FDQ Limited · RQF Level 3
FDQ Level 3 Certificate For Proficiency in Fish and Shellfish Industry Skills
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 3
- Total credits27
- Guided learning90 hours
- Units in this qualification107
Awarded by FDQ Limited · on the Ofqual register
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What you’ll learn
What each unit actually teaches you to do
A qualification designed for learners in the fish and shellfish industry to develop advanced skills and knowledge to confirm occupational competence at work.
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 process control in food manufactureReal unit · FDQ Limited
You'll learn to carry out quantitative checks on process parametres and perform routine instrumentation checks in food manufacture. The unit focuses on accurate data recording, identifying deviations, and ensuring equipment functionality to maintain process control.
What you'll be able to do
- Carry out quantitative checking procedures to monitor and control key process parameters in food manufacture.
- Carry out instrumentation checks to ensure the accuracy and reliability of process control equipment.
Carry out quality audits in food operationsReal unit · FDQ Limited
You'll gain skills to prepare for and conduct quality audits within food operations. The unit covers identifying relevant standards, reviewing documentation, planning and executing audits, evaluating compliance, and completing post-audit actions to support continuous improvement.
What you'll be able to do
- Prepare for quality audits in food operations, ensuring all necessary documentation and resources are available.
- Audit compliance against established quality systems and procedures in food operations.
- Complete post quality audit actions, including reporting findings and implementing corrective measures.
Carry out sampling for quality control in food operationsReal unit · FDQ Limited
You'll learn to carry out sampling for quality control in food operations. The unit covers sampling techniques, maintaining sample integrity, representative sampling, and accurate documentation of the sampling process.
What you'll be able to do
- Sample food products according to specified sampling requirements
- Follow procedures to ensure samples are representative of the batch
- Maintain the integrity of samples during collection, storage and transportation
- Document the sampling process accurately and completely
- Adhere to health and safety procedures during sampling
Carry out testing for quality control in food operationsReal unit · FDQ Limited
You'll gain practical skills to prepare for and carry out quality control testing in food operations. The unit covers preparing the testing environment, ensuring equipment calibration, conducting tests according to standards, and accurately recording test results.
What you'll be able to do
- Prepare the testing environment and resources required for quality testing in food operations
- Carry out testing procedures according to established quality control standards
Contribute to continuous improvement of food safety in operationsReal unit · FDQ Limited
You'll develop the ability to contribute to continuous improvement of food safety in operations by identifying improvement opportunities, monitoring practices, reporting concerns, and supporting the implementation of agreed food safety enhancements.
What you'll be able to do
- Contribute to the continuous improvement of food safety practices within food operations
- Comply with established food safety standards and procedures in food operations
Control and monitor safe supply of raw materials and ingredients in food operationsReal unit · FDQ Limited
This unit equips learners with skills to control and monitor the safe supply of raw materials and ingredients in food operations. You'll carry out quality and quantity checks, verify compliance with standards, and maintain accurate supply records.
What you'll be able to do
- Carry out checks to ensure the acceptance of supplies, verifying quality, quantity and compliance with specifications.
- Maintain records of supplies, documenting details such as source, date, and condition upon arrival.
Control energy efficiency in food operationsReal unit · FDQ Limited
It teaches you to control energy efficiency in food operations. You'll maintain existing energy-saving measures, promote sustainable energy usage among colleagues, and support the development of new energy efficiency initiatives.
What you'll be able to do
- Maintain existing measures that support sustainable energy usage in food operations
- Promote measures that support sustainable energy usage in food operations to colleagues
- Promote the development of new measures that support sustainable energy usage in food operations
Control shellfish depuration processingReal unit · FDQ Limited
This unit focuses on the skills required to control shellfish depuration processing, covering operational techniques and standards for quality assurance.
What you'll be able to do
- Carry out checks to ensure the acceptance of supplies
- Maintain records of supplies
Control waste minimisation in food operationsReal unit · FDQ Limited
You'll develop knowledge to maintain and promote waste minimisation measures in food operations. The unit covers sustaining effectiveness, encouraging participation among personnel, and supporting sustainability through waste reduction initiatives.
What you'll be able to do
- Maintain measures that support waste minimisation in food operations, ensuring they are effective and up-to-date.
- Promote measures that support waste minimisation to all relevant personnel, encouraging their participation and adherence.
- Promote the development of sustainability through waste minimisation initiatives, highlighting the environmental and economic benefits.
Control water usage in food operationsReal unit · FDQ Limited
You'll understand regulations and guidelines related to water usage in food operations and implement measures to reduce consumption. The unit promotes sustainable water use practices and encourages engagement with colleagues and stakeholders.
What you'll be able to do
- Maintain measures that support sustainable water usage in food operations, adhering to relevant regulations and guidelines
- Promote measures that support sustainable water usage to colleagues and stakeholders
- Promote the development of sustainable water usage practices within the food operation
Develop product specifications in food manufactureReal unit · FDQ Limited
You'll be able to develop comprehensive product specifications in food manufacture. This includes constructing detailed specifications covering ingredients, nutritional information, shelf life, quality standards, legal requirements, production planning, and communication with relevant personnel.
What you'll be able to do
- Construct a final product specification for food manufacture
- Produce a production plan based on the final product specification
- Communicate the final product specification to all relevant people within the organisation
Develop test samples in food manufactureReal unit · FDQ Limited
This unit involves techniques and procedures for developing test samples essential for quality control in food manufacturing.
What you'll be able to do
- Develop test samples effectively
Develop working relationships with colleagues in food operationsReal unit · FDQ Limited
It teaches you to establish and maintain positive working relationships with colleagues in food operations. You'll develop professional communication skills, demonstrate respectful behaviour, and support colleagues facing work-related difficulties.
What you'll be able to do
- Establish working relationships with food operations colleagues
- Display professional and respectful behaviour when working with food operations colleagues
- Communicate effectively with food operations colleagues, using appropriate methods
- Identify colleague’s food operations-related difficulties and seek solutions to support them
Diagnose problems in food operationsReal unit · FDQ Limited
It teaches you to diagnose problems in food operations. You'll identify issues through observation, data analysis, and feedback, determine root causes using diagnostic techniques, and report findings to appropriate personnel.
What you'll be able to do
- Identify problems in food operations through observation, data analysis, and feedback
- Diagnose problems in food operations to determine the root cause and contributing factors
- Report problems in food operations to the appropriate personnel, providing clear and concise information
Evaluate and improve production in food manufactureReal unit · FDQ Limited
This unit focuses on evaluating production processes and implementing improvements where necessary.
What you'll be able to do
- Evaluate production processes effectively
Facilitate learning and development for individualsReal unit · FDQ Limited
It teaches you to facilitate one-to-one learning and development. You'll understand adult learning principles, adapt facilitation methods, support practical application of skills, and assist individuals in reflecting on their learning.
