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Specification
Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) For first registration September 2010
Edexcel competence-based qualifications
Edexcel, a Pearson company, is the UK’s largest awarding organisation offering vocational and academic qualifications and testing, to employers, training providers, colleges, schools, and other places of learning in the UK, and in over 85 countries worldwide.
Our specialist suite of qualifications include NVQs, Competence Based qualifications, Apprenticeships, WorkSkills, Functional Skills, Foundation Learning, as well as our exclusive range of BTECs, from entry level right through to Higher National Diplomas.
References to third party material made in this specification are made in good faith. Edexcel does not endorse, approve or accept responsibility for the content of materials, which may be subject to change, or any opinions expressed therein. (Material may include textbooks, journals, magazines and other publications and websites.)
Authorised by Roger Beard Prepared by Natalie Muller
Publication Code N025175
All the material in this publication is copyright © Edexcel Limited 2010
Contents
Qualification titles covered by this specification 1
Key features of the Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) 3
What is the purpose of these qualifications? 3
Who are these qualifications for? 3
What are the benefits of these qualifications to the learner and employer? 4
What are the potential job roles for those working towards these qualifications? 4
What progression opportunities are available to learners who achieve these qualifications? 4
What is the qualification structure for the Edexcel Level 2 Award for Proficiency in Brewing Industry Skills (QCF)? 5
What is the qualification structure for the Edexcel Level 2 Certificate for Proficiency in Brewing Industry Skills (QCF)? 10
What is the qualification structure for the Edexcel Level 2 Diploma for Proficiency in Brewing Industry Skills (QCF)? 18
How are the qualifications graded and assessed? 25
Assessment strategy 25
Types of evidence 26
Centre recognition and approval 27
Centre recognition 27
Approvals agreement 27
Quality assurance 27
What resources are required to deliver these qualifications? 27
Unit format 28
Units 29
Unit 1: Control Transfer of Liquid into a Tank in Brewing 31
Unit 2: Control Fermentation in Brewing 35
Unit 3: Control Yeast Cropping and Storage in Brewing 39
Unit 4: Control Yeast Selection, Treatment and Pitching in Brewing 43
Unit 5: Control Kegging in Brewing 47
Unit 6: Contribute to the Maintenance of Plant and Equipment in Food Operations 51
Unit 7: Understand how to Contribute to the Maintenance of Plant and Equipment in Food Operations 55
Unit 8: Interpret and Communicate Information and Data in Food Operations 61
Unit 9: Understand how to Interpret and Communicate Information and Data in Food Operations 65
Unit 10: Monitor Food Hygiene Standards Using Rapid Test Methods in Operations 69
Unit 11: Understand how to Monitor Food Hygiene Standards Using Rapid Test Methods in Operations 73
Unit 12: Lift and Handle Materials Safely in Food Operations 77
Unit 13: Understand how to Lift and Handle Materials Safely in Food Operations 81
Unit 14: Contribute to Environmental Safety in Food Operations 85
Unit 15: Understand how to Contribute to Environmental Safety in Food Operations 87
Unit 16: Record and Report Basic Operations in Food Manufacture 91
Unit 17: Understand how to Record and Report Basic Operations in Food Manufacture 93
Unit 18: Carry out Product Changeovers in Food Manufacture 97
Unit 19: Understand how to Carry out Product Changeovers in Food Manufacture 101
Unit 20: Understand how to Contribute to Problem Diagnosis in Food Manufacture 105
Unit 21: Contribute to Problem Resolution in Food Manufacture 109
Unit 22: Understand how to Contribute to Problem Resolution in Food Manufacture 113
Unit 23: Operate Central Control Systems in Food Manufacture 117
Unit 24: Understand how to Operate Central Control Systems in Food Manufacture 121
Unit 25: Control Separation in Food Manufacture 125
Unit 26: Control Temperature Reduction in Food Manufacture 129
Unit 27: Contribute to Problem Diagnosis in Food Manufacture 133
Unit 28: Control Bottling in Food Manufacture 135
Unit 29: Control Packaging in Food Manufacture 139
Unit 30: Understand how to Control Processes in Food Manufacture 143
Unit 31: Carry out Sampling for Quality Control in Food Operations 147
Unit 32: Understand how to Carry out Sampling for Quality Control in Food Operations 149
Unit 33: Organise and Improve Work Activities for Achieving Excellence in Food Operations 153
Unit 34: Understand how to Organise and Improve Work Activities for Achieving Excellence in Food Operations 157
Unit 35: Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations 161
Unit 36: Understand How To Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations 165
Unit 37: Monitor and Maintain Storage Systems and Procedures in Food Operations 169
Unit 38: Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations 173
Unit 39: Produce Product Packs in Food Operations 177
Unit 40: Understand how to Produce Product Packs in Food Operations 181
Unit 41: Contribute to Sustainable Practice in Food Operations 185
Unit 42: Understand how to Contribute to Sustainable Practice in Food Operations 187
Unit 43: Carry out Disinfection in Food Operations 191
Unit 44: Understand how to Carry out Disinfection in Food Operations 195
Unit 45: Control Hygiene Cleaning in Food Operations 199
Unit 46: Understand how to Control Hygiene Cleaning in Food Operations 203
Unit 47: Contribute to Maintaining Stock Security and Minimising Losses in Food Operations 209
Unit 48: Understand how to Contribute to Maintaining Stock Security and Minimising Losses in Food Operations 213
Unit 49: Control Effluent Treatment in Food Operations 217
Unit 50: Understand how to Control Effluent Treatment in Food Operation 221
Unit 51: Understand how to Monitor Effluent Treatment in Food Operations 225
Unit 52: Contribute to the Effectiveness of Food Retail Operations 229
Unit 53: Understand how to Contribute to the Effectiveness of Food Retail Operations 233
Unit 54: Sell Food Products in a Retail Environment 237
Unit 55: Understand how to Sell Food Products in a Retail Environment 241
Unit 56: Display Food Products in a Retail Environment 245
Unit 57: Understand how to Display Food Products in a Retail Environment 249
Unit 58: Maintain Workplace Food Safety Standards in Operations 253
Unit 59: Understand how to Maintain Workplace Food Safety Standards in Operations 257
Unit 60: Maintain Workplace Health and Safety in Food Operations 261
Unit 61: Understand how to Maintain Workplace Health and Safety in Food Operations 265
Unit 62: Work Effectively With Others in Food Operations 271
Unit 63: Understand how to Work Effectively With Others in Food Operations 275
Unit 64: Carry out Task Hand-Over Procedures in Food Manufacture 279
Unit 65: Understand how to Carry out Task Hand-Over Procedures in Food Manufacture 281
Unit 66: Maintain Product Quality in Food Operations 283
Unit 67: Understand how to Maintain Product Quality in Food Operations 285
Unit 68: Contribute to Continuous Improvement for Achieving Excellence in Food Operations 287
Unit 69: Understand how to Contribute to Continuous Improvement for Achieving Excellence in Food Operations 291
Unit 70: Clean in Place (CIP) Plant and Equipment in Food Operations 295
Unit 71: Understand how to Avoid Contamination and Complete Cleaning in Place (CIP) of Plant and Equipment in Food Operations 299
Unit 72: Understand how to Prepare for and Conduct Cleaning in Place (CIP) of Plant and Equipment in Food Operations 303
Unit 73: Principles of the Brewing Industry and Beer Production 307
Unit 74: Principles of Marketing Beer 313
Unit 75: Principles of Using Raw Materials in Brewing 317
Unit 76: Principles of Brew House Processes in Brewing 321
Unit 77: Principles of Conditioning and Filtration in Brewing 325
Unit 78: Principles of Fermentation in Brewing 329
Unit 79: Principles of Packaging Processes in Brewing 333
Unit 80: Principles of Packaging in Brewing 337
Unit 81: Principles of Centrifugation in Brewing 341
Unit 82: Principles of Working in Explosion Rated Areas in Brewing 345
Unit 83: Principles of Fruit Harvesting, Storage and Crushing in Cider Making 349
Unit 84: Principles of Valves and Pumps in Food Manufacture 353
Unit 85: Principles of Plate Heat Exchangers in Food Manufacture 357
Unit 86: Principles of Instrumentation and Control Systems in Brewing 361
Unit 87: Principles of Filtration in Brewing 365
Unit 88: Principles of Extractions and Distillation 369
Unit 89: Principles of Evaporation in Brewing 373
Unit 90: Principles of Cider Maturation and Blending 375
Unit 91: Principles of Cream Liqueur Production 379
Unit 92: Principles of Juice Storage and Cider Fermentation 381
Unit 93: Principles of Improvement in Food Operations 385
Unit 94: Principles of Continuous Improvement Techniques (Kaizen) in Food Operations 389
Unit 95: Principles of Sustainability in Food Operations 395
Further information 399
Useful publications 399
How to obtain National Occupational Standards 399
Professional development and training 400
Annexe A: Progression pathways 401
The Edexcel qualification framework for the Food and Drink Manufacture sector 401
Annexe B: Quality assurance 405
Key principles of quality assurance 405
Quality assurance processes 405
Annexe C: Centre certification and registration 407
What are the access arrangements and special considerations for the qualifications in this specification? 407
Annexe D: Assessment Strategy 409
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
1
Qua
lific
atio
n ti
tles
cov
ered
by
this
spe
cifi
cati
on
This
spec
ific
atio
n g
ives
you t
he
info
rmation y
ou n
eed t
o o
ffer
the
Edex
cel Le
vel 2 A
war
d,
Cer
tifica
te a
nd D
iplo
ma
for
Profici
ency
in
Bre
win
g I
ndust
ry S
kills
(Q
CF)
:
Qu
alifi
cati
on
tit
le
Qu
alifi
cati
on
A
ccre
dit
ati
on
N
um
ber
(QA
N)
Acc
red
itati
on
st
art
date
Edex
cel Le
vel 2 A
war
d for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
Edex
cel Le
vel 2 C
ertifica
te f
or
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
Edex
cel Le
vel 2 D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
501/0
731/8
501/0
783/5
501/0
740/9
01/0
8/2
010
01/0
8/2
010
01/0
7/2
010
Thes
e qual
ific
atio
ns
hav
e bee
n a
ccre
dited
within
the
Qual
ific
ations
and C
redit F
ram
ework
(Q
CF)
and a
re e
ligib
le for
public
fu
ndin
g a
s det
erm
ined
by
the
Dep
artm
ent
for
Educa
tion (
DfE
) under
Sec
tions
96 a
nd 9
7 o
f th
e Le
arnin
g a
nd S
kills
Act
2000.
The
qual
ific
atio
n t
itle
s lis
ted a
bove
fea
ture
in t
he
fundin
g lis
ts p
ublis
hed
annual
ly b
y th
e D
fE a
nd t
he
regula
rly
updat
ed w
ebsi
te.
They
will
als
o a
ppea
r on t
he
Learn
ing A
ims
Dat
abase
(LA
D),
wher
e re
leva
nt.
You s
hould
use
the
QCF
Qualif
icat
ion A
ccre
ditat
ion N
um
ber
(Q
AN
), w
hen
you w
ish t
o s
eek
public
fundin
g for
your
learn
ers.
Each
unit w
ithin
a q
ualif
ication w
ill a
lso h
ave
a u
niq
ue
QC
F re
fere
nce
num
ber
, w
hic
h is
liste
d in t
his
spec
ific
atio
n.
The
QCF
qual
ific
atio
n t
itle
and u
nit r
efer
ence
num
ber
s w
ill a
ppea
r on t
he
lear
ner
s’ f
inal
cer
tifica
tion d
ocu
men
t. L
earn
ers
nee
d t
o
be
made
aw
are
of th
is w
hen
they
are
rec
ruited
by
the
centr
e an
d r
egis
tere
d w
ith E
dex
cel.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
2 Thes
e titles
rep
lace
the
follo
win
g q
ual
ific
atio
n fro
m 1
Sep
tem
ber
2010:
Qu
alifi
cati
on
tit
le
Qu
alifi
cati
on
A
ccre
dit
ati
on
N
um
ber
(QA
N)
Acc
red
itati
on
st
art
date
A
ccre
dit
ati
on
en
d d
ate
Edex
cel Le
vel 2 in F
ood M
anufa
cture
500/7
330/8
01/0
9/0
9
31/1
2/2
010
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
3
Key features of the Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF)
These qualifications:
• are nationally recognised
• are based on the Food and Drink Manufacturing National Occupational Standards (NOS). The NOS, Assessment Strategy and qualification structure(s) are owned by Improve, the Sector Skills Council for the food and drink manufacturing industry.
What is the purpose of these qualifications?
These qualifications are designed for learners who are working in the food manufacture (brewing) industry. They offer learners the opportunity to develop skills and knowledge required to prove competence at work. They will also suit learners who are competent at core brewing industry activities and are looking for ways of developing their existing skills and knowledge, perhaps to support multi-skilling or increase productivity at work.
For the first time, the qualifications offer the brewing industry a unique mix of:
• occupational skills and knowledge units covering processing or support competencies within the brewing industry, combined with
• the detailed brewing knowledge units relevant to all roles.
The flexible choice of units, allows learners to select units that are most relevant to their own employment, learning and progression requirements. The choice of units also reflects the wide variety of jobs which people do in different types of companies in the brewing industry.
The Common Operations units also offer learners the opportunity to take competencies which are generic to the whole food and drink industry, such as food safety, working with others and quality.
Who are these qualifications for?
These qualifications are for all learners aged 16 and above who are capable of reaching the required standards.
Edexcel’s policy is that the qualifications should:
• be free from any barriers that restrict access and progression
• ensure equality of opportunity for all wishing to access the qualifications.
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
4
What are the benefits of these qualifications to the learner and employer?
These qualifications require individuals to demonstrate competence against national Occupational Standards (NOS) which are based on the needs of the food manufacturing industry as defined by Improve, the Sector Skills Council. As such it contributes to the development of skilled labour in the sector. These qualifications may contribute towards the competence and knowledge elements of an apprenticeship.
What are the potential job roles for those working towards these qualifications?
• brewery worker
• technical brewer
What progression opportunities are available to learners who achieve these qualifications?
Learners may progress from the Level 2 Award to the Level 2 Certificate or Level 2 Diploma for Proficiency in Brewing Industry Skills (QCF). They may also progress to Level 3 qualifications in food manufacturing excellence and management. Further information is available in Annexe A.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
5
Wha
t is
the
qua
lific
atio
n st
ruct
ure
for
the
Edex
cel L
evel
2 A
war
d fo
r Pr
ofic
ienc
y in
Br
ewin
g In
dust
ry S
kills
(Q
CF)?
Indiv
idual
units
can b
e fo
und in t
he
Units
sect
ion.
To a
chie
ve t
he
full
Leve
l 2 A
war
d,
lear
ner
s m
ust
ach
ieve
a m
inim
um
of
10 c
redits,
com
pri
sing t
he
follo
win
g c
om
bin
ation o
f cr
edits
from
each
of th
e tw
o u
nit g
roups:
Gro
up A
– m
inim
um
of
8 c
redits
(the
rem
ainin
g 2
cre
dits
may
be
take
n f
rom
either
gro
up)
Gro
up B
– it
is n
ot
man
dat
ory
to t
ake
any
units
from
Gro
up B
but
up t
o 4
cre
dits
can b
e ach
ieve
d.
Any
furt
her
cre
dit a
chie
ved u
p t
o 1
2 c
redits
will
be
reco
rded
with a
ll th
e units
that
hav
e bee
n a
chie
ved t
ow
ards
the
qual
ific
ation.
Ed
exce
l Level
2 A
ward
fo
r P
rofi
cien
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
8
Cre
dit
Level
1
J/601/5
161
– Contr
ol Tra
nsf
er o
f Li
quid
into
a T
ank
in B
rew
ing
3
2
2
R/6
01/5
163
– Contr
ol Fe
rmen
tation in B
rew
ing
2
2
3
D/6
01/5
165
– Contr
ol Yea
st C
roppin
g a
nd S
tora
ge
in B
rew
ing
2
3
4
K/6
01/5
167
– Contr
ol Yea
st S
elec
tion,
Tre
atm
ent
and P
itch
ing in B
rew
ing
3
2
5
M/6
01/5
168
– Contr
ol Keg
gin
g in B
rew
ing
3
2
6
T/6
01/2
921
– Contr
ibute
to t
he
Mai
nte
nan
ce o
f Pla
nt
and E
quip
men
t in
Food O
per
atio
ns
3
2
7
A/6
01/2
922
– U
nder
stan
d h
ow
to C
ontr
ibute
to t
he
Main
tenan
ce o
f Pl
ant
and E
quip
men
t in
Food
Oper
atio
ns
3
2
8
J/601/5
225
– In
terp
ret
and C
om
munic
ate
Info
rmat
ion a
nd D
ata in F
ood O
per
ations
3
3
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
6 Ed
exce
l Level
2 A
ward
fo
r P
rofi
cien
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
8
Cre
dit
Level
9
L/601/5
226
– U
nder
stan
d h
ow
to I
nte
rpre
t an
d C
om
munic
ate
Info
rmat
ion a
nd D
ata
in F
ood O
per
atio
ns
3
3
10
F/601/8
303
– M
onitor
Food H
ygie
ne
Sta
ndar
ds
Usi
ng R
apid
Tes
t M
ethods
in O
per
atio
ns
3
2
11
J/601/8
304
– U
nder
stan
d h
ow
to M
onitor
Food H
ygie
ne
Sta
ndar
ds
Usi
ng R
apid
Tes
t M
ethods
in
Oper
atio
ns
2
2
12
T/6
01/8
301
– Li
ft a
nd H
andle
Mat
eria
ls S
afel
y in
Food O
per
atio
ns
2
2
13
A/6
01/8
302
– U
nder
stan
d h
ow
to L
ift
and H
andle
Mat
eria
ls S
afel
y in
Food O
per
atio
ns
2
2
14
A/6
01/2
919
– Contr
ibute
to E
nvi
ronm
enta
l Safe
ty in F
ood O
per
atio
ns
2
2
15
M/6
01/2
920
– U
nder
stan
d h
ow
to C
ontr
ibute
to E
nvi
ronm
enta
l Safe
ty in F
ood O
per
atio
ns
2
2
16
R/6
01/5
227
– Rec
ord
and R
eport
Bas
ic O
per
atio
ns
in F
ood M
anufa
cture
1
2
17
Y/6
01/5
228
– U
nder
stan
d h
ow
to R
ecord
and R
epor
t Bas
ic O
per
atio
ns
in F
ood M
anufa
cture
1
2
18
H/6
01/8
309
– Car
ry O
ut
Product
Chan
geo
vers
in F
ood M
anufa
cture
2
2
19
Y/6
01/8
310
– U
nder
stan
d h
ow
to C
arry
Out
Pro
duct
Chan
geo
vers
in F
ood M
anufa
cture
2
2
20
D/6
01/2
945
– U
nder
stan
d h
ow
to C
ontr
ibute
to
Pro
ble
m D
iagnosi
s in
Food M
anufa
cture
2
2
21
H/6
01/2
946
– Contr
ibute
to P
roble
m R
esolu
tion in F
ood M
anufa
cture
3
2
22
K/6
01/2
947
– U
nder
stan
d h
ow
to C
ontr
ibute
to
Pro
ble
m R
esolu
tion in F
ood M
anufa
cture
2
2
23
T/6
01/5
172
– O
per
ate
Cen
tral
Contr
ol S
yste
ms
in F
ood M
anufa
cture
2
2
24
A/6
01/5
173
– U
nder
stan
d h
ow
to O
per
ate
Cen
tral
Contr
ol Sys
tem
s in
Food M
anufa
cture
2
2
25
F/601/5
174
– Contr
ol Sep
arat
ion in F
ood M
anufa
cture
3
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
7
Ed
exce
l Level
2 A
ward
fo
r P
rofi
cien
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
8
Cre
dit
Level
26
Y/6
01/4
631
– Contr
ol Tem
per
ature
Red
uct
ion in F
ood M
anufa
cture
3
2
27
Y/6
01/2
944
– Contr
ibute
to P
roble
m D
iagnosi
s in
Food M
anufa
cture
2
2
28
L/601/5
176
– Contr
ol Bott
ling in F
ood M
anufa
cture
3
2
29
Y/6
01/5
178
– Contr
ol Pa
ckag
ing in F
ood M
anufa
cture
3
2
30
Y/6
01/4
614
– U
nder
stan
d h
ow
to C
ontr
ol P
roce
sses
in F
ood M
anufa
cture
4
2
31
D/6
01/8
311
– Car
ry O
ut
Sam
plin
g F
or
Qual
ity
Contr
ol in
Food O
per
atio
ns
3
2
32
H/6
01/8
312
– U
nder
stan
d h
ow
to C
arry
Out
Sam
plin
g F
or
Qual
ity
Contr
ol in
Food O
per
atio
ns
3
3
33
Y/6
01/2
927
– O
rgan
ise
and I
mpro
ve W
ork
Act
ivitie
s Fo
r Ach
ievi
ng E
xcel
lence
in F
ood O
per
atio
ns
3
2
34
D/6
01/2
928
– U
nder
stan
d h
ow
to O
rgan
ise
and I
mpro
ve W
ork
Act
ivitie
s Fo
r Ach
ievi
ng E
xcel
lence
in
Food O
per
atio
ns
3
2
35
K/6
01/2
933
– Contr
ibute
to t
he
Applic
atio
n o
f Im
pro
vem
ent
Tec
hniq
ues
for
Ach
ievi
ng E
xcel
lence
in
Food O
per
atio
ns
3
2
36
M/6
01/2
934
– U
nder
stan
d H
ow
To C
ontr
ibute
to t
he
Applic
ation o
f Im
pro
vem
ent
Tec
hniq
ues
for
Ach
ievi
ng E
xcel
lence
in F
ood O
per
atio
ns
3
2
37
D/6
01/5
179
– M
onitor
and M
ainta
in S
tora
ge
Sys
tem
s an
d P
roce
dure
s in
Food O
per
atio
ns
3
2
38
D/6
01/5
182
– U
nder
stan
d h
ow
to M
onitor
and M
ainta
in S
tora
ge
Sys
tem
s an
d P
roce
dure
s in
Food
Oper
atio
ns
3
2
39
A/6
01/8
297
– Pr
oduce
Pro
duct
Pack
s in
Food O
per
atio
ns
3
2
40
F/601/8
298
– U
nder
stan
d h
ow
to P
roduce
Pro
duct
Pack
s in
Food O
per
atio
ns
3
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
8 Ed
exce
l Level
2 A
ward
fo
r P
rofi
cien
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
8
Cre
dit
Level
41
L/601/2
925
– Contr
ibute
to S
ust
ainab
le P
ract
ice
in F
ood O
per
atio
ns
2
2
42
R/6
01/2
926
– U
nder
stan
d h
ow
to C
ontr
ibute
to S
ust
ainable
Pra
ctic
e in
Food O
per
atio
ns
2
2
43
K/6
01/5
184
– Car
ry o
ut
Dis
infe
ctio
n in F
ood O
per
atio
ns
2
2
44
T/6
01/5
186
– U
nder
stan
d h
ow
to C
arry
out
Dis
infe
ctio
n in F
ood O
per
atio
ns
2
2
45
J/601/8
299
– Contr
ol H
ygie
ne
Cle
anin
g in F
ood O
per
atio
ns
3
2
46
M/6
01/8
300
– U
nder
stan
d h
ow
to C
ontr
ol H
ygie
ne
Cle
anin
g in F
ood O
per
atio
ns
3
2
47
D/6
01/5
229
– Contr
ibute
to M
ainta
inin
g S
tock
Sec
urity
and M
inim
isin
g L
oss
es in F
ood O
per
atio
ns
2
2
48
L/601/5
243
– U
nder
stan
d h
ow
to C
ontr
ibute
to M
ainta
inin
g S
tock
Sec
urity
and M
inim
isin
g L
oss
es in
Food O
per
atio
ns
2
2
49
R/6
01/5
244
– Contr
ol Eff
luen
t Tre
atm
ent
in F
ood O
per
atio
ns
2
2
50
Y/6
01/5
245
– U
nder
stan
d h
ow
to C
ontr
ol Efflu
ent
Tre
atm
ent
in F
ood O
per
atio
n
3
2
51
D/6
01/5
246
– U
nder
stan
d h
ow
to M
onitor
Efflu
ent
Tre
atm
ent
in F
ood O
per
atio
ns
2
2
52
H/6
01/5
247
– Contr
ibute
to t
he
Eff
ective
nes
s of Fo
od R
etai
l O
per
atio
ns
2
2
53
K/6
01/5
248
– U
nder
stan
d h
ow
to C
ontr
ibute
to t
he
Effec
tive
nes
s of Fo
od R
etai
l O
per
atio
ns
2
2
54
L/601/8
305
– Sel
l Fo
od P
roduct
s in
a R
etai
l Envi
ronm
ent
2
2
55
R/6
01/8
306
– U
nder
stan
d h
ow
to S
ell Fo
od P
roduct
s in
a R
etail
Envi
ronm
ent
3
2
56
Y/6
01/8
307
– D
ispla
y Fo
od P
roduct
s in
a R
etai
l Envi
ronm
ent
3
2
57
D/6
01/8
308
– U
nder
stan
d h
ow
to D
ispla
y Fo
od P
roduct
s in
a R
etai
l Envi
ronm
ent
2
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
9
Un
it
B –
Gro
up
B
Bre
win
g c
om
mo
n o
pera
tio
ns
un
its
It i
s n
ot
man
dato
ry t
o t
ake a
ny u
nit
s fr
om
Gro
up
B b
ut
up
to
4 c
red
its
can
be a
chie
ved
Cre
dit
Level
58
K/6
01/2
902
– M
ainta
in W
ork
pla
ce F
ood S
afet
y Sta
ndar
ds
in O
per
atio
ns
2
2
59
M/6
01/2
903
– U
nder
stan
d h
ow
to M
ainta
in W
ork
pla
ce F
ood S
afe
ty S
tandar
ds
in O
per
atio
ns
2
2
60
M/6
01/2
917
– M
ainta
in W
ork
pla
ce H
ealth a
nd S
afet
y in
Food O
per
ations
2
2
61
T/6
01/2
918
– U
nder
stan
d h
ow
to M
ainta
in W
ork
pla
ce H
ealth a
nd S
afet
y in
Food O
per
atio
ns
2
2
62
H/6
01/2
896
– W
ork
Effec
tive
ly W
ith O
ther
s in
Food O
per
atio
ns
2
2
63
K/6
01/2
897
– U
nder
stan
d h
ow
to W
ork
Eff
ective
ly W
ith O
ther
s in
Food O
per
atio
ns
2
2
64
A/6
01/8
316
– Car
ry o
ut
Tas
k H
and-O
ver
Pro
cedure
s in
Food M
anufa
cture
2
2
65
F/601/8
317
- U
nder
stan
d h
ow
to C
arry
out
Tas
k H
and-O
ver
Pro
cedure
s in
Food M
anufa
cture
1
2
66
T/6
01/2
899
- M
ainta
in P
roduct
Qual
ity
in F
ood O
per
atio
ns
2
2
67
H/6
01/2
901
- U
nder
stan
d h
ow
to M
ainta
in P
roduct
Qual
ity
in F
ood O
per
atio
ns
2
2
68
H/6
01/2
929
- Contr
ibute
to C
ontinuou
s Im
pro
vem
ent
for
Ach
ievi
ng E
xcel
lence
in F
ood O
per
atio
ns
3
2
69
Y/6
01/2
930
- U
nder
stan
d h
ow
to C
ontr
ibute
to C
ontinuous
Impro
vem
ent
for
Ach
ievi
ng E
xcel
lence
in
Food O
per
atio
ns
2
2
70
K/6
01/8
313
- Cle
an in P
lace
(CIP
) Pl
ant
and E
quip
men
t in
Food O
per
atio
ns
3
2
71
T/6
01/8
315
– U
nder
stan
d h
ow
to A
void
Conta
min
atio
n a
nd C
om
ple
te C
lean
ing in P
lace
(CIP
) of
Pla
nt
and E
quip
men
t in
Food O
per
atio
ns
2
2
72
M/6
01/8
314
– U
nder
stan
d h
ow
to P
repar
e fo
r an
d C
onduct
Cle
anin
g in P
lace
(CIP
) of Pl
ant
and
Equip
men
t in
Food O
per
atio
ns
2
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
10
Wha
t is
the
qua
lific
atio
n st
ruct
ure
for
the
Edex
cel L
evel
2 C
erti
fica
te f
or P
rofi
cien
cy
in B
rew
ing
Indu
stry
Ski
lls (
QCF
)?
Indiv
idual
units
can b
e fo
und in t
he
Units
sect
ion.
To a
chie
ve t
he
full
Leve
l 2 C
ertifica
te,
lear
ner
s m
ust
ach
ieve
a m
inim
um
of
27 c
redits,
com
pri
sing t
he
follo
win
g c
om
bin
atio
n o
f cr
edits
from
each
of th
e th
ree
unit g
roups:
Gro
up A
– a
min
imum
of 21 c
redits
(the
rem
ainin
g 6
cre
dits
may
be
take
n f
rom
any
of th
e th
ree
gro
ups)
Gro
up B
– it
is n
ot
man
dat
ory
to t
ake
any
cred
its
from
Gro
up B
, but
up t
o 4
cre
dits
can b
e ac
hie
ved
Gro
up C
– it
is n
ot
man
dat
ory
to t
ake
any
cred
its
from
Gro
up C
, but
up t
o 6
cre
dits
can b
e ac
hie
ved.
Any
furt
her
cre
dit a
chie
ved u
p t
o 3
6 c
redits
will
be
reco
rded
with a
ll th
e units
that
hav
e bee
n a
chie
ved t
ow
ards
the
qual
ific
ation.
Ed
exce
l Level
2 C
ert
ific
ate
fo
r P
rofi
cien
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
21
.
Cre
dit
Level
1
J/601/5
161
– Contr
ol Tra
nsf
er o
f Li
quid
into
a T
ank
in B
rew
ing
3
2
2
R/6
01/5
163
– Contr
ol Fe
rmen
tation in B
rew
ing
2
2
3
D/6
01/5
165
– Contr
ol Yea
st C
roppin
g a
nd S
tora
ge
in B
rew
ing
2
3
4
K/6
01/5
167
– Contr
ol Yea
st S
elec
tion,
Tre
atm
ent
and P
itch
ing in B
rew
ing
3
4
5
M/6
01/5
168
– Contr
ol Keg
gin
g in B
rew
ing
3
2
6
T/6
01/2
921
– Contr
ibute
to t
he
Mai
nte
nan
ce o
f Pla
nt
and E
quip
men
t in
Food O
per
atio
ns
3
2
7
A/6
01/2
922
– U
nder
stan
d h
ow
to C
ontr
ibute
to t
he
Main
tenan
ce o
f Pl
ant
and E
quip
men
t in
Food
Oper
atio
ns
3
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
11
Ed
exce
l Level
2 C
ert
ific
ate
fo
r P
rofi
cien
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
21
.
Cre
dit
Level
8
J/601/5
225
– In
terp
ret
and C
om
munic
ate
Info
rmat
ion a
nd D
ata in F
ood O
per
ations
3
3
9
L/601/5
226
– U
nder
stan
d h
ow
to I
nte
rpre
t an
d C
om
munic
ate
Info
rmat
ion a
nd D
ata
in F
ood O
per
atio
ns
3
3
10
F/601/8
303
– M
onitor
Food H
ygie
ne
Sta
ndar
ds
Usi
ng R
apid
Tes
t M
ethods
in O
per
atio
ns
3
2
11
J/601/8
304
– U
nder
stan
d h
ow
to M
onitor
Food H
ygie
ne
Sta
ndar
ds
Usi
ng R
apid
Tes
t M
ethods
in
Oper
atio
ns
2
2
12
T/6
01/8
301
– Li
ft a
nd H
andle
Mat
eria
ls S
afel
y in
Food O
per
atio
ns
2
2
13
A/6
01/8
302
– U
nder
stan
d h
ow
to L
ift
and H
andle
Mat
eria
ls S
afel
y in
Food O
per
atio
ns
2
2
14
A/6
01/2
919
– Contr
ibute
to E
nvi
ronm
enta
l Safe
ty in F
ood O
per
atio
ns
2
2
15
M/6
01/2
920
– U
nder
stan
d h
ow
to C
ontr
ibute
to E
nvi
ronm
enta
l Safe
ty in F
ood O
per
atio
ns
2
2
16
R/6
01/5
227
– Rec
ord
and R
eport
Bas
ic O
per
atio
ns
in F
ood M
anufa
cture
1
2
17
Y/6
01/5
228
– U
nder
stan
d h
ow
to R
ecord
and R
epor
t Bas
ic O
per
atio
ns
in F
ood M
anufa
cture
1
2
18
H/6
01/8
309
– Car
ry O
ut
Product
Chan
geo
vers
in F
ood M
anufa
cture
2
2
19
Y/6
01/8
310
– U
nder
stan
d h
ow
to C
arry
Out
Pro
duct
Chan
geo
vers
in F
ood M
anufa
cture
2
2
20
D/6
01/2
945
– U
nder
stan
d h
ow
to C
ontr
ibute
to
Pro
ble
m D
iagnosi
s in
Food M
anufa
cture
2
2
21
H/6
01/2
946
– Contr
ibute
to P
roble
m R
esolu
tion in F
ood M
anufa
cture
3
2
22
K/6
01/2
947
– U
nder
stan
d h
ow
to C
ontr
ibute
to
Pro
ble
m R
esolu
tion in F
ood M
anufa
cture
2
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
12
Ed
exce
l Level
2 C
ert
ific
ate
fo
r P
rofi
cien
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
21
.
Cre
dit
Level
23
T/6
01/5
172
– O
per
ate
Cen
tral
Contr
ol S
yste
ms
in F
ood M
anufa
cture
2
2
24
A/6
01/5
173
– U
nder
stan
d h
ow
to O
per
ate
Cen
tral
Contr
ol Sys
tem
s in
Food M
anufa
cture
2
2
25
F/601/5
174
– Contr
ol Sep
arat
ion in F
ood M
anufa
cture
3
2
26
Y/6
01/4
631
– Contr
ol Tem
per
ature
Red
uct
ion in F
ood M
anufa
cture
3
2
27
Y/6
01/2
944
– Contr
ibute
to P
roble
m D
iagnosi
s in
Food M
anufa
cture
2
2
28
L/601/5
176
– Contr
ol Bott
ling in F
ood M
anufa
cture
3
2
29
Y/6
01/5
178
– Contr
ol Pa
ckag
ing in F
ood M
anufa
cture
3
2
30
Y/6
01/4
614
– U
nder
stan
d h
ow
to C
ontr
ol P
roce
sses
in F
ood M
anufa
cture
4
2
31
D/6
01/8
311
– Car
ry O
ut
Sam
plin
g F
or
Qual
ity
Contr
ol in
Food O
per
atio
ns
3
2
32
H/6
01/8
312
– U
nder
stan
d h
ow
to C
arry
Out
Sam
plin
g F
or
Qual
ity
Contr
ol in
Food O
per
atio
ns
3
3
33
Y/6
01/2
927
– O
rgan
ise
and I
mpro
ve W
ork
Act
ivitie
s Fo
r Ach
ievi
ng E
xcel
lence
in F
ood O
per
atio
ns
3
2
34
D/6
01/2
928
– U
nder
stan
d h
ow
to O
rgan
ise
and I
mpro
ve W
ork
Act
ivitie
s Fo
r Ach
ievi
ng E
xcel
lence
in
Food O
per
atio
ns
3
2
35
K/6
01/2
933
– Contr
ibute
to t
he
Applic
atio
n o
f Im
pro
vem
ent
Tec
hniq
ues
for
Ach
ievi
ng E
xcel
lence
in
Food O
per
atio
ns
3
2
36
M/6
01/2
934
– U
nder
stan
d H
ow
To C
ontr
ibute
to t
he
Applic
ation o
f Im
pro
vem
ent
Tec
hniq
ues
for
Ach
ievi
ng E
xcel
lence
in F
ood O
per
atio
ns
3
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
13
Ed
exce
l Level
2 C
ert
ific
ate
fo
r P
rofi
cien
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
21
.
Cre
dit
Level
37
D/6
01/5
179
– M
onitor
and M
ainta
in S
tora
ge
Sys
tem
s an
d P
roce
dure
s in
Food O
per
atio
ns
3
2
38
D/6
01/5
182
– U
nder
stan
d h
ow
to M
onitor
and M
ainta
in S
tora
ge
Sys
tem
s an
d P
roce
dure
s in
Food
Oper
atio
ns
3
2
39
A/6
01/8
297
– Pr
oduce
Pro
duct
Pack
s in
Food O
per
atio
ns
3
2
40
F/601/8
298
– U
nder
stan
d h
ow
to P
roduce
Pro
duct
Pack
s in
Food O
per
atio
ns
3
2
41
L/601/2
925
– Contr
ibute
to S
ust
ainab
le P
ract
ice
in F
ood O
per
atio
ns
2
2
42
R/6
01/2
926
– U
nder
stan
d h
ow
to C
ontr
ibute
to S
ust
ainable
Pra
ctic
e in
Food O
per
atio
ns
2
2
43
K/6
01/5
184
– Car
ry o
ut
Dis
infe
ctio
n in F
ood O
per
atio
ns
2
2
44
T/6
01/5
186
– U
nder
stan
d h
ow
to C
arry
out
Dis
infe
ctio
n in F
ood O
per
atio
ns
2
2
45
J/601/8
299
– Contr
ol H
ygie
ne
Cle
anin
g in F
ood O
per
atio
ns
3
2
46
M/6
01/8
300
– U
nder
stan
d h
ow
to C
ontr
ol H
ygie
ne
Cle
anin
g in F
ood O
per
atio
ns
3
2
47
D/6
01/5
229
– Contr
ibute
to M
ainta
inin
g S
tock
Sec
urity
and M
inim
isin
g L
oss
es in F
ood O
per
atio
ns
2
2
48
L/601/5
243
– U
nder
stan
d h
ow
to C
ontr
ibute
to M
ainta
inin
g S
tock
Sec
urity
and M
inim
isin
g L
oss
es in
Food O
per
atio
ns
2
2
49
R/6
01/5
244
– Contr
ol Eff
luen
t Tre
atm
ent
in F
ood O
per
atio
ns
2
2
50
Y/6
01/5
245
– U
nder
stan
d h
ow
to C
ontr
ol Efflu
ent
Tre
atm
ent
in F
ood O
per
atio
n
3
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
14
Ed
exce
l Level
2 C
ert
ific
ate
fo
r P
rofi
cien
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
21
.
Cre
dit
Level
51
D/6
01/5
246
– U
nder
stan
d h
ow
to M
onitor
Efflu
ent
Tre
atm
ent
in F
ood O
per
atio
ns
2
2
52
H/6
01/5
247
– Contr
ibute
to t
he
Eff
ective
nes
s of Fo
od R
etai
l O
per
atio
ns
2
2
53
K/6
01/5
248
– U
nder
stan
d h
ow
to C
ontr
ibute
to t
he
Effec
tive
nes
s of Fo
od R
etai
l O
per
atio
ns
2
2
54
L/601/8
305
– Sel
l Fo
od P
roduct
s in
a R
etai
l Envi
ronm
ent
2
2
55
R/6
01/8
306
– U
nder
stan
d h
ow
to S
ell Fo
od P
roduct
s in
a R
etail
Envi
ronm
ent
3
2
56
Y/6
01/8
307
– D
ispla
y Fo
od P
roduct
s in
a R
etai
l Envi
ronm
ent
3
2
57
D/6
01/8
308
– U
nder
stan
d h
ow
to D
ispla
y Fo
od P
roduct
s in
a R
etai
l Envi
ronm
ent
2
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
15
Un
it
B –
Gro
up
B
Bre
win
g c
om
mo
n o
pera
tio
ns
un
its
It i
s n
ot
man
dato
ry t
o t
ake a
ny c
red
its
fro
m G
rou
p B
, b
ut
up
to
4 c
red
its
can
be a
chie
ved
.
