Regulation on vocational training in the field of food technology

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LMTAusbV 2000

Date of completion: 09.02.2000

Full quote:

" Regulation on Vocational Training for the Speciality of Food Technology of 9 February 2000 (BGBl. 115), as defined in Article 1 of the Regulation of 28 June 2008. October 2013 (BGBl. I p. 3902) "

Status:

Amended by Art. 1 V v. 28.10.2013 I 3902

For more details, please refer to the menu under Notes

Footnote

(+ + + Text proof: 1.8.2000 + + +)
This legal regulation is a training order within the meaning of Section 25 of the Vocational Training Act. The training regulations and the coordinated framework curriculum for the vocational school, agreed by the Standing Conference of the Ministers of Education and Cultural Affairs of the Länder in the Federal Republic of Germany, will soon be published as a supplement to the Federal Gazette. Unofficial table of contents

Input formula

Pursuant to Section 25 (1) in conjunction with Section 2, Sentence 1, of the Vocational Training Act of 14 August 1969 (BGBl. 1112), as last amended by Article 35 of the Regulation of 21 September 1997 (BGBl. 2390), in conjunction with Article 56 of the Jurisdiction Adjustment Act of 18 March 1975 (BGBl I). 705) and the organisational decree of 27. October 1998 (BGBl. 3288), the Federal Ministry of Economics and Technology, 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 Speciality in food technology is recognized by the state. Unofficial table of contents

§ 2 Training Duration

The training lasts three years. Unofficial table of contents

§ 3 Training profession

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.

operational and technical communication,

6.

quality management,

7.

Order acceptance, work planning and organization

8.

Provide and prepare raw materials, additives, auxiliary materials and semi-finished products,

9.

Control of production processes,

10.

Provide and insert packaging materials as well as packaging of products

11.

Storage of materials and products,

12.

Cleaning, maintenance and maintenance of equipment, machines and equipment.

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§ 4 Training framework plan

(1) The skills and knowledge according to § 3 shall be mediated in accordance with the guidance on the factual and temporal structure of the vocational training (training framework plan) contained in the annex. A material and time breakdown of the content of training, which differs from the training framework plan, is particularly permissible insofar as the particularities of practice require the deviation. (2) The skills referred to in this Regulation and Knowledge is to be taught in such a way that the trainee is qualified to pursue a qualified professional activity within the meaning of § 1 para. 2 of the Vocational Training Act, which in particular is independent planning, carrying out and controlling is included. The qualification described in sentence 1 shall also be proven in the tests in accordance with § § 7 and 8. Unofficial table of contents

§ 5 Training plan

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

§ 6 Report Bulletin

The apprentice has a report booklet in the form of a training certificate. It is the opportunity to give him the opportunity to carry out the report during the training period. The training course has to be reviewed regularly by the report booklet. Unofficial table of contents

§ 7 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 third half-year of training, as well as the skills and knowledge listed in the Annex. In the practical part of the examination, three working samples are to be carried out in the practical part of the examination in a total of four hours, in accordance with the framework curriculum. In particular, the following shall be considered:

1.

Carry out quality control,

2.

Provide and prepare raw materials, additives, auxiliary materials and semi-finished products,

3.

Equipping, operating and operating packaging machines and equipment,

4.

Cleaning, maintenance and maintenance of equipment, machines and equipment.

The purpose of the test is to show that it applies operating instructions and instructions, to produce work-related reports, and to aspects of hygiene, safety and health at work, environmental protection and health protection, as well as to the safety and health of the environment. (4) In the written part of the examination, the examinee is to solve in a total of 180 minutes tasks, which are to relate to practice-related cases, from the following areas:

1.

Safety and health at work, environmental protection,

2.

quality management,

3.

Order acceptance and needs assessment,

4.

Provision and storage of raw materials, additives, auxiliary materials and semi-finished products,

5.

Packaging materials and techniques.

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§ 8 Final examination

(1) The final examination shall cover the skills and knowledge listed in the Annex, as well as the teaching material taught in the course of vocational education, to the extent that it is essential for vocational training. (2) The test shall be carried out in practical terms. Part of the test carried out in a total of three working samples for a maximum of six hours. In particular, the following shall be considered:

1.

Equipping, operating and operating a production machine/installation as well as controlling and monitoring the production process,

2.

Retrofitting, operating and operating a packaging machine, and controlling and monitoring the packaging process and

3.

Carry out at least one quality control and assessment of raw materials, additives, auxiliary materials, semi-finished products and finished products.

The aim of the test is to show that it can apply means of communication and take into account aspects of hygiene, safety and health protection at work, environmental protection and economic efficiency. (3) The test subject shall be In the written part of the examination in the examination areas Technology, quality management as well as economic and social studies will be examined. Tasks which are to relate to practice-related cases, in particular from the following areas, are to be considered:

1.

In the examination area Technology:

a)

Use of raw materials, additives, auxiliary materials and semi-finished products, process engineering and process sequences as well as job-related calculations, after the selection of the test item from one of the areas

aa)

food and beverages,

bb)

beverage production or

cc)

animal food,

b)

Order acceptance, work planning and organisation,

c)

packaging technology,

d)

Types of storage, techniques, means and conditions,

e)

Inventory control and inventory;

2.

in the examination area Quality management:

a)

Properties of raw materials, additives, auxiliary materials, semi-finished products, finished products and packaging materials, principles and regulations of hygiene as well as occupational calculations, after the selection of the test item from one of the areas

aa)

food and beverages,

bb)

beverage production or

cc)

animal food,

b)

Safety and health at work, environmental protection,

c)

Structural characteristics and objectives of quality management,

d)

the legal framework of quality management,

e)

Control and documentation in the context of quality management;

3.

in the examination area Economic and social studies: general economic and social relationships of the working and working world.