What you'll be able to do
- Understand the principles and practices of one-to-one learning and development
- Facilitate one-to-one learning and development sessions effectively
- Assist individual learners in applying new knowledge and skills in practical contexts
- Assist individual learners in reflecting on their learning and/or development experiences
Facilitate learning and development in groupsReal unit · FDQ Limited
It teaches you to understand and apply principles of learning and development within groups. You'll facilitate group learning activities, encourage participation, assist with practical application of skills, and support reflection on learning.
What you'll be able to do
- Understand the fundamental principles and recognised practices of learning and development within group settings.
- Facilitate learning and development activities effectively within groups, promoting engagement and participation.
- Assist groups in applying newly acquired knowledge and skills in practical, real-world contexts.
- Assist learners in reflecting on their learning and development experiences undertaken within group settings, encouraging self-assessment and improvement.
Maintain, promote and improve environmental good practice in food operationsReal unit · FDQ Limited
It teaches you to maintain, promote, and improve environmental good practice within food operations. You'll understand relevant regulations and organisational procedures and apply methods to enhance environmental performance in the workplace.
What you'll be able to do
- Maintain environmental good practice in food operations, adhering to relevant regulations and organisational procedures
- Promote environmental good practice within the food operations environment
- Improve environmental good practice through the identification and implementation of suitable measures
Manage fish/shellfish operationsReal unit · FDQ Limited
Focuses on the managerial aspects of fish and shellfish operations including planning and resource allocation.
What you'll be able to do
- Manage operational tasks effectively
Manage organisational change for achieving excellence in food operationsReal unit · FDQ Limited
You'll gain skills to manage organisational change within food operations. This includes preparing for change by identifying challenges and risks, implementing change strategies, communicating plans effectively, and monitoring the progress of change initiatives.
What you'll be able to do
- Prepare effectively for managing organisational change within food operations.
- Manage organisational change effectively within food operations.
- Communicate plans for organisational change clearly to relevant stakeholders within food operations.
- Monitor plans for organisational change to ensure successful implementation within food operations.
Maximise sales in a food retail environmentReal unit · FDQ Limited
You'll learn to maximise sales in a food retail environment through effective promotions and displays. The unit covers identifying sales opportunities, organising promotional activities and displays, and promoting products to customers.
What you'll be able to do
- Identify opportunities to increase retail sales through promotions
- Identify opportunities to increase retail sales through effective displays
- Organise the promotion of food and drink products for sale
- Organise the display of food and drink products for sale
- Promote food and drink products to customers using appropriate techniques
Monitor and control quality of work activities in food operationsReal unit · FDQ Limited
You'll learn to monitor and control the quality of work activities in food operations. This includes performing activities to meet quality standards, applying food safety and hygiene procedures, identifying quality issues, and reporting on quality performance.
What you'll be able to do
- Carry out work activities to ensure quality results are achieved in food operations.
- Report on the quality of work activities, comparing them against established specifications.
Monitor and control the recovery and separation of by-products and waste disposal in food operationsReal unit · FDQ Limited
It teaches you to monitor and control the separation and recovery of by-products and waste disposal in food operations. You'll implement procedures for safe and efficient separation, monitor quantities and quality, and manage recovery for further processing.
What you'll be able to do
- Organise and control the separation of by-products from food processing operations.
- Organise and control the separation of waste materials from food processing operations.
- Organise and control the recovery of by-products for further processing or alternative uses.
Monitor and control throughput to achieve targets in food operationsReal unit · FDQ Limited
You'll learn to monitor and control throughput in food operations to meet targets. The unit includes identifying deviations, analysing performance trends, and implementing actions to resolve throughput issues.
What you'll be able to do
- Monitor and control throughput in food operations to ensure targets are consistently achieved.
- Take prompt and effective action to resolve any problems that may be affecting the volume of throughput in food operations.
Monitor and control waste disposal in food operationsReal unit · FDQ Limited
This unit provides learners with skills to monitor and control waste disposal in food operations. It covers regulatory compliance, safe storage and handling of waste, and organising disposal and by-product despatch to prevent contamination and environmental impact.
What you'll be able to do
- Organise and control the storage and handling of waste materials in food operations to ensure compliance with regulations and best practices.
- Organise and control the disposal of waste and the despatch of by-products from food operations, adhering to environmental standards and company procedures.
Monitor and evaluate customer service in food operationsReal unit · FDQ Limited
You'll learn to plan, monitor, and evaluate customer service in food operations. This includes understanding factors affecting service reliability, analysing sales data, gathering customer feedback, and maintaining effective and efficient customer service standards.
What you'll be able to do
- Plan to ensure reliable customer service in food operations, considering factors such as staffing levels, service standards, and customer feedback mechanisms
- Monitor sales performance and evaluate customer service effectiveness in food operations, using data to identify areas for improvement
- Maintain effective and efficient customer service in food operations by implementing strategies to enhance customer satisfaction and loyalty
Monitor and maintain storage conditions in food operationsReal unit · FDQ Limited
This unit develops learners' ability to monitor and maintain storage conditions in food operations. It includes maintaining health, safety, and security in storage areas, monitoring environmental changes, and reporting deviations to ensure compliance and safety.
What you'll be able to do
- Maintain health and safety procedures within the storage area, adhering to relevant regulations and guidelines
- Maintain security measures within the storage area to prevent unauthorised access and potential risks
- Monitor changes in storage conditions, such as temperature, humidity, and ventilation, to ensure they remain within specified parameters
- Identify and report any deviations from the required storage conditions promptly and accurately
Monitor and maintain storage systems and procedures in food operationsReal unit · FDQ Limited
You'll gain skills to monitor and maintain health and safety and control systems within food storage operations. The unit includes identifying areas for improvement and effectively communicating recommendations to ensure compliance and safety.
What you'll be able to do
- Monitor health and safety systems in food operations to ensure compliance with regulations and organisational procedures
- Maintain control systems to ensure food safety and quality standards are consistently met
- Recommend specific areas for improvement in storage systems and procedures based on observations and analysis
- Present clear and concise suggestions for improvements to relevant personnel, using appropriate communication methods
Monitor and report on production progress in food manufactureReal unit · FDQ Limited
This unit equips learners to monitor production progress in food manufacture against agreed targets and timelines. You'll collect and analyse data, identify deviations, report findings, and maintain accurate records to support production management.
What you'll be able to do
- Monitor production progress against agreed targets and timelines
- Report on production progress to relevant personnel
- Maintain accurate records on production progress, including any deviations or issues
Monitor effectiveness of despatch and transport in food operationsReal unit · FDQ Limited
This unit provides learners with skills to monitor the effectiveness of despatch and transport processes in food operations. You'll identify key stages, ensure compliance with food safety standards, monitor temperature control, and manage health and safety risks.
What you'll be able to do
- Monitor the despatch and transport processes to ensure efficiency and compliance with food safety standards
- Control risks to health and safety in despatch and transport, implementing appropriate measures to minimise hazards
Monitor effectiveness of food retail operationsReal unit · FDQ Limited
You'll gain skills to monitor key performance indicators in food retail operations and analyse data to improve efficiency. The unit also covers evaluating compliance with food safety standards and implementing safety procedures to control workplace risks.