Cre
dit
Level
58
K/6
01/2
902
– M
ainta
in W
ork
pla
ce F
ood S
afet
y Sta
ndar
ds
in O
per
atio
ns
2
2
59
M/6
01/2
903
– U
nder
stan
d h
ow
to M
ainta
in W
ork
pla
ce F
ood S
afe
ty S
tandar
ds
in O
per
atio
ns
2
2
60
M/6
01/2
917
– M
ainta
in W
ork
pla
ce H
ealth a
nd S
afet
y in
Food O
per
ations
2
2
61
T/6
01/2
918
– U
nder
stan
d h
ow
to M
ainta
in W
ork
pla
ce H
ealth a
nd S
afet
y in
Food O
per
atio
ns
2
2
62
H/6
01/2
896
– W
ork
Effec
tive
ly W
ith O
ther
s in
Food O
per
atio
ns
2
2
63
K/6
01/2
897
– U
nder
stan
d h
ow
to W
ork
Eff
ective
ly W
ith O
ther
s in
Food O
per
atio
ns
2
2
64
A/6
01/8
316
– Car
ry o
ut
Tas
k H
and-O
ver
Pro
cedure
s in
Food M
anufa
cture
2
2
65
F/601/8
317
– U
nder
stan
d h
ow
to C
arry
out
Tas
k H
and-O
ver
Pro
cedure
s in
Food M
anufa
cture
1
2
66
T/6
01/2
899
– M
ainta
in P
roduct
Qual
ity
in F
ood O
per
atio
ns
2
2
67
H/6
01/2
901
– U
nder
stan
d h
ow
to M
ainta
in P
roduct
Qual
ity
in F
ood O
per
atio
ns
2
2
68
H/6
01/2
929
– Contr
ibute
to C
ontinuou
s Im
pro
vem
ent
for
Ach
ievi
ng E
xcel
lence
in F
ood O
per
atio
ns
3
2
69
Y/6
01/2
930
– U
nder
stan
d h
ow
to C
ontr
ibute
to C
ontinuous
Impro
vem
ent
for
Ach
ievi
ng E
xcel
lence
in
Food O
per
atio
ns
2
2
70
K/6
01/8
313
– Cle
an in P
lace
(CIP
) Pl
ant
and E
quip
men
t in
Food O
per
atio
ns
3
2
71
T/6
01/8
315
– U
nder
stan
d h
ow
to A
void
Conta
min
atio
n a
nd C
om
ple
te C
lean
ing in P
lace
(CIP
) of
Pla
nt
and E
quip
men
t in
Food O
per
atio
ns
2
2
72
M/6
01/8
314
– U
nder
stan
d h
ow
to P
repar
e fo
r an
d C
onduct
Cle
anin
g in P
lace
(CIP
) of Pl
ant
and
Equip
men
t in
Food O
per
atio
ns
2
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
16
Un
it
C –
Gro
up
C
Bre
win
g k
no
wle
dg
e u
nit
s
It i
s n
ot
man
dato
ry t
o t
ake a
ny c
red
its
fro
m G
rou
p C
, b
ut
up
to
6 c
red
its
can
be a
chie
ved
.
Cre
dit
Level
73
T/6
01/5
205
– Pr
inci
ple
s of th
e Bre
win
g I
ndust
ry a
nd B
eer
Pro
duct
ion
2
2
74
A/6
01/5
206
– Princi
ple
s of
Mar
keting B
eer
1
2
75
F/601/5
207
– Pr
inci
ple
s of U
sing R
aw M
ater
ials
in B
rew
ing
2
2
76
J/601/5
208
– Pr
inci
ple
s of
Bre
w H
ouse
Pro
cess
es in B
rew
ing
2
2
77
L/601/5
209
– Pr
inci
ple
s of Conditio
nin
g a
nd F
iltra
tion in B
rew
ing
2
2
78
F/601/5
210
– Pr
inci
ple
s of
Ferm
enta
tion in B
rew
ing
3
2
79
J/601/5
211
– Pr
inci
ple
s of
Pack
agin
g P
roce
sses
in B
rew
ing
3
2
80
L/601/5
212
– Pr
inci
ple
s of
Pack
agin
g in B
rew
ing
3
2
81
R/6
01/5
213
– Pr
inci
ple
s of Cen
trifugat
ion in B
rew
ing
2
2
82
Y/6
01/5
214
– Pr
inci
ple
s of W
ork
ing in E
xplo
sion R
ated
Are
as in B
rew
ing
1
2
83
D/6
01/5
215
– Pr
inci
ple
s of
Fruit H
arve
stin
g,
Sto
rage
and C
rush
ing in C
ider
Mak
ing
2
2
84
H/6
01/5
216
– Pr
inci
ple
s of Val
ves
and P
um
ps
in F
ood M
anufa
cture
2
2
85
K/6
01/5
217
– Pr
inci
ple
s of
Plat
e H
eat
Exc
han
ger
s in
Food M
anufa
cture
2
2
86
M/6
01/5
218
– Pr
inci
ple
s of In
stru
men
tation a
nd C
ontr
ol Sys
tem
s in
Bre
win
g
2
2
87
T/6
01/5
219
– Pr
inci
ple
s of
Filtra
tion in B
rew
ing
2
2
88
K/6
01/5
220
– Pr
inci
ple
s of Ext
ract
ions
and D
istilla
tion
2
2
89
M/6
01/5
221
– Pr
inci
ple
s of Eva
pora
tion in B
rew
ing
1
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
17
Un
it
C –
Gro
up
C
Bre
win
g k
no
wle
dg
e u
nit
s
It i
s n
ot
man
dato
ry t
o t
ake a
ny c
red
its
fro
m G
rou
p C
, b
ut
up
to
6 c
red
its
can
be a
chie
ved
.
Cre
dit
Level
90
T/6
01/5
222
– Pr
inci
ple
s of Cid
er M
atura
tion a
nd B
lendin
g
1
2
91
A/6
01/5
223
– Pr
inci
ple
s of Cre
am L
iqueu
r Pr
oduct
ion
1
2
92
F/601/5
224
– Pr
inci
ple
s of
Juic
e Sto
rage
and C
ider
Fer
men
tation
3
2
93
A/6
01/2
953
– Princi
ple
s of Im
pro
vem
ent
in F
ood O
per
atio
ns
3
3
94
F/601/2
954
– Pr
inci
ple
s of Continuous
Impro
vem
ent
Tec
hniq
ues
(Kai
zen)
in F
ood O
per
atio
ns
3
3
95
L/601/2
701
– Princi
ple
s of Sust
ainab
ility
in F
ood O
per
atio
ns
4
3
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
18
Wha
t is
the
qua
lific
atio
n st
ruct
ure
for
the
Edex
cel L
evel
2 D
iplo
ma
for
Prof
icie
ncy
in
Brew
ing
Indu
stry
Ski
lls (
QCF
)?
Indiv
idual
units
can b
e fo
und in t
he
Units
sect
ion.
To a
chie
ve t
he
full
Leve
l 2 D
iplo
ma,
lea
rner
s m
ust
ach
ieve
a m
inim
um
of
37 c
redits,
com
pri
sing t
he
follo
win
g c
om
bin
atio
n o
f cr
edits
from
each
of th
e th
ree
unit g
roups:
Gro
up A
– a
min
imum
of 7 c
redits
and a
max
imum
of
18 c
redits
Gro
up B
– m
inim
um
of
22 c
redits
Gro
up C
– it
is n
ot
man
dat
ory
to t
ake
any
units
from
Gro
up C
but
up t
o 8
cre
dits
can b
e ach
ieve
d.
Any
furt
her
cre
dit a
chie
ved u
p t
o 6
7 c
redits
will
be
reco
rded
with a
ll th
e units
that
hav
e bee
n a
chie
ved t
ow
ards
the
qual
ific
ation.
Ed
exce
l Level
2 D
iplo
ma f
or
Pro
fici
en
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g k
no
wle
dg
e u
nit
s
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
7,
maxim
um
18
.
Cre
dit
Level
73
T/6
01/5
205
– Pr
inci
ple
s of th
e Bre
win
g I
ndust
ry a
nd B
eer
Pro
duct
ion
2
2
74
A/6
01/5
206
– Princi
ple
s of
Mar
keting B
eer
1
2
75
F/601/5
207
– Pr
inci
ple
s of U
sing R
aw M
ater
ials
in B
rew
ing
2
2
76
J/601/5
208
– Pr
inci
ple
s of
Bre
w H
ouse
Pro
cess
es in B
rew
ing
2
2
77
L/601/5
209
– Pr
inci
ple
s of Conditio
nin
g a
nd F
iltra
tion in B
rew
ing
2
2
78
F/601/5
210
– Pr
inci
ple
s of
Ferm
enta
tion in B
rew
ing
3
2
79
J/601/5
211
– Pr
inci
ple
s of
Pack
agin
g P
roce
sses
in B
rew
ing
3
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
19
Ed
exce
l Level
2 D
iplo
ma f
or
Pro
fici
en
cy i
n B
rew
ing
In
du
stry
Skil
ls (
QC
F)
Un
it
A –
Gro
up
A
Bre
win
g k
no
wle
dg
e u
nit
s
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
7,
maxim
um
18
.
Cre
dit
Level
80
L/601/5
212
– Pr
inci
ple
s of
Pack
agin
g in B
rew
ing
3
2
81
R/6
01/5
213
– Pr
inci
ple
s of Cen
trifugat
ion in B
rew
ing
2
2
82
Y/6
01/5
214
– Pr
inci
ple
s of W
ork
ing in E
xplo
sion R
ated
Are
as in B
rew
ing
1
2
83
D/6
01/5
215
– Pr
inci
ple
s of
Fruit H
arve
stin
g,
Sto
rage
and C
rush
ing in C
ider
Mak
ing
2
2
84
H/6
01/5
216
– Pr
inci
ple
s of Val
ves
and P
um
ps
in F
ood M
anufa
cture
2
2
85
K/6
01/5
217
– Pr
inci
ple
s of
Plat
e H
eat
Exc
han
ger
s in
Food M
anufa
cture
2
2
86
M/6
01/5
218
– Pr
inci
ple
s of In
stru
men
tation a
nd C
ontr
ol Sys
tem
s in
Bre
win
g
2
2
87
T/6
01/5
219
– Pr
inci
ple
s of
Filtra
tion in B
rew
ing
2
2
88
K/6
01/5
220
– Pr
inci
ple
s of Ext
ract
ions
and D
istilla
tion
2
2
89
M/6
01/5
221
– Pr
inci
ple
s of Eva
pora
tion in B
rew
ing
1
2
90
T/6
01/5
222
– Pr
inci
ple
s of Cid
er M
atura
tion a
nd B
lendin
g
1
2
91
A/6
01/5
223
– Pr
inci
ple
s of Cre
am L
iqueu
r Pr
oduct
ion
1
2
92
F/601/5
224
– Pr
inci
ple
s of
Juic
e Sto
rage
and C
ider
Fer
men
tation
3
2
93
A/6
01/2
953
– Princi
ple
s of Im
pro
vem
ent
in F
ood O
per
atio
ns
3
3
94
F/601/2
954
– Pr
inci
ple
s of Continuous
Impro
vem
ent
Tec
hniq
ues
(Kai
zen)
in F
ood O
per
atio
ns
3
3
95
L/601/2
701
– Princi
ple
s of Sust
ainab
ility
in F
ood O
per
atio
ns
4
3
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
20
Un
it
B –
Gro
up
B
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
22
Cre
dit
Level
1
J/601/5
161
– Contr
ol Tra
nsf
er o
f Li
quid
into
a T
ank
in B
rew
ing
3
2
2
R/6
01/5
163
– Contr
ol Fe
rmen
tation in B
rew
ing
2
2
3
D/6
01/5
165
– Contr
ol Yea
st C
roppin
g a
nd S
tora
ge
in B
rew
ing
2
3
4
K/6
01/5
167
– Contr
ol Yea
st S
elec
tion,
Tre
atm
ent
and P
itch
ing in B
rew
ing
3
2
5
M/6
01/5
168
– Contr
ol Keg
gin
g in B
rew
ing
3
2
6
T/6
01/2
921
– Contr
ibute
to t
he
Mai
nte
nan
ce o
f Pla
nt
and E
quip
men
t in
Food O
per
atio
ns
3
2
7
A/6
01/2
922
– U
nder
stan
d h
ow
to C
ontr
ibute
to t
he
Main
tenan
ce o
f Pl
ant
and E
quip
men
t in
Food
Oper
atio
ns
3
2
8
J/601/5
225
– In
terp
ret
and C
om
munic
ate
Info
rmat
ion a
nd D
ata in F
ood O
per
ations
3
3
9
L/601/5
226
– U
nder
stan
d h
ow
to I
nte
rpre
t an
d C
om
munic
ate
Info
rmat
ion a
nd D
ata
in F
ood O
per
atio
ns
3
3
10
F/601/8
303
– M
onitor
Food H
ygie
ne
Sta
ndar
ds
Usi
ng R
apid
Tes
t M
ethods
in O
per
atio
ns
3
2
11
J/601/8
304
– U
nder
stan
d h
ow
to M
onitor
Food H
ygie
ne
Sta
ndar
ds
Usi
ng R
apid
Tes
t M
ethods
in
Oper
atio
ns
2
2
12
T/6
01/8
301
– Li
ft a
nd H
andle
Mat
eria
ls S
afel
y in
Food O
per
atio
ns
2
2
13
A/6
01/8
302
– U
nder
stan
d h
ow
to L
ift
and H
andle
Mat
eria
ls S
afel
y in
Food O
per
atio
ns
2
2
14
A/6
01/2
919
– Contr
ibute
to E
nvi
ronm
enta
l Safe
ty in F
ood O
per
atio
ns
2
2
15
M/6
01/2
920
– U
nder
stan
d h
ow
to C
ontr
ibute
to E
nvi
ronm
enta
l Safe
ty in F
ood O
per
atio
ns
2
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
21
Un
it
B –
Gro
up
B
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
22
Cre
dit
Level
16
R/6
01/5
227
– Rec
ord
and R
eport
Bas
ic O
per
atio
ns
in F
ood M
anufa
cture
1
2
17
Y/6
01/5
228
– U
nder
stan
d h
ow
to R
ecord
and R
epor
t Bas
ic O
per
atio
ns
in F
ood M
anufa
cture
1
2
18
H/6
01/8
309
– Car
ry O
ut
Product
Chan
geo
vers
in F
ood M
anufa
cture
2
2
19
Y/6
01/8
310
– U
nder
stan
d h
ow
to C
arry
Out
Pro
duct
Chan
geo
vers
in F
ood M
anufa
cture
2
2
20
D/6
01/2
945
– U
nder
stan
d h
ow
to C
ontr
ibute
to
Pro
ble
m D
iagnosi
s in
Food M
anufa
cture
2
2
21
H/6
01/2
946
– Contr
ibute
to P
roble
m R
esolu
tion in F
ood M
anufa
cture
3
2
22
K/6
01/2
947
– U
nder
stan
d h
ow
to C
ontr
ibute
to
Pro
ble
m R
esolu
tion in F
ood M
anufa
cture
2
2
23
T/6
01/5
172
– O
per
ate
Cen
tral
Contr
ol S
yste
ms
in F
ood M
anufa
cture
2
2
24
A/6
01/5
173
– U
nder
stan
d h
ow
to O
per
ate
Cen
tral
Contr
ol Sys
tem
s in
Food M
anufa
cture
2
2
25
F/601/5
174
– Contr
ol Sep
arat
ion in F
ood M
anufa
cture
3
2
26
Y/6
01/4
631
– Contr
ol Tem
per
ature
Red
uct
ion in F
ood M
anufa
cture
3
2
27
Y/6
01/2
944
– Contr
ibute
to P
roble
m D
iagnosi
s in
Food M
anufa
cture
2
2
28
L/601/5
176
– Contr
ol Bott
ling in F
ood M
anufa
cture
3
2
29
Y/6
01/5
178
– Contr
ol Pa
ckag
ing in F
ood M
anufa
cture
3
2
30
Y/6
01/4
614
– U
nder
stan
d h
ow
to C
ontr
ol P
roce
sses
in F
ood M
anufa
cture
4
2
31
D/6
01/8
311
– Car
ry O
ut
Sam
plin
g F
or
Qual
ity
Contr
ol in
Food O
per
atio
ns
3
2
32
H/6
01/8
312
– U
nder
stan
d h
ow
to C
arry
Out
Sam
plin
g F
or
Qual
ity
Contr
ol in
Food O
per
atio
ns
3
3
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
22
Un
it
B –
Gro
up
B
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
22
Cre
dit
Level
33
Y/6
01/2
927
– O
rgan
ise
and I
mpro
ve W
ork
Act
ivitie
s Fo
r Ach
ievi
ng E
xcel
lence
in F
ood O
per
atio
ns
3
2
34
D/6
01/2
928
– U
nder
stan
d h
ow
to O
rgan
ise
and I
mpro
ve W
ork
Act
ivitie
s Fo
r Ach
ievi
ng E
xcel
lence
in
Food O
per
atio
ns
3
2
35
K/6
01/2
933
– Contr
ibute
to t
he
Applic
atio
n o
f Im
pro
vem
ent
Tec
hniq
ues
for
Ach
ievi
ng E
xcel
lence
in
Food O
per
atio
ns
3
2
36
M/6
01/2
934
– U
nder
stan
d H
ow
To C
ontr
ibute
to t
he
Applic
ation o
f Im
pro
vem
ent
Tec
hniq
ues
for
Ach
ievi
ng E
xcel
lence
in F
ood O
per
atio
ns
3
2
37
D/6
01/5
179
– M
onitor
and M
ainta
in S
tora
ge
Sys
tem
s an
d P
roce
dure
s in
Food O
per
atio
ns
3
2
38
D/6
01/5
182
– U
nder
stan
d h
ow
to M
onitor
and M
ainta
in S
tora
ge
Sys
tem
s an
d P
roce
dure
s in
Food
Oper
atio
ns
3
2
39
A/6
01/8
297
– Pr
oduce
Pro
duct
Pack
s in
Food O
per
atio
ns
3
2
40
F/601/8
298
– U
nder
stan
d h
ow
to P
roduce
Pro
duct
Pack
s in
Food O
per
atio
ns
3
2
41
L/601/2
925
– Contr
ibute
to S
ust
ainab
le P
ract
ice
in F
ood O
per
atio
ns
2
2
42
R/6
01/2
926
– U
nder
stan
d h
ow
to C
ontr
ibute
to S
ust
ainable
Pra
ctic
e in
Food O
per
atio
ns
2
2
43
K/6
01/5
184
– Car
ry o
ut
Dis
infe
ctio
n in F
ood O
per
atio
ns
2
2
44
T/6
01/5
186
– U
nder
stan
d h
ow
to C
arry
out
Dis
infe
ctio
n in F
ood O
per
atio
ns
2
2
45
J/601/8
299
– Contr
ol H
ygie
ne
Cle
anin
g in F
ood O
per
atio
ns
3
2
46
M/6
01/8
300
– U
nder
stan
d h
ow
to C
ontr
ol H
ygie
ne
Cle
anin
g in F
ood O
per
atio
ns
3
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
23
Un
it
B –
Gro
up
B
Bre
win
g s
kil
ls u
nit
s an
d s
up
po
rt o
pera
tio
ns
un
its
Cre
dit
valu
e r
eq
uir
ed
: m
inim
um
22
Cre
dit
Level
47
D/6
01/5
229
– Contr
ibute
to M
ainta
inin
g S
tock
Sec
urity
and M
inim
isin
g L
oss
es in F
ood O
per
atio
ns
2
2
48
L/601/5
243
– U
nder
stan
d h
ow
to C
ontr
ibute
to M
ainta
inin
g S
tock
Sec
urity
and M
inim
isin
g L
oss
es in
Food O
per
atio
ns
2
2
49
R/6
01/5
244
– Contr
ol Eff
luen
t Tre
atm
ent
in F
ood O
per
atio
ns
2
2
50
Y/6
01/5
245
– U
nder
stan
d h
ow
to C
ontr
ol Efflu
ent
Tre
atm
ent
in F
ood O
per
atio
n
3
2
51
D/6
01/5
246
– U
nder
stan
d h
ow
to M
onitor
Efflu
ent
Tre
atm
ent
in F
ood O
per
atio
ns
2
2
52
H/6
01/5
247
– Contr
ibute
to t
he
Eff
ective
nes
s of Fo
od R
etai
l O
per
atio
ns
2
2
53
K/6
01/5
248
– U
nder
stan
d h
ow
to C
ontr
ibute
to t
he
Effec
tive
nes
s of Fo
od R
etai
l O
per
atio
ns
2
2
54
L/601/8
305
– Sel
l Fo
od P
roduct
s in
a R
etai
l Envi
ronm
ent
2
2
55
R/6
01/8
306
– U
nder
stan
d h
ow
to S
ell Fo
od P
roduct
s in
a R
etail
Envi
ronm
ent
3
2
56
Y/6
01/8
307
– D
ispla
y Fo
od P
roduct
s in
a R
etai
l Envi
ronm
ent
3
2
57
D/6
01/8
308
– U
nder
stan
d h
ow
to D
ispla
y Fo
od P
roduct
s in
a R
etai
l Envi
ronm
ent
2
2
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
24
Un
it
C –
Gro
up
C
Bre
win
g c
om
mo
n o
pera
tio
ns
un
its
It i
s n
ot
man
dato
ry t
o t
ake a
ny u
nit
s fr
om
Gro
up
C b
ut
up
to
8 c
red
its
can
be a
chie
ved
.
Cre
dit
Level
58
K/6
01/2
902
– M
ainta
in W
ork
pla
ce F
ood S
afet
y Sta
ndar
ds
in O
per
atio
ns
2
2
59
M/6
01/2
903
– U
nder
stan
d h
ow
to M
ainta
in W
ork
pla
ce F
ood S
afe
ty S
tandar
ds
in O
per
atio
ns
2
2
60
M/6
01/2
917
– M
ainta
in W
ork
pla
ce H
ealth a
nd S
afet
y in
Food O
per
ations
2
2
61
Under
stan
d h
ow
to M
ainta
in W
ork
pla
ce H
ealth a
nd S
afet
y in
Food O
per
atio
ns
2
2
62
H/6
01/2
896
– W
ork
Effec
tive
ly W
ith O
ther
s in
Food O
per
atio
ns
2
2
63
K/6
01/2
897
– U
nder
stan
d h
ow
to W
ork
Eff
ective
ly W
ith O
ther
s in
Food O
per
atio
ns
2
2
64
A/6
01/8
316
– Car
ry o
ut
Tas
k H
and-O
ver
Pro
cedure
s in
Food M
anufa
cture
2
2
65
F/601/8
317
– U
nder
stan
d h
ow
to C
arry
out
Tas
k H
and-O
ver
Pro
cedure
s in
Food M
anufa
cture
1
2
66
T/6
01/2
899
– M
ainta
in P
roduct
Qual
ity
in F
ood O
per
atio
ns
2
2
67
H/6
01/2
901
– U
nder
stan
d h
ow
to M
ainta
in P
roduct
Qual
ity
in F
ood O
per
atio
ns
2
2
68
H/6
01/2
929
– Contr
ibute
to C
ontinuou
s Im
pro
vem
ent
for
Ach
ievi
ng E
xcel
lence
in F
ood O
per
atio
ns
3
2
69
Y/6
01/2
930
– U
nder
stan
d h
ow
to C
ontr
ibute
to C
ontinuous
Impro
vem
ent
for
Ach
ievi
ng E
xcel
lence
in
Food O
per
atio
ns
2
2
70
K/6
01/8
313
– Cle
an in P
lace
(CIP
) Pl
ant
and E
quip
men
t in
Food O
per
atio
ns
3
2
71
T/6
01/8
315
– U
nder
stan
d h
ow
to A
void
Conta
min
atio
n a
nd C
om
ple
te C
lean
ing in P
lace
(CIP
) of
Pla
nt
and E
quip
men
t in
Food O
per
atio
ns
2
2
72
M/6
01/8
314
– U
nder
stan
d h
ow
to P
repar
e fo
r an
d C
onduct
Cle
anin
g in P
lace
(CIP
) of Pl
ant
and
Equip
men
t in
Food O
per
atio
ns
2
2
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
25
How are the qualifications graded and assessed?
The overall grade for each qualification is a ‘pass’. The learner must achieve all the required units within the specified qualification structure.
To pass a unit the learner must:
• achieve all the specified learning outcomes
• satisfy all the assessment criteria by providing sufficient and valid evidence for each criterion
• show that the evidence is their own.
The qualifications are designed to be assessed:
• in the workplace, or
• in conditions resembling the workplace, as specified in the Assessment Strategy for the sector, or
• as part of a training programme.
Assessment strategy
The assessment strategy for these qualifications has been included in Annexe D. They have been developed by Improve in partnership with employers, training providers, awarding organisations and the regulatory authorities. The assessment strategy includes details on:
• criteria for defining realistic working environments
• roles and occupational competence of assessors, expert witnesses, internal verifiers and standards verifiers
• quality control of assessment
• evidence requirements.
Evidence of competence may come from:
• current practice where evidence is generated from a current job role
• a programme of development where evidence comes from assessment opportunities built into a learning/training programme whether at or away from the workplace
• the Recognition of Prior Learning (RPL) where a learner can demonstrate that they can meet the assessment criteria within a unit through knowledge, understanding or skills they already possess without undertaking a course of learning. They must submit sufficient, reliable and valid evidence for internal and standards verification purposes. RPL is acceptable for accrediting a unit, several units or a whole qualification
• a combination of these.
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
26
It is important that the evidence is:
Valid relevant to the standards for which competence is claimed
Authentic produced by the learner
Current sufficiently recent to create confidence that the same skill, understanding or knowledge persist at the time of the claim
Reliable indicates that the learner can consistently perform at this level
Sufficient fully meets the requirements of the standards.
Types of evidence (to be read in conjunction with the assessment strategy in Annexe D)
To successfully achieve a unit the learner must gather evidence which shows that they have met the required standard in the assessment criteria. Evidence can take a variety of different forms including the examples below. Centres should refer to the assessment strategy for information about which of the following are permissible:
• direct observation of the learner’s performance by their assessor (O)
• outcomes from oral or written questioning (Q&A)
• products of the learner’s work (P)
• personal statements and/or reflective accounts (RA)
• outcomes from simulation, where permitted by the assessment strategy (S)
• professional discussion (PD)
• assignment, project/case studies (A)
• authentic statements/witness testimony (WT)
• expert witness testimony (EPW)
• evidence of Recognition of Prior Learning (RPL).
The abbreviations may be used for cross-referencing purposes.
Learners can use one piece of evidence to prove their knowledge, skills and understanding across different assessment criteria and/or across different units. It is, therefore, not necessary for learners to have each assessment criterion assessed separately. Learners should be encouraged to reference the assessment criteria to which the evidence relates.
Evidence must be made available to the assessor, internal verifier and Edexcel standards verifier. A range of recording documents is available on the Edexcel website www.edexcel.com. Alternatively, centres may develop their own.
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
27
Centre recognition and approval
Centre recognition
Centres that have not previously offered Edexcel qualifications need to apply for and be granted centre recognition as part of the process for approval to offer individual qualifications. New centres must complete both a centre recognition approval application and a qualification approval application.
Existing centres will be given ‘automatic approval’ for a new qualification if they are already approved for a qualification that is being replaced by the new qualification and the conditions for automatic approval are met. Centres already holding Edexcel approval are able to gain qualification approval for a different level or different sector via Edexcel online.
Approvals agreement
All centres are required to enter into an approvals agreement which is a formal commitment by the head or principal of a centre to meet all the requirements of the specification and any linked codes or regulations. Edexcel will act to protect the integrity of the awarding of qualifications, if centres do not comply with the agreement. This could result in the suspension of certification or withdrawal of approval.
Quality assurance
Detailed information on Edexcel’s quality assurance processes is given in Annexe B.
What resources are required to deliver these qualifications?
Each qualification is designed to support learners working in the Food Manufacture sector. Physical resources need to support the delivery of the qualifications and the assessment of the learning outcomes and must be of industry standard. Centres must meet any specific resource requirements outlined in Annexe D: Assessment Strategy. Staff assessing the learner must meet the requirements within the overarching assessment strategy for the sector.
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
28
Unit format
Each unit in this specification contains the following sections.
Unit title:
Unit reference number:
QCF level:
Credit value:
Guided learning hours:
Unit summary:
Assessment requirements/evidence requirements:
Assessment methodology:
Learning outcomes:
Assessment criteria:
Evidence type:
Portfolio reference:
Date:
The unit title is accredited on the QCF and this form of words will appear on the learner’s Notification of Performance (NOP).
All units and qualifications within the QCF have a level assigned to them, which represents the level of achievement. There are nine levels of achievement, from Entry level to level 8. The level of the unit has been informed by the QCF level descriptors and, where appropriate, the NOS and/or other sector/professional.
All units have a credit value. The minimum credit value is one, and credits can only be awarded in whole numbers. Learners will be awarded credits when they achieve the unit.
A notional measure of the substance of a qualification. It includes an estimate of the time that might be allocated to direct teaching or instruction, together with other structured learning time, such as directed assignments, assessments on the job or supported individual study and practice. It excludes learner-initiated private study.
This provides a summary of the purpose of the unit.
The assessment/evidence requirements are determined by the SSC. Learners must provide evidence for each of the requirements stated in this section.
Learning outcomes state exactly what a learner should know, understand or be able to do as a result of completing a unit.
The assessment criteria of a unit specify the standard a learner is expected to meet to demonstrate that a learning outcome, or a set of learning outcomes, has been achieved.
Learners must reference the type of evidence they have and where it is available for quality assurance purposes. The learner can enter the relevant key and a reference. Alternatively, the learner and/or centre can devise their own referencing system.
This provides a summary of the assessment methodology to be used for the unit.
The learner should use this box to indicate where the evidence can be obtained eg portfolio page number.
The learner should give the date when the evidence has been provided.
This code is a unique reference number for the unit.
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
29
Units
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
30
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
31
Unit 1: Control Transfer of Liquid into a Tank in Brewing
Unit reference number: J/601/5161
QCF level: 2
Credit value: 3
Guided learning hours: 8
Unit summary
This unit supports workforce development for those who work in a brewery. This unit is designed for use by operators who transfer liquid into tanks and team leaders who manage those operators. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
32
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
tran
sfer
of
liquid
1.1
ch
eck
the
pro
duct
spec
ific
ations
and p
roduct
ion
sched
ule
at
the
appro
priat
e tim
e
1.2
se
t up t
he
equip
men
t ac
cord
ing t
o s
pec
ific
atio
n
1.3
m
ake
sure
that
the
mat
eria
ls a
nd s
ervi
ces
required
by
the
transf
er e
quip
men
t ar
e av
aila
ble
1.4
co
nfirm
that
the
rece
ption t
ank
to b
e use
d is
empty
an
d c
lean
1.5
m
ake
sure
that
the
liquid
is
ready
to b
e tr
ansf
erre
d
to t
he
rece
ption t
ank
2
Sta
rt t
ransf
er o
f liq
uid
2.1
st
art
up t
he
tran
sfer
equip
men
t, follo
win
g t
he
org
anis
atio
nal
sta
ndard
oper
atin
g p
roce
dure
s
2.2
ac
hie
ve t
he
required
outp
ut
to t
he
spec
ific
atio
n
2.3
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of yo
ur
resp
onsi
bili
ty
3
Monitor
transf
er o
f liq
uid
3.1
m
onitor
the
outp
ut
to a
chie
ve t
he
spec
ific
atio
n a
nd
pro
duct
ion s
ched
ule
3.2
m
onitor
the
availa
bili
ty o
f m
ater
ials
and s
ervi
ces
required
by
the
tran
sfer
equip
men
t
3.3
fo
llow
the
org
anis
atio
nal
sta
ndard
oper
atin
g
pro
cedure
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
33
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Com
ple
te t
ransf
er o
f liq
uid
4.1
sh
ut
dow
n t
he
tran
sfer
equip
men
t, follo
win
g t
he
org
anis
atio
nal
sta
ndard
oper
atin
g p
roce
dure
s
4.2
en
sure
that
the
equip
men
t is
rea
dy
for
futu
re u
se
afte
r co
mple
tion o
f th
e tr
ansf
er o
f liq
uid
4.3
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
4.4
m
ainta
in c
om
munic
ation w
ith t
eam
mem
ber
s an
d
the
team
lea
der
4.5
fill
in r
ecord
s an
d/o
r ch
eckl
ists
for
this
sta
ge
of th
e pro
cess
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
34
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
35
Unit 2: Control Fermentation in Brewing Unit reference number: R/601/5163
QCF level: 2
Credit value: 2
Guided learning hours: 6
Unit summary
This unit supports workforce development for those who control fermentation in a brewing business.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
36
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Monitor
and c
ontr
ol
ferm
enta
tion
1.1
co
ntr
ol fe
rmen
tation p
roce
ss a
ccord
ing t
o
org
anis
atio
nal
sta
ndard
oper
atin
g p
roce
dure
s
1.2
ch
eck
the
pro
duct
spec
ific
ations
1.3
m
easu
re,
anal
yse
and inte
rpre
t fe
rmen
tation
pro
cess
and q
ual
ity
dat
a acc
ord
ing t
o o
rganis
atio
nal
st
andar
d o
per
atin
g p
roce
dure
1.4
m
ake
sure
that
the
mat
eria
ls a
nd s
ervi
ces
required
by
ferm
enta
tion e
quip
men
t ar
e av
aila
ble
1.5
id
entify
non-c
onfo
rman
ce t
o f
erm
enta
tion p
roce
ss
and p
roduct
1.6
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
37
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Take
act
ion o
nce
fe
rmen
tation is
com
ple
te
2.1
m
ake
sure
that
the
mat
eria
ls a
nd s
ervi
ces
required
by
equip
men
t ar
e ava
ilable
2.2
st
art
up e
quip
men
t acc
ord
ing t
o o
rgan
isat
ional
st
andar
d o
per
atin
g p
roce
dure
s
2.3
ac
hie
ve r
equired
outp
ut
to c
orr
ect
spec
ific
atio
n
2.4
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of yo
ur
resp
onsi
bili
ty
2.5
m
ainta
in c
om
munic
ation w
ith t
eam
mem
ber
s an
d
the
team
lea
der
2.6
fill
in r
ecord
s an
d/o
r ch
eckl
ists
for
this
sta
ge
of th
e pro
cess
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
38
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
39
Unit 3: Control Yeast Cropping and Storage in Brewing
Unit reference number: D/601/5165
QCF level: 3
Credit value: 2
Guided learning hours: 6
Unit summary
This unit supports workforce development for those who control yeast cropping and storage in a brewing business.
The unit is designed for use primarily by fermentation operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
40
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Cro
p y
east
at
the
required
tim
e during fer
men
tation
pro
cess
1.1
co
ntr
ol cr
oppin
g y
east
pro
cess
es a
ccord
ing t
o
org
anis
atio
nal
sta
ndard
oper
atin
g p
roce
dure
1.2
se
t up e
quip
men
t ac
cord
ing t
o s
pec
ific
atio
n,
ensu
ring t
hat
the
yeas
t co
llect
ion v
esse
l to
be
use
d
is e
mpty
and c
lean
1.3
en
sure
equip
men
t is
supplie
d w
ith m
ate
rial
s an
d
serv
ices
1.4
fo
llow
pro
cedure
s to
sta
rt u
p e
quip
men
t
1.5
m
ake
sure
that
yea
st is
read
y to
be
tran
sfer
red t
o
the
yeas
t co
llect
ion v
esse
l
1.6
m
easu
re,
anal
yse
and inte
rpre
t qual
ity
data
ac
cord
ing t
o o
rgan
isational
sta
ndar
d o
per
ating
pro
cedure
s
1.7
ch
eck
the
pro
duct
spec
ific
ations
and p
roduct
ion
sched
ule
s
1.8
im
ple
men
t ac
tion in r
esponse
to o
per
ating
pro
ble
ms
within
the
limits
of yo
ur
resp
onsi
bili
ty
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
41
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Sto
re y
east
2.1
co
ntr
ol st
ori
ng y
east
pro
cess
es f
ollo
win
g t
he
org
anis
atio
nal
sta
ndard
oper
atin
g p
roce
dure
s
2.2
ch
eck
pro
duct
spec
ific
atio
n a
nd p
roduct
ion s
ched
ule
2.3
en
sure
equip
men
t is
supplie
d w
ith m
ate
rial
s an
d
serv
ices
2.4
fo
llow
pro
cedure
s to
sta
rt u
p e
quip
men
t
2.5
m
ake
sure
yea
st is
read
y to
be
tran
sfer
red t
o y
east
co
llect
ion v
esse
l
2.6
m
easu
re,
anal
yse
and inte
rpre
t qual
ity
data
ac
cord
ing t
o o
rgan
isational
sta
ndar
d o
per
ating
pro
cedure
s
2.7
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
2.8
m
ainta
in c
om
munic
ation w
ith o
ther
tea
m m
ember
s an
d t
he
team
lea
der
2.9
fill
in r
ecord
s an
d/o
r ch
eckl
ists
for
this
sta
ge
of th
e pro
cess
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
42
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
43
Unit 4: Control Yeast Selection, Treatment and Pitching in Brewing
Unit reference number: K/601/5167
QCF level: 3
Credit value: 2
Guided learning hours: 8
Unit summary
This unit supports workforce development for those who control yeast cropping and storage in a brewing business.
