FDQ Limited · RQF Level 2
FDQ Level 2 Diploma 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 credits37
- Guided learning126 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
FDQ Level 2 Diploma for Proficiency in Fresh Produce Industry Skills is designed for learners to develop intermediate occupational skills and knowledge in fresh produce roles.
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
It teaches you to prepare for and carry out disinfection procedures in food operations. They will identify areas needing disinfection, select appropriate agents and equipment, and apply disinfection 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 equips learners with the knowledge and 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
It teaches you to carry out task hand-over procedures in food manufacture. You'll learn to hand over and take over responsibilities clearly and accurately, ensuring effective communication and continuity of work.
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 knowledge and 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, procedural steps, 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.
Communicate information and knowledgeReal unit · FDQ Limited
You'll gain the ability to identify, assess, and communicate information and knowledge effectively. The unit covers evaluating information reliability and relevance, understanding communication techniques, and adapting methods to suit different audiences and contexts.
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
It teaches you to identify areas for improvement in food operations and share ideas with colleagues. You'll contribute to agreeing, testing, and evaluating plans for continuous improvement within processes, procedures, and working practices.
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 environmental hazards to support workplace safety.
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 security risks in food operations. You'll understand procedures for managing security risks and the importance of adhering to established protocols to maintain workplace security.
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
This unit covers the contribution to maintaining stock security and minimising losses in food operations. You'll adhere to security specifications and procedures, monitor stock discrepancies, report breaches, and implement procedures to manage security alerts effectively.
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
It teaches you to contribute to identifying and diagnosing problems during food manufacture. You'll recognise common issues, understand their impact on food safety and quality, and participate in reporting problems by observing production processes.
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
This unit develops learners’ ability to contribute to problem resolution in food manufacture by identifying causes, implementing solutions, and reporting actions taken. Emphasis is placed on accurate data collection and collabourative approaches to resolving operational issues.
What you'll be able to do
- Contribute to identifying the underlying causes of problems in food manufacture
- Contribute to implementing effective solutions to address problems in food manufacture
- Contribute to reporting on planned actions and progress towards resolving problems in food manufacture
Contribute to the effectiveness of food retail operationsReal unit · FDQ Limited
It teaches you to organise their activities within food and drink retail operations and contribute to operational improvements. You'll develop skills in task prioritisation, time management, effective communication, and identifying areas for enhancement.
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
This unit equips learners with skills to control fresh produce chopping operations. They will prepare for chopping, operate equipment to meet specifications, and complete operations while adhering to hygiene and safety standards.
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
You'll learn to prepare for, control, and complete fresh produce drying operations. The unit covers assessing produce suitability, operating drying equipment to achieve required moisture content, and ensuring correct storage and documentation throughout the process.
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. This includes calibrating and operating grading equipment to meet quality standards and monitoring the grading process effectively.
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 finish fresh produce peeling operations. The unit covers equipment identification, hygiene standards, peeling techniques, and waste management to ensure quality and minimise waste.
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 provides learners with the skills to manage fresh produce ripening operations, including establishing produce in ripening facilities, maintaining optimal environmental conditions, and unloading produce carefully to minimise damage and ensure 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
This unit covers the control of fresh produce washing operations. You'll prepare washing equipment, manage the washing process to meet hygiene and quality standards, and complete post-washing procedures such as cleaning and waste management.
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 develop the skills to prepare for, carry out, and complete labelling activities in food manufacture. The unit focuses on adhering to labelling specifications, conducting equipment checks, applying labels accurately, 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
You'll gain knowledge and practical skills to prepare for, carry out, and complete manual size reduction tasks in food manufacture. The unit emphasises safe working practices, appropriate equipment selection, and maintaining quality standards during size reduction.
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
This unit equips learners with the skills to control packaging operations in food manufacture. They will prepare for packaging, operate equipment according to specifications, and complete packaging processes following hygiene and safety 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 learn to prepare work areas, select equipment and materials, follow safety and hygiene standards, carry out 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 be equipped to prepare equipment and materials, perform slicing operations according to product specifications, and complete slicing processes in food manufacture. The unit emphasises hygiene, safety, and maintaining product quality and presentation.
