FDQ Level 2 Certificate For Proficiency in Food Manufacturing Excellence
500/9392/7
- Level: Level 2
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 27
- Guided learning hours: 107
- Total qualification time: 270
- Assessment methods: Portfolio of Evidence
Units (67)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Contribute to compliance for achieving excellence in food operations RN5184/L/601/2942 |
Level 2 | 3 | 17 |
Contribute to continuous improvement for achieving excellence in food operations RN5184/H/601/2929 |
Level 2 | 3 | 14 |
Contribute to environmental safety in food operations RN5184/A/601/2919 |
Level 2 | 2 | 5 |
Contribute to problem diagnosis in food manufacture RN5184/Y/601/2944 |
Level 2 | 2 | 10 |
Contribute to problem resolution in food manufacture RN5184/H/601/2946 |
Level 2 | 3 | 13 |
Contribute to sustainable practice in food operations RN5184/L/601/2925 |
Level 2 | 2 | 3 |
Contribute to the application of improvement techniques for achieving excellence in food operations RN5184/K/601/2933 |
Level 2 | 3 | 12 |
Contribute to the development of product specifications in food manufacture RN5184/F/601/2923 |
Level 2 | 3 | 25 |
Contribute to the development of Standard Operating Procedures _SOP_ in food operations RN5184/F/601/2937 |
Level 2 | 3 | 12 |
Contribute to the maintenance of plant and equipment in food operations RN5184/T/601/2921 |
Level 2 | 3 | 30 |
Contribute to the measurement and collection of data for achieving excellence in food operations RN5184/D/601/2931 |
Level 2 | 3 | 14 |
Maintain product quality in food operations RN5184/T/601/2899 |
Level 2 | 2 | 5 |
Maintain workplace food safety standards in operations RN5184/K/601/2902 |
Level 2 | 2 | 16 |
Maintain workplace health and safety in food operations RN5184/M/601/2917 |
Level 2 | 2 | 4 |
Organise and improve work activities for achieving excellence in food operations RN5184/Y/601/2927 |
Level 2 | 3 | 13 |
Principles of HACCP based food safety systems RN5184/A/601/2631 |
Level 2 | 1 | 8 |
Principles of workplace organisation techniques in food operations RN5184/M/601/2951 |
Level 2 | 2 | 12 |
Reduce and manage conflict in achieving excellence in food operations RN5184/F/601/2940 |
Level 2 | 3 | 11 |
Understand how to contribute to compliance for achieving excellence in food operations RN5184/R/601/2943 |
Level 2 | 2 | 11 |
Understand how to contribute to continuous improvement for achieving excellence in food operations RN5184/Y/601/2930 |
Level 2 | 2 | 12 |
Understand how to contribute to environmental safety in food operations RN5184/M/601/2920 |
Level 2 | 2 | 11 |
Understand how to contribute to problem diagnosis in food manufacture RN5184/D/601/2945 |
Level 2 | 2 | 15 |
Understand how to contribute to problem resolution in food manufacture RN5184/K/601/2947 |
Level 2 | 2 | 18 |
Understand how to contribute to sustainable practice in food operations RN5184/R/601/2926 |
Level 2 | 2 | 14 |
Understand how to contribute to the application of improvement techniques for achieving excellence in food operations RN5184/M/601/2934 |
Level 2 | 3 | 18 |
Understand how to contribute to the development of product specifications in food manufacture RN5184/J/601/2924 |
Level 2 | 2 | 14 |
Understand how to contribute to the development of Standard Operating Procedures _SOP_ in food operations RN5184/J/601/2938 |
Level 2 | 2 | 9 |
Understand how to contribute to the maintenance of plant and equipment in food operations RN5184/A/601/2922 |
Level 2 | 3 | 20 |
Understand how to contribute to the measurement and collection of data for achieving excellence in food operations RN5184/H/601/2932 |
Level 2 | 2 | 12 |
Understand how to maintain product quality in food operations RN5184/H/601/2901 |
Level 2 | 2 | 11 |