The unit is designed for use primarily by fermentation operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
44
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Contr
ol ye
ast
sele
ctio
n,
trea
tmen
t an
d p
itch
ing
1.1
co
ntr
ol ye
ast
trea
tmen
t an
d y
east
pitch
ing
pro
cess
es a
ccord
ing t
o o
rgan
isational
sta
ndar
d
oper
atin
g p
roce
dure
s
1.2
m
easu
re,
anal
yse
and inte
rpre
t qual
ity
data
ac
cord
ing t
o o
rgan
isational
sta
ndar
d o
per
ating
pro
cedure
s
1.3
ch
eck
the
pro
duct
spec
ific
ations
and p
roduct
ion
sched
ule
s
1.4
id
entify
non-c
onfo
rman
ce t
o t
he
chara
cter
istics
of
hea
lthy
yeas
t
1.5
as
sess
yea
st c
onditio
n a
nd p
urity
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
45
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Contr
ol ye
ast
ferm
enta
tion
pro
cess
es
2.1
ca
lcula
te t
he
quantity
of aci
d t
o t
reat
a g
iven
am
ount
of
yeas
t
2.2
ca
lcula
te t
he
amount
of ye
ast
to a
dd t
o a
fe
rmen
tation
2.3
im
ple
men
t ac
tion in r
esponse
to o
per
ating
pro
ble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
2.4
m
ainta
in c
om
munic
ation w
ith t
eam
mem
ber
s
2.5
fill
in r
ecord
s an
d/o
r ch
eckl
ists
for
this
sta
ge
of th
e fe
rmen
tation p
roce
ss
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
46
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
47
Unit 5: Control Kegging in Brewing Unit reference number: M/601/5168
QCF level: 2
Credit value: 3
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who control kegging in a brewing business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, controlling kegging in brewing. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
48
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
keggin
g
1.1
ch
eck
the
pro
duct
spec
ific
ations
and p
roduct
ion
sched
ule
at
the
appro
priat
e tim
e
1.2
se
t up t
he
equip
men
t ac
cord
ing t
o s
pec
ific
atio
n
1.3
ch
eck
that
the
mat
eria
ls a
nd s
ervi
ces
required
by
the
keggin
g e
quip
men
t ar
e av
aila
ble
1.4
ch
eck
that
bee
r is
rea
dy
to b
e use
d f
or
keggin
g
2
Sta
rt k
eggin
g
2.1
st
art
up t
he
keggin
g e
quip
men
t, follo
win
g t
he
org
anis
atio
nal
sta
ndard
oper
atin
g p
roce
dure
s
2.2
ac
hie
ve t
he
required
outp
ut
to t
he
spec
ific
atio
n
2.3
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
3
Monitor
keggin
g
3.1
m
onitor
the
outp
ut
to a
chie
ve t
he
spec
ific
atio
n a
nd
pro
duct
ion s
ched
ule
3.2
m
onitor
the
availa
bili
ty o
f m
ater
ials
and s
ervi
ces
required
by
the
keggin
g e
quip
men
t
3.3
fo
llow
the
org
anis
atio
nal
sta
ndard
oper
atin
g
pro
cedure
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
49
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Com
ple
te k
eggin
g
4.1
sh
ut
dow
n t
he
keggin
g e
quip
men
t, follo
win
g t
he
org
anis
atio
nal
sta
ndard
oper
atin
g p
roce
dure
s
4.2
en
sure
that
the
equip
men
t is
rea
dy
for
futu
re u
se
afte
r co
mple
tion o
f ke
ggin
g
4.3
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
4.4
m
ainta
in c
om
munic
ation w
ith t
eam
mem
ber
s an
d
the
team
lea
der
4.5
fill
in r
ecord
s an
d/o
r ch
eckl
ists
for
this
sta
ge
of th
e pro
cess
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
50
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
51
Unit 6: Contribute to the Maintenance of Plant and Equipment in Food Operations
Unit reference number: T/601/2921
QCF level: 2
Credit value: 3
Guided learning hours: 30
Unit summary
This unit supports workforce development for those who contribute to the maintenance of plant and equipment in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to the maintenance of plant and equipment in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
52
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
the
mai
nte
nan
ce o
f pla
nt
and
equip
men
t
1.1
ac
cess
and inte
rpre
t in
form
ation a
nd inst
ruct
ions
1.2
ev
aluat
e th
e im
pac
t of in
stru
ctio
ns
on o
per
atio
ns
1.3
en
sure
res
ourc
es r
equired
are
ava
ilable
and fit f
or
use
1.4
pre
par
e th
e w
ork
are
a in
a m
anner
whic
h p
rom
ote
s ef
fect
ive
and s
afe
work
pra
ctic
es
1.5
prioritise
ow
n w
ork
act
ivitie
s to
ach
ieve
optim
um
pro
duct
ivity
within
the
limits
of
ow
n c
ontr
ibution
1.6
en
sure
that
mai
nte
nance
act
ivitie
s are
corr
ectly
auth
orise
d
1.7
es
tablis
h e
ffec
tive
spoke
n a
nd w
ritt
en
com
munic
atio
n w
ith m
anag
ers
and c
olle
agues
1.8
co
mple
te a
nd p
roce
ss t
he
nec
essa
ry d
ocu
men
tation
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
53
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Car
ry o
ut
mai
nte
nan
ce o
f pla
nt
and e
quip
men
t 2.1
m
onitor
and a
dher
e to
food s
afet
y, h
ealth a
nd
safe
ty e
nvi
ronm
enta
l pro
cedure
s
2.2
en
sure
that
mai
nte
nance
act
ivitie
s are
under
take
n
usi
ng c
orr
ect
tools
, m
ater
ials
, eq
uip
men
t an
d
tech
niq
ues
2.3
id
entify
def
ects
and d
iscr
epan
cies
in c
om
ponen
ts
and t
ake
the
nec
essa
ry c
orr
ective
act
ion
2.4
m
inim
ise
the
was
tage
of co
nsu
mab
le ite
ms
and
oth
er m
ater
ials
and d
ispose
of non-r
eusa
ble
m
ater
ials
corr
ectly
2.5
ev
aluat
e m
ainte
nan
ce a
ctiv
itie
s fo
r ef
fect
iven
ess
2.6
m
ake
reco
mm
endat
ions
to r
elev
ant
peo
ple
about
iden
tified
im
pro
vem
ents
2.7
en
sure
that
work
whic
h c
annot
be
com
ple
ted w
ithin
th
e ag
reed
sch
edule
is
reco
rded
and r
eport
ed t
o t
he
rele
vant
peo
ple
2.8
m
ainta
in e
ffec
tive
spoke
n a
nd w
ritt
en
com
munic
atio
n w
ith m
anag
ers
and c
olle
agues
2.9
co
mple
te a
nd p
roce
ss d
ocu
men
tation
2.1
0
leave
pla
nt
and e
quip
men
t sa
fe,
tidy
and f
it for
futu
re u
se
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
54
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
55
Unit 7: Understand how to Contribute to the Maintenance of Plant and Equipment in Food Operations
Unit reference number: A/601/2922
QCF level: 2
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who understand how to contribute to the maintenance of plant and equipment, in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to the maintenance of plant and equipment in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
56
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
pre
par
ing for
mai
nte
nan
ce
1.1
outlin
e th
e im
port
ance
of w
ork
ing t
o t
he
hea
lth a
nd
safe
ty a
nd food s
afet
y st
andar
ds
1.2
des
crib
e th
e ac
tivi
ties
that
can
be
carr
ied o
ut
within
ow
n lim
its
of au
thority
1.3
lis
t th
e eq
uip
men
t re
quired
for
mai
nte
nan
ce
1.4
des
crib
e th
e im
port
ance
of
mee
ting m
ain
tenan
ce
docu
men
tation r
equirem
ents
1.5
outlin
e how
to m
ake
the
pla
nt
or
equip
men
t sa
fe
bef
ore
main
tenan
ce
1.6
des
crib
e how
to a
cces
s ty
pes
of
info
rmat
ion t
o a
id
mai
nte
nan
ce
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
57
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
arry
out
mai
nte
nan
ce
2.1
outlin
e how
and w
hen
to c
arry
out
main
tenan
ce
activi
ties
2.2
des
crib
e how
the
tools
and e
quip
men
t se
lect
ed a
re
use
d t
o c
om
ple
te t
he
task
s
2.3
des
crib
e how
to c
om
munic
ate
even
ts a
nd iss
ues
to
rele
vant
peo
ple
2.4
st
ate
the
pro
cedure
for
carr
ying o
ut
the
mai
nte
nan
ce e
vent
hyg
ienic
ally
2.5
des
crib
e how
ava
ilable
info
rmat
ion is
use
d t
o a
id
the
main
tenan
ce
2.6
st
ate
how
to r
ecord
an e
vent
in t
he
main
tenan
ce
log
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
58
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to d
eal w
ith
mai
nte
nan
ce iss
ues
and
pro
ble
ms
3.1
ex
pla
in t
he
import
ance
of m
ainte
nan
ce a
nd
implic
atio
ns
for
not
carr
ying it
out
3.2
ex
pla
in w
hy
mate
rials
, to
ols
and e
quip
men
t m
ust
be
fit
for
purp
ose
, an
d h
ow
to d
eal w
ith a
ny
def
ects
3.3
des
crib
e w
hat
to d
o if th
ere
are
unex
pec
ted
pro
ble
ms
during m
ainte
nan
ce
3.4
des
crib
e th
e ef
fect
s diffe
rent
types
of
mai
nte
nan
ce
hav
e on t
he
oper
atio
ns
3.5
ex
pla
in h
ow
pla
nned
mai
nte
nan
ce c
an r
educe
dow
ntim
e
4
Know
how
to c
om
ple
te
mai
nte
nan
ce p
roce
dure
s 4.1
ex
pla
in t
he
import
ance
of
min
imis
ing w
aste
4.2
outlin
e how
to d
ispose
of w
ast
e sa
fely
and
effe
ctiv
ely
4.3
ex
pla
in t
he
import
ance
of le
avi
ng p
lant
and
equip
men
t sa
fe,
clea
n a
nd t
idy
for
futu
re u
se
4.4
ex
pla
in h
ow
to c
hec
k th
e ef
fect
iven
ess
of
mai
nte
nan
ce a
ctiv
itie
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
59
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
60
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
61
Unit 8: Interpret and Communicate Information and Data in Food Operations
Unit reference number: J/601/5225
QCF level: 3
Credit value: 3
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who interpret and communicate information and data in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, interpreting and communicating information and data in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures. The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
62
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Iden
tify
rel
evan
t in
form
atio
n a
nd d
ata
1.1
id
entify
the
required
info
rmat
ion a
nd d
ata
1.2
ch
eck
what
dat
a is
alre
ady
availa
ble
1.3
id
entify
info
rmat
ion a
nd d
ata
sourc
es for
additio
nal
re
quirem
ents
1.4
co
llect
additio
nal in
form
atio
n a
nd d
ata w
her
e re
quired
2
Inte
rpre
t in
form
ation a
nd
dat
a 2.1
ch
eck
that
info
rmat
ion a
nd d
ata is:
–
rele
vant
–
suff
icie
nt
–
com
ple
te
2.2
in
terp
ret
info
rmation a
nd d
ata
so t
hat
it
is
under
stood b
y th
e ta
rget
audie
nce
2.3
se
lect
info
rmat
ion t
hat
is r
elev
ant
to t
he
targ
et
audie
nce
2.4
ch
eck
the
inte
rpre
tation o
f th
e se
lect
ed info
rmat
ion
and d
ata
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
63
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Com
munic
ate
info
rmat
ion
and d
ata
3.1
ch
eck
info
rmat
ion a
nd d
ata t
o b
e pre
sente
d for
com
ple
tenes
s an
d c
orr
ect
form
at
3.2
lia
ise
with c
olle
agues
to c
larify
the
info
rmation a
nd
dat
a to
be
pre
sente
d
3.3
pre
sent
the
info
rmation a
nd d
ata
to a
targ
et
audie
nce
in a
way
that
is
rele
vant,
appro
priat
e,
clea
r an
d c
onci
se
3.4
dis
tinguis
h c
lear
ly b
etw
een f
actu
al fin
din
gs
and
inte
rpre
tations
3.5
m
ake
reco
mm
endat
ions
whic
h a
re o
bje
ctiv
e an
d
bas
ed o
n t
he
findin
gs
and inte
rpre
tation
3.6
an
swer
audie
nce
ques
tions
clea
rly
and c
onci
sely
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
64
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
65
Unit 9: Understand how to Interpret and Communicate Information and Data in Food Operations
Unit reference number: L/601/5226
QCF level: 3
Credit value: 3
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who understand how to interpret and communicate information and data in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when interpreting and communicating information and data in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
66
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to iden
tify
and
confirm
info
rmat
ion a
nd
dat
a
1.1
des
crib
e good p
ract
ice
in t
he
colle
ctio
n a
nd
inte
rpre
tation o
f in
form
ation a
nd d
ata
1.2
des
crib
e how
to lia
ise
with c
olle
agues
to c
onfirm
dat
a in
terp
reta
tion
1.3
su
mm
aris
e how
to iden
tify
rel
evan
t in
form
atio
n
2
Know
how
to s
ourc
e in
form
atio
n a
nd d
ata
2.1
des
crib
e ty
pes
of co
mpute
r sy
stem
and h
ow
they
ar
e use
d t
o p
rovi
de
info
rmation a
nd d
ata
2.2
des
crib
e co
mm
on d
ata
anal
ysis
tec
hniq
ues
2.3
ex
pla
in h
ow
to a
nal
yse
and inte
rpre
t dat
a
2.4
des
crib
e how
to r
etriev
e in
form
atio
n a
nd d
ata
from
diffe
rent
sourc
es
2.5
lis
t th
e lo
cation o
f so
urc
es o
f in
form
ation a
nd d
ata
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
67
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to p
rese
nt
info
rmat
ion a
nd d
ata
3.1
co
mpar
e diffe
rent
met
hods
of co
mm
unic
atio
n t
hat
co
uld
be
adopte
d t
o p
rese
nt
info
rmat
ion a
nd d
ata
3.2
des
crib
e how
to u
se a
udio
-vis
ual
aid
s
3.3
ex
pla
in h
ow
audio
-vis
ual
aid
s ca
n e
nhan
ce
pre
senta
tions
3.4
des
crib
e how
to r
espond e
ffec
tive
ly t
o q
ues
tions
3.5
des
crib
e th
e im
port
ance
of
pre
senting info
rmat
ion
in t
he
spec
ific
form
at
3.6
ex
pla
in h
ow
to c
om
munic
ate
and p
rese
nt
info
rmat
ion a
nd d
ata t
o d
iffe
rent
audie
nce
s
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
68
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
69
Unit 10: Monitor Food Hygiene Standards Using Rapid Test Methods in Operations
Unit reference number: F/601/8303
QCF level: 2
Credit value: 3
Guided learning hours: 19
Unit summary
This unit supports workforce development for those who monitor food hygiene standards using rapid test methods in a food or animal feed business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring food hygiene standards using rapid test methods in food operations or animal feed production. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
70
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
docu
men
tation,
equip
men
t an
d s
ample
s fo
r te
stin
g
1.1
co
nfirm
ava
ilabili
ty o
f docu
men
tation,
equip
men
t an
d r
esourc
es,
and e
nsu
re t
hat
they
are
rea
dy
for
use
1.2
id
entify
and r
eport
unse
rvic
eable
equip
men
t
1.3
ca
libra
te t
esting e
quip
men
t
1.4
co
nfirm
are
a to
be
sam
ple
d a
nd c
hec
k fo
r sa
fety
1.5
ch
eck
the
inte
grity
of th
e sa
mple
s
2
Conduct
tes
ts a
nd r
ecord
re
sults
2.1
han
dle
sam
ple
s sa
fely
usi
ng a
septic
tech
niq
ues
2.2
fo
llow
sta
ndar
d o
per
ating p
roce
dure
s to
car
ry o
ut
test
s
2.3
re
cord
rel
evan
t in
form
atio
n a
nd d
ata
2.4
in
terp
ret
resu
lts
usi
ng p
osi
tive
and n
egative
co
ntr
ols
2.5
id
entify
pote
ntial
fals
e posi
tive
res
ults
2.6
re
cord
, in
vest
igat
e and r
eport
dev
iations
in r
esults
to t
he
rele
vant
per
son
2.7
fo
llow
sta
ndar
d o
per
ating p
roce
dure
s to
rec
ord
tes
t dat
a
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
71
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
72
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
73
Unit 11: Understand how to Monitor Food Hygiene Standards Using Rapid Test Methods in Operations
Unit reference number: J/601/8304
QCF level: 2
Credit value: 2
Guided learning hours: 12
Unit summary
This unit supports workforce development for those who understand how to monitor food hygiene standards using rapid test methods in a food or animal feed business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when monitoring food hygiene standards using rapid test methods in operations or animal feed production. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
74
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
repar
e eq
uip
men
t fo
r ra
pid
food
hyg
iene
test
ing
1.1
outlin
e th
e hea
lth a
nd s
afe
ty r
equirem
ents
for
test
ing,
incl
udin
g p
erso
nal pro
tect
ive
equip
men
t re
quired
1.2
des
crib
e how
to p
repar
e te
stin
g e
quip
men
t
1.3
outlin
e th
e fe
ature
s and lim
itat
ions
of
test
ing
equip
men
t
1.4
ex
pla
in h
ow
to c
alib
rate
equip
men
t
1.5
ex
pla
in t
he
import
ance
of en
suring t
he
serv
icea
bili
ty,
safe
ty a
nd fitnes
s fo
r purp
ose
of
equip
men
t
1.6
des
crib
e th
e im
port
ance
of
report
ing d
efec
tive
eq
uip
men
t
1.7
id
entify
suitab
le t
esting a
reas
and t
he
pro
cedure
s fo
r pre
para
tion a
nd t
esting
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
75
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
onduct
ra
pid
food h
ygie
ne
test
s 2.1
des
crib
e th
e im
port
ance
of
stan
dar
d o
per
atin
g
pro
cedure
s to
qualit
y co
ntr
ol
2.2
outlin
e th
e co
rrec
t pro
cedure
s and m
ethods
of
test
ing
2.3
ex
pla
in t
he
met
hods
of
safe
sto
rage
and s
ample
pre
par
ation
2.4
des
crib
e th
e sa
fe d
isposa
l m
ethods
of
test
ing
mat
eria
ls
2.5
ex
pla
in h
ow
to a
sses
s hyg
iene
stan
dar
ds
agai
nst
co
mpan
y sp
ecific
atio
ns
3
Know
about
the
reco
rdin
g
and r
eport
ing p
roce
dure
s fo
r te
sts
3.1
ex
pla
in h
ow
to c
alcu
late
tes
t re
sults
and h
ow
to
avoid
and d
etec
t fa
lse
posi
tive
res
ults
3.2
outlin
e how
to a
cces
s an
d inte
rpre
t qual
ity
stan
dar
ds
and d
eter
min
e acc
epta
ble
lev
els
of
tole
rance
3.3
des
crib
e w
hy
it is
import
ant
to k
eep r
ecord
s of
asse
ssm
ent
and f
indin
gs
3.4
des
crib
e th
e re
port
ing p
roce
dure
s an
d h
ow
to m
ake
re
com
men
dations
for
corr
ective
act
ion in t
he
even
t of pro
duct
non-c
om
plia
nce
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
76
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
77
Unit 12: Lift and Handle Materials Safely in Food Operations
Unit reference number: T/601/8301
QCF level: 2
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who lift and handle materials safely in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, lifting and handling materials safely in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
78
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Follo
w lifting a
nd h
andlin
g
inst
ruct
ions
1.1
w
ear
per
sonal
pro
tect
ive
equip
men
t
1.2
fo
llow
org
anis
atio
n's
sta
ndar
ds
and inst
ruct
ions
on
hea
lth a
nd s
afe
ty,
food s
afet
y an
d e
nvi
ronm
enta
l sa
fety
1.3
as
sess
ris
ks t
o s
elf,
oth
ers
and p
roduct
s bef
ore
lif
ting a
nd h
andlin
g
1.4
use
the
spec
ifie
d lifting a
nd h
andlin
g t
echniq
ues
1.5
se
ek a
ssis
tance
when
req
uired
2
Oper
ate
han
dlin
g
equip
men
t 2.1
en
sure
that
han
dlin
g e
quip
men
t is
fit f
or
use
2.2
re
turn
han
dlin
g e
quip
men
t to
the
spec
ifie
d p
lace
af
ter
use
3
Tra
nsp
ort
mat
eria
ls s
afel
y 3.1
en
sure
that
mat
eria
ls a
re o
f th
e sp
ecifie
d q
uantity
an
d q
ual
ity
3.2
use
the
spec
ifie
d t
ransp
ort
route
s fo
r m
ovi
ng
mat
eria
ls
3.3
av
oid
inju
ry t
o s
elf an
d o
ther
s
3.4
co
mple
te a
ll re
cord
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
79
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
80
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
81
Unit 13: Understand how to Lift and Handle Materials Safely in Food Operations
Unit reference number: A/601/8302
QCF level: 2
Credit value: 2
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who need to understand how to lift and handle materials safely in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when lifting and handling materials safely in food operations. It can be assessed on or off the job. The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
82
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
the
hea
lth a
nd
safe
ty s
tandar
ds
for
lifting,
movi
ng a
nd
han
dlin
g m
ater
ials
1.1
st
ate
the
hea
lth a
nd s
afet
y, a
nd f
ood s
afe
ty
stan
dar
ds
for
movi
ng a
nd h
andlin
g m
ater
ials
1.2
st
ate
the
import
ance
of
follo
win
g r
elev
ant
hea
lth
and s
afe
ty a
nd f
ood s
afet
y st
andar
ds
1.3
st
ate
the
import
ance
of w
earing t
he
appro
priat
e per
sonal
pro
tect
ive
equip
men
t
1.4
st
ate
the
import
ance
of usi
ng t
he
spec
ifie
d m
anual
han
dlin
g t
echniq
ues
1.5
st
ate
safe
lifting lim
its
for
self a
nd a
ny
equip
men
t use
d
1.6
outlin
e th
e sa
fety
chec
ks t
o b
e ca
rrie
d o
ut
on lifting
equip
men
t
1.7
st
ate
the
import
ance
of
carr
ying o
ut
safe
ty c
hec
ks
on lifting e
quip
men
t
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
83
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to m
ove
and
han
dle
mat
eria
ls
2.1
st
ate
the
import
ance
of
chec
king t
hat
the
load
is
suitab
le t
o b
e m
ove
d
2.2
st
ate
the
import
ance
of usi
ng t
he
right
handlin
g
equip
men
t fo
r th
e ta
sk
2.3
st
ate
the
import
ance
of
usi
ng s
pec
ifie
d t
ransp
ort
ro
ute
s
2.4
outlin
e th
e haz
ards
to s
elf
and o
ther
s w
hen
movi
ng
and h
andlin
g m
ater
ials
2.5
st
ate
the
act
ion t
o b
e ta
ken if m
ater
ials
or
han
dlin
g
equip
men
t ar
e def
ective
2.6
st
ate
rule
s an
d p
roce
dure
s th
at a
pply
to t
he
diffe
rent
work
are
as
when
movi
ng a
nd h
andlin
g
mat
eria
ls
3
Know
the
limits
of
ones
au
thority
and
com
munic
atio
n m
ethods
3.1
st
ate
the
limits
of ow
n a
uth
ori
ty a
nd c
om
pet
ence
3.2
st
ate
why
it is
import
ant
to w
ork
within
lim
its
of
ow
n a
uth
ority
3.3
st
ate
how
to d
eter
min
e han
dlin
g a
nd m
ovi
ng
requirem
ents
for:
–
assi
stan
ce
–
equip
men
t
3.4
des
crib
e m
ethods
of re
cord
ing info
rmation
3.5
st
ate
why
it is
import
ant
to c
om
munic
ate
info
rmat
ion,
and m
ethods
use
d t
o d
o s
o
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
84
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
85
Unit 14: Contribute to Environmental Safety in Food Operations
Unit reference number: A/601/2919
QCF level: 2
Credit value: 2
Guided learning hours: 5
Unit summary
This unit supports workforce development for those who contribute to environmental safety in food manufacture in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to environmental safety in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
86
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Contr
ibute
to w
ork
pla
ce
envi
ronm
enta
l sa
fety
1.1
m
ainta
in e
nvi
ronm
enta
lly s
afe
work
ing p
ract
ices
1.2
ta
ke p
reca
utions
to m
inim
ise
envi
ronm
enta
l dam
age
1.3
id
entify
any
inci
den
tal dam
age
and t
ake
pro
mpt
action t
o m
inim
ise
it
1.4
re
port
envi
ronm
enta
l in
ciden
ts a
nd a
ctio
ns
take
n in
resp
onse
of th
em t
o t
he
rele
vant
per
son
1.5
fo
llow
pro
cedure
s to
dis
pose
of
was
te m
ater
ials
sa
fely
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
87
Unit 15: Understand how to Contribute to Environmental Safety in Food Operations
Unit reference number: M/601/2920
QCF level: 2
Credit value: 2
Guided learning hours: 11
Unit summary
This unit supports workforce development for those who need to understand how to contribute to environmental safety in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to environmental safety. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
88
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to c
om
ply
with
requirem
ents
1.1
des
crib
e th
e re
port
ing p
roce
dure
s fo
r en
viro
nm
enta
l in
ciden
ts
1.2
outlin
e th
e org
anis
atio
nal
and leg
isla
tive
re
quirem
ents
rel
atin
g t
o e
nvi
ronm
enta
l dam
age
2
Know
how
to r
ecognis
e en
viro
nm
enta
l dam
age
2.1
des
crib
e th
e diffe
rent
types
of en
viro
nm
enta
l dam
age
2.2
outlin
e th
e ty
pes
of
dam
age
that
may
occ
ur
2.3
ex
pla
in t
he
impact
that
dam
age
can h
ave
on t
he
envi
ronm
ent,
and w
hat
corr
ective
act
ions
can b
e ta
ken
3
Know
how
to w
ork
in a
w
ay t
hat
reduce
s en
viro
nm
enta
l dam
age
3.1
ex
pla
in h
ow
to c
hoose
the
most
suitab
le m
ater
ials
an
d e
quip
men
t, g
iven
the
natu
re o
f th
e w
ork
ac
tivi
ty,
and its
pote
ntial
im
pact
on t
he
envi
ronm
ent
3.2
des
crib
e th
e diffe
rent
met
hods
that
can
be
use
d t
o
min
imis
e en
viro
nm
enta
l dam
age
3.3
des
crib
e how
to d
ispose
of w
aste
in w
ays
that
m
inim
ise
the
risk
to t
he
envi
ronm
ent
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
89
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
90
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
91
Unit 16: Record and Report Basic Operations in Food Manufacture
Unit reference number: R/601/5227
QCF level: 2
Credit value: 1
Guided learning hours: 5
Unit summary
This unit supports workforce development for those who record and report basic operations in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, recording and reporting basic operations in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
92
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Rec
ord
bas
ic o
per
ations
1.1
id
entify
info
rmat
ion a
nd d
ata t
hat
nee
ds
to b
e re
cord
ed
1.2
re
cord
info
rmat
ion a
nd d
ata
1.3
co
mple
te r
ecord
s w
ithin
def
ined
tim
esca
les
1.4
fo
llow
com
pan
y pro
cedure
s to
pro
cess
rec
ord
s
2
Com
ply
with c
om
pan
y qual
ity
pro
cedure
s 2.1
id
entify
info
rmat
ion a
nd e
vents
that
nee
d t
o b
e re
port
ed
2.2
re
port
info
rmat
ion a
nd e
vents
to t
he
appro
priat
e peo
ple
2.3
m
ake
verb
al r
eport
s of in
form
atio
n a
nd e
vents
2.4
ch
eck
the
report
ing o
f in
form
atio
n a
nd e
vents
is
to
the
poin
t and a
ccura
te
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
93
Unit 17: Understand how to Record and Report Basic Operations in Food Manufacture
Unit reference number: Y/601/5228
QCF level: 2
Credit value: 1
Guided learning hours: 5
Unit summary
This unit supports workforce development for those who record and report basic operations in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when recording and reporting basic operations in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
94
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d h
ow
to r
eport
on b
asi
c oper
atio
ns
1.1
lis
t th
e si
tuat
ions,
eve
nts
, pro
ble
ms
and
info
rmat
ion t
hat
nee
d t
o b
e re
port
ed
1.2
des
crib
e how
to r
eport
cle
arly
, co
nci
sely
and
accu
rate
ly
1.3
st
ate
the
import
ance
of re
port
ing p
rom
ptly
1.4
lis
t th
e ke
y peo
ple
to w
hom
rep
ort
s sh
ould
be
mad
e
2
Under
stan
d h
ow
to d
eal
with p
roble
ms
in
pro
duct
ion
2.1
outlin
e th
e purp
ose
of ke
epin
g a
ccura
te r
ecord
s an
d
the
conse
quen
ces
of
not
doin
g s
o
2.2
st
ate
the
types
of in
form
atio
n a
nd d
ata t
hat
nee
d t
o
be
reco
rded
2.3
st
ate
how
to r
ecord
info
rmation a
nd d
ata
accu
rate
ly
2.4
st
ate
the
import
ance
of
chec
king info
rmation w
ith
rele
vant
peo
ple
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
95
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
96
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
97
Unit 18: Carry out Product Changeovers in Food Manufacture
Unit reference number: H/601/8309
QCF level: 2
Credit value: 2
Guided learning hours: 11
Unit summary
This unit supports workforce development for those who carry out product changeovers in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, carrying out product changeovers in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
98
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
chan
geo
vers
in
a w
ay
that
min
imis
es
dow
n-t
ime
and w
ast
e
1.1
obta
in t
he
info
rmat
ion a
nd a
ny
required
au
thorisa
tion b
efore
chan
geo
ver
beg
ins
1.2
al
ert
those
who n
eed t
o b
e in
volv
ed,
main
tain
ing
com
munic
atio
n t
hro
ughout
the
chan
geo
ver
pro
cess
1.3
as
sem
ble
req
uired
res
ourc
es in t
he
appro
priat
e pla
ce a
nd m
ake
sure
they
mee
t sp
ecific
atio
ns
1.4
re
move
res
ourc
es fro
m t
he
pre
vious
run w
hic
h a
re
not
nee
ded
1.5
en
sure
pla
nt
surf
ace
s th
at a
re in c
onta
ct w
ith
ingre
die
nts
and p
roduct
are
cle
an
2
Car
ry o
ut
chan
geo
vers
2.1
ad
just
pla
nt
and e
quip
men
t to
confo
rm t
o
spec
ific
atio
n w
ithout
affe
ctin
g a
ny
oth
er p
art
of th
e pla
nt
2.2
m
ainta
in c
om
munic
ation w
her
e re
quired
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
99
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Com
ple
te c
han
geo
vers
3.1
co
mple
te t
he
chan
geo
ver
within
the
spec
ifie
d t
ime
3.2
in
form
those
who n
eed t
o k
now
that
chan
geo
ver
is
com
ple
te
3.3
ta
ke a
ppro
priat
e ac
tion w
hen
chan
ge
part
s ar
e re
move
d
3.4
re
port
the
conditio
n o
f w
orn
or
dam
aged
par
ts t
o
the
rele
vant
per
son
3.5
en
sure
that,
follo
win
g c
han
geo
ver,
outp
ut
mat
ches
sp
ecific
atio
n a
nd is
pro
duce
d a
t th
e re
quired
rat
e
3.6
co
mple
te a
ll re
cord
s
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
100
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
101
Unit 19: Understand how to Carry out Product Changeovers in Food Manufacture
Unit reference number: Y/601/8310
QCF level: 2
Credit value: 2
Guided learning hours: 16
Unit summary
This unit supports workforce development for those who understand how to carry out product changeovers in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when carrying out product changeovers in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
102
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
the
requirem
ents
for
carr
ying
out
pro
duct
chan
geo
vers
1.1
st
ate
why
the
chan
geo
ver
is t
aki
ng p
lace
1.2
st
ate
the
tim
e al
low
ed for
chan
geo
vers
1.3
st
ate
the
limits
of ow
n a
uth
ori
ty,
and t
he
import
ance
of
work
ing w
ithin
them
1.4
outlin
e th
e pro
cedure
s fo
r au
thorisa
tion t
o w
ork
, is
ola
tion o
f eq
uip
men
t an
d s
ervi
ces
and w
hat
may
hap
pen
if
they
are
not
follo
wed
1.5
des
crib
e how
to c
om
munic
ate
and r
ecord
in
form
atio
n t
o m
eet
spec
ific
atio
ns
and t
he
import
ance
of doin
g s
o
1.6
st
ate
how
to o
bta
in a
nd inte
rpre
t sp
ecific
atio
ns
1.7
des
crib
e w
hat
may
hap
pen
if
spec
ific
ations
are
not
inte
rpre
ted c
orr
ectly
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
103
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
arry
out
pro
duct
chan
geo
vers
2.1
st
ate
the
funct
ions
and u
se o
f m
achin
e par
ts,
tools
an
d s
afe
ty e
quip
men
t nee
ded
for
chan
geo
vers
2.2
st
ate
the
key
mat
eria
ls a
nd r
esourc
es r
equired
and
how
to c
hec
k th
eir
suitab
ility
for
use
2.3
st
ate
the
effe
ct c
ritica
l co
ntr
ol se
ttin
gs
have
on
qual
ity
and p
roduct
ion v
olu
mes
2.4
st
ate
why
it is
import
ant
to n
otify
the
rele
vant
per
son t
hat
a ch
angeo
ver
has
bee
n c
om
ple
ted a
nd
what
may
hap
pen
if
this
is
not
done
2.5
st
ate
the
import
ance
of
keep
ing a
ccura
te a
nd
pro
mpt
reco
rds
3
Know
how
to d
eal w
ith
pro
ble
ms
during
chan
geo
vers
3.1
outlin
e difficu
ltie
s an
d p
roble
ms
that
mig
ht
aris
e during c
hangeo
vers
and t
he
action t
o b
e ta
ken in
each
cas
e
3.2
ex
pla
in w
hy
clea
nin
g is
import
ant
and w
hat
may
hap
pen
if
this
is
not
done
when
req
uired
3.3
outlin
e th
e ap
pro
priate
act
ion t
o t
ake
when
chan
ge
par
ts a
re r
emove
d a
nd d
escr
ibe
what
may
hap
pen
if t
his
is
not
done
3.4
des
crib
e how
to r
ecognis
e w
ear
and t
ear
on c
han
ge
par
ts
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
104
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
105
Unit 20: Understand how to Contribute to Problem Diagnosis in Food Manufacture
Unit reference number: D/601/2945
QCF level: 2
Credit value: 2
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who need to understand how to contribute to problem diagnosis in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to problem diagnosis in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
106
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to c
ontr
ibute
to
iden
tify
ing p
roble
ms
in
your
area
of w
ork
1.1
outlin
e w
hy
contr
ibuting t
o p
roble
m s
olv
ing is
import
ant
1.2
det
ail how
to r
ecognis
e diffe
rence
s fr
om
sp
ecific
atio
n
1.3
outlin
e th
e re
leva
nt
oper
atin
g p
roce
dure
s
1.4
det
ail oper
atin
g p
roble
ms
and t
hei
r poss
ible
eff
ect
on o
ther
oper
atio
ns
1.5
st
ate
how
to h
elp inve
stig
ate
pro
ble
ms
in a
safe
an
d c
ost
-effec
tive
man
ner
and w
hy
it is
import
ant
to d
o s
o
1.6
st
ate
how
to a
ssis
t th
e te
am
or
indiv
idual
def
ine
and v
erify
the
root
cause
of a p
roble
m
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
107
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
ontr
ibute
to
anal
ysin
g a
nd r
eport
ing
pro
ble
ms
within
your
work
ar
ea
2.1
st
ate
how
to u
se a
ny
rele
vant
tools
and t
est
equip
men
t
2.2
det
ail how
diffe
rent
met
hods
can b
e use
d t
o g
ather
ev
iden
ce a
bout
pro
ble
ms
2.3
outlin
e how
to h
elp a
nal
yse
pro
ble
ms
to d
eter
min
e th
eir
nat
ure
, ca
use
and e
ffec
ts
2.4
det
ail lin
es a
nd m
ethods
of ef
fect
ive
com
munic
atio
n
and w
hy
it is
import
ant
to u
se t
hem
2.5
st
ate
docu
men
tation r
equirem
ents
and w
hy
it is
import
ant
to m
eet
them
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
108
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
109
Unit 21: Contribute to Problem Resolution in Food Manufacture
Unit reference number: H/601/2946
QCF level: 2
Credit value: 3
Guided learning hours: 13
Unit summary
This unit supports workforce development for those who contribute to problem resolution in a food business.
