Division 5 Training for staff designated by the competent authorities must include, and tests must confirm knowledge of, the following subjects in relation to cutting plants:

theoretical part:

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

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

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

• relevant knowledge concerning TSEs and other important zoonoses and zoonotic agents;

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

• basic knowledge of microbiology;

• administrative tasks;

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

• sampling procedure;

• fraud aspects;

practical part:

• inspection and assessment of slaughtered animals;

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

• sampling;

• traceability of meat;

• documentation.