Review Frame

Diploma in Food and Drink Process Operations L2 Specification

This qualification is designed for learners who are working in a range of food operations roles, typically in automated production/processing companies. It offers learners the opportunity to develop skills and knowledge required to prove competence at work. It will also suit learners competent at core production/processing activities, looking to expand their existing skills, perhaps to support multi-skilling or to develop into a specialist area such as quality assurance or laboratory operations.

The qualification is designed to confirm occupational competence in specific job roles including:

• Food and drink processing operative

• Production control operative (food and drink industries)

• Quality assurance operative (food and drink industries)

Do you agree with the proposal to develop a specific qualification to support apprenticeships for these job roles?

Yes

If no, please explain why.

The Working Groups providing recommendations to inform this consultation feel there are not enough job roles aligned to Food Manufacturing Excellence at L2 to justify this continuing as an Apprenticeship, so it is recommended FME at L2 is retained as a qualification only, but elements of FME incorporated into this apprenticeship. Note: at L4 the recommendation is that Food Manufacturing Excellence is retained as an Apprenticeship as it is more aligned to recognised job roles in Wales.

Do you agree with the proposal to discontinue the Food Manufacturing Excellence Level 2 apprenticeship and incorporate elements into this apprenticeship?

Yes

If no, please explain why.

You can now give your views on the proposed content of the qualification. Where they are available, you can click on the title of a unit to view its content. Click on the '<Return to previous page' button in the top left-hand corner (where available) or your browser back button to return to this page.

Mandatory Group A, candidates to take both of these units

Learners are required to achieve all units within this group based on current and up-to-date National Occupational Standards.

NOS Reference	NOS Title
IMPFS103	Maintain workplace food safety standards in food and drink operations
IMPHS101	Work safely in food manufacture

Are you happy with the proposed mandatory units?

Yes

If no, please explain why.

Optional Group B – Production and Processing Group

Learners must achieve at least 15 credits from the production and processing group. Note: credit and level values will need reviewing as part of the updates to qualifications.

NOS Reference	NOS Title
IMPPM103	Plan production schedules in food and drink operations
IMPPO107	Start up plant and equipment in food and drink operations
IMPPO109	Shut down plant and equipment in food and drink operations
IMPPO121	Start up multi-stage operations in food and drink operations
IMPPO123	Shut down multi-stage operations in food and drink operations
IMPPO113	Carry out product changeovers in food and drink operations
IMPPO125	Contribute to problem diagnosis in food and drink operations
IMPPO127	Contribute to problem resolution in food and drink operations
IMPPO105	Report and record production information in food and drink operations
IMPPO201	Operate central control systems in food and drink operations
IMPPO203	Control manual size reduction in food and drink operations
IMPPO205	Control size reduction in food and drink operations
IMPPO206	Control weighing in food and drink operations
IMPPO207	Control mixing in food and drink operations
IMPPO208	Control heat treatment in food and drink operations
IMPPO209	Control segregation and integrity in food and drink operations
IMPPO210	Control temperature reduction in food and drink operations
IMPPO211	Control batching in food and drink operations
IMPPO212	Control conversion in food and drink operations
IMPPO213	Control conditioning in food and drink operations
IMPPO214	Control forming in food and drink operations
IMPPO215	Control depositing in food and drink operations
IMPPO216	Control enrobing in food and drink operations
IMPPO217	Control wrapping and labelling in food and drink operations
IMPPO218	Control bottling and packing in food and drink operations
IMPPO219	Control pelletising in food and drink operations
IMPPO220	Control milling in food and drink operations
IMPPO221	Control slicing and bagging in food and drink operations
IMPPO226	Slice and bag individual products in food operations
IMPPO228	Bake off products for sale in food operations
IMPPO230	Control product defrosting in food operations
IMPPO232	Prepare sauces/marinades by hand in food operations
IMPPO234	Control membrane processing in food operations
IMPPO236	Control bottle washing in food and drink operations
IMPPO240	Control canning in food and drink operations
IMPPO241	Select and prepare raw materials in food and drink operations
IMPQI101	Maintain product quality in food and drink operations
IMPQI113	Carry out sampling in food and drink operations
IMPQI201	Organise and improve work activities in food operations
IMPQI205	Contribute to continuous improvement in food operations
IMPQI210	Contribute to the application of improvement techniques in food operations

Are you happy with these proposed optional units?

