PROFESSIONAL knowledge:
At the concept level:
1. Food Code (Codex Alimentarius).
2. Sectoral laws and regulations for ensuring traceability.
3. Laws and regulations regarding food safety.
4. Self-control system based on the principles of Hazard Analysis and Critical Control Points (HACCP).
5. Types of hazards.
6. Foodstuff specifications and quality certificates, and consignment notes of goods.
7. Sanitary requirements for warehouses (cleaning, washing, disinfection, etc.).
8. Specifications of goods.
9. Safety data sheets of goods.
10. Types of pre-treatment.
11. Flow charts.
12. Development of recipes.
13. Marking facilities.
14. Nutritional value, its calculations.
15. Significance of packaging in ensuring product safety.
16. Types of internal transport within the company.
17. Significance of the information specified on the marking to ensure product safety and traceability.
18. European and international barcodes (EAN, IAN codes).
At the comprehension level:
1. Minimum hygiene requirements for the personnel in food handling companies.
2. Safe foodstuff.
3. Good hygiene practice.
4. Guidelines for hygiene requirements in food handling companies.
5. Sanitary programmes.
6. Traceability principles.
7. Prevention of potential risks.
8. Method for hazard analysis and determination of critical control points (HACCP).
9. Quality and safety requirements for products of plant and animal origin.
10. Foodstuff characteristics.
11. Procedure for the acceptance of raw materials and products.
12. Food contact materials.
13. Basic principles of transporting foodstuffs.
14. Compatibility of the categories of raw materials.
15. Raw materials, food additives, flavourings, and condiments of plant and animal origin.
16. Expiry dates of products, their types.
17. Concept of a lot of goods.
18. Documentation on the movement of goods.
19. Allergen management and contamination risks (cross-contamination).
20. Losses of raw materials during the pre-treatment.
21. Mandatory safety requirements for food contact materials and items.
22. Reduction of contamination risks.
23. Methods of moving different types of raw materials (mechanically with a conveyer, pneumatic transport, hydraulic transport, manual movement, pumping).
24. Mechanical pre-treatment (cleaning, sorting, sifting, grinding, filtering, etc.).
25. Thermal pre-treatment (thermal treatment, sub-zero treatment).
26. Chemical pre-treatment (sulphitation, water treatment, etc.).
27. Pre-treatment of raw materials and products, including high-risk raw materials.
28. Natural losses of raw materials during the pre-treatment process (technical losses).
29. Waste from manufacture and its management.
30. Possible changes in the quality of raw materials during the pre-treatment.
31. Possible losses of nutritional value of raw materials during the pre-treatment process.
32. Technical designations.
33. Food additives, flavourings, and their preparation for their addition to the product.
34. Auxiliary materials in manufacturing of products.
35. Impact of external conditions (air humidity, temperature, sunlight) on the quality.
36. Sequence of technological processes.
37. Quality determination methods in laboratories – microbiological, physical, and chemical method.
38. Natural losses.
39. Technological losses.
40. Methods of reducing losses.
41. Physical-chemical indicators of a product: sensory, microbiological, physical, and chemical indicators.
42. Non-conforming product. Possible handling of a non-conforming product.
43. Effects of external conditions on the manufacturing and the product.
44. Efficiency of manufacturing facilities.
45. Mandatory requirements for marking of foodstuffs.
46. Requirements for food contact materials.
47. Ways of prepacking.
48. Types of secondary packaging.
49. Methods of moving final products (mechanically with conveyers and manually).
50. Tertiary packaging and its significance for the preservation of a product during the transportation.
51. Principles of the storage of foodstuffs, expiry dates.
52. Risks during the storage of products.
53. Indications of the manufacturing lot and expiry dates of a product on the marking.
At the application level:
1. Personal hygiene requirements.
2. Personnel hygiene requirements.
3. Compulsory health checks.
4. Minimum hygiene requirements for manufacturing in a food industry company.
5. Sanitary procedures (cleaning, washing, and disinfection).
6. Traceability system in food handling (accompanying documents of goods, food identification and accounting, marking of goods, and internal records).
