
- Record and report any issues encountered during the start-up of plant and equipment
Store and retrieve informationReal unit · FDQ Limited
You'll understand the processes and procedures for storing and retrieving information effectively. The unit covers methods for secure storage, data confidentiality, and efficient retrieval using appropriate organisational systems.
What you'll be able to do
- Understand the processes and procedures for storing information effectively
- Understand the processes and procedures for retrieving information efficiently
- Store information accurately and securely
- Retrieve information promptly and effectively
Store goods and materials in food operationsReal unit · FDQ Limited
This unit equips learners with skills to select, handle, and store goods and materials safely and hygienically in food operations. You'll understand quality and safety standards, reasons for selecting specific goods, safe handling techniques, and documentation completion.
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.
The principles of food safety for manufacturingReal unit · FDQ Limited
This unit provides learners with an understanding of food safety principles in manufacturing. You'll learn personal responsibilities, hygiene practices, workplace cleanliness, 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 understand how to avoid contamination and complete cleaning in place (CIP) of plant and equipment in food operations. The unit covers sources of contamination, prevention methods, correct chemical selection, and procedures for completing and verifying CIP.
What you'll be able to do
- Describe methods to avoid contamination during cleaning in place (CIP) procedures
- Explain how to complete cleaning in place (CIP) of plant and equipment according to established procedures
Understand how to carry out disinfection in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge to carry out disinfection in food operations. You'll understand legal and organisational requirements, select appropriate cleaning agents, perform disinfection procedures, and complete processes to maintain hygiene standards.
What you'll be able to do
- Know about the legal and organisational requirements for disinfection in food operations, including relevant legislation and standards.
- Carry out disinfection procedures effectively, using appropriate cleaning agents and techniques.
- Complete disinfection processes, including documentation and verification of effectiveness.
Understand how to carry out product changeovers in food manufactureReal unit · FDQ Limited
You'll understand how to carry out product changeovers in food manufacture. The unit covers regulatory and organisational requirements, steps involved in changeover processes, allergen control, and how to identify and resolve problems during changeovers.
What you'll be able to do
- Know the regulatory and organisational requirements for carrying out product changeovers in food manufacture
- Carry out product changeovers effectively and efficiently
- Identify and deal with problems that may arise during product changeovers
Understand how to carry out task hand-over procedures in food manufactureReal unit · FDQ Limited
You'll explore the organisational policies and procedures for task hand-over in food manufacture. The unit covers the importance of following these procedures, the key information to communicate, and the consequences of ineffective hand-overs.
What you'll be able to do
- Carry out task hand-over procedures in food manufacture, in accordance with organisational policies and procedures
Understand how to contribute to continuous improvement for achieving excellence in food operationsReal unit · FDQ Limited
This unit covers the principles of continuous improvement within food operations, including its importance, benefits such as enhanced efficiency, quality, and safety, and the consequences of neglecting it. You'll identify resources and measures to support continuous improvement and learn how to communicate and contribute to improvement activities.
What you'll be able to do
- Know about the importance of continuous improvement in food operations.
- Know about the resources and measures to support a continuous improvement activity in food operations.
- Support and communicate continuous improvement activity in food operations.
Understand how to contribute to environmental safety in food operationsReal unit · FDQ Limited
You'll gain knowledge of environmental safety legislation and regulations applicable to food operations. The unit covers procedures for compliance, recognising environmental damage, and working in ways that reduce environmental impact within food production environments.
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 keeping the workplace secure in food operationsReal unit · FDQ Limited
You'll gain an understanding of workplace security risks in food operations, including unauthorised access and information breaches. The unit covers preventative measures such as access control and hygiene practices, alongside appropriate responses to security breaches.
What you'll be able to do
- Know how workplace security can be compromised in food operations.
- Contribute to preventing security breaches in the workplace.
- Respond appropriately to breaches of security in the workplace.
