FDQ Level 3 Diploma for Proficiency in Meat and Poultry Industry Skills
600/0510/5
- Level: Level 3
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 37
- Guided learning hours: 132
- Total qualification time: 370
- Assessment methods: Portfolio of Evidence
Units (119)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Arrange transport scheduling for the delivery of livestock in food operations RN5184/A/502/8009 |
Level 3 | 2 | 8 |
Carry out sampling for quality control in food operations RN5184/D/601/8311 |
Level 3 | 2 | 8 |
Classify meat/poultry carcases RN5184/D/502/8035 |
Level 3 | 3 | 12 |
Contribute to continuous improvement of food safety in operations RN5184/R/602/5627 |
Level 3 | 3 | 20 |
Contribute to optimising work areas in food manufacture RN5184/Y/602/5838 |
Level 3 | 3 | 26 |
Control and monitor safe supply of raw materials and ingredients in food operations RN5184/F/602/5834 |
Level 3 | 1 | 6 |
Control energy efficiency in food operations RN5184/A/602/4701 |
Level 3 | 3 | 13 |
Develop working relationships with colleagues in food operations RN5184/M/602/6302 |
Level 3 | 3 | 15 |
Diagnose problems in food operations RN5184/A/602/4617 |
Level 3 | 3 | 14 |
Evaluate and improve production in food manufacture RN5184/A/502/7412 |
Level 3 | 3 | 16 |
Interpret and communicate information and data in food operations RN5184/J/601/5225 |
Level 3 | 3 | 18 |
Maintain lairage and ante-mortem facilities in food operations RN5184/D/502/8021 |
Level 3 | 2 | 10 |
Maintain plant and equipment in food operations RN5184/D/602/5811 |
Level 3 | 4 | 26 |
Manage organisational change for achieving excellence in food operations RN5184/L/602/5075 |
Level 3 | 4 | 21 |
Maximise sales in a food retail environment RN5184/D/601/5280 |
Level 3 | 4 | 20 |
Monitor an automated meat/poultry processing system RN5184/R/502/8033 |
Level 3 | 3 | 17 |
Monitor and control the reception of livestock in food operations RN5184/T/502/8011 |
Level 3 | 2 | 9 |
Monitor and control throughput to achieve targets in food operations RN5184/F/602/4697 |
Level 3 | 2 | 9 |
Monitor and maintain storage conditions in food operations RN5184/Y/602/1708 |
Level 3 | 3 | 14 |
Monitor and maintain storage systems and procedures in food operations RN5184/D/601/5179 |
Level 3 | 2 | 10 |
Monitor bleeding for Kosher meat RN5184/M/502/8024 |
Level 3 | 2 | 8 |
Monitor butchery in sales operations RN5184/J/502/8045 |
Level 3 | 3 | 19 |
Monitor carcase compliance and holding in meat processing RN5184/J/502/8031 |
Level 3 | 3 | 20 |
Monitor carcase operations in meat processing RN5184/L/502/8029 |
Level 3 | 3 | 22 |
Monitor effectiveness of despatch and transport in food operations RN5184/M/502/8055 |
Level 3 | 2 | 10 |
Monitor effectiveness of food retail operations RN5184/H/602/4580 |
Level 3 | 2 | 12 |
Monitor effectiveness of food service operations RN5184/J/602/4586 |
Level 3 | 2 | 14 |
Monitor effectiveness of picking and packing operations in food operations RN5184/T/602/5832 |
Level 3 | 2 | 12 |
Monitor food safety at critical control points in operations RN5184/H/602/5826 |
Level 3 | 1 | 5 |
Monitor health, safety and environmental systems in food operations RN5184/K/602/5827 |
Level 3 | 2 | 12 |
Monitor primal butchery in meat processing RN5184/K/502/8040 |
Level 3 | 3 | 17 |
Monitor product quality in food operations RN5184/Y/602/1692 |
Level 3 | 3 | 20 |
Monitor secondary butchery in meat processing RN5184/T/502/8042 |
Level 3 | 3 | 17 |
Monitor slaughter operations in meat processing RN5184/A/502/8026 |
Level 3 | 3 | 21 |
Monitor stored goods and materials in food operations RN5184/Y/602/4575 |
Level 3 | 2 | 11 |
Monitor the health and welfare of livestock pre-slaughter in food operations RN5184/H/502/8019 |
Level 3 | 2 | 9 |
Monitor the manufacture of meat products/preparations RN5184/R/502/8047 |
Level 3 | 3 | 15 |
Monitor the recovery of by-products and disposal of waste in meat processing RN5184/H/502/8036 |
Level 3 | 3 | 24 |
Monitor the recovery of co-products and disposal of waste in meat processing RN5184/M/502/8038 |
Level 3 | 3 | 24 |
Monitor the slicing and wrapping of meat/meat products RN5184/Y/502/8051 |
