Qualification details for FDQ Level 3 NVQ in Food Manufacture - National Database of Accredited Qualifications

FDQ Level 3 NVQ in Food Manufacture

Qualification summary

This NVQ is appropriate to candidates who are involved in the following activities:

1) Competencies which involves the application of knowledge and skills in a broad range of varied work activities performed in a wide variety of contexts
2) Competent in complex and non-rountine tasks
3) Conduct some technical activities
4) Develop self and others

Candidates will be required to demonstrate competence which involves the application of knowledge and skills in a broad range of varied work activities performed in a wide variety of contexts, most of which are complex and non-routine. There is considerabe responsibility and autonomy, and control or guidance of others is often required.

The aim of the new suite of Food and Drink Sector-wide qualifications framework which includes the this NVQ Level 3 award:

1) Increase flexibility and breadth of choice for individuals and employers
2) Increase relevance amidst changing sector circumstances and multi-skilling of individuals
3) Exploit potential to increase scope of S/NVQs, their market and uptake
4) Recognise sub-sector achievement where there this is required, e.g. bakery, butchery, meat and poultry processing - this is not applicable to the NVQ Level 1 award
5) Provide capacity to extend sub-sector recognition in response to employer needs, e.g. dairy, brewing, sweet confectionary
6) Reduce N/SVQ costs to employers, providers and individuals
7) Enhance progression opportunities and better support transferability of skills
8) Better recognise and link knowledge achievement in N/SVQs with that in Vocationally-linked qualifications
9) Provide a more responsive process for continuous development and improvement of N/SVQs
10) Ensure that N/SVQ development is in line with intelligence and needs identified in the Sector Skills Agreement

Qualification details

Qualification reference number

500/2283/0

Awarding body

FDQ - Food and Drink Qualifications

Qualification level

Qualification type

NVQ - National Vocational Qualification

Qualification dates

Accreditation start date:

01/08/2007

Operational start date in centres:

01/10/2007

Accreditation end date:

31/12/2010

Certification end date:

31/12/2013

Qualification offered in and the approval age ranges

England

16-18, 18+, 19+

Wales

16-18, 18+, 19+

N.Ireland

16-18, 18+, 19+

DCSF/DIUS

Approval start date:

13/08/2007

Approval end date:

31/12/2010

Languages Offered In

English

Progression

Candidates are encouraged to progress from the Level 2 award to the Level 3 award as units are included.

Also, the NVQ Level 3 Food Manufacture award will be included in the new Modern Apprenticeship framework. There is also opportunity to progress onto Food and Drink Qualifications Management suite of VRQ qualifications.

Potential job occupations

Abattoir Operative
Baker
Butcher
Confectioner
Farm Worker (livestock)
Fish Farmer
Lift Truck Operator
Manager
Meat Process Worker
Packaging Operative/Manager
Store Owner/Manager
Supervisor/Team Leader

Qualification sector/subject area<br>Qualification sub-areas

04 Engineering and Manufacturing Technologies
- 04.2 Manufacturing Technologies

Qualification guided learning hours

N/A

Overall grading system for the qualification

Pass

Unit assessment methods

Portfolio of Evidence

Overall assessment method for the qualification

External Quality control will be completed in line with the assessment strategy as specified below:

· It is strongly recommended that each year all external verifiers will complete a minimum of two days Continuing Professional Development (CPD), composed of training or other developmental activities relevant to the food and drink sector and approved by the Awarding Body. Training should include relevant updating in respect of changes to legislation and regulations impacting on the sector, standardisation activities and good practice developments in assessment and verification practice. Improve will be invited by Awarding Bodies to observe and/or provide relevant input to CPD activity as appropriate.

· Awarding Bodies will operate a Risk Rating system applied to each active approved centre. Details of the Risk Rating system should be provided as part of the submission for accreditation of the qualification to the relevant qualifications regulatory authority. The Awarding Bodies will carry out risk assessment and risk rate each approved centre for food and drink competency-based qualifications. External verification activity, and in particular the scope and rigour of sampling, will then be required to reflect the risk rating status.

