Qualification Standard
| Authorising body: | Ministry of Agriculture |
|---|---|
| Group of fields: | Food and Food Chemistry |
| Occupation: | Butcher and Pork Butcher |
| Validity of standard: | From 30/8/2023 |
| Qualification level: | 3 |
Qualification Standard
| Vocational competence | Level |
|---|---|
Stipulating the requirements for raw materials depending on the type of meat |
3 |
Separating and de-boning the meat of slaughtered animals |
3 |
Classifying individual types of boned meat for cutting and production |
3 |
Describing the stages of the maturing processes of meat |
3 |
Storing meat |
3 |
Servicing the machines and equipment in the processing plant |
3 |
Carrying out hygienic and sanitary activities in the operations of meat industry, maintaining safety regulations and principles of food safety |
3 |
Following entities have contributed
The qualification standard was prepared by the Sector Council of food processing and feed industry. It has been established and licensed by the Chamber of Commerce of the Czech Republic, the Confederation of Industry of the Czech Republic and the Czech Agrarian Chamber.
Entities represented in the following work group have contributed:
Český svaz zpracovatelů masa
Sdružení drůbežářských podniků
Steinhauser, s. r. o.