Commission Delegated Regulation (EU) 2019/624Show full title

CHAPTER III U.K. STAFF DESIGNATED BY THE COMPETENT AUTHORITIES

1. The competent authorities may only appoint staff who have undergone training and passed a test in accordance with the requirements set out in point 5 of this Chapter. U.K.

2. The competent authorities must make arrangements for the test referred to in point 1. To be eligible for this test, candidates must prove that they have received: U.K.

(a)

at least 500 hours of training including at least 400 hours of practical training covering the areas referred to in point 5; and

(b)

any additional training required to enable staff designated by the competent authorities to undertake their duties competently.

3. The practical training referred to in point 2(a) must take place in cutting plants, under the supervision of an official veterinarian. U.K.

4. Training and tests must concern principally red meat or poultry meat. However, people who undergo training for one of these two categories and pass the test must only be required to undergo abridged training to pass the test for the other category. The training and tests must cover wild game, farmed game and lagomorphs, where appropriate. U.K.

5. Training for staff designated by the competent authorities must include, and tests must confirm knowledge of, the following subjects in relation to cutting plants: U.K.

(i)

theoretical part:

• background related to meat industry organisation, production methods, international trade standards for food and cutting technology;

• thorough knowledge of hygiene and good hygienic practices, and in particular industrial hygiene, cutting and storage hygiene, hygiene at work;

• thorough knowledge of HACCP and the audit of HACCP-based procedures;

• relevant knowledge concerning TSEs and other important zoonoses and zoonotic agents;

• knowledge of methods and procedures for the preparation, wrapping, packaging and transport of fresh meat;

• basic knowledge of microbiology;

• administrative tasks;

• knowledge of the relevant laws, regulations and administrative provisions;

• sampling procedure;

• fraud aspects;

(ii)

practical part:

• inspection and assessment of slaughtered animals;

• hygiene control, including the audit of the good hygiene practices and the HACCP-based procedures;

• sampling;

• traceability of meat;

• documentation.

6. The competent authorities may decide to reduce training and tests as regards: U.K.

(a)

the theoretical part if the staff designated by the competent authorities demonstrates sufficient education on specific bullet points laid down in point 5(i) of this Chapter;

(b)

the practical part if the staff designated by the competent authorities demonstrates sufficient working experience on specific bullet points laid down in point 5(ii) of this Chapter.

7. The staff designated by the competent authorities must have an aptitude for multidisciplinary cooperation. U.K.

8. Staff designated by the competent authorities must keep up-to-date and abreast of new developments through regular continuing education activities and professional literature. The staff designated by the competent authorities must, wherever possible, undertake annual continuing training activities. U.K.

F1 9. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . U.K.

Textual Amendments

F1 Annex 2 Ch. 3 para. 9 omitted (31.12.2020) by virtue of The Official Controls (Animals, Feed and Food, Plant Health etc.) (Amendment) (EU Exit) (No. 2) Regulations 2020 (S.I. 2020/1631), regs. 1(2), 13(14)(c) (with regs. 33-36)