(4) The written part of the examination shall not exceed:

1.	in the examination area Technology	150 minutes,
2.	in the examination area Quality management	90 minutes,
3.	in the examination area Economic and social studies	60 minutes.

(5) The written part of the examination shall be supplemented, at the request of the examinee or at the discretion of the Audit Committee in individual areas, by an oral examination, if it may give the rash for the existence of the examination. In the determination of the result for the examination areas examined orally, the previous result and the result of the oral supplementary examination should be weighted in the ratio 2: 1. (6) Within the written part of the examination, the Examination area Engineering with respect to each of the other examination areas double the weight. (7) The examination has been passed, if in the practical and in the written part of the examination as well as within the written part of the examination in the In the field of examination technology, at least sufficient services are provided. Unofficial table of contents

§ 9 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 10 Entry into force, expiry of the external force

This Regulation shall enter into force on 1 August 2000. Unofficial table of contents

Annex (to § 4)
Training framework for vocational training Specialpower in food technology

(Fundstelle: BGBl. I 2000, 118-120)
Lfd. Nr.Part of the training vocational training to be mediated and knowledge-time guidelines in weeks in the year of training 123 1234

1	Vocational training, labour and collective bargaining (§ 3 No. 1)	a)	The importance of the training contract, in particular completion, duration and termination	throughout the training
		b)	Mutual rights and obligations arising from the training contract
		c)	The possibilities of continuing vocational training
		d)	call essential parts of the employment contract
		e)	the main provisions of the collective agreements applicable to the establishment of the establishment
2	Establishment and organization of the training company (§ 3 no. 2)	a)	Explaining the structure and tasks of the training company
		b)	Basic functions of the training company, such as procurement, manufacturing, sales and administration, explain
		c)	The relationship between the training company and its employees on economic organisations, professional representatives and trade unions
		d)	Describe the basics, tasks and working methods of the executive bodies of the training company or personnel representation of the company
3	Safety and health protection at work (§ 3 no. 3)	a)	Identify risks to safety and health at work and take action to avoid them
		b)	apply occupational health and safety and accident prevention regulations
		c)	Describe behaviour in the event of accidents and initiate initial measures
		d)	Apply preventive fire safety rules; describe behaviour in fires and take measures to combat fires
4	Environmental protection (§ 3 no. 4)	Contribute to the prevention of operational environmental pressures in the occupational field of action, in particular:
		a)	explain possible environmental pressures through the training establishment and its contribution to environmental protection
		b)	apply environmental protection rules applicable to the training establishment
		c)	Use the possibilities of economical and environmentally friendly use of energy and materials
		d)	Avoid waste; supply substances and materials to environmentally friendly disposal
5	Operational and technical communication (§ 3 no. 5)	a)	Applying operating instructions and instructions	4
		b)	to produce work-related reports
		c)	Obtaining, evaluating, and exchanging information			3
		d)	Use operational information systems				3
		e)	Conduct situational discussions in the working environment and apply operational presentation techniques
6	Quality management (§ 3 no. 6)	a)	The importance and structure of quality management	6
		b)	apply legal and operational requirements of quality management
		c)	Apply the principles and regulations of the personnel, product and operating hygiene
		d)	Take samples and carry out analytical tests		6
		e)	Testing raw materials, additives, auxiliary materials, semi-finished products and finished products on quantity, weight and quality
		f)	Check packaging materials
		g)	Controlling and evaluating work results				6
		h)	Document and save control results
7	Order acceptance, work planning and organisation (§ 3 no. 7)	a)	Work Work Order into Work Items	2
		b)	Select work equipment and set backup measures
		c)	Determine, order and accept material requirements		2
		d)	Planning working time and personnel in consideration of team work and group work			2
		e)	Setting up a job taking into account the overall workflow				4
		f)	Technically setting up the workplace, deploying personnel to meet the requirements
8	Provision and preparation of raw materials, additives, auxiliary materials and semi-finished products (§ 3 No. 8)	a)	Provide raw materials, additives, auxiliary materials and semi-finished products in economic and manufacturing aspects	10
		b)	Preparation of raw, additive, auxiliary and semi-finished products for production of recipes
9	Control of production processes (§ 3 no. 9)	a)	Equipping, operating and operating production machines and equipment			14
		b)	Retrofit, operate and operate production machines and equipment
		c)	Control and monitor production processes taking account of procedural and operational regulations				14
		d)	Detect disruptions in the production process and take action according to legal and operational requirements				11
10	Provision and insertion of packaging materials as well as packaging of products (§ 3 No. 10)	a)	Provide packaging materials and finished products according to economic and manufacturing aspects	14
		b)	Equipping, operating and operating packaging machines and systems
		c)	Retrofit, operate and operate packaging machines and systems		14
		d)	Applying packaging techniques
		e)	Control and monitor packaging processes				14
		f)	Detect disruptions in the packaging process and take action according to legal and operational requirements
11	Storage of materials and products (§ 3 No. 11)	a)	Raw materials, additives, auxiliary materials, semi-finished products and finished products for the quality of the products	10
		b)	logistical points of view Packaging materials store their properties according to
		c)	Carrying out inventory checks			3
		d)	Perform Inventory
12	Cleaning, maintenance and maintenance of equipment, machinery and equipment (§ 3 No. 12)	a)	Cleaning and maintaining equipment, machinery and equipment	6
		b)	Waiting for machines and equipment		4
		c)	Create Maintenance Plans			4
		d)	performing preventive maintenance
		e)	Carry out maintenance measures