Curriculum for Sausage Making Vg3 / In-service training at a training establishment (PMF3-01)
Utgått
Denne læreplanen har utgått.
After Vg3
Raw materials and production
- plan, carry out, evaluate and document the production of minced meat, sausage meat, sausage products and different kinds of cold cuts
- compliance with systems and routines for receiving goods
- perform production work, packaging, labelling, storage and distribution according to current legislation and the company’s quality management system
- give an account of relevant animal anatomy and the structure of meat
- recognise and describe different raw meats and by-products used in the trade
- give an account of the properties of meat and their composition and utilise this in production
- develop recipes and produce foods in accordance with current legislation
- explain the different chemical reactions that occur during the production of foodstuffs
- master different treatment techniques and processes used for the production of minced meat, sausage meat, sausage products and assorted products
- use nutritional supplements and additives according to existing legislation and recipes
- discuss and elaborate on how raw materials, additives and production methods influence a product's nutritional content
- give an account of any allergic reactions that can arise from prepared meat products
- use available information technology for calculating recipes and do product calculations
- select and use hand tools, machines and equipment in a professionally correct manner
- mantle and dismantle machines and equipment for different products
- perform preventive maintenance
- use different kinds of intestine casings that are utilised in production
- use different methods for smoking, boiling and frying in production
- explain the significance of relative humidity and drying loss
- plan work and use flow charts
- use available technology in the production process, extract operational data and make corrections based on deviations
- identify abnormal conditions in work operations, analyse errors and make corrections
- follow cleaning routines, cleaning inspection schedules and carry out preventive maintenance on premises, machines and equipment, and give an account of the consequences of any deviations
Hygiene and quality management
- practice good personal, production and food industry hygiene according to current legislation and the company’s quality management system
- comply with existing rules and routines for the movement of people and the flow of goods, and give an account of hygiene zones
- follow routines for preventing and fighting insects and other harmful vermin
- give an account of the tasks of inspectorate authorities and areas where the inspectorate applies to the company
Trade, company and environment
- discuss and elaborate on the relationship between productivity, quality and the company's own working environment
- discuss and elaborate on the framework conditions in the trade and the company's place in society
- discuss and elaborate on which factors can influence economic results
- give an account of content in relevant national and international legislation applicable to the consumer 's rights and obligations, including rules about the right of appeal
- give an account of consumer rights and requirements for product labelling and food safety and current rules and regulation in this area
- comply with the company's rules for professional customer service
- use digital tools during production and when selling products
- comply with current legislation for environment, health and safety and the use of protective clothing and equipment
- discuss and elaborate on the responsibilities of a sausage maker to protect the environment, and give an account of how this can be done in practice at work
- perform work in line with ergonomic principles
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