FDQ Level 2 Diploma For Proficiency in Fresh Produce Industry Skills
600/2499/9
- Level: Level 2
- Type: Occupational Qualification
- Status: Available to learners
- Offered in England: Yes
- Awarding body: FDQ Limited (Recognised)
- Total credits: 37
- Guided learning hours: 126
- Total qualification time: 370
- Assessment methods: Portfolio of Evidence
Units (112)
| Unit | Level | Credits | GLH |
|---|---|---|---|
Carry out disinfection in food operations RN5184/K/601/5184 |
Level 2 | 2 | 8 |
Carry out product changeovers in food manufacture RN5184/H/601/8309 |
Level 2 | 2 | 11 |
Carry out task hand-over procedures in food manufacture RN5184/A/601/8316 |
Level 2 | 2 | 10 |
Clean in place _CIP_ plant and equipment in food operations RN5184/K/601/8313 |
Level 2 | 3 | 19 |
Communicate information and knowledge RN5184/H/600/9724 |
Level 2 | 3 | 10 |
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 keeping the workplace secure in food operations RN5184/T/502/7442 |
Level 2 | 1 | 7 |
Contribute to maintaining stock security and minimising losses in food operations RN5184/D/601/5229 |
Level 2 | 2 | 15 |
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 the effectiveness of food retail operations RN5184/H/601/5247 |
Level 2 | 2 | 10 |
Control fresh produce chopping operations RN5184/K/503/2556 |
Level 2 | 3 | 12 |
Control fresh produce drying operations RN5184/J/503/1611 |
Level 2 | 2 | 11 |
Control fresh produce grading operations RN5184/L/503/2565 |
Level 2 | 2 | 8 |
Control fresh produce peeling operations RN5184/F/503/2563 |
Level 2 | 3 | 11 |
Control fresh produce ripening operations RN5184/R/503/2454 |
Level 2 | 4 | 16 |
Control fresh produce washing operations RN5184/R/503/2552 |
Level 2 | 3 | 11 |
Control labelling in food manufacture RN5184/H/502/7453 |
Level 2 | 3 | 17 |
Control manual size reduction in food manufacture RN5184/K/502/7468 |
Level 2 | 2 | 15 |
Control packaging in food manufacture RN5184/Y/601/5178 |
Level 2 | 3 | 19 |
Control size reduction in food manufacture RN5184/M/602/1701 |
Level 2 | 3 | 20 |
Control slicing in food manufacture RN5184/R/601/4613 |
Level 2 | 3 | 17 |
Control the non-invasive testing of produce RN5184/R/503/2566 |
Level 2 | 3 | 14 |
Control the production of fresh produce product labels RN5184/D/503/2554 |
Level 2 | 2 | 10 |
Control the production of ready-to-eat fresh produce products RN5184/J/503/2564 |
Level 2 | 2 | 8 |
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 |
Cut fresh produce by hand RN5184/D/502/7886 |
Level 2 | 2 | 10 |
Display food products in a retail environment RN5184/Y/601/8307 |
Level 2 | 3 | 23 |
Grade fresh produce by hand RN5184/L/503/2551 |
Level 2 | 2 | 7 |
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 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 |
Operate central control systems in food manufacture RN5184/T/601/5172 |
Level 2 | 2 | 11 |
Plan and organise own work activities in food manufacture RN5184/A/502/7474 |
Level 2 | 1 | 5 |
Prepare orders for despatch in food operations RN5184/M/602/1715 |
Level 2 | 3 | 19 |
Prepare to receive goods and materials in food operations RN5184/F/502/7461 |
Level 2 | 1 | 8 |
Principles of HACCP based food safety systems RN5184/A/601/2631 |
Level 2 | 1 | 8 |
Principles of packing and labelling food products in food operations RN5184/Y/502/7434 |
Level 2 | 2 | 13 |
Principles of product quality and improvements in food operations RN5184/L/502/7432 |
Level 2 | 2 | 11 |
Principles of using and storing materials in food operations RN5184/R/502/7433 |
Level 2 | 1 | 7 |
Produce individual packs by hand in food operations RN5184/R/601/4580 |
Level 2 | 3 | 14 |
Receive goods and materials in food operations RN5184/A/502/7460 |
Level 2 | 2 | 11 |
Report and record production operations in food manufacture RN5184/J/502/7476 |
Level 2 | 2 | 13 |
Sculpt fresh produce by hand RN5184/K/502/7888 |
Level 2 | 2 | 10 |
Sell food products in a retail environment RN5184/L/601/8305 |
Level 2 | 2 | 14 |
Sell fresh produce on the wholesale market RN5184/M/503/2557 |
Level 2 | 3 | 9 |
Shut down plant and equipment in food manufacture RN5184/H/502/7467 |
Level 2 | 2 | 6 |
Slice and bag individual food products RN5184/T/601/4653 |
Level 2 | 2 | 15 |
Start up plant and equipment in food manufacture RN5184/Y/502/7465 |
Level 2 | 2 | 13 |
Store and retrieve information RN5184/R/601/2490 |
Level 2 | 3 | 17 |
Store goods and materials in food operations RN5184/A/601/4623 |
Level 2 | 3 | 24 |
The principles of food safety for manufacturing RN5184/K/502/0181 |
Level 2 | 1 | 9 |