The unit is designed for use primarily by operatives or team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to problem resolution in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
110
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Contr
ibute
to iden
tify
ing
the
cause
s of pro
ble
ms
1.1
ch
eck
and f
ollo
w leg
al or
regula
tory
req
uirem
ents
, hyg
iene,
hea
lth a
nd s
afet
y an
d e
nvi
ronm
enta
l st
andar
ds
1.2
ch
eck
the
avai
lable
info
rmation a
nd c
larify
or
seek
fu
rther
info
rmat
ion
2
Contr
ibute
to
imple
men
ting s
olu
tions
to
pro
ble
ms
2.1
co
ntr
ibute
to s
elec
ting s
olu
tions
whic
h a
re e
ffec
tive
in
rel
atio
n t
o o
per
atio
nal
req
uirem
ents
2.2
hel
p t
o e
nsu
re t
hat
the
corr
ective
act
ions
det
erm
ined
mee
t w
ith o
rgan
isational
req
uirem
ents
2.3
co
ntr
ibute
to p
utt
ing into
act
ion t
he
chose
n s
olu
tion
to r
esto
re o
per
atin
g c
onditio
ns
safe
ly a
nd
effe
ctiv
ely
2.4
m
onitor
oper
atio
ns
to e
nsu
re t
hat
corr
ect
oper
atin
g
conditio
ns
are
met
and m
ainta
ined
2.5
co
mm
unic
ate
the
resu
lts
of ow
n a
ctio
ns
to t
he
appro
priat
e per
son
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
111
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Contr
ibute
to r
eport
ing o
n
action t
o b
e ta
ken t
o
reso
lve
pro
ble
ms
3.1
co
ntr
ibute
to t
he
iden
tifica
tion o
f nee
ds
for
furt
her
w
ork
and r
eport
this
to t
he
rele
vant
per
son in
suff
icie
nt
det
ail fo
r act
ion t
o b
e ta
ken
3.2
m
ake
sugges
tions
for
avoid
ing t
he
pro
ble
m
hap
pen
ing a
gai
n a
nd w
ays
to im
pro
ve o
per
atio
ns
to
man
ager
s an
d c
olle
agues
3.3
co
mple
te a
ll re
cord
s acc
ura
tely
and c
lear
ly,
and
pro
cess
it
pro
mptly
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
112
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
113
Unit 22: Understand how to Contribute to Problem Resolution in Food Manufacture
Unit reference number: K/601/2947
QCF level: 2
Credit value: 2
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who need to understand how to contribute to problem resolution in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to problem resolution in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
114
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to c
ontr
ibute
to
pro
ble
ms
in y
our
area
of
work
and h
ow
to
com
munic
ate
to
colle
agues
1.1
st
ate
oper
atin
g p
roble
ms
and t
hei
r poss
ible
effec
t on o
ther
oper
atio
ns
1.2
det
ail th
e oper
atin
g p
roce
dure
s
1.3
st
ate
why
it is
import
ant
to r
ecord
and
com
munic
ate
pro
ble
ms
1.4
det
ail th
e lin
es a
nd m
ethods
of
effe
ctiv
e co
mm
unic
atio
n a
nd w
hy
it is
import
ant
to u
se t
hem
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
115
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
ontr
ibute
to
iden
tify
ing r
esolu
tions
to
pro
ble
ms
2.1
outlin
e fa
ctors
to t
ake
into
consi
der
atio
n w
hen
co
ntr
ibuting t
o s
elec
ting s
olu
tions
2.2
st
ate
how
to h
elp:
–
reco
gnis
e both
tem
pora
ry a
nd p
erm
anen
t so
lutions,
dec
idin
g w
hic
h s
hould
be
use
d
–
asse
ss t
he
impact
of
solu
tions
on o
ther
oper
atio
ns
–
anal
yse
pro
ble
ms
in a
sys
tem
atic
way
–
ove
rcom
e pro
ble
ms
and r
esto
re o
per
atio
ns
in a
n
effe
ctiv
e w
ay
2.3
st
ate
how
to m
onitor
pro
duct
inte
grity
when
ove
rcom
ing p
roble
ms
and h
ow
they
hav
e bee
n
ove
rcom
e
2.4
st
ate
how
to e
valu
ate
the
effe
ctiv
enes
s of
the
solu
tions
imple
men
ted
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
116
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
117
Unit 23: Operate Central Control Systems in Food Manufacture
Unit reference number: T/601/5172
QCF level: 2
Credit value: 2
Guided learning hours: 11
Unit summary
This unit supports workforce development for those who operate central control systems in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
118
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Be
able
to u
se c
entr
al
contr
ol sy
stem
s 1.1
lo
g o
n,
if r
equired
, at
the
spec
ifie
d t
ime
1.2
m
onitor
the
pro
cess
at
the
required
fre
quen
cy
1.3
re
spond t
o a
larm
s an
d t
ake
appro
priate
act
ion
within
the
limits
of ow
n r
esponsi
bili
ty
1.4
oper
ate
nec
essa
ry c
ontr
ol se
quen
ces
acc
ord
ing t
o
pro
cedure
s
1.5
co
mple
te r
ecord
s
2
Be
able
to o
verc
om
e pro
ble
ms
usi
ng c
ontr
ol
syst
ems
2.1
m
ake
alte
rations
to c
ontr
ol par
am
eter
s,
auto
/man
ual
sel
ection a
nd s
equen
cing a
s re
quired
2.2
ta
ke c
orr
ective
act
ion w
ithin
the
limits
of
ow
n
auth
ority
when
pro
ble
ms
or
poss
ible
futu
re
pro
ble
ms
are
iden
tified
2.3
in
form
key
peo
ple
of
any
corr
ective
act
ion a
nd its
ef
fect
s
2.4
co
mple
te r
ecord
s of
pro
ble
ms
reso
lved
2.5
m
ainta
in e
ffec
tive
com
munic
atio
ns
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
119
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
120
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
121
Unit 24: Understand how to Operate Central Control Systems in Food Manufacture
Unit reference number: A/601/5173
QCF level: 2
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who understand how to operate central control systems in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when operating central control systems in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
122
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
funct
ions
of
centr
al co
ntr
ol sy
stem
s 1.1
des
crib
e th
e pla
nt
and e
quip
men
t la
yout
1.2
outlin
e th
e pro
cess
equip
men
t se
quen
ces
and w
hat
may
happen
if co
ntr
ols
are
not
sequen
ced p
roper
ly
1.3
des
crib
e th
e ef
fect
of
pla
nt,
equip
men
t, s
ervi
ces
or
contr
ol sy
stem
s not
per
form
ing t
o s
pec
ific
atio
n a
nd
the
rem
edia
l ac
tion t
o b
e ta
ken
1.4
st
ate
how
to r
espond t
o a
larm
s in
the
syst
em
2
Know
how
to a
void
pote
ntial
pro
ble
ms
in t
he
centr
al co
ntr
ol sy
stem
2.1
des
crib
e w
hat
could
hap
pen
if
the
pro
cess
is
not
monitore
d a
t th
e re
quired
fre
quen
cy
2.2
des
crib
e w
hat
may
hap
pen
if
reco
gnis
ed p
roce
dure
s ar
e not
follo
wed
when
seq
uen
cing n
eces
sary
co
ntr
ols
2.3
outlin
e th
e lim
its
of ow
n a
uth
ori
ty a
nd c
om
pet
ence
an
d im
port
ance
of w
ork
ing w
ithin
them
2.4
ex
pla
in h
ow
to m
eet
reco
rdin
g,
report
ing a
nd
com
munic
atio
n r
equirem
ents
and t
he
import
ance
of
doin
g s
o
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
123
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
124
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
125
Unit 25: Control Separation in Food Manufacture
Unit reference number: F/601/5174
QCF level: 2
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who control separation in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
126
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
separ
atio
n
acco
rdin
g t
o s
pec
ific
ations
1.1
ch
eck
pro
duct
spec
ific
atio
ns
at t
he
right
tim
e
1.2
se
t up e
quip
men
t
1.3
m
ake
sure
that
mat
eria
l fo
r se
para
tion is
ava
ilable
an
d fit f
or
use
1.4
m
ake
sure
that
ser
vice
s m
eet
requirem
ents
1.5
st
art
up t
he
pla
nt
and c
hec
k th
at it
is r
unnin
g t
o
spec
ific
atio
n
1.6
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
1.7
m
ainta
in c
om
munic
ation t
hro
ughout
the
pro
cess
2
Car
ry o
ut
separ
ation
acco
rdin
g t
o s
pec
ific
ations
2.1
use
equip
men
t an
d m
ake
sure
that
it
is s
upplie
d
with a
ppro
priat
e m
ater
ials
and s
ervi
ces
2.2
ac
hie
ve r
equired
outp
ut
2.3
m
ake
sure
the
pro
duct
is
tran
sfer
red t
o t
he
nex
t st
age
in t
he
man
ufa
cturing o
per
atio
n
2.4
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
2.5
m
ainta
in e
ffec
tive
com
munic
atio
n
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
127
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Finis
h s
epar
atio
n
acco
rdin
g t
o s
pec
ific
ations
and p
roce
dure
s
3.1
ch
eck
the
spec
ific
atio
ns
to t
ime
shut-
dow
n
accu
rate
ly
3.2
sh
ut
dow
n e
quip
men
t ac
cord
ing t
o s
pec
ifie
d
pro
cedure
s
3.3
ta
ke a
ctio
n t
o d
eal w
ith ite
ms
that
can
be
recy
cled
or
re-w
ork
ed
3.4
dis
pose
of
was
te
3.5
m
ake
equip
men
t re
ady
for
futu
re u
se a
fter
co
mple
tion o
f th
e pro
cess
3.6
m
ainta
in e
ffec
tive
com
munic
atio
n
3.7
co
mple
te a
ll re
cord
s and r
eport
s
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
128
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
129
Unit 26: Control Temperature Reduction in Food Manufacture
Unit reference number: Y/601/4631
QCF level: 2
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who control temperature reduction in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when controlling temperature reduction in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
130
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
tem
per
ature
re
duct
ion a
ccord
ing t
o
spec
ific
atio
ns
1.1
ch
eck
pro
duct
spec
ific
atio
ns
1.2
se
t up e
quip
men
t
1.3
m
ake
sure
that
mat
eria
l fo
r te
mper
ature
red
uct
ion
is a
vaila
ble
and f
it for
use
1.4
m
ake
sure
that
ser
vice
s m
eet
requirem
ents
1.5
st
art
up t
he
pla
nt
and c
hec
k th
at it
is r
unnin
g t
o
spec
ific
atio
n
1.6
ta
ke a
ppro
pri
ate
action in r
esponse
to o
per
atin
g
pro
ble
ms
1.7
m
ainta
in c
om
munic
ation t
hro
ughout
the
pro
cess
2
Car
ry o
ut
tem
per
atu
re
reduct
ion a
ccord
ing t
o
spec
ific
atio
ns
2.1
use
equip
men
t an
d m
ake
sure
that
it
is s
upplie
d
with a
ppro
priat
e m
ater
ials
and s
ervi
ces
2.2
ac
hie
ve r
equired
outp
ut
2.3
m
ake
sure
the
pro
duct
is
tran
sfer
red t
o t
he
nex
t st
age
in t
he
man
ufa
cturing o
per
atio
n
2.4
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
2.5
m
ainta
in e
ffec
tive
com
munic
atio
n
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
131
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Finis
h t
emper
ature
re
duct
ion a
ccord
ing t
o
spec
ific
atio
ns
and
pro
cedure
s
3.1
ch
eck
the
spec
ific
atio
ns
to t
ime
shut-
dow
n
3.2
sh
ut
dow
n e
quip
men
t
3.3
ta
ke a
ctio
n t
o d
eal w
ith ite
ms
that
can
be
recy
cled
or
re-w
ork
ed
3.4
dis
pose
of
was
te
3.5
m
ake
equip
men
t re
ady
for
futu
re u
se a
fter
co
mple
tion o
f th
e pro
cess
3.6
m
ainta
in e
ffec
tive
com
munic
atio
n
3.7
co
mple
te a
ll re
cord
s and r
eport
s
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
132
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
133
Unit 27: Contribute to Problem Diagnosis in Food Manufacture
Unit reference number: Y/601/2944
QCF level: 2
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who contribute to problem diagnosis in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to problem diagnosis in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
134
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Contr
ibute
to iden
tify
ing
pro
ble
ms
1.1
id
entify
variat
ions
to n
orm
al o
per
atin
g c
onditio
ns
1.2
co
ntr
ibute
to t
he
asse
ssm
ent
of
the
impac
t of th
ese
pro
ble
ms
1.3
ta
ke t
he
appro
pri
ate
action t
o m
ake
sure
you a
nd
your
colle
agues
rem
ain
safe
2
Contr
ibute
to p
roble
m
dia
gnosi
s 2.1
co
ntr
ibute
to d
eter
min
ing t
he
nat
ure
, ca
use
and t
he
effe
ct o
f th
e pro
ble
ms
2.2
co
ntr
ibute
to inve
stig
atin
g t
he
pro
ble
ms
in a
saf
e an
d c
ost
-eff
ective
man
ner
, w
ith m
inim
um
del
ay o
r w
asta
ge
3
Contr
ibute
to r
eport
ing
pro
ble
ms
3.1
co
mm
unic
ate
pro
ble
ms
to t
he
appro
priat
e per
son
3.2
co
mple
te a
nd p
roce
ss a
ll re
cord
s of
pro
ble
ms
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
135
Unit 28: Control Bottling in Food Manufacture
Unit reference number: L/601/5176
QCF level: 2
Credit value: 3
Guided learning hours: 19
Unit summary
This unit supports workforce development for those who control bottling in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, controlling bottling in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
136
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
bott
ling
acco
rdin
g t
o s
pec
ific
ations
1.1
ch
eck
pro
duct
spec
ific
atio
ns
at t
he
right
tim
e
1.2
se
t up e
quip
men
t
1.3
m
ake
sure
that
mat
eria
l fo
r bott
ling is
availa
ble
and
fit
for
use
1.4
m
ake
sure
that
ser
vice
s m
eet
requirem
ents
1.5
st
art
up t
he
pla
nt
and c
hec
k th
at it
is r
unnin
g t
o
spec
ific
atio
n
1.6
m
ainta
in c
om
munic
ation t
hro
ughout
the
pro
cess
2
Car
ry o
ut
bott
ling
acco
rdin
g t
o s
pec
ific
ations
2.1
use
equip
men
t acc
ord
ing t
o s
pec
ifie
d p
roce
dure
s an
d m
ake
sure
that
it
is s
upplie
d w
ith a
ppro
priate
m
ater
ials
and s
ervi
ces
2.2
ac
hie
ve r
equired
outp
ut
2.3
m
ake
sure
the
pro
duct
is
tran
sfer
red t
o t
he
nex
t st
age
in t
he
man
ufa
cturing o
per
atio
n
2.4
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
137
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Finis
h b
ott
ling a
ccord
ing
to s
pec
ific
atio
ns
3.1
ch
eck
the
spec
ific
atio
ns
to t
ime
shut-
dow
n
accu
rate
ly
3.2
sh
ut
dow
n e
quip
men
t
3.3
ta
ke a
ctio
n t
o d
eal w
ith ite
ms
that
can
be
recy
cled
or
re-w
ork
ed
3.4
re
turn
surp
lus
mat
eria
ls a
nd c
onsu
mab
les
to t
he
corr
ect
pla
ce a
t th
e en
d o
f th
e pro
duct
ion r
un
3.5
dis
pose
of
was
te
3.6
m
ake
equip
men
t re
ady
for
futu
re u
se a
fter
co
mple
tion o
f th
e pro
cess
3.7
co
mm
unic
ate
with o
ther
s
3.8
co
mple
te a
ll re
cord
s and r
eport
s
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
138
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
139
Unit 29: Control Packaging in Food Manufacture
Unit reference number: Y/601/5178
QCF level: 2
Credit value: 3
Guided learning hours: 19
Unit summary
This unit supports workforce development for those who control packaging in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, controlling packaging in food manufacture. It needs to be assessed on the job . The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
140
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
pack
agin
g
acco
rdin
g t
o s
pec
ific
ations
1.1
ch
eck
pro
duct
spec
ific
atio
ns
at t
he
right
tim
e
1.2
se
t up e
quip
men
t
1.3
m
ake
sure
that
mat
eria
l fo
r pack
agin
g is
ava
ilable
an
d fit f
or
use
1.4
m
ake
sure
that
ser
vice
s m
eet
requirem
ents
1.5
st
art
up t
he
pla
nt
and c
hec
k th
at it
is r
unnin
g t
o
spec
ific
atio
n
1.6
m
ainta
in c
om
munic
ation t
hro
ughout
the
pro
cess
2
Car
ry o
ut
pac
kagin
g
acco
rdin
g t
o s
pec
ific
ations
2.1
use
equip
men
t an
d m
ake
sure
that
it
is s
upplie
d
with a
ppro
priat
e m
ater
ials
and s
ervi
ces
2.2
ac
hie
ve r
equired
outp
ut
2.3
m
ake
sure
the
pro
duct
is
tran
sfer
red t
o t
he
nex
t st
age
in t
he
man
ufa
cturing o
per
atio
n
2.4
ta
ke a
ctio
n in r
esponse
to o
per
atin
g p
roble
ms
within
the
limits
of ow
n r
esponsi
bili
ty
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
141
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Com
ple
te p
acka
gin
g
oper
atio
ns
acco
rdin
g t
o
spec
ific
atio
ns
and
pro
cedure
s
3.1
ch
eck
the
spec
ific
atio
ns
to t
ime
shut-
dow
n
accu
rate
ly
3.2
fo
llow
pro
cedure
s to
shut
dow
n e
quip
men
t
3.3
ta
ke a
ctio
n t
o d
eal w
ith ite
ms
that
can
be
recy
cled
or
re-w
ork
ed
3.4
re
turn
surp
lus
mat
eria
ls a
nd c
onsu
mab
les
to t
he
corr
ect
pla
ce a
t th
e en
d o
f th
e pro
duct
ion r
un
3.5
dis
pose
of
was
te
3.6
m
ake
equip
men
t re
ady
for
futu
re u
se a
fter
co
mple
tion o
f th
e pro
cess
3.7
co
mm
unic
ate
with o
ther
s
3.8
co
mple
te a
ll re
cord
s and r
eport
s
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
142
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
143
Unit 30: Understand how to Control Processes in Food Manufacture
Unit reference number: Y/601/4614
QCF level: 2
Credit value: 4
Guided learning hours: 26
Unit summary
This unit supports workforce development for those who understand how to control processes in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when controlling processes in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
144
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
the
requirem
ents
for
contr
olli
ng p
roce
sses
1.1
st
ate
the
purp
ose
and im
port
ance
of
the
pro
cess
1.2
des
crib
e how
to o
bta
in t
he
nec
essa
ry r
esourc
es f
or
the
pro
cess
1.3
st
ate
what
rec
ord
ing,
report
ing a
nd c
om
munic
atio
n
is n
eeded
during p
roce
ssin
g
1.4
outlin
e th
e im
port
ance
of
com
munic
atio
n d
uring
pro
cess
contr
ol
1.5
des
crib
e how
to follo
w w
ork
inst
ruct
ions
and w
hy
it
is im
port
ant
to d
o s
o
1.6
st
ate
the
limits
of yo
ur
ow
n a
uth
ority
and
com
pet
ence
and t
he
import
ance
of w
ork
ing w
ithin
th
em
1.7
outlin
e w
hen
and h
ow
to s
eek
hel
p
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
145
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to p
repar
e co
ntr
ol pro
cess
es
2.1
st
ate
types
and q
uan
tity
of m
ater
ials
to u
se
2.2
st
ate
what
equip
men
t an
d t
ools
to u
se a
nd t
hei
r co
rrec
t co
nditio
n
2.3
outlin
e how
to o
bta
in a
nd inte
rpre
t th
e re
leva
nt
pro
cess
or
ingre
die
nt
spec
ific
atio
n
2.4
des
crib
e w
hat
act
ion t
o t
ake
when
the
pro
cess
sp
ecific
atio
n is
not
met
2.5
des
crib
e how
to c
arr
y out
the
nec
essa
ry p
re-s
tart
ch
ecks
and w
hy
it is
import
ant
to d
o s
o
2.6
des
crib
e how
to follo
w t
he
star
t-up p
roce
dure
s fo
r th
e pro
cess
and w
hy
it is
import
ant
to d
o s
o
3
Know
how
to c
arry
out
pro
cess
contr
ol
pro
cedure
s
3.1
ex
pla
in t
he
import
ance
of fo
llow
ing t
he
rele
vant
pro
cess
contr
ol pro
cedure
s an
d t
he
import
ance
of
this
3.2
outlin
e diffe
rent
ways
to c
arry
out
the
pro
cess
3.3
des
crib
e how
to o
per
ate,
reg
ula
te a
nd s
hut
dow
n
the
rele
vant
equip
men
t
3.4
des
crib
e how
to c
arr
y out
the
pro
cess
in a
n e
ffic
ient
man
ner
and w
hy
it is
import
ant
to d
o s
o
3.5
lis
t th
e co
mm
on s
ourc
es o
f co
nta
min
atio
n d
uring
pro
cess
ing a
nd h
ow
to a
void
thes
e an
d d
escr
ibe
what
mig
ht
hap
pen
if th
is is
not
done
3.6
outlin
e th
e co
nse
quen
ces
of co
nta
min
atio
n in
pro
cess
ing
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
146
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Know
how
to c
om
ple
te
pro
cess
contr
ol
pro
cedure
s
4.1
des
crib
e how
to d
eal w
ith ite
ms
that
can
be
recy
cled
or
re-w
ork
ed
4.2
des
crib
e how
to d
ispose
of w
aste
and w
hy
it is
import
ant
to d
o s
o
4.3
st
ate
how
to m
ake
equip
men
t re
ady
for
futu
re u
se
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
147
Unit 31: Carry out Sampling for Quality Control in Food Operations
Unit reference number: D/601/8311
QCF level: 3
Credit value: 2
Guided learning hours: 8
Unit summary
This unit supports workforce development for those who carry out sampling for quality control in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, carrying out sampling for quality control in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
148
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Sam
ple
food p
roduct
s to
m
eet
sam
plin
g
requirem
ents
1.1
pre
par
e sa
mplin
g r
esourc
es
1.2
ca
rry
out
hyg
ienic
sam
plin
g
1.3
la
bel
the
sam
ple
s fo
r tr
ace
abili
ty
1.4
st
ore
sam
ple
pri
or
to t
esting
1.5
cl
ean s
am
plin
g t
ools
and e
quip
men
t
2
Mai
nta
in inte
grity
of
sam
ple
2.1
re
cord
info
rmat
ion a
bout
the
sam
ple
for
trac
eabili
ty
purp
ose
s
2.2
fo
llow
inst
ruct
ions
to m
ainta
in t
he
conditio
n o
f th
e sa
mple
2.3
pro
tect
the
sam
ple
fro
m s
ourc
es o
f co
nta
min
atio
n
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
149
Unit 32: Understand how to Carry out Sampling for Quality Control in Food Operations
Unit reference number: H/601/8312
QCF level: 3
Credit value: 3
Guided learning hours: 26
Unit summary
This unit supports workforce development for those who understand how to carry out sampling for quality control in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when carrying out sampling for quality control in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
150
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
the
princi
ple
s of
sam
plin
g
1.1
des
crib
e pro
cedure
s fo
r sa
mplin
g
1.2
des
crib
e m
ethods
of
hyg
ienic
sam
plin
g
1.3
ex
pla
in t
he
pro
cedure
s post
sam
plin
g
1.4
des
crib
e eq
uip
men
t use
d t
o t
ake
sam
ple
s
1.5
ex
pla
in a
ctio
ns
to t
ake
to d
eal w
ith d
efec
tive
eq
uip
men
t
1.6
ex
pla
in c
ontr
ols
in t
he
sam
plin
g p
roce
ss
1.7
ex
pla
in h
ow
to c
hec
k pro
duct
s ag
ainst
sp
ecific
atio
ns
2
Know
about
mai
nta
inin
g
sam
ple
inte
grity
2.1
des
crib
e tr
acea
bili
ty p
rinci
ple
s
2.2
des
crib
e a
sam
plin
g p
lan
2.3
des
crib
e bes
t pra
ctic
e w
hen
sto
ring s
ample
s fo
r te
stin
g
2.4
ex
pla
in im
port
ance
of la
bel
ling o
f sa
mple
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
151
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
about
fact
ors
that
in
fluen
ce s
ample
s 3.1
des
crib
e sa
mple
info
rmat
ion t
hat
may
be
required
prior
to s
am
plin
g
3.2
des
crib
e en
viro
nm
enta
l fa
ctors
that
may
influen
ce
sam
ple
res
ults
3.3
des
crib
e in
trin
sic
food p
roper
ties
that
may
affe
ct
sam
ple
res
ults
3.4
ex
pla
in w
hy
def
ective
equip
men
t m
ay
affec
t sa
mple
re
sult
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
152
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
153
Unit 33: Organise and Improve Work Activities for Achieving Excellence in Food Operations
Unit reference number: Y/601/2927
QCF level: 2
Credit value: 3
Guided learning hours: 13
Unit summary
This unit supports workforce development for those who organise and improve work activities in a food business.
The unit is designed for use primarily by operatives or team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, organising and improving work activities for achieving excellence. It needs to be assessed on the job . The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
154
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Org
anis
e yo
ur
ow
n w
ork
ac
tivi
ties
1.1
ch
eck
under
stan
din
g o
f ow
n w
ork
obje
ctiv
es
1.2
pla
n t
he
act
ions
nee
ded
in o
rder
to m
eet
ow
n w
ork
obje
ctiv
es
1.3
priori
tise
ow
n w
ork
act
ivitie
s
1.4
ch
eck
that
the
reso
urc
es r
equired
are
ava
ilable
and
suitab
le f
or
use
taki
ng a
ctio
n if
ther
e is
a p
roble
m
1.5
org
anis
e ow
n w
ork
pla
ce t
o e
nsu
re e
ffic
ient
work
ac
tivi
ty
2
Work
effec
tive
ly
2.1
w
ork
effic
iently
and s
afel
y acc
ord
ing t
o s
tandar
d
oper
atin
g p
roce
dure
s an
d v
isual
contr
ols
2.2
use
shar
ed r
esourc
es e
ffic
iently
and e
nsu
re t
hat
th
ey a
re lef
t in
a f
it s
tate
for
oth
ers
to u
se
2.3
id
entify
wher
e in
form
atio
n,
reso
urc
es o
r eq
uip
men
t is
mis
sing o
r is
in s
urp
lus,
and w
her
e im
pro
vem
ents
to
work
act
ivitie
s ca
n b
e m
ade
2.4
w
ork
eff
ective
ly t
o s
upport
the
imple
men
tation o
f im
pro
vem
ents
2.5
ef
fect
ivel
y m
ainta
in w
ork
pla
ce o
rgan
isation
2.6
m
ainta
in a
ccura
te,
com
ple
te a
nd u
p-t
o-d
ate
re
cord
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
155
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Com
munic
ate
with o
ther
s 3.1
ke
ep y
our
colle
agues
up t
o d
ate
and a
ccura
tely
in
form
ed o
n p
rogre
ss o
f w
ork
3.2
m
ake
sugges
tions
on w
ays
to im
pro
ve o
wn w
ork
ac
tivi
ties
3.3
su
pport
the
mai
nte
nan
ce o
f ac
cura
te v
isual
contr
ols
3.4
in
form
the
appro
priate
per
son a
s so
on a
s poss
ible
ab
out
any
difficu
ltie
s w
hic
h m
ay p
reve
nt
or
del
ay
from
com
ple
ting o
wn w
ork
obje
ctiv
es
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
156
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
157
Unit 34: Understand how to Organise and Improve Work Activities for Achieving Excellence in Food Operations
Unit reference number: D/601/2928
QCF level: 2
Credit value: 3
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who need to understand how to apply workplace organisation techniques for achieving excellence in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when applying workplace organisation techniques for achieving excellence in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
158
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
org
anis
ing
ow
n w
ork
act
ivitie
s in
food
oper
atio
ns
1.1
st
ate
ow
n w
ork
obje
ctiv
es a
nd h
ow
they
fit w
ith
team
obje
ctiv
es
1.2
des
crib
e w
hy
it is
import
ant
to h
ave
a c
lear
pla
n o
f w
hat
to d
o b
efore
sta
rtin
g w
ork
1.3
outlin
e how
to r
ead a
nd inte
rpre
t w
ork
inst
ruct
ions
and s
tandard
oper
atin
g p
roce
dure
s
1.4
des
crib
e how
to p
lan,
org
anis
e an
d p
rioritise
ow
n
work
act
ivitie
s
2
Know
how
to u
se
org
anis
atio
nal
tec
hniq
ues
in
food o
per
atio
ns
2.1
des
crib
e how
to o
rganis
e th
e w
ork
pla
ce a
ccord
ing
to r
ecognis
ed t
echniq
ues
2.2
st
ate
wher
e use
ful in
form
atio
n is
store
d in t
he
work
pla
ce
2.3
outlin
e w
hy
it is
import
ant
to w
ork
effic
iently
and
safe
ly a
ccord
ing t
o s
tandar
d o
per
atin
g p
roce
dure
s
2.4
des
crib
e how
to u
se v
isual co
ntr
ols
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
159
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to c
hec
k th
e pro
gre
ss a
nd iden
tify
opport
unitie
s fo
r im
pro
vem
ent
in food
oper
atio
ns
3.1
st
ate
how
to c
hec
k th
e pro
gre
ss o
f th
e ap
plic
ation
of org
anis
atio
n t
echniq
ues
3.2
outlin
e how
opport
unitie
s fo
r im
pro
vem
ent
can b
e id
entified
3.3
des
crib
e how
im
pro
vem
ents
can im
pact
on
work
pla
ce p
erfo
rmance
3.4
des
crib
e how
to c
om
munic
ate
effe
ctiv
ely
with
oth
ers
3.5
outlin
e w
hy
it is
import
ant
to k
eep a
ccura
te,
com
ple
te a
nd u
p t
o d
ate
reco
rds
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
160
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
161
Unit 35: Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations
Unit reference number: K/601/2933
QCF level: 2
Credit value: 3
Guided learning hours: 12
Unit summary
This unit supports workforce development for those who contribute to the application of improvement techniques in a food business.
The unit is designed for use primarily by operatives or team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to applying improvement techniques for achieving excellence. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
162
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Iden
tify
opport
unitie
s fo
r th
e ap
plic
ation o
f im
pro
vem
ent
tech
niq
ues
1.1
id
entify
opport
unitie
s an
d m
ake
posi
tive
su
gges
tions
about
impro
vem
ent
tech
niq
ues
1.2
gat
her
initia
l in
form
atio
n t
o info
rm p
ote
ntial
applic
atio
n im
pro
vem
ents
1.3
as
sess
info
rmat
ion a
nd c
hec
k th
at o
wn s
ugges
tions
can b
e ju
stifie
d a
nd a
re r
ealis
tic
1.4
se
cure
appro
val fo
r ow
n c
ontr
ibution t
o a
pplic
ation
2
Apply
im
pro
vem
ent
tech
niq
ues
2.1
use
im
pro
vem
ent
tech
niq
ues
within
ow
n w
ork
are
a
2.2
obta
in a
ll th
e in
form
ation,
docu
men
tation a
nd
reso
urc
es r
equired
to u
se im
pro
vem
ent
tech
niq
ues
2.3
id
entify
any
targ
ets
or
key
per
form
ance
indic
ators
w
hic
h r
elat
e to
the
use
of th
e im
pro
vem
ent
tech
niq
ues
2.4
en
sure
that
the
use
of im
pro
vem
ent
tech
niq
ues
are
co
mple
men
tary
to t
he
requirem
ents
of th
e fo
od
safe
ty m
anag
emen
t sy
stem
2.5
id
entify
any
def
icie
nci
es in d
ocu
men
tation o
r re
sourc
es r
equired
2.6
m
ake
valid
rec
om
men
dat
ions
for
chan
ges
to p
olic
y or
pro
cedure
s to
support
the
applic
atio
n o
f im
pro
vem
ent
tech
niq
ues
2.7
re
fer
any
issu
es o
uts
ide
the
limit o
f ow
n a
uth
ority
to
a r
esponsi
ble
per
son
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
163
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Obta
in a
nd p
rovi
de
feed
back
on a
pplic
atio
n o
f im
pro
vem
ent
tech
niq
ues
3.1
se
ek fee
dbac
k on t
he
valu
e of ow
n c
ontr
ibution t
o
the
applic
ation
3.2
ch
eck
pro
gre
ss t
ow
ards
the
ach
ieve
men
t of ta
rget
s or
per
form
ance
indic
ators
3.3
pro
vide
feed
bac
k on o
wn c
ontr
ibution t
o a
pplic
atio
n
to t
he
rele
vant
per
son
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
164
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
165
Unit 36: Understand How To Contribute to the Application of Improvement Techniques for Achieving Excellence in Food Operations
Unit reference number: M/601/2934
QCF level: 2
Credit value: 3
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who need to understand how to contribute to the application of improvement techniques for achieving excellence, in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to the application of improvement techniques for achieving excellence in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
166
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
the
obje
ctiv
es
and b
enef
its
of
impro
vem
ent
tech
niq
ues
in
food o
per
atio
ns
1.1
outlin
e th
e hea
lth,
safe
ty a
nd food h
ygie
ne
requirem
ents
of
the
area
in w
hic
h im
pro
vem
ent
tech
niq
ues
are
bei
ng a
pplie
d
1.2
st
ate
the
purp
ose
and o
bje
ctiv
es o
f th
e im
pro
vem
ent
tech
niq
ues
bei
ng a
pplie
d
1.3
des
crib
e how
im
pro
vem
ent
tech
niq
ues
can p
roduce
per
form
ance
ben
efits
and s
upport
or
sust
ain
food
safe
ty s
tandar
ds
1.4
st
ate
the
com
pan
y polic
y or
pro
toco
l fo
r ap
ply
ing
impro
vem
ent
tech
niq
ues
2
Know
how
to u
se
info
rmat
ion a
nd
com
munic
atio
n f
or
impro
vem
ent
tech
niq
ues
in
food o
per
atio
ns
2.1
outlin
e w
hat
docu
men
tation is
required
to info
rm
impro
vem
ent
tech
niq
ues
2.2
outlin
e th
e sc
ope
of
info
rmation a
nd d
ata
req
uired
to
apply
im
pro
vem
ent
tech
niq
ues
2.3
des
crib
e th
e re
lationsh
ip b
etw
een im
pro
vem
ent
tech
niq
ues
and s
tandar
d o
per
atin
g p
roce
dure
s,
qual
ity
and c
ontinuous
impro
vem
ent
2.4
st
ate
how
im
pro
vem
ent
tech
niq
ues
and t
hei
r ap
plic
atio
n a
re c
om
munic
ated
in o
wn w
ork
pla
ce
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
167
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to m
ake
reco
mm
endat
ions
and
feed
back
im
pro
vem
ent
issu
es in f
ood o
per
atio
ns
3.1
st
ate
what
the
bes
t m
ethod is
for
mak
ing
reco
mm
endat
ions
3.2
outlin
e how
to p
rese
nt
reco
mm
endat
ions
to
colle
agues
3.3
st
ate
how
bes
t to
giv
e an
d r
ecei
ve f
eedbac
k re
gar
din
g o
wn c
ontr
ibution t
o a
pplic
atio
n o
f im
pro
vem
ent
tech
niq
ues
3.4
des
crib
e th
e lim
its
of
ow
n a
uth
ority
, an
d r
eport
ing
arra
ngem
ents
in t
he
even
t of pro
ble
ms
that
cannot
be
reso
lved
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
168
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
169
Unit 37: Monitor and Maintain Storage Systems and Procedures in Food Operations
Unit reference number: D/601/5179
QCF level: 3
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who monitor and maintain storage systems and procedures in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, monitoring and maintaining storage systems and procedures in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
170
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Monitor
and m
ainta
in
hea
lth a
nd s
afe
ty a
nd
contr
ol sy
stem
s
1.1
m
onitor
hyg
iene,
hea
lth a
nd s
afe
ty a
nd
envi
ronm
enta
l pro
cedure
s
1.2
m
ainta
in c
ontr
ol m
onitoring s
yste
ms
for
mat
eria
ls
and s
tora
ge
faci
litie
s
1.3
en
sure
that
contr
ol sy
stem
s lim
it r
isks
and c
om
ply
w
ith leg
al a
nd c
om
pany
requirem
ents
1.4
ev
aluat
e th
e ef
fect
iven
ess
of
contr
ol sy
stem
s
1.5
co
mple
te a
nd p
roce
ss r
ecord
s
2
Rec
om
men
d a
reas
for
impro
vem
ent
and p
rese
nt
sugges
tions
to o
ther
s
2.1
as
sess
the
effe
ctiv
enes
s of han
dlin
g a
nd s
tora
ge
syst
ems
pro
cedure
s
2.2
ev
aluat
e th
e im
pac
t of def
icie
nci
es in c
ontr
ol
syst
ems
and p
roce
dure
s an
d t
ake
rele
vant
action
2.3
m
ake
sugges
tions
for
impro
vem
ent
to t
he
rele
vant
per
son
2.4
es
tablis
h a
nd m
ainta
in c
om
munic
atio
n w
ith
man
ager
s an
d c
olle
agues
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
171
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
172
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
173
Unit 38: Understand how to Monitor and Maintain Storage Systems and Procedures in Food Operations
Unit reference number: D/601/5182
QCF level: 3
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who understand how to monitor and maintain storage systems and procedures in a food business.
The unit is designed for use primarily by team leaders and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when monitoring and maintaining storage systems and procedures in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
174
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
the
import
ance
of
monitoring a
nd
mai
nta
inin
g food a
nd
drink
stora
ge
syst
ems
and
pro
cedure
s
1.1
ex
pla
in h
ow
to iden
tify
and r
espond t
o s
tora
ge
pro
ble
ms
1.2
ex
pla
in t
he
import
ance
of st
oring p
roduct
s ac
cord
ing t
o t
hei
r natu
re a
nd c
har
acte
rist
ics
1.3
des
crib
e st
ora
ge
syst
ems
avai
lable
1.4
des
crib
e how
to m
ake
optim
um
use
of st
ora
ge
spac
e
1.5
ex
pla
in t
he
import
ance
of m
aki
ng t
he
bes
t use
of
stora
ge
spac
e
2
Know
how
to e
valu
ate
pro
cedure
s and m
ake
reco
mm
endat
ions
for
chan
ges
2.1
ex
pla
in t
he
com
pan
y pro
cedure
s in
rel
atio
n t
o
hyg
iene,
hea
lth a
nd s
afet
y an
d t
he
envi
ronm
ent
2.2
des
crib
e how
to a
sses
s co
ntr
ol sy
stem
s ava
ilable
fo
r m
onitoring t
he
conditio
n o
f m
ater
ials
and t
he
stora
ge
faci
lity
2.3
ev
aluat
e han
dlin
g a
nd s
tora
ge
syst
ems
and
pro
cedure
s fo
r ef
fect
iven
ess
2.4
ex
pla
in h
ow
to r
espond e
ffec
tive
ly t
o d
efic
ienci
es in
contr
ol sy
stem
s and p
roce
dure
s
2.5
des
crib
e th
e im
port
ance
of
imple
men
ting t
he
monitoring a
nd r
evie
w p
roce
dure
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
175
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
176
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
177
Unit 39: Produce Product Packs in Food Operations
Unit reference number: A/601/8297
QCF level: 2
Credit value: 3
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who produce product packs in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, producing product packs in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
178
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Pre
pare
to p
roduce
in
div
idual
pro
duct
pack
s 1.1
id
entify
pack
ing s
pec
ific
ations
1.2
se
t up e
quip
men
t to
mee
t sp
ecific
ations
1.3
ch
eck
that
suff
icie
nt
suitab
le p
ack
ing m
ate
rial
is
avai
lable
1.4
ch
eck
that
the
pro
duct
to b
e pack
ed is
ava
ilable
an
d fit f
or
use
1.5
co
mm
unic
ate
with t
he
rele
vant
peo
ple
about
equip
men
t an
d m
ater
ials
thro
ughout
pro
duct
pac
k pro
duct
ion
2
Pro
duce
indiv
idual
pro
duct
pac
ks
2.1
use
pack
agin
g e
quip
men
t
2.2
fo
llow
org
anis
atio
nal
pro
cedure
s to
res
pond t
o
oper
atin
g p
roble
ms
2.3
ch
eck
equip
men
t is
supplie
d w
ith p
roduct
and
pac
king m
ater
ials
2.4
ch
eck
pac
k qual
ity
and q
uan
tity
and t
ake
ap
pro
priat
e ac
tion in r
esponse
to d
efec
ts
2.5
m
eet
targ
ets
for
the
qual
ity
and q
uan
tity
of
pro
duct
s to
be
pac
ked
2.6
m
ake
sure
that
ther
e is
min
imal
was
te d
uring
pac
kagin
g
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
179
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Finis
h p
roduct
ion o
f in
div
idual
pro
duct
pack
s 3.
