Qualification Standard

Authorising body: Ministry of Agriculture
Group of fields: Food and Food Chemistry
Occupation: Butcher and Pork Butcher
Validity of standard: from 21/8/2019
Qualification level: 3

Qualification Standard

Vocational competence Level

Killing and bleeding slaughtered animals

3

Treating the surface of the slaughtered animal carcasses

3

Gutting slaughtered animals

3

Classifying the offal of slaughtered animals

3

Halving and implementing final treatment of the treated bodies of slaughter animals

3

Treating and storing carcasses of slaughtered animals

3

Treating and storing blood

3

Processing, classifying, conserving and storing intestines

3

Classifying, treating, conserving and storing skins

3

Classifying and storing bones

3

Treating animal fibres and keratin

3

Conserving and storing pharmaceutical raw materials

3

Handling and disposing of slaughter waste

3

Servicing the machines and equipment of the slaughter operation

3

Carrying out hygienic and sanitary activities at slaughterhouses, 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.