What you'll be able to do
- Monitor food retail operations to ensure efficiency and compliance with standards
- Control risk in the workplace by implementing and maintaining appropriate safety procedures
Monitor fish/shellfish operationsReal unit · FDQ Limited
Covers the monitoring practices for fish and shellfish operations to ensure compliance with health and safety standards.
What you'll be able to do
- Monitor fish/shellfish operations effectively
Monitor food safety at critical control points in operationsReal unit · FDQ Limited
It teaches you to monitor food safety at critical control points (CCPs) in food operations. You'll identify CCPs, apply monitoring methods, and take corrective actions when control measures fail to maintain food safety standards.
What you'll be able to do
- Identify critical control points within food operations.
- Monitor critical control points to ensure food safety standards are maintained.
- Take appropriate corrective action when control measures fail to meet required standards.
Monitor health, safety and environmental systems in food operationsReal unit · FDQ Limited
It teaches you to monitor health, safety, and environmental systems in food operations. They will implement compliance procedures, conduct operational audits, and recommend improvements based on regulatory standards and audit outcomes.
What you'll be able to do
- Implement compliance systems within food operations, ensuring adherence to relevant health, safety, and environmental regulations and standards.
- Undertake operational audits to assess the effectiveness of health, safety, and environmental systems.
- Make recommendations for improvements to health, safety, and environmental systems based on audit findings and best practices.
Monitor oil frying operationsReal unit · FDQ Limited
Focuses on monitoring procedures for oil frying operations to ensure food quality and safety.
What you'll be able to do
- Monitor frying operations effectively
Monitor product quality in food operationsReal unit · FDQ Limited
It teaches you to monitor product quality within food operations by applying appropriate methods and techniques. You'll identify deviations from standards, report quality issues, and contribute to resolving problems through corrective actions.
What you'll be able to do
- Monitor product quality in food operations, identifying deviations from specified standards
- Contribute to resolving quality problems, reporting issues and suggesting corrective actions
Monitor the reception and holding of live fish/shellfishReal unit · FDQ Limited
This unit covers the procedures for monitoring the reception and holding of live fish and shellfish to maintain quality.
What you'll be able to do
- Effectively monitor live fish and shellfish reception
Monitor wrapping and labelling of products in food operationsReal unit · FDQ Limited
This unit develops learners' ability to monitor wrapping and labelling processes in food operations. You'll ensure adherence to production requirements, identify deviations, and report issues to maintain product standards.
What you'll be able to do
- Monitor wrapping of products against production requirements.
- Monitor labelling of products against production requirements.
Organise the receipt and storage of goods and materials in food operationsReal unit · FDQ Limited
It teaches you to organise the receipt and storage of goods and materials in food operations. You'll follow organisational procedures, assess deliveries, maintain storage facilities, and monitor stock movement to ensure efficiency and compliance.
What you'll be able to do
- Receive deliveries of goods and materials in accordance with organisational procedures
- Assess deliveries against specified requirements, identifying any discrepancies or damage
- Organise storage facilities to ensure efficient access and stock rotation
- Maintain storage facilities in accordance with food safety and hygiene regulations
- Monitor stock movement to ensure accurate inventory control
- Maintain stock storage practices to minimise waste and spoilage
Plan and co-ordinate food servicesReal unit · FDQ Limited
You'll gain knowledge to plan and co-ordinate food services by allocating resources to meet expected demand. The unit includes planning staff rotas, managing equipment and supplies, and monitoring food service quality and efficiency.
What you'll be able to do
- Plan resources, including staff, equipment, and supplies, to meet expected demand for food services
- Monitor food services to ensure quality, efficiency, and customer satisfaction
Plan production schedules in food manufactureReal unit · FDQ Limited
You'll learn to plan production schedules in food manufacture. The unit covers teamwork management, resource allocation, ensuring resource availability, avoiding production problems, and maintaining accurate records.
What you'll be able to do
- Manage work effectively within teams to achieve production targets and deadlines
- Allocate resources, including personnel, equipment, and materials, to meet production plans efficiently
- Ensure the availability of necessary resources, such as raw materials and utilities, to meet production plans without disruption
- Identify potential production problems and implement preventative measures to avoid delays or quality issues
- Maintain accurate and clear records of production schedules, resource allocation, and any deviations from the plan
Plan resources to meet anticipated demand for products in food operationsReal unit · FDQ Limited
You'll learn to plan resource allocation, including materials, equipment, and personnel, to meet anticipated demand in food operations. The unit includes developing and justifying resource plans based on efficiency and cost-effectiveness.
What you'll be able to do
- Plan the allocation of resources, including materials, equipment, and personnel, to effectively meet anticipated demand for products in food operations.
Plan, allocate and monitor work of a teamReal unit · FDQ Limited
You'll learn to plan, allocate, and monitor team work effectively. The unit includes planning activities, assigning tasks based on skills and workload, managing performance to achieve objectives, and implementing improvements.
What you'll be able to do
- Plan work activities for a team, taking into account available resources and deadlines.
- Allocate work tasks across a team, considering individual skills and workload.
- Manage team members to achieve team objectives, providing guidance and support as needed.
- Monitor and evaluate the performance of team members against agreed targets and standards.
- Implement strategies to improve the overall performance of a team, addressing any identified weaknesses.
Principles of aseptic packaging in food technologyReal unit · FDQ Limited
You'll gain an understanding of the principles of aseptic packaging in food technology. The unit covers hermetic sealing, UHT milk processing as an example, types of packaging materials, and factors influencing transport efficiency.
What you'll be able to do
- Understand the definition of aseptic packaging and the importance of hermetic sealing in maintaining product safety and quality.
- Understand UHT milk processing as a practical example of aseptic packaging technology, including the steps involved and the benefits it provides.
- Understand the factors influencing support for transport efficiency in aseptic packaging, such as packaging materials and design.
Principles of brining and salting fish/shellfishReal unit · FDQ Limited
You'll understand the principles of brining and salting fish and shellfish, including how raw material characteristics affect the process. The unit covers brine composition, control methods, curing quality, and osmotic effects influencing product outcomes.
What you'll be able to do
- Understand how the characteristics of raw materials impact the brining and salting process.
- Understand the different types of brines used in fish and shellfish processing and how their properties are controlled.
- Understand the factors that affect the quality of brined and cured fish and shellfish.
- Understand different brining and curing methods and their osmotic impacts on fish and shellfish.
Principles of canning in food technologyReal unit · FDQ Limited
You'll gain knowledge of the principles of canning in food technology. The unit covers preparation, canning procedures, sterility standards, heat penetration, cooling, labelling, and the challenges posed by alternative preservation methods.
What you'll be able to do
- Understand the preparation processes required for canning and the critical importance of canning as a food preservation method.
- Understand the steps involved in carrying out canning procedures and the acceptable standards of sterility that must be achieved.
- Understand the principles of heat penetration during canning, the importance of proper cooling techniques, and the requirements for accurate labelling.
