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

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

(i) 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;
(ii) 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.

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