At least 3 underpinning knowledge units have to be covered from Group D.

Underpinning Knowledge Group D

Title

Principles of product quality and improvements in food operations

The principles of food safety for manufacturing

Principles of using and storing materials in food operations

Principles of packing and labelling food products in food operations

Principles of Clean In Place (CIP) in food operations

Principles of food processing operations

Principles of raw food materials in food operations

Principles of sharpening, maintaining and selecting cutting tools and equipment in food operations

Principles of cans and closing cans in food manufacture

Principles of glass bottles and related closures in food manufacture

Principles of plastic bottles and related closures in food manufacture

Principles of continuous improvement techniques (Kaizen) in a food environment

Principles of sustainability in a food environment

Principles of evaporation in food operations

Principles of valves and pumps in food manufacture

Principles of plate heat exchangers in food manufacture

Principles of working in explosion risk areas in food operations

Principles of instrumentation and control systems in food operations

Principles of using ICT and MIS in food technology

Principles of sensory assessment in food technology

Principles of weights and measures in food technology

Principles of cleaning raw food materials

Principles of sorting and grading produce and food materials

Principles of bulk size reduction of produce and food materials

Principles of freezing methods in food technology

Principles of homogenisation in food technology

Principles of filtration in food technology

Principles of centrifugation in food technology

Principles of blanching in food technology

Principles of irradiation in food technology

Principles of aseptic packaging in food technology

Principles of bar coding in food technology

Principles of paper and board packaging in food operations

Principles of plastic and cellulose films in food and drink

4. Are you happy with the proposed optional units and the number required to be taken as a minimum in Group D?

Yes

No

If no, please explain.