dis
pose
of
surp
lus
pro
duct
and p
acki
ng m
ater
ial
incl
udin
g:
–
was
te
–
scra
p
–
non-s
tandar
d p
roduct
s
3.2
st
op t
he
pac
kagin
g r
un w
hen
com
ple
ted
3.3
pre
par
e eq
uip
men
t fo
r fu
ture
use
aft
er c
om
ple
tion
of th
e pro
cess
3.4
co
mple
te p
acka
gin
g r
ecord
s
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
180
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
181
Unit 40: Understand how to Produce Product Packs in Food Operations
Unit reference number: F/601/8298
QCF level: 2
Credit value: 3
Guided learning hours: 25
Unit summary
This unit supports workforce development for those who understand how to produce product packs in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when producing product packs in food operations. It can be assessed on or off the job. The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
182
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to m
eet
pro
duct
ion d
eman
d for
pro
duct
pack
s
1.1
st
ate
the
expec
ted r
ate
of use
of pro
duct
and
mat
eria
ls
1.2
outlin
e w
hat
act
ion t
o t
ake
if
the
supply
of
pro
duct
an
d m
ater
ials
is
inte
rrupte
d
1.3
st
ate
why
it is
import
ant
to c
ontr
ol co
nsu
mab
les
to
mat
ch t
he
pac
king r
un
1.4
outlin
e how
to m
easu
re t
he
quan
tity
of pro
duct
to
go into
the
pac
ks
1.5
st
ate
why
it is
import
ant
to s
upply
the
spec
ifie
d
mat
eria
ls in t
he
spec
ifie
d q
uan
tity
and o
n t
ime
1.6
st
ate
why
it is
import
ant
to m
eet
outp
ut
targ
ets
2
Know
how
to c
ontr
ol
pro
duct
ion o
f pro
duct
pac
ks
2.1
st
ate
why
it is
import
ant
to m
onitor
oper
atio
ns
2.2
st
ate
why
it is
import
ant
to w
ork
within
the
limits
ow
n a
uth
ority
and a
bili
ty
2.3
st
ate
why
it is
import
ant
to c
ontr
ol co
nsu
mab
les
to
mat
ch t
he
pac
king r
un
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
183
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to c
om
ple
te
pro
duct
ion o
f pro
duct
pac
ks
3.1
st
ate
why
it is
import
ant
to h
ave
a sh
ut-
dow
n
sequen
ce
3.2
outlin
e th
e im
pact
if
was
te a
nd s
crap d
isposa
l pro
cedure
s ar
e not
follo
wed
3.3
outlin
e w
hat
pre
par
ations
are
required
for
the
nex
t phas
e in
the
cycl
e
3.4
des
crib
e how
to p
repare
the
work
are
a fo
r fu
ture
use
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
184
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
185
Unit 41: Contribute to Sustainable Practice in Food Operations
Unit reference number: L/601/2925
QCF level: 2
Credit value: 2
Guided learning hours: 3
Unit summary
This unit supports workforce development for those who contribute to sustainable practice in a food environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contribute to sustainable practice in a food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
186
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Contr
ibute
to
sust
ain
abili
ty in a
food
envi
ronm
ent
1.1
w
ork
acc
ord
ing t
o t
he
org
anis
atio
n’s
pro
duct
ion
spec
ific
atio
ns
1.2
as
sess
ow
n p
erfo
rman
ce t
o iden
tify
poss
ible
ef
fici
ency
im
pro
vem
ents
1.3
re
port
any
opport
unitie
s to
im
pro
ve t
he
effici
ency
of re
sourc
e usa
ge
1.4
re
port
vari
atio
ns
in r
esourc
e usa
ge
and a
ny
act
ions
take
n in r
esponse
1.5
im
ple
men
t ac
tions
to im
pro
ve t
he
effici
ency
of
reso
urc
e usa
ge
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
187
Unit 42: Understand how to Contribute to Sustainable Practice in Food Operations
Unit reference number: R/601/2926
QCF level: 2
Credit value: 2
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who contribute to sustainable practice in a food environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, contributing to sustainable practice. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
188
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
what
the
requirem
ents
are
for
sust
ain
able
pra
ctic
e in
a
food e
nvi
ronm
ent
1.1
st
ate
what
is
mea
nt
by
sust
ainab
le f
ood
man
ufa
cture
1.2
des
crib
e how
eff
icie
nt
ener
gy
usa
ge
support
s su
stai
nab
le food m
anufa
cture
1.3
lis
t th
e so
cial
ben
efits
of su
stai
nab
le f
ood
man
ufa
cturing
1.4
st
ate
why
it is
impor
tant
to w
ork
to t
he
org
anis
atio
n’s
pro
duct
ion s
pec
ific
atio
ns
1.5
des
crib
e th
e im
pac
t on r
esourc
e usa
ge
and
sust
ain
abili
ty o
f not
work
ing t
o t
he
org
anis
atio
n’s
pro
duct
ion s
pec
ific
atio
ns
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
189
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
ontr
ibute
to
sust
ain
able
pra
ctic
e w
ithin
th
e org
anis
atio
n
2.1
st
ate
how
the
effici
ent
use
of re
sourc
es s
upport
s th
e ec
onom
ic s
ust
ainab
ility
of
the
org
anis
atio
n
2.2
des
crib
e ea
ch o
f th
e fo
llow
ing a
s a
reso
urc
e, a
nd
the
opport
unitie
s ava
ilable
for
reduci
ng t
hei
r usa
ge:
–
wat
er
–
ener
gy
–
tran
sport
2.3
des
crib
e how
the
follo
win
g s
upport
sust
ainab
le f
ood
man
ufa
cture
:
–
effici
ent
use
of w
ater
–
min
imis
ing w
aste
–
effici
ent
use
of tr
ansp
ort
2.4
des
crib
e ow
n r
esponsi
bili
ties
rel
evan
t to
sust
ainab
le
food m
anufa
cture
2.5
st
ate
how
to a
sses
s ow
n p
erfo
rman
ce for
opport
unitie
s to
im
pro
ve e
ffic
iency
2.6
des
crib
e w
hy
it is
import
ant
to r
eport
inci
den
ces
of
inef
fici
ent
reso
urc
e usa
ge
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
190
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
191
Unit 43: Carry out Disinfection in Food Operations
Unit reference number: K/601/5184
QCF level: 2
Credit value: 2
Guided learning hours: 8
Unit summary
This unit supports workforce development for those who carry out disinfection in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, carrying out disinfection in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
192
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
dis
infe
ctio
n
1.1
id
entify
the
area
to b
e dis
infe
cted
and c
onfirm
that
it is
in a
sta
te for
dis
infe
ctio
n t
o b
e ef
fect
ive
1.2
as
sem
ble
the
mat
eria
ls a
nd e
quip
men
t to
car
ry o
ut
dis
infe
ctio
n
1.3
pre
par
e th
e dis
infe
ctio
n m
ater
ials
follo
win
g
man
ufa
cture
r’s
spec
ific
atio
ns
1.4
ch
eck
spec
ific
atio
ns
to d
eter
min
e dis
trib
ution a
nd
dosa
ge
leve
ls
2
Car
ry o
ut
dis
infe
ctio
n
pro
cedure
s 2.1
dis
trib
ute
dis
infe
ctan
t at
the
leve
ls s
et b
y te
chnic
al
spec
ific
atio
ns,
and e
nsu
re a
ll of
the
area
is
dis
infe
cted
2.2
re
pla
ce a
ll eq
uip
men
t an
d m
ater
ials
safe
ly a
nd
secu
rely
in t
he
spec
ifie
d p
lace
2.3
m
ainta
in d
isin
fect
ion f
acili
ties
and e
quip
men
t in
a
conditio
n s
uitab
le for
use
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
193
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
194
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
195
Unit 44: Understand how to Carry out Disinfection in Food Operations
Unit reference number: T/601/5186
QCF level: 2
Credit value: 2
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who understand how to carry out disinfection in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when carrying out disinfection in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
196
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
the
requirem
ents
for
dis
infe
ctio
n
1.1
ex
pla
in t
he
mea
nin
g o
f dis
infe
ctio
n
1.2
des
crib
e th
e diffe
rence
bet
wee
n d
isin
fect
ants
and
det
ergen
ts
1.3
lis
t th
e ke
y m
ater
ials
and e
quip
men
t re
quired
to
carr
y out
dis
infe
ctio
n
1.4
st
ate
the
import
ance
of pre
par
ing d
isin
fect
ion
solu
tions
acc
ord
ing t
o m
anufa
cture
r’s
spec
ific
atio
ns
1.5
des
crib
e co
nditio
ns
that
make
dis
infe
ctio
n
inef
fect
ive
2
Know
how
to c
arry
out
dis
infe
ctio
n
2.1
des
crib
e pro
cedure
s fo
r pre
par
ing a
n a
rea b
efore
dis
infe
ctio
n
2.2
outlin
e w
hy
it is
import
ant
to c
onfirm
corr
ect
dis
trib
ution a
nd d
osa
ge
leve
ls o
f dis
infe
ctants
2.3
des
crib
e m
ethods
of
dis
trib
uting d
isin
fect
ants
2.4
ex
pla
in t
he
import
ance
of
dis
trib
uting d
isin
fect
ant
even
ly t
o c
ove
r th
e ar
ea
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
197
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to c
om
ple
te
dis
infe
ctio
n
3.1
st
ate
why
it is
import
ant
to r
epla
ce a
ll eq
uip
men
t an
d m
ater
ials
saf
ely
and s
ecure
ly in t
he
spec
ifie
d
pla
ce
3.2
des
crib
e how
to h
andle
, st
ore
and u
se d
isin
fect
ants
3.3
des
crib
e how
to m
ainta
in d
isin
fect
ion fac
ilities
and
equip
men
t an
d w
hy
this
is
import
ant
3.4
st
ate
the
types
of re
cord
s re
quired
for
usa
ge
of
dis
infe
ctan
ts
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
198
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
199
Unit 45: Control Hygiene Cleaning in Food Operations
Unit reference number: J/601/8299
QCF level: 2
Credit value: 3
Guided learning hours: 23
Unit summary
This unit supports workforce development for those who control hygiene cleaning in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, controlling hygiene cleaning in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
200
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
for
clea
nin
g
acco
rdin
g t
o c
om
pan
y pro
cedure
s and
spec
ific
atio
ns
1.1
es
tablis
h c
lean
ing r
equirem
ents
1.2
se
lect
cle
anin
g e
quip
men
t
1.3
m
ake
sure
the
work
ing a
rea is
in a
saf
e st
ate
by:
–
chec
king a
nd p
repar
ing a
ll eq
uip
men
t an
d
mac
hin
ery
bef
ore
sta
rtin
g c
lean
ing
–
isola
ting e
quip
men
t an
d m
ach
iner
y w
her
e re
quired
1.4
pro
tect
or
clea
r th
e are
a of ra
w m
ater
ials
or
pro
duct
1.5
ta
ke a
ctio
ns
within
the
limits
of
ow
n a
uth
ority
th
roughout
the
pre
par
atio
n p
roce
ss
1.6
m
ainta
in c
om
munic
atio
n t
hro
ughout
the
pre
par
ation p
roce
ss
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
201
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Car
ry o
ut
clea
nin
g
acco
rdin
g t
o c
om
pan
y pro
cedure
s and
spec
ific
atio
ns
2.1
ch
eck
per
sonal pro
tect
ive
equip
men
t (P
PE),
cl
eanin
g s
olu
tions,
mat
eria
ls a
nd e
quip
men
t co
mply
w
ith s
pec
ific
atio
n
2.2
en
sure
that
the
clea
nin
g is
carr
ied o
ut
without
causi
ng d
am
age
to p
lant
and e
quip
men
t
2.3
co
mply
with p
reca
utions
to p
reve
nt
the
spre
ad o
f co
nta
min
ation t
o o
ther
are
as
2.4
en
sure
that
the
clea
nin
g is
com
ple
ted w
ithin
the
spec
ifie
d t
ime
2.5
re
port
and t
ake
act
ion t
o d
eal w
ith a
ny
pro
ble
ms
whic
h a
rise
during t
he
clea
nin
g
3
Com
ple
te c
lean
ing
acco
rdin
g t
o c
om
pan
y pro
cedure
s and
spec
ific
atio
ns
3.1
m
ake
sure
the
are
a is
cle
aned
to a
gre
ed
spec
ific
atio
ns
3.2
re
inst
ate
pla
nt,
equip
men
t an
d w
ork
are
as
and
leav
e th
em fit f
or
futu
re u
se
3.3
en
sure
cle
anin
g m
ater
ials
and e
quip
men
t an
d
per
sonal
pro
tect
ive
equip
men
t (P
PE),
are
ret
urn
ed
to t
he
right
stora
ge
pla
ce in t
he
spec
ifie
d c
onditio
n
3.4
id
entify
, re
port
and t
ake
act
ion t
o d
eal w
ith s
igns
of
conta
min
ation,
dam
age
or
envi
ronm
enta
l is
sues
3.5
dis
pose
of
was
te o
r deb
ris
3.6
co
mple
te t
he
required
rec
ord
s an
d r
eport
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
202
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
203
Unit 46: Understand how to Control Hygiene Cleaning in Food Operations
Unit reference number: M/601/8300
QCF level: 2
Credit value: 3
Guided learning hours: 28
Unit summary
This unit supports workforce development for those who understand how to control hygiene cleaning in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when controlling hygiene cleaning in food operations. It can be assessed on or off the job. The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
204
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
requirem
ents
of hyg
iene
clea
nin
g in food
oper
atio
ns
1.1
des
crib
e th
e ty
pes
of
unex
pec
ted s
ituat
ions
that
may
occ
ur
when
cle
anin
g a
nd h
ow
to d
eal w
ith
them
1.2
st
ate
when
a p
erm
it t
o w
ork
is
required
and w
hat
m
ight
hap
pen
if it is
not
obta
ined
bef
ore
cle
anin
g
star
ts
1.3
outlin
e th
e im
port
ance
of fo
llow
ing c
om
pan
y st
andar
ds
for
the
sequen
ce o
f cl
eanin
g
1.4
st
ate
the
freq
uen
cy f
or
clea
nin
g a
nd m
ainta
inin
g
diffe
rent
item
s of eq
uip
men
t and w
hat
can h
appen
if t
his
is
not
done
1.5
outlin
e th
e im
port
ance
of
ach
ievi
ng a
nd m
eeting
the
required
sta
ndar
d o
f cl
eanlin
ess
and w
hat
may
hap
pen
if
this
is
not
done
2
Under
stan
d h
ow
to
pre
par
e fo
r hyg
iene
clea
nin
g in food
oper
atio
ns
safe
ly
2.1
outlin
e th
e im
port
ance
of
org
anis
ing a
nd
coord
inat
ing t
he
clea
nin
g p
roce
ss
2.2
st
ate
how
to u
se c
leanin
g inst
ruct
ions
and t
he
risk
s in
volv
ed in n
ot
follo
win
g t
hem
2.3
outlin
e th
e pre
cautions
to t
ake
to e
nsu
re t
hat
the
pro
duct
is
not
conta
min
ated
by
clea
nin
g m
ater
ials
an
d w
hat
to d
o if
it is
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
205
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d h
ow
to c
arry
out
hyg
iene
clea
nin
g in
food o
per
ations
safe
ly
3.1
st
ate
how
to c
hec
k per
sonal pro
tect
ive
equip
men
t (P
PE)
is f
it for
purp
ose
and h
ow
to u
se it
3.2
outlin
e w
hat
will
happen
if
PPE is
not
use
d a
nd w
hat
to d
o w
ith e
quip
men
t th
at is
unfit
for
use
3.3
st
ate
how
to u
se g
uard
s an
d w
arn
ing n
otice
s an
d
the
poss
ible
conse
quen
ces
of not
doin
g s
o
3.4
des
crib
e how
to e
nsu
re t
he
com
ple
te r
emova
l of
clea
nin
g m
ater
ials
and w
hat
may
hap
pen
if th
is is
not
done
3.5
st
ate
the
act
ions
to t
ake
if t
he
clea
nin
g c
annot
be
com
ple
ted w
ithin
spec
ifie
d t
imes
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
206
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d h
ow
to
com
ple
te h
ygie
ne
clea
nin
g
in food o
per
atio
ns
safe
ly
4.1
st
ate
reaso
ns
for
sam
plin
g a
nd w
hat
may
hap
pen
if
it is
not
carr
ied o
ut
acc
ord
ing t
o s
pec
ifie
d
pro
cedure
s
4.2
outlin
e th
e sp
ecifie
d w
ast
e dis
posa
l pro
cedure
s and
what
may
hap
pen
if
they
are
not
follo
wed
4.3
outlin
e th
e sp
ecia
l pre
cautions
that
nee
d t
o b
e ta
ken r
egard
ing p
ote
ntial
ly h
aza
rdous
wast
e an
d
what
to d
o if so
met
hin
g g
oes
wro
ng
4.4
des
crib
e th
e im
port
ance
of
iden
tify
ing,
report
ing
and h
andlin
g a
ny
signs
of:
–
conta
min
ation
–
dam
age
–
envi
ronm
enta
l co
nce
rns
4.5
st
ate
the
import
ance
of
keep
ing r
ecord
s an
d w
hat
m
ight
hap
pen
if th
is is
not
done
4.6
st
ate
the
import
ance
of
com
munic
atin
g a
nd w
hat
m
ay h
appen
if th
is is
not
done
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
207
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
208
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
209
Unit 47: Contribute to Maintaining Stock Security and Minimising Losses in Food Operations
Unit reference number: D/601/5229
QCF level: 2
Credit value: 2
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who contribute to maintaining stock security and minimising losses in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to maintaining stock security and minimising losses in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
210
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Contr
ibute
to t
he
mai
nte
nan
ce o
f se
curi
ty
acco
rdin
g t
o s
pec
ific
ations
and p
roce
dure
s
1.1
im
ple
men
t se
curity
chec
ks a
nd c
onfirm
that
chec
ks
carr
ied o
ut
by
oth
ers
are
per
form
ed t
o s
pec
ifie
d
pro
cedure
s
1.2
ch
eck
for
pote
ntial an
d a
ctual
bre
aches
of
secu
rity
, in
cludin
g:
–
cust
om
er p
ilfer
age
–
staf
f pilf
erag
e
–
exte
rnal th
reat
s
1.3
outlin
e th
e use
of
secu
rity
sys
tem
s and p
roce
dure
s to
the
rele
vant
peo
ple
1.4
m
ake
reco
mm
endat
ions
for
action t
o c
ontr
ol
bre
aches
of se
curity
and c
hec
k th
ey c
om
ply
with
legal
and o
rgan
isational
req
uirem
ents
1.5
pro
cess
the
nec
essa
ry d
ocu
men
tation
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
211
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Contr
ibute
to t
he
monitoring o
f lo
sses
and
inve
stig
ating p
roble
ms
acco
rdin
g t
o s
pec
ific
ations
and p
roce
dure
s
2.1
as
sess
the
actu
al lo
sses
agai
nst
the
pote
ntial
loss
fo
reca
st o
n a
reg
ula
r bas
is w
ithin
lim
its
of
ow
n
auth
ority
2.2
id
entify
and inve
stig
ate
indic
ations
of th
eft
and
unac
cepta
ble
loss
es w
ithin
lim
its
of ow
n a
uth
ority
2.3
co
ntr
ibute
to e
stab
lishin
g t
he
cause
s of lo
sses
2.4
id
entify
opport
unitie
s to
min
imis
e lo
sses
and m
ake
re
com
men
dat
ions
to t
he
rele
vant
peo
ple
2.5
ch
eck
that
the
act
ions
agre
ed t
o m
inim
ise
the
risk
s of lo
sses
and t
hef
t are
im
ple
men
ted a
ccord
ing t
o
spec
ifie
d p
roce
dure
s w
ithin
lim
its
of ow
n a
uth
ority
2.6
pro
cess
docu
men
tation r
equired
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
212
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Imple
men
t pro
cedure
s to
dea
l w
ith s
ecurity
ale
rts
3.1
id
entify
and d
eal w
ith s
ecurity
ale
rts,
incl
udin
g
hoax
es,
in a
ccord
ance
with o
rgan
isat
ional
and leg
al
requirem
ents
3.2
ta
ke a
ctio
n t
o d
eal w
ith s
ecurity
ale
rts
in w
ays
whic
h w
ill m
inim
ise
risk
s an
d m
axim
ise
pro
tect
ion
within
lim
its
of ow
n a
uth
ority
3.3
re
port
sec
urity
ale
rts
to t
he
rele
vant
peo
ple
3.4
pro
cess
docu
men
tation r
equired
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
213
Unit 48: Understand how to Contribute to Maintaining Stock Security and Minimising Losses in Food Operations
Unit reference number: L/601/5243
QCF level: 2
Credit value: 2
Guided learning hours: 9
Unit summary
This unit supports workforce development for those who understand how to contribute to maintaining stock security and minimising losses in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to maintaining stock security and minimising losses in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
214
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
the
requirem
ents
of
stock
se
curi
ty
1.1
outlin
e th
e org
anis
atio
nal
polic
y, p
roce
dure
s an
d
obje
ctiv
es o
f se
curity
pro
cedure
s
1.2
des
crib
e th
e im
plic
atio
ns
of
statu
tory
leg
isla
tion o
n
secu
rity
sys
tem
s an
d p
roce
dure
s
1.3
des
crib
e th
e docu
men
tation r
equired
to info
rm a
nd
mai
nta
in s
ecurity
pro
cedure
s
1.4
outlin
e th
e im
port
ance
of se
curi
ty in food
oper
atio
ns
and t
he
pote
ntial ef
fect
of in
adeq
uat
e se
curity
sys
tem
s an
d p
roce
dure
s
1.5
outlin
e th
e im
port
ance
of
min
imis
ing r
isks
and
max
imis
ing p
rote
ctio
n
1.6
des
crib
e how
to c
om
munic
ate
secu
rity
iss
ues
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
215
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
about
com
pan
y pro
cedure
s fo
r m
ainta
inin
g s
tock
sec
urity
2.1
des
crib
e th
e org
anis
ational
loss
polic
y an
d its
par
amet
ers
2.2
des
crib
e pro
cedure
s fo
r dea
ling w
ith loss
es a
nd h
ow
to
iden
tify
im
pro
vem
ent
opport
unitie
s
2.3
ex
pla
in h
ow
to c
hec
k th
at s
ecurity
pro
cedure
s ar
e bei
ng f
ollo
wed
acc
ord
ing t
o s
pec
ific
ations
2.4
des
crib
e th
e ro
les,
res
ponsi
bili
ties
and
acco
unta
bili
ty o
f se
lf a
nd o
ther
s
2.5
outlin
e how
to m
ake
reco
mm
endat
ions
to c
ontr
ol
bre
aches
of se
curity
3
Know
how
to im
ple
men
t se
curity
pro
cedure
s and
dea
l w
ith s
ecurity
bre
aches
3.1
des
crib
e how
to a
sses
s se
curi
ty p
roble
ms
3.2
des
crib
e how
to c
arr
y out
secu
rity
chec
ks
3.3
des
crib
e how
to r
ecognis
e an
d r
espond t
o s
ecurity
al
erts
, in
cludin
g h
oax
es,
and h
ow
to r
eport
them
3.4
des
crib
e how
to iden
tify
bre
aches
of
secu
rity
3.5
des
crib
e how
to a
sses
s ac
tual lo
sses
agai
nst
fo
reca
st loss
es
3.6
st
ate
the
nee
d f
or
accu
rate
and c
om
ple
te r
ecord
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
216
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
217
Unit 49: Control Effluent Treatment in Food Operations
Unit reference number: R/601/5244
QCF level: 2
Credit value: 2
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who control effluent treatment operations in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, controlling effluent treatment in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
218
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
equip
men
t and
mat
eria
ls t
o c
ontr
ol
effluen
t tr
eatm
ent
1.1
co
nfirm
that
any
required
docu
men
tation is
corr
ect
and e
quip
men
t an
d m
ater
ials
are
rea
dy
for
use
1.2
en
sure
that
the
equip
men
t, m
ate
rial
s an
d
emer
gen
cy e
quip
men
t ar
e re
ady
for
use
1.3
w
ear
and u
se a
ppro
priat
e per
sonal
pro
tect
ive
equip
men
t (P
PE)
acco
rdin
g t
o s
pec
ific
atio
ns
1.4
co
nfirm
that
the
trea
tmen
t ar
eas
are
clea
n a
nd
pre
par
ed f
or
safe
pro
cess
ing
1.5
dea
l w
ith o
per
atin
g p
roble
ms
or
report
them
to t
he
appro
priat
e per
son
1.6
m
ainta
in e
ffec
tive
com
munic
atio
n t
hro
ughout
the
pro
cess
2
Monitor
and c
ontr
ol
trea
tmen
t oper
atio
ns
acco
rdin
g t
o p
roce
dure
s an
d s
pec
ific
atio
ns
2.1
fo
llow
tre
atm
ent
pro
cedure
s
2.2
ad
just
pro
cess
var
iations
pro
mptly
to m
ainta
in
trea
tmen
t
2.3
sa
mple
the
trea
tmen
t pro
cess
2.4
co
nfirm
that
tre
ated
eff
luen
t an
d a
ny
oth
er
pro
duct
s of th
e pro
cess
mee
t sp
ecific
ation
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
219
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Com
ple
te a
nd s
hut
dow
n
trea
tmen
t oper
atio
ns
acco
rdin
g t
o p
roce
dure
s,
spec
ific
atio
ns
and leg
al
requirem
ents
3.1
sh
ut
dow
n s
ervi
ces
3.2
id
entify
tre
ated
efflu
ent
that
is
out
of sp
ecific
atio
n
and r
eport
it
to t
he
appro
priat
e per
son
3.3
dea
l w
ith o
utc
om
es o
f th
e tr
eatm
ent
pro
cess
3.4
en
sure
that
all re
cord
s ar
e co
mple
te
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
220
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
221
Unit 50: Understand how to Control Effluent Treatment in Food Operation
Unit reference number: Y/601/5245
QCF level: 2
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who understand how to control effluent treatment operations in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when controlling effluent treatment in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
222
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to c
ontr
ol
effluen
t tr
eatm
ent
oper
atio
ns
1.1
outlin
e th
e fu
nct
ion o
f th
e eq
uip
men
t use
d in
effluen
t tr
eatm
ent
oper
atio
ns
1.2
ex
pla
in h
ow
to c
onfirm
agre
emen
t bet
wee
n a
ny
required
docu
men
tation a
nd e
fflu
ent
mat
eria
ls
1.3
ex
pla
in h
ow
to r
ecord
pro
cess
oper
atio
ns
and h
ow
to
inte
rpre
t pro
cess
docu
men
tation
1.4
outlin
e w
hy
it is
import
ant
to c
om
munic
ate
cle
arly
an
d w
hat
may
happen
if th
is is
not
done
1.5
ex
pla
in t
he
conse
nts
and a
uth
ori
sations
whic
h
apply
to t
he
oper
atio
n a
nd w
hat
may
hap
pen
if
thes
e ar
e not
adher
ed t
o
1.6
ex
pla
in t
he
implic
atio
ns
of re
leva
nt
legis
lation a
nd
the
wast
e m
anag
emen
t lic
ence
on t
reat
men
t pro
cess
oper
atio
ns
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
223
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to follo
w a
ll th
e re
leva
nt
pro
cedure
s fo
r ef
fluen
t tr
eatm
ent
oper
atio
ns
2.1
outlin
e th
e pro
cedure
s fo
r ch
ecki
ng a
nd m
aki
ng
read
y pro
cess
equip
men
t
2.2
outlin
e th
e pro
cess
oper
atin
g p
roce
dure
s
2.3
outlin
e th
e pro
cedure
s fo
r han
dlin
g e
fflu
ent
and
trea
tmen
t m
ater
ials
2.4
outlin
e th
e pro
cedure
s fo
r dea
ling w
ith:
–
effluen
t
–
out-
of-
spec
ific
atio
n e
fflu
ent
–
pro
duct
s of th
e tr
eatm
ent
pro
cess
–
resi
dual
tre
atm
ent
mat
eria
ls f
rom
the
work
are
a
2.5
outlin
e th
e pro
cedure
s fo
r norm
al or
main
tenance
sh
utd
ow
n
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
224
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to c
arry
out
effluen
t tr
eatm
ent
oper
atio
ns
safe
ly
3.1
des
crib
e th
e nat
ure
and h
azar
ds
of ef
fluen
t an
d
trea
tmen
t m
ater
ials
and t
he
pre
cautions
to b
e use
d
in h
andlin
g t
hem
3.2
des
crib
e th
e sa
fe w
ork
ing p
ract
ices
ass
oci
ated
with
the
pro
cess
3.3
ex
pla
in h
ow
to u
se s
afet
y an
d e
mer
gen
cy
equip
men
t an
d p
erso
nal
pro
tect
ive
equip
men
t (P
PE)
3.4
des
crib
e how
to c
hec
k ava
ilabili
ty o
f eq
uip
men
t an
d
confirm
it
is in g
ood w
ork
ing o
rder
3.5
des
crib
e how
to u
se t
he
pro
cess
equip
men
t sa
fely
3.6
des
crib
e th
e em
ergen
cy e
quip
men
t ass
oci
ated
with
the
pro
cess
and h
ow
to u
se it
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
225
Unit 51: Understand how to Monitor Effluent Treatment in Food Operations
Unit reference number: D/601/5246
QCF level: 2
Credit value: 2
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who understand how to monitor effluent treatment in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when monitoring effluent treatment in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
226
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to m
onitor
effluen
t tr
eatm
ent
oper
atio
ns
1.1
outlin
e th
e ef
fluen
t tr
eatm
ent
pro
cess
and t
he
met
hods
of m
onitoring it
1.2
des
crib
e good h
ouse
keep
ing p
ract
ices
and
stan
dar
ds
1.3
des
crib
e how
to a
dju
st t
he
pro
cess
to m
eet
spec
ific
atio
n r
ange
1.4
outlin
e th
e sa
mplin
g p
roce
dure
s and h
ow
to t
reat
sam
ple
s ta
ken
1.5
ex
pla
in h
ow
to inte
rpre
t sa
mplin
g r
esults
1.6
des
crib
e how
to iden
tify
out-
of-
spec
ific
atio
n e
fflu
ent
1.7
des
crib
e how
to d
ocu
men
t an
d r
ecord
tre
atm
ent
oper
atio
ns
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
227
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to d
eal w
ith
pro
ble
ms
during t
he
trea
tmen
t pro
cess
2.1
des
crib
e th
e fa
ctors
whic
h m
ight
inte
rfer
e w
ith
pro
cess
ing o
per
ations
and t
he
corr
ective
act
ions
to
be
take
n t
o d
eal w
ith t
hem
2.2
outlin
e pre
cautions
to b
e ta
ken w
hen
dea
ling w
ith
haz
ards
from
:
–
effluen
t
–
out-
of-
spec
ific
atio
n e
fflu
ent
–
pro
duct
s
–
trea
tmen
t m
ater
ials
2.3
des
crib
e th
e sy
mpto
ms
of
out-
of-
spec
ific
atio
n
pro
cess
ing
2.4
outlin
e pro
cedure
s fo
r dea
ling w
ith s
pill
age
2.5
st
ate
the
limits
of ow
n a
uth
ori
ty for
taki
ng
corr
ective
act
ion
2.6
st
ate
who t
o a
dvi
se w
hen
circu
mst
ance
s ar
e outs
ide
ow
n a
rea o
f auth
ority
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
228
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
229
Unit 52: Contribute to the Effectiveness of Food Retail Operations
Unit reference number: H/601/5247
QCF level: 2
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who contribute to the effectiveness of food retail operations in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to the effectiveness of food retail operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
230
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Org
anis
e ow
n a
ctiv
itie
s w
ithin
food a
nd d
rink
reta
il oper
atio
ns
1.1
obta
in c
orr
ect
inst
ruct
ions
and s
pec
ific
atio
ns
for
ow
n r
etai
l w
ork
sch
edule
1.2
org
anis
e ow
n w
ork
act
ivity
to m
ake
the
bes
t use
of
reso
urc
es w
ithin
oper
atio
nal re
quirem
ents
1.3
re
port
any
reso
urc
e def
icie
nci
es t
o t
he
rele
vant
per
son
1.4
ch
eck
that
ow
n r
etai
l w
ork
sch
edule
is
real
istic
and
achie
vable
within
the
const
rain
ts o
f th
e w
ork
pla
ce
2
Contr
ibute
to t
he
impro
vem
ent
of
food a
nd
drink
reta
il oper
ations
2.1
m
ake
a posi
tive
contr
ibution t
o iden
tify
ing
opport
unitie
s to
im
pro
ve r
etail
oper
atio
ns
2.2
gat
her
info
rmat
ion a
bout
poss
ible
im
pro
vem
ents
2.3
su
gges
t im
pro
vem
ents
whic
h a
re r
equired
and
real
istic
2.4
sh
are
idea
s fo
r im
pro
vem
ents
with t
he
rele
vant
peo
ple
and r
eact
posi
tive
ly t
o f
eedbac
k
2.5
co
mm
unic
ate
ow
n idea
s in
enough d
etail
to a
llow
fu
rther
act
ion t
o b
e agre
ed
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
231
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
232
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
233
Unit 53: Understand how to Contribute to the Effectiveness of Food Retail Operations
Unit reference number: K/601/5248
QCF level: 2
Credit value: 2
Guided learning hours: 11
Unit summary
This unit supports workforce development for those who understand how to contribute to the effectiveness of food retail operations in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to the effectiveness of food retail operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
234
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to o
rgan
ise
work
act
ivitie
s to
optim
ise
effe
ctiv
enes
s
1.1
des
crib
e how
and w
her
e to
get
rel
evan
t w
ork
in
stru
ctio
ns,
sch
edule
s an
d s
pec
ific
atio
ns
1.2
outlin
e th
e im
port
ance
of
org
anis
ing a
ctiv
itie
s w
ithin
a s
ched
ule
to t
he
bes
t re
sults
1.3
des
crib
e how
to o
rgan
ise
work
act
ivitie
s ef
fici
ently
and a
lter
thes
e if t
her
e ar
e ch
anges
in r
etai
l nee
ds
1.4
des
crib
e how
to o
rgan
ise
work
act
ivitie
s so
that
pro
duct
s are
alw
ays
at
thei
r bes
t w
hen
they
are
so
ld
1.5
st
ate
wher
e an
d w
hen
to g
et h
elp a
nd a
dvi
ce
1.6
outlin
e th
e lin
es a
nd m
ethods
and im
port
ance
of
effe
ctiv
e co
mm
unic
ation
2
Know
how
to c
ontr
ibute
to
the
impro
vem
ent
of re
tail
oper
atio
ns
2.1
des
crib
e how
, w
her
e an
d w
hen
to m
ake
hel
pfu
l su
gges
tions
for
poss
ible
im
pro
vem
ents
to r
etai
l oper
atio
ns
2.2
ex
pla
in w
hy
continuous
impro
vem
ent
is n
eces
sary
an
d t
he
ben
efits
arisi
ng fro
m it
2.3
des
crib
e how
to iden
tify
the
short
and long t
erm
ben
efits
from
im
pro
vem
ents
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
235
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
236
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
237
Unit 54: Sell Food Products in a Retail Environment
Unit reference number: L/601/8305
QCF level: 2
Credit value: 2
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who sell food products in a retail environment in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, selling food products in a retail environment. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
238
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Est
ablis
h c
ust
om
er n
eeds
1.1
gre
et t
he
cust
om
er p
olit
ely
1.2
find o
ut
what
typ
e and q
uan
tity
of
food a
nd d
rink
pro
duct
the
cust
om
er w
ants
1.3
offer
suitable
alter
native
s w
hen
food o
r dri
nk
pro
duct
s are
unava
ilable
or
when
the
cust
om
er is
undec
ided
1.4
sh
ow
cust
om
ers
thei
r se
lect
ed p
roduct
s to
confirm
th
at t
hey
are
what
they
wan
t
1.5
w
rap o
r pack
the
pro
duct
s
2
Sat
isfy
cust
om
er n
eeds
2.1
pro
vide
info
rmat
ion t
o c
ust
om
ers
about
the
safe
tr
ansp
ort
, st
ora
ge
and k
eepin
g o
f pro
duct
s, w
her
e th
is is
reques
ted o
r ad
visa
ble
2.2
co
nduct
the
sale
court
eousl
y, a
nd a
t a
pace
whic
h
is a
ppro
priat
e to
the
nee
ds
of th
e cu
stom
er a
nd t
he
trad
ing c
onditio
ns
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
239
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Proce
ss t
he
sale
of
food
and d
rink
pro
duct
s 3.1
co
nfirm
the
price
and t
he
met
hod o
f paym
ent
with
the
cust
om
er
3.2
pro
cess
paym
ent
or
cred
it a
ccord
ing t
o c
om
pan
y polic
y
3.3
ke
ep p
aym
ents
and s
tock
saf
e th
roughout
tran
sact
ion
3.4
re
port
mis
take
s and p
roble
ms
to t
he
rele
vant
per
son a
nd t
ake
act
ion t
o c
orr
ect
3.5
th
ank
the
cust
om
er a
nd s
ay
goodbye
polit
ely
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
240
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
241
Unit 55: Understand how to Sell Food Products in a Retail Environment
Unit reference number: R/601/8306
QCF level: 2
Credit value: 3
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who understand how to sell food products in a retail environment in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when selling food products in a retail environment. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
242
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to e
stab
lish t
he
cust
om
er’s
nee
ds
1.1
ex
pla
in w
hy
it is
import
ant
to c
onfirm
the
exact
quan
tities
, ty
pe
and q
ual
ity
of
food a
nd d
rink
pro
duct
s th
e cu
stom
er w
ants
1.2
outlin
e th
e im
port
ance
of w
ork
ing w
ithin
the
cust
om
er’s
price
ran
ge
2
Know
how
to s
atis
fy t
he
cust
om
er’s
nee
ds
2.1
ex
pla
in t
he
import
ance
of
cust
om
er s
ervi
ce t
o r
etail
oper
atio
ns
2.2
st
ate
why
it is
import
ant
to p
rovi
de
suitable
al
tern
ativ
es w
hen
the
cust
om
er’s
first
choic
e ca
nnot
be
met
and w
hat
alter
nat
ives
can
be
off
ered
2.3
des
crib
e w
hy
it is
import
ant
not
to c
ause
conflic
t as
a re
sult o
f th
e cu
stom
er’s
chan
ge
of m
ind
2.4
st
ate
when
to p
rovi
de
support
ing info
rmation a
bout
the
safe
tra
nsp
ort
, st
ora
ge
and k
eepin
g o
f fo
od a
nd
drink
pro
duct
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
243
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to p
roce
ss a
nd
com
ple
te t
he
sale
of
food
and d
rink
pro
duct
s
3.1
st
ate
the
com
pan
y pro
cedure
s fo
r dea
ling w
ith
met
hods
of paym
ent
avai
lable
to c
ust
om
ers
3.2
des
crib
e w
ays
to k
eep p
aym
ents
and s
tock
saf
e
3.3
ex
pla
in w
hat
leg
al t
ender
is
3.4
outlin
e th
e bas
ic t
radin
g r
ights
of th
e cu
stom
er a
nd
trad
er
3.5
des
crib
e th
e pro
cess
of ta
king c
ust
om
er o
rder
s fo
r pro
duct
s not
in s
tock
3.6
st
ate
the
limits
of ow
n a
uth
ori
ty a
nd t
he
conse
quen
ces
of oper
atin
g o
uts
ide
thes
e lim
its
3.7
outlin
e th
e im
port
ance
of
com
munic
atio
n a
nd t
he
implic
atio
ns
of not
com
munic
atin
g e
ffec
tive
ly
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
244
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
245
Unit 56: Display Food Products in a Retail Environment
Unit reference number: Y/601/8307
QCF level: 2
Credit value: 3
Guided learning hours: 23
Unit summary
This unit supports workforce development for those who display food products in a retail environment in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, displaying food products in a retail environment. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
246
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
to d
ispla
y fo
od
and d
rink
pro
duct
s 1.1
ch
eck
that
the
dis
pla
y ar
ea,
equip
men
t and
acce
ssories
are
cle
an a
nd t
ake
pro
mpt
act
ion o
n
findin
g a
ny
pro
ble
ms
1.2
as
sem
ble
and c
hec
k pro
duct
s and a
dditio
nal
m
ater
ials
and p
repar
e th
em for
use
1.3
ch
eck
the
food a
nd d
rink
pro
duct
s ava
ilable
for
dis
pla
y an
d e
stim
ate
the
quan
tities
req
uired
1.4
se
lect
the
pro
duct
s w
hic
h a
re m
ost
suitab
le t
o
dis
pla
y w
ith r
egar
d t
o s
hel
f-lif
e, d
eman
d,
appea
l an
d p
rom
otional
req
uirem
ents
1.5
pre
par
e th
e dis
pla
y to
ensu
re m
axim
um
appea
l an
d
to c
om
ply
with food s
afet
y re
quirem
ents
2
Label
dis
pla
ys o
f fo
od a
nd
drink
pro
duct
s 2.1
co
nfirm
req
uirem
ents
for
label
ling p
roduct
s w
ith t
he
rele
vant
peo
ple
2.2
co
nfirm
that
lab
el info
rmat
ion is
corr
ect
and c
hec
k w
ith t
he
rele
vant
peo
ple
that
it
confo
rms
to leg
al
and s
tandard
oper
atio
nal
req
uirem
ents
2.3
posi
tion label
s fo
r pro
duct
s
2.4
en
sure
that
label
s ar
e le
gib
le,
visi
ble
to c
ust
om
ers,
an
d s
ecure
ly p
osi
tioned
in t
he
spec
ifie
d p
lace
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
247
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Arr
ange
and m
ainta
in food
and d
rink
pro
duct
s fo
r dis
pla
y
3.1
ch
eck
and t
ake
step
s to
ensu
re t
hat
the
dis
pla
y ar
ea m
eets
the
requirem
ents
of
hyg
iene
and food
safe
ty
3.2
tr
ansf
er p
roduct
s sa
fely
to t
he
dis
pla
y ar
ea
acco
rdin
g t
o inst
ruct
ions
and s
pec
ific
ations
3.3
ar
range
and r
epla
ce food a
nd d
rink
pro
duct
s an
d
additio
nal
mat
eria
ls in a
way
that
is
attr
active
to
cust
om
ers
and m
eets
the
requirem
ents
of
hyg
iene
and food s
afet
y
3.4
re
posi
tion a
nd r
eorg
anis
e th
e posi
tion o
f pro
duct
s an
d a
cces
sories
to a
ccom
modat
e pro
duct
unav
aila
bili
ty t
o m
ainta
in p
rese
nta
tion a
nd t
o m
eet
trad
ing c
onditio
ns
3.5
m
onitor
dis
pla
ys a
ccord
ing t
o inst
ruct
ions
and
spec
ific
atio
ns
3.6
ca
rry
out
emer
gen
cy c
lean
ing p
roce
dure
s
3.7
ta
ke a
ctio
n t
o a
ddre
ss a
ny
pro
duct
or
dis
pla
y-re
late
d p
roble
m
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
248
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Em
pty
and c
lean t
he
food
and d
rink
pro
duct
dis
pla
y 4.1
w
ithdra
w p
roduct
s fr
om
the
dis
pla
y acc
ord
ing t
o
inst
ruct
ions
and s
tore
acc
ord
ing t
o s
pec
ifie
d
pro
cedure
s
4.2
id
entify
and s
elec
t th
e ap
pro
priat
e cl
eanin
g
mat
eria
ls for
dis
pla
y eq
uip
men
t an
d a
cces
sories
4.3
cl
ean d
ispla
y su
rface
s, e
quip
men
t an
d a
cces
sories
4.4