7. Ensuring of traceability within own stage of manufacturing.
8. Requirements for self-control systems of the company.
9. Acceptance and control of goods by quantity.
10. Information of the marking.
11. Quality-specific quantities and indicators.
12. Sensory evaluation methods.
13. Description of warehouses.
14. Conditions for the placement of raw materials.
15. Methodology for the selection of samples.
16. Separation of non-conforming raw materials or materials.
17. Sensory valuation.
18. Specific storage requirements.
19. Compatibility of products during the storage.
20. Rotation principles (FIFO, LIFO, etc.).
21. Modes of storing raw materials.
22. Technological pre-treatment facilities and rules for their operation.
23. Equipment, inventory, and their application.
24. Sensory evaluation.
25. Simple methods for the assessment of the quality of raw materials (determination of humidity, etc.).
26. Specific quality indicators of raw materials and the relevant types of pre-treatment.
27. Methods and techniques for the performance of pre-treatment.
28. Pre-treatment modes characterising raw materials.
29. Techniques for the utilisation of waste from manufacture.
30. Quality indicators and their characteristics.
31. Possible safety hazards during the pre-treatment of raw materials.
32. Basic principles of the functioning of facilities.
33. Basic principles of the operation of facilities.
34. Use of detergents and disinfectants.
35. Taking of samples to test surface cleanliness.
36. Technological instructions for foodstuff manufacturing.
37. Foodstuff manufacturing technology.
38. Technological instructions.
39. Recipes.
40. Preparation of solutions.
41. Natural and technological losses.
42. Simple instrumental measuring methods to determine the technical parameters of products.
43. Sensory evaluation.
44. Simple instrumental measuring methods for rapid assessment of the quality of products.
45. Determination of the quantity by weight, volume, and number.
46. Methodology for the calculation of losses.
47. Simple instrumental methods for quality assessment.
48. Techniques of separating a non-conforming product.
49. Rules for the use of prepacking and packing equipment.
50. Types of designations of secondary packaging.
51. Materials of primary packaging and its marking.
52. Mandatory product marking requirements for the primary and secondary packaging.
53. Prepacking requirements (for example, air-tightness).
54. Conditions for placing finished products in the warehouse.
55. Requirements for the storage of foodstuffs (temperature, humidity, duration, etc.).
GENERAL knowledge:
At the concept level:
1. Work environment risk factors and assessment methods.
2. Laws and regulations regarding labour protection, electrical and fire safety, and nature and environmental protection.
3. Essence of sustainable development.
4. Categories of environmental pollution activities.
5. Legal relationship.
6. Legal provisions stipulated in the Constitution of the Republic of Latvia in the context of law-governed and civil society.
7. Laws and regulations regarding information technologies.
8. Preconditions for effective communication.
9. Basic principles of economics and economic processes.
10. Types of commercial activity.
11. Essence of marketing process.
12. Diversity of social relations.
13. Social and political structure of society.
14. Planning of professional development.
15. Planning and decision-making principles.
At the comprehension level:
1. Protective measures for reducing the effects on health caused by the level of ambient temperature, noise, vibrations, and dust in the work environment.
2. Electrical and fire safety.
3. Principles of ergonomics.
4. Potable water safety and quality indicators.
5. Rights, obligations, and liability of an individual.
6. Fundamental issues of labour rights.
7. Essence of civil society.
8. Operating principles of computer and office equipment.
9. Information systems security.
10. Psychology of interaction.
11. Principles of promoting cooperation.
12. Creation of a team.
13. Vocabulary.
14. Grammar and language functions.
15. Types of verbal interaction.
16. Language styles and characteristics of intonation.
17. Diversity of language and communication in different contexts.
18. Professional career development and its importance.
19. Importance of employee motivation and development of talents in increasing the work quality.
At the application level:
1. Occupational safety and labour protection requirements in food industry and the company.
2. Operating rules for technological facilities and equipment.
3. Facilities susceptible to explosion and their operating rules.
4. Safety signals and signs.
5. Working conditions and human health as a precondition for life quality.
6. Basics of electrical safety.
7. Provision of first aid.
8. Sources of waste water and air pollution.
9. Work environment parameters.
10. Safe application of chemical agents (detergents).
11. Application software in preparation of documents.
12. Work with office equipment.
13. Computer security programs.
14. Role of business planning in the business activity.
15. Calculation.
16. Units of measurement and shapes.
17. Mathematical terminology.
18. Mathematical methods and instruments.
19. Planning of the work sequence.
20. Positive interaction techniques.
21. Time planning techniques.
22. Official language at level B2.
23. Professional terminology.
24. Foreign language(s).
25. Professional terminology.
26. Intercultural interaction.
27. Learning strategies.
28. Self-assessment principles.

PROFESSIONAL skills:
1. To observe personal hygiene.
2. To comply with personnel hygiene requirements.
3. To fulfil manufacturing hygiene requirements while completing a work task.
4. To apply the requirements of sectoral internal and external laws and regulations regarding hygiene while completing tasks.
