1. The KNOWLEDGE at the level of notion:
1.1. basic principles of a healthy diet;
1.2. basic principles of communication;
1.3. basic laws and regulations stipulating food circulation;
2. The KNOWLEDGE at the level ofunderstanding:
2.1. anatomical structure of animals;
2.2. sensory (organoleptical) and laboratory assessment of the meat to be used in the product manufacturing;
2.3. requirements regarding materials that come into contact with food;
2.4. basic principles of an internal control system in a food company;
2.5. general hygiene requirements in a meat product manufacturing company;
2.6. information on further education opportunities;
2.7.use of information technologies;
2.8. professional terminology in the official  language.
3. The KNOWLEDGE at the level of use:
3.1. methods and approaches for manufacturing of meat products;
3.2. good manufacturing practice;
3.3. hygiene practice;
3.4. required quantity of meat, food additives, and auxiliary materials for execution of a task and their conformity with safety and quality requirements;
3.5. rules for exploitation of technological machines, tools, and equipment;
3.6. conformity of meat product manufacturing with technological instructions and hygiene requirements;
3.7. storage modes of meat, food additives, and auxiliary materials;
3.8. rules for marking meat products;
3.9. sensory (organoleptical) and laboratory assessment of meat products;
3.10. basic principles of cleaning, washing, and disinfecting
3.11. legal employment relations;
3.12. labour protection (electrical safety and fire safety rules, personal labour protective equipment);
3.13. environmental protection;
3.14. provision of the first aid;
3.15. basic principles of professional and general ethics;
3.16. official language.

1. To have good knowledge of the laws and regulations stipulating food circulation and requirements of internal control system of the company.
2. To arrange the workplace for meat products manufacturing rationally.
3. To identify meat from various species of animals.
4. To determine the required quantity of meat, food additives, and auxiliary materials, and to assess the execution of order and quality.
5. To have good knowledge of, and select methods and approaches for the manufacturing of, meat products.
6. To have good knowledge of storage modes of food additives and auxiliary materials.
7. To understand the process of meat product manufacturing.
8. To prepare and use meat product manufacturing machines, tools and equipment, in accordance with their functions.
9. To manufacture meat products professionally and in compliance with hygiene requirements.
10. To detect and eliminate non-conformities that arise during the process of meat product manufacturing, analyse their causes and, if necessary, inform the direct manager.
11. To ensure appropriate exploitation of meat product manufacturing equipment (disassembling, washing, disinfection, and assembling).
12. To use appropriate cleaners, detergents, and disinfectants.
13. To understand the marking of meat products.
14. Not to expose oneself and other persons to risks while manufacturing meat products.
15. To observe the  basic principles of professional and general ethics.
16. To listen to instructions and cooperate with the direct manager.
17. To perceive, assess, and use the information obtained in the process of labour qualification improvement.
18. To observe the requirements of legal employment relations.
19. To assess and use personal labour protective equipment and working clothes.
20. To observe the requirements of the labour protection, electrical safety and fire safety laws and regulations.
21. To observe safety signs and respond to safety signals.
22. To know how to act in the event of fire, electrical injury, and other accidents.
23. To provide the first aid.
24. To perform the work duties in accordance with the requirements of the environmental protection laws and regulations without causing harm to the environment.
25. To perform work without assistance and assume responsibility for the result of their own work.
26. To know the official language.
27. To use professional terminology in the official language.

