Curriculum for Industrial food production VG3 / in-service training at a training establishment (IMP3-01)

After Vg3

Raw materials, production and quality

• plan, carry out, evaluate and document the production of different types of foods and beverages
• practice good personal hygiene and production and food industry hygiene according to current rules and legislation
• perform acceptance checks and handle raw materials based on current rules and regulations
• follow flow charts for the production process
• use additives according to existing regulations
• discuss and elaborate on how raw materials, additives and production methods influence the product's nutritional value
• give an account of the changes to products during different stages of the production process
• give an account of the main features of production planning
• perform necessary calculations related to recipes, products and operations
• participate in work fighting insects and other harmful vermin and follow routines set in this area
• perform quality control during the production process and point out and deal with deviations according to the quality control system
• register operational data and report these
• select and control packaging according to existing regulations
• explain and comply with the principles established for labelling and tracking of food products
• perform relevant testing and analysis work

Machines and equipment

• use automated control systems
• explain how the machines work
• prepare and reset machines and equipment
• perform start and stop procedures
• use measuring, controlling and regulating equipment
• identify and fix operational errors and disruptions
• ensure good production by cooperating with available support functions at the company
• carry out preventive maintenance and basic repairs
• contribute to developing and improving the production process
• use digital tools during production and operations

Trade, company and environment

• discuss and elaborate on framework conditions for the trade and their significance on a national and international level
• give an account of the company's organisation, business concept, origin, development over time and its place in the local community
• discuss and elaborate on which factors can influence economic results
• discuss and elaborate on the relationship between productivity, quality and the company's own working environment
• comply with current legislation for environment, health and safety
• perform work in line with ergonomic principles
• give an account of the tasks of inspectorate authorities and areas where the inspectorate applies to the company
• practice waste handling based on current rules and regulations
• give an account of the content of relevant national and international regulations concerning consumer rights and obligations, including the rules for issuing complaints
• give an account of consumer rights and demands to product labelling and food safety, and current rules and regulation in this area