Qualification Standard
| Authorising body: | Ministry of Agriculture |
|---|---|
| Group of fields: | Food and Food Chemistry |
| Occupation: | Butcher and meat product maker |
| Validity of standard: | From 17/10/2023 |
| Qualification level: | 3 |
Qualification Standard
| Vocational competence | Level |
|---|---|
Cutting and boning of meat of pigs for slaughter |
3 |
Setting requirements on pig carcases |
3 |
Grading deboned pigmeat for jointing and production |
3 |
Description of the maturing processes in meat |
3 |
Meat storage |
3 |
Operation of the machinery and technical equipment in the slaughter house |
3 |
Performance of hygienic-sanitation activities in the meat industry plants, adherence to safety requirements and food safety principles |
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
Jatky Český Brod, a. s.
VOŠ ekonomických studií, SPŠ potravinářských technologií a SOŠ přírodovědná a veterinární