5. To perform sanitary treatment (cleaning, washing, disinfection) in compliance with sanitary programmes.
6. To make records to ensure traceability at all stages of the food manufacturing process.
7. To mark (identify) all materials, auxiliary materials, work tools, etc. to be used in manufacturing.
8. To prevent movement or application of unmarked (unidentified) raw materials, materials, auxiliary materials, etc. in manufacturing.
9. To accurately apply the requirements for the introduced self-control system of the food company in own work.
10. To undertake the established measures for the control of a product or process in accordance with the self-control system.
11. To make records on manufacturing of products at the process stage timely and accurately.
12. To assess the compliance of the assortment of the delivered raw materials and materials with the accompanying documents responsibly.
13. To assess the received raw materials and materials, reading their marking accurately.
14. To check the packaging, expiry dates, and other quality-specific indicators of raw materials.
15. To accept raw materials and materials by quantity.
16. To make accurate records during the process of accepting raw materials and materials.
17. To assess the compliance of the premises of warehouses with hygiene requirements.
18. To perform sensory evaluation of the delivered raw materials and materials.
19. To select samples for the testing of raw materials and materials.
20. To separate non-conforming raw materials and materials and act in the event of detecting non-conformities.
21. To perform the pre-treatment of raw materials and materials before placing them in warehouses.
22. To arrange raw materials and materials in warehouses, taking into account the compatibility of raw materials and materials.
23. To make records on the acceptance of goods and their placement in the warehouse in a timely manner and accurately.
24. To store raw materials and materials in compliance with laws and regulations.
25. To perform the quality assessment, including the sensory evaluation, of raw materials and materials during the storage.
26. To take temperature and other simple measurements during the storage of raw materials and materials.
27. To respect the modes of storing raw materials and their expiry dates.
28. To make records during the storage of raw materials and materials.
29. To hand out raw materials and materials from the warehouse, following the rotation principles.
30. To prepare hand-out documents.
31. To perform regular accounting of raw materials and materials.
32. To make accurate records on the movement of raw materials and materials in the warehouse.
33. To assess the compliance of technological facilities, equipment, and inventory with the type and specificity of pre-treatment.
34. To prepare facilities and equipment for work in accordance with technological instructions and the operating instructions of facilities.
35. To ensure daily maintenance of technological facilities, equipment, and inventory.
36. To use and store pre-treatment inventory without causing contamination risk.
37. To accept raw materials for pre-treatment in accordance with the task and the technological instruction.
38. To remove raw material from the transportation packaging.
39. To perform sensory evaluation of the compliance of the raw materials, received for primary processing, with the quality requirements.
40. To take simple measurements to assess the quality of raw materials.
41. To use the appropriate packaging to deliver the prepared raw materials to manufacturing.
42. To determine the need for pre-treatment, based on the established quality indicators.
43. To direct raw materials for their respective pre-treatment depending on the quality indicators.
44. To implement pre-treatment processes specified for raw materials in accordance with the manufacturing task and the technological instruction.
45. To separate waste generated during the pre-treatment of raw materials.
46. To account the losses of raw materials during the pre-treatment process.
47. To control and register the determined technological parameters of the pre-treatment process in the self-control system.
48. To respect the established time schedule for the performance of work.
49. To perform sensory evaluation of raw materials before pre-treatment and take simple measurements.
50. To supervise potential safety hazards during the pre-treatment process.
51. To evaluate the changes in the quality indicators of raw materials during the pre-treatment process.
52. To check the technical condition of the technological facilities, equipment and inventory, and their compliance with the task of use.
53. To set the technological facilities in the respective mode to commence work.
54. To supervise the rational use of technological facilities, equipment, and inventory.
55. To prepare compounds and intermediates in accordance with the recipe and the technological instruction.
56. To weigh and prepare food additives (E-numbers, flavourings) for their addition to the product in accordance with the recipe and the technological instruction.
57. To ensure rational use of raw materials, materials, and other resources.
58. To prepare the auxiliary materials (clarifying materials and specific auxiliary materials for filtering) for the manufacturing of products.