Understand how to contribute to maintaining stock security and minimising losses in food operationsReal unit · FDQ Limited
You'll understand legal and organisational requirements for stock security in food operations. The unit covers procedures to maintain security, the importance of adherence, and how to respond to security breaches to minimise losses.
What you'll be able to do
- Know the legal and organisational requirements for maintaining stock security in food operations.
- Know the potential consequences of stock losses, including financial and reputational damage.
- Know about the company's documented procedures for maintaining stock security, including access control and inventory management.
- Know about the company's procedures for reporting and investigating stock discrepancies.
- Implement security procedures to prevent stock losses, such as checking deliveries and monitoring stock levels.
- Identify and report potential security breaches, such as unauthorised access or suspicious behaviour.
- Deal with security breaches in accordance with company procedures, including reporting to the appropriate personnel.
Understand how to contribute to problem diagnosis in food manufactureReal unit · FDQ Limited
This unit provides learners with the skills to identify, analyse, and report problems within their work area in food manufacture. You'll understand procedures for problem reporting and the significance of contributing to problem diagnosis and resolution.
What you'll be able to do
- Contribute to identifying problems in your area of work within food manufacture.
- Contribute to analysing and reporting problems within your work area in food manufacture.
Understand how to contribute to problem resolution in food manufactureReal unit · FDQ Limited
You'll develop knowledge of common problems in food manufacture, the importance of prompt identification, and procedures for reporting issues. The unit also covers effective communication techniques to contribute to problem resolution and support the identification of appropriate solutions.
What you'll be able to do
- Contribute to identifying problems in your area of work and how to communicate these to colleagues in food manufacture.
- Contribute to identifying resolutions to problems in food manufacture.
Understand how to contribute to the effectiveness of food retail operationsReal unit · FDQ Limited
You'll gain knowledge of organising work activities to optimise effectiveness in food retail operations. The unit covers prioritising tasks, time management, resource allocation, identifying improvement opportunities, and contributing to operational enhancements.
What you'll be able to do
- Organise work activities to optimise effectiveness in a food retail environment, considering factors such as time management and resource allocation.
- Contribute to the improvement of retail operations by identifying areas for improvement and suggesting potential solutions to enhance efficiency and customer satisfaction.
Understand how to control fresh produce ripening operationsReal unit · FDQ Limited
You'll understand how to control fresh produce ripening operations, including pre-ripening stages. The unit covers factors influencing ripening, quality considerations, and procedures for storing and disposing of waste produce.
What you'll be able to do
- Understand how to control produce pre-ripening operations to optimise the ripening process
- Understand how to control produce ripening operations to achieve desired quality and shelf life
- Understand produce quality issues and their importance to the business, including financial and reputational impacts
- Understand how to store and dispose of waste produce in accordance with environmental regulations and company procedures
Understand how to control fresh produce washing operationsReal unit · FDQ Limited
You'll gain understanding of how to control fresh produce washing operations. The unit covers preparation, control of washing processes, monitoring water quality, hygiene standards, and managing waste to maintain product quality.
What you'll be able to do
- Understand how to prepare to control fresh produce washing operations, including checking equipment and ensuring appropriate hygiene standards
- Understand how to control fresh produce washing operations, including monitoring water quality and ensuring effective cleaning
- Understand how to maintain quality and deal with waste in fresh produce washing operations, including identifying and addressing contamination risks and managing waste disposal
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
You'll gain knowledge of the requirements for controlling processes in food manufacture. The unit includes preparing for, carrying out, and completing process control procedures in line with 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 the non-invasive testing of produceReal unit · FDQ Limited
You'll gain knowledge of non-invasive testing requirements for fresh produce, including relevant legislation and industry standards. The unit covers testing methods, quality control, handling operational problems, and maintaining accurate testing records.
What you'll be able to do
- Understand the requirements for non-invasive testing of produce, including relevant legislation, regulations and industry standards
- Understand how to control product testing quality, including the use of appropriate testing methods and equipment
- Understand how to deal with operating problems during non-invasive testing and maintain accurate testing records
Understand how to control the production of fresh produce product labelsReal unit · FDQ Limited
This unit equips learners with knowledge to control the production of fresh produce product labels. You'll prepare for label production, ensure compliance with regulations, monitor printing quality, and maintain accuracy and quality throughout the labelling process.