· Improve, through its Standards and Qualifications team, will maintain ongoing dialogue with Awarding Bodies to monitor practices, consider issues and gain feedback on the standards based units of competence

Performance Measures

Qualification structure summary

This qualification accreditation number provides pathways to the following qualifications:

Level 3 NVQ in Food Manufacture (Specialist Craft Bakery Skills);
Level 3 NVQ in Food Manufacture (Specialist Improvement Skills);
Level 3 NVQ in Food Manufacture (Specialist Management Skills);
Level 3 NVQ in Food Manufacture (Specialist Meat and Poultry Skills);
Level 3 NVQ in Food Manufacture (Specialist Supply Chain Skills);
Level 3 NVQ in Food Manufacture (Specialist Technical Skills).

Candidates must complete the relevant mandatory unit plus a minimum of five optional units and a maximum of two specified units from their chosen pathway (total eight units).

Qualification structure

A - Specialist Craft Bakery Skills pathway
- A1 - Mandatory unit
  - J/104/0073 - Monitor food safety at critical control points in manufacture
- A2 - Optional units
  - F/104/0038 - Plan and co-ordinate bake-off operations in food manufacture
  - R/104/0027 - Control production of bakery products
  - A/104/0040 - Design and develop specialist individual dough based products
  - F/104/0041 - Produce specialist individual dough based products
  - J/104/0042 - Evaluate specialist individual dough based products
  - L/104/0043 - Design and develop specialist individual flour confectionery products
  - F/104/0069 - Produce specialist individual flour confectionery products
  - R/104/0044 - Evaluate specialist individual flour confectionery products
  - D/103/1587 - Manage your own resources and professional development
  - J/103/1583 - Develop productive working relationships with colleagues
  - F/104/0119 - Communicate effectively
  - L/102/2433 - Monitor Procedures to Control Risks to Health and Safety
- A3 - Specified units
  - K/103/9546 - Develop an organisation’s marketing strategy
  - Y/103/9591 - Develop a business to business motivation strategy and plan
  - D/103/9592 - Manage business to business motivation plans
  - H/103/9593 - Implement business to business motivation activity
  - R/104/0075 - Organise planning and review meetings in food manufacture
  - K/104/0129 - Monitor and maintain required standards of conduct in food manufacture
  - L/104/0074 - Interpret and communicate information and data in food manufacture
  - Y/104/0076 - Monitor and evaluate customer service in food manufacture
  - D/104/0077 - Monitor product quality in food manufacture
  - H/104/0078 - Carry out sampling for quality control in food manufacture
  - K/104/0079 - Carry out testing for quality control in food manufacture
  - D/104/0080 - Monitor and control quality of work activities in food manufacture
  - H/104/0081 - Monitor and control throughput to achieve targets in food manufacture
  - K/104/0082 - Implement and evaluate an improvement programme in food manufacture
  - M/104/0083 - Carry out quality audits in food manufacture
  - A/104/0023 - Raise food safety awareness in manufacture
  - T/104/0084 - Contribute to continuous improvement of food safety in manufacture
  - A/104/0085 - Control and monitor safe supply of raw materials and ingredients in food manufacture
  - F/104/0086 - Maintain, promote and improve environmental good practice in food manufacture
  - J/104/0087 - Monitor health, safety and environmental systems in food manufacture
  - T/104/0053 - Support commissioning of plant, equipment and processes in food manufacture
  - A/104/0054 - Maintain plant and equipment in food manufacture
  - L/104/0088 - Develop test samples in food manufacture
  - R/104/0089 - Develop product specifications in food manufacture
  - Y/104/0045 - Organise the receipt and storage of goods in food manufacture
  - D/104/0046 - Monitor and maintain storage conditions in food manufacture
  - H/104/0047 - Monitor stored goods and materials in food manufacture
  - K/104/0048 - Monitor and maintain storage systems and procedures in food manufacture
  - T/104/0036 - Set up and maintain picking and packing orders in food manufacture
  - A/104/0037 - Monitor effectiveness of picking and packing operations in food manufacture
  - M/104/0049 - Plan resources to meet anticipated demand for products in food manufacture
  - H/104/0050 - Monitor wrapping and labelling of products in food manufacture