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 non-invasive testing of fresh produce. The unit includes preparing the testing area, calibrating equipment, performing tests, recording results accurately, and completing testing operations properly.
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 provides learners with the skills to control the production of fresh produce labels. You'll prepare, form, and print labels that comply with specifications and regulatory standards, ensuring accuracy, clarity, and correct placement.
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 gain skills to prepare for, produce, and complete ready-to-eat fresh produce products. The unit emphasises hygiene standards, resource identification, and management of packaging, labelling, and storage to meet quality 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 safely and effectively control washing and drying machinery in food operations. You'll prepare machinery, monitor performance, adjust settings according to specifications, and shut down equipment following procedures.
What you'll be able to do
- Prepare washing and drying machinery for operation according to the relevant specifications and procedures
- Operate washing and drying machinery effectively, adhering to the required specifications and procedures
- Shut down washing and drying machinery safely and correctly, following established procedures
Control weighing in food manufactureReal unit · FDQ Limited
You'll gain the ability to control weighing operations in food manufacture by preparing according to company procedures and accurately performing weighing tasks. The unit emphasises the importance of equipment calibration and adherence to guidelines.
What you'll be able to do
- Prepare to weigh food products in accordance with established company procedures and guidelines
- Carry out weighing operations accurately and efficiently, adhering to company procedures
Control wrapping in food manufactureReal unit · FDQ Limited
You'll learn to prepare for, carry out, and complete the wrapping of food products according to specifications. The unit covers identifying product requirements, workplace procedures, preparing materials and equipment, applying correct wrapping techniques, and maintaining 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
Cut fresh produce by handReal unit · FDQ Limited
It teaches you to safely and effectively cut fresh produce by hand. They will learn to prepare workstations, select appropriate tools, apply correct cutting techniques, and maintain equipment and cleanliness during operations.
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 develops skills in preparing and maintaining food and drink product displays in retail environments. You'll learn to prepare display areas, accurately label products, arrange items effectively, and ensure cleanliness and safety throughout the display process.
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
This unit involves the assessment and grading of fresh produce by hand according to specific guidelines and quality criteria.
What you'll be able to do
- Prepare to grade fresh produce by hand
- Grade fresh produce by hand
Lift and handle materials safely in food operationsReal unit · FDQ Limited
You'll learn to lift and handle materials safely in food operations. The unit includes following lifting instructions, operating handling equipment, recognising hazards, and transporting materials to prevent injury and damage.
What you'll be able to do
- Follow specified lifting and handling instructions in food operations
- Operate handling equipment safely and correctly
- Transport materials safely within the food operations environment
Maintain product quality in food operationsReal unit · FDQ Limited
You'll learn to conduct quality checks on food products, identify deviations from standards, and accurately record and communicate results to relevant personnel. The unit highlights the importance of effective communication and record-keeping.
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 the knowledge and skills to maintain food safety standards in operational environments. You'll learn to keep workspaces clean and tidy, apply relevant food safety standards, and identify and report breaches to ensure compliance.
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 of maintaining workplace health and safety within food operations. The unit covers working within organisational safety limits, following emergency procedures, and correctly using personal protective equipment to maintain 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
You'll learn to operate central control systems in food manufacture. The unit includes monitoring and adjusting process parametres, interpreting system data, and troubleshooting to maintain production quality and efficiency.
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
You'll develop the ability to plan and organise their own work activities effectively within food manufacture. The unit covers task prioritisation, meeting deadlines, monitoring progress, working collabouratively, and communicating with others.
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
You'll learn to prepare orders for despatch in food operations. The unit covers assembling orders accurately, interpreting customer specifications, and preparing orders for despatch in line with organisational procedures.
