FDQ Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills
600/0518/X
- 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: 92
- Total qualification time: 270
- Assessment methods: Portfolio of Evidence
Units (217)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Assemble and process products for food service RN5184/D/601/4615 |
Level 2 | 2 | 13 |
Bake off food products for sale RN5184/A/601/4573 |
Level 2 | 2 | 15 |
Care for livestock pre-slaughter in food operations RN5184/A/502/7717 |
Level 2 | 1 | 7 |
Care for poultry pre-slaughter in food operations RN5184/J/502/7719 |
Level 2 | 1 | 9 |
Carry out bleeding operations for Halal meat RN5184/M/502/7763 |
Level 2 | 2 | 11 |
Carry out boning in meat processing RN5184/F/502/7847 |
Level 2 | 3 | 14 |
Carry out disinfection in food operations RN5184/K/601/5184 |
Level 2 | 2 | 8 |
Carry out flavour enhancement in meat processing RN5184/Y/502/7868 |
Level 2 | 2 | 11 |
Carry out manual bleeding operations RN5184/T/502/7747 |
Level 2 | 2 | 11 |
Carry out manual evisceration of poultry carcases RN5184/D/502/7810 |
Level 2 | 1 | 9 |
Carry out manual evisceration of red meat carcases RN5184/H/502/7811 |
Level 2 | 1 | 9 |
Carry out manual stunning of poultry RN5184/H/502/7730 |
Level 2 | 2 | 12 |
Carry out manual stunning of red meat species RN5184/J/502/7736 |
Level 2 | 2 | 12 |
Carry out massaging in meat processing RN5184/K/502/7874 |
Level 2 | 2 | 14 |
Carry out poultry butchery in sales operations RN5184/K/502/7860 |
Level 2 | 2 | 11 |
Carry out primal butchery of red meat in sales operations RN5184/D/502/7855 |
Level 2 | 2 | 12 |
Carry out primal cutting in meat processing RN5184/Y/502/7840 |
Level 2 | 2 | 12 |
Carry out product changeovers in food manufacture RN5184/H/601/8309 |
Level 2 | 2 | 11 |
Carry out religious slaughter RN5184/H/502/7761 |
Level 2 | 2 | 11 |
Carry out rodding and clipping of meat carcases RN5184/J/502/7803 |
Level 2 | 1 | 7 |
Carry out seaming or filleting in meat processing RN5184/L/502/7852 |
Level 2 | 2 | 12 |
Carry out secondary butchery of red meat in sales operations RN5184/M/502/7858 |
Level 2 | 2 | 12 |
Carry out skinning of meat carcases RN5184/R/502/7786 |
Level 2 | 1 | 6 |
Carry out splitting of meat carcases RN5184/Y/502/7806 |
Level 2 | 1 | 7 |
Carry out task hand-over procedures in food manufacture RN5184/A/601/8316 |
Level 2 | 2 | 10 |
Carry out trimming in meat processing RN5184/R/502/7853 |
Level 2 | 2 | 14 |
Carry out wild game butchery in sales operations RN5184/T/502/7862 |
Level 2 | 2 | 11 |
Clean in place _CIP_ plant and equipment in food operations RN5184/K/601/8313 |
Level 2 | 3 | 19 |
Contribute to Bio-security in livestock holding in food operations RN5184/H/502/7713 |
Level 2 | 2 | 9 |
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 maintenance of plant and equipment in food operations RN5184/T/601/2921 |
Level 2 | 3 | 30 |
Control automated meat/poultry processing operations RN5184/L/502/7818 |
Level 2 | 2 | 10 |
Control defrosting in food manufacture RN5184/J/602/1705 |
Level 2 | 2 | 15 |
Control hygiene cleaning in food operations RN5184/J/601/8299 |
Level 2 | 3 | 23 |
Control slicing in food manufacture RN5184/R/601/4613 |
Level 2 | 3 | 17 |
Control temperature reduction in food manufacture RN5184/Y/601/4631 |
Level 2 | 3 | 20 |
Control washing and drying machinery in food operations RN5184/M/601/4666 |
Level 2 | 3 | 16 |
Control weighing in food manufacture RN5184/T/602/1702 |
Level 2 | 2 | 10 |
Control wrapping in food manufacture RN5184/D/601/4632 |
Level 2 | 3 | 17 |
Cure meat products RN5184/D/502/7872 |
Level 2 | 2 | 11 |
Display meat and meat products in sales operations RN5184/F/502/7864 |
Level 2 | 2 | 8 |
Fill or extrude meat and meat-based mixtures RN5184/R/601/4675 |