Level 3 | 3 | 15 |
Monitor treatment operations in meat processing RN5184/D/502/8049 |
Level 3 | 3 | 16 |
Monitor wrapping and labelling of products in food operations RN5184/D/502/8052 |
Level 3 | 2 | 10 |
Organise the receipt and storage of goods and materials in food operations RN5184/F/602/4571 |
Level 3 | 3 | 15 |
Plan and co-ordinate bake-off operations in food manufacture RN5184/J/602/4569 |
Level 3 | 3 | 15 |
Plan and co-ordinate food services RN5184/M/602/4582 |
Level 3 | 3 | 18 |
Plan production schedules in food manufacture RN5184/J/502/7414 |
Level 3 | 3 | 21 |
Principles of a specialist cheese sales service RN5184/M/502/8007 |
Level 3 | 3 | 23 |
Principles of a specialist cooked meat and poultry sales service RN5184/F/502/8061 |
Level 3 | 3 | 23 |
Principles of a specialist raw meat and poultry sales service RN5184/A/502/8060 |
Level 3 | 3 | 23 |
Principles of adding value to meat and poultry products RN5184/A/502/7846 |
Level 3 | 3 | 24 |
Principles of animal waste and by-product removal and the processing of edible co-products RN5184/H/502/7825 |
Level 3 | 3 | 24 |
Principles of breed and pre-slaughter selection of meat and poultry species RN5184/M/502/7844 |
Level 3 | 3 | 27 |
Principles of butchery RN5184/A/502/8057 |
Level 3 | 3 | 24 |
Principles of classification of meat and poultry carcases RN5184/M/502/7827 |
Level 3 | 3 | 21 |
Principles of continuous improvement techniques _Kaizen_ in food operations RN5184/F/601/2954 |
Level 3 | 3 | 15 |
Principles of curing meat RN5184/F/502/8058 |
Level 3 | 3 | 22 |
Principles of food labelling in food operations RN5184/T/602/4566 |
Level 3 | 4 | 30 |
Principles of freezing methods in food technology RN5184/F/602/4506 |
Level 3 | 4 | 30 |
Principles of gelatine biochemistry in food science RN5184/R/602/4512 |
Level 3 | 4 | 35 |
Principles of lipid functionality in food science RN5184/M/602/4548 |
Level 3 | 4 | 35 |
Principles of protein functionality in food science RN5184/K/602/4550 |
Level 3 | 4 | 32 |
Principles of sustainability in food operations RN5184/L/601/2701 |
Level 3 | 4 | 34 |
Principles of technology in meat processing RN5184/T/502/8008 |
Level 3 | 3 | 21 |
Principles of weights and measures in food technology RN5184/A/602/4505 |
Level 3 | 4 | 30 |
Resolve problems in food operations RN5184/J/602/4619 |
Level 3 | 3 | 16 |
Set up and maintain food retail operations RN5184/M/602/4579 |
Level 3 | 3 | 20 |
Set up and maintain food service operations RN5184/F/602/4585 |
Level 3 | 2 | 14 |
Set up and maintain picking and packing orders in food operations RN5184/M/602/5831 |
Level 3 | 3 | 18 |
The Principles of HACCP for Food Manufacturing RN5184/Y/600/2382 |
Level 3 | 3 | 20 |
Understand how to carry out sampling for quality control in food operations RN5184/H/601/8312 |
Level 3 | 3 | 26 |
Understand how to co-ordinate despatch and transport of orders in food operations RN5184/T/502/8056 |
Level 3 | 2 | 10 |
Understand how to co-ordinate food retail operations RN5184/K/602/4581 |
Level 3 | 2 | 14 |
Understand how to co-ordinate picking and packing orders in food operations RN5184/A/602/5833 |
Level 3 | 2 | 14 |
Understand how to contribute to continuous improvement of food safety in operations RN5184/Y/602/5628 |
Level 3 | 4 | 30 |
Understand how to contribute to optimising work areas in food manufacture RN5184/D/602/5839 |
Level 3 | 3 | 15 |
Understand how to control and monitor safe supply of raw materials and ingredients in food operations RN5184/J/602/5835 |
Level 3 | 3 | 20 |
Understand how to control product quality in food operations RN5184/T/602/5829 |
Level 3 | 2 | 10 |
Understand how to develop working relationships with colleagues in food operations RN5184/A/602/6304 |
Level 3 | 2 | 12 |
Understand how to diagnose problems in food operations RN5184/F/602/4618 |
Level 3 | 3 | 16 |
Understand how to evaluate and improve production in food manufacture RN5184/F/502/7413 |
Level 3 | 2 | 15 |
Understand how to interpret and communicate information and data in food operations RN5184/L/601/5226 |
Level 3 | 3 | 14 |