What you'll be able to do
- Prepare the necessary resources and documentation to assemble orders accurately and efficiently
- Assemble orders according to customer specifications and organisational procedures
- Prepare orders for despatch, ensuring correct packaging and labelling
- Finish order preparation by completing necessary documentation and quality checks
Prepare to receive goods and materials in food operationsReal unit · FDQ Limited
You'll gain skills to prepare for receiving goods and materials in food operations. The unit covers preparing and updating documentation, readying work areas and equipment, and ensuring vehicle and goods compliance with 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 introduces learners to the purpose, benefits, and legal requirements of HACCP-based food safety systems. You'll define key HACCP terminology, describe its seven principles, and understand how to apply HACCP systems within food production workplaces.
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
This unit introduces learners to the principles of bar coding in food operations, including types of bar codes, data capture methods, and key components. You'll also understand the hardware, software, and organisational controls required to implement and maintain 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 covers the principles of cleaning raw food materials. You'll understand the rationale for cleaning and separation technologies, and the processes involved in both 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 significance of Kaizen continuous improvement techniques within food operations. You'll understand the key features, criteria for selecting Kaizen projects, and how to engage effectively with Kaizen activities to enhance food production processes.
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 gain knowledge of causes of produce contamination and spoilage, appropriate handling techniques to minimise risks, 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 used for fresh produce, their applications, quality characteristics, and storage requirements. The unit also covers preservation methods and analyses legislative and voluntary impacts on packaging and related business implications.
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 explore the characteristics of ripe and unripe produce, including visual, textural, and flavour changes during ripening. The unit also covers natural and supply chain ripening processes, alongside 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 provides learners with knowledge of the fresh produce wholesale market, including roles of operators, facilities, financial systems, and the impact of seasonality. You'll understand transport, distribution, pricing, and quality factors affecting produce wholesaling.
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
This unit provides learners with knowledge and skills to prepare for and carry out packing and labelling of food products. It emphasises hygiene, accurate labelling, and correct packing procedures within a food manufacturing environment.
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
You'll gain an understanding of paper and board packaging principles in food operations. The unit includes sources, business uses, processing methods, environmental considerations, and the promotional and disposal aspects of packaging.
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 understand the sources, business applications, and properties of plastic and cellulose films used in food and drink packaging. The unit covers processing methods and assesses the suitability of various films for packaging different food products.
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 the principles 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 sorting and grading produce and food materialsReal unit · FDQ Limited
You'll explore the principles of sorting and grading food materials, including definitions, rationale, equipment, methods, and quality factors. The unit highlights the importance of these processes for 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
You'll gain knowledge of the core principles of sustainability in food operations, including environmental, social, and economic factors. The unit covers 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 fresh produce handling systemsReal unit · FDQ Limited
You'll understand the principles of fresh produce handling systems, including types, characteristics, advantages, and disadvantages. The unit also covers the impact of handling, packing, and storage on produce quality.
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 gain an understanding of the fresh produce supply chain structure, including the roles of growers and co-operatives. The unit covers import and export standards, the functions of markets and pre-packers, and the significance 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 understanding control systems for materials 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 legal and regulatory requirements for weighing and measuring food and drink products. The unit covers relevant legislation, trading standards, labelling regulations, weighing and measuring processes, and quality assurance to ensure accuracy and compliance.
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
It teaches you to prepare for, carry out, and finish the manual production of individual packs in food operations. You'll follow established procedures, maintain quality standards, and ensure 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 the knowledge and skills to receive goods and materials in food operations. You'll learn to check deliveries against documentation, identify discrepancies, handle damaged goods, update stock records, and ensure proper storage and stock rotation.
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 operational information, and the importance of clear 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 with the skills to prepare for and perform hand sculpting of fresh produce. You'll learn to select appropriate tools and materials, maintain equipment and workstations safely, and complete sculpting operations according to workplace standards.
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 effectively sell food products in a retail environment. You'll learn to establish and satisfy customer needs, provide product information, handle queries, and process sales in accordance with organisational procedures.
What you'll be able to do
- Establish customer needs effectively when selling food products in a retail environment, using appropriate questioning and listening techniques.