Level 2 | 2 | 8 |
Fry poultry products RN5184/J/502/7882 |
Level 2 | 2 | 8 |
Label food products by hand in food operations RN5184/J/502/7820 |
Level 2 | 1 | 5 |
Lift and handle materials safely in food operations RN5184/T/601/8301 |
Level 2 | 2 | 10 |
Maintain product quality in food operations RN5184/T/601/2899 |
Level 2 | 2 | 5 |
Maintain reception and holding areas for livestock in food operations RN5184/M/502/7715 |
Level 2 | 2 | 10 |
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 |
Monitor food hygiene standards using rapid test methods in operations RN5184/F/601/8303 |
Level 2 | 3 | 19 |
Operate a carcase electrical stimulation system RN5184/A/502/7815 |
Level 2 | 1 | 7 |
Operate a counter/ take-away service in food operations RN5184/F/601/4591 |
Level 2 | 2 | 4 |
Operate a de-hairing system RN5184/Y/502/7787 |
Level 2 | 1 | 5 |
Operate a gas stunning system for poultry RN5184/Y/502/7742 |
Level 2 | 2 | 10 |
Operate a meat carcase shackling system RN5184/R/502/7772 |
Level 2 | 1 | 7 |
Operate a meat injection system RN5184/R/502/7870 |
Level 2 | 2 | 12 |
Operate a poultry bleeding system RN5184/L/502/7754 |
Level 2 | 2 | 13 |
Operate a poultry plucking system RN5184/K/502/7759 |
Level 2 | 1 | 8 |
Operate a stunning system for red meat species RN5184/K/502/7745 |
Level 2 | 2 | 12 |
Operate a table/tray service in food operations RN5184/M/601/4604 |
Level 2 | 2 | 4 |
Operate an electric stunning system for poultry RN5184/Y/502/7739 |
Level 2 | 2 | 10 |
Organise and improve work activities for achieving excellence in food operations RN5184/Y/601/2927 |
Level 2 | 3 | 13 |
Oven cook batched meat and meat products RN5184/A/502/7880 |
Level 2 | 2 | 12 |
Pack orders for despatch in food operations RN5184/R/601/4627 |
Level 2 | 1 | 6 |
Palletise and wrap products in food operations RN5184/D/502/7449 |
Level 2 | 3 | 21 |
Prepare and monitor feed and water supplies to livestock in food operations RN5184/F/502/7721 |
Level 2 | 2 | 12 |
Prepare food product orders for customers in food operations RN5184/R/502/7822 |
Level 2 | 1 | 6 |
Prepare ingredients and store fillings and toppings in food manufacture RN5184/K/601/4570 |
Level 2 | 3 | 25 |
Prepare orders for despatch in food operations RN5184/M/602/1715 |
Level 2 | 3 | 19 |
Prepare sauces and marinades by hand in food manufacture RN5184/L/602/1706 |
Level 2 | 3 | 22 |
Prepare to operate a counter/ take away service in food operations RN5184/D/601/4582 |
Level 2 | 2 | 4 |
Prepare to operate a table/ tray service in food operations RN5184/M/601/4599 |
Level 2 | 2 | 4 |
Principles of a specialist cheese sales service RN5184/A/502/7832 |
Level 2 | 2 | 11 |
Principles of a specialist cooked meat and poultry sales service RN5184/J/502/7834 |
Level 2 | 2 | 11 |
Principles of a specialist raw meat and poultry sales service RN5184/L/502/7835 |
Level 2 | 2 | 11 |
Principles of butchery RN5184/H/502/7839 |
Level 2 | 2 | 12 |
Principles of chilling and freezing meat and poultry RN5184/A/502/7829 |
Level 2 | 2 | 12 |
Principles of curing meat RN5184/Y/502/7837 |
Level 2 | 2 | 12 |
Principles of food processing operations RN5184/H/502/7436 |
Level 2 | 1 | 7 |
Principles of frying poultry products RN5184/T/502/7828 |
Level 2 | 2 | 11 |
Principles of instrumentation and control systems in food operations RN5184/M/502/7357 |
Level 2 | 3 | 17 |
Principles of Modified Atmosphere and Vacuum Packaging in food technology RN5184/D/502/7824 |
Level 2 | 2 | 13 |
Principles of slaughtering for Halal meat RN5184/H/502/7842 |
Level 2 | 2 | 13 |
Principles of slaughtering for Kosher meat RN5184/D/502/7841 |
Level 2 | 2 | 13 |
Principles of technology in meat processing RN5184/K/502/7826 |
Level 2 | 2 | 15 |
Process waste by-products and edible co-products in meat processing RN5184/R/502/7836 |