sa
fely
sto
re c
lean
ing m
ater
ials
for
furt
her
use
4.5
ta
ke a
ctio
n t
o a
ddre
ss a
ny
dis
pla
y, c
lean
ing o
r pro
duct
-rel
ated
pro
ble
ms
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
249
Unit 57: Understand how to Display Food Products in a Retail Environment
Unit reference number: D/601/8308
QCF level: 2
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who understand how to display food products in a retail environment in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when displaying food products in a retail environment. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
250
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
repar
e to
cr
eate
food p
roduct
dis
pla
ys
1.1
ex
pla
in h
ow
to s
ourc
e pro
duct
spec
ific
atio
ns
and
dis
pla
y in
form
atio
n
1.2
des
crib
e th
e w
ays
and t
he
import
ance
of re
view
ing
the
dis
pla
y ar
ea b
efore
ass
emblin
g m
ater
ials
for
the
dis
pla
y
1.3
des
crib
e w
ays
and t
he
import
ance
of
estim
atin
g t
he
quan
tities
and s
ize
of pro
duct
s to
be
use
d f
or
dis
pla
y
1.4
ex
pla
in w
hy
it is
import
ant
to s
elec
t fo
od a
nd d
rink
pro
duct
s fo
r dis
pla
y to
suit s
pec
ific
obje
ctiv
es
1.5
st
ate
the
contr
ols
invo
lved
in t
he
dis
pla
y of fo
od
and d
rink
pro
duct
s
2
Know
how
to c
reat
e a
food
and d
rink
dis
pla
y 2.1
st
ate
the
bas
ic p
rinci
ple
s fo
r dis
pla
y an
d
pre
senta
tion o
f fo
od a
nd d
rink
pro
duct
s
2.2
des
crib
e how
to u
se a
ssem
bly
and d
ism
antlin
g
equip
men
t sa
fely
2.3
des
crib
e w
hat
acc
esso
ries
can
and s
hould
be
use
d
for
effe
ctiv
e dis
pla
ys
2.4
outlin
e ty
pes
of
pro
duct
s off
ered
for
sale
and t
hei
r in
gre
die
nts
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
251
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
the
import
ance
of
label
ling in food a
nd d
rink
dis
pla
ys
3.1
ex
pla
in w
hy
label
ling is
import
ant
3.2
outlin
e th
e ke
y fe
ature
s of
legal
and o
per
atio
nal
re
quirem
ents
for
label
ling
3.3
des
crib
e how
to p
osi
tion label
s to
giv
e co
rrec
t in
form
atio
n a
nd w
hy
it is
import
ant
3.4
des
crib
e how
to c
hec
k la
bel
ling info
rmat
ion a
gai
nst
pro
duct
spec
ific
ation a
nd s
ale
s det
ails
4
Know
how
to m
onitor
and
mai
nta
in food a
nd d
rink
dis
pla
ys
4.1
ex
pla
in w
hy
dis
pla
ys m
ay c
han
ge
as p
art
of th
e m
ainte
nan
ce p
roce
ss
4.2
ex
pla
in w
hy
stock
rota
tion is
import
ant
4.3
des
crib
e th
e ty
pes
and p
urp
ose
s of cl
eanin
g
mat
eria
ls a
ppro
priat
e fo
r dis
pla
y eq
uip
men
t an
d
acce
ssories
4.4
des
crib
e th
e sa
fe h
andlin
g p
roce
dure
s an
d
applic
atio
n o
f cl
eanin
g m
ater
ials
for
dis
pla
y eq
uip
men
t an
d a
cces
sories
4.5
des
crib
e how
to a
cces
s an
d inte
rpre
t th
e cl
eanin
g
sched
ule
for
dis
pla
y eq
uip
men
t an
d a
cces
sories
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
252
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
5
Know
how
to d
eal w
ith
pro
ble
ms
in d
ispla
ying
pro
duct
s
5.1
des
crib
e th
e co
ntingen
cies
for
dis
pla
y eq
uip
men
t an
d a
cces
sory
fai
lure
5.2
des
crib
e how
to r
ecognis
e an
d r
eport
pro
duct
s th
at
do n
ot
mee
t sp
ecific
atio
n
5.3
st
ate
the
pro
cedure
for
reje
ctin
g a
nd iso
lating f
aile
d
pro
duct
s
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
253
Unit 58: Maintain Workplace Food Safety Standards in Operations
Unit reference number: K/601/2902
QCF level: 2
Credit value: 2
Guided learning hours: 16
Unit summary
This unit supports workforce development for those who maintain workplace food safety standards in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, maintaining workplace food safety standards in operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
254
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Kee
p t
he
work
spac
e cl
ean
1.1
ke
ep w
ork
are
a cl
ean a
nd t
idy
1.2
m
ainta
in t
ools
, ute
nsi
ls a
nd e
quip
men
t in
a
hyg
ienic
conditio
n
1.3
st
ore
tools
, ute
nsi
ls a
nd e
quip
men
t co
rrec
tly
1.4
ke
ep ingre
die
nts
and p
roduct
s in
thei
r ass
igned
pla
ces
2
Mai
nta
in food s
afet
y 2.1
pre
vent
pro
duct
conta
min
atio
n a
nd c
ross
co
nta
min
ation
2.2
fo
llow
pro
cedure
s fo
r dea
ling w
ith p
roduct
co
nta
min
atio
n a
nd c
ross
conta
min
atio
n
2.3
fo
llow
pro
cedure
s fo
r su
bst
ance
s th
at m
ay c
ause
al
lerg
ic r
eact
ions
2.4
dis
pose
of
food w
aste
and s
crap
acc
ord
ing t
o
pro
cedure
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
255
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
256
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
257
Unit 59: Understand how to Maintain Workplace Food Safety Standards in Operations
Unit reference number: M/601/2903
QCF level: 2
Credit value: 2
Guided learning hours: 20
Unit summary
This unit supports workforce development for those who understand how to maintain workplace food safety in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when maintaining workplace food safety in manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
258
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
the
import
ance
of
safe
food h
andlin
g
pra
ctic
es
1.1
outlin
e th
e im
port
ance
of fo
od h
andlin
g p
ract
ices
in
mai
nta
inin
g food s
afet
y
1.2
des
crib
e how
per
sonal
hyg
iene
and b
ehavi
our
aff
ect
food s
afe
ty
1.3
ex
pla
in t
he
import
ance
of tr
eating a
nd c
ove
ring
cuts
, boils
, sk
in infe
ctio
ns
and g
raze
s
1.4
des
crib
e how
to t
reat
and c
ove
r cu
ts,
boils
, sk
in
infe
ctio
ns
and g
raze
s
1.5
ex
pla
in t
he
import
ance
of cl
eanin
g a
nd
mai
nte
nan
ce o
f th
e en
viro
nm
ent
and e
quip
men
t,
and t
hei
r im
pac
t on food s
afet
y
1.6
des
crib
e th
e im
port
ance
of
keep
ing food a
t sp
ecifie
d t
emper
atu
res
1.7
outlin
e th
e ca
use
s of
food s
poila
ge
and h
ow
to
reco
gnis
e it
1.8
des
crib
e w
hat
act
ion t
o t
ake
in o
rder
to r
educe
food
spoila
ge
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
259
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to d
eal w
ith
pes
ts a
nd infe
stat
ions
2.1
des
crib
e th
e m
ain t
ype
of pes
ts a
nd infe
stations
and h
ow
they
occ
ur
2.2
des
crib
e how
to p
reve
nt
infe
station
2.3
des
crib
e how
to r
ecognis
e in
fest
atio
ns
2.4
outlin
e th
e pro
cedure
s to
follo
w o
n d
isco
vering
infe
stat
ion
3
Know
the
import
ance
of
min
imis
ing t
he
risk
s of
conta
min
ation a
nd f
ood
pois
onin
g
3.1
des
crib
e th
e ty
pes
of
pro
duct
conta
min
atio
n,
cross
co
nta
min
ation a
nd f
ood p
ois
onin
g
–
bac
teria
–
chem
ical
s
–
phys
ical
obje
cts
–
subst
ance
s th
at c
ause
alle
rgic
rea
ctio
ns
3.2
des
crib
e how
to p
reve
nt
conta
min
atio
n a
nd c
ross
co
nta
min
ation f
rom
occ
urr
ing
3.3
ex
pla
in h
ow
food p
ois
onin
g e
nte
rs f
ood a
nd fact
ors
th
at a
ffec
t its
gro
wth
3.4
des
crib
e th
e sy
mpto
ms
of
food p
ois
onin
g
3.5
des
crib
e how
to p
reve
nt
food p
ois
onin
g f
rom
occ
urr
ing
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
260
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
261
Unit 60: Maintain Workplace Health and Safety in Food Operations
Unit reference number: M/601/2917
QCF level: 2
Credit value: 2
Guided learning hours: 4
Unit summary
This unit supports workforce development for those who operate safely in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace when operating safely in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
262
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Work
within
org
anis
ational
sa
fety
lim
its
1.1
fo
llow
oper
atio
nal
req
uirem
ents
acc
ord
ing t
o
Sta
ndar
d O
per
atin
g P
roce
dure
s (S
OP)
1.2
m
ainta
in r
esponsi
ble
beh
avio
ur
at w
ork
in lin
e w
ith
com
pan
y polic
ies
1.3
w
ork
without
causi
ng r
isks
or
danger
to s
elf an
d
oth
ers
1.4
ca
rry
out
inst
ruct
ions
acco
rdin
g t
o s
afet
y notice
s,
haz
ard a
nd w
arnin
g s
igns
1.5
re
port
haz
ards,
def
ects
and fau
lts
to t
he
rele
vant
peo
ple
1.6
ke
ep t
he
work
pla
ce a
nd w
ork
surf
aces
cle
an a
nd
clea
r of haza
rds
1.7
fo
llow
org
anis
atio
nal
pro
cedure
s fo
r re
port
ing
sick
nes
s, d
isea
se a
nd h
ealth r
isks
2
Follo
w o
rgan
isat
ional
em
ergen
cy p
roce
dure
s 2.1
lo
cate
em
ergen
cy e
scap
e ro
ute
s an
d p
roce
dure
s
2.2
ke
ep e
mer
gen
cy e
scape
route
s cl
ear
of obst
ruct
ions
2.3
use
saf
ety
syst
ems
and a
larm
s co
rrec
tly
2.4
fo
llow
the
spec
ifie
d p
roce
dure
s in
an e
mer
gen
cy
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
263
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Use
per
sonal
pro
tect
ive
equip
men
t 3.1
id
entify
and loca
te s
uitab
le p
erso
nal
pro
tect
ive
equip
men
t nec
essa
ry for
work
act
ivitie
s
3.2
use
and w
ear
per
sonal
pro
tect
ive
equip
men
t in
ac
cord
ance
with o
rgan
isat
ional
pro
cedure
s
3.3
dis
pose
of
per
sonal
pro
tect
ive
equip
men
t af
ter
use
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
264
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
265
Unit 61: Understand how to Maintain Workplace Health and Safety in Food Operations
Unit reference number: T/601/2918
QCF level: 2
Credit value: 2
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who understand workplace health and safety in food manufacture in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when understanding workplace health and safety in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
266
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
the
mai
n s
afet
y risk
s an
d h
azar
ds
in t
he
work
ing e
nvi
ronm
ent
1.1
des
crib
e how
to d
efin
e an
d iden
tify
hea
lth a
nd
safe
ty h
azar
ds
and r
isks
in t
he
work
pla
ce
1.2
lis
t th
e m
ain
hea
lth r
isks
in t
he
work
pla
ce a
nd s
teps
that
can
be
take
n t
o c
ontr
ol th
em
1.3
des
crib
e th
e m
ost
com
mon c
ause
s of
acci
den
ts in
the
work
pla
ce a
nd s
teps
that
hel
p t
o p
reve
nt
them
1.4
st
ate
the
import
ance
of
safe
ty n
otice
s an
d h
azar
d
war
nin
g s
igns
1.5
lis
t th
e haz
ards,
def
ects
and fau
lts
that
may
aris
e in
th
e w
ork
pla
ce
1.6
st
ate
how
to a
void
or
min
imis
e th
e ef
fect
s in
the
work
pla
ce o
f hea
lth a
nd s
afe
ty:
–
haz
ards
–
def
ects
–
faults
1.7
des
crib
e th
e ra
nge
and c
are
of
per
sonal pro
tect
ive
equip
men
t
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
267
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
the
hea
lth a
nd
safe
ty p
reca
utions
and
pro
cedure
s in
the
work
pla
ce
2.1
lis
t th
e sa
fety
pre
cautions
required
in t
he
work
pla
ce
2.2
des
crib
e sa
fe w
ork
ing p
ract
ices
and t
he
import
ance
of
follo
win
g t
hem
2.3
des
crib
e how
to c
onta
ct a
nd o
bta
in h
elp f
rom
co
lleag
ues
with f
irst
aid
qualif
icat
ions
2.4
outlin
e th
e pro
cedure
s th
at
should
be
follo
wed
in
diffe
rent
emer
gen
cies
and w
hy
they
should
be
follo
wed
2.5
des
crib
e th
e im
port
ance
of
consi
der
ing h
ealth a
nd
safe
ty p
reca
utions
when
pla
nnin
g t
ask
s
2.6
des
crib
e w
hat
mig
ht
hap
pen
if
task
s ar
e pla
nned
w
ithout
atte
ntion t
o h
ealth a
nd s
afet
y pre
cautions
2.7
st
ate
how
to r
eport
acc
iden
ts a
nd inci
den
ts
2.8
des
crib
e th
e im
port
ance
of
report
ing a
ccid
ents
and
inci
den
ts follo
win
g c
om
pan
y pro
cedure
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
268
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
the
hea
lth a
nd
safe
ty f
eatu
res
of
equip
men
t an
d m
ater
ials
3.1
lis
t th
e ru
les
and h
azar
ds
asso
ciat
ed w
ith p
articu
lar
equip
men
t
3.2
st
ate
the
reaso
ns
for
usi
ng s
pec
ifie
d t
ools
and
equip
men
t
3.3
des
crib
e w
hy
tools
and e
quip
men
t sh
ould
be
mai
nta
ined
and s
tore
d c
orr
ectly
3.4
des
crib
e how
to iso
late
fau
lty
and d
efec
tive
eq
uip
men
t
3.5
outlin
e th
e im
port
ance
of
adju
stin
g w
ork
pla
ce
equip
men
t to
suit t
he
indiv
idual
3.6
lis
t th
e haz
ardous
subst
ance
s th
at a
re in t
he
work
pla
ce
3.7
des
crib
e st
eps
that
should
be
take
n t
o p
rote
ct
indiv
idual
s fr
om
haza
rdous
subst
ance
s in
the
work
pla
ce
3.8
des
crib
e st
ora
ge
met
hods
for
mat
eria
ls a
nd
chem
ical
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
269
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
270
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
271
Unit 62: Work Effectively With Others in Food Operations
Unit reference number: H/601/2896
QCF level: 2
Credit value: 2
Guided learning hours: 15
Unit summary
This unit supports workforce development for those who work effectively with others in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, working effectively with others in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
272
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Work
effec
tive
ly in a
tea
m
1.1
w
ork
with o
ther
s to
mee
t th
e obje
ctiv
es o
f th
e te
am,
ow
n o
bje
ctiv
es a
nd t
he
org
anis
atio
n’s
obje
ctiv
es
1.2
m
ake
sugges
tions
to im
pro
ve w
ork
act
ivitie
s
1.3
use
initia
tive
to a
ssis
t te
am m
ember
s
1.4
re
spond t
o s
ugges
tions
made
by
colle
agues
for
the
org
anis
atio
n
1.5
dea
l w
ith d
iffe
rence
s of opin
ion in w
ays
that
do n
ot
cause
off
ence
1.6
re
spec
t co
lleag
ues
fro
m d
iffe
rent
ethnic
and
relig
ious
bac
kgro
unds
in t
erm
s of th
eir
opin
ions
and
bel
iefs
2
Giv
e an
d r
ecei
ve
info
rmat
ion t
o a
nd f
rom
te
am c
olle
agues
2.1
ch
eck
the
team
have
inst
ruct
ions
for
thei
r w
ork
2.2
dem
onst
rate
the
team
under
stan
d w
hat
is
required
of th
em t
o c
arry
out
work
2.3
ac
tive
ly s
eek
info
rmation w
hen
nec
essa
ry
2.4
ad
vise
oth
ers
in t
he
team
usi
ng info
rmat
ion t
hat
is
up t
o d
ate,
rel
evan
t and a
ccura
te
2.5
pro
vide
info
rmat
ion w
hic
h w
ill h
elp t
eam
colle
agues
to
ach
ieve
tas
ks
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
273
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Work
with t
eam
co
lleag
ues
to im
pro
ve t
he
way
work
is
done
3.1
in
form
the
rele
vant
per
son w
hen
tas
ks c
annot
be
com
ple
ted
3.2
su
gges
t w
ays
to im
pro
ve t
he
way
work
is
org
anis
ed
3.3
m
ake
sugges
tions
about
how
work
can
be
bet
ter
org
anis
ed
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
274
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
275
Unit 63: Understand how to Work Effectively With Others in Food Operations
Unit reference number: K/601/2897
QCF level: 2
Credit value: 2
Guided learning hours: 18
Unit summary
This unit supports workforce development for those who understand how to work effectively with others in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate). This unit is designed to assess the knowledge and understanding of learners in the workplace context, when working effectively with others in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
276
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to w
ork
ef
fect
ivel
y in
a t
eam
1.1
st
ate
the
obje
ctiv
es o
f th
e te
am
, ow
n o
bje
ctiv
es
and t
he
org
anis
atio
n’s
obje
ctiv
es
1.2
des
crib
e th
e im
port
ance
and k
ey fea
ture
s of th
e org
anis
atio
n’s
pro
cedure
s re
lating t
o:
–
hea
lth a
nd s
afe
ty
–
food s
afe
ty
–
envi
ronm
enta
l hea
lth
1.3
des
crib
e th
e org
anis
ation’s
griev
ance
and
dis
ciplin
ary
pro
cedure
s
1.4
st
ate
the
import
ance
of
dev
elopin
g a
nd k
eepin
g
good w
ork
ing r
elat
ionsh
ips
with c
olle
agues
in t
he
team
1.5
des
crib
e how
to d
eal w
ith d
iffe
rence
s of opin
ion
without
causi
ng o
ffen
ce
1.6
st
ate
the
import
ance
of
show
ing r
espec
t fo
r co
lleag
ues
1.7
dem
onst
rate
how
to s
how
res
pec
t to
colle
agues
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
277
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to g
ive
and
rece
ive
info
rmat
ion t
o a
nd
from
tea
m c
olle
agues
2.1
des
crib
e th
eir
ow
n w
ork
res
ponsi
bili
ties
and w
hen
to
ask
for
hel
p
2.2
st
ate
who s
hould
be
aske
d f
or
hel
p
2.3
st
ate
the
import
ance
of
aski
ng f
or
hel
p w
hen
it
is
nee
ded
2.4
st
ate
the
import
ance
of
shar
ing o
pin
ions
and
info
rmat
ion w
hen
work
ing in a
tea
m
2.5
st
ate
the
import
ance
of
off
erin
g u
sefu
l ad
vice
to
team
colle
agues
3
Know
how
to w
ork
with
team
colle
agues
to
impro
ve t
he
way
work
is
done
3.1
lis
t diffe
rent
types
of
info
rmat
ion t
hat
is
import
ant
to t
eam
work
3.2
st
ate
the
import
ance
of
com
munic
atin
g info
rmat
ion
to t
he
rele
vant
per
son
3.3
st
ate
the
import
ance
of re
ferr
ing u
nre
solv
ed
difficu
ltie
s to
the
appro
priate
per
son w
hen
tea
m
work
ing
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
278
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
279
Unit 64: Carry out Task Hand-Over Procedures in Food Manufacture
Unit reference number: A/601/8316
QCF level: 2
Credit value: 2
Guided learning hours: 10
Unit summary
This unit supports workforce development for those who carry out task hand-over procedures in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, carrying out task hand-over procedures in food manufacture. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
280
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Han
d o
ver
resp
onsi
bili
ty t
o
anoth
er p
erso
n
1.1
ta
ke p
reca
utions
to e
nsu
re t
hat
pro
duct
ion is
not
inte
rrupte
d d
uring h
and-o
ver
1.2
m
ainta
in q
ual
ity
stan
dar
ds
duri
ng t
ask
hand-o
ver
1.3
pro
vide
info
rmat
ion t
o t
hose
who n
eed t
o k
now
1.4
ex
chan
ge
info
rmation in a
n a
ppro
priat
e pla
ce
2
Tak
e ove
r re
sponsi
bili
ty
from
anoth
er p
erso
n
2.1
ta
ke p
reca
utions
to e
nsu
re t
hat
pro
duct
ion is
not
inte
rrupte
d d
uring h
and-o
ver
2.2
m
ainta
in q
ual
ity
stan
dar
ds
duri
ng h
and-o
ver
2.3
obta
in r
equired
info
rmat
ion fro
m t
he
oth
er p
erso
n
and c
larifica
tion w
her
e nec
essa
ry
2.4
ex
chan
ge
info
rmation in a
n a
ppro
priat
e pla
ce
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
281
Unit 65: Understand how to Carry out Task Hand-Over Procedures in Food Manufacture
Unit reference number: F/601/8317
QCF level: 2
Credit value: 1
Guided learning hours: 7
Unit summary
This unit supports workforce development for those who understand how to carry out task hand-over procedures in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when carrying out task hand-over procedures in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
282
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to c
arry
out
task
han
d-o
ver
pro
cedure
s
1.1
des
crib
e th
e pro
duct
ion s
ched
ule
s an
d t
he
oper
atio
n o
f th
e qualit
y sy
stem
s re
leva
nt
to t
he
work
are
a
1.2
ex
pla
in t
he
spec
ifie
d m
achin
e se
ttin
gs
to m
eet
qual
ity
standar
ds
and w
hat
may
hap
pen
if th
ey a
re
not
met
1.3
st
ate
the
origin
s an
d d
estinat
ions
of m
ater
ials
and
pro
duct
s
1.4
des
crib
e th
e im
port
ance
of:
–
pro
vidin
g o
r obta
inin
g info
rmation
–
inte
rpre
ting info
rmation
1.5
outlin
e th
e co
nse
quen
ces
of
usi
ng inacc
ura
te
info
rmat
ion
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
283
Unit 66: Maintain Product Quality in Food Operations
Unit reference number: T/601/2899
QCF level: 2
Credit value: 2
Guided learning hours: 5
Unit summary
This unit supports workforce development for those who maintain product quality in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
Assessment requirements or guidance specified by a sector or regulatory body (if appropriate). This unit is designed to assess the skills of learners in the workplace, maintaining product quality in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
284
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Conduct
qual
ity
chec
ks
1.1
ca
rry
out
qual
ity
chec
ks w
ithin
lim
it o
f ow
n
auth
ority
1.2
co
mpare
the
resu
lts
of qual
ity
chec
ks t
o r
equired
st
andar
ds
1.3
re
cord
the
resu
lts
of
qual
ity
chec
ks
2
Com
munic
ate
resu
lts
of
qual
ity
chec
ks
2.1
re
cord
qualit
y ch
ecks
on c
orr
ect
docu
men
tation
2.2
co
mm
unic
ate
resu
lts
of
qual
ity
chec
ks
2.3
ch
eck
that
all
required
rec
ord
s ar
e acc
ura
te a
nd
com
ple
te
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
285
Unit 67: Understand how to Maintain Product Quality in Food Operations
Unit reference number: H/601/2901
QCF level: 2
Credit value: 2
Guided learning hours: 11
Unit summary
This unit supports workforce development for those who understand how to maintain product quality, in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when maintaining product quality in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
286
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to c
arry
out
qual
ity
chec
ks
1.1
st
ate
the
import
ance
of
carr
ying o
ut
qual
ity
chec
ks
1.2
des
crib
e pro
cedure
s to
dea
l w
ith n
on-c
onfo
rman
ce
agai
nst
the
required
sta
ndar
ds
1.3
des
crib
e th
e lim
its
of
ow
n a
uth
ority
when
rep
ort
ing
qual
ity
chec
ks
2
Know
how
to r
ecord
and
store
info
rmat
ion
accu
rate
ly
2.1
st
ate
why
reco
rds
should
be
kept
secu
rely
2.2
st
ate
the
import
ance
of
mai
nta
inin
g a
ccura
te
reco
rds
3
Know
about
the
import
ance
of
com
munic
atin
g r
esults
3.1
st
ate
the
met
hods
of co
mm
unic
atin
g r
esults
of
qual
ity
chec
ks
3.2
des
crib
e th
e im
port
ance
of w
ork
ing w
ithin
ow
n
limits
of re
sponsi
bili
ty
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
287
Unit 68: Contribute to Continuous Improvement for Achieving Excellence in Food Operations
Unit reference number: H/601/2929
QCF level: 2
Credit value: 3
Guided learning hours: 14
Unit summary
This unit supports workforce development for those who contribute to continuous improvement in a food business.
The unit is designed for use primarily by operatives or team leaders and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, contributing to continuous improvement for achieving excellence. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
288
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Iden
tify
im
pro
vem
ents
in
the
work
pla
ce
1.1
id
entify
and m
ake
posi
tive
sugges
tions
about
area
s fo
r im
pro
vem
ent
1.2
gat
her
acc
ura
te info
rmat
ion a
bout
pote
ntial
im
pro
vem
ents
1.3
ch
eck
that
sugges
tions
for
impro
vem
ent
can b
e ju
stifie
d a
nd a
re r
ealis
tic
2
Shar
e an
d c
om
munic
ate
ow
n idea
s fo
r im
pro
vem
ent
2.1
sh
are
idea
s fo
r im
pro
vem
ent
with r
elev
ant
peo
ple
an
d r
eact
posi
tive
ly t
o fee
dback
rec
eive
d
2.2
co
mm
unic
ate
final
ised
idea
s in
suff
icie
nt
det
ail to
en
able
furt
her
act
ion t
o b
e ag
reed
3
Agre
e, t
est
and e
valu
ate
pla
n f
or
impro
vem
ents
3.1
w
ork
with o
ther
s to
agre
e an
effec
tive
act
ion p
lan
for
putt
ing im
pro
vem
ent
idea
s in
to a
ctio
n
3.2
m
ake
a posi
tive
contr
ibution t
o p
utt
ing t
he
pla
n
into
act
ion
3.3
te
st a
nd a
ccura
tely
chec
k im
pro
vem
ents
to fin
d o
ut
how
eff
ective
they
are
bef
ore
rec
om
men
din
g
furt
her
act
ion
3.4
ev
aluat
e th
e ef
fect
iven
ess
of im
pro
vem
ents
that
hav
e bee
n intr
oduce
d
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
289
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
290
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
291
Unit 69: Understand how to Contribute to Continuous Improvement for Achieving Excellence in Food Operations
Unit reference number: Y/601/2930
QCF level: 2
Credit value: 2
Guided learning hours: 12
Unit summary
This unit supports workforce development for those who need to understand how to contribute to continuous improvement for achieving excellence, in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when contributing to continuous improvement for achieving excellence in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
292
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
about
the
import
ance
of co
ntinuous
impro
vem
ent
in food
oper
atio
ns
1.1
st
ate
whic
h w
ork
are
a/f
ood o
per
ations
act
ivity
is t
o
be
consi
der
ed f
or
continuous
impro
vem
ent
pra
ctic
e
1.2
outlin
e th
e hea
lth,
safe
ty a
nd h
ygie
ne
requirem
ents
of th
e ar
ea in w
hic
h t
he
continuous
impro
vem
ent
act
ivity
is t
o b
e ca
rrie
d o
ut
1.3
st
ate
why
continuous
impro
vem
ent
is n
eces
sary
an
d w
hat
the
pote
ntial
ben
efits
are
1.4
des
crib
e th
e fo
od o
per
atio
ns
act
ivity
consi
der
ed for
revi
ew
1.5
outlin
e th
e im
port
ance
of pla
nnin
g im
pro
vem
ents
2
Know
about
the
reso
urc
es
and m
easu
res
to s
upport
a
continuous
impro
vem
ent
activi
ty in f
ood o
per
ations
2.1
st
ate
the
required
pro
duct
ion/a
ctiv
ity
rate
for
the
oper
atio
ns
activi
ty
2.2
outlin
e th
e re
sourc
es r
equired
by
the
oper
ations
activi
ty
2.3
outlin
e th
e pote
ntial
sourc
es o
f w
aste
ass
oci
ated
w
ith t
he
oper
atio
ns
activi
ty
2.4
st
ate
the
mea
sure
s av
aila
ble
to c
ontr
ol w
aste
2.5
st
ate
the
impro
vem
ent
targ
ets
and o
bje
ctiv
es s
et
for
the
work
oper
atio
n
2.6
st
ate
the
role
of
stan
dar
d o
per
ating p
roce
dure
s in
co
ntr
ibuting t
o c
ontinuous
impro
vem
ent
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
293
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
how
to s
upport
and
com
munic
ate
continuous
impro
vem
ent
act
ivity
in
food o
per
ations
3.1
outlin
e how
ow
n k
now
ledge
and e
xper
ience
can
add
valu
e to
the
impro
vem
ent
pro
cess
3.2
des
crib
e how
to s
upport
the
iden
tifica
tion o
f pote
ntial
im
pro
vem
ents
3.3
des
crib
e how
to iden
tify
pro
ble
ms
and o
pport
unitie
s fo
r so
lvin
g t
hem
3.4
des
crib
e how
to c
ontr
ibute
to d
iscu
ssio
ns
and
resp
ond t
o p
oss
ible
dis
agre
emen
ts in a
posi
tive
and
const
ruct
ive
man
ner
3.5
st
ate
the
exte
nt
of
ow
n a
uth
ori
ty,
and t
he
per
son
to r
eport
to in t
he
even
t of pro
ble
ms
that
can
not
be
reso
lved
3.6
st
ate
how
im
pro
vem
ents
are
com
munic
ated
in o
wn
work
are
a
3.7
outlin
e how
to p
rovi
de
info
rmation t
o s
upport
the
eval
uat
ion o
f im
pro
vem
ent
act
ivitie
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
294
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
295
Unit 70: Clean in Place (CIP) Plant and Equipment in Food Operations
Unit reference number: K/601/8313
QCF level: 2
Credit value: 3
Guided learning hours: 19
Unit summary
This unit supports workforce development for those who clean in place (CIP) plant and equipment in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the skills of learners in the workplace, cleaning in place (CIP) plant and equipment in food operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
296
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Prep
are
to c
lean
in p
lace
1.1
pre
par
e pla
nt,
equip
men
t an
d m
ater
ials
as
sched
ule
d a
nd iso
late
wher
e re
quired
1.2
obta
in a
nd c
hec
k per
sonal
pro
tect
ive
equip
men
t is
fit
for
use
1.3
obta
in a
nd p
repare
cle
anin
g m
ate
rial
s
1.4
m
ake
sure
that
all
actions
take
n a
re w
ithin
the
limits
of ow
n a
uth
ori
ty
1.5
m
ainta
in c
om
munic
ation t
hro
ughout
the
clea
nin
g
pro
cess
2
Car
ry o
ut
clea
n in p
lace
2.1
ca
rry
out
and m
onitor
the
clea
nin
g p
roce
ss in lin
e w
ith s
pec
ific
atio
ns
2.2
ca
rry
out
clea
nin
g in a
way
that
does
not
dam
age
pla
nt,
mate
rial
s, p
roduct
s an
d e
quip
men
t
2.3
ta
ke t
he
nec
essa
ry p
reca
utions
to m
ake
sure
that
pro
duct
is
not
conta
min
ated
by
clea
nin
g m
ater
ials
2.4
co
mple
te c
lean
ing w
ithin
the
required
tim
e
2.5
use
per
sonal
pro
tect
ive
equip
men
t during c
lean
ing
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
297
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Com
ple
te c
lean
in p
lace
3.1
ca
rry
out
sam
plin
g w
her
e re
quired
3.2
m
ake
sure
that
pla
nt,
equip
men
t an
d w
ork
are
as
are
fit
for
futu
re u
se a
fter
cle
anin
g
3.3
id
entify
and r
eport
any
signs
of
conta
min
atio
n,
dam
age
or
envi
ronm
enta
l co
nce
rns
3.4
dis
pose
of
was
te a
ccord
ing t
o s
pec
ifie
d p
roce
dure
s
3.5
re
turn
cle
anin
g m
ate
rial
s an
d e
quip
men
t to
safe
an
d s
ecure
sto
rage
3.6
in
form
those
who n
eed t
o k
now
that
cle
anin
g in
pla
ce h
as b
een c
om
ple
ted
3.7
put
pro
tect
ive
cloth
ing a
nd e
quip
men
t in
the
spec
ifie
d p
lace
aft
er u
se
3.8
co
mple
te a
ll re
cord
s and r
eport
s
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
298
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
299
Unit 71: Understand how to Avoid Contamination and Complete Cleaning in Place (CIP) of Plant and Equipment in Food Operations
Unit reference number: T/601/8315
QCF level: 2
Credit value: 2
Guided learning hours: 13
Unit summary
This unit supports workforce development for those who understand how to avoid contamination and complete cleaning in place (CIP) of plant and equipment in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when preparing for and conducting cleaning in place (CIP) of plant and equipment in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
300
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to a
void
co
nta
min
ation
1.1
des
crib
e th
e pre
cautions
to t
ake
to m
ake
sure
that
pro
duct
s are
not
conta
min
ated
by
clea
nin
g
mat
eria
ls
1.2
des
crib
e w
hat
evi
den
ce o
f co
nta
min
atio
n m
ight
be
found a
nd t
he
act
ions
to t
ake
if t
his
evi
den
ce is
found
1.3
ex
pla
in t
he
pro
cedure
s fo
r ch
ecki
ng a
nd e
nsu
ring
clea
nin
g h
as b
een e
ffec
tive
1.4
des
crib
e th
e ac
tions
to t
ake
in t
he
even
t of
inef
fect
ive
clea
nin
g
1.5
outlin
e th
e nee
d t
o iden
tify
and r
eport
any
signs
of
conta
min
ation,
dam
age
or
envi
ronm
enta
l co
nce
rns
and w
hat
may
happen
if th
is is
not
done
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
301
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
om
ple
te
clea
nin
g in p
lace
2.1
ex
pla
in w
hy
it is
import
ant
to k
eep r
ecord
s an
d
what
mig
ht
hap
pen
if th
is is
not
done
2.2
ex
pla
in t
he
import
ance
of cl
eanin
g a
nd s
toring
equip
men
t ac
cord
ing t
o s
pec
ifie
d p
roce
dure
s aft
er
use
2.3
des
crib
e w
hat
mig
ht
hap
pen
if
the
spec
ifie
d w
aste
dis
posa
l pro
cedure
s are
not
follo
wed
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
302
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
303
Unit 72: Understand how to Prepare for and Conduct Cleaning in Place (CIP) of Plant and Equipment in Food Operations
Unit reference number: M/601/8314
QCF level: 2
Credit value: 2
Guided learning hours: 12
Unit summary
This unit supports workforce development for those who understand how to prepare for and conduct cleaning in place (CIP) of plant and equipment, in a food business.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. The aim of the unit is to assess knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the knowledge and understanding of learners in the workplace context, when avoiding contamination and completing cleaning in place (CIP) of plant and equipment in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
It is recommended that this unit is taken with the relevant Occupational Skills Unit.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
304
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Know
how
to p
repar
e to
cl
ean in p
lace
1.1
des
crib
e w
her
e to
obta
in a
nd h
ow
to inte
rpre
t sp
ecific
atio
ns
and w
hat
mig
ht
hap
pen
if
this
is
not
done
1.2
des
crib
e th
e ty
pes
and u
ses
of cl
eanin
g m
ate
rial
s
1.3
outlin
e CO
SH
H a
nd r
isk
asse
ssm
ent
requirem
ents
, pre
cautions
to b
e ta
ken w
hen
han
dlin
g o
r st
oring
clea
nin
g m
ater
ials
and w
hat
mig
ht
hap
pen
if th
ese
are
not
follo
wed
1.4
outlin
e w
hen
a p
erm
it t
o w
ork
is
required
, how
it
is
use
d,
and w
hat
mig
ht
hap
pen
if it is
not
obta
ined
bef
ore
cle
anin
g s
tart
s
1.5
des
crib
e how
to u
se g
uar
ds
and w
arnin
g n
otice
s an
d w
hy
this
is
import
ant
1.6
des
crib
e w
hat
mig
ht
hap
pen
if
the
required
pro
tect
ive
cloth
ing is
not
worn
acc
ord
ing t
o
spec
ific
atio
ns
1.7
ex
pla
in t
he
import
ance
of fo
llow
ing t
he
clea
nin
g
spec
ific
atio
n a
nd d
escr
ibe
what
mig
ht
hap
pen
if it is
not
follo
wed
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
305
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Know
how
to c
lean
in
pla
ce
2.1
st
ate
what
the
CIP
sys
tem
pro
cedure
s ar
e, w
her
e to
fin
d t
hem
, an
d w
hat
mig
ht
hap
pen
if
they
are
not
follo
wed
2.2
des
crib
e th
e sp
ecifie
d s
et-u
p o
f va
lves
, pip
es,
pum
ps
and C
IP p
oin
ts a
nd w
hat
mig
ht
hap
pen
if
they
are
not
set
up a
ccord
ing t
o s
pec
ific
atio
ns
2.3
des
crib
e how
to r
e-ass
emble
pla
nt
and e
quip
men
t
2.4
ex
pla
in t
he
import
ance
of le
avi
ng p
lant,
equip
men
t an
d w
ork
are
as fit f
or
use
2.5
des
crib
e th
e im
port
ance
of
com
munic
atin
g c
lear
ly
and w
hat
may
happen
if th
is is
not
done
2.6
ex
pla
in t
he
import
ance
of ch
ecki
ng for
and
det
ecting lea
ks,
blo
ckag
es,
pum
p fai
lure
s an
d o
ther
pro
ble
ms,
and r
eport
ing t
hem
pro
mptly
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
306
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
307
Unit 73: Principles of the Brewing Industry and Beer Production
Unit reference number: T/601/5205
QCF level: 2
Credit value: 2
Guided learning hours: 11
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of the brewing industry and beer production in a brewing business or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of the brewing industry and beer production. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
308
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
his
tory
of
bee
r pro
duct
ion
1.1
outlin
e th
e ke
y st
ages
of th
e his
tory
of
bee
r pro
duct
ion
1.2
des
crib
e re
asons
for
chan
ges
to t
he
types
of bee
r pro
duce
d o
ver
tim
e
1.3
outlin
e th
e ke
y ch
anges
and t
rends
in t
ypes
of
com
pan
ies
pro
duci
ng b
eer
ove
r tim
e
2
Under
stan
d t
he
stages
of
pro
duci
ng b
eer
and
ingre
die
nts
use
d
2.1
lis
t th
e ra
w m
ater
ials
use
d f
or
bre
win
g,
to incl
ude:
–
wat
er
–
mal
t
–
hops
–
yeas
t
2.2
st
ate
the
mai
n f
unct
ion o
f ea
ch r
aw ingre
die
nt
in
bre
win
g
2.3
outlin
e th
e st
ages
of
bre
win
g,
to incl
ude:
–
crush
ing m
alt
to m
ake
grist
–
mash
ing g
rist
with h
ot
wate
r to
make
wort
–
boili
ng w
ort
with h
ops
–
ferm
enting w
ort
usi
ng y
east
–
pac
kagin
g f
inis
hed
bee
r in
to c
onta
iner
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
309
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
ypes
of
bee
r an
d h
ow
they
are
bre
wed
3.1
des
crib
e diffe
rent
styl
es o
f bee
r, t
o incl
ude:
–
ale
–
lager
–
whea
t bee
r
–
stout
–
bee
r flavo
ure
d w
ith f
ruit,
spic
es o
r her
bs
–
cask
conditio
ned
bee
r
3.2
des
crib
e how
ale
s are
fer
men
ted w
arm
and q
uic
kly
3.3
outlin
e how
ale
s are
fer
men
ted w
ith y
east
s w
hic
h
accu
mula
te o
n t
he
bee
r su
rface
during f
erm
enta
tion
ie ‘to
p f
erm
ente
d’
3.4
des
crib
e how
lag
ers
are
ferm
ente
d c
old
and s
low
ly
3.5
des
crib
e how
lag
ers
are
ferm
ente
d w
ith y
east
s w
hic
h s
ettle
to t
he
bott
om
of th
e bee
r duri
ng
ferm
enta
tion ie
‘bott
om
fer
men
ted’
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
310
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d e
mplo
ymen
t and job r
ole
s in
the
bre
win
g indust
ry
4.1
des
crib
e th
e m
ain d
iffe
rence
s bet
wee
n t
ypes
of
org
anis
atio
ns
in t
he
bre
win
g s
ecto
r, t
o incl
ude:
–
larg
e sc
ale
man
ufa
cture
rs
–
smal
l sc
ale
mic
ro-b
rew
ers
–
reta
ilers
4.2
outlin
e th
e m
ain r
esponsi
bili
ties
of ty
pic
al jo
b r
ole
s in
bee
r pro
duct
ion,
to incl
ude:
–
oper
ators
–
team
lea
der
s
–
tech
nic
al b
rew
ers
–
qual
ity
assu
rance
tec
hnic
ians
–
fitt
ers
and e
lect
rici
ans
–
syst
ems
(IT)
tech
nic
ians
4.3
des
crib
e th
e ro
les
and r
esponsi
bili
ties
of
dep
artm
ents
whic
h s
upport
bre
wer
y oper
atio
ns,
to
incl
ude:
–
finan
ce
–
mar
keting
–
sale
s
–
hum
an r
esourc
es
–
logis
tics
4.4
outlin
e th
e m
ain r
ole
s an
d r
esponsi
bili
ties
of bee
r re
taile
rs a
nd t
hei
r in
tera
ctio
n w
ith b
rew
ers
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
311
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
312
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
313
Unit 74: Principles of Marketing Beer Unit reference number: A/601/5206
QCF level: 2
Credit value: 1
Guided learning hours: 4
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of marketing beer in a brewing business or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of marketing beer. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
314
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
rends
in b
eer
sale
s 1.1
des
crib
e th
e sa
les
tren
d fro
m ‘bitte
r’ a
les
to p
ale
lager
bee
rs o
ver
that
las
t th
irty
yea
rs
1.2
outlin
e th
e m
ove
fro
m v
ertica
lly inte
gra
ted
bre
wer
ies
ow
nin
g p
ubs
to m
ultin
atio
nal
bre
win
g
com
pan
ies
selli
ng t
hei
r bee
r to
pub-o
wnin
g
com
pan
ies
1.3
des
crib
e how
reg
ional U
K b
rew
ers
and c
onsu
mer
org
anis
atio
ns
such
as
the
Cam
pai
gn f
or
Rea
l Ale
(C
AM
RA)
hav
e affec
ted t
he
dem
and for
cask
co
nditio
ned
ale
s
1.4
outlin
e th
e re
aso
ns
for
dev
elopm
ent
of
bre
win
g o
n
a sm
all
but
com
mer
cial
sca
le b
y ‘m
icro
-bre
wer
s’.