- Understand the potential causes of spoilage in canned foods and the competition that canning faces from other modern food preservation technologies.
Principles of controlling bivalve purification processingReal unit · FDQ Limited
This unit provides learners with an understanding of bivalve purification (depuration) processes. You'll study the principles, operations, risk control measures, equipment used, and legal and regulatory requirements for shellfish depuration.
What you'll be able to do
- Understand bivalve depuration operations, including the principles, processes, and equipment involved in purifying shellfish.
- Understand the control of risk in depuration operations, identifying potential hazards and implementing control measures to ensure food safety.
- Understand the legal and regulatory requirements for shellfish depuration, ensuring compliance with relevant legislation and standards.
Principles of displaying fish/shellfish in a sales environmentReal unit · FDQ Limited
This unit covers the regulations, food safety requirements, and labelling standards for displaying fish and shellfish in sales environments. You'll understand product characteristics, seasonality, storage, and display principles to maintain quality and compliance.
What you'll be able to do
- Understand the regulations and procedures for the display of fish and shellfish, including food safety and labelling requirements.
- Understand the different types of fish and shellfish products, including their characteristics, seasonality, and storage requirements.
- Understand the principles of fish and shellfish display, including visual appeal, temperature control, and stock rotation.
- Understand data and performance metrics related to fish and shellfish displays, such as sales figures and waste levels.
Principles of fish/shellfish quality assessmentReal unit · FDQ Limited
This unit covers the biological, chemical, and physical processes involved in fish and shellfish spoilage. You'll understand sensory assessment methods and the management of quality assessment panels to evaluate fish and shellfish quality effectively.
What you'll be able to do
- Understand the fundamental principles of fish and shellfish spoilage, including the biological, chemical, and physical processes involved.
- Understand the principles underpinning various fish and shellfish quality assessment methods, including sensory, chemical, and microbiological techniques.
- Understand the principles of establishing and managing fish and shellfish quality assessment panels, including selection, training, and performance monitoring.
Principles of fish/shellfish smokingReal unit · FDQ Limited
You'll study various methods of smoking fish and shellfish, factors affecting the smoking process, preparation requirements, and quality control measures. The unit covers temperature control, humidity, and testing to ensure product standards.
What you'll be able to do
- Understand the various methods used for smoking fish and shellfish.
- Understand the factors that can impact the smoking process of fish and shellfish.
- Understand the necessary preparations required before smoking fish and shellfish.
- Understand how to effectively control the smoking process for fish and shellfish to achieve desired results.
- Understand the correct handling procedures for smoked fish and shellfish.
- Understand the testing methods used to assess the quality of smoked fish and shellfish.
- Understand the potential quality issues that can arise during the smoking process of fish and shellfish.
Principles of fishmonger practiceReal unit · FDQ Limited
This unit covers identification and quality assessment of fish and shellfish species, maximising product quality and food safety, and the impact of display and merchandising on sales. You'll also understand customer service factors influencing sales performance.
What you'll be able to do
- Understand how to accurately identify different fish and shellfish species and assess their quality based on established criteria.
- Understand how to maximise quality and ensure food safety throughout the fishmongering process, adhering to relevant regulations and best practices.
- Understand how effective display and merchandising techniques can positively affect sales of fish and shellfish products.
- Understand how providing excellent customer service can positively affect sales and customer loyalty.
Principles of freezing methods in food technologyReal unit · FDQ Limited
This unit provides learners with knowledge of freezing methods in food technology. You'll understand how freezing preserves food, technical effects on food quality, different freezing methods, and principles of cold chain distribution for frozen products.
What you'll be able to do
- Understand how the freezing process preserves food products
- Understand how the freezing process enables the storage of food products
- Understand the technical aspects of freezing on the quality and characteristics of foods
- Understand different freezing methods used in food technology
- Understand the principles of cold chain distribution for frozen foods
Principles of frying fish and chipsReal unit · FDQ Limited
This unit provides knowledge of the principles involved in frying fish and chips, including raw material selection and preparation, fats and oils usage, heat transfer during frying, error avoidance, and considerations of sustainability and quality impact.
What you'll be able to do
- Understand the key principles relating to the raw materials used for frying fish and chips, including sourcing, storage, and preparation techniques.
- Understand the principles governing the selection and use of fats and oils for frying fish and chips, including their properties, stability, and health implications.
- Understand the principles of heat transfer and the frying process for fish and chips, including temperature control, cooking times, and quality indicators.
- Understand the principles of error avoidance in the frying process, and the impact of sustainability and environmental considerations on fish and chip frying operations.
Principles of managing fish and chip operationsReal unit · FDQ Limited
This unit provides learners with an understanding of managing fish and chip operations. You'll explore food safety, health and safety, resource and staff management, business promotion, and effective planning within this sector.
What you'll be able to do
- Understand how to manage food safety and health and safety in fish and chip operations to ensure compliance with regulations
- Understand how to manage resources effectively in fish and chip operations to maximise efficiency
- Understand how to manage staff effectively in fish and chip operations to ensure a productive workforce
- Understand how to promote the business to attract and retain customers
- Understand the importance of planning fish and chip operations to achieve business objectives
Principles of managing safety in bivalve purification operationsReal unit · FDQ Limited
You'll gain knowledge of managing safety in bivalve purification operations. This includes compliance with food safety legislation, health and safety management, maintaining traceability, and managing resources and information effectively.
What you'll be able to do
- Understand how to manage food safety in bivalve purification and despatch centres to comply with relevant legislation and standards
- Understand how to manage health and safety in bivalve purification and despatch centres to minimise risks to personnel
- Understand how to manage resources and information effectively in bivalve purification and despatch centres to ensure efficient operations
Principles of marine finfish product knowledgeReal unit · FDQ Limited
This unit provides foundational knowledge of marine finfish species, harvesting principles, stock management, and sustainable fishing practices. You'll also study processing, packing, distribution, and seasonal impacts on marine finfish products.
What you'll be able to do
- Understand the range of marine finfish species available and the principles of harvesting and managing fish stocks.
- Understand the principles involved in the processing, packing, and distribution of marine finfish, including the impact of seasonal variations.
- Understand the principles related to the taste, flavour, and nutritional value of marine finfish, as well as potential food safety issues.
- Understand the principles of consumer needs and expectations regarding marine finfish products and the methods used for quality assessment.
Principles of monitoring and assessing risks in food operationsReal unit · FDQ Limited
This unit provides learners with an understanding of health and safety legislation, workplace policies, and risk assessment in food operations. You'll identify hazards, understand hygiene standards, and apply emergency procedures to manage risks.
What you'll be able to do
- Understand health and safety legislation relevant to food operations, including the Food Safety Act and associated regulations.
- Understand workplace policies and procedures related to health and safety in food operations, including hygiene standards and emergency procedures.
- Understand the types of risks and hazards present in food operations, including physical, chemical, and biological hazards.
- Understand how to identify potential hazards in the workplace.
- Understand how to assess the severity and likelihood of risks associated with identified hazards.