  - K/104/0051 - Set up and maintain despatch and transport of products in food manufacture
  - M/104/0052 - Monitor effectiveness of despatch and transport operations in food manufacture
  - J/104/0090 - Evaluate and improve production in food manufacture
  - L/104/0060 - Plan production schedules in food manufacture
  - R/104/0061 - Monitor and report on production progress in food manufacture
  - Y/104/0062 - Diagnose and solve production problems in food manufacture
  - D/104/0063 - Carry out process control of production in food manufacture
  - H/104/0064 - Produce production specifications in food manufacture
  - K/104/0065 - Start up plant and equipment in food manufacture
  - F/104/0055 - Shut down plant and equipment in food manufacture
  - J/104/0056 - Start up multi-stage operations in food manufacture
  - L/104/0057 - Shut down multi-stage operations in food manufacture
  - R/104/0058 - Contribute to security planning and implementation in food manufacture
  - Y/104/0059 - Monitor and control the recovery of by-products and waste disposal in food manufacture
  - J/104/0025 - Plan and co-ordinate food services
  - Y/104/0031 - Contribute to converting livestock into meat
  - D/104/0032 - Monitor and control the recovery and disposal of meat processing by-products
  - H/104/0033 - Monitor and control meat and poultry processing
  - T/104/0070 - Arrange transport scheduling for delivery of livestock in food manufacture
  - A/104/0071 - Monitor and control reception of livestock in food manufacture
  - F/104/0072 - Maintain lairage and antemortem facilities in food manufacture
  - L/104/0091 - Set up and maintain retail operations in food manufacture
  - R/104/0092 - Monitor effectiveness of retail operations in food manufacture
  - Y/104/0093 - Set up and maintain food service operations in food manufacture
  - M/104/0066 - Contribute to optimising work areas in food manufacture
  - T/104/0067 - Resolve production problems in food manufacture
  - A/104/0068 - Diagnose production problems in food manufacture
  - L/104/0026 - Maximise sales of food products in a retail environment
  - H/104/0095 - Provide information to support operational plans in food manufacture
  - K/104/0096 - Develop, implement and evaluate quality assurance systems in food manufacture
  - M/104/0097 - Evaluate and improve quality assurance systems in food manufacture
  - T/104/0098 - Allocate roles and responsibilities for food safety management in manufacture
  - A/104/0099 - Implement controls to manage safe food sources and products in manufacture
  - H/104/0100 - Assess operations for effectiveness and compliance with food safety standards in manufacture
  - K/104/0101 - Report on compliance with food safety requirements in manufacture
  - M/104/0102 - Analyse food safety hazards and risks in manufacture
  - T/104/0103 - Produce action plan to control food safety hazards and risks in manufacture
  - A/104/0104 - Develop policy and guidelines to manage food safety in manufacture
  - F/104/0105 - Develop working practices and procedures to manage food safety in manufacture
  - J/104/0106 - Develop recording procedures to monitor food safety in manufacture
  - L/104/0107 - Provide guidance on food safety information
  - R/104/0108 - Implement systems for food safety information
  - Y/104/0109 - Develop policy and practice to manage health, safety and environmental systems in food manufacture
  - L/104/0110 - Manage commissioning and handover of plant and equipment in food manufacture
  - R/104/0111 - Develop and manage relationships with external organisations in food manufacture
  - Y/104/0112 - Assess production requirements and calculate operational costs in food manufacture
  - D/104/0113 - Develop specifications for safe sources and supply of raw materials and ingredients in food manufacture
  - H/104/0114 - Develop health, safety and environmental management systems in food manufacture
  - K/104/0115 - Implement health, safety and environmental management systems in food manufacture
  - M/104/0116 - Undertake market research for food product development
  - T/104/0117 - Manage production trials in food manufacture
  - A/104/0118 - Manage and evaluate production performance in food manufacture
  - L/103/1598 - Develop and implement operational plans for your area of responsibility
  - H/103/1591 - Promote equality of opportunity and diversity in your area of responsibility