2
Under
stan
d t
he
import
ance
of
mar
keting
bee
r
2.1
outlin
e th
e im
port
ance
of
cate
gorisi
ng t
ypes
of
cust
om
ers
2.2
des
crib
e th
e im
port
ance
of
know
ing w
hic
h t
ypes
of
pro
duct
s diffe
rent
cust
om
ers
buy
2.3
st
ate
wher
e bee
r is
bought
and s
old
to d
iffe
rent
types
of
cust
om
ers
2.4
ex
pla
in h
ow
bre
win
g c
om
pan
ies
use
info
rmat
ion
about
cust
om
er t
ypes
and t
hei
r purc
hasi
ng
pre
fere
nce
s
2.5
outlin
e tr
ends
in a
dve
rtis
ing b
eer
2.6
des
crib
e th
e im
port
ance
of adve
rtis
ing b
eer
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
315
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d h
ow
pac
kagin
g c
ontr
ibute
s to
m
arke
ting a
nd s
ale
s of
bee
r
3.1
outlin
e th
e re
aso
ns
why
diffe
rent
types
of
pac
kagin
g a
re m
ade
avai
lable
to r
etai
l outlet
s, t
o
incl
ude:
–
bott
les
and c
ans
in s
uper
mar
kets
and o
ff-
licen
sed p
rem
ises
–
bott
les,
keg
s an
d c
asks
in p
ublic
house
s
–
bott
les
in ‘up-m
arke
t’ b
ars
3.2
des
crib
e th
e im
port
ance
of
pac
kagin
g w
hen
m
arke
ting b
eer
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
316
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
317
Unit 75: Principles of Using Raw Materials in Brewing
Unit reference number: F/601/5207
QCF level: 2
Credit value: 2
Guided learning hours: 8
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of using raw materials in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of using raw materials in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
318
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d h
ow
bar
ley
is
gro
wn,
har
vest
ed a
nd
store
d
1.1
des
crib
e th
e bar
ley
gro
win
g c
ycle
1.2
des
crib
e how
bar
ley
is h
arve
sted
1.3
des
crib
e how
bar
ley
is d
ried
and s
tore
d
2
Under
stan
d h
ow
bar
ley
is
conve
rted
into
mal
t 2.1
lis
t th
e th
ree
stag
es o
f m
alting,
to incl
ude:
–
stee
pin
g
–
ger
min
ation
–
kiln
ing
2.2
ex
pla
in h
ow
to s
ample
mal
t
2.3
des
crib
e m
easu
rem
ents
to a
sses
s m
alt
qual
ity,
to
incl
ude:
–
mois
ture
–
extr
act
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
319
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d h
ow
diffe
rent
types
of ad
junct
s ar
e use
d
3.1
lis
t diffe
rent
types
of
spec
ialit
y m
alt
and a
dju
nct
s,
to incl
ude:
–
crys
tal m
alt
–
whea
t
–
mai
ze
–
liquid
sugar
3.2
des
crib
e how
adju
nct
s ar
e use
d in t
he
bre
whouse
3.3
ex
pla
in t
he
reaso
ns
for
usi
ng a
dju
nct
s in
stea
d o
f m
alte
d b
arle
y
4
Under
stan
d h
ow
hops
are
gro
wn a
nd p
repare
d
4.1
des
crib
e th
e hop p
lant
gro
win
g c
ycle
4.2
des
crib
e how
hops
are
har
vest
ed,
dried
and s
tore
d
4.3
lis
t diffe
rent
types
of
hop p
repara
tions,
to incl
ude:
–
whole
hops
–
pel
lete
d h
ops
–
hop e
xtra
cts
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
320
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
5
Under
stan
d h
ow
wat
er is
obta
ined
and t
reate
d for
bre
win
g
5.1
lis
t so
urc
es o
f w
ater
5.2
lis
t su
bst
ance
s th
at c
ould
be
pre
sent
in b
rew
ing
wat
er,
to incl
ude:
–
calc
ium
ions
–
sulp
hat
e io
ns
–
bic
arbonat
e io
ns
5.3
lis
t su
bst
ance
s th
at s
hould
not
be
pre
sent
in
bre
win
g w
ater
, to
incl
ude:
–
nitra
te ions
–
org
anic
res
idues
–
colif
orm
bac
teri
a
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
321
Unit 76: Principles of Brew House Processes in Brewing
Unit reference number: J/601/5208
QCF level: 2
Credit value: 2
Guided learning hours: 7
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of brew house processes, in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of brew house processes in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
322
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d h
ow
mal
t is
m
illed
1.1
des
crib
e eq
uip
men
t to
sto
re m
alt
1.2
des
crib
e eq
uip
men
t to
move
and c
lean
malt
1.3
des
crib
e how
the
mill
cru
shes
mal
t to
make
gri
st
2
Under
stan
d h
ow
bar
ley
grist
is
mash
ed t
o p
roduce
w
ort
2.1
des
crib
e how
gri
st is
mix
ed w
ith h
ot
wat
er t
o form
th
e m
ash
2.2
st
ate
the
tim
e per
iod a
nd t
emper
ature
of a m
ash
2.3
des
crib
e how
mal
t st
arch
es a
re c
onve
rted
into
so
luble
sugar
s by
mal
t en
zym
es
2.4
ex
pla
in h
ow
spen
t gra
ins
are
sep
arat
ed fro
m w
ort
3
Under
stan
d h
ow
wort
is
boile
d,
clar
ifie
d a
nd c
oole
d
3.1
lis
t re
aso
ns
for
boili
ng w
ort
, to
incl
ude:
–
ster
ilise
the
wort
–
extr
act
bitte
r co
mpounds
from
hops
–
evap
ora
te u
ndes
irab
le fla
vour
com
pounds
–
form
tru
b
3.2
des
crib
e how
wort
is
clar
ifie
d b
y re
mova
l of
inso
luble
mat
eria
l
3.3
des
crib
e how
wort
is
coole
d
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
323
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
324
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
325
Unit 77: Principles of Conditioning and Filtration in Brewing
Unit reference number: L/601/5209
QCF level: 2
Credit value: 2
Guided learning hours: 7
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of conditioning and filtration, in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of conditioning and filtration in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
326
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d m
atura
tion
and filt
ration
1.1
des
crib
e how
fla
vour
is c
han
ged
during m
atura
tion
1.2
des
crib
e how
vis
ible
appea
rance
is
chan
ged
during
mat
ura
tion
1.3
des
crib
e how
filt
ration r
emove
s in
solu
ble
par
ticl
es
from
bee
r
1.4
ex
pla
in t
he
import
ance
of te
mper
ature
during
filtra
tion
2
Under
stan
d h
ow
to s
tore
an
d m
ature
bee
r 2.1
ex
pla
in h
ow
yea
st r
emove
s unw
ante
d f
lavo
ur
com
ponen
ts d
uring w
arm
mat
ura
tion
2.2
des
crib
e how
yea
st a
nd o
ther
par
ticl
es s
ettle
to t
he
bott
om
of
the
stora
ge
vess
el d
uring c
old
mat
ura
tion
2.3
des
crib
e how
continued
slo
w f
erm
enta
tion incr
ease
s th
e vo
lum
e of dis
solv
ed c
arbon d
ioxi
de
2.4
des
crib
e th
e dev
elopm
ent
of
final
fla
vour
during
mat
ura
tion
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
327
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d h
ow
to
pre
par
e bright
bee
r 3.1
ex
pla
in h
ow
bee
r is
filt
ered
usi
ng filt
er a
ids
such
as
Perl
ite
or
dia
tom
ace
ous
eart
h (
Kie
selg
uhr)
3.2
des
crib
e th
e haz
ards
asso
ciate
d w
ith h
andlin
g
Perl
ite
or
dia
tom
ace
ous
eart
hs
(Kie
selg
uhr)
3.3
des
crib
e how
com
pre
ssed
gase
s, s
uch
as
carb
on
dio
xide
or
nitro
gen
are
intr
oduce
d into
bright
bee
r
3.4
des
crib
e how
com
pre
ssed
gase
s, s
uch
as
carb
on
dio
xide
or
nitro
gen
are
use
d d
uring m
ove
men
t an
d
stora
ge
of
bright
bee
r
3.5
des
crib
e th
e det
rim
enta
l ef
fect
of dis
solv
ed o
xygen
on b
right
bee
r
3.6
des
crib
e m
ethods
of
pre
venting o
xygen
get
ting into
bright
bee
r
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
328
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
329
Unit 78: Principles of Fermentation in Brewing
Unit reference number: F/601/5210
QCF level: 2
Credit value: 3
Guided learning hours: 8
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of fermentation in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of fermentation in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
330
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d fer
men
tation
1.1
des
crib
e how
yea
st c
onve
rts
solu
ble
sugar
s in
to
alco
hol, c
arb
on d
ioxi
de
and h
eat
1.2
des
crib
e th
e haz
ards
of
carb
on d
ioxi
de
1.3
des
crib
e how
coolin
g s
yste
ms
rem
ove
hea
t
2
Under
stan
d y
east
m
anag
emen
t 2.1
des
crib
e how
to r
ecove
r (c
rop)
yeas
t fr
om
a
ferm
enta
tion
2.2
ex
pla
in h
ow
to s
tore
yea
st
2.3
ex
pla
in h
ow
yea
st r
equires
dis
solv
ed o
xygen
in t
he
wort
for
initia
l gro
wth
2.4
des
crib
e how
to c
hec
k ye
ast
bef
ore
addin
g t
o
(pitch
ing into
) co
ole
d w
ort
2.5
ex
pla
in h
ow
to p
itch
yea
st into
coole
d w
ort
3
Under
stan
d a
fe
rmen
tation p
rofile
3.1
ex
pla
in h
ow
to m
onitor
ferm
enta
tion b
y re
gula
r m
easu
rem
ent
of
spec
ific
gra
vity
3.2
ex
pla
in t
he
import
ance
of
tem
per
atu
re in
ferm
enta
tion
3.3
des
crib
e how
the
tem
per
ature
pro
file
of
ferm
enta
tion is
contr
olle
d
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
331
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
332
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
333
Unit 79: Principles of Packaging Processes in Brewing
Unit reference number: J/601/5211
QCF level: 3
Credit value: 2
Guided learning hours: 12
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of packaging processes in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of packaging processes in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
334
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d h
ow
to m
ove
an
d s
tore
bright
bee
r 1.1
des
crib
e th
e use
of in
ert
com
pre
ssed
gas
to m
ove
an
d s
tore
bright
bee
r
1.2
sp
ecify
a t
emper
atu
re r
ange
for
storing b
right
bee
r
1.3
sp
ecify
a t
ime
range
for
storing b
right
bee
r
1.4
ex
pla
in t
he
import
ance
of
pre
venting ingre
ss o
f oxy
gen
during m
ove
men
t an
d s
tora
ge
of
bright
bee
r
2
Under
stan
d h
ow
to
man
ipula
te d
isso
lved
gas
es in b
right
bee
r
2.1
outlin
e how
to intr
oduce
dis
solv
ed c
arb
on d
ioxi
de
into
bright
bee
r
2.2
des
crib
e how
to intr
oduce
dis
solv
ed n
itro
gen
into
bright
bee
r
2.3
des
crib
e how
to p
reve
nt
ingre
ss o
f oxy
gen
into
bright
bee
r
3
Under
stan
d h
ow
to
ster
ilise
bee
r 3.1
ex
pla
in w
hy
the
past
eurisa
tion p
roce
ss s
terilis
es
bee
r
3.2
des
crib
e how
bott
les
and c
ans
are
past
eurise
d a
fter
filli
ng
3.3
des
crib
e how
bee
r is
pas
teurise
d b
efore
bei
ng f
illed
in
to k
egs
3.4
ex
pla
in w
hy
ster
ile f
iltra
tion s
terilis
es b
eer
3.5
des
crib
e how
bee
r is
ste
rile
filt
ered
bef
ore
bei
ng
fille
d into
conta
iner
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
335
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d h
ow
to
mea
sure
and m
anag
e qual
ity
para
met
ers
4.1
lis
t par
am
eter
s m
easu
red d
uring t
he
pac
kagin
g
pro
cess
, to
incl
ude:
–
dis
solv
ed g
ases
–
alco
hol co
nte
nt
–
conta
iner
conte
nts
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
336
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
337
Unit 80: Principles of Packaging in Brewing
Unit reference number: L/601/5212
QCF level: 2
Credit value: 3
Guided learning hours: 8
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of packaging, in a brewing business or in a learning environment.
The unit is designed for use primarily by brewing operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of packaging processes in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
338
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
use
s of
diffe
rent
types
of
conta
iner
1.1
lis
t co
nta
iner
s fo
r pac
kagin
g b
eer,
to incl
ude:
–
bott
les
(of
pla
stic
and g
lass
)
–
cans
–
kegs
–
cask
s
1.2
ex
pla
in w
hy
each
typ
e of co
nta
iner
is
suitable
for
a par
ticu
lar
cate
gory
of sa
les
outlet
1.3
des
crib
e th
e purp
ose
of
seco
ndar
y pac
kagin
g u
sed
for
the
diffe
rent
types
of
conta
iner
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
339
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d h
ow
to
pac
kage
bee
r in
to
conta
iner
s
2.1
lis
t st
ages
in b
eer
pack
agin
g,
to incl
ude:
–
empty
conta
iner
pre
par
atio
n
–
conta
iner
fill
ing
–
seal
ing
–
veri
fyin
g f
ill v
olu
me
–
label
ling a
nd c
odin
g
–
seco
ndar
y pac
kagin
g
–
pal
letisi
ng a
nd w
areh
ouse
2.2
ex
pla
in h
ow
to s
eal a b
ott
le
2.3
ex
pla
in h
ow
to s
eal a c
an
2.4
lis
t item
s re
quired
by
legis
lation o
n a
bee
r co
nta
iner
la
bel
, to
incl
ude:
–
alco
hol by
volu
me
–
‘bes
t bef
ore
’ in
dic
ation
–
conte
nts
–
an indic
atio
n t
hat
the
pac
kage
conta
ins
bee
r
–
hea
lth w
arnin
gs
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
340
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
oper
atio
n
of w
areh
ousi
ng a
nd t
he
supply
chain
3.1
des
crib
e how
a w
are
house
oper
ates
an inve
nto
ry
and s
tock
loca
tion s
yste
m
3.2
ex
pla
in t
he
import
ance
of a
stock
rota
tion p
olic
y
3.3
des
crib
e m
ethods
for
pro
tect
ing s
tore
d g
oods
3.4
des
crib
e ass
embly
of
goods
for
cust
om
er o
rder
s
3.5
des
crib
e th
e tr
ansp
ort
atio
n o
f as
sem
ble
d load
s to
cu
stom
ers
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
341
Unit 81: Principles of Centrifugation in Brewing
Unit reference number: R/601/5213
QCF level: 2
Credit value: 2
Guided learning hours: 16
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of centrifugation in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the brewing industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of centrifugation in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
342
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d s
edim
enta
tion
1.1
des
crib
e th
e im
pac
t of th
e fo
llow
ing o
n t
he
sedim
enta
tion r
ate:
–
gra
vity
–
visc
osi
ty
–
tank
dim
ensi
ons
1.2
outlin
e w
ays
of
incr
easi
ng t
he
sedim
enta
tion r
ate
2
Under
stan
d t
he
dis
k bow
l ce
ntr
ifuge
2.1
des
crib
e th
e fu
nct
ion o
f dis
k pla
tes
2.2
outlin
e th
e flow
of liq
uid
in a
nd o
ut
2.3
outlin
e th
e flow
of
sludge
2.4
des
crib
e th
e fu
nct
ions
of el
emen
ts o
f pla
nt
and
equip
men
t as
soci
ated
with t
he
centr
ifuge
incl
udin
g:
–
buffer
tan
k
–
pum
ps
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
343
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
diffe
rent
dis
k ce
ntr
ifuge
types
3.1
outlin
e th
e fe
ature
s of th
e m
ain
cen
trifuge
types
to
incl
ude:
–
bat
ch b
ow
l
–
nozz
le
–
open
ing b
ow
l
3.2
st
ate
the
most
appro
priat
e bre
win
g a
pplic
atio
ns
of
the
main
cen
trifuge
types
to incl
ude:
–
bat
ch b
ow
l
–
nozz
le
–
open
ing b
ow
l
4
Under
stan
d t
he
fact
ors
th
at im
pac
t on c
entr
ifuge
per
form
ance
4.1
outlin
e m
ain c
ontr
ols
for
centr
ifuge
dis
char
ge
4.2
des
crib
e th
e im
pac
t of hig
h s
olid
s in
the
feed
to t
he
centr
ifuge
4.3
des
crib
e how
chan
ges
in flo
w r
ate
and b
uff
er t
ank
leve
l im
pact
on c
entr
ifuge
per
form
ance
4.4
des
crib
e how
an o
xygen
-fre
e en
viro
nm
ent
can b
e m
ainta
ined
4.5
outlin
e th
e m
ain p
aram
eter
s th
at
are
monitore
d
during c
entr
ifugin
g
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
344
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
345
Unit 82: Principles of Working in Explosion Rated Areas in Brewing
Unit reference number: Y/601/5214
QCF level: 2
Credit value: 1
Guided learning hours: 8
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of working in explosion rated areas in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the brewing industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of working in explosion rated areas in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
346
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
clas
sifica
tions
and p
lant
requirem
ents
for
explo
sion
rate
d a
reas
1.1
des
crib
e th
e diffe
rent
haz
ardous
area
cla
ssific
ations
incl
udin
g:
–
explo
sion r
ated
are
as
–
ATEX c
om
plia
nce
1.2
outlin
e th
e sp
ecia
l re
quirem
ents
for
tools
and
equip
men
t use
d
1.3
outlin
e th
e sp
ecia
list
fixt
ure
s an
d fittings
requirem
ents
2
Under
stan
d t
he
pro
cedura
l re
quirem
ents
for
explo
sion
rate
d a
reas
2.1
outlin
e th
e m
ain p
roce
dura
l re
quirem
ents
for
work
ing in e
xplo
sion r
ated
are
as
2.2
outlin
e th
e m
ain fea
ture
s of
the
explo
sion
pro
tect
ion d
ocu
men
t
2.3
des
crib
e th
e per
sonal an
d p
rote
ctiv
e eq
uip
men
t re
quirem
ents
for
work
ing in e
xplo
sion r
ate
d a
reas
2.4
des
crib
e th
e m
ainte
nan
ce r
equirem
ents
for
work
ing
in e
xplo
sion r
ated
are
as
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
347
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
348
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
349
Unit 83: Principles of Fruit Harvesting, Storage and Crushing in Cider Making
Unit reference number: D/601/5215
QCF level: 2
Credit value: 2
Guided learning hours: 16
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of fruit harvesting, storage and crushing in cider making, in the workplace or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the cider making industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of fruit harvesting, storage and crushing in cider making. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
350
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
gro
win
g
conditio
ns
and
char
acte
rist
ics
of th
e fr
uits
use
d f
or
cider
mak
ing
1.1
des
crib
e th
e m
ain c
hara
cter
istics
of diffe
rent
types
of ap
ple
s and p
ears
use
d in c
ider
maki
ng
1.2
st
ate
the
most
im
port
ant
part
s of
the
world f
or
pro
duci
ng a
pple
s an
d p
ears
1.3
st
ate
the
mai
n c
limatic
conditio
ns
required
for
apple
an
d p
ear
pro
duct
ion
1.4
des
crib
e w
hy
the
role
of
orc
hard
man
agem
ent
is
import
ant
to c
ider
mak
ing
2
Under
stan
d fru
it s
elec
tion
and p
repar
atio
n f
or
cider
m
akin
g
2.1
outlin
e th
e m
ain c
rite
ria
for
fruit s
elec
tion
2.2
des
crib
e th
e im
pac
t of se
asonal
ity
in fru
it
har
vest
ing a
nd s
tora
ge
and its
im
port
ance
to c
ider
m
akin
g
2.3
outlin
e how
fru
it is
pre
par
ed,
was
hed
and w
eighed
prior
to c
rush
ing
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
351
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
fruit
crush
ing s
tage
in c
ider
m
akin
g
3.1
outlin
e how
fru
it is
tran
sport
ed t
o t
he
crush
ing
stag
e of th
e ci
der
maki
ng p
roce
ss
3.2
des
crib
e th
e pro
cess
of m
illin
g a
nd p
ress
ing fru
it in
term
s of in
puts
, outp
uts
and b
y-pro
duct
s
3.3
des
crib
e th
e m
ain fact
ors
that
influen
ce f
ruit juic
e qual
ity
and t
he
key
qual
ity
para
met
ers
of th
e ju
ice
3.4
outlin
e w
hat
hap
pen
s to
the
by-
pro
duct
s of
crush
ing
4
Under
stan
d t
he
pla
nt
and
equip
men
t use
d for
fruit
stora
ge
and c
rush
ing
4.1
st
ate
the
key
pla
nt
and e
quip
men
t use
d in fru
it
stora
ge
and c
rush
ing
4.2
des
crib
e how
each
par
t of pla
nt
and e
quip
men
t fu
nct
ions
4.3
des
crib
e th
e co
ntr
ols
in p
lace
in t
he
stora
ge
and
crush
ing p
roce
ss
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
352
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
353
Unit 84: Principles of Valves and Pumps in Food Manufacture
Unit reference number: H/601/5216
QCF level: 2
Credit value: 2
Guided learning hours: 16
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of valves and pumps in a food manufacture business or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of valves and pumps in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
354
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d h
ow
liq
uid
flow
s in
pip
es
1.1
outlin
e ke
y fe
ature
s of la
min
ar a
nd t
urb
ule
nt
flow
1.2
des
crib
e ke
y fe
ature
s of orifice
met
ers,
ven
ture
m
eter
s an
d r
ota
met
ers
2
Under
stan
d t
ypes
of
valv
es u
sed in f
ood
man
ufa
cture
2.1
ex
pla
in t
he
follo
win
g v
alve
ter
ms:
–
actu
ator
–
seat
–
valv
e body
–
leak
age
–
trim
2.2
des
crib
e va
lve
types
use
d in f
ood m
anufa
cture
to
incl
ude:
–
butt
erfly
–
gat
e
–
bal
l
–
non r
eturn
–
single
sea
t
–
double
sea
t
–
mix
pro
of
2.3
st
ate
what
val
ve t
ypes
are
bes
t se
lect
ed f
or
par
ticu
lar
applic
atio
ns
2.4
outlin
e how
to s
elec
t va
lves
for
par
ticu
lar
applic
atio
ns
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
355
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d p
um
p funct
ion
and p
um
p t
ypes
use
d in
food m
anufa
cture
3.1
def
ine
the
pum
p t
erm
inolo
gy
to incl
ude:
–
pow
er input
and o
utp
ut
–
suct
ion a
nd d
eliv
ery
hea
d
–
pum
p c
urv
es
3.2
outlin
e th
e fu
nct
ion o
f th
e im
pel
lor
and m
oto
r in
a
pum
p
3.3
des
crib
e w
hat
cavi
tation is
and h
ow
it
can b
e av
oid
ed
3.4
outlin
e th
e ke
y fe
atu
res
of
centr
ifugal
and p
osi
tive
dis
pla
cem
ent
pum
ps
3.5
outlin
e th
e pra
ctic
al c
onsi
der
atio
ns
in p
um
p
sele
ctio
n for
food m
anufa
cture
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
356
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
357
Unit 85: Principles of Plate Heat Exchangers in Food Manufacture
Unit reference number: K/601/5217
QCF level: 2
Credit value: 2
Guided learning hours: 16
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of plate heat exchangers in a food or drink business or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of plate heat exchangers. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
358
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
tech
nolo
gy
of hea
t tr
ansf
er
1.1
des
crib
e th
e ke
y fe
ature
s of co
nduct
ion
1.2
des
crib
e th
e ke
y fe
ature
s of co
nve
ctio
n
1.3
des
crib
e th
e ke
y fe
ature
s of ra
dia
tion
2
Under
stan
d t
he
funct
ion o
f pla
te h
eat
exch
anger
s 2.1
outlin
e th
e ty
pic
al ap
plic
ations
of pla
te h
eat
exch
anger
s in
food m
anufa
cture
2.2
des
crib
e how
par
alle
l flow
and c
ounte
r cu
rren
t flow
w
ork
2.3
des
crib
e how
pla
te f
oulin
g o
ccurs
and its
im
pac
t on
hea
t ex
changer
per
form
ance
3
Under
stan
d t
he
funct
ion o
f pla
te h
eat
pas
teurisa
tion
3.1
des
crib
e w
hat
is
mea
nt
by
a Pa
steu
risa
tion U
nit
(PU
)
3.2
outlin
e th
e ty
pic
al pro
cess
flo
w t
hro
ugh a
pla
te
pas
teurise
r
3.3
des
crib
e w
hat
hap
pen
s in
the
hea
ting,
hold
ing a
nd
coolin
g s
ections
of a p
aste
urise
r
3.4
des
crib
e th
e ke
y pro
cess
contr
ols
on a
pas
teurise
r
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
359
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
360
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
361
Unit 86: Principles of Instrumentation and Control Systems in Brewing
Unit reference number: M/601/5218
QCF level: 2
Credit value: 2
Guided learning hours: 16
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of instrumentation and control systems in a brewing business or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of instrumentation and control systems in food manufacture. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
362
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d c
om
pute
r co
ntr
olle
d s
yste
ms
in
bre
win
g
1.1
outlin
e th
e m
ain s
tages
and p
art
s of
pla
nt
in t
he
bre
win
g p
roce
ssin
g a
rea
1.2
des
crib
e ty
pic
al u
ses
of
com
pute
r co
ntr
olle
d
syst
ems
in b
rew
ing
1.3
outlin
e th
e re
quirem
ents
of a c
om
pute
r co
ntr
olle
d
syst
em
1.4
des
crib
e a
typic
al c
om
pute
r co
ntr
olle
d s
yste
m lay
out
1.5
ex
pla
in t
he
syst
em t
erm
s:
–
net
work
–
plc
–
scad
a
–
mis
1.6
st
ate
wher
e tr
ends
for
mai
n p
roce
ss c
ontr
ol
par
amet
ers
can b
e acc
esse
d
1.7
st
ate
wher
e qual
ity
contr
ol an
d s
tock
info
rmat
ion
can b
e acc
esse
d
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
363
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d t
he
pro
cess
in
stru
men
tation
equip
men
t use
d in
bre
win
g
2.1
des
crib
e th
e ke
y fe
ature
s of m
easu
rem
ent
and
mai
nte
nan
ce o
f pro
cess
inst
rum
enta
tion
2.2
outlin
e how
diffe
rent
types
of se
nso
rs w
ork
in
cludin
g:
–
pre
ssure
-bas
ed s
enso
rs
–
tem
per
ature
-base
d s
enso
rs
–
flow
-bas
ed s
enso
rs
2.3
outlin
e th
e ke
y ap
plic
atio
ns
for
senso
rs incl
udin
g:
–
pre
ssure
-bas
ed s
enso
rs
–
tem
per
ature
-base
d s
enso
rs
–
flow
-bas
ed s
enso
rs
3
Under
stan
d p
roce
ss
contr
ol eq
uip
men
t in
bre
win
g
3.1
outlin
e th
e ke
y fe
ature
s of
dig
ital an
d a
nal
ogue
contr
ol sy
stem
s
3.2
outlin
e th
e ke
y fe
ature
s of
close
d loop s
yste
ms
3.3
des
crib
e ty
pes
of co
ntr
ol m
odes
incl
udin
g:
–
on/o
ff
–
diffe
rential
gap
–
tim
e pro
port
ional
3.4
des
crib
e w
hat
is
mea
nt
by
modula
ting c
ontr
ol
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
364
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
365
Unit 87: Principles of Filtration in Brewing Unit reference number: T/601/5219
QCF level: 2
Credit value: 2
Guided learning hours: 16
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of filtration in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the brewing industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of filtration in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
366
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
diffe
rent
types
of
filtra
tion a
nd t
hei
r ap
plic
atio
ns
1.1
outlin
e th
e ke
y fe
ature
s an
d a
pplic
atio
ns
of
gra
vity
, va
cuum
and p
ress
ure
filt
ers
1.2
outlin
e th
e ke
y fe
ature
s an
d a
pplic
atio
ns
of
hyd
raulic
and m
echan
ical
pre
ssure
filt
ers
1.3
outlin
e ke
y fe
ature
s of m
icro
, ultra
and n
ano
filtra
tion
2
Under
stan
d h
ow
filt
ration
funct
ions
2.1
des
crib
e th
e purp
ose
s of filter
cart
ridges
, filter
cl
oth
s, filt
er m
edia
, bodyf
eed
2.2
des
crib
e co
nst
ant
rate
and c
onst
ant
pre
ssure
filtra
tion
2.3
st
ate
the
theo
ry b
ehin
d c
ross
flo
w f
iltra
tion
3
Under
stan
d t
he
diffe
rent
types
of
filtra
tion
equip
men
t
3.1
des
crib
e th
e ke
y fe
ature
s of pla
te a
nd fra
me
filter
s
3.2
outlin
e th
e ke
y fe
ature
s of
filtra
tion e
quip
men
t in
cludin
g:
–
candle
filt
ers
–
rota
ry v
acuum
filt
ers
–
shee
t filter
s
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
367
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d p
aram
eter
s th
at im
pac
t on f
ilter
per
form
ance
4.1
outlin
e th
e ke
y per
form
ance
indic
ators
for
mea
suring filt
er p
erfo
rman
ce
4.2
des
crib
e how
flo
w r
ate
and p
ress
ure
affec
t filter
per
form
ance
4.3
des
crib
e th
e im
pac
t th
at t
emper
ature
and o
ther
liq
uid
fee
d c
har
acte
rist
ics
have
on filt
er
per
form
ance
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
368
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
369
Unit 88: Principles of Extractions and Distillation
Unit reference number: K/601/5220
QCF level: 2
Credit value: 2
Guided learning hours: 16
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of extraction and distillation in a distillation business or in a learning environment.
The unit is designed for use primarily by distillation operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the distillation industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of extraction and distillation. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
370
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
extr
act
ion
pro
cess
1.1
des
crib
e th
e im
port
ance
of
pre
ssure
, va
cuum
and
tem
per
ature
on e
xtra
ctio
n p
roce
sses
1.2
outlin
e th
e ke
y fe
ature
s of
solv
ent
and w
ater
-base
d
extr
act
ions
1.3
des
crib
e how
ext
ract
ion-b
ased
sys
tem
s ar
e use
d in
whis
key/
whis
ky p
roduct
ion
2
Under
stan
d t
he
spirit
dis
tilli
ng p
roce
ss
2.1
lis
t th
e m
ain
raw
mate
rials
use
d for
whis
key/
whis
ky
dis
tilli
ng
2.2
outlin
e th
e ke
y diffe
rence
s bet
wee
n fer
men
tations
for
bre
win
g a
nd f
erm
enta
tions
for
dis
tilli
ng
2.3
outlin
e th
e ke
y st
ages
of th
e dis
tilli
ng p
roce
ss t
hat
af
fect
key
to w
his
key/
whis
ky fla
vour
dev
elopm
ent
2.4
outlin
e th
e ke
y fe
atu
res
of
the
pot
still
pro
cess
2.5
des
crib
e th
e ke
y fe
ature
s of th
e co
ffee
still
pro
cess
2.6
outlin
e th
e im
port
ance
of
the
agin
g p
roce
ss in
flav
our
dev
elopm
ent
2.7
outlin
e how
vodka
s an
d g
ins
are
pro
duce
d
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
371
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Know
the
pro
cess
diffe
rence
s bet
wee
n
diffe
rent
still
pro
duct
s
3.1
outlin
e th
e pro
cess
diffe
rence
s bet
wee
n m
alt a
nd
ble
nded
whis
ky
3.2
outlin
e th
e pro
cess
diffe
rence
s bet
wee
n I
rish
w
his
key
and s
cotc
h w
his
ky
3.3
des
crib
e th
e ke
y fe
ature
s th
at d
istinguis
h I
rish
w
his
key
and s
cotc
h w
his
ky f
rom
oth
er w
his
kies
ar
ound t
he
world
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
372
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
373
Unit 89: Principles of Evaporation in Brewing
Unit reference number: M/601/5221
QCF level: 2
Credit value: 1
Guided learning hours: 8
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of evaporation in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the brewing industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of evaporation in brewing. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
374
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d h
ow
ev
apora
tion is
use
d in
bre
win
g a
pplic
ations
1.1
des
crib
e th
e fu
nct
ions
of si
ngle
sta
ge
and
multis
tage
evap
ora
tion
1.2
outlin
e how
eva
pora
tion r
educe
s th
erm
al dam
age
to p
roduct
1.3
outlin
e how
eva
pora
tion p
roce
sses
are
use
d in
bre
win
g
1.4
outlin
e th
e ke
y co
ntr
ols
of th
e ev
apora
tion p
roce
ss
2
Under
stan
d t
he
tech
nolo
gy
of ev
apora
tion
2.1
des
crib
e how
eva
pora
tion a
pplic
atio
ns
can b
e en
ergy
effici
ent
2.2
des
crib
e how
hea
t is
tra
nsf
erre
d a
nd lost
during
evap
ora
tion
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
375
Unit 90: Principles of Cider Maturation and Blending
Unit reference number: T/601/5222
QCF level: 2
Credit value: 1
Guided learning hours: 9
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of cider maturation and blending in the workplace or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the cider making industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of cider maturation and blending. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
376
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
pro
cess
of
cider
matu
ration
1.1
des
crib
e th
e im
port
ance
of
cider
mat
ura
tion in
flav
our
dev
elopm
ent
1.2
outlin
e th
e in
puts
, outp
uts
and b
y-pro
duct
s fo
r th
e m
atura
tion s
tages
of
pro
cess
ing
1.3
outlin
e th
e m
ain fact
ors
that
influen
ce t
he
qual
ity
of
a ci
der
bat
ch d
uring m
atura
tion
1.4
des
crib
e how
qual
ity
fact
ors
are
contr
olle
d a
nd
monitore
d d
uring m
atura
tion
2
Under
stan
d t
he
pro
cess
of
cider
ble
ndin
g
2.1
des
crib
e th
e im
port
ance
of
ble
ndin
g in fla
vour
dev
elopm
ent
2.2
outlin
e th
e m
ain q
ual
ity
consi
der
atio
ns
duri
ng
ble
ndin
g
2.3
des
crib
e how
qual
ity
consi
der
ations
are
contr
olle
d
and m
onitore
d
2.4
des
crib
e th
e im
port
ance
of
chill
ing,
filtra
tion a
nd
carb
onating t
o t
he
ove
rall
pro
cess
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
377
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
378
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
379
Unit 91: Principles of Cream Liqueur Production
Unit reference number: A/601/5223
QCF level: 2
Credit value: 1
Guided learning hours: 8
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of cream liqueur production, in a brewing business or in a learning environment.
The unit is designed for use primarily by brew-house operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the brewing industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of cream liqueur production. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
380
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
pro
cess
of
crea
m liq
ueu
r 1.1
outlin
e th
e ke
y in
gre
die
nts
in c
ream
liq
ueu
r pro
duct
ion
1.2
outlin
e th
e st
ages
of
the
crea
m liq
ueu
r pro
duct
ion
pro
cess
1.3
des
crib
e th
e im
port
ance
of
mix
ing a
nd b
lendin
g in
crea
m liq
ueu
r pro
duct
ion
1.4
des
crib
e th
e m
ain p
aram
eter
s fo
r co
ntr
olli
ng t
he
crea
m liq
ueu
r pro
duct
ion p
roce
ss
2
Under
stan
d
hom
ogen
isat
ion o
f cr
eam
liq
ueu
r pro
duct
ion
2.1
outlin
e th
e ro
le o
f hom
ogen
isat
ion in c
ream
liq
ueu
r pro
duct
ion
2.2
des
crib
e how
liq
uid
dro
ple
ts a
re b
roke
n d
ow
n (
size
re
duce
d)
and d
isper
sed d
uring h
om
ogen
isat
ion
2.3
des
crib
e w
hic
h e
muls
ifie
rs n
eed t
o b
e pre
sent
to
assi
st t
he
stab
ility
of
the
emuls
ion
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
381
Unit 92: Principles of Juice Storage and Cider Fermentation
Unit reference number: F/601/5224
QCF level: 2
Credit value: 3
Guided learning hours: 24
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of juice storage and cider fermentation in the workplace or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the cider making industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of juice storage and cider fermentation. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
382
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
juic
e tr
ansf
er a
nd s
tora
ge
pro
cess
es
1.1
des
crib
e th
e st
eps
for
tran
sfer
of ju
ice
to t
he
stora
ge
vats
1.2
st
ate
the
tem
per
atu
re r
equirem
ents
for
the
pro
cess
of ju
ice
stora
ge
1.3
outlin
e th
e pla
nt,
equip
men
t an
d c
ontr
ols
use
d f
or
tran
sfer
and s
tora
ge
of ju
ice
2
Under
stan
d c
ider
fe
rmen
tation
2.1
outlin
e th
e pro
cess
for
tran
sfer
of ju
ice
to t
he
ferm
enting v
esse
l
2.2
outlin
e in
puts
, outp
uts
and b
y-pro
duct
s fo
r th
e fe
rmen
tation s
tage
of th
e pro
cess
2.3
des
crib
e th
e ke
y fa
ctors
whic
h influen
ce t
he
rate
of
a ci
der
fer
men
tation
2.4
outlin
e th
e ke
y para
met
ers
that
influen
ce t
he
qual
ity
of
a fe
rmen
tation b
atch
2.5
outlin
e th
e ke
y pla
nt,
equip
men
t an
d c
ontr
ols
use
d
for
cider
fer
men
tation
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
383
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d y
east
pro
pag
ation in c
ider
m
akin
g
3.1
outlin
e st
eps
and t
imel
ine
in g
row
ing y
east
fro
m a
sl
ope
in t
he
labora
tory
to b
eing r
eady
to p
itch
to a
fe
rmen
tation
3.2
des
crib
e th
e im
port
ance
of
oxy
gen
and t
emper
ature
co
ntr
ol in
pro
pag
ation
3.3
des
crib
e th
e im
port
ance
of nutr
ients
in p
ropag
atio
n
3.4
outlin
e th
e ke
y pla
nt,
equip
men
t &
contr
ols
for
pro
pag
ation
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
384
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
385
Unit 93: Principles of Improvement in Food Operations
Unit reference number: A/601/2953
QCF level: 3
Credit value: 3
Guided learning hours: 16
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of improvement in food operations or in a learning environment.
The unit is designed for use primarily by operatives and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of improvement in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
386
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d im
pro
vem
ent,
its
role
and t
he
opport
unitie
s fo
r im
pro
vem
ent
1.1
outlin
e th
e princi
ple
s of im
pro
vem
ent
as
they
apply
in
food a
nd d
rink
manufa
cture
or
supply
1.2
det
ail th
e im
port
ance
of pro
cess
im
pro
vem
ent
to
food a
nd d
rink
man
ufa
cture
s an
d s
upplie
rs
1.3
su
mm
aris
e th
e ro
le o
f im
pro
vem
ent
tech
niq
ues
and
thei
r ap
plic
atio
n in s
upport
of im
pro
vem
ent
incl
udin
g:
–
cellu
lar
manufa
cturing
–
tota
l pro
duct
ive
mai
nte
nan
ce
–
stru
cture
d p
roble
m s
olv
ing
–
visu
al m
anag
emen
t
–
spec
ialis
t te
chniq
ues
1.4
det
ail th
e opport
unitie
s in
the
work
are
a w
her
e im
pro
vem
ents
can
be
mad
e
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
387
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d h
ow
was
te
contr
ol ca
n im
pact
on
impro
vem
ent
2.1
st
ate
why
inve
nto
ry c
ontr
ol is
im
port
ant
to w
aste
re
duct
ion in t
he
food indust
ry
2.2
det
ail how
and w
hy
food/d
rink
pro
cess
ing c
an
crea
te w
ast
e at
sta
ges
, in
cludin
g:
–
ove
r pro
duct
ion
–
ove
r pro
cess
ing
–
tran
sport
and d
istr
ibution
2.3
st
ate
the
impac
t of
wai
ting t
ime
on food w
aste
2.4
su
mm
aris
e how
lev
els
of oper
ator
skill
s an
d
know
ledge
can im
pact
on w
aste
2.5
des
crib
e how
out
of
spec
ific
atio
n r
aw m
ater
ials
and
pro
duct
s ca
use
wast
e
2.6
outlin
e how
the
effe
ctiv
e utilis
ation o
f a w
ork
forc
e ca
n r
educe
was
te
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
388
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d t
he
impact
of
visu
al co
ntr
ols
, th
e D
emin
g C
ycle
and
pro
cedure
s
3.1
su
mm
aris
e th
e m
ethods
use
d t
o v
isually
co
mm
unic
ate
impro
vem
ent
info
rmat
ion
3.2
des
crib
e th
e im
port
ance
of under
stan
din
g t
he
activi
ty u
nder
rev
iew
, an
d h
ow
this
will
aff
ect
the
qual
ity
of
the
pro
ble
m-s
olv
ing p
roce
ss
3.3
st
ate
the
role
of
the
Dem
ing C
ycle
(pla
n,
do,
chec
k,
act)
in im
pro
vem
ent
activi
ties
3.4
outlin
e th
e purp
ose
of st
andar
d o
per
atin
g
pro
cedure
s and s
pec
ific
ations
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
389
Unit 94: Principles of Continuous Improvement Techniques (Kaizen) in Food Operations
Unit reference number: F/601/2954
QCF level: 3
Credit value: 3
Guided learning hours: 15
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of continuous improvement techniques (Kaizen) in food operations or in a learning environment.