What you'll be able to do
- Understand how to prepare for the control of fresh produce product labels, including checking label information and ensuring compliance with regulations
- Understand how to control the production of fresh produce product labels, including monitoring printing quality and ensuring accurate application
- Understand how to maintain quality in labelling processes, including identifying and addressing labelling errors and inconsistencies
Understand how to control the production of ready-to-eat fresh produce productsReal unit · FDQ Limited
This unit covers the production processes and identification of ready-to-eat fresh produce products. You'll understand how to control product quality and traceability, manage waste and operational issues, and maintain accurate product records.
What you'll be able to do
- Understand the production and identification of ready-to-eat fresh produce products
- Understand how to control product quality and traceability in the production of ready-to-eat fresh produce products
- Understand how to deal with waste, operating problems and product records in the production of ready-to-eat fresh produce products
Understand how to control washing and drying machinery in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of controlling washing and drying machinery in food operations. You'll understand machinery controls, follow specifications and procedures, and identify and resolve common issues during washing and drying processes.
What you'll be able to do
- Know about controlling washing machinery according to specifications and procedures
- Know about controlling drying machinery according to specifications and procedures
- Identify and deal with problems that may arise during the washing process
- Identify and deal with problems that may arise during the drying process
Understand how to cut fresh produce by handReal unit · FDQ Limited
This unit covers the safe and effective hand-cutting of fresh produce, including selecting appropriate tools, preparing a clean and safe workstation, and using personal protective equipment. You'll also understand how to maintain produce quality and manage waste during the cutting process.
What you'll be able to do
- Understand how to prepare to cut fresh produce by hand, including selecting the correct tools and preparing the workstation
- Understand how to cut fresh produce by hand to meet the required specifications and quality standards
- Understand how to maintain quality during the cutting process, and deal with waste appropriately, following organisational procedures
Understand how to display food products in a retail environmentReal unit · FDQ Limited
You'll develop knowledge of preparing and creating effective food product displays in retail settings. The unit covers display preparation, materials, labelling importance, monitoring and maintenance of displays, and managing problems related to food product presentation.
What you'll be able to do
- Prepare the retail environment and materials required to create effective food product displays
- Create visually appealing and informative food and drink displays
- Know the importance of accurate and compliant labelling in food and drink displays
- Monitor and maintain food and drink displays to ensure quality and safety
- Deal with common problems that may arise when displaying food products in a retail environment
Understand how to grade fresh produce by handReal unit · FDQ Limited
It teaches you to prepare for and perform manual grading of fresh produce according to workplace procedures. You'll understand grading techniques, hygiene and safety importance, equipment use, quality maintenance, and waste management.
What you'll be able to do
- Understand how to prepare to grade fresh produce by hand, in accordance with workplace procedures
- Understand how to grade fresh produce by hand, in accordance with workplace procedures
- Understand how to maintain quality, and deal with waste when grading fresh produce by hand
Understand how to lift and handle materials safely in food operationsReal unit · FDQ Limited
This unit provides learners with an understanding of health and safety legislation related to manual handling in food operations. You'll learn safe lifting techniques, the importance of risk assessments, and how to move and handle materials correctly while recognising their own limits and communication methods.
What you'll be able to do
- Know the health and safety standards that apply to lifting, moving and handling materials in food operations
- Move and handle materials safely and efficiently in food operations
- Know the limits of one's own authority when lifting, moving and handling materials, and understand appropriate communication methods to use in food operations
Understand how to maintain product quality in food operationsReal unit · FDQ Limited
You'll understand how to maintain product quality in food operations. The unit covers carrying out quality checks on products and processes, accurate recording and storage of information, and the importance of communicating results.
What you'll be able to do
- Carry out quality checks on food products and processes, following established procedures.
