103. Federal Minister of Economics and Labour Ordinance on Vocational Training in the Apprenticeship Profession of Food Technology (Food Technology-Training Regulations)

On the basis of § § 8 and 24 of the Vocational Training Act, BGBl. No. 142/1969, as last amended by the Federal Law BGBl. I No 5/2006, shall be arranged:

Teaching profession Food technology

§ 1. (1) The teaching profession of food technology is set up with a teaching period of three and a half years as an educational experiment.

(2) The training in the teaching profession of food technology can take place until 31 December 2013.

(3) The terms chosen in this Regulation shall include the male and female form. In the teaching contract, the teaching certificate, the course letter and the certificate of teaching qualification, the teaching profession is to be called in the form corresponding to the sex of the apprentist (food engineer or food technician).

Professional profile

§ 2. Through vocational training in the teaching profession and in the vocational school, the apprentice trained in the teaching profession is to be able to carry out the following activities in a professional, independent and self-responsible way:

1.		Processing and production of food by means of rules,
2.		Equipping, driving and running, operating and monitoring equipment, apparatus, production facilities, filling plants and packaging systems for food processing and production,
3.		Monitor and ensure product quality and carry out quality assurance measures
4.		Assess, select, prepare, prepare and store raw materials, additives and auxiliary materials,
5.		Maintenance of equipment, machines and equipment as well as performing simple maintenance work,
6.		Carry out job-specific calculations,
7.		Collect and document technical data on the workflow and the results of the work,
8.		Carry out work, taking into account the relevant safety rules, hygiene rules, standards and environmental standards.

Professional image

§ 3. (1) The following vocational training programme shall be established for the training in the teaching profession of food technology. The skills and knowledge referred to shall be conveyed, at the latest in the teaching year referred to in each case, in such a way as to enable the apprentice to pursue qualified activities in the sense of the professional profile, which shall, in particular: Independent planning, carrying out, controlling and optimising.