59. To follow the flow principles in manufacturing responsibly.
60. To ensure the continuity of manufacturing processes.
61. To control and register the technological parameters of the manufacturing process (temperature, humidity, duration, time, etc.).
62. To regularly monitor the technological parameters of the manufacturing process during the manufacturing.
63. To regularly measure and assess the compliance of the technological parameters with those specified in the technological instructions.
64. To regulate facilities to ensure the specified parameters.
65. To take corrective measures in the event of detecting non-conforming technical parameters.
66. To make records during the technological process of the manufacturing of products.
67. To perform sensory evaluation of products at manufacturing stages.
68. To evaluate a product, taking simple instrumental measurements.
69. To follow the time schedule for the preparation of products.
70. To ensure the continuity of processes.
71. To calculate the required use of raw materials, additives and other ingredients of products.
72. To take measurements of quantities at product manufacturing stages.
73. To account the losses of products during the manufacturing process.
74. To prepare reports on the use of the ingredients of products.
75. To perform sensory assessment of the compliance of the final product with the description/specification of the product.
76. To take simple instrumental measurements to assess the quality of the final product.
77. To select samples for testing of final products in the laboratory.
78. To take corrective measures in the event of detecting non-conformities of the final product.
79. To make records on the assessment of the final product.
80. To assess the prepacking equipment and facilities with due care.
81. To set the technical parameters of facilities in accordance with the manufacturing task and operating instructions.
82. To check the compliance of the prepacking and packing materials with the intended application.
83. To comply with the requirements regulating the prepacking process regarding the packaging, marking, and operation of facilities.
84. To accept a product for prepacking and place it into prepacking facilities.
85. To prepack a product in accordance with the technological instruction and operating instructions of facilities.
86. To mark the prepacked product and make records on the marking to ensure traceability.
87. To take control measurements, specified in the self-control system, during the prepacking.
88. To pack the prepacked product in accordance with the manufacturing task and operating instructions of facilities.
89. To prepare the facilities for the hand-over of products and their placement in warehouses in accordance with the operating instructions of facilities.
90. To move the final product to the warehouses.
91. To keep track of the integrity of the product packaging during the movement.
92. To perform automated palletising of products (tertiary packaging) in accordance with the instruction of the work task and the operating instruction of facilities.
93. To keep track of the expiry dates of final products during the storage.
94. To take into account the product storage modes.
95. To make records on storage modes.
96. To meet the product storage conditions (storage by lots, non-mixing of assortment, etc.).
97. To hand out products, following the FIFO principle.
98. To perform the accounting of products in the warehouse.
99. To draw up hand-out documents.
GENERAL skills:
1. To apply the specified protective clothing and personal protective work equipment.
2. To operate technological facilities, equipment, and inventory safely.
3. To provide first aid.
4. To apply safe work practices in the manufacturing of foodstuffs.
5. To implement the evacuation plan.
6. To act in the event of fire according to the established procedure.
7. To recognise safety signals and signs.
8. To organise own workplace in compliance with labour protection, electrical and fire safety, and environmental protection requirements, taking into account the effects on health.