- Accurately record and store information related to product quality checks, adhering to relevant guidelines.
- Know about the importance of communicating the results of quality checks to relevant personnel in a timely and effective manner.
Understand how to maintain workplace food safety standards in operationsReal unit · FDQ Limited
This unit equips learners with knowledge to maintain workplace food safety standards. You'll understand safe food handling practices, pest control, and methods to reduce contamination and food poisoning risks in food operations.
What you'll be able to do
- Recognise the importance of safe food handling practices in maintaining food safety standards.
- Understand how to deal with pests and infestations to prevent contamination.
- Explain the importance of minimising the risks of contamination and food poisoning in food operations.
Understand how to maintain workplace health and safety in food operationsReal unit · FDQ Limited
You'll gain knowledge of workplace health and safety in food operations, including common physical, chemical, and biological hazards. The unit covers necessary precautions, procedures, and safety features of equipment and materials to mitigate risks.
What you'll be able to do
- Know the main safety risks and hazards that are commonly present in the food operations working environment.
- Know the health and safety precautions and procedures that must be followed in the workplace to mitigate risks.
- Know the health and safety features of the equipment and materials used in food operations, including safe operating procedures and potential hazards.
Understand how to operate central control systems in food manufactureReal unit · FDQ Limited
You'll gain an understanding of central control systems in food manufacture. The unit covers system functions, optimisation of production processes, key components, and how to avoid potential problems.
What you'll be able to do
- Understand the functions of central control systems in food manufacture.
- Avoid potential problems in the central control system in food manufacture.
Understand how to plan and organise your own work activities in food manufactureReal unit · FDQ Limited
It teaches you to plan and organise their own work activities effectively in food manufacture. You'll prioritise tasks to meet production requirements, work collabouratively, and communicate clearly within a team environment.
What you'll be able to do
- Plan and prioritise own work activities to meet production requirements in food manufacture
- Work effectively as part of a team in food manufacture
- Communicate clearly and effectively with colleagues and supervisors in food manufacture
- Contribute to a positive and productive working environment
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 how to prepare for and conduct cleaning in place (CIP) of plant and equipment in food operations. The unit covers the necessary checks, stages of CIP, chemicals used, and monitoring measures to ensure effective cleaning.
What you'll be able to do
- Describe the steps required to prepare for cleaning in place (CIP) of plant and equipment
- Explain the process of cleaning in place (CIP) of plant and equipment
Understand how to prepare orders for despatch in food operationsReal unit · FDQ Limited
You'll gain knowledge of the requirements for preparing orders for despatch in food operations. The unit covers order accuracy, product quality, temperature control, and relevant food safety regulations to ensure safe and efficient despatch preparation.
What you'll be able to do
- Know what the requirements are for preparing orders for despatch in food operations, including order accuracy, product quality, and temperature control.
- Assemble orders for despatch in food operations, ensuring all items are included and properly packaged.
- Prepare orders for despatch in food operations, including labelling, documentation, and loading procedures.
- Finish preparing orders for despatch in food operations, including final checks, securing the load, and completing necessary paperwork.
Understand how to receive goods and materials in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of procedures for receiving goods and materials in food operations. You'll learn to check deliveries against documentation, address potential problems, and understand the importance of organisational communication and relevant legislation.
What you'll be able to do
- Receive and check goods and materials in food operations, following organisational procedures and quality standards.
- Deal with different types of problems that may arise during the receiving process, such as damaged goods or incorrect deliveries.
- Know the importance of organisational communication and information structures in ensuring efficient and accurate receiving of goods and materials.
- Know the relevant health and safety and industry legislation related to receiving goods and materials in food operations.
Understand how to report and record production operations in food manufactureReal unit · FDQ Limited
You'll understand how to report and record production operations in food manufacture. This includes identifying necessary information, recognising the importance of timely and accurate reporting, and exploring various reporting methods.