- Understand how to conduct risk assessments in the workplace, following established methodologies and documenting findings.
Principles of quality in food operationsReal unit · FDQ Limited
This unit covers the principles of quality control in food operations. You'll understand the importance of product quality, methods to monitor quality, conduct quality audits, meet customer expectations, and comply with regulatory requirements.
What you'll be able to do
- Understand the importance of controlling product quality in food operations to meet customer expectations and regulatory requirements.
- Understand how to monitor quality parameters throughout the food production process using appropriate techniques and equipment.
- Understand how to conduct quality audits to identify areas for improvement and ensure compliance with quality standards.
Principles of seafood quality scienceReal unit · FDQ Limited
You'll gain knowledge of seafood quality science principles. The unit covers live animal variation, harvesting methods, spoilage organisms, seafood biochemistry, quality impacts, freshness, nutrition, and food safety risks.
What you'll be able to do
- Understand the principles of live animal variation and how this impacts seafood quality.
- Understand the principles of harvesting techniques and their effect on seafood quality.
- Understand the principles of spoilage organisms and their role in seafood deterioration.
- Understand the principles of seafood biochemistry and its influence on quality.
- Understand the principles of how quality impacts seafood characteristics such as appearance, texture, and flavour.
- Understand the principles of seafood freshness indicators and assessment methods.
- Understand the principles of seafood nutrition and its importance for human health.
- Understand the principles of food safety risks associated with seafood consumption.
Principles of sensory assessment in food technologyReal unit · FDQ Limited
You'll explore the physiological and psychological factors influencing sensory assessments of food and drink, including taste, smell, visual perception, and texture. The unit emphasises the importance of flavour and memory in sensory evaluation.
What you'll be able to do
- Understand the physiological factors that influence sensory assessments of food and drink products
- Understand the psychological factors that influence sensory assessments of food and drink products
- Understand the importance of flavour in the sensory assessment of food and drink products
Principles of shellfish, non-marine finfish and marine food products, product knowledgeReal unit · FDQ Limited
You'll gain comprehensive knowledge of shellfish, non-marine finfish, and marine food products, including species identification, harvesting, stock management, processing, packing, distribution, and seasonal effects. The unit also covers taste, nutrition, and consumer needs.
What you'll be able to do
- Understand the range of shellfish, non-marine finfish and marine food product species, and the principles of their harvesting and stock management
- Understand the principles of processing, packing, and distribution of various species, considering seasonal impacts on availability and quality
- Understand the principles of taste, flavour, and nutritional value of different species, and identify potential food safety issues associated with them
- Understand the principles of consumer needs and expectations regarding different species, and the key quality assessment issues relevant to these products
Principles of the fishmonger industryReal unit · FDQ Limited
This unit covers the structure and types of organisations within the fish and shellfish industry, current market trends, and the dynamics of supply chains. You'll also gain knowledge of key regulations and legal requirements governing the fishmonger industry.
What you'll be able to do
- Understand the structure of organisations and current trends within the fish and shellfish industry, including market dynamics and consumer preferences
- Understand the key regulations and legal requirements that govern the fishmonger industry, including food safety, hygiene, and traceability
Principles of the refrigeration cycle in food technologyReal unit · FDQ Limited
You'll understand the principles of the refrigeration cycle in food technology. The unit covers the purpose and applications of refrigeration, technical aspects of the cycle, properties of refrigerants, and disposal and safety considerations.
What you'll be able to do
- Understand the definition and purpose of refrigeration in food technology, including its role in preserving food quality and safety.
- Understand the technical aspects of the refrigeration cycle, including the components and processes involved in cooling food products.
- Understand the properties of refrigerants and latent heat in the refrigeration cycle and their impact on cooling efficiency.
- Understand the disposal and safety issues relating to refrigeration, including the handling of refrigerants and the maintenance of refrigeration equipment.
Promote food safety awareness in food operationsReal unit · FDQ Limited
You'll develop the ability to promote food safety awareness in food operations. The unit covers identifying and addressing food safety risks, understanding legal responsibilities, and contributing to improvements in food safety practices.
What you'll be able to do
- Raise awareness of the importance of food safety in food operations
- Deal effectively with identified food safety risks in food operations
- Contribute to improvements in food safety practices within food operations
Resolve problems in food operationsReal unit · FDQ Limited
You'll learn to identify and analyse problems in food operations. The unit includes investigating root causes, implementing solutions, monitoring their effectiveness, and reporting on further actions required to resolve issues comprehensively.
What you'll be able to do
- Establish what the problems are in food operations using appropriate techniques
- Implement solutions to problems in food operations effectively
- Report on further action to be taken to resolve problems in food operations
Set objectives and provide support for team membersReal unit · FDQ Limited
You'll develop the ability to communicate team purpose and objectives clearly, collabourate on planning to meet goals, provide support and identify development opportunities for team members, and monitor and evaluate progress recognising achievements.
What you'll be able to do
- Communicate a team’s purpose and objectives clearly to the team members.
- Develop a plan with team members showing how team objectives will be met, including timelines and resource allocation.
- Support team members by identifying opportunities for development and providing necessary support.
- Monitor and evaluate progress towards team objectives and recognise individual and team achievement.
Set up and maintain food retail operationsReal unit · FDQ Limited
You'll learn to prepare for and maintain effective food retail operations. The unit includes stock control, resource identification, monitoring operational effectiveness, and implementing improvements to enhance efficiency and service quality.
What you'll be able to do
- Prepare for retail operations
- Maintain the effectiveness of retail operations
- Maintain the efficiency of retail operations
Set up and maintain food service operationsReal unit · FDQ Limited
This unit equips learners with skills to set up and maintain food service operations. You'll prepare work areas, ensure availability of resources, follow hygiene and safety standards, and monitor operations to maintain effectiveness and efficiency.
What you'll be able to do
- Prepare effectively for food service operations, ensuring all necessary resources are available.
- Maintain the effectiveness and efficiency of food service operations through appropriate procedures and monitoring.
The Principles of Food Safety Supervision for ManufacturingReal unit · FDQ Limited
You'll gain a comprehensive understanding of food safety supervision in manufacturing. The unit covers compliance with food safety legislation, application and monitoring of good hygiene practice, implementation of food safety management procedures, and the supervisory role in these processes.
What you'll be able to do
- Understand how food business operators can ensure compliance with food safety legislation, including relevant regulations and standards.
- Understand the application and monitoring of good hygiene practice (GHP) to prevent food contamination and ensure food safety.
- Understand how to implement food safety management procedures, such as Hazard Analysis and Critical Control Points (HACCP), to identify and control food safety hazards.
- Understand the role of supervision in food safety management procedures, including training, monitoring, and enforcement of food safety practices.
The Principles of HACCP for Food ManufacturingReal unit · FDQ Limited
This unit provides a comprehensive understanding of HACCP principles in food manufacturing. You'll study the importance, preliminary steps, development, implementation, and review of HACCP-based food safety management procedures.