9. To work in an environmentally considerate manner.
10. To use resources rationally.
11. To comply with environmental protection requirements.
12. To comply with labour legislation requirements.
13. To comply with the internal work procedure regulations of the company.
14. To comply with instructions and time-limits specified by the management.
15. To use computer and office equipment.
16. To prepare documents in compliance with a sample, using application software.
17. To find specific information in internet resources and data carriers.
18. To communicate by using information technologies.
19. To exchange with information responsibly.
20. To use security programs.
21. To be able to listen to the opinion of other specialists.
22. To be able to concede and reach a compromise.
23. To apply the basic mathematical principles and techniques.
24. To cooperate in a team.
25. To be aware of own responsibility while completing a joint task.
26. To become personally involved in the generation of new ideas, taking the initiative.
27. To take part in development of new products.
28. To define priorities by providing arguments, while planning own activity.
29. To cooperate effectively in different environments.
30. To think critically and creatively.
31. To resolve conflict situations.
32. To plan own time and the time of others rationally.
33. To identify and avert the causes of stress.
34. To work individually.
35. To plan the working duties rationally.
36. To assume responsibility for own work outcome.
37. To listen to the opinion of other specialists.
38. To concede and reach a compromise.
39. To analyse own actions and work outcomes.
40. To provide arguments to support own opinion and cooperate.
41. To communicate in the official language.
42. To use professional terminology in the official language.
43. To communicate in foreign language(s) both orally and in writing within the scope of own competence.
44. To use professional terminology in two foreign languages.
45. To evaluate professional experience and apply the positive work experience of colleagues.
46. To have thorough knowledge of information sources regarding the sectoral developments.
47. To evaluate the options for the development of own professional activity.
48. To evaluate own competences.
49. To evaluate new information critically.
50. To gain new experience according to labour market needs.
51. To take part in upskilling activities.
52. To keep up with the current events in the industry.

PROFESSIONAL competences:
1. Ability to comply with the minimum hygiene requirements, being aware of the significance of personal and personnel hygiene and health condition in the manufacturing of safe foodstuff.
2. Ability to identify hygiene requirements and their significance at all stages of manufacturing of foodstuffs.
3. Ability to comply with the requirements for ensuring traceability within the scope of own competence.
4. Ability to make accurate records to ensure traceability at all stages of the food manufacturing process.
5. Ability to comply with the requirements for the self-control system of the food company within the scope of own competence.
6. Ability to make records on manufacturing of products at the process stage timely and accurately.
7. Ability to accept and check the compliance of raw materials and materials with the accompanying documents and laws and regulations.
8. Ability to make accurate records during the process of accepting raw materials and materials.
9. Ability to accept the delivered raw materials and materials for manufacturing and place them in the warehouse.
10. Ability to make the necessary records on the acceptance of goods and their placement in the warehouse in a timely manner and accurately.
11. Ability to respect the modes and requirements for the storage of raw materials and materials for foodstuff manufacturing during the storage.
12. Ability to make accurate records during the storage of raw materials and materials.
13. Ability to apply the rotation principle for the movement of raw materials and materials.
14. Ability to make accurate records on the movement of raw materials and materials in the warehouse.
15. Ability to prepare the technological facilities for pre-treatment independently, in accordance with the rules for their operation.
16. Ability prepare raw materials for the pre-treatment process.
17. Ability to take a decision on the direction of raw materials for pre-treatment independently, depending on the quality indicators of raw materials.
18. Ability to perform pre-treatment of raw materials.
19. Ability to register the determined technological parameters of the pre-treatment process in the self-control system accurately.
20. Ability to monitor the quality indicators of raw materials during the pre-treatment process.
21. Ability to prepare the technological facilities and equipment according to the manufacturing process.
22. Ability to manufacture a product in accordance with the recipes and technological instructions, applying technological facilities in accordance with the operating instructions.
23. Ability to supervise the technological processes of the manufacturing of products in accordance with the technological instruction.
24. Ability to make accurate records on the manufacturing of products during the technological process.
25. Ability to assess the changes in product quality during the manufacturing process.
26. Ability to perform the necessary accounting during the manufacturing.
27. Ability to prepare reports on the use of raw materials.
28. Ability to perform sensory evaluation of final product.
29. Ability to make records on the assessment of the final product.
30. Ability to prepare the prepacking and packing equipment and materials.
31. Ability to prepack a product in accordance with the technological instruction and operating instructions of facilities.
32. Ability to pack the prepacked product in accordance with the manufacturing task and operating instructions of facilities.
33. Ability to place the final product in the warehouse.
34. Ability to respect the modes of storing the final product and its expiry dates.
35. Ability to perform the accounting of products in the warehouse and draw up hand-out documents.
GENERAL competences:
1. Ability to complete work tasks in compliance with labour protection, electrical and fire safety, and environmental protection requirements (nature protection requirements, if it is stipulated in the respective sectoral laws and regulations), act in extreme situations responsibly, and provide first aid.
2. Ability to be aware of own responsibility in the context of civil society, identify and respect civil rights and carry out the civic duties, and establish and respect employment legal relationship.
3. Ability to assess the issues of professional activity from the economic and ethical standpoints, confidently and safely select and use information and communication technologies to complete a work task, and assume responsibility for own work outcomes while working in changing conditions.
4. Ability to establish and critically analyse interaction with other people.
5. Ability to plan time independently while completing a task individually or in a team, engage in teamwork effectively, and cooperate in a multicultural environment successfully, using intercultural communication.
6. Ability to express and interpret concepts, thoughts, facts, and opinion in the official language both orally and in writing, and communicate and use professional terminology in at least two foreign languages.
7. Ability to plan and take reasoned decisions on planning own career in the chosen professional area.