What you'll be able to do
- Report production operations in food manufacture
- Record production operations in food manufacture
Understand how to sculpt fresh produce by handReal unit · FDQ Limited
You'll understand how to sculpt fresh produce by hand, including preparation, techniques, and quality maintenance. The unit covers produce and tool selection, sculpting methods, and managing waste during the sculpting process.
What you'll be able to do
- Understand how to prepare to sculpt fresh produce by hand, including selecting appropriate produce and tools
- Understand how to sculpt fresh produce by hand, using appropriate techniques to achieve the desired artistic effect
- Understand how to maintain quality during the sculpting process, and deal with waste in a safe and environmentally responsible manner
Understand how to sell food products in a retail environmentReal unit · FDQ Limited
You'll understand how to establish and satisfy customer needs in a retail environment for food products. The unit covers customer approach techniques, use of open questions, adapting to customer types, providing accurate product information, and processing sales efficiently.
What you'll be able to do
- Establish the customer’s needs and preferences when selling food products in a retail environment
- Satisfy the customer’s needs by providing appropriate information and recommendations about food and drink products
- Process and complete the sale of food and drink products efficiently and accurately, including handling payments and providing receipts
Understand how to sell fresh produce on the wholesale marketReal unit · FDQ Limited
You'll understand how to merchandise fresh produce effectively on the wholesale market. The unit covers display techniques, communication, pricing strategies, and maintaining customer service standards to support positive buyer relationships.
What you'll be able to do
- Understand how to merchandise fresh produce on the wholesale market to maximise sales and appeal to customers
- Understand how to communicate effectively and provide accurate information about fresh produce to customers on the market
- Understand how to negotiate prices and maintain customer service standards to build positive relationships with wholesale buyers
Understand how to shut down plant and equipment in food manufactureReal unit · FDQ Limited
This unit equips learners with knowledge and skills to safely shut down plant and equipment in food manufacture. You'll understand shutdown procedures, safety precautions, and methods to isolate equipment to prevent hazards.
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 provides learners with an understanding of safe slicing techniques for individual food products and appropriate bagging methods. You'll learn about slicing equipment, safe operating procedures, packaging materials, and the importance of accurate labelling.
What you'll be able to do
- Slice individual food products safely and effectively
- Bag individual food products using appropriate packaging materials and techniques
Understand how to start up plant and equipment in food manufactureReal unit · FDQ Limited
This unit provides learners with knowledge of correct start-up procedures for plant and equipment in food manufacture. You'll understand pre-start checks, safety precautions, and how to identify and resolve common problems during start-up.
What you'll be able to do
- Know the correct procedures for starting up plant and equipment used in food manufacture.
- Identify and address problems that may arise during the start-up of plant and equipment in food manufacture.
Understand how to store and organise goods and materials in food operationsReal unit · FDQ Limited
You'll understand how to store and organise goods and materials in food operations. The unit covers selecting suitable storage locations, managing damaged items, and adhering to safety, security, and environmental requirements.
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 unload goods and materials in food operationsReal unit · FDQ Limited
This unit covers the procedures and equipment required for unloading goods and materials in food operations. You'll understand safe handling techniques, necessary checks during unloading, and the documentation involved to ensure compliance and safety.
What you'll be able to do
- Know the procedures and equipment required for unloading goods and materials in food operations, including safe handling techniques, lifting equipment, and documentation requirements.
- Know the checks that need to be made when unloading goods and materials in food operations, including verifying delivery documentation, inspecting for damage, and ensuring correct storage conditions.
Understand how to work effectively with others in food operationsReal unit · FDQ Limited
You'll learn to work effectively within teams in food operations. The unit covers characteristics of effective teams, the importance of teamwork, individual roles and responsibilities, and communication techniques to give, receive, and collabourate to improve work practices.
What you'll be able to do
- Work effectively as part of a team in food operations.
- Give information clearly and concisely to team colleagues.
- Receive information accurately from team colleagues.
- Work with team colleagues to identify opportunities for improvement in working practices.
- Work with team colleagues to implement agreed improvements to working practices.
