Division 5 Training for official auxiliaries must cover, and tests must confirm knowledge of, the following subjects:

in relation to holdings:

1. (i)

   theoretical part:

   • background related to the farming industry organisation, production methods, international trade standards for animals;

   • good livestock husbandry practices;

   • basic knowledge of diseases, in particular zoonoses by viruses, bacteria and parasites;

   • monitoring for disease, use of medicines and vaccines, residue testing;

   • hygiene and health inspection;

   • animal welfare on the farm and during transport;

   • environmental requirements — in buildings, on farms and in general;

   • relevant laws, regulations and administrative provisions;

   • consumer concerns and quality control;

2. (ii)

   practical part:

   • visits to holdings of different types and using different rearing methods;

   • visits to production establishments;

   • observation of the loading and unloading of animals;

   • laboratory demonstrations;

   • veterinary checks;

   • documentation;

in relation to slaughterhouses, game-handling establishments and cutting plants:

1. (i)

   theoretical part:

   • background related to meat industry organisation, production methods, international trade standards for food and slaughter and cutting technology;

   • basic knowledge of hygiene and good hygienic practices, and in particular industrial hygiene, slaughter, cutting and storage hygiene, hygiene at work;

   • basic knowledge of HACCP and the audit of HACCP-based procedures;

   • animal welfare on unloading after transport and at the slaughterhouse;

   • basic knowledge of the anatomy and physiology of slaughtered animals;

   • basic knowledge of the pathology of slaughtered animals;

   • basic knowledge of the pathological anatomy of slaughtered animals;

   • relevant knowledge concerning TSEs and other important zoonoses and zoonotic agents, as well as important animal diseases;

   • knowledge of methods and procedures for the slaughter, inspection, preparation, wrapping, packaging and transport of fresh meat;

   • basic knowledge of microbiology;

   • ante-mortem inspection;

   • sampling and analysis for Trichinella;

   • post-mortem inspection;

   • administrative tasks;

   • knowledge of the relevant laws, regulations and administrative provisions;

   • sampling procedure;

   • fraud aspects;

2. (ii)

   practical part:

   • animal identification;

   • age checks;

   • inspection and assessment of slaughtered animals;

   • ante-mortem inspection at the slaughterhouse;

   • post-mortem inspection in a slaughterhouse or game-handling establishment;

   • sampling and analysis for Trichinella;

   • identification of animal species by examining typical parts of the animal;

   • identifying and commenting on parts of slaughtered animals in which changes have occurred;

   • hygiene control, including the audit of the good hygiene practices and the HACCP-based procedures;

   • recording the results of ante-mortem inspections;

   • sampling;

   • traceability of meat;

   • documentation such as evaluation of food chain information and record reading.