Division 3 The test must demonstrate knowledge of the following subjects, specifically targeted to the tasks of official veterinarian and to the extent necessary depending on the veterinarian's background and qualifications while avoiding any duplication of tests on the knowledge and skills required for veterinary surgeon ...:F1

1. (a)

   F2relevant legislation on human health, food safety, animal health, animal welfare and pharmaceutical substances;

2. (b)

   principles of the common agricultural policy, market measures, export refunds and fraud detection, including the global context: World Trade Organisation sanitary and phytosanitary agreement, Codex Alimentarius, the World Organisation for Animal Health;

3. (c)

   essentials of food processing and food technology;

4. (d)

   principles, concepts and methods of good manufacturing practice and quality management;

5. (e)

   pre-harvest quality management (good farming practices);

6. (f)

   promotion and use of food hygiene, food-related safety (good hygiene practices);

7. (g)

   principles, concepts and methods of risk analysis;

8. (h)

   principles, concepts and methods of HACCP, use of HACCP throughout the food production food chain;

9. (i)

   auditing and verification of compliance with the requirements referred to in points a) to h);

10. (j)

    prevention and control of food-borne hazards to human health;

11. (k)

    population dynamics of infection and intoxication;

12. (l)

    diagnostic epidemiology;

13. (m)

    monitoring and surveillance systems;

14. (n)

    principles and diagnostic applications of modern testing methods;

15. (o)

    information and communication technology when relevant as working tools;

16. (p)

    data-handling and applications of biostatistics;

17. (q)

    investigations of outbreaks of food-borne diseases in humans;

18. (r)

    relevant aspects concerning transmissible spongiform encephalopathies (TSEs);

19. (s)

    animal welfare at the level of production, transport and slaughter;

20. (t)

    environmental issues related to food production (including waste management);

21. (u)

    precautionary principle and consumer concerns;

22. (v)

    principles of training personnel working in the production chain;

23. (w)

    health rules as regards animal by-products and derived products;

24. (x)

    fraud aspects.

Candidates may acquire the required knowledge as part of their basic veterinary training, or through training undertaken or professional experience acquired after qualifying as veterinarians.

If the competent authorities are satisfied that a candidate has acquired all the required knowledge as part of a university degree, or through continuing education resulting in a postgraduate qualification, professional experience or other qualifications, it shall waive the requirement for a test. If the candidate has partly acquired the required knowledge, the competent authorities shall arrange for tests different from those referred to in point 2 to take account of candidates' background.