Work effectively with others in food operationsReal unit · FDQ Limited
You'll learn to work effectively with others in food operations. The unit covers communication, understanding team roles and responsibilities, collabourating with colleagues, and contributing to improvements in working practices.
What you'll be able to do
- Demonstrate the ability to work effectively as part of a team in food operations.
- Give and receive information clearly and accurately to and from team colleagues.
- Work collaboratively with team colleagues to identify and implement improvements to working practices.
The honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 2 credits are regulated. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you’ve earned and what’s next.
Carry out disinfection in food operationsCarry out product changeovers in food manufactureCarry out task hand-over procedures in food manufactureClean in place _CIP_ plant and equipment in food operationsCommunicate information and knowledgeContribute to continuous improvement for achieving excellence in food operationsContribute to environmental safety in food operationsContribute to keeping the workplace secure in food operations
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
FDQ Level 2 Certificate For Proficiency in Fresh Produce Industry Skills
- Buy fresh produce on the wholesale market
- Carry out disinfection in food and drink operations
- Carry out fresh produce handling and quality
- Carry out fresh produce packaging and preservation
- Carry out labelling in the spirits industry
- Carry out task handover procedures in food and drink operations
- Clean in place (CIP) plant and equipment in food and drink operations
- Contribute to continuous improvement in food and drink operations
Where this can lead
Food Safety & Quality Technician
This Technician role is your first step into a really important and rewarding career. We're looking for people who want to learn, grow, and ultimately, help us make the safest, highest quality food possible. Your journey starts here, and we're excited to see where it takes you.
See the whole journey →Opens the roleFood Safety & Quality TechnicianOne of the jobs this qualification is a route intoSee the role →Opens the roleHead of Food OperationsOne of the jobs this qualification is a route into · 1 near-identical record folded inSee the role →Opens the roleAssociate Food Production CoordinatorOne of the jobs this qualification is a route intoSee the role →Opens the rolePerishables Operations CoordinatorOne of the jobs this qualification is a route intoSee the role →Opens the rolePerishables Operations ManagerOne of the jobs this qualification is a route into · 1 near-identical record folded inSee the role →Opens the roleSenior Perishables Operations ManagerOne of the jobs this qualification is a route intoSee the role →Future FluencyAll ten future skillsSee how every unit is contextualised by the tenExplore →
Showing 6 roles, drawn from 8 job records mapped to this qualification.
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.
Buy fresh produce on the wholesale marketCarry out disinfection in food and drink operationsCarry out disinfection in food and drink operationsCarry out fresh produce handling and qualityCarry out fresh produce packaging and preservationCarry out labelling 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 security planning and implementation in food and drink operationsContribute to the effectiveness of food and drink retail operationsContribute to the security of the forecourt environmentControl fresh produce chopping operationsControl fresh produce drying operationsControl fresh produce grading operationsControl fresh produce peeling operationsControl fresh produce ripening operations+37 more
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
One-to-one, on your real workNo lectures, no past-papers. Every unit is practised on the actual tasks your job throws at you, a tutor beside you, not a video in front of you.
Taught to the top, not the testMost courses stop at remembering. Your companion keeps climbing: analysing, judging, creating. That’s the part a machine can’t do for you.
Credits you keep, a map that continuesEvery unit is regulated and yours for good. The day you finish, Zavmo already knows the next role your new credits open.
Applied to your work in any of these jobs
Which job do you mean?
This unit covers preparation for and execution of disinfection procedures in food operations. Learners will identify areas requiring disinfection, select suitable agents and equipment, and apply disinfection techniques while adhering to operational and safety requirements.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for FDQ Level 2 Certificate For Proficiency in Fresh Produce Industry Skills
112 units in this credential, in the order it lists them, awarded by FDQ Limited.
- Carry out disinfection in food operations
- Carry out product changeovers in food manufacture
- Carry out task hand-over procedures in food manufacture
- Clean in place _CIP_ plant and equipment in food operations
- Communicate information and knowledge
- Contribute to continuous improvement for achieving excellence in food operations
and 106 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.