What you'll be able to do
- Understand the importance of HACCP based food safety management procedures within the food manufacturing environment.
- Understand the preliminary processes required for HACCP based procedures, including hazard identification and risk assessment.
- Understand how to develop HACCP based food safety management procedures, including the identification of critical control points (CCPs).
- Understand how to implement HACCP based food safety management procedures, including monitoring and corrective actions.
- Understand how to evaluate HACCP based procedures to ensure their effectiveness and compliance with relevant regulations.
Understand how to carry out process control in food manufactureReal unit · FDQ Limited
This unit provides learners with knowledge of process control in food manufacture. You'll understand fundamental requirements, the role of process control in quality and safety, and how to carry out quantitative and instrument checks.
What you'll be able to do
- Understand the fundamental requirements of process control in food manufacture, including its role in ensuring product quality and safety.
- Understand how to carry out quantitative checking procedures to monitor and control key process parameters.
- Understand how to perform instrument checks to ensure the accuracy and reliability of process control equipment.
Understand how to carry out quality audits in food operationsReal unit · FDQ Limited
You'll understand the principles and best practices of carrying out quality audits in food operations. The unit covers ethical auditing standards, communication of audit results, interpretation of auditor reports, and actions to improve quality.
What you'll be able to do
- Know about quality auditing best practice, including the principles of objectivity, independence, and confidentiality.
- Communicate audit results and recommendations effectively to relevant stakeholders.
- Interpret and action an auditor’s report, including identifying areas for improvement and implementing corrective actions.
Understand how to carry out sampling for quality control in food operationsReal unit · FDQ Limited
You'll understand sampling principles and techniques for quality control in food operations. The unit includes maintaining sample integrity, selecting appropriate sampling methods, and recognising factors influencing samples.
What you'll be able to do
- Know about the fundamental principles of sampling techniques used in quality control within food operations
- Know about the procedures for maintaining sample integrity to ensure accurate and reliable results
- Know about the various factors that can influence samples, such as environmental conditions and handling methods, and their potential impact on quality control assessments
Understand how to co-ordinate despatch and transport of orders in food operationsReal unit · FDQ Limited
You'll understand how to co-ordinate despatch and transport operations for food orders. The unit covers ensuring timely and efficient delivery while maintaining product quality and safety throughout the despatch and transport process.
What you'll be able to do
- Understand how to co-ordinate despatch and transport operations for food orders, ensuring timely and efficient delivery while maintaining product quality and safety.
Understand how to co-ordinate food retail operationsReal unit · FDQ Limited
It teaches you to understand how to set up and maintain food retail operations. You'll explore factors such as layout design, equipment, staffing, stock control, hygiene standards, and customer service to ensure effective retail management.
What you'll be able to do
- Set up a retail operation within food operations, considering factors such as layout, equipment, and staffing.
- Maintain retail operations in food operations, including stock control, hygiene standards, and customer service.
Understand how to contribute to continuous improvement of food safety in operationsReal unit · FDQ Limited
You'll gain knowledge of food safety management procedures and how to contribute to their continuous improvement. The unit covers established procedures, necessary checks and reporting, and the role of individuals in maintaining food safety standards.
What you'll be able to do
- Know about established food safety management procedures and their role in maintaining food safety standards.
- Know the checks and reporting procedures required to effectively control food safety hazards in operations.
- Contribute to the ongoing improvement of food safety management systems within the workplace.
Understand how to control and monitor safe supply of raw materials and ingredients in food operationsReal unit · FDQ Limited
You'll gain knowledge of controlling and monitoring the safe supply of raw materials and ingredients in food operations. The unit includes hazard identification, control procedures, traceability documentation, and temperature monitoring methods.
What you'll be able to do
- Control the supply of raw materials used in food operations to ensure safety.
- Monitor the supply of raw materials used in food operations to ensure safety.
- Control the supply of ingredients used in food operations to ensure safety.
- Monitor the supply of ingredients used in food operations to ensure safety.
Understand how to control product quality in food operationsReal unit · FDQ Limited
This unit covers the principles of controlling product quality in food operations. You'll understand good manufacturing practices (GMPs), how to evaluate quality issues within their work area, identify root causes, and appreciate the importance of effective communication in maintaining product quality.
What you'll be able to do
- Describe good manufacturing practices (GMPs) within the context of food operations.
- Evaluate quality issues within own area of work, identifying root causes and potential solutions.
- Explain the requirements for good communications in relation to product quality control.
Understand how to control shellfish depuration processingReal unit · FDQ Limited
This unit provides an understanding of the principles and processes involved in controlling shellfish depuration processing to meet regulatory standards.
What you'll be able to do
- Understand the regulatory requirements for shellfish depuration
Understand how to control waste minimisation in a food operationsReal unit · FDQ Limited
This unit covers the legal and organisational requirements for minimising waste in food operations. You'll understand processes to reduce waste production, methods to promote waste minimisation within the organisation, and how to maintain these practices effectively.
What you'll be able to do
- Know the legal and organisational requirements for minimising waste in a food environment.
- Minimise waste produced by the organisation through effective processes and procedures.
- Promote waste minimisation by the organisation through training and communication.
- Maintain waste minimisation within the organisation through monitoring and review.
Understand how to control water usage in food operationsReal unit · FDQ Limited
This unit covers regulatory and organisational requirements for controlling water usage in food operations. You'll learn methods to manage water use efficiently, promote conservation among staff, and maintain sustainable water usage measures.
What you'll be able to do
- Know the regulatory and organisational requirements for controlling water usage in food operations
- Control the use of water effectively within the organisation's food operations
- Promote the efficient use of water among staff within the organisation's food operations
- Maintain efficient water usage measures and systems within the organisation's food operations
Understand how to develop product specifications in food manufactureReal unit · FDQ Limited
You'll understand how to develop product specifications in food manufacture to ensure quality, consistency, and safety. The unit covers creating product plans, considering relevant factors, and communicating final specifications to all stakeholders.
What you'll be able to do
- Explain the importance of a final product specification in food manufacture, including its role in ensuring product quality, consistency, and safety.
- Describe the process of developing product plans, considering factors such as target market, product characteristics, cost, and regulatory requirements.
- Explain methods for communicating the final specification to all relevant people within the organisation, ensuring that everyone understands their responsibilities.
Understand how to develop test samples in food manufactureReal unit · FDQ Limited
Provides a theoretical framework for developing test samples in the food manufacturing process.
What you'll be able to do
- Understand sample development requirements
Understand how to develop working relationships with colleagues in food operationsReal unit · FDQ Limited
You'll understand how to establish and maintain effective working relationships with colleagues in food operations. The unit covers professional behaviour, communication skills, and strategies to overcome barriers to collabouration.
What you'll be able to do
- Understand how to establish effective working relationships with colleagues in food operations.
- Understand the importance of professional behaviour when working with food operations colleagues.
- Understand how to communicate effectively with colleagues in food operations.
- Identify difficulties experienced by colleagues in food operations and seek appropriate solutions.