The unit is designed for use primarily by manager, technicians and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised national occupational standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of continuous improvement techniques (Kaizen) in food operations. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
390
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
featu
res
and im
port
ance
of Kai
zen
activi
ty
1.1
ex
pla
in h
ow
the
hea
lth,
safe
ty a
nd h
ygie
ne
requirem
ents
of a w
ork
are
a c
an influen
ce a
Kaiz
en
activi
ty
1.2
su
mm
aris
e th
e m
ain f
eatu
res
of
a Kai
zen a
ctiv
ity
and t
he
esta
blis
hm
ent
of m
easu
rable
im
pro
vem
ents
1.3
ev
aluat
e th
e im
port
ance
of
enco
ura
gin
g p
eople
to
iden
tify
continuous
impro
vem
ents
1.4
ex
pla
in t
he
evalu
atio
n o
f im
pro
vem
ent
idea
s an
d
sele
ctio
n o
f th
ose
that
are
to b
e purs
ued
1.5
ex
pla
in t
he
funct
ion o
f st
andar
d o
per
atin
g
pro
cedure
s and s
pec
ific
ations
1.6
cl
arify
the
reso
urc
es r
equired
to s
upport
pro
duct
ion
sched
ule
s an
d s
pec
ific
atio
ns
1.7
des
crib
e w
hy
it is
import
ant
to b
e cl
ear
about
the
leve
ls o
f auth
ority
of per
sonnel
lin
ked t
o p
roble
m
reso
lution
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
391
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d t
he
criter
ia
and r
equirem
ents
for
Kai
zen a
nd p
roble
m
solv
ing
2.1
ex
pla
in t
he
criter
ia u
sed t
o s
elec
t an
ar
ea/p
roce
ssin
g a
ctiv
ity
for
Kai
zen a
ctiv
ity
2.2
ex
pla
in t
he
import
ance
of under
stan
din
g t
he
food
pro
cess
and/o
r act
ivity
under
rev
iew
2.3
su
mm
aris
e th
e re
quirem
ents
for
the
dep
loym
ent
of
Kai
zen,
and t
he
reso
urc
es r
equired
by
the
activi
ty
2.4
ex
pla
in t
he
import
ance
of w
aste
in K
aize
n a
ctiv
ity
and w
hy
inve
nto
ry c
ontr
ol is
im
port
ant
to w
aste
re
duct
ion
2.5
ex
pla
in h
ow
root
cause
analy
sis
can s
upport
pro
ble
m s
olv
ing
2.6
ex
pla
in h
ow
your
know
ledge
of
food p
roce
ssin
g
activi
ties
can
support
your
pro
ble
m s
olv
ing a
bili
ty
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
392
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
3
Under
stan
d h
ow
to
inte
ract
with K
aize
n
activi
ty
3.1
ex
pla
in t
he
applic
atio
n o
f th
e D
emin
g C
ycle
(pla
n,
do,
chec
k, a
ct)
3.2
ex
pla
in h
ow
to e
ngage
the
know
ledge
and
exper
ience
of th
e peo
ple
invo
lved
in t
he
pro
cess
in
the
dev
elopm
ent
of im
pro
vem
ent
activi
ties
3.3
ex
pla
in h
ow
to s
epara
te fac
ts a
nd o
pin
ions
about
the
food o
per
atio
ns
and h
ow
thes
e affec
t im
pro
vem
ent
act
ions
3.4
ex
pla
in t
he
tech
niq
ues
use
d t
o v
isual
ly
com
munic
ate
the
work
of
the
Kai
zen a
ctiv
ity
to
par
tici
pan
ts a
nd o
ther
s
3.5
ex
pla
in h
ow
to u
se c
alcu
lations
for
iden
tify
ing t
he
required
pro
duct
ion r
ate
for
a p
roce
ss
3.6
su
mm
aris
e th
e cy
cle
tim
e of
a pro
cess
3.7
ex
pla
in t
he
tech
niq
ues
use
d t
o d
istr
ibute
work
co
nte
nt
to b
alan
ce c
ycle
tim
es t
o t
he
rate
of
cust
om
er d
eman
d,
and h
ow
to v
isually
rep
rese
nt
it,
incl
udin
g:
–
line
bal
ance
–
pro
cess
dis
pla
ys
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
393
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
394
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
395
Unit 95: Principles of Sustainability in Food Operations
Unit reference number: L/601/2701
QCF level: 3
Credit value: 4
Guided learning hours: 34
Unit summary
This unit supports workforce and/or vocational development for those who need to understand the principles of sustainability in a food environment or in a learning environment.
The unit is designed for use primarily by managers and others who carry out these workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards.
Assessment requirements
This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of sustainability. It can be assessed on or off the job.
The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.
The Improve Assessment Strategy sets out the overarching assessment requirements.
Assessment methodology
This unit is assessed in the workplace or in conditions resembling the workplace. Learners can enter the types of evidence they are presenting for assessment and the submission date against each assessment criterion. Alternatively, centre documentation should be used to record this information.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
396
Lear
ning
out
com
es a
nd a
sses
smen
t cr
iter
ia
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
1
Under
stan
d t
he
princi
ple
s of
sust
ainabili
ty
1.1
outlin
e th
e ke
y princi
ple
s of en
viro
nm
enta
l su
stain
abili
ty in a
food e
nvi
ronm
ent
in r
elat
ion t
o:
–
ener
gy
–
was
te
–
wat
er u
sage
–
tran
sport
ation
1.2
des
crib
e th
e re
lationsh
ip b
etw
een s
ust
ainabili
ty a
nd
the
thre
e ke
y el
emen
ts o
f co
rpora
te s
oci
al
resp
onsi
bili
ty:
–
econom
ic
–
soci
al
–
envi
ronm
enta
l
1.3
des
crib
e th
e ben
efits
of
sust
ainabili
ty t
o t
he
org
anis
atio
n a
nd its
sta
kehold
ers
1.4
su
mm
aris
e how
sust
ain
abili
ty im
pac
ts o
n a
ll th
e co
mponen
t fu
nct
ions
of an
org
anis
atio
n
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
397
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
2
Under
stan
d fact
ors
af
fect
ing s
ust
ainabili
ty
targ
ets
2.1
outlin
e how
to e
stablis
h t
arget
s fo
r su
stain
able
dev
elopm
ent,
incl
udin
g t
he
use
of ben
chm
arki
ng
2.2
ex
pla
in h
ow
car
bon c
urr
ency
data
(ca
rbon
footp
rints
) is
use
d a
s an
indic
ato
r of
sust
ain
abili
ty
2.3
ex
pla
in t
he
import
ance
of lia
isin
g w
ith n
atio
nal
polic
y-m
aker
s to
det
erm
ine
the
influen
ce o
f gove
rnm
ent
targ
ets
and leg
al r
equirem
ents
on
org
anis
atio
nal
sust
ain
abili
ty
3
Under
stan
d fact
ors
af
fect
ing s
upport
for
sust
ain
abili
ty t
arget
s
3.1
ex
pla
in h
ow
continuous
impro
vem
ent
support
s su
stain
abili
ty
3.2
ex
pla
in h
ow
to g
ain t
he
com
mitm
ent
of
stak
ehold
ers
to t
he
dev
elopm
ent
of su
stain
able
fo
od p
roduct
ion
3.3
outlin
e how
Envi
ronm
enta
l M
anag
emen
t Sys
tem
s (E
MS)
are
use
d t
o s
upport
sust
ainab
ility
in a
food
envi
ronm
ent
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Is
sue
1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
398
Learn
ing
ou
tco
mes
Ass
ess
men
t cr
iteri
a
Evid
en
ce
typ
e
Po
rtfo
lio
re
fere
nce
D
ate
4
Under
stan
d t
he
fact
ors
in
fluen
cing t
he
ach
ieve
men
t of
sust
ain
abili
ty
4.1
su
mm
aris
e th
e in
fluen
ces
whic
h im
pact
upon t
he
ach
ieve
men
t of
sust
ain
abili
ty
4.2
ex
pla
in h
ow
to c
ontr
ol th
e ef
fici
ent
use
of
reso
urc
es
within
org
anis
atio
nal act
ivitie
s to
hel
p a
chie
ve
sust
ain
abili
ty
4.3
ex
pla
in h
ow
the
act
ions
of oth
ers
within
the
supply
ch
ain c
an influen
ce s
ust
ainab
ility
4.4
ex
pla
in t
he
pote
ntial
bar
rier
s to
ach
ievi
ng
sust
ain
abili
ty a
nd s
um
mar
ise
way
s th
ese
can b
e ove
rcom
e
4.5
des
crib
e how
to a
cces
s so
urc
es o
f ad
vice
and
guid
ance
on a
chie
ving s
ust
ainabili
ty
Lear
ner
nam
e:__________________________________________
D
ate:
___________________________
Lear
ner
sig
nat
ure
:_______________________________________
D
ate:
___________________________
Ass
esso
r si
gnat
ure
:______________________________________
D
ate:
___________________________
Inte
rnal
ver
ifie
r si
gnatu
re:
________________________________
(i
f sa
mple
d)
Dat
e:___________________________
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) – Issue 1 – December 2010 © Edexcel Limited 2010
399
Further information
Our customer service numbers are:
BTEC and NVQ 0844 576 0026
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Calls may be recorded for training purposes.
Useful publications
Related information and publications include:
• Centre Handbook for Edexcel QCF NVQs and Competence-based Qualifications published annually
• functional skills publications – specifications, tutor support materials and question papers
• Regulatory Arrangements for the Qualification and Credit Framework (published by Ofqual, August 2008)
• the current Edexcel publications catalogue and update catalogue.
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How to obtain National Occupational Standards
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Telephone: 0845 644 0448 Fax: 0845 644 0449 Email: info@improveltd.co.UK
N025175 – Specification – Edexcel Level 2 Award, Certificate and Diploma for Proficiency in Brewing Industry Skills (QCF) –
Issue 1 – December 2010 © Edexcel Limited 2010
400
Professional development and training
Edexcel supports UK and international customers with training related to NVQ/Competence based qualifications and BTEC qualifications. This support is available through a choice of training options offered in our published training directory or through customised training at your centre.
The support we offer focuses on a range of issues including:
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The national programme of training we offer can be viewed on our website (www.edexcel.com/training). You can request customised training through the website or by contacting one of our advisers in the Training from Edexcel team via Customer Services to discuss your training needs.
The training we provide:
• is active
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• builds on best practice
• may be suitable for those seeking evidence for their continuing professional development.
N025175 –
Spec
ific
ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
iplo
ma
for
Pro
fici
ency
in B
rew
ing I
ndust
ry S
kills
(Q
CF)
–
Issu
e 1 –
Dec
ember
2010
© E
dex
cel Li
mited
2010
401
Ann
exe
A:
Prog
ress
ion
path
way
s
The
Edex
cel q
ualif
icat
ion
fram
ewor
k fo
r th
e Fo
od a
nd D
rink
Man
ufac
ture
sec
tor
Level
Gen
era
l q
uali
fica
tio
ns
Dip
lom
as
BTE
C v
oca
tio
nall
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N025175 –
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© E
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N025175 –
Spec
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ation –
Edex
cel Le
vel 2 A
ward
, Cer
tifica
te a
nd D
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ma
for
Pro
fici
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© E
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Annexe B: Quality assurance
Key principles of quality assurance
• A centre delivering Edexcel qualifications must be an Edexcel recognised centre and must have approval for qualifications that it is offering.
• The centre agrees as part of gaining recognition to abide by specific terms and conditions around the effective delivery and quality assurance of assessment; the centre must abide by these conditions throughout the period of delivery.
• Edexcel makes available to approved centres a range of materials and opportunities to exemplify the processes required for effective assessment and provide examples of effective standards. Approved centres must use the guidance on assessment to ensure that staff who are delivering Edexcel qualifications are applying consistent standards.
• An approved centre must follow agreed protocols for: standardisation of assessors; planning, monitoring and recording of assessment processes; internal verification and recording of internal verification processes; and for dealing with special circumstances, appeals and malpractice.
Quality assurance processes
The approach to quality assured assessment is made through a partnership between a recognised centre and Edexcel Edexcel is committed to ensuring that it follows best practice and employs appropriate technology to support quality assurance process where practicable. Therefore, the specific arrangements for working with centres will vary. Edexcel seeks to ensure that the quality assurance processes that it uses do not place undue bureaucratic processes on centres and works to support centres in providing robust quality assurance processes.
The learning outcomes and assessment criteria in each unit within this specification set out the standard to be achieved by each learner in order to gain each qualification. Edexcel operates a quality assurance process, which is designed to ensure that these standards are maintained by all assessors and verifiers.
For the purposes of quality assurance all individual qualifications and units are considered as a whole. Centres offering these qualifications must be committed to ensuring the quality of the units and qualifications they offer, through effective standardisation of assessors and internal verification of assessor decisions. Centre quality assurance and assessment processes are monitored by Edexcel.
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The Edexcel quality assurance processes will involve:
• gaining centre recognition and qualification approval if a centre is not currently approved to offer Edexcel qualifications
• annual visits to centres by Edexcel for quality review and development of overarching processes and quality standards. Quality review and development visits will be conducted by an Edexcel quality development reviewer
• annual visits by occupationally competent and qualified Edexcel standards verifiers for sampling of internal verification and assessor decisions for the occupational sector
• the provision of support, advice and guidance towards the achievement of National Occupational Standards.
Centres are required to declare their commitment to ensuring quality and appropriate opportunities for learners that lead to valid and accurate assessment outcomes. In addition, centres will commit to undertaking defined training and online standardisation activities.
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Annexe C: Centre certification and registration
Edexcel standards verifiers will provide support, advice and guidance to centres to achieve Direct Claims Status (DCS). Edexcel will maintain the integrity of Edexcel QCF NVQs/Competence-based qualifications through ensuring that the awarding of these qualifications is secure. Where there are quality issues identified in the delivery of programmes, Edexcel will exercise the right to:
• direct centres to take actions
• limit or suspend certification
• suspend registration.
The approach of Edexcel in such circumstances is to work with the centre to overcome the problems identified. If additional training is required, Edexcel will aim to secure the appropriate expertise to provide this.
What are the access arrangements and special considerations for the qualifications in this specification?
Centres are required to recruit learners to Edexcel qualifications with integrity.
Appropriate steps should be taken to assess each applicant’s potential and a professional judgement made about their ability to successfully complete the programme of study and achieve the qualification. This assessment will need to take account of the support available to the learner within the centre during their programme of study and any specific support that might be necessary to allow the learner to access the assessment for the qualification. Centres should consult Edexcel’s policy on learners with particular requirements.
Edexcel’s policy on access arrangements and special considerations for Edexcel qualifications aims to enhance access to the qualifications for learners with disabilities and other difficulties (as defined by the 1995 Disability Discrimination Act and the amendments to the Act) without compromising the assessment of skills, knowledge, understanding or competence. Please refer to Access Arrangements and Special Considerations for BTEC and Edexcel NVQ Qualifications for further details. www.edexcel.com.
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Annexe D: Assessment Strategy
Assessment Strategy for
Improve Proficiency Qualifications
IPQs accredited within the Qualifications and Credit Framework(QCF) approved by Improve
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Table of Contents
Section 1 411 1.1 Purpose 411
1.2 Scope 411
1.3 Features 411
1.4 Equality of opportunity and diversity 413
Section 2 414 2.1 Working with awarding organisations 414
2.2 External quality control of assessment 414
2.3 Approval of centres to offer proficiency qualifications 415
Section 3 416 3.1 Approved centres 416
3.2 Occupational competence of assessors 416
3.3 Occupational competence of internal QA personnel 417
Section 4 419 4.1 Assessment evidence 419
4.2 Workplace testimony 419
4.3 The use of simulation for providing evidence 420
4.4 Recognition of prior learning and experience 420
Section 5 421 5.1 The role of external QA personnel 421
5.2 External QA of assessment for employer approved centres 416
Annex 1 423 1.1 The Proficiency Qualification in Food Manufacturing Excellence 423
1.2 Occupational competence of assessors 423
1.3 Occupational competence of internal QA personnel 424
1.4 Occupational competence of external QA personnel 425
Annex 2 426 1.1 The Level 2 Award in Proficient Poultry Meat Inspection 426
1.2 The Role of Poultry Processing Company Staff 426
1.3 Occupational competence of assessors 427
1.4 Occupational competence of internal QA personnel 427
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Assessment Strategy
Section 1
1.1 Purpose
The purpose of this assessment strategy is to set out the quality assurance arrangements for the assessment and verification of proficiency qualifications for the food and drink sector. Information is provided about the experience, qualifications and occupational competence requirements for those involved in the process. It also details the evidence requirements and conditions of assessment necessary to achieve the proficiency qualifications. This strategy will be useful in informing learners, employers, assessors, quality assurance personnel and awarding organisations alike.
1.2 Scope
This assessment strategy covers proficiency qualifications which are accredited within the qualifications and credit framework and approved by Improve1. The Qualifications are approved for use in England, Wales and Northern Ireland.
In Scotland, Improve approves Scottish Vocational Qualifications (SVQs), which are accredited for use in the Scottish Credit and Qualification Framework. A separate (SVQ) Assessment Strategy document is available for competence-based qualifications for the food and drink sector in Scotland.
All proficiency qualifications for the food and drink sector, which are approved by Improve and subject to the use of the Improve logo for this family of qualifications, are covered by this assessment strategy. Those proficiency qualifications which have additional regulatory or specialist assessment requirements are identified and dealt with in specific sections of this strategy.
1.3 Features
Of proficiency qualifications
Proficiency qualifications in food and drink are designed for use in the food and drink sector. They cover the food supply chain from the availability and processing of raw materials through storage, transportation, wholesaling, manufacturing and processing, logistics and presentational processing in sales environments.
1 Improve is the Sector Skills Council for the Food and Drink Sector. For details visit www.improveltd.co.UK
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They are competency-based qualifications designed for use in the workplace and first developed in 2008. Their purpose is to raise skills levels and performance across the workforce.
They ensure that individuals develop the skills and knowledge, which are exactly those needed to perform reliably and consistently at work. The knowledge content of the qualifications is designed to support and suit individual’s needs. It will support those who require the basics, but will also develop those who require significantly more detailed knowledge and understanding.
This flexible approach to designing proficiency qualifications allows employers and individuals to select those competences which are critical to performance at work, and also to support progression in employment. This way it is possible to develop the workforce and produce the technicians and managers of tomorrow. With such a key focus on the development and recognition of competence at work, these qualifications are ideal to use within workplace training and assessment systems. They will be essential to upskilling, driving up performance and increasing productivity across the food and drink sector.
Of the Qualifications and Credit Framework (QCF)
All qualifications accredited on the Qualification and Credit Framework are made up of units of assessment which are allocated a credit value. This credit value is based on the average amount of time taken to complete the learning and assessment required by each unit. The calculation is based on notional learning hours; 10 notional learning hours = 1 credit. Units with differing credit values are therefore a feature of qualifications, reflecting the varying learning and assessment requirements of units.
Credits become the common currency between qualifications and are accumulated in different sized qualifications. These are:
– Award 1 – 12 credits
– Certificate 13 – 36 credits
– Diploma 37+ credits
Each unit of assessment is also allocated a level which reflects the degree of challenge of each unit.
The units of assessment detail the learning outcomes and assessment criteria which a candidate can accumulate, and combine together within a qualification of the appropriate size and level to meet their individual and employer needs.
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The Qualifications and Credit Framework
For further details about the QCF, visit the Ofqual website www.ofqual.gov.UK
1.4 Equality of opportunity and diversity
Improve is committed to developing and implementing high quality qualifications for the Qualifications and Credit Framework (QCF) which comply with all current relevant legislation and Ofqual regulations. For further details of how we work to ensure equality of opportunity and diversity, please refer to our Equality and Diversity Policy.
Awarding organisation policy, procedures and guidance will detail the equality of opportunity and diversity implications for assessors and verifiers.
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Section 2
2.1 Working with awarding organisations
An effective working relationship between Improve and awarding organisations, whose markets relate to the food and drink sector, is central to the successful delivery of Improve’s Sector Qualifications Strategy (SQS). Improve will continue to work closely with awarding organisations through its Awarding Organisation Forum, and to develop this forum, to ensure that the SQS can be effectively implemented, through the SQS Action Plan.
In addition to engagement and technical activity at a forum level, individual memoranda of understanding and/or action plans are agreed with each awarding organisation to drive forward a range of operational and development activity.
Improve respects the individuality and confidentiality of each awarding organisation offering qualifications to the sector and the market place in which they are offered. Improve understands the need for differentiation in types and levels of service provided by awarding organisations to meet wide-ranging conditions across the sector, its labour market and potential sector entrants.
2.2 External quality control of assessment
The sector view is that it is important for external quality control to be achieved through an effective external quality sampling process combined with an annual approved centre risk rating system. Primarily, external quality control is aimed at improving internal quality assurance and assessment practice, and the effective exchange of information between centres, awarding organisations and Improve.
External quality control will be achieved through these requirements:
• Each year external quality assurance personnel will complete the recommended number of days of Continuing Professional Development (CPD), comprised of training or other developmental activities relevant to the food and drink sector and approved by the awarding organisation 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 improving quality assurance. Improve will be invited by Awarding Organisations to observe and/or provide relevant input to CPD activity as appropriate.
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• Awarding organisations will operate a risk rating system that is 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 Organisations will carry out risk assessment and risk rate each approved centre for food and drink proficiency qualifications External quality assurance activity, and in particular the scope and rigour of sampling, is required to reflect the risk rating status of each centre.
• Improve, through its Standards and Qualifications Development team, will maintain ongoing dialogue with awarding organisations to monitor practices, consider issues and gain feedback, which impact on qualifications design and the use of units of assessment.
2.3 Approval of centres to offer proficiency qualifications
Approval procedures and quality assurance systems are developed by awarding organisations. Awarding organisations will approve and quality assure provision of proficiency qualifications within centres. This allows assessment and quality assurance services to be tailored to the professional needs of centres in the best interests of candidates.
Awarding organisation centre approval to provide
specific IPQs
Approved centre eg a food and drink
employer or a learning and skills provider
Recognised assessors and internal QA personnel operating within or assigned to centres
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Section 3
3.1 Approved centres
Approved centres who are learning and skills providers deliver training and assessment services to learners and their employers in and around the workplace. Providers usually employ or contract with assessors, who often work peripatetically, to visit learners in their workplace at pre-arranged or contracted times.
For some employers, there may be business and operational advantages to becoming a centre to deliver proficiency qualifications and obtaining centre approval from an awarding organisation. This involves setting up and maintaining the quality systems and controls required by awarding organisations to offer proficiency qualifications within the company. Employers deliver training and assessment services to learners employed in their workplace. They use assessors (sometimes referred to as in-house assessors as they are company employees) to assess learner employees. However, they may also contract out externally with assessors who work peripatetically, to visit learners in their workplace at contracted times.
Units of assessment completed by learners and assessment practice are subject to internal quality assurance through an agreed and planned sampling process. This is carried out by a centre’s internal quality assurance personnel, who may be employed or under contract, to quality assure the assessment processes and practice.
3.2 Occupational competence of assessors
The role of an assessor is a demanding and complex one, requiring a high degree of both interpersonal and organisational skills. They are required to make accurate and objective decisions as to whether the learner’s performance meets the assessment requirements laid out in units of assessment.
For assessments to be considered valid, the assessor must meet the following requirements. Any assessments carried out by personnel who do not meet these requirements will be deemed a contribution to workplace testimony.
Assessors are required to:
• provide current evidence of competence, knowledge and understanding in the areas to be assessed, to the satisfaction of the awarding organisation. This will normally be achieved through demonstrating competence in the roles which are to be assessed, which may be recorded in company training records. Alternatively, this can be demonstrated by relevant experience and continuing professional development which may include the achievement of qualifications relevant to the areas being assessed.
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• demonstrate competent practice in workplace assessment methods, and must demonstrate understanding of the principles and practices of the assessment process. This practice must be commensurate with the National Occupational Standard for Learning and Development March 2010, Standard 9; Assess Learner Achievement. They are not required to hold assessor qualifications or units, but the achievement of these will indicate assessor capability at a given point, and this should be complemented by continuous professional development to update and maintain practice standards. Assessor capability may also be demonstrated by the outcomes of formal training in assessment techniques for company based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Recognition of assessors in this way is only valid between a centre and an awarding organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications.
• demonstrate their continuing professional development to ensure they are up to date with work practices in their sector area of expertise and developments in the proficiency qualifications they assess.
• have a full and current understanding of the units of assessment and requirements of the qualifications being assessed.
• operate safely as an assessor in a food environment, therefore it is strongly recommended that a relevant food safety/hygiene qualification is achieved.
Assessors ‘in training’ who are not fully recognised as competent by awarding organisations may carry out assessment practice. For the period in training and working towards recognition, the assessor must have assessment activity monitored and signed off (countersigned) by a fully recognised and competent assessor. The ‘in training’ period should be limited to twelve months and have clear development goals set for achieving recognition and competence.
3.3 Occupational competence of internal quality assurance personnel
Approved centres appoint internal quality assurance personnel and their role is to ensure consistency and maintain and improve the quality of assessment within the centre. The internal quality assurance personnel will monitor assessment activities and provide feedback to assessors, coordinate standardisation and provide guidance to assessors.
For assessments and internal quality assurance to be considered valid, the internal quality assurance personnel must meet the following requirements:
• demonstrate sufficient and current understanding of the qualifications to be internally quality assured, and know how they are applied in business, to the satisfaction of the awarding organisation. Relevant knowledge and understanding of the workplace areas to be sampled during quality assurance activity is required. Relevant experience of working in or with the sector area(s) is preferable.
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• demonstrate competent practice in internal quality assurance of assessment, and demonstrate understanding of the principles and practices of internal quality assurance of assessment. This practice must be commensurate with the National Occupational Standard for Learning and Development March 2010, Standard 11; internally monitor and maintain the quality of assessment. They are not required to hold internal quality assurance of assessment qualifications or units, but the achievement of these will indicate capability at a given point, and this should be complemented by continuous professional development to update and maintain practice standards. Internal quality assurance of assessment capability may also be demonstrated by the outcomes of formal training in quality assurance and improvement techniques for company-based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Recognition of internal quality assurance personnel in this way is only valid between a centre and an awarding organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications.
• demonstrate their continuing professional development to ensure they are up to date with work practices and developments in the qualifications they quality assure.
• know where and when to access specialist sector advice, where additional specialist or technical knowledge relating to assessment and quality assurance decisions are concerned.
• operate safely in a food environment, therefore it is strongly recommended that
• relevant food safety/hygiene qualification is achieved.
Internal quality assurance personnel ‘in training’ who are not fully recognised as competent by awarding organisations may carry out internal quality assurance of assessment practice. For the period in training and working towards recognition, they must have quality assurance activity monitored and signed off (countersigned) by a fully recognised and competent internal quality assurer. The ‘in training’ period should be limited to twelve months and have clear development goals set for achieving recognition and competence.
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Section 4
4.1 Assessment evidence
Proficiency qualifications are specifically designed to be assessed in the workplace therefore workplace performance evidence is essential for all units of assessment. The proficiency qualifications contain three types of units of assessment
1. Occupational skills units must normally be assessed by observation in the workplace. Assessment requirements and guidance are outlined on each unit.
2. Occupational knowledge units must be assessed through questioning methods relevant to the needs of the learner on or off-the job. It is important to follow the assessment requirements and guidance outlined on each unit.
3. Underpinning knowledge units must be assessed through questioning methods relevant to the needs of the learner on or off-the-job. It is important to follow the assessment requirements and guidance outlined on each unit.
The use of employer’s training and assessment processes and records in the workplace are strongly encouraged, where this supports evidence of competent learner performance. This is particularly significant where such evidence is audited as part of external quality standards relevant to the food and drink sector. Learner records of assessment and internal quality assurance activity will in this case reflect employer systems and records.
Where employer’s assessment processes or records are insufficiently rigorous to generate credible evidence of learner performance, then formal assessment processes must be implemented to confirm learner’s competence and this evidence captured in portfolio-based records of assessment and internal quality assurance.
4.2 Workplace testimony
Workplace personnel, who are not recognised as assessors, may contribute to the assessment process by providing workplace testimony. Those providing the testimony must be familiar with the activity being carried out and able to make a judgement that the task has been completed to organisational procedures and to the required standard. The person providing the testimony is not in a position to decide if the learner is competent overall, they are only able to judge the specific instance they observe. The overall decision regarding competence of the learner will be made by the assessor and subject to internal quality assurance of assessment.
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4.3 The use of simulation for providing evidence
The use of simulation to replace normal working practice is not acceptable.
The only exception to this rule is for units of assessment which address rare conditions or emergency situations which might endanger learner safety. These exceptions are clearly defined in the assessment guidance in the relevant unit of assessment. In such cases this will require the agreement of external quality assurance personnel.
When simulations are used they must be designed to mirror the same activity, as it would be carried out in the workplace and include:
• the number and sequence of actions needed to complete the activity
• the number and complexity of factors needed to complete the activity
• the urgency with which the activity must be completed and
• achievement of outcome(s) in the same time constraints that might apply in the workplace.
Simulation cannot be used to provide the sole evidence for any one complete unit of assessment.
4.4 Recognition of prior learning and experience
Evidence from past achievement may be included as evidence within assessment methods for proficiency qualifications.
Evidence of knowledge and understanding can be presented as supplementary evidence, provided it is a measurable assessed outcome of learning which links to outcomes detailed in the units of assessment and confirms current competence.
Assessors should make best use of all the assessment methods available to them in ensuring the most reliable and effective use is made of claims of prior learning and experience which relate to the individual learner’s circumstances.
All learners, presenting evidence from past achievements, must also be able to demonstrate current competence.
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Section 5
5.1 The role of external quality assurance personnel
Awarding organisations appoint external quality assurance personnel to perform a number of quality assurance tasks on their behalf. They visit centres to monitor the assessment and internal quality assurance processes and sample learners work to ensure that standards are maintained and are compliant with awarding organisation procedures. External quality assurance personnel also have a developmental role in assisting centres to develop best practice and to provide information on new qualifications and developments in assessment and quality assurance.
External quality assurance personnel are required to:
• demonstrate sufficient and current understanding of the areas within the sector being externally quality assured
• demonstrate sufficient and current understanding of the proficiency qualifications to be externally quality assured, and know how they are applied in the sector, to the satisfaction of the awarding organisation.
• demonstrate competent practice in external quality assurance of assessment, and demonstrate understanding of the principles and practices of external quality assurance of assessment. This practice must be commensurate with the National Occupational Standard for Learning and Development March 2010, Standard 12; externally monitor and maintain the quality of assessment. They are not required to hold external quality assurance of assessment qualifications or units, but the achievement of these will indicate capability at a given point, and this should be complemented by continuous professional development to update and maintain practice standards. External quality assurance of assessment capability may also be demonstrated by the outcomes of formal training in quality assurance and improvement techniques for company-based training systems or qualifications, or for auditing against quality criteria for an externally audited quality standard. Recognition of external quality assurance personnel in this way is only valid between a centre and an awarding organisation in respect of specific qualifications, and is not transferable to other bodies or qualifications.
• Complete a minimum of two days Continuing Professional Development (CPD) each year, composed of training or other developmental activities relevant to the food and drink sector and approved by the awarding organisation
• have good report writing, auditing and communication skills to the satisfaction of the awarding organisation
• know where and when to access specialist sector advice, where additional specialist knowledge relating to assessment and quality assurance decisions is concerned.
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5.2 External quality assurance of assessment for employer approved centres
Awarding organisations approving employer centres may wish to consider flexibilities in the external quality assurance of these centres to meet the specific learning and development needs of employers and employees (learners). The purpose of these flexibilities is to build effective and pragmatic links to employer training, where the external quality assurance of proficiency qualifications is not compromised in principle, but that the application of external quality assurance is better aligned to good workplace training and development practice to maintain the required rigour.
Flexibilities in external quality assurance of assessment can only be considered where the employer can demonstrate a sufficiently structured and internally quality assured approach to learning, development and assessment. In the food sector this is often linked to the use of externally recognised quality assurance arrangements (eg BRC, Efsis, ISO 9000 series). The external audit of training systems and records implicated by some of these arrangements will provide additional evidence to awarding organisations of the rigour of internal quality assurance.
To approve such employer centres awarding organisations will work closely with appropriate employers to evaluate their training systems. This may include:
• the alignment/mapping of employers training and assessment arrangements to proficiency qualifications
• an analysis of the effectiveness of internal quality and recording systems
• evaluating the extent to which external audits of training contribute to overall quality arrangements.
Flexible external quality assurance arrangements to align with the training systems of individual employers in an employer centre may not always be necessary and will normally comply with section 5.1. However, flexibilities may be agreed as an outcome of the evaluation activity, where a rationale for such flexibility is justified. Awarding organisations will formally agree the arrangements with the employer centres.
For example, a sector specialist external quality assurer may be involved in the evaluation, setting up and approval of an employer centre to ensure that technical expertise is suitably involved in recognising employer training and the centre, allowing a non-sector external quality assurer to provide ongoing external quality assurance of assessment. In this instance, the sector specialist external quality assurer should be available for consultation and to re-evaluate the centre should the employer training systems or circumstances change.
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Annex 1
1.1 The Qualifications for Proficiency in Food Manufacturing Excellence (FME)
The Qualifications (awards, certificates, diplomas) for Proficiency in Food Manufacturing Excellence have additional assessment and quality assurance requirements to those set out in sections 1–5 of this strategy. These qualifications are aimed at developing, confirming competence and sustaining a mix of skills which will support lean, improvement and change management practice in food and drink manufacturing across the sector. These skills are vitally important to the future economic success of the sector. The skills are critical to driving improvements in food manufacturing and processing from both a technical as well as practical perspective, and more importantly sustaining these improvements. It is also critical because the mix of skills is based upon empowerment, company cultural development and visionary leadership and management.
With such a significant range of competences set out, employers feel that it is important to fully define the types of assessment and quality assurance requirements for this qualification, which will make a positive difference to their operations through skills, in this business critical area.
1.2 Occupational competence of assessors for FME
The requirements below are in addition to those set out in section 3 of this assessment strategy.
Assessors are required to:
• have experience in the implementation, application and sustainability of lean and/or improvement skills practice in relevant manufacturing, processing or logistics roles in the food and drink sector, where there have been measurable and beneficial productivity gains to companies.
• demonstrate achievement in learning and/or competence in lean and improvement skill practice in the food and drink sector to the satisfaction of the awarding organisation. Examples may include: green/black belt 6 sigma courses, Proficiency Qualification in Food Manufacturing Excellence, N/SVQ in Business Improvement Techniques at an appropriate level.
• have a sound underpinning achievement in the application of mathematics and communication in order to demonstrate competence in using and articulating the mathematical requirements of improvement techniques.
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• assessors who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge lean management and implementation role are required to undertake at least one annual update and refresher training session, which covers implementation of improvement techniques. The session should be provided by an approved centre and agreed by the external quality assurer.
• assessors who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge change management/implementation role are required to undertake at least one annual update and refresher training session, which covers leadership, management, workplace cultural development and sustainability of lean and improvement practice. The session should be provided by an approved centre and agreed by the external quality assurer.
These annual update and refresher training sessions will ensure that both lean improvement techniques and leadership, management, workplace cultural development and sustainability of lean and improvement practice in the food and drink sector are:
• assessed using best practice in the workplace
• reflecting the means by which techniques are currently implemented and sustained in the workplace
• reflecting the means by which workforce development supports and sustains the improvement culture in the workplace
• supporting effective and measurable improvement and productivity gains in the workplace.
1.3 Occupational competence of internal quality assurance personnel for FME
Internal quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge lean management and implementation role are required to undertake at least one annual update and refresher training session, which covers implementation of improvement techniques. The session should be provided by an approved centre and agreed by the external quality assurer.
Internal quality assurers who cannot demonstrate that they are working directly and
currently in the food and drink sector in a leading edge change management/implementation role are required to undertake at least one annual update and refresher training session, which covers leadership, management, workplace cultural development and sustainability of lean and improvement practice. The session should be provided by an approved centre and agreed by the external quality assurer.
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These annual update and refresher training sessions will ensure that both lean improvement techniques and leadership, management, workplace cultural development and sustainability of lean and improvement practice in the food and drink sector are:
• quality assured using best practice in the workplace
• reflecting the means by which techniques are currently implemented and sustained in the workplace
• reflecting the means by which workforce development supports and sustains the improvement culture in the workplace
• supporting effective and measurable improvement and productivity gains in the workplace.
1.4 Occupational competence of external quality assurance personnel for FME
External quality assurance personnel must meet the requirements set out in section 5 of this assessment strategy. In addition:
external quality assurers who cannot demonstrate that they are working directly and
currently in the food and drink sector in a leading edge lean management and
implementation role are required to undertake at least one annual update and
refresher training session, which covers implementation of improvement techniques.
The session should be provided by the awarding organisation.
External quality assurers who cannot demonstrate that they are working directly and currently in the food and drink sector in a leading edge change management/implementation role are required to undertake at least one annual update and refresher training session, which covers leadership, management, workplace cultural development and sustainability of lean and improvement practice. The session should be provided by the awarding organisation.
These annual update and refresher training sessions will ensure that both lean improvement techniques and leadership, management, workplace cultural development and sustainability of lean and improvement practice in the food and drink sector are
• quality assured using best practice in the workplace:
• reflecting the means by which techniques are currently implemented and sustained in the workplace
• reflecting the means by which workforce development supports and sustains the improvement culture in the workplace
• supporting effective and measurable improvement and productivity gains in the workplace.
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Annex 2
1.1 The Level 2 Award in Proficient Poultry Meat Inspection
This proficiency qualification has additional assessment and quality assurance requirements to those set out in sections 1–5 of this strategy.
From January 2009, Plant Inspection Assistants (PIAs), who carry out post-mortem inspection of poultry and who are not previously qualified, need to achieve this proficiency qualification to comply with regulation and discharge their responsibilities effectively. PIAs suitably qualified before January 2009 will not be required to achieve this qualification, unless an employer deems this necessary in the interest of updating skills and personal development.
This qualification assesses the proficiency of PIAs to carry out poultry post-mortem checks and comply with food safety management procedures, and will confirm their understanding of what is required to do the job. The qualification can be achieved in respect of post-mortem inspection of one of four specific types of bird: broilers & hens, ducks & geese, non-hunted game birds or turkeys.
1.2 The role of poultry processing company staff
Wherever possible, assessment and quality assurance should be conducted by supervisors, managers or other suitably experienced staff employed by poultry processing companies and carried out in the workplace.
Where the capacity or capability of the company is not geared to conduct assessment and quality assurance to the required standards, then external services can be used to provide the quality assurance roles of the qualification. Such assessors and quality assurance personnel are referred to as ‘peripatetic’.
However, the qualification cannot be awarded without the involvement of relevant company personnel managing or otherwise involved with the PIA. Company personnel must contribute to confirming the competence of the PIA, by providing observations, witness testimonies or other supplementary evidence to support assessment decisions in the workplace. External quality assurance personnel will be required to check this provision within the sampling plan for external quality assurance.
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1.3 Occupational competence of assessors
The requirements below are in addition to those set out in section 3 of this assessment strategy:
Assessors are required to:
• provide current evidence of competence and understanding in the post-mortem inspection of poultry, to the satisfaction of the awarding organisation. This may be achieved through employment, experience and/or continuing professional development which may include the achievement of vocational qualifications relevant to poultry meat inspection.
1.4 Occupational competence of internal quality assurance personnel
The requirements below are in addition to those set out in section 3 of this assessment strategy;
Internal quality assurers are required to:
• demonstrate sufficient and current understanding of post-mortem inspection of poultry to be internally quality assured, and know how they are applied in the PIA role, to the satisfaction of the awarding organisation.
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