1. Ability to understand and observe good hygiene practice guidelines in the manufacturing of meat products.
2. Ability to sensorily (organoleptically) assess the amount and quality of resources required for manufacturing of meat products in order to execute a planned order.
3. Ability to set up their own workplace and manufacture meat products rationally.
4. Ability to manufacture meat products in compliance with technological requirements set by the company.
5. Ability to prepare and use technological machines, tools,  and equipment in accordance with their functions in the process of meat product manufacturing.
6. Ability to use appropriate cleaners, detergents,  and disinfectants.
7. Ability to adapt to changes in the company internal control system including introduction of new technologies and improvement of technological machines and equipment.
8. Ability to improve professional skills, assess and creatively use their own experience in manufacturing of meat products.
9. Knowledge and observance of the principles of marking meat products.
10. Ability to follow current trends and latest technologies in the manufacturing of meat products using various sources of information and information technologies.
11. Ability to perform work without assistance or in a group and assume responsibility for the result of their own work.
12. Ability to observe the basic principles of professional and general ethics.
13. Ability to observe the basic principles of communication in cooperation with clients and colleagues.
14. Ability to observe requirements of legal employment relations.
15. Ability to use practically personal labour protection equipment, observe the requirements of  electrical safety and fire safety laws and regulationsand the internal rules of procedure of the company.
16. Ability to provide the first aid.
17. Ability to observe the requirements of the environmental protection laws and regulations and perform the work duties without causing harm to the environment.
18. Ability to communicate in the official language.
19. Ability to understand concepts used in the laws and regulations on food circulation and professional terminology of meat product manufacturing processes.

Professional knowledge
At the conceptual level:
1. Requirements of the Food Code (Codex Alimentarius) – Food Safety Standards, Hygiene Requirements, Good Manufacturing Practice, HACCP, etc.
2. Sector-specific regulatory requirements for ensuring traceability.
3. Laws and regulations governing food safety.
4. Self-control system based on the principles of Hazard Analysis and Critical Control Points (HACCP) (IT).
5. Types of threats.
6. Cross-contamination risks.
7. Types and operating principles of refrigeration equipment.
8. Accounting of raw materials and warehouse inventory (IT).
9. Instrumental measurement methods.
10. Laboratory information management system (IT).
11. Product storage regimes.
12. Warehouse and logistics system (IT).

At the comprehension level:
1. Minimum hygiene requirements for personnel food handling companies.
2. Safe food product.
3. Good hygiene practices.
4. Guidelines on hygiene requirements for meat product manufacturing companies.
5. Fundamental principles of quality control in a manufacturing company.
6. Principles of traceability.
7. Prevention of potential risks.
8. Rules for operating devices and measuring instruments.
9. Microbiological contamination risks during the cooling stage.
10. Carcass structure.
11. Carcass classification and categories.
12. By-products and their characteristics.
13. Fundamental principles and schemes of dividing carcasses.
14. Carcass storage.
15. Food safety hazard risks during pre-processing.
16. Sensory evaluation methods.
17. Rules for arranging and using technological devices and manual equipment.
18. Technological production flow.
19. Production processes in the technological scheme (IT).
20. Regulatory requirements for the identification (labelling) of meat products.
21. Organoleptic assessment and sampling.
22. Types of portioning, filling, and packaging devices.
23. Types, characteristics, and selection of portioning, filling, and packaging materials.
24. Mandatory requirements for product labelling.
25. Characteristics of non-conforming products.
26. Corrective actions for non-conforming products.