- Satisfy customer needs by providing relevant information, offering suitable product recommendations, and addressing any queries or concerns.
- Process the sale of food and drink products accurately and efficiently, adhering to organisational procedures for payment processing and handling transactions.
Sell fresh produce on the wholesale marketReal unit · FDQ Limited
It teaches you to sell fresh produce effectively in the wholesale market by establishing appealing displays, understanding and responding to customer needs through communication techniques, and processing sales accurately in line with company 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 develop the skills and knowledge to safely implement shut-down procedures for plant and equipment in food manufacture. The unit covers established protocols and safety guidelines to ensure effective and secure completion of 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 individual food products to specified thickness and size, and to bag them correctly. You'll develop practical skills in using slicing equipment and appropriate packaging methods.
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
This unit covers preparing, starting up, and evaluating plant and equipment in food manufacture. You'll follow manufacturer instructions and organisational procedures, perform necessary checks, and identify and report any start-up issues.
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 different storage methods, data security, organisation of information, and efficient retrieval techniques.
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
You'll learn to store goods and materials safely and hygienically in food operations. The unit covers selecting appropriate goods, handling techniques to prevent contamination or damage, and completing relevant storage documentation.
What you'll be able to do
- Select goods and materials for storage, ensuring they meet quality and safety standards.
- Handle goods and materials safely to prevent damage or contamination.
- Handle goods and materials hygienically to maintain food safety standards.
- Store goods and materials in allocated locations according to organisational procedures.
- Store goods and materials in a manner that prevents spoilage, damage, or contamination.
- Check documentation to ensure accuracy and completeness.
- Complete documentation accurately and legibly to maintain proper records.
The principles of food safety for manufacturingReal unit · FDQ Limited
It teaches you to understand the principles of food safety in manufacturing. You'll explore personal responsibility for food safety, the importance of hygiene, maintaining clean working areas, and safeguarding food products.
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) procedures for plant and equipment in food operations. The unit covers potential contamination sources, prevention methods, correct chemical use, and steps to complete and verify CIP effectively.
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 of disinfection requirements in food operations. They will learn legal and organisational standards, how to select cleaning agents, carry out disinfection procedures, and complete processes safely and effectively.
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 the requirements and procedures for product changeovers in food manufacture. The unit covers regulatory compliance, organisational procedures, allergen control, and problem-solving during changeovers.
What you'll be able to do
- Know the regulatory and organisational requirements for carrying out product changeovers in food manufacture
- Carry out product changeovers effectively and efficiently
- Identify and deal with problems that may arise during product changeovers
Understand how to carry out task hand-over procedures in food manufactureReal unit · FDQ Limited
You'll understand organisational policies and procedures for task hand-over in food manufacture. The unit covers the importance of following hand-over protocols, the information required for effective communication, and the potential consequences of inadequate 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 introduces learners to continuous improvement in food operations. You'll understand its importance, identify resources and measures to support improvement activities, and learn how to communicate and support continuous improvement efforts.
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 an understanding of environmental safety requirements in food operations. The unit covers compliance with legislation, recognising environmental damage, and adopting working practices that reduce environmental impact.
What you'll be able to do
- Comply with environmental safety requirements in food operations.
- Recognise environmental damage in food operations.
- Work in a way that reduces environmental damage in food operations.
Understand how to contribute to keeping the workplace secure in food operationsReal unit · FDQ Limited
This unit covers the identification of potential security risks within food operations, including unauthorised access and theft. You'll understand how poor hygiene and information security breaches can compromise workplace security and learn appropriate preventative measures and 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
This unit provides learners with knowledge of stock security requirements and company procedures in food operations. You'll understand legal and organisational obligations, the importance of adherence, and how to manage security breaches and 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 equips learners with knowledge to identify, analyse, and report problems within their work area in food manufacture. You'll understand procedures for problem reporting, the importance of early identification, and methods for analysing and communicating issues effectively.