  - H/103/1588 - Provide leadership in your area of responsibility
  - J/103/1602 - Ensure compliance with legal, regulatory, ethical and social requirements
  - H/103/1607 - Lead change
  - M/103/1593 - Plan change
  - T/103/1594 - Implement change
  - A/103/1595 - Recruit, select and keep colleagues
  - D/103/1590 - Allocate and monitor the progress and quality of work in your area of responsibility
  - Y/103/1586 - Provide learning opportunities for colleagues
  - L/103/1603 - Manage finance for your area of responsibility
  - U1051772 - Promote a Health and Safety Culture Within the Workplace
  - U1051774 - Conduct an Assessment of Risks in the Workplace
  - J/103/1597 - Manage a project
  - T/104/0120 - Manage and store information
  - D/103/6790 - Monitor and solve customer service problems
  - Y/101/2942 - Plan How to Improve Your Sales and Marketing
  - D/101/2943 - Improve Your Sales and Marketing
  - M/101/4485 - Explore Markets Abroad
  - T/101/4486 - Plan How to Develop the Business Using the Internet
  - F/103/7611 - Evaluate the receipt of payments from customers
  - Y/101/2939 - Enable Learning through Demonstrations and Instruction
  - R/101/2938 - Enable Individual Learning through Coaching
B - Specialist Improvement Skills pathway
- B1 - Mandatory unit
  - F/104/0119 - Communicate effectively
- B2 - Optional units
  - D/104/0077 - Monitor product quality in food manufacture
  - H/104/0078 - Carry out sampling for quality control in food manufacture
  - K/104/0079 - Carry out testing for quality control in food manufacture
  - D/104/0080 - Monitor and control quality of work activities in food manufacture
  - H/104/0081 - Monitor and control throughput to achieve targets in food manufacture
  - K/104/0082 - Implement and evaluate an improvement programme in food manufacture
  - M/104/0083 - Carry out quality audits in food manufacture
  - J/104/0073 - Monitor food safety at critical control points in manufacture
  - J/104/0090 - Evaluate and improve production in food manufacture
  - D/103/1587 - Manage your own resources and professional development
- B3 - Specified units
  - H/103/9593 - Implement business to business motivation activity
  - R/104/0075 - Organise planning and review meetings in food manufacture
  - K/104/0129 - Monitor and maintain required standards of conduct in food manufacture
  - L/104/0074 - Interpret and communicate information and data in food manufacture
  - Y/104/0076 - Monitor and evaluate customer service in food manufacture
  - A/104/0023 - Raise food safety awareness in manufacture
  - J/104/0073 - Monitor food safety at critical control points in manufacture
  - T/104/0084 - Contribute to continuous improvement of food safety in manufacture
  - A/104/0085 - Control and monitor safe supply of raw materials and ingredients in food manufacture
  - F/104/0086 - Maintain, promote and improve environmental good practice in food manufacture
  - J/104/0087 - Monitor health, safety and environmental systems in food manufacture
  - T/104/0053 - Support commissioning of plant, equipment and processes in food manufacture
  - A/104/0054 - Maintain plant and equipment in food manufacture
  - L/104/0088 - Develop test samples in food manufacture
  - R/104/0089 - Develop product specifications in food manufacture
  - Y/104/0045 - Organise the receipt and storage of goods in food manufacture
  - D/104/0046 - Monitor and maintain storage conditions in food manufacture
  - H/104/0047 - Monitor stored goods and materials in food manufacture
  - K/104/0048 - Monitor and maintain storage systems and procedures in food manufacture
  - T/104/0036 - Set up and maintain picking and packing orders in food manufacture
  - A/104/0037 - Monitor effectiveness of picking and packing operations in food manufacture
  - M/104/0049 - Plan resources to meet anticipated demand for products in food manufacture
  - H/104/0050 - Monitor wrapping and labelling of products in food manufacture
  - K/104/0051 - Set up and maintain despatch and transport of products in food manufacture
  - M/104/0052 - Monitor effectiveness of despatch and transport operations in food manufacture
  - J/104/0090 - Evaluate and improve production in food manufacture
  - L/104/0060 - Plan production schedules in food manufacture
  - R/104/0061 - Monitor and report on production progress in food manufacture
  - Y/104/0062 - Diagnose and solve production problems in food manufacture
