Endorsed Programmes

Knife skills for food processing

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Interested in our
qualifications?

FDQ’s food safety and HACCP package is brilliant! It’s so flexible; saving us time and money whilst maintaining quality.

Yvonne Yates

Fairfax Meadow

This new suite of qualifications is designed specifically to ensure the safe use of knives in food businesses and colleges. 

It is particularly useful in helping food businesses to demonstrate due diligence in ensuring their workforce is effectively trained in the safe use of knives to the required compliance standards.

This can lead to positive outcomes in a number of areas such as BRC Global compliance, reduction of incidents and increased levels of safety in the workplace.

These qualifications contain a range of optional units whereby the safe use of knives can be demonstrated and applied in different food industry processing contexts.

 

Suite purpose

These qualifications are designed for learners who are either working in - or preparing to work in - food manufacturing or processing roles.

They are designed to recognise achievement in the safe and effective use, knowledge and understanding of professional knife skills in food operations. The qualifications do not confirm or infer learner competence to apply skills, knowledge and understanding in the workplace.

These qualifications comprise a mandatory unit in the understanding of the safe use of food knives, and optional units where learners can qualify in relevant knife skills in:

  • meat and poultry
  • bakery
  • fish and shellfish
  • vegetable 
  • salad processing

To add this qualification to your provision, please call or email us today.

FDQ Level 2 Award In Knife Skills for Food Processing

Qualification structure

Learning focused qualifications

Trained and assessed in a learning or college environment, these qualifications are also known as vocationally-related qualifications (VRQs).

They are designed to support progression to the next level of learning.  

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