What you'll be able to do
- Contribute to identifying problems in your area of work within food manufacture.
- Contribute to analysing and reporting problems within your work area in food manufacture.
Understand how to contribute to problem resolution in food manufactureReal unit · FDQ Limited
It teaches you to contribute to problem resolution in food manufacture. You'll identify common problems, communicate effectively with colleagues, and participate in identifying and implementing solutions within their work area.
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 environments. The unit covers prioritising tasks, time management, resource allocation, and contributing to operational improvements through identifying and addressing areas for development.
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
This unit provides learners with an understanding of how to control fresh produce ripening operations, including pre-ripening processes. You'll consider factors affecting ripening, produce quality issues, and appropriate storage and waste disposal procedures.
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 knowledge of controlling fresh produce washing operations, including preparation, monitoring water quality, ensuring effective cleaning, and managing waste disposal to maintain hygiene and quality standards.
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 processes in food manufacture. You'll explore the principles, influencing factors, and control methods to select appropriate tools and techniques for consistent and safe size reduction.
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 controlling processes in food manufacture, including preparation, execution, and completion of control procedures. You'll understand the importance of process control for food safety and quality and the consequences of ineffective control.
What you'll be able to do
- Know the requirements for controlling processes in food manufacture.
- Prepare for control processes in food manufacture.
- Carry out process control procedures in food manufacture.
- Complete process control procedures in food manufacture.
Understand how to control the non-invasive testing of produceReal unit · FDQ Limited
You'll gain an understanding of non-invasive testing requirements for fresh produce, including relevant legislation and industry standards. The unit covers controlling product testing quality, managing operational issues, 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 covers the control of fresh produce product label production. You'll understand how to prepare for labelling, monitor printing quality, ensure accurate application, and maintain labelling quality in compliance with regulations and standards.
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 provides learners with an understanding of the production processes and identification of ready-to-eat fresh produce products. You'll learn how to control product quality and traceability, manage waste and operating problems, and maintain accurate product records within production.
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, specifications, procedures, and how to identify and resolve common issues during washing and drying processes.
What you'll be able to do
- Know about controlling washing machinery according to specifications and procedures
- Know about controlling drying machinery according to specifications and procedures
- Identify and deal with problems that may arise during the washing process
- Identify and deal with problems that may arise during the drying process
Understand how to cut fresh produce by handReal unit · FDQ Limited
You'll understand how to safely and effectively cut fresh produce by hand. The unit covers tool selection, workstation preparation, cutting techniques, quality maintenance, and waste management procedures.
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 gain knowledge of how to prepare, create, and maintain food product displays in a retail setting. The unit includes understanding the importance of labelling, ensuring cleanliness and safety, and managing issues that may arise with displays.
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
This unit provides learners with knowledge of preparing for and manually grading fresh produce according to workplace procedures. You'll understand hygiene and safety importance, required equipment, grading techniques, quality maintenance, and effective 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
You'll understand health and safety standards related to lifting and handling materials in food operations. The unit includes safe lifting techniques, risk assessments, recognising personal limits, and effective communication during manual handling tasks.
What you'll be able to do
- Know the health and safety standards that apply to lifting, moving and handling materials in food operations
- Move and handle materials safely and efficiently in food operations
- Know the limits of one's own authority when lifting, moving and handling materials, and understand appropriate communication methods to use in food operations
Understand how to maintain product quality in food operationsReal unit · FDQ Limited
This unit provides learners with an understanding of how to maintain product quality in food operations. You'll explore the purpose and procedures of quality checks, 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 provides learners with knowledge to maintain workplace food safety standards. It covers safe food handling practices, pest control, and methods to minimise contamination and risks of food poisoning 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
This unit provides learners with knowledge of workplace health and safety in food operations. It covers common physical, chemical, and biological hazards, necessary precautions, and the 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 operate central control systems in food manufactureReal unit · FDQ Limited
You'll understand the functions of central control systems in food manufacture, including monitoring, control, and data logging. The unit also covers how to avoid potential problems within these systems to optimise production processes effectively.