Understand how to diagnose problems in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge to identify and diagnose problems in food operations. It covers recognising potential food safety and operational efficiency issues, analysing root causes, and communicating findings to relevant personnel.
What you'll be able to do
- Identify potential problems within food operations
- Diagnose the root causes of problems in food operations
- Communicate identified problems and their diagnoses effectively to relevant personnel in food operations
Understand how to evaluate and improve production in food manufactureReal unit · FDQ Limited
You'll develop understanding of how to evaluate production assessments in food manufacture and make recommendations for improvements. The unit covers interpreting data, planning and implementing improvement strategies to enhance production processes effectively.
What you'll be able to do
- Evaluate assessments of production processes in food manufacture
- Make recommendations for improvements to production processes based on evaluations
- Plan and implement improvements to production processes in food manufacture
Understand how to manage fish/shellfish operationsReal unit · FDQ Limited
Educational content that focuses on the management aspects of fish and shellfish operations.
What you'll be able to do
- Understand management principles in fish/shellfish operations
Understand how to manage organisational change for achieving excellence in food operationsReal unit · FDQ Limited
You'll gain an understanding of managing organisational change within food operations. The unit covers preparing for change, managing implementation, addressing resistance, reviewing effectiveness, and communicating changes to staff and stakeholders.
What you'll be able to do
- Prepare for managing organisational change in food operations.
- Manage organisational change in food operations.
- Review and communicate organisational change in food operations.
Understand how to maximise sales of food products in a retail environmentReal unit · FDQ Limited
You'll understand standards for displaying food products to maximise sales in retail environments. The unit covers confirming compliance with food safety and hygiene standards, addressing display problems, and assessing and monitoring product presentation.
What you'll be able to do
- Confirm compliance with required standards for displaying goods in a retail environment, including food safety, hygiene, and presentation standards.
- Deal with problems in displaying goods, such as damaged products, incorrect pricing, and inadequate stock levels.
- Assess and monitor displays to ensure they are attractive, informative, and effective in promoting sales.
Understand how to monitor and control throughput to achieve targets in food operationsReal unit · FDQ Limited
This unit covers the principles and procedures for monitoring and controlling throughput in food operations to meet targets. You'll gain knowledge of relevant regulations, industry best practices, quality monitoring procedures, recording issues, and problem-solving techniques affecting throughput.
What you'll be able to do
- Know about the best advice and guidance surrounding monitoring quality in food operations, including relevant regulations, standards, and industry best practices
- Know about monitoring procedures for quality of work, including methods for data collection, analysis, and reporting
- Know about monitoring procedures for throughput in food operations, including methods for measuring production rates, identifying bottlenecks, and optimising workflow
- Record quality of work issues, documenting problems, identifying root causes, and implementing corrective actions
- Know about solving problems affecting throughput, applying problem-solving techniques to identify and address issues that are hindering production efficiency
Understand how to monitor and control waste disposal in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of monitoring and controlling waste disposal in food operations, including relevant regulations, waste separation techniques, and proper storage and handling to ensure hygiene and compliance.
What you'll be able to do
- Monitor and control waste disposal in food operations, adhering to relevant regulations and organisational procedures.
- Control and organise waste separation to maximise recycling and minimise environmental impact.
- Control and organise the storage and handling of waste, ensuring hygiene and preventing contamination.
Understand how to monitor and evaluate customer service in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge of how effective customer service contributes to sales in food operations. You'll understand methods to ensure reliable and efficient service, monitor sales performance, and evaluate customer service strategies.
What you'll be able to do
- Contribute to sales by ensuring reliable and effective customer service in food operations
- Monitor sales performance and evaluate the effectiveness of customer service strategies in food operations
- Maintain effective and efficient customer service operations to enhance customer satisfaction and loyalty
Understand how to monitor and maintain storage conditions in food operationsReal unit · FDQ Limited
This unit provides knowledge on monitoring and maintaining appropriate storage conditions for food products, including temperature and humidity control. You'll also learn to maintain storage areas and facilities to ensure food quality and safety.
What you'll be able to do
- Monitor and maintain the required condition of stored goods to ensure quality and prevent spoilage.
- Monitor and maintain the storage area and associated facilities to ensure a safe and compliant environment.
Understand how to monitor and maintain storage systems and procedures in food operationsReal unit · FDQ Limited
You'll explore the importance of monitoring and maintaining food and drink storage systems to ensure product safety and quality. The unit includes evaluating storage procedures and making recommendations for improvements within food operations.
What you'll be able to do
- Know the importance of monitoring and maintaining food and drink storage systems and procedures to ensure product safety, quality, and compliance.
- Evaluate storage procedures and make recommendations for changes to improve efficiency, reduce waste, and enhance safety.
Understand how to monitor and report on production progress in food manufactureReal unit · FDQ Limited
You'll develop knowledge and skills to monitor production progress in food manufacture effectively. This includes tracking progress against targets, interpreting production data, preparing reports on deviations, and maintaining accurate production records.
What you'll be able to do
- Monitor production progress against targets and schedules in food manufacture
- Accurately report on production progress, including any deviations from planned targets
- Maintain accurate records of production progress, including any issues or delays encountered
Understand how to monitor fish/shellfish operationsReal unit · FDQ Limited
Provides understanding of policies and practices necessary for effective monitoring of fish and shellfish operations.
What you'll be able to do
- Understand operational monitoring principles
Understand how to monitor food safety management procedures in operationsReal unit · FDQ Limited
This unit provides understanding of current food safety regulations and individual responsibilities. You'll learn to monitor food safety management procedures, manage reporting and corrective actions, and ensure compliance within food operations.
What you'll be able to do
- Understand current food safety regulatory requirements and own responsibilities in relation to food safety
- Understand how to monitor food safety management procedures in operations and the importance of adhering to these procedures
- Understand reporting, corrective action, and improvement arrangements related to food safety incidents and non-compliance
- Understand the importance of food safety compliance and the consequences of non-compliance
Understand how to monitor health, safety and environmental management systems in food operationsReal unit · FDQ Limited
This unit provides learners with an understanding of how to monitor health, safety, and environmental management systems in food operations. You'll study relevant legislation, communication and recording methods, organisational procedures, and compliance requirements.
What you'll be able to do
- Know current relevant legislation relating to health, safety and environmental management systems in food operations
- Understand communication methods used to monitor health, safety and environmental management systems in food operations
- Understand recording methods used to monitor health, safety and environmental management systems in food operations
- Understand organisational procedures for monitoring health, safety and environmental management systems in food operations
- Understand organisational policies for monitoring health, safety and environmental management systems in food operations
- Understand organisational compliance requirements for health, safety and environmental management systems in food operations
Understand how to monitor oil frying operationsReal unit · FDQ Limited
Providing insights into the essential factors affecting frying operations in a commercial kitchen environment.
What you'll be able to do
- Understand the factors affecting frying quality
Understand how to monitor the reception and holding of live fish/shellfishReal unit · FDQ Limited
The theoretical understanding required to monitor the reception and holding of live aquatic products effectively.