Pos.	1. Year of Teacher	2. Year of Teacher	3. Year of Teacher	4. Year of Teacher
1.	Knowledge of the operational and legal form of the teaching staff	-	-	-
2.	Knowledge of the organizational structure and tasks and responsibilities of the individual operating areas		-	-
3.	Introduction to the tasks, the branch position and the offer of the teaching establishment	Knowledge of the market position and the customer's circle of teaching staff		-
4.	Knowledge of the ergonomic design of the workplace
5.	Basic knowledge of work organisation, work planning and work design	Knowledge of work organisation, work planning and work design		-
6.	Basic knowledge of general, inorganic and organic chemistry as well as microbiology		Knowledge of occupational general and organic chemistry as well as microbiology
7.	-	Basic knowledge of food chemistry, nutrition and process engineering in food processing and production		Knowledge of the occupational food chemistry and process technology in food processing and -manufacturing
8.	Knowledge of occupational physics such as mechanics, caloric and electrical engineering		-	-
9.	-	Basic knowledge of measuring, control and control technology	-	-
10.	Knowledge and application of job-specific mathematics, such as mixing calculations, recipe calculations and yield calculations		-	-
11.	Basic knowledge of the occupational chemical and physical measurement and testing methods as well as microbiological working methods		Carry out operational chemical, physical and microbiological measurement and testing procedures
12.	-	Knowledge and cooperation in the field of operational control and analysis methods	Carrying out operational control and analysis methods
13.	-	Logging and graphical evaluation of work results as well as their documentation also using the operational EDP and methods of statistics
14.	Basic knowledge of industry-specific legislation and standards		Knowledge of sector-specific legislation, in particular food labelling regulation and standards
15.	Knowledge of the regulations relating to personnel and industrial hygiene (hygiene regulations) and the importance of hygiene measures	Use of the operational measures relating to personnel and industrial hygiene (hygiene regulations) in compliance with the prescribed application guidelines and protective measures in the handling of cleaning and disinfecting agents
16.	-	Knowledge of the construction and function of automatic cleaning systems		-
17.	Knowledge of processes for food processing and production
18.	Basic knowledge of the raw material water (e.g. ingredients, water hardness and their importance for food processing and production), preparation processes, requirements for water quality, analysis methods		Knowledge of the water treatment processes (water softening and water disinfection) and operation of the plant-specific water treatment plants
19.	Knowledge of the industry-specific raw materials, additives and auxiliary substances of their extraction, properties and uses			-
20.	-	Participation in the selection, acceptance, testing for the use and storage of the operating raw materials, additives and auxiliary substances	Selection, acceptance, testing for the use and storage of the operating specific raw materials, additives and auxiliary substances
21.	Knowledge of the promotion and storage of solids, liquids and gases as well as the handling of the plant-specific conveying and storage facilities		-	-
22.	Basic knowledge of the plants for the generation of energy sources (such as compressed air, steam, cold) as well as cooperation in the handling of operating energy sources		Knowledge of plants for the generation of energy sources (such as compressed air, steam, cold) as well as the handling of operating energy sources
23.	Basic knowledge of the production facilities for food processing and -manufacturing	Knowledge of farm-specific production facilities for food processing and production		-
24.	Participation in the set-up and extension and operation of the plant-specific production plants		Equipping, driving up and running and operating the production plants
25.	Knowledge of packaging materials and types and their possible applications			-
26.	Knowledge of the plants for the filling and packaging of foodstuffs as well as the preservation, preservation, final packaging, storage and transport		-	-
27.	Cooperation in the preparation, extension and operation of plant-specific plants for the filling or packaging of foodstuffs, as well as cooperation in the preservation, preservation, final packaging, storage and transport		Equipping, setting up and running and operating plant-specific equipment for the filling or packaging of foodstuffs and carrying out work on preservation, preservation, final packaging, storage and transport
28.	-	Operating and monitoring of measuring, control and control devices		-
29.	-	-	Process control, also computer-based, and execution of process controls
30.	-	-	Basic knowledge of production planning as well as operational data collection	Participation in the collection, evaluation and evaluation of operational data and process recording- , as well as the initiation of corrective measures in the event of a start
31.	-	-	-	Basic knowledge of logistics (on-and delivery logistics)
32.	Basic knowledge of the company-specific quality management including documentation (e.g. HACCP, IFS)		Knowledge and cooperation in the company-specific quality management including documentation (e.g. HACCP, IFS)
33.	-	-	-	Knowledge of methods for continuous quality improvement
34.	Reading of technical drawings such as procedural diagrams, piping plans and schematics
35.	Knowledge of materials (such as metals and plastics) and auxiliary materials, their properties, possibilities for use and processing possibilities
36.	Handling and maintenance of the tools, equipment, machines and working tools to be used
37.	Basic skills in the processing of materials such as metals and plastics		-	-
38.	Basic knowledge of the early detection possibilities of faults in machines, devices and plants	Knowledge of the early detection possibilities of faults in machines, equipment and systems		-
39.	Knowledge of preventive maintenance (maintenance plans) and maintenance as well as assistance in the maintenance, maintenance and maintenance of the operating machinery, equipment and equipment		Maintenance, maintenance and easy maintenance of the operating machinery, equipment and equipment
40.	-	-	Participation in the incident recording and in the creation of maintenance plans
41.	Basic knowledge of operational costs, their impact and their impact		Knowledge of operational costs, their impact and their impact	-
42.	Conduct discussions with superiors, colleagues, customers and suppliers in accordance with the appropriate language of expression
43.	Knowledge of the relevant English technical expressions
44.	Knowledge and application of the operational EDP		-	-
45.	Knowledge of the content and aim of the training, as well as essential training opportunities in this area
46.	The measures and regulations on the protection of the environment relevant to the teaching profession: basic knowledge of the operational measures for the sensible use of energy in the work-relevant work area; basic knowledge of the work-related work area residual substances produced and their separation, recovery and disposal of waste
47.	Knowledge of operational fire and explosion protection as well as preventive fire and explosion protection measures
48.	Knowledge of the relevant safety rules and standards, as well as the relevant rules for the protection of life and health
49.	Knowledge of first-time supply in case of occupational accidents
50.	Knowledge of the obligations arising from the apprenticeship contract (§ § 9 and 10 Vocational Training Act)
51.	Basic knowledge of the labour law provisions which are subject to the law

(2) In the course of training in the professional knowledge and skills (with special attention to the requirements and requirements of the company (in order to ensure that the apprentite's personality is formed in order to provide him with the necessary skills for a specialist), he/she must be able to Key qualifications in terms of social competence (such as openness, teamwork, conflict ability), self-competence (such as self-assessment, self-confidence, self-reliance, resilience), methodological competence (such as presentation skills, rhetoric in German language, comprehensibility in the broad guidelines of the The English language) and competence for self-directed learning (such as willingness, knowledge of methods, ability to select suitable media and materials) to be conveyed.

Rejecting Audit

Outline

§ 4. (1) The final examination shall be divided into a theoretical and practical examination.

(2) The theoretical examination comprises the subjects of technology, subject-matter and applied mathematics.