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
You'll understand how to plan and organise their own work activities in food manufacture. The unit focuses on prioritising tasks, working effectively within teams, and communicating clearly to meet production requirements.
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 develop knowledge of preparing for and conducting cleaning in place (CIP) of plant and equipment in food operations. The unit covers identification of equipment, pre-cleaning checks, CIP stages, chemicals used, and monitoring procedures 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 required to prepare orders for despatch in food operations. The unit covers order accuracy, product quality, temperature control, and compliance with food safety regulations and procedures.
What you'll be able to do
- Know what the requirements are for preparing orders for despatch in food operations, including order accuracy, product quality, and temperature control.
- Assemble orders for despatch in food operations, ensuring all items are included and properly packaged.
- Prepare orders for despatch in food operations, including labelling, documentation, and loading procedures.
- Finish preparing orders for despatch in food operations, including final checks, securing the load, and completing necessary paperwork.
Understand how to receive goods and materials in food operationsReal unit · FDQ Limited
You'll gain understanding of procedures for receiving goods and materials in food operations, including checking against delivery notes and purchase orders. The unit also covers addressing problems during receipt, organisational communication, and relevant health and safety 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 accurately report and record production operations in food manufacture. The unit covers the types of information required, the importance of timely and precise reporting, and various methods used to document production activities.
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
This unit provides learners with knowledge of sculpting fresh produce by hand. You'll learn about selecting suitable produce, required tools and techniques, maintaining quality, 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
This unit covers the skills and knowledge required to sell food products in a retail environment. You'll understand how to identify and satisfy customer needs using effective communication techniques and how to process and complete sales transactions accurately.
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 gain an understanding of merchandising fresh produce on the wholesale market. The unit covers display techniques, communication methods, pricing strategies, and maintaining customer service standards to support effective wholesale produce sales.
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
You'll gain knowledge and skills to safely shut down plant and equipment in food manufacture. The unit covers correct shutdown procedures, safety precautions, and the importance of following protocols to prevent accidental equipment 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 provides learners with an understanding of safe and effective slicing of individual food products and appropriate bagging techniques. You'll gain knowledge of slicing equipment, safety 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 starting up plant and equipment in food manufacture. It covers correct start-up sequences, pre-start checks, safety precautions, and managing 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
This unit equips learners with knowledge of suitable storage and organisation of goods and materials in food operations. Topics include identifying appropriate storage locations, managing damaged items, and adhering to safety, security, environmental, and communication 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 unload goods and materials in food operationsReal unit · FDQ Limited
You'll gain knowledge of procedures and equipment necessary for unloading goods and materials in food operations. The unit covers safe handling techniques, documentation requirements, and the checks needed to ensure goods are received correctly and safely.
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 understand how to work effectively with others in food operations. The unit focuses on teamwork characteristics, communication skills for giving and receiving information, and collabourative approaches to improve work processes.
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 focuses on communication, teamwork, role understanding, and contributing to improvements in work 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 Diploma For Proficiency in Fresh Produce Industry Skills
- 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
- Control fresh produce chopping operations
- Control fresh produce drying operations
- Control fresh produce grading operations
- Control fresh produce peeling 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 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 4 roles, drawn from 5 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.
Carry 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 operationsControl fresh produce chopping operationsControl fresh produce drying operationsControl fresh produce grading operationsControl fresh produce peeling operationsControl fresh produce ripening operationsControl fresh produce washing operationsControl labelling in distilling operationsControl processing to produce dried productsControl slicing and bagging in food and drink operationsControl the Fresh Produce Handling SystemsControl the Non-Invasive Testing of ProduceControl the production of fresh produce product labelsControl the production of ready-to-eat fresh produce productsControl weighing in automated bakery operations+10 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 enables learners to prepare for and carry out disinfection procedures in food operations. They will identify areas needing disinfection, select appropriate agents and equipment, and apply disinfection techniques safely and effectively.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for FDQ Level 2 Diploma 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.