What you'll be able to do
- Understand the best practices for handling live fish/shellfish
Understand how to organise the receipt and storage of goods and materials in food operationsReal unit · FDQ Limited
You'll understand how to organise the receipt and storage of goods and materials in food operations. The unit covers effective communication, record-keeping, storage organisation, stock control, and adherence to business policies and procedures.
What you'll be able to do
- Know the organisation skills required for effective handling of incoming goods and materials in food operations, including communication, record-keeping, and problem-solving.
- Organise storage facilities and stock records to ensure efficient retrieval, traceability, and stock rotation.
- Know the organisational business policies and procedures relating to the receipt and storage of goods and materials, including health and safety, food safety, and security.
Understand how to plan and co-ordinate food servicesReal unit · FDQ Limited
This unit provides learners with knowledge to plan and coordinate food services effectively. You'll identify event requirements, consider factors such as budget and dietary needs, and develop comprehensive food service plans.
What you'll be able to do
- Plan food services to meet specific requirements.
- Coordinate food services to ensure efficient delivery.
Understand how to plan production schedules in food manufactureReal unit · FDQ Limited
It teaches you to understand how to plan production schedules in food manufacture. They will assess production requirements and capabilities, develop schedules to meet targets, and maintain schedules by monitoring progress and addressing influencing factors.
What you'll be able to do
- Assess production requirements and capabilities within a food manufacturing context
- Plan production schedules that optimise efficiency and meet specified targets
- Maintain production schedules by monitoring progress and making necessary adjustments
Understand how to promote food safety awareness in operationsReal unit · FDQ Limited
You'll gain knowledge of workplace food safety procedures, including hygiene standards, safe food handling, contamination sources, and prevention measures. The unit also covers promoting food safety awareness and encouraging adherence to procedures.
What you'll be able to do
- Know the workplace food safety procedures, including hygiene standards, handling practices, and contamination prevention measures.
- Promote food safety to others, effectively communicating the importance of food safety and encouraging adherence to procedures.
Understand how to resolve problems in food operationsReal unit · FDQ Limited
This unit provides learners with knowledge on resolving problems in food operations. You'll learn to identify problems, determine root causes, implement solutions, and report on further actions to maintain food safety and operational efficiency.
What you'll be able to do
- Establish the nature and extent of problems in food operations
- Implement solutions to problems in food operations effectively
- Report on further action that needs to be taken to resolve problems in food operations
Understand how to set up and maintain food service operationsReal unit · FDQ Limited
This unit covers setting up and maintaining food service operations. You'll understand relevant regulations, best practices for layout and equipment, resource planning, and maintaining efficient, hygienic, and safe operations.
What you'll be able to do
- Set up food service operations in accordance with relevant regulations and best practices.
- Maintain food service operations to ensure efficiency, hygiene, and safety.
Understanding the principles and practices of assessmentReal unit · FDQ Limited
You'll gain a comprehensive understanding of the principles and practices of assessment. The unit covers assessment principles, regulatory requirements, assessment methods, planning, involving learners, making assessment decisions, and quality assurance processes.
What you'll be able to do
- Understand the fundamental principles that underpin effective assessment practice.
- Understand the regulatory and awarding organisation requirements relating to assessment.
- Understand the different types of assessment methods that can be used.
- Understand how to plan assessments that are fair, valid, and reliable.
- Understand how to involve learners and other relevant parties in the assessment process.
- Understand how to make sound and justifiable assessment decisions based on evidence.
- Understand the quality assurance processes that ensure assessment standards are maintained.
- Understand how to manage information relating to assessment accurately and securely.
- Understand the legal and good practice requirements that must be adhered to in relation to assessment.
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 3 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 process control in food manufactureCarry out quality audits in food operationsCarry out sampling for quality control in food operationsCarry out testing for quality control in food operationsContribute to continuous improvement of food safety in operationsControl and monitor safe supply of raw materials and ingredients in food operationsControl energy efficiency in food operationsControl shellfish depuration processing
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
FDQ Level 3 Certificate For Proficiency in Fish and Shellfish Industry Skills
- 16_Monitor the separation of harvested biomaterial in biomanufacturing downstream processing using normal filtration
- Allocate and monitor work in a food and drink business
- Allocate roles and responsibilities for food safety management in food and drink operations
- Analyse food safety hazards and risks in food and drink operations
- Apply and Monitor Food Safety Management Procedures
- Carry out organoleptic testing in a food and drink business
- Carry out process control of production in food and drink operations
- Carry out sensory assessments in food and drink environments
Where this can lead
Food Safety Operations Manager
Your journey in food safety is a continuous path of learning and impact. We're here to support your growth, whether that's climbing the management ladder or becoming an unparalleled technical expert. The most important thing is that you're passionate about keeping food safe.
See the whole journey →Opens the roleFood Safety Operations ManagerOne of the jobs this qualification is a route into · 1 near-identical record folded inSee the role →Opens the roleSenior Food Safety SpecialistOne of the jobs this qualification is a route intoSee the role →Opens the roleLead Food Safety Operations ManagerOne of the jobs this qualification is a route intoSee the role →Opens the roleDirector of Food Safety & QualityOne of the jobs this qualification is a route intoSee the role →Opens the roleSenior Quality Monitoring SpecialistOne of the jobs this qualification is a route intoSee the role →Opens the roleVP of Quality & Food SafetyOne 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 7 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.
16_Monitor the separation of harvested biomaterial in biomanufacturing downstream processing using normal filtrationAllocate and monitor work in a food and drink businessAllocate roles and responsibilities for food safety management in food and drink operationsAnalyse food safety hazards and risks in food and drink operationsApply and Monitor Food Safety Management ProceduresCarry out organoleptic testing in a food and drink businessCarry out process control of production in food and drink operationsCarry out sensory assessments in food and drink environmentsCarry out testing in food and drink operationsCarry out testing in food and drink operationsContribute to Continuous Improvement of Food Safety in Food and Drink OperationsContribute to continuous improvement of food safety in food and drink operationsControl and monitor energy efficiency in a food and drink environmentControl and monitor safe supply of raw materials and ingredients in food and drink operationsDetermine shelf life of a food and drink productDevelop a new product in a food and drink businessDevelop and promote a food safety culture within food and drink operationsDevelop and promote a food safety culture within food and drink operations+50 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?
Learners will develop skills to carry out quantitative checks on process parametres and perform routine instrumentation checks in food manufacture. The unit focuses on accurate data recording, identifying deviations, and ensuring equipment functionality to maintain process control.
How the thinking builds
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for FDQ Level 3 Certificate For Proficiency in Fish and Shellfish Industry Skills
107 units in this credential, in the order it lists them, awarded by FDQ Limited.
- Carry out process control in food manufacture
- Carry out quality audits in food operations
- Carry out sampling for quality control in food operations
- Carry out testing for quality control in food operations
- Contribute to continuous improvement of food safety in operations
- Control and monitor safe supply of raw materials and ingredients in food operations
and 101 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.