Yes

If no, please explain why.

Do you have any further comments on the proposed requirements for this unit group, particularly how many units/credits should be achieved as a minimum?

Yes

If yes, please give details here.

Optional Group C – Support Operations Group

Learners can achieve up to 10 credits from the support operations group. Note: credit and level values will need reviewing as part of the updates to qualifications.

NOS Reference	NOS Title
IMPOM117	Plan and organise your own work activities in a food business
PPL2FOH7	Communicate in a business environment
IMPHS201	Contribute to environmental safety in food manufacture
IMPPO115	Contribute to optimising work areas in food and drink operations
IMPSF119	Contribute to sustainable practice in a food environment
IMPEM107	Contribute to the maintenance of plant and equipment in food and drink operations
IMPSO401	Contribute to the effectiveness of food and drink retail operations
IMPHS104	Lift and handle materials in food manufacture
IMPPO111	Carry out task handover procedures in food and drink operations
IMPSO103	Clean in place (CIP) plant and equipment in food and drink operations
IMPSO101	Carry out hygiene cleaning in food and drink operations
IMPSO108	Control washing and drying machinery in food and drink operations

Are you happy with these proposed optional units?

Yes

If no, please explain.

Do you have any further comments on the proposed requirements for this unit group, particularly how many units/credits should be achieved as a minimum?

Yes

If yes, please give details here.

Optional Group D – Knowledge Units

Learners must achieve between 7-15 credits from Optional Group D.

Unit Reference	Title	Level	Credit
IMPQI102.2K	Principles of product quality and improvements in food operations	2	2*
IMPFS104.2K	The principles of food safety for manufacturing	2	1*
IMPSO104.3K	Principles of clean in place (CIP) in food operations	2	1*
IMPPO222.2K	Principles of food processing operations	2	1*
IMPPO242K	Principles of raw materials in food operations	2	3*
IMPPO237K	Principles of cans and closing cans in food manufacture	2	2*
IMPPO238K	Principles of glass bottles and related closures in food manufacture	2	3*
IMPPO239K	Principles of plastic bottles and related closures in food manufacture	2	3*
IMPFS104.3K	Principles of HACCP based food safety systems	2	1*
IMPQI207K	Principles of continuous improvement techniques (Kaizen) in food operations	3	3*
IMPSF102K	Principles of sustainability in food operations	3	4*
IMPFT119.2K	Principles of evaporation in food operations	2	1*
IMPHS107.2K	Principles of working in explosion risk areas in food operations	2	1*
IMPPO222.3K	Principles of instrumentation and control systems in food operations	2	3*
IMPFT106K	Principles of using ICT and MIS in food technology	3	3*
IMPFT114K	Principles of sensory assessment in food technology	3	3*
IMPFT118K	Principles of weights and measures in food technology	3	4*
IMPFT142K	Principles of cleaning raw food materials	3	3*
IMPFT143K	Principles of sorting and grading produce and food material	3	3*
IMPFT144K	Principles of bulk size reduction of produce and food materials	3	4*
IMPFT123K	Principles of freezing methods in food technology	3	4*
IMPFT145K	Principles of homogenisation in food technology	3	4*
IMPFT146K	Principles of filtration in food technology	3	4*
IMPFT147K	Principles of centrifugation in food technology	3	3*
IMPFT148K	Principles of blanching in food technology	3	3*
IMPFT149K	Principles of irradiation in food technology	3	4*

* These units are not National Occupational Standards but knowledge-based units offering deeper underpinning knowledge

Are you happy with these proposed optional units?

Yes

If no, please explain.

Do you have any further comments on the proposed requirements for this unit group, particularly how many units/credits should be achieved as a minimum?

Yes

If yes, please give details here.

Do you have any further comments on this qualification or the requirements for this apprenticeship?

Yes

If yes, please give details here.

Click on a link below to either go to the consultation for the Sales and Service Skills qualification or to finish.