Regulation on vocational training for the butcher/meat-maker

Unofficial table of contents

FleiAusbV 2005

Date of completion: 23.03.2005

Full quote:

" Regulation on vocational training for the butcher of 23 March 2005 (BGBl). I p. 898) "

Footnote

(+ + + Text evidence from: 1. 8.2005 + + +) 

  

This legal regulation is a training order within the meaning of Section 25 of the Vocational Training Act and § 25 of the Craft Code. The training regulations and the coordinated framework curriculum for the vocational school, which is agreed by the Standing Conference of the Ministers of Education and Cultural Affairs of the Länder in the Federal Republic of Germany, are published as a supplement to the Federal Gazette. Unofficial table of contents

Input formula

Pursuant to section 25 (1) in conjunction with paragraph 2 sentence 1 of the Craft Code, as amended by the Notice of 24 September 1998 (BGBl. 3074), as last amended by Article 1 (26) of the Law of 24 December 2003 (BGBl). 2934), and section 25 (1) in conjunction with paragraph 2 sentence 1 of the Vocational Training Act of 14 August 1969 (BGBl. 1112), as last amended by Article 184 (1) of the Regulation of 25 November 2003 (BGBl). 2304), in conjunction with Article 2 (27) of the Law of 20 July 2000 (BGBl I). I p. 1045), the Federal Ministry of Economics and Labour, in agreement with the Federal Ministry of Education and Research, is responsible for: Unofficial table of contents

§ 1 State recognition of the vocational training profession

The training profession Fleischer/Fleischerin will

1.

in accordance with Section 25 of the Craft Regulations for the Craft Industry Section 32 of Annex A to the Craft Regulations and

2.

pursuant to Section 25 of the Vocational Training Act

state-approved. Unofficial table of contents

§ 2 Training Duration

(1) The training lasts for three years. (2) apprentices who are to attend a school-based vocational training year introduced under national law in accordance with a regulation in accordance with § 27a (1) of the Craft Regulations and Section 29 (1) of the German Act on Vocational Education and Training. Vocational training law is to be expected to be the first year of vocational training, and in the second year of training, in-company training begins. Unofficial table of contents

§ 3 Structure and objective of vocational training

(1) The training shall be divided into

1.

Compulsory qualification units according to § 4 (1) Nos. 1 to 17,

2.

Two electoral qualification units of the selection list to be determined by the trainee in accordance with § 4 (2) No. 1 to 6.

(2) The training in the first year of training shall provide a basic vocational training programme if, in accordance with the provisions of this Regulation and the training in the vocational school, the in-company training in accordance with the provisions of the national law on the (3) The skills and knowledge referred to in this Regulation are to be conveyed in relation to work and business processes in such a way as to ensure that the trainees are employed in the pursuit of a qualified professional activity in the In accordance with Article 1 (2) of the Vocational Training Act, it shall be capable of: autonomous planning, carrying out and controlling as well as acting in the overall operational context. The qualification described in sentence 2 shall also be proven in the tests in accordance with § § 8 and 9. Unofficial table of contents

§ 4 Training profession

(1) The subject of vocational training shall be at least the following skills and knowledge:

1.

Vocational training, labour and collective bargaining,

2.

Establishment and organisation of training activities,

3.

safety and health protection at work,

4.

environmental protection,

5.

Handle information and communication technology,

6.

Preparing work processes; working in a team,

7.

Carry out quality assurance measures,

8.

Implementing legislation on food law,

9.

Handling equipment, machinery and equipment,

10.

Control and store,

11.

Customer orientation,

12.

Assess, dismantled, and set up carcases and carcases,

13.

Manufacture of cooking, brewing and raw sausage,

14.

Manufacture of Pökelware,

15.

Manufacture of minced meat,

16.

packing,

17.

Manufacture of ready-to-use products,

18.

two electoral qualifiers from the shortlist referred to in paragraph 2, of which at least one of the numbers 1 to 3.

(2) The selection list shall comprise the following electoral qualification units:

1.

slaughtering,

2.

Manufacture special meat and sausages,

3.

Manufacture of dishes,

4.

event service,

5.