  - D/104/0063 - Carry out process control of production in food manufacture
  - H/104/0064 - Produce production specifications in food manufacture
  - F/104/0038 - Plan and co-ordinate bake-off operations in food manufacture
  - K/104/0065 - Start up plant and equipment in food manufacture
  - F/104/0055 - Shut down plant and equipment in food manufacture
  - J/104/0056 - Start up multi-stage operations in food manufacture
  - L/104/0057 - Shut down multi-stage operations in food manufacture
  - R/104/0058 - Contribute to security planning and implementation in food manufacture
  - Y/104/0059 - Monitor and control the recovery of by-products and waste disposal in food manufacture
  - J/104/0025 - Plan and co-ordinate food services
  - Y/104/0031 - Contribute to converting livestock into meat
  - D/104/0032 - Monitor and control the recovery and disposal of meat processing by-products
  - H/104/0033 - Monitor and control meat and poultry processing
  - T/104/0070 - Arrange transport scheduling for delivery of livestock in food manufacture
  - A/104/0071 - Monitor and control reception of livestock in food manufacture
  - F/104/0072 - Maintain lairage and antemortem facilities in food manufacture
  - R/104/0027 - Control production of bakery products
  - A/104/0040 - Design and develop specialist individual dough based products
  - F/104/0041 - Produce specialist individual dough based products
  - J/104/0042 - Evaluate specialist individual dough based products
  - L/104/0043 - Design and develop specialist individual flour confectionery products
  - F/104/0069 - Produce specialist individual flour confectionery products
  - R/104/0044 - Evaluate specialist individual flour confectionery products
  - L/104/0091 - Set up and maintain retail operations in food manufacture
  - R/104/0092 - Monitor effectiveness of retail operations in food manufacture
  - Y/104/0093 - Set up and maintain food service operations in food manufacture
  - H/104/0128 - Monitor effectiveness of food service operations in food manufacture
  - M/104/0066 - Contribute to optimising work areas in food manufacture
  - T/104/0067 - Resolve production problems in food manufacture
  - A/104/0068 - Diagnose production problems in food manufacture
  - L/104/0026 - Maximise sales of food products in a retail environment
  - K/104/0096 - Develop, implement and evaluate quality assurance systems in food manufacture
  - M/104/0097 - Evaluate and improve quality assurance systems in food manufacture
  - L/103/1598 - Develop and implement operational plans for your area of responsibility
  - J/103/1583 - Develop productive working relationships with colleagues
  - A/103/1595 - Recruit, select and keep colleagues
  - D/103/1590 - Allocate and monitor the progress and quality of work in your area of responsibility
  - U1051772 - Promote a Health and Safety Culture Within the Workplace
  - U1051774 - Conduct an Assessment of Risks in the Workplace
  - J/103/1597 - Manage a project
  - T/104/0120 - Manage and store information
  - D/103/6790 - Monitor and solve customer service problems
  - L/102/2433 - Monitor Procedures to Control Risks to Health and Safety
  - Y/101/2942 - Plan How to Improve Your Sales and Marketing
  - D/101/2943 - Improve Your Sales and Marketing
  - F/103/7611 - Evaluate the receipt of payments from customers
  - Y/101/2939 - Enable Learning through Demonstrations and Instruction
  - R/101/2938 - Enable Individual Learning through Coaching
C - Specialist Management Skills pathway
- C1 - Mandatory unit
  - F/104/0119 - Communicate effectively
- C2 - Optional units
  - H/103/9593 - Implement business to business motivation activity
  - K/104/0129 - Monitor and maintain required standards of conduct in food manufacture
  - L/104/0074 - Interpret and communicate information and data in food manufacture
  - Y/104/0076 - Monitor and evaluate customer service in food manufacture
  - J/104/0073 - Monitor food safety at critical control points in manufacture
  - L/104/0060 - Plan production schedules in food manufacture
  - R/104/0061 - Monitor and report on production progress in food manufacture
  - Y/104/0062 - Diagnose and solve production problems in food manufacture
  - D/104/0063 - Carry out process control of production in food manufacture
  - H/104/0064 - Produce production specifications in food manufacture
  - F/104/0038 - Plan and co-ordinate bake-off operations in food manufacture