Level 2 | 1 | 8 |
Produce added value meat products in sales operations RN5184/L/502/7883 |
Level 2 | 2 | 12 |
Produce batch meat preparations and products RN5184/F/502/7878 |
Level 2 | 2 | 9 |
Produce individual packs by hand in food operations RN5184/R/601/4580 |
Level 2 | 3 | 14 |
Produce portion controlled raw meat products RN5184/L/502/7866 |
Level 2 | 2 | 8 |
Produce product packs in food operations RN5184/A/601/8297 |
Level 2 | 3 | 10 |
Produce sausages RN5184/T/502/7876 |
Level 2 | 2 | 10 |
Receive livestock in food operations RN5184/D/502/7709 |
Level 2 | 2 | 10 |
Receive poultry in food operations RN5184/Y/502/7711 |
Level 2 | 2 | 11 |
Remove specified risk material in meat processing RN5184/K/502/7809 |
Level 2 | 1 | 9 |
Sell food products in a retail environment RN5184/L/601/8305 |
Level 2 | 2 | 14 |
Serve on a specialist food retail counter RN5184/D/602/4576 |
Level 2 | 2 | 16 |
Sharpen cutting tools for use in food operations RN5184/T/602/0632 |
Level 2 | 2 | 7 |
Slice and bag individual food products RN5184/T/601/4653 |
Level 2 | 2 | 15 |
Sort waste by-products and edible co-products in meat processing RN5184/M/502/7830 |
Level 2 | 1 | 8 |
Store goods and materials in food operations RN5184/A/601/4623 |
Level 2 | 3 | 24 |
Supply materials for production in food operations RN5184/J/601/4625 |
Level 2 | 3 | 18 |
Understand how to assemble and process products for food service RN5184/M/601/4618 |
Level 2 | 2 | 11 |
Understand how to avoid contamination and complete cleaning in place _CIP_ of plant and equipment in food operations RN5184/T/601/8315 |
Level 2 | 2 | 13 |
Understand how to bake off food products for sale RN5184/J/601/4575 |
Level 2 | 2 | 13 |
Understand how to care for livestock pre-slaughter in food operations RN5184/F/502/7718 |
Level 2 | 2 | 13 |
Understand how to care for poultry pre-slaughter in food operations RN5184/A/502/7720 |
Level 2 | 2 | 14 |
Understand how to carry out bleeding operations for Halal meat RN5184/F/502/7766 |
Level 2 | 2 | 10 |
Understand how to carry out boning in poultry processing RN5184/J/502/7848 |
Level 2 | 2 | 12 |
Understand how to carry out boning in red meat processing RN5184/L/502/7849 |
Level 2 | 2 | 12 |
Understand how to carry out disinfection in food operations RN5184/T/601/5186 |
Level 2 | 2 | 15 |
Understand how to carry out flavour enhancement in meat processing RN5184/D/502/7869 |
Level 2 | 2 | 12 |
Understand how to carry out manual bleeding operations RN5184/A/502/7748 |
Level 2 | 2 | 11 |
Understand how to carry out manual evisceration of carcases for Kosher meat RN5184/K/502/7812 |
Level 2 | 1 | 8 |
Understand how to carry out manual evisceration of poultry carcases RN5184/M/502/7813 |
Level 2 | 1 | 8 |
Understand how to carry out manual evisceration of red meat carcases RN5184/T/502/7814 |
Level 2 | 1 | 8 |
Understand how to carry out manual stunning of poultry RN5184/T/502/7733 |
Level 2 | 2 | 12 |
Understand how to carry out manual stunning of red meat species RN5184/R/502/7738 |
Level 2 | 2 | 12 |
Understand how to carry out massaging in meat processing RN5184/M/502/7875 |
Level 2 | 2 | 12 |
Understand how to carry out poultry butchery in sales operations RN5184/M/502/7861 |
Level 2 | 2 | 15 |
Understand how to carry out primal butchery of red meat in sales operations RN5184/H/502/7856 |
Level 2 | 2 | 14 |
Understand how to carry out primal cutting in poultry processing RN5184/K/502/7843 |
Level 2 | 2 | 9 |
Understand how to carry out primal cutting in red meat processing RN5184/T/502/7845 |
Level 2 | 2 | 9 |
Understand how to carry out product changeovers in food manufacture RN5184/Y/601/8310 |
Level 2 | 2 | 16 |
Understand how to carry out religious slaughter RN5184/K/502/7762 |