Customer advice and sales,

6.

Packaging of products.

Unofficial table of contents

§ 5 Training framework plan

The skills and knowledge according to § 4 are to be taught according to the guidance on the factual and chronological structure of the vocational training (training framework plan) contained in the annex. A material and time breakdown of the training content, which deviates from the training framework plan, is permitted in particular, insofar as special operational features require the deviation. Unofficial table of contents

§ 6 Training plan

The trainees have to draw up a training plan on the basis of the training framework plan for the trainees. Unofficial table of contents

§ 7 Report Bulletin

The apprentices have a report booklet in the form of a training certificate. They should be given the opportunity to carry out the report sheet during the training period. The trainers have a regular review of the report booklet. Unofficial table of contents

§ 8 Interim examination

(1) An intermediate examination shall be carried out in order to determine the level of training. It shall take place before the end of the second year of training. (2) The intermediate examination shall cover the skills and knowledge referred to in the Annex for the first year of training and the first half of the second year of training, and on the teaching material to be mediated in the vocational education and training course in accordance with the framework curriculum, insofar as it is essential for vocational training. (3) In no more than four hours, the examinee is to carry out the following tasks in practice:

1.

Disassemble and disassemble an animal body,

2.

Filling and sealing of a brew or boatwurst,

3.

Manufacture of a roll-up bratens,

4.

Manufacture of a finished product.

In carrying out the tasks, the examinee is to show that he is planning work, using plants, machines and equipment, and assessing and controlling results, as well as aspects of hygiene, environmental protection, hygiene and hygiene, the environment, the environment, the environment, the environment, the environment, the environment (4) In a maximum of 150 minutes, the examinee shall be responsible for handling tasks relating to the practical tasks. The aim of the test is to show that it is possible to plan work steps, determine work equipment, assess raw materials, determine quantities, and take into account regulations and measures of quality assurance in terms of food law. Unofficial table of contents

§ 9 Journeyman Examination/Final examination

(1) The journeyman's examination/final examination shall cover the skills and knowledge listed in the Annex, as well as the teaching material provided in the course of vocational education, to the extent that it is essential for vocational training. (2) In practical Part of the examination shall be carried out by the examinee in a total of eight hours at most five tasks from all following examination areas, and within that time in no more than 15 minutes a technical interview shall be carried out:

1.

Produce broth, raw or cooked sausages,

2.

Manufacture of two ready-to-use products,

3.

Herding and cutting of a bovine hinterland without fertilizer,

4.

one task each from the two mediated electoral qualification units in accordance with § 4 (1) no. 18; for this purpose, in particular:

a)

slaughtering a slaughtered animal,

b)

Establish a regional speciality,

c)

Make a complete court,

d)

Make two buffetboards and present a buffet section,

e)

Carry out a sales operation with sales and consultation, manufacture of presence, meat or slicing plates, manufacture of advertising media,

f)

Retrofitting, commissioning and operating a packaging machine, including monitoring and carrying out a quality control.

In carrying out the tasks, the examinee is to show that he independently plan, document and implement work processes with respect to economic, technical, ecological and time constraints with regard to customer expectations. Safety, health and hygiene at work can be taken into account. Through the expert discussion, the examinee is to show that he can show the technical background relevant to the tasks as well as the procedure for carrying out the tasks. (3) In the written part of the examination, the test subject shall be Edit tasks in writing from the following examination areas:

1.

Merchandise management and production of meat and sausage products, as well as finished products,

2.

Economic activities,

3.

Economic and social studies.

In the examination areas of merchandise management and production of meat and sausage products as well as kitchen-ready products and business activities, product-related problems with associated planning, technological, Analyze, evaluate and present solutions for mathematical and hygiene-related behavior. In the case of the task, the elective qualification units selected in accordance with Section 4 (1) No. 18 must be taken into account. For the examination area Business and social studies, tasks which are to relate to practice-related cases, in particular from the following fields, are considered: General economic and social contexts from the profession and (4) For the written part of the examination, the following time limits are to be assumed:

1.	in the examination area of the goods industry and the production of meat and sausage products as well as finished products	150 minutes,
2.	in the examination area Business management	90 minutes,
3.	in the examination area Economic and social studies	60 minutes.