  - K/104/0065 - Start up plant and equipment in food manufacture
  - F/104/0055 - Shut down plant and equipment in food manufacture
  - J/104/0056 - Start up multi-stage operations in food manufacture
  - L/104/0057 - Shut down multi-stage operations in food manufacture
  - J/104/0025 - Plan and co-ordinate food services
  - L/104/0091 - Set up and maintain retail operations in food manufacture
  - R/104/0092 - Monitor effectiveness of retail operations in food manufacture
  - Y/104/0093 - Set up and maintain food service operations in food manufacture
  - H/104/0128 - Monitor effectiveness of food service operations in food manufacture
  - D/103/1587 - Manage your own resources and professional development
  - L/103/1598 - Develop and implement operational plans for your area of responsibility
  - J/103/1583 - Develop productive working relationships with colleagues
  - A/103/1595 - Recruit, select and keep colleagues
  - D/103/1590 - Allocate and monitor the progress and quality of work in your area of responsibility
  - T/104/0120 - Manage and store information
  - D/103/6790 - Monitor and solve customer service problems
  - Y/101/2942 - Plan How to Improve Your Sales and Marketing
  - D/101/2943 - Improve Your Sales and Marketing
  - F/103/7611 - Evaluate the receipt of payments from customers
  - Y/101/2939 - Enable Learning through Demonstrations and Instruction
  - R/101/2938 - Enable Individual Learning through Coaching
- C3 - Specified units
  - K/103/9546 - Develop an organisation’s marketing strategy
  - Y/103/9591 - Develop a business to business motivation strategy and plan
  - D/103/9592 - Manage business to business motivation plans
  - R/104/0075 - Organise planning and review meetings in food manufacture
  - D/104/0077 - Monitor product quality in food manufacture
  - H/104/0078 - Carry out sampling for quality control in food manufacture
  - K/104/0079 - Carry out testing for quality control in food manufacture
  - D/104/0080 - Monitor and control quality of work activities in food manufacture
  - H/104/0081 - Monitor and control throughput to achieve targets in food manufacture
  - K/104/0082 - Implement and evaluate an improvement programme in food manufacture
  - M/104/0083 - Carry out quality audits in food manufacture
  - A/104/0023 - Raise food safety awareness in manufacture
  - T/104/0084 - Contribute to continuous improvement of food safety in manufacture
  - A/104/0085 - Control and monitor safe supply of raw materials and ingredients in food manufacture
  - F/104/0086 - Maintain, promote and improve environmental good practice in food manufacture
  - J/104/0087 - Monitor health, safety and environmental systems in food manufacture
  - T/104/0053 - Support commissioning of plant, equipment and processes in food manufacture
  - A/104/0054 - Maintain plant and equipment in food manufacture
  - L/104/0088 - Develop test samples in food manufacture
  - R/104/0089 - Develop product specifications in food manufacture
  - Y/104/0045 - Organise the receipt and storage of goods in food manufacture
  - D/104/0046 - Monitor and maintain storage conditions in food manufacture
  - H/104/0047 - Monitor stored goods and materials in food manufacture
  - K/104/0048 - Monitor and maintain storage systems and procedures in food manufacture
  - T/104/0036 - Set up and maintain picking and packing orders in food manufacture
  - A/104/0037 - Monitor effectiveness of picking and packing operations in food manufacture
  - M/104/0049 - Plan resources to meet anticipated demand for products in food manufacture
  - H/104/0050 - Monitor wrapping and labelling of products in food manufacture
  - K/104/0051 - Set up and maintain despatch and transport of products in food manufacture
  - M/104/0052 - Monitor effectiveness of despatch and transport operations in food manufacture
  - J/104/0090 - Evaluate and improve production in food manufacture
  - R/104/0058 - Contribute to security planning and implementation in food manufacture
  - Y/104/0059 - Monitor and control the recovery of by-products and waste disposal in food manufacture
  - Y/104/0031 - Contribute to converting livestock into meat
  - D/104/0032 - Monitor and control the recovery and disposal of meat processing by-products
  - H/104/0033 - Monitor and control meat and poultry processing
  - T/104/0070 - Arrange transport scheduling for delivery of livestock in food manufacture
  - A/104/0071 - Monitor and control reception of livestock in food manufacture