Understand how to maintain lairage and ante-mortem facilities in food operations RN5184/H/502/8022 |
Level 3 | 2 | 12 |
Understand how to maintain plant and equipment in food operations RN5184/K/602/5830 |
Level 3 | 3 | 23 |
Understand how to manage organisational change for achieving excellence in food operations RN5184/R/602/5076 |
Level 3 | 3 | 17 |
Understand how to maximise sales of food products in a retail environment RN5184/R/601/5292 |
Level 3 | 3 | 24 |
Understand how to monitor an automated meat/poultry processing system RN5184/Y/502/8034 |
Level 3 | 2 | 12 |
Understand how to monitor and control reception of livestock in food operations RN5184/D/502/8018 |
Level 3 | 2 | 12 |
Understand how to monitor and control throughput to achieve targets in food operations RN5184/J/602/4698 |
Level 3 | 3 | 15 |
Understand how to monitor and maintain storage systems and procedures in food operations RN5184/D/601/5182 |
Level 3 | 2 | 10 |
Understand how to monitor bleeding for Kosher meat RN5184/T/502/8025 |
Level 3 | 2 | 14 |
Understand how to monitor butchery in sales operations RN5184/L/502/8046 |
Level 3 | 2 | 15 |
Understand how to monitor carcase compliance and holding in meat processing RN5184/L/502/8032 |
Level 3 | 2 | 12 |
Understand how to monitor carcase operations in meat processing RN5184/F/502/8030 |
Level 3 | 2 | 12 |
Understand how to monitor health, safety and environmental management systems in food operations RN5184/M/602/5828 |
Level 3 | 3 | 20 |
Understand how to monitor primal butchery in meat processing RN5184/M/502/8041 |
Level 3 | 2 | 13 |
Understand how to monitor secondary butchery in meat processing RN5184/A/502/8043 |
Level 3 | 2 | 13 |
Understand how to monitor slaughter operations in meat processing RN5184/J/502/8028 |
Level 3 | 2 | 11 |
Understand how to monitor the health and welfare of livestock pre-slaughter in food operations RN5184/Y/502/8020 |
Level 3 | 2 | 12 |
Understand how to monitor the manufacture of meat products/preparations RN5184/Y/502/8048 |
Level 3 | 2 | 13 |
Understand how to monitor the recovery of by-products and disposal of waste in meat processing RN5184/K/502/8037 |
Level 3 | 2 | 15 |
Understand how to monitor the recovery of co-products and disposal of waste in meat processing RN5184/T/502/8039 |
Level 3 | 2 | 15 |
Understand how to monitor the slicing and wrapping of meat/meat products RN5184/J/502/8059 |
Level 3 | 2 | 13 |
Understand how to monitor treatment operations in meat processing RN5184/R/502/8050 |
Level 3 | 2 | 15 |
Understand how to organise the receipt and storage of goods and materials in food operations RN5184/J/602/4572 |
Level 3 | 3 | 18 |
Understand how to plan and co-ordinate bake-off operations in food manufacture RN5184/A/602/4570 |
Level 3 | 3 | 14 |
Understand how to plan and co-ordinate food services RN5184/A/602/4584 |
Level 3 | 3 | 25 |
Understand how to plan and co-ordinate wrapping and labelling in food operations RN5184/H/502/8053 |
Level 3 | 2 | 12 |
Understand how to plan production schedules in food manufacture RN5184/L/502/7415 |
Level 3 | 2 | 14 |
Understand how to plan to maximise sales of food products in a retail environment RN5184/D/601/5294 |
Level 3 | 3 | 22 |
Understand how to resolve problems in food operations RN5184/A/602/4620 |
Level 3 | 4 | 22 |
Understand how to set up and maintain food service operations RN5184/L/602/4587 |
Level 3 | 2 | 16 |
Understand transport scheduling for the delivery of livestock in food operations RN5184/M/502/8010 |
Level 3 | 2 | 12 |
Principles of anatomy and physiology of meat species RN5184/D/602/6229 |
Level 4 | 5 | 37 |
Principles of meat science RN5184/D/602/6277 |
Level 4 | 5 | 37 |
Principles of microbiology and parasitology in meat production RN5184/R/602/6227 |
Level 4 | 3 | 24 |
Principles of pathology of meat species RN5184/Y/602/6276 |
Level 4 | 5 | 37 |
Principles of rearing and welfare of meat species RN5184/F/602/6224 |
Level 4 | 5 | 37 |
Report on compliance with food safety requirements in operations RN5184/J/601/9680 |
Level 4 | 4 | 26 |
Understand how to report on compliance with food safety requirements in operations RN5184/L/601/9681 |
Level 4 | 4 | 20 |