Level 2 | 2 | 11 |
Understand how to carry out rodding and clipping of meat carcases RN5184/R/502/7805 |
Level 2 | 1 | 6 |
Understand how to carry out seaming or filleting in meat processing RN5184/F/502/7850 |
Level 2 | 2 | 10 |
Understand how to carry out secondary butchery of red meat in sales operations RN5184/T/502/7859 |
Level 2 | 2 | 15 |
Understand how to carry out skinning of meat carcases RN5184/Y/502/7756 |
Level 2 | 1 | 10 |
Understand how to carry out splitting of meat carcases RN5184/H/502/7808 |
Level 2 | 1 | 7 |
Understand how to carry out task hand-over procedures in food manufacture RN5184/F/601/8317 |
Level 2 | 1 | 7 |
Understand how to carry out trimming in meat processing RN5184/Y/502/7854 |
Level 2 | 2 | 12 |
Understand how to carry out wild game butchery in sales operations RN5184/A/502/7863 |
Level 2 | 2 | 15 |
Understand how to contribute to bio-security in livestock holding in food operations RN5184/K/502/7714 |
Level 2 | 2 | 14 |
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 maintenance of plant and equipment in food operations RN5184/A/601/2922 |
Level 2 | 3 | 20 |
Understand how to control automated meat/poultry processing operations RN5184/R/502/7819 |
Level 2 | 2 | 9 |
Understand how to control defrosting in food manufacture RN5184/D/601/4663 |
Level 2 | 3 | 19 |
Understand how to control hygiene cleaning in food operations RN5184/M/601/8300 |
Level 2 | 3 | 28 |
Understand how to control processes in food manufacture RN5184/Y/601/4614 |
Level 2 | 4 | 26 |
Understand how to control washing and drying machinery in food operations RN5184/T/601/4670 |
Level 2 | 2 | 12 |
Understand how to cure meat products RN5184/H/502/7873 |
Level 2 | 2 | 10 |
Understand how to display meat and meat products in sales operations RN5184/J/502/7865 |
Level 2 | 2 | 12 |
Understand how to fill or extrude meat and meat-based mixtures RN5184/D/601/4677 |
Level 2 | 2 | 16 |
Understand how to label food products by hand in food operations RN5184/L/502/7821 |
Level 2 | 1 | 5 |
Understand how to lift and handle materials safely in food operations RN5184/A/601/8302 |
Level 2 | 2 | 15 |
Understand how to maintain product quality in food operations RN5184/H/601/2901 |
Level 2 | 2 | 11 |
Understand how to maintain reception and holding areas for livestock in food operations RN5184/T/502/7716 |
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 monitor food hygiene standards using rapid test methods in operations RN5184/J/601/8304 |
Level 2 | 2 | 12 |
Understand how to operate a carcase electrical stimulation system RN5184/F/502/7816 |
Level 2 | 1 | 9 |
Understand how to operate a counter/ take-away service in food operations RN5184/D/601/4596 |
Level 2 | 2 | 12 |
Understand how to operate a de-hairing system RN5184/D/502/7788 |
Level 2 | 1 | 5 |
Understand how to operate a gas stunning system for poultry RN5184/H/502/7744 |
Level 2 | 2 | 11 |
Understand how to operate a meat carcase shackling system RN5184/A/502/7782 |
Level 2 | 1 | 7 |
Understand how to operate a meat injection system RN5184/Y/502/7871 |
Level 2 | 2 | 12 |
Understand how to operate a poultry bleeding system RN5184/R/502/7755 |
Level 2 | 2 | 12 |
Understand how to operate a poultry plucking system RN5184/M/502/7794 |
Level 2 | 1 | 8 |
Understand how to operate a stunning system for red meat species RN5184/M/502/7746 |
Level 2 | 2 | 11 |
Understand how to operate a table/tray service in food operations RN5184/T/601/4605 |
Level 2 | 2 | 12 |
Understand how to operate an electric stunning system for poultry RN5184/R/502/7741 |
Level 2 | 2 | 9 |
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 oven cook batched meat and meat products RN5184/F/502/7881 |
Level 2 | 2 | 12 |