At the application level:
1. Personal hygiene requirements.
2. Personnel hygiene requirements.
3. Mandatory health examinations.
4. Minimum hygiene requirements for meat product manufacturing companies.
5. Hygiene procedures (cleaning, washing, and disinfection).
6. Cleaning agents and disinfectants.
7. Safety Data Sheets.
8. Traceability system (IT) in the food supply chain (accompanying documents for products, food identification and accounting, product labelling, internal records).
9. Traceability at the relevant stage of the production process.
10. Requirements for self-control systems of companies.
11. Use of measuring instruments.
12. Types of pre-processing technological devices and their operation.
13. Temperature measurement methods and devices.
14. Meat storage methods.
15. Requirements of technological instructions for meat refrigeration processing.
16. FIFO rotation principle.
17. Meat cutting devices and sharpening equipment.
18. Instrument sterilisation equipment.
19. Sensory assessment of carcasses and fractions.
20. Hygiene requirements for pre-processing of carcasses.
21. Responsible management of waste/by-products.
22. Quality indicators of raw materials.
23. Labelling information for raw materials and materials.
24. Potential food safety hazards.
25. Operation of technological devices and equipment.
26. Cleaning agents and disinfectants.
27. Types and characteristics of continuous and batch operation equipment.
28. Methods for disinfecting devices and equipment.
29. Technological devices for ensuring the full production cycle.
30. Equipment for ensuring the full production cycle and manual operations.
31. Representation of production processes in the technological scheme (IT).
32. Reading of automatically, computerised, or digitally recorded data.
33. Methods for thermal processing of meat products.
34. Labelling of meat products.
35. Quality indicators of meat products.
36. Main types of packaging (conventional (open) packaging, vacuum packaging, modified atmosphere packaging, thermoformed packaging, skin packaging, aseptic packaging, preservation in jars and cans, biodegradable and environmentally friendly packaging).
37. Organoleptic indicators of meat products.
38. Performance of measurements of technical and physical/chemical parameters.
39. Quality measurements of meat products (pH, moisture, temperature, etc.).
40. Packaging methods and techniques.
41. Types and applications of vacuum packaging or modified atmosphere packaging.
42. Operating principles of portioning and packaging devices.
43. Portioning and packaging methods and techniques.
44. Responsible management of packaging.
45. Main functions of meat product packaging.
46. Records of self-control systems.
47. Types and operating principles of internal transport.
48. Conditions for the arrangement of finished products in the warehouse.
49. Principles of palletising operations.

General knowledge
At the conceptual level:
1. Fundamentals of entrepreneurship.
2. Regulatory enactments in the field of activity.
3. Types of business operations.
4. Statehood of the Republic of Latvia and its legal framework.
5. Society and its development trends.
6. Occupational safety system.
7. Civil defence system.
8. Environmental protection system.
9. Work environment risk factors and their assessment methods.

At the comprehension level:
1. Protective measures for reducing the impact of work environment factors on health.
2. Laws and regulations related to labour law.
3. Operational principles of computers and office equipment.
4. Data protection requirements.
5. Prerequisites for effective communication.
6. Economic resources.
7. Fundamental principles of ergonomics at work.
8. Patterns of facts, theories, and professional activity.
9. Patterns of facts, theories, and professional activity.
10. Concepts and theories of fundamental science.
11. Grammar and language function.
12. Principles of sustainable development.
13. Fundamental principles of sustainable economy.
14. Rights, obligations, and responsibility of an individual.
15. Learning strategies.
16. Nature of civil society.
17. Professional career development.
18. Nature of social dialogue and mechanisms for cooperation.
19. Fundamental principles of statistics.
20. Context of language and communication.
21. Diversity of language and communication in different contexts.
22. Vocabulary.
23. Types of verbal and non-verbal interaction.

At the application level:
1. Official language.
2. Sector-specific terminology.
3. At the conceptual level:
4. Intercultural interaction.
5. Vocabulary in a foreign language.
6. Units of measurement and shapes.
7. Mathematical methods and calculations.
8. Mathematical terminology.
9. At the conceptual level:
10. Laws and regulations governing the ICT sector.
11. Preparation of documents.
12. Information and communication system security.
13. Data security.
14. Work with office equipment.
15. Process of organising the work environment.
16. Self-organised work process.
17. Planning methods.
18. Social and political structure of society.
19. Manifestations of social well-being.
20. Social diversity and the principle of equality.
21. Fundamental principles of general and professional ethics.
22. Positive communication techniques.
23. Contract and its forms.
24. Labour protection regulations.
25. Preventive measures for eliminating work environment risk factors.
26. Safety signals and signs.
27. Occupational safety equipment and its use.
28. Safe and ergonomic work techniques.
29. Fire safety regulations.
30. Action in the event of fire.
31. Electrical safety regulations.
32. Environmental protection regulations.
33. Civil defence regulations.
34. Response to emergency situations.
35. ABC principles of first aid.
36. Principles of ‘green thinking’.
37. Self-assessment mechanisms.
38. Planning of the study and career path.
39. Fundamental principles of time management.

