# Commission Delegated Regulation (EU) 2019/624 of 8 February 2019 concerning specific rules for the performance of official controls on the production of meat and for production and relaying areas of live bivalve molluscs in accordance with Regulation (EU) 2017/625 of the European Parliament and of the Council (Text with EEA relevance), Division 5: Training for official auxiliaries must cover, and tests must confirm knowledge of, the following subjects:

Extent: E+W+S+N.I.

(a) in relation to holdings:
(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;
(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;
(b) in relation to slaughterhouses, game-handling establishments and cutting plants:
(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;
(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.

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Source: https://www.legislation.gov.uk/eur/2019/624/annex/II/chapter/II/division/5 (the official version)
Page: https://openlegislation.uk/eu-regulation-2019-624/annex-II/chapter-II/division-5
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.