Understand how to pack orders for despatch in food operations RN5184/Y/601/4628 |
Level 2 | 1 | 6 |
Understand how to palletise and wrap products in food operations RN5184/R/502/7450 |
Level 2 | 2 | 6 |
Understand how to prepare and monitor feed and water supplies to livestock in food operations RN5184/J/502/7722 |
Level 2 | 2 | 14 |
Understand how to prepare and store savoury fillings and toppings in food manufacture RN5184/H/601/4616 |
Level 2 | 2 | 14 |
Understand how to prepare food product orders for customers in food operations RN5184/Y/502/7823 |
Level 2 | 1 | 6 |
Understand how to prepare for and conduct cleaning in place _CIP_ of plant and equipment in food operations RN5184/M/601/8314 |
Level 2 | 2 | 12 |
Understand how to prepare orders for despatch in food operations RN5184/M/602/1696 |
Level 2 | 3 | 20 |
Understand how to prepare sauces and marinades in food manufacture RN5184/R/602/1707 |
Level 2 | 2 | 8 |
Understand how to prepare to operate a counter/take away service in food operations RN5184/J/601/4589 |
Level 2 | 2 | 10 |
Understand how to prepare to operate a table/tray service in food operations RN5184/H/601/4602 |
Level 2 | 2 | 12 |
Understand how to process poultry waste by-products and edible co-products RN5184/Y/502/7885 |
Level 2 | 1 | 9 |
Understand how to process red meat waste by-products and edible co-products RN5184/D/502/7838 |
Level 2 | 1 | 9 |
Understand how to produce added value meat products in sales operations RN5184/R/502/7884 |
Level 2 | 2 | 14 |
Understand how to produce batch meat preparations and products RN5184/J/502/7879 |
Level 2 | 1 | 10 |
Understand how to produce individual packs by hand in food operations RN5184/A/502/7443 |
Level 2 | 3 | 15 |
Understand how to produce portion controlled raw meat products RN5184/R/502/7867 |
Level 2 | 1 | 8 |
Understand how to produce product packs in food operations RN5184/F/601/8298 |
Level 2 | 3 | 25 |
Understand how to produce sausages RN5184/A/502/7877 |
Level 2 | 1 | 8 |
Understand how to receive livestock in food operations RN5184/R/502/7710 |
Level 2 | 3 | 17 |
Understand how to receive poultry in food operations RN5184/D/502/7712 |
Level 2 | 3 | 20 |
Understand how to remove specified risk material in meat processing RN5184/J/502/7817 |
Level 2 | 1 | 10 |
Understand how to sell food products in a retail environment RN5184/R/601/8306 |
Level 2 | 3 | 20 |
Understand how to serve on a specialist food counter RN5184/H/602/4577 |
Level 2 | 2 | 14 |
Understand how to sharpen cutting tools for use in food operations RN5184/F/602/0634 |
Level 2 | 2 | 14 |
Understand how to slice and bag individual food products RN5184/R/601/4658 |
Level 2 | 2 | 15 |
Understand how to sort poultry waste by-products and edible co-products RN5184/T/502/7831 |
Level 2 | 1 | 9 |
Understand how to sort red meat waste by-products and edible co-products RN5184/F/502/7833 |
Level 2 | 1 | 9 |
Understand how to store and organise goods and materials in food operations RN5184/F/601/4624 |
Level 2 | 4 | 25 |
Understand how to supply materials for production in food operations RN5184/L/601/4626 |
Level 2 | 3 | 17 |
Understand how to work effectively with others in food operations RN5184/K/601/2897 |
Level 2 | 2 | 18 |
Work effectively with others in food operations RN5184/H/601/2896 |
Level 2 | 2 | 15 |
Carry out sampling for quality control in food operations RN5184/D/601/8311 |
Level 3 | 2 | 8 |
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 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 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 sustainability in food operations RN5184/L/601/2701 |
Level 3 | 4 | 34 |
Principles of weights and measures in food technology RN5184/A/602/4505 |
Level 3 | 4 | 30 |
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 |