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

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on

tit

le

Qu

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on

A

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N

um

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(QA

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st

art

date

Edex

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vel 2 A

war

d for

Pro

fici

ency

in B

rew

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ndust

ry S

kills

(Q

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Edex

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ertifica

te f

or

Pro

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in B

rew

ing I

ndust

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(Q

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Edex

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ma

for

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in B

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(Q

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501/0

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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

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m 1

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tem

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ood M

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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

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t is

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qua

lific

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kills

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he

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sect

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full

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qual

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3

4

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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)

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it

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anufa

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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

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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

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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

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D

ate

4

Com

ple

te t

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f liq

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4.1

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ut

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n t

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tran

sfer

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men

t, follo

win

g t

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org

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atio

nal

sta

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atin

g p

roce

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s

4.2

en

sure

that

the

equip

men

t is

rea

dy

for

futu

re u

se

afte

r co

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f th

e tr

ansf

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f liq

uid

4.3

ta

ke a

ctio

n in r

esponse

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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

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eam

mem

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d

the

team

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4.5

fill

in r

ecord

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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

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re

fere

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D

ate

1

Monitor

and c

ontr

ol

ferm

enta

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1.1

co

ntr

ol fe

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o

org

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atio

nal

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atin

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1.2

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the

pro

duct

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ific

ations

1.3

m

easu

re,

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and inte

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rmen

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cess

and q

ual

ity

dat

a acc

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per

atin

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1.4

m

ake

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the

mat

eria

ls a

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ervi

ces

required

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ferm

enta

tion e

quip

men

t ar

e av

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1.5

id

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roce

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and p

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1.6

ta

ke a

ctio

n in r

esponse

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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

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re

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D

ate

2

Take

act

ion o

nce

fe

rmen

tation is

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ple

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m

ake

sure

that

the

mat

eria

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required

by

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men

t ar

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ilable

2.2

st

art

up e

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men

t acc

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ional

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per

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g p

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dure

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2.3

ac

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ve r

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ut

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ect

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ific

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n

2.4

ta

ke a

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n in r

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per

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ms

within

the

limits

of yo

ur

resp

onsi

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ty

2.5

m

ainta

in c

om

munic

ation w

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eam

mem

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d

the

team

lea

der

2.6

fill

in r

ecord

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d/o

r ch

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ists

for

this

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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

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D

ate

1

Cro

p y

east

at

the

required

tim

e during fer

men

tation

pro

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1.1

co

ntr

ol cr

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g y

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pro

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es a

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atin

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men

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1.4

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1.5

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ake

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1.6

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1.7

ch

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and p

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sched

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s

1.8

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men

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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

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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

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lio

re

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D

ate

3

Know

how

to d

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ith

mai

nte

nan

ce iss

ues

and

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ble

ms

3.1

ex

pla

in t

he

import

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of m

ainte

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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

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e ef

fect

iven

ess

of

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nte

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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

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lio

re

fere

nce

D

ate

3

Com

munic

ate

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and d

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3.1

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e pre

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3.2

lia

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with c

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the

info

rmation a

nd

dat

a to

be

pre

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3.3

pre

sent

the

info

rmation a

nd d

ata

to a

targ

et

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nce

in a

way

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is

rele

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appro

priat

e,

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3.4

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tinguis

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ly b

etw

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actu

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gs

and

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rpre

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ions

whic

h a

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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

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ion a

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ata

3.1

co

mpar

e diffe

rent

met

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of co

mm

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hat

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rmat

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des

crib

e how

to u

se a

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ual

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-vis

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nhan

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pre

senta

tions

3.4

des

crib

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to r

espond e

ffec

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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

GCSE 0844 576 0027

GCE 0844 576 0025

The Diploma 0844 576 0028

DiDA and other qualifications 0844 576 0031

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.

Edexcel publications concerning the Quality Assurance System and the internal and standards verification of vocationally related programmes can be found on the Edexcel website.

NB: Some of our publications are priced. There is also a charge for postage and packing. Please check the cost when you order.

How to obtain National Occupational Standards

Improve Ltd Ground Floor Providence House 2 Innovation Close Heslington York YO10 5ZF

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:

• planning for the delivery of a new programme

• planning for assessment and grading

• developing effective assignments

• building your team and teamwork skills

• developing student-centred learning and teaching approaches

• building functional skills into your programme

• building effective and efficient quality assurance systems.

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

• is designed to be supportive and thought provoking

• builds on best practice

• may be suitable for those seeking evidence for their continuing professional development.

N025175 –

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N025175 –

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N025175 –

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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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