Regulation on the professional picture and on the examination requirements in the practical and in the theoretical part of the master examination for the brewer and maltz craft (Brauer-und Mälzermeisterverordnung-BrauMMstrV)

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BrauMMstrV

Date of completion: 15.08.1996

Full quote:

" Brauer-und Mälzermeisterverordnung vom 15. August 1996 (BGBl. I p. 1329) "

Footnote

(+ + + Text evidence from: 1.11.1996 + + +) Unofficial table of contents

Input formula

Pursuant to § 45 of the Rules of the Craft Act, as amended by the Notice of 28 December 1965 (BGBl. 1), as last amended by Article 1 (63) of the Law of 20 December 1993 (BGBl). 2256), in conjunction with Article 56 (1) of the Jurisdiction Adjustment Act of 18 March 1975 (BGBl). 705) and the organization of the organisation of 17 November 1994 (BGBl. 3667), the Federal Ministry of Economics and Technology, in agreement with the Federal Ministry of Education, Science, Research and Technology, is responsible for:

Section 1
Professional image

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§ 1 Vocational Training

(1) The following activities shall be attributed to the brewer and maltz craft:

1.

Production of malt,

2.

Production and bottling of beers and non-alcoholic beverages.

(2) The following knowledge and skills are to be attributed to the brewer and malt-craft trades:

1.

knowledge of occupational raw materials, auxiliary materials and operating materials,

2.

Knowledge of the production of malt, in particular the preparation and storage of raw materials, switches, germs and darts,

3.

Knowledge of the production and bottling of beer, in particular wort preparation, fermentation, storage and filtration,

4.

knowledge of the production and bottling of non-alcoholic beverages,

5.

knowledge of professional hygiene regulations and cleaning techniques,

6.

knowledge of biological and chemical-technical operational and quality control, in particular the raw material analysis,

7.

knowledge of quality management,

8.

knowledge of occupational physics, chemistry, mathematics and biology, in particular microbiology,

9.

Knowledge of the malt installations, in particular the preparation of raw materials, soft, germ and darrant plants,

10.

knowledge of brewery plants, in particular Schroterei, wort preparation, fermentation, storage, filtration and bottling,

11.

Knowledge of occupational energy supply and environmental protection systems,

12.

knowledge of job-related process automation,

13.

knowledge of professional regulations, in particular food law, and the rules governing the operation of the control systems;

14.

knowledge of occupational health and safety requirements and the rational use of energy,

15.

Knowledge of occupational health and safety and occupational safety regulations,

16.

knowledge of occupational nutrition,

17.

Knowledge of the labelling, equipment, packaging, logistics and marketing,

18.

Assess and select raw materials,

19.

Manufacture of malt, in particular the preparation of the malt raw materials, pens, germs and darts,

20.

Degermination, cradle and warehousing of malt,

21.

Schred of malt,

22.

Treat magians, abscents, seasonings, expositions and seasonings,

23.

Places, bears and hose,

24.

Storage, fermentation and clarifying,

25.

Filtration and preservation, in particular short-term heat and pasteurization,

26.

Bottling,

27.

Use of the technical equipment, in particular setting up, operating, controlling and monitoring,

28.

Control and monitor the production process,

29.

Carry out work-related analyses and checks, as well as their documentation,

30.

Clean and disinfect,

31.

Maintenance of the brewery and malt equipment as well as of the Schankanlagen.

Section 2
Examination requirements in Parts I and II of the Master Examination

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§ 2 Structure, duration and existence of the practical test (Part I)

(1) In Part I, a master examination is to be completed and a work sample to be carried out. (2) The preparation of the master examination work shall not last longer than one working day, the execution of the work sample shall not take more than eight hours. (3) The minimum requirement for the existence of Part I is sufficient performance in the master examination work and in the working sample. Unofficial table of contents

§ 3 Master Examination

Two of the following tasks are to be carried out as a master's examination:

1.

Description of the wort preparation for pre-determined beer varieties,

2.

Description of the fermentation and maturation of pre-determined beers,

3.

Description of the filtration and preservation of the beer,

4.

description of the filling and packaging of beers or non-alcoholic beverages,

5.

Description of the malt production with pre-determined raw materials.

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§ 4 Work sample

(1) The following work shall be carried out as a working sample:

1.

Assessment of raw materials, auxiliary materials and operating materials,

2.

Carrying out a biological control of operations, taking samples, processing, evaluating and evaluating samples, applying a biological preparation, working with the microscope, and containing yeasts and harmful germs identify,

3.

Conducting a chemical-technical control of the plant; analysing and evaluating a raw material, brine, operating and waste water, wort and beer, as well as an alcohol-free beverage, are malt processes and sudprocesses according to predetermined To assess diagrams and to assess predetermined guest and filtration diagrams as well as filtration reports.

(2) The working sample shall examine the most important skills and knowledge which could not be proved, or only insufficiently demonstrated, in the master examination work. Unofficial table of contents

§ 5 Examination of the subject-theoretical knowledge (Part II)

(1) In Part II, knowledge of the following four examination subjects shall be proven:

1.

Technical technology:

a)

Production of malt, in particular the preparation and storage of raw materials, pens, germs and darts,

b)

Production and bottling of beer, in particular wort preparation, fermentation, storage and filtration,

c)

Manufacture and bottling of non-alcoholic beverages,

d)

professional hygiene regulations and cleaning techniques,

e)

Mälzereianlagen, in particular processing of the raw materials, soft, germ and darrant layers,

f)

Brewery plants, in particular Schroterei, wort production, fermentation, storage, filtration and bottling,

g)

occupational energy supply and environmental protection systems,

h)

labelling, equipment, packaging, logistics and marketing,

i)

job-related process automation,

k)

professional environmental protection and rational use of energy,

l)

professional regulations, in particular food law, and the rules governing the operation of shancanes;

m)

professional occupational safety and health requirements,

n)

Occupational nutrition;

2.

Biological and chemical-technical operational and quality control;

3.

Technical mathematics and calculation:

a)

Surface, body, material and weight calculations,

b)

Yield, Schwand and Intersection Calculations,

c)

cost determination, including all factors essential to price formation;

4.

Raw materials, auxiliary materials and operating materials: species, properties, names, use of processing, storage and disposal of the occupational raw materials, auxiliary materials and operating materials.

(2) The examination shall be carried out in writing and orally. (3) The written examination shall not exceed eight hours in total, the oral test shall not take more than half an hour. In the written examination, it is not to be examined for more than six hours in one day. (4) The examinee must be exempted from the oral examination on request if he has performed at least good written services on average. (5) The minimum requirement for the existence of Part II shall be sufficient benefits in the examination subject referred to in paragraph 1 (1).

Section 3
Transitional and final provisions

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§ 6 Transitional provision

The examination procedures under way at the date of entry into force of this Regulation shall be completed in accordance with the existing provisions. Unofficial table of contents

§ 7 Additional requirements

The further requirements in the Master Examination are determined by the Ordination on Common Requirements in the Master Examination in the Craft Sector of 12 December 1972 (BGBl. 2381), as amended. Unofficial table of contents

Section 8 Entry into force

(1) This Regulation shall enter into force on 1 November 1996. (2) The provisions to be applied further pursuant to Section 122 of the Craft Code shall no longer be applicable to the extent to which they regulate the subject matter of this Regulation.