(3) The theoretical examination shall not apply if the candidate has successfully completed the last class of the professional vocational school or if he has demonstrated the successful completion of a vocational middle or higher school that has been replaced by the apprenticeship.

(4) The practical examination shall include the items of test work and expert discussion.

Theoretical examination

General provisions

§ 5. (1) The theoretical examination shall be carried out in writing. It can also be carried out in a computerised form, although all the essential steps for the examination board must be comprehensible.

(2) The theoretical test shall in principle be held prior to the practical examination.

(3) The tasks shall be in accordance with the scope and level of the purpose of the final examination and the requirements of the professional practice. They are to be explained separately to the examination candidates on the occasion of the assignment.

(4) The written work of the examination candidate shall be marked accordingly.

Technology

§ 6. (1) The audit shall include tasks in the following areas:

1.		Food processing and production,
2.		Conveyor, filling and packaging technology,
3.		Conservation and preservation procedures,
4.		Food and industrial hygiene.

(2) The test can also be checked in programmed form with questionnaires. In this case, four tasks are to be carried out in each area.

(3) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.

(4) The test shall be terminated after 80 minutes.

Specialist

§ 7. (1) The audit shall include tasks in the following areas:

1.		Basic principles of food chemistry and microbiology,
2.		Nutrition,
3.		safety and accident prevention,
4.		Basics of food analysis.

(2) The test can also be checked in programmed form with questionnaires. In this case, four tasks are to be carried out in each area.

(3) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.

(4) The test shall be terminated after 80 minutes.

Applied mathematics

§ 8. (1) The audit shall include tasks in the following areas:

1.		Volum and mass calculation,
2.		Percentage,
3.		Yield calculation,
4.		Mixing Invoice,
5.		Formula calculation.

(2) The use of calculation orders, formulas and tables is permitted.

(3) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.

(4) The test shall be terminated after 80 minutes.

Practical examination

Audit work

§ 9. (1) The examination must be carried out in the form of the processing of an operational work order, after the examination board has been specified.

(2) The task has to do with individual production steps in the processing and production of food, including work planning, hygiene measures, safety and health measures at work, at the most necessary Measures relating to environmental protection and quality control measures should be extended. The individual steps in the execution of the task are to be documented manually or computer-based. The examination committee may provide the examinee with relevant documents on the occasion of the task.

(3) The Examination Committee shall, on the basis of the purpose of the final examination and the requirements of the professional practice and the field of activity of the teaching staff, place a task, as a general rule, in six hours. can be executed.

(4) The examination shall be terminated after seven hours.

(5) The evaluation shall be based on the following criteria:

1.		accuracy,
2.		professional execution,
3.		professional use of the equipment, apparatus and equipment,
4.		Professional use of hygiene measures, environmental protection measures and occupational safety measures.

Expert discussion

§ 10. (1) The expert interview shall be submitted before the entire examination board.

(2) The expert discussion has to be developed from the practical activity. In this case, the practical knowledge of the test specimen can be determined using technical expressions. In the expert discussion, the examinee shall show that he is presenting subject-related problems and their solutions, showing the technical background relevant for an order and justifying the course of action in the execution of this contract.

(3) The purpose of the topic is to correspond to the purpose of the final examination and the requirements of professional practice. Material samples, tools and other demonstration objects can be used for this purpose. Questions on relevant safety regulations, protection measures and accident prevention, as well as relevant environmental protection measures and disposal measures, should be included. The examination is to be carried out in the form of a conversation that is as lively as possible, with a call for discussion by means of the description of situations or problems.

(4) The expert discussion shall take 20 minutes for each test specimen. An extension of not more than ten minutes shall be carried out on a case-by-case basis if the examination board is not otherwise able to assess the performance of the test specimen without a doubt.

Repeat Review

§ 11. (1) The final examination of the Lehrabate can be repeated.

(2) If up to three items have been rated "Not enough", the repeat examination shall be limited to the items rated "Not enough".

(3) If more than three items have been rated "Not enough", the entire test shall be repeated.

Evaluation

§ 12. The desirability of training in the teaching profession of food technology should be evaluated by using a vocational research institute. Until 30 June 2013, the Federal Vocational Training Advisory Board has issued an opinion (findings, motif report and conclusions) on the transfer of the food technology teaching profession to the Federal Minister for Economic Affairs and Labour. . In the event that an opinion is drawn up, no votes shall be taken into account in accordance with Section 31 (7) of the Vocational Training Act.

entry into force

§ 13. This Regulation shall enter into force on 1 April 2008.

Bartenstein