  - F/104/0072 - Maintain lairage and antemortem facilities in food manufacture
  - R/104/0027 - Control production of bakery products
  - A/104/0040 - Design and develop specialist individual dough based products
  - F/104/0041 - Produce specialist individual dough based products
  - J/104/0042 - Evaluate specialist individual dough based products
  - L/104/0043 - Design and develop specialist individual flour confectionery products
  - F/104/0069 - Produce specialist individual flour confectionery products
  - R/104/0044 - Evaluate specialist individual flour confectionery products
  - M/104/0066 - Contribute to optimising work areas in food manufacture
  - T/104/0067 - Resolve production problems in food manufacture
  - A/104/0068 - Diagnose production problems in food manufacture
  - L/104/0026 - Maximise sales of food products in a retail environment
  - H/104/0095 - Provide information to support operational plans in food manufacture
  - K/104/0096 - Develop, implement and evaluate quality assurance systems in food manufacture
  - M/104/0097 - Evaluate and improve quality assurance systems in food manufacture
  - T/104/0098 - Allocate roles and responsibilities for food safety management in manufacture
  - A/104/0099 - Implement controls to manage safe food sources and products in manufacture
  - H/104/0100 - Assess operations for effectiveness and compliance with food safety standards in manufacture
  - K/104/0101 - Report on compliance with food safety requirements in manufacture
  - M/104/0102 - Analyse food safety hazards and risks in manufacture
  - T/104/0103 - Produce action plan to control food safety hazards and risks in manufacture
  - A/104/0104 - Develop policy and guidelines to manage food safety in manufacture
  - F/104/0105 - Develop working practices and procedures to manage food safety in manufacture
  - J/104/0106 - Develop recording procedures to monitor food safety in manufacture
  - L/104/0107 - Provide guidance on food safety information
  - R/104/0108 - Implement systems for food safety information
  - Y/104/0109 - Develop policy and practice to manage health, safety and environmental systems in food manufacture
  - L/104/0110 - Manage commissioning and handover of plant and equipment in food manufacture
  - R/104/0111 - Develop and manage relationships with external organisations in food manufacture
  - Y/104/0112 - Assess production requirements and calculate operational costs in food manufacture
  - D/104/0113 - Develop specifications for safe sources and supply of raw materials and ingredients in food manufacture
  - H/104/0114 - Develop health, safety and environmental management systems in food manufacture
  - K/104/0115 - Implement health, safety and environmental management systems in food manufacture
  - M/104/0116 - Undertake market research for food product development
  - T/104/0117 - Manage production trials in food manufacture
  - A/104/0118 - Manage and evaluate production performance in food manufacture
  - H/103/1591 - Promote equality of opportunity and diversity in your area of responsibility
  - H/103/1588 - Provide leadership in your area of responsibility
  - J/103/1602 - Ensure compliance with legal, regulatory, ethical and social requirements
  - H/103/1607 - Lead change
  - M/103/1593 - Plan change
  - T/103/1594 - Implement change
  - Y/103/1586 - Provide learning opportunities for colleagues
  - L/103/1603 - Manage finance for your area of responsibility
  - U1051772 - Promote a Health and Safety Culture Within the Workplace
  - U1051774 - Conduct an Assessment of Risks in the Workplace
  - J/103/1597 - Manage a project
  - L/102/2433 - Monitor Procedures to Control Risks to Health and Safety
  - M/101/4485 - Explore Markets Abroad
  - T/101/4486 - Plan How to Develop the Business Using the Internet
D - Specialist Meat and Poultry Skills pathway
- D1 - Mandatory unit
  - J/104/0073 - Monitor food safety at critical control points in manufacture
- D2 - Optional units
  - Y/104/0031 - Contribute to converting livestock into meat
  - D/104/0032 - Monitor and control the recovery and disposal of meat processing by-products
  - H/104/0033 - Monitor and control meat and poultry processing
  - T/104/0070 - Arrange transport scheduling for delivery of livestock in food manufacture
  - A/104/0071 - Monitor and control reception of livestock in food manufacture
  - F/104/0072 - Maintain lairage and antemortem facilities in food manufacture