(5) Within the written part of the examination, the examination areas shall be weighted as follows:

1.	Examination area Merchandise management and production of meat and sausage products as well as kitchen-finished products	50 percent,
2.	Audit area Business activities	30 percent,
3.	Examination area Economic and social studies	20 percent.

(6) The written part of the examination shall be supplemented by an oral examination at the request of the examinee or at the discretion of the examination committee in the individual examination areas if the examination board can give the rash for the passing of the examination. In the determination of the results for the examination areas examined orally, the respective previous results and the corresponding results of the oral supplementary examination should be weighted in the ratio 2: 1. (7) The examination has been passed if: in the practical part of the examination and in the written part of the examination, in each case at least sufficient services have been provided. None of the tasks of the parts of the examination may have provided inaccurate services. Unofficial table of contents

§ 10 Transitional Regulation

In the case of vocational training conditions existing at the date of entry into force of this Regulation, the provisions to date shall continue to apply, unless the Contracting Parties agree to the application of the provisions of this Regulation. Unofficial table of contents

Section 11 Entry into force, external force

This Regulation shall enter into force on 1 August 2005. Unofficial table of contents

Annex (to § 5)
Training framework for vocational education and training for butchers/butchers

(Fundstelle: BGBl. I 2005, 901-905)

 Section I: Compulsory qualifications in accordance with § 3 (1) No. 1   
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Lfd.  I part of the I I temporal view- 
No.  I Training-I skills and I values in weeks 
 I vocational picture I knowledge I in the training year 
 I I ------------------- 
 I I I 1 I 2 I 3 
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 I I I 1.  I 2.  I 
 I I I I Hj I Hj I 
------------------------------------------------------------------------------- 
 1 I 2 I 3 I 4 
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 1 I Vocational training, a) Importance of the training I 
 I Work and I contract, in particular I 
 I Tarifrecht I Completion, duration and termination, I 
 I (Section 4 (1) I declare I 
 I (1) (b) reciprocal rights and I 
 I I Obligations from the training I 
 I I contract I 
 I I c) possibilities of professional I 
 I I Training call I 
 I I d) essential parts of the work-I 
 I I contract I 
 I (e) essential provisions of the 
 I I the training operation I 
 I I refer to collective agreements in force I 
----------------------------------------------------------- I 
 2 I structure and I a) Structure and tasks of the I 
 I Organisation I of the company I am explaining I 
 I of the I b) Basic functions of the training I 
 I Training-I operations such as Purchasing, Production, 
 I Services I Service, Sales and I 
 I (Section 4 (1) I Administration declare I 
 I n ° 2) I c) Relations of the educating I 
 I I company and its employees 
 I I on economic organisations, I 
 I I Professional representatives and I 
 I I Trade Unions call I 
 I I d) Basics, tasks and I 
 I I mode of operation-I 
 I I constitutional and personal-I 
 I I represent legal bodies I 
 I I of the training company I 
 I I describe I 
----------------------------------------------------------- I during the 
 3 I safety I a) Vulnerability to safety and I 
 I and health-health at work I training 
 I establish protection at I and communicate measures to I 
 I take the work I of avoiding it I 
 I (Art. 4 (1) I (b) occupational health and safety) 
 3) I and Accident Prevention Regulations I 
 I I apply I 
 I I c) Behaviour in the event of accidents I 
 I I describe and first measures 
 I I initiate I 
 I I d) Proventative I 
 I I Apply fire protection; I 
 I I Behaviour in fires I 
 I I describe and measures on I 
 I I take the fire-fighting system I 
----------------------------------------------------------- I 
