Production of fish based delicacies (code: 29-028-H)

Qualification Standard

Vocational competence	Level
Receiving and storing of raw materials, semi-finished products and ingredients for the production of fish based delicacies	3
Preparation and treatment of fish before further processing	3
Marinating and salting fish	3
Heat treatment of fish products and semi-finished products during the production of fish delicacies	3
Preparation of vegetable semi-finished products during the production of fish based delicacies	3
Production of aspics, mayonnaise and remoulades	3
Production of delicacy products from salted and marinated fish	3
Operating machines and equipment for processing and packaging of fish based delicacies	3
Evaluating quality of raw materials, semi-finished products and products when producing food products	3
Storing, packaging and distributing delicacies	3
Sale of delicacies	3
Carrying out hygiene-sanitation activities in a delicacy production environment and keeping safety rules and regulations for food safety	3
Operational bookkeeping when producing and selling delicacies	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:

Asociace výrobců lahůdek z. s.

DELIMAX a. s.

Obchodní akademie, Střední zdravotnická škola, SOŠ služeb Jihlava a Jazyková škola s právem státní jazykové zkoušky Jihlava