  - D/103/1587 - Manage your own resources and professional development
  - J/103/1583 - Develop productive working relationships with colleagues
  - F/104/0119 - Communicate effectively
  - L/102/2433 - Monitor Procedures to Control Risks to Health and Safety
- D3 - Specified units
  - K/103/9546 - Develop an organisation’s marketing strategy
  - Y/103/9591 - Develop a business to business motivation strategy and plan
  - D/103/9592 - Manage business to business motivation plans
  - H/103/9593 - Implement business to business motivation activity
  - R/104/0075 - Organise planning and review meetings in food manufacture
  - K/104/0129 - Monitor and maintain required standards of conduct in food manufacture
  - L/104/0074 - Interpret and communicate information and data in food manufacture
  - Y/104/0076 - Monitor and evaluate customer service in food manufacture
  - D/104/0077 - Monitor product quality in food manufacture
  - H/104/0078 - Carry out sampling for quality control in food manufacture
  - K/104/0079 - Carry out testing for quality control in food manufacture
  - D/104/0080 - Monitor and control quality of work activities in food manufacture
  - H/104/0081 - Monitor and control throughput to achieve targets in food manufacture
  - K/104/0082 - Implement and evaluate an improvement programme in food manufacture
  - M/104/0083 - Carry out quality audits in food manufacture
  - A/104/0023 - Raise food safety awareness in manufacture
  - T/104/0084 - Contribute to continuous improvement of food safety in manufacture
  - A/104/0085 - Control and monitor safe supply of raw materials and ingredients in food manufacture
  - F/104/0086 - Maintain, promote and improve environmental good practice in food manufacture
  - J/104/0087 - Monitor health, safety and environmental systems in food manufacture
  - T/104/0053 - Support commissioning of plant, equipment and processes in food manufacture
  - A/104/0054 - Maintain plant and equipment in food manufacture
  - L/104/0088 - Develop test samples in food manufacture
  - R/104/0089 - Develop product specifications in food manufacture
  - Y/104/0045 - Organise the receipt and storage of goods in food manufacture
  - D/104/0046 - Monitor and maintain storage conditions in food manufacture
  - H/104/0047 - Monitor stored goods and materials in food manufacture
  - K/104/0048 - Monitor and maintain storage systems and procedures in food manufacture
  - T/104/0036 - Set up and maintain picking and packing orders in food manufacture
  - A/104/0037 - Monitor effectiveness of picking and packing operations in food manufacture
  - M/104/0049 - Plan resources to meet anticipated demand for products in food manufacture
  - H/104/0050 - Monitor wrapping and labelling of products in food manufacture
  - K/104/0051 - Set up and maintain despatch and transport of products in food manufacture
  - M/104/0052 - Monitor effectiveness of despatch and transport operations in food manufacture
  - J/104/0090 - Evaluate and improve production in food manufacture
  - L/104/0060 - Plan production schedules in food manufacture
  - R/104/0061 - Monitor and report on production progress in food manufacture
  - Y/104/0062 - Diagnose and solve production problems in food manufacture
  - D/104/0063 - Carry out process control of production in food manufacture
  - H/104/0064 - Produce production specifications in food manufacture
  - F/104/0038 - Plan and co-ordinate bake-off operations in food manufacture
  - K/104/0065 - Start up plant and equipment in food manufacture
  - F/104/0055 - Shut down plant and equipment in food manufacture
  - J/104/0056 - Start up multi-stage operations in food manufacture
  - L/104/0057 - Shut down multi-stage operations in food manufacture
  - R/104/0058 - Contribute to security planning and implementation in food manufacture
  - Y/104/0059 - Monitor and control the recovery of by-products and waste disposal in food manufacture
  - J/104/0025 - Plan and co-ordinate food services
  - R/104/0027 - Control production of bakery products
  - A/104/0040 - Design and develop specialist individual dough based products
  - F/104/0041 - Produce specialist individual dough based products
  - J/104/0042 - Evaluate specialist individual dough based products
  - L/104/0043 - Design and develop specialist individual flour confectionery products
  - F/104/0069 - Produce specialist individual flour confectionery products