Understand how to maintain workplace food safety standards in operations RN5184/M/601/2903 |
Level 2 | 2 | 20 |
Understand how to maintain workplace health and safety in food operations RN5184/T/601/2918 |
Level 2 | 2 | 18 |
Understand how to organise and improve work activities for achieving excellence in food operations RN5184/D/601/2928 |
Level 2 | 3 | 14 |
Understand how to reduce and manage conflict in achieving excellence in food operations RN5184/J/601/2941 |
Level 2 | 3 | 15 |
Understand how to undertake proactive plant maintenance in food operations RN5184/A/601/2936 |
Level 2 | 3 | 17 |
Understand how to work effectively with others in food operations RN5184/K/601/2897 |
Level 2 | 2 | 18 |
Undertake proactive plant maintenance in food operations RN5184/T/601/2935 |
Level 2 | 3 | 14 |
Work effectively with others in food operations RN5184/H/601/2896 |
Level 2 | 2 | 15 |
Principles of a characteristic selection matrix in food operations RN5184/M/601/2982 |
Level 3 | 3 | 19 |
Principles of a set-up reduction programme in food operations RN5184/H/601/2980 |
Level 3 | 4 | 22 |
Principles of analysing and selecting areas for achieving excellence in food operations RN5184/Y/601/2975 |
Level 3 | 2 | 12 |
Principles of basic statistical analysis in food operations RN5184/H/601/2963 |
Level 3 | 3 | 18 |
Principles of capability studies in food operations RN5184/A/601/2984 |
Level 3 | 4 | 22 |
Principles of central limit theorem and confidence intervals in food operations RN5184/Y/601/2989 |
Level 3 | 3 | 20 |
Principles of continuous improvement techniques _Kaizen_ in food operations RN5184/F/601/2954 |
Level 3 | 3 | 15 |
Principles of Design of Experiments _DOE_ in food operations RN5184/J/601/2969 |
Level 3 | 3 | 16 |
Principles of Evolutionary Operations _EVOP_ in food operations RN5184/L/601/2987 |
Level 3 | 3 | 22 |
Principles of Failure Modes and Effects Analysis _FMEA_ in food operations RN5184/D/601/2976 |
Level 3 | 2 | 12 |
Principles of flexible production and manpower systems in food operations RN5184/T/601/2966 |
Level 3 | 4 | 25 |
Principles of flow process analysis in food operations RN5184/J/601/2955 |
Level 3 | 3 | 19 |
Principles of hypothesis testing in food operations RN5184/J/601/2986 |
Level 3 | 3 | 22 |
Principles of improvement in food operations RN5184/A/601/2953 |
Level 3 | 3 | 16 |
Principles of lead time analysis in food operations RN5184/Y/601/2961 |
Level 3 | 3 | 16 |
Principles of Measurement System Analysis _MSA_ in food operations RN5184/D/601/2959 |
Level 3 | 3 | 16 |
Principles of mistake/error proofing _Poka Yoke_ in food operations RN5184/K/601/2981 |
Level 3 | 3 | 20 |
Principles of multi-variance charts in food operations RN5184/F/601/2985 |
Level 3 | 3 | 17 |
Principles of Quality Function Deployment _QFD_ in food operations RN5184/A/601/2970 |
Level 3 | 4 | 21 |
Principles of response surface methodology in food operations RN5184/F/601/2971 |
Level 3 | 3 | 17 |
Principles of Single Minute Exchange of Dies _SMED_ in food operations RN5184/L/601/2990 |
Level 3 | 3 | 22 |
Principles of Six Sigma methodology in food operations RN5184/K/601/2978 |
Level 3 | 3 | 17 |
Principles of Six Sigma metrics in food operations RN5184/M/601/2979 |
Level 3 | 4 | 22 |
Principles of Six Sigma process mapping in food operations RN5184/H/601/2977 |
Level 3 | 3 | 18 |
Principles of Statistical Process Control procedures _SPC_ in food operations RN5184/F/601/2968 |
Level 3 | 3 | 21 |
Principles of sustainability in food operations RN5184/L/601/2701 |
Level 3 | 4 | 34 |
Principles of Taguchi Linear graphs in food operations RN5184/K/601/2964 |
Level 3 | 3 | 18 |
Principles of Value Stream Mapping _VSM_ in food operations RN5184/L/601/2973 |
Level 3 | 3 | 18 |
Principles of visual management systems in food operations RN5184/R/601/2974 |
Level 3 | 3 | 19 |