Qualification Standard

Authorising body:
Group of fields: Food and Food Chemistry
Occupation: Butcher and Pork Butcher
Validity of standard: from 30/4/2013
Qualification level: 3

Qualification Standard

Vocational competence Level

Separating and de-boning the meat of slaughtered animals

3

Stipulating the requirements for raw materials depending on the type of meat

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 for food processing and feed industry. It has been established and licensed for this activity by the Chamber of Commerce of the Czech Republic, the Confederation of Industry of the Czech Republic and the Agrarian Chamber of the Czech Republic.

 

Entities represented in the following work groups have contributed:

Český svaz zpracovatelů masa (Czech Meat Processors Association)

Sdružení drůbežářských podniků (Association of Poultry Enterprises)

Steinhauser, s. r. o.