 4 I Environmental Protection I To Avoid Operational I 
 I (Section 4 (1) I) Environmental pressures in the professional sector 
 I N ° 4) I contribute scope, I 
 I, in particular I 
 I (a) possible environmental pressures caused by I 
 I I the training establishment and its 
 I I Contribution to environmental protection I 
 I I Examples explain I 
 I (b) for the training establishment I 
 I I applicable environmental regulations-I 
 I I apply protection I 
 I I c) Opportunities for economic 
 I I and environmentally friendly energy-and 
 I I Use of material I 
 I (b) avoid waste; substances and I 
 I I Materials of an environment-I 
 I I careful disposal I supply I 
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 5 I deal with I a) Information and communication I I 
 I Information I systems use I I I 
 I and I b) Document work processes I I I 
 I Communication-c) maintain and secure data I 3 I I 
 I technology I d) Data protection provisions I I I 
 I (Section 4 (1) I) I I I 
 (5) I I I I 
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 6 I prepare I a) Collect work orders I I I 
 I of work I b) Information and I I I 
 I use, in particular recipes, I I I 
 I Work in the I product descriptions, tray I I I 
 I Team I Literature, Catalogue and I I I 
 I (Article 4 (1) I of the Production Lines and I I I) 
 I No 6) I Instructions for use I 4 I I 
 I I c) compile working materials I I 
 I I d) Prepare work steps I I I 
 I I e) Planning work tasks in the team, I I I 
 I I present facts I I I 
 I I --------------------------------------------------------- 
 I I f) Work flows under I I I 
 I I consideration in particular I I I 
 I I manufacturing, I I I 
 I I economic and ergonomic I I 
 I I I plan to set out I I I 
 I I and prepare I I 4 I 
 I I g) Need for working materials I I I 
 I I identify I I I 
 I I --------------------------------------------------------- 
 I I h) Orders and specifications on I I I 
 I I feasibility study, solutions I I I 
 I I develop a team-oriented I I I 
 I I) Time and staff required I I I 
 I I I I I 3 
 I I j) Work sheets produce series-I I I 
 I I sequence of product manufacture I I I 
 I I set I I I 
 I I k) List of goods procurement I I 
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 7 I Perform I a) on the improvement of work I I I 
 I I am contributing to quality operations I I 
 I b) Test methods and test equipment-I I I 
 I Actions I select and apply I I I 
 I (§ 4 para. 1 I c) Causes of errors and I I I 
 I n ° 7) I identify quality deficiencies I 4 I I 
 I (d) the quality of products I I I 
 I I in accordance with-and after-I I I 
 I I I I 
 I I I secure I I 
 I e) Fresh, pre-prepared and I I I I 
 I I finished products according to I I I 
 I I judge given criteria I I 
 I I --------------------------------------------------------- 
 I I f) Means and Effectiveness I I I 
 I I Quality assurance measures I I I 
 I I for the operational sequence I I I 
 I I judge I I I 
 I I g) Operating medium under I I I 
 I I Taking into account their effect I I 3 I 
 I I on food storage I I I 
 I I) Quality assurance procedures I I I 
 I I, in particular cold I I I I 
 I I technology and fresh contents-I I I 
 I I Packaging technology I I I 
 I I --------------------------------------------------------- 
 I I) Fix the causes of errors, I I I 
 I I eliminate quality defects I I 3 
 I I) Recipes and operations I I I 
 I I from the point of view of I I I 
 I I check quality assurance I I I 
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 8 I Imposition of I a) Principles of staff hygiene I I I 
 I I and I I and I I I 
 I (b) Food measures-I I I 
 I Regulation I hygiene in company I 4 I I 
 I (Article 4 (1) I apply I I I 
 I No 8) I c) comply with legal requirements I I I 
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 9 i Handling of I a) Equipment, machinery and equipment I I I 
 I Plants, I maintain and clean I I I 
 I machinery and equipment I b) machinery and equipment I I I 
 I prepare I I I I I 
 I (§ 4 (1) (c)) Equipment, machinery and equipment I I I 
 9) I in compliance with the safety I I I 
 I I use regulations I 7 I I 
