Qualification Standard
| Authorising body: | Ministry of Agriculture |
|---|---|
| Group of fields: | Food and Food Chemistry |
| Occupation: | Cheese Maker |
| Validity of standard: | From 30/8/2023 |
| Qualification level: | 3 |
Qualification Standard
| Vocational competence | Level |
|---|---|
Maintaining cheese making technologies |
3 |
Operating machinery and devices for processing milk for cheese and curd cheese production |
3 |
Taking samples during processing milk and providing sensory analysis of the taken samples |
3 |
Assessing data related to quality of raw materials and production process parameters in the cheese and curd cheese production |
3 |
Measuring basic chemical-physical variables while making cheese |
3 |
Storing semi-finished products and additives, cheese maturation and storage |
3 |
Keeping sanitation procedures and carrying out hygiene-sanitation activities in the cheese-making and curd cheese-making process |
3 |
Keeping safety regulations and food safety principles in dairy production; safe usage of cleaning agents and other chemicals |
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:
Českomoravský svaz mlékárenský
Mlékárna Hlinsko, s. r. o
TPK – Pribina, s r. o.
Laktea, o. p. s.