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 carry out disinfection in food operations RN5184/T/601/5186 |
Level 2 | 2 | 15 |
Understand how to carry out product changeovers in food manufacture RN5184/Y/601/8310 |
Level 2 | 2 | 16 |
Understand how to carry out task hand-over procedures in food manufacture RN5184/F/601/8317 |
Level 2 | 1 | 7 |
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 keeping the workplace secure in food operations RN5184/T/502/7439 |
Level 2 | 2 | 15 |
Understand how to contribute to maintaining stock security and minimising losses in food operations RN5184/L/601/5243 |
Level 2 | 2 | 9 |
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 the effectiveness of food retail operations RN5184/K/601/5248 |
Level 2 | 2 | 11 |
Understand how to control fresh produce ripening operations RN5184/F/503/1624 |
Level 2 | 3 | 19 |
Understand how to control fresh produce washing operations RN5184/Y/503/2553 |
Level 2 | 3 | 14 |
Understand how to control manual size reduction in food manufacture RN5184/H/502/7470 |
Level 2 | 3 | 17 |
Understand how to control processes in food manufacture RN5184/Y/601/4614 |
Level 2 | 4 | 26 |
Understand how to control the non-invasive testing of produce RN5184/M/503/1621 |
Level 2 | 2 | 12 |
Understand how to control the production of fresh produce product labels RN5184/Y/503/1550 |
Level 2 | 2 | 13 |
Understand how to control the production of ready-to-eat fresh produce products RN5184/F/503/1607 |
Level 2 | 2 | 13 |
Understand how to control washing and drying machinery in food operations RN5184/T/601/4670 |
Level 2 | 2 | 12 |
Understand how to cut fresh produce by hand RN5184/H/502/7887 |
Level 2 | 2 | 13 |
Understand how to display food products in a retail environment RN5184/D/601/8308 |
Level 2 | 2 | 10 |
Understand how to grade fresh produce by hand RN5184/D/503/1548 |
Level 2 | 2 | 12 |
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 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 operate central control systems in food manufacture RN5184/A/601/5173 |
Level 2 | 2 | 10 |
Understand how to plan and organise your own work activities in food manufacture RN5184/L/502/7477 |
Level 2 | 1 | 10 |
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 receive goods and materials in food operations RN5184/J/502/7431 |
Level 2 | 4 | 28 |
Understand how to report and record production operations in food manufacture RN5184/M/502/7486 |
Level 2 | 2 | 13 |
Understand how to sculpt fresh produce by hand RN5184/M/502/7889 |
Level 2 | 2 | 13 |
Understand how to sell food products in a retail environment RN5184/R/601/8306 |
Level 2 | 3 | 20 |
Understand how to sell fresh produce on the wholesale market RN5184/T/503/2558 |
Level 2 | 2 | 13 |
Understand how to shut down plant and equipment in food manufacture RN5184/M/502/7469 |
Level 2 | 2 | 8 |
Understand how to slice and bag individual food products RN5184/R/601/4658 |
Level 2 | 2 | 15 |
Understand how to start up plant and equipment in food manufacture RN5184/D/502/7466 |
Level 2 | 2 | 9 |
Understand how to store and organise goods and materials in food operations RN5184/F/601/4624 |
Level 2 | 4 | 25 |
Understand how to unload goods and materials in food operations RN5184/T/502/7358 |
Level 2 | 2 | 13 |
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 |
Principles of bar coding in food operations RN5184/D/602/4562 |
Level 3 | 3 | 20 |
Principles of cleaning raw food materials RN5184/T/602/4552 |
Level 3 | 3 | 22 |
Principles of continuous improvement techniques _Kaizen_ in food operations RN5184/F/601/2954 |
Level 3 | 3 | 15 |
Principles of fresh produce handling and quality RN5184/F/503/1610 |
Level 3 | 3 | 23 |
Principles of fresh produce packaging and preservation RN5184/A/503/1623 |
Level 3 | 4 | 26 |
Principles of fresh produce ripening RN5184/H/503/1602 |
Level 3 | 4 | 31 |
Principles of fresh produce wholesaling RN5184/M/503/2560 |
Level 3 | 4 | 32 |
Principles of paper and board packaging in food operations RN5184/K/602/4564 |
Level 3 | 4 | 34 |
Principles of plastic and cellulose films in food and drink RN5184/M/602/4565 |
Level 3 | 4 | 34 |
Principles of sorting and grading produce and food materials RN5184/A/602/4553 |
Level 3 | 3 | 22 |
Principles of sustainability in food operations RN5184/L/601/2701 |
Level 3 | 4 | 34 |
Principles of the fresh produce handling systems RN5184/T/503/1622 |
Level 3 | 3 | 18 |
Principles of the fresh produce supply chain RN5184/D/503/1551 |
Level 3 | 3 | 20 |
Principles of weights and measures in food technology RN5184/A/602/4505 |
Level 3 | 4 | 30 |