 I I d) Misfunctions in installations, I I I 
 I I machinery and equipment I I 
 I I and measures to eliminate them I I 
 I I cause I I I 
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10 I Control I a) Goods, in particular fresh meat, I I 
 I and bearings I accept delivery check I I I 
 I (§ 4 para. 1 I b) Raw materials, prefabricated and I I I I 
 I No 10) I finished products under I I I 
 I I consideration of temperature, I I I 
 I I Store light and moisture I I I 
 I I c) Species and properties of I I I 
 I I Food, in particular its I 7 I I 
 I I mutual impairment I I I 
 I I during storage, take into account I I 
 I I d) Repackaging for storage and I I I 
 I I I dispose of I I I 
 I I e) Packaging materials for I I I 
 I I Warrior deposit I I I 
 I I f) Operating medium I I I I 
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11 I Customers-I a) Customer expectations with regard to I I I 
 I orientation I on language, body posture, I I I 
 I (Art. 4 (1) I, Mimik and Clothing I I I I 
 I n ° 11) I take into account I I I 
 I I b) Sales and Consultative discussions I I I 
 I I I I I 4 
 I I c) Purchasing motives and customer wishes I I I 
 I I considered I I I 
 I I d) assess consumer behaviour I I I 
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12 I Assess, I a) Sensory and Temperature-I I I 
 I Explode and I Controls and ph-Value I I I I 
 I carry out measurements I I I 
 I Battle-I b) Changes during the I 6 I I 
 I tierkbodies I Storage processes determine I I I 
 I and -Parts I --------------------------------------------------------- 
 I (Article 4 (1) I (c) Cattle carcases, halves and I I I) 
 I n ° 12) I-allocate a quarter of animal species I I I 
 I I d) Age of carcases on I I I 
 I I Meat colour, cartilage, bone I I I 
 I I and fat determine I I 11 I 
 I e) Slaughtered Animals of pigs I I I 
 I I or lambs legs and I I I I 
 I I dismantled, Parcels to I I I 
 I I Use preparation I I I 
 I I --------------------------------------------------------- 
 I I f) Battle carcases of bovine animals I I I 
 I I outboard and disassemble parts I I 
 I I prepare for use I I I 
 I I g) Subsections and I I 12 
 I I of its uses I I I 
 I I shall name I I I 
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13 I Production I a) Rain materials I I I I 
 I of Koch-, I b) Filling mass, sausage I I I 
 I oct and I close I 10 I I 
 I raw sausage I c) sausage smokes, garen, broth I I I 
 I (Section 4 (1) I and cool I I I) 
 I n ° 13) I --------------------------------------------------------- 
 I I d) Raw materials and semi-finished products I I I 
 I I select and according to predetermined I I I I 
 I I Use Formulations I I I 
 I I e) Crude stock I I I 10 
 I I f) Dry sausage and ripen I I I I 
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14 I Manufacture of a) Pökellaken according to recipes I 2 I I 
 I Pökelware I set I I I 
 I (Section 4 (1) I --------------------------------------------------------- 
 I n ° 14) I b) Select and cut meat I I 
 I I c) Various Pökel and Räucher I I I 8 
 I I use procedure I I I 
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15 I produce I a) Select and prepare meat I I 
 I of minced meat b) Minced meat I I I 6 
 I (§ 4 para. 1 I c) produce minced meat products I I 
 I I No 15) I I I I 
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16 I Packaging I a) Packaging, I I I 
 I (Article 4 (1) I in particular by vacuum and I I I 
 I No 16) I Reifepackaging I I I 
 I I b) packaged goods for further I 2 I I 
 I I Use I I I I 
 I I c) Goods for transport I I I 
 I I I prepare I I I 
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I a) Portioning pieces of meat, I I I 
 I of kitchens-I spice and marinate I 3 I I 
 I manufacture I --------------------------------------------------------- 
 I products I b) Meat varieties and parts I I I 
 I (Section 4 (1) I select I I I 
 I No 17) I c) Filling and I I I 
 I I I introduce I I 
 I I d) Products for sale before-I I 8 I 
 I I I prepare, in particular filled I I I 
 I I Braten and short brat products I I I 
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 Section II: Electoral qualification units according to § 3 (1) No. 2   
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 1 I slaughtered I a) Nutrition and health I I I 
 I (§ 4 para. 2 I state and age of I I I I) 
 I No 1) I assess animals for slaughter I I I 
 I I b) Use of Battle-I I I 
 I I shall determine I I I 
 I I c) Slaughtered animals under I I I 
 I I consideration of animal welfare, I I 
 I I of occupational safety and I I I 
 I I Impact on the meat I I I I 
 I I quality or I I I 
 I I transport I I I 
 I I d) Preparing the slaughter I I I 
 I I and I I I 
 I I e) Cattle carcasses of trade-I I I 16 
 I I I assign classes I I I 
 I I f) Derogations from the slaughterhouse I I I 
 I I body note I I I 
 I I g) Impact of Battle-I I I 
 I I vorgans on the value retention of the I I 
 I I Fleisches identify I I I 
 I I) offal and offal I I 
 I I for the further use I I I 
 I I I edit I I I 
 I I) Sorting waste and the I I I 
 I I Disposal I I I I 
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 2 I Production I a) Pastry and Rouladen, Sülzen I I I I 
 I special I and Aspikwaren, hot roasts and I I I 
 I Meat and I Bratenaufschnitt, Geflügel-I I I 
 I Sausage Products I products and regional I I I I 
 I (Art. 4 para. 2 I Specialties I I I 
 2) I b) Specific procedures for maturation I I I 16 
 I I I use I I 
 I I c) different procedures of I I I 
 I I Use of a holding, I I I 
 I I in particular heating, cooling, I I I 
 I I salts and drying I I I 
 I I d) Conserts of meat and sausages I I I 
 I I I I I I 
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 3 I Preparation I a) Courts and snacks for I I I 
 I of Courts I the Warm or Cold Sale from I I I 
 I (Article 4 (2) I or with meat, I I I) 
 I n ° 3) I in particular soups, stews, I I I 
 I I Runs, Brats, Products I I I 
 I I with Teig I I I 
 I I b) Prepare supplements, in particular I I 16 
 I I from potatoes, rice, noodles I I I 
 I I and vegetables I I I 
 I I c) Salads, in particular fine foods-I I I 
 I I salate, manufacture I I I 
 I I d) Ready-made meals I I I 
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 4 I Event-a) Sales or Consultation discussions I I 
 I service I, orders I I I 
 I (Article 4 (2) I include I I I) 
 I n ° 4) I b) Event service, I I I 
 I I in particular on I I I 
 I I consideration of place, time I I I 
 I I and occasion, plan I I I 
 I I c) calculate costs I I I 16 
 I I d) Food, in particular menus and I I I 
 I I Buffets, manufacture and execute I I 
 I I e) Event service by-I I I 
 I I lead, in particular tableware, I I I 
 I I Cutlery and Decoration ready-I I I 
 I I ask to issue food I I I I 
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 5 I Customer advice a) Meat, meat products, I I I 
 I and Sales I Food and supplementary assortment I I I 
 I (Article 4 (2) I shall set out I I I 
 I n ° 5) I b) Design sales area and counters I I 
 I I c) Products under special I I I 
 I I consideration of change-I I I 
 I I on side effects I I I I 
 I I present I I I 
 I I d) Sales and Consultative discussions I I I 
 I I I I 16 
 I I e) carry out promotional activities I I I 
 I I f) Goods are marked I I I 
 I I g) Cutting plates and presente I I I 
 I I I I I I 
 I I h) conduct sales negotiations I I 
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 6 I Packaging of I a) Influences of packaging method I I I 
 I Products I and I materials on I I I I 
 I (Article 4 (2) I of the Packaging Products I I I 
 I n ° 6) I assess I I I 
 I I b) Select the packaging procedure I I I 
 I I c) Packaging materials and I I I 
 I I Products according to economic I I I 
 I I and manufacturing I I I 
 I I I I am providing I I I 
 I (d) Packaging machinery and equipment I I 
 I I set up, retrofit, in operation I I I 
 I I take and serve I I I 16 
 I I e) Control packaging processes and I I I 
 I I I I I I 
 I I f) disturbances in the packaging process I I I 
 I I note and in accordance with the legal provisions of I I I 
 I I and operational requirements I I I 
 I I shall take measures I I I 
 I I g) packaged products I I 
 I I h) document packaging processes I I 
 I I and checks carry out I I I 
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