Professional skills and attitudes
1. To maintain personal hygiene.
2. To comply with personal hygiene requirements.
3. To responsibly comply with production hygiene requirements when performing a work task.
4. To apply sectoral-specific internal and external regulatory requirements regarding hygiene in the performance of tasks.
5. To perform sanitation procedures (cleaning, washing, disinfection) according to hygiene programs.
6. To comply with general hygiene requirements for rooms and equipment.
7. To make electronic/digital records to ensure traceability at every stage of meat product manufacturing.
8. To label (identify) all materials, auxiliary materials, tools, and other items used in the production.
9. To prevent the circulation or use of unlabelled (unidentified) raw materials, auxiliary materials, and other items in production.
10. To accurately apply the introduced self-control system requirements for meat product manufacturing companies in own work.
11. To implement the established product and process control measures according to the self-control system.
12. To make timely and accurate records on the product at the production stage, including digitally.
13. To follow the standard operating procedures, instructions, and other regulatory documentation.
14. To assess the operational condition of technological devices and equipment.
15. To prepare devices and equipment for operation in accordance with operating instructions.
16. To verify the readiness of technological devices and equipment for work processes.
17. To ensure compliance with technological instructions during cold processing.
18. To monitor measurement instrument readings and make records.
19. To follow the FIFO principle ‘first in, first out’ in cold storage chambers.
20. To perform thawing of carcasses/raw materials.
21. To cut carcasses according to yield standards and the work task into:
– large pieces;
– portioned pieces;
– small pieces;
– minced meat products;
– and others.
22. To identify and separate animal by-products not intended for food purposes during carcass cutting.
23. To assess changes in raw material quality indicators during pre-processing.
24. To assess and monitor potential safety hazards during pre-processing.
25. To identify the prepared raw materials and materials for the production process.
26. To perform sensory evaluation of raw materials after pre-processing.
27. To assess and verify the suitability of technological devices for the task to be performed, including for specific types of meat products.
28. To ensure the preparation of technological devices and equipment (including manual tools) for the full meat product manufacturing cycle.
29. To perform hygienic sanitation of technological devices and equipment before and/or after the production process.
30. To set technological parameters on technological devices.
31. To evaluate the received meat for compliance with the product groups to be manufactured.
32. To prepare natural and artificial casings for meat product manufacturing.
33. To prepare filling and/or packaging containers.
34. To manufacture meat products:
– cooked meat products;
– smoked meat products;
– dried and cured meat products;
– salted and marinated meat products;
– pâtés and emulsified products;
– intermediate products;
– offal products, etc.
35. To identify (label) meat products in accordance with regulatory requirements.
36. To organoleptically assess the product’s compliance with its description/specification.
37. To perform simple instrumental measurements to assess product quality and make records.
38. To select samples for laboratory testing of products.
39. To prepare portioning or packaging devices and equipment for operation in accordance with operating instructions.
40. To clean, wash, and disinfect portioning or packaging devices and equipment.
41. To accept a product for packaging and place it into portioning or packaging devices.
42. To pack products using portioning, filling, or packaging devices in accordance with operating instructions for these devices.
43. To set the parameters specified in the operating instructions for portioning or packaging devices.
44. To label the finished product and record information to ensure traceability of labelling.
45. To assess the compliance of the manufactured product with the specification.
46. To assess and monitor technological parameters of devices.
47. To assess and monitor potential safety hazards during the processes.
48. To assess the quality indicators of the finished product.
49. To move the finished product to storage using various transport and palletising devices and equipment.
50. To observe storage regimes for the finished product.

General skills and attitudes
1. To communicate in the official language.
2. To use professional terminology in the official language.
3. To communicate verbally and in writing in foreign languages.
4. To use professional terminology in at least one foreign language.
5. To communicate with different social groups in a multicultural environment.
6. To use easy-to-understand language in communication.
7. To use mathematical methods and calculations when performing work tasks.
8. To compare quantities, drawing conclusions for the optimal performance of work tasks.
9. To stay informed about the latest technological developments in the sector.
10. To use a computer and the Internet for the performance of work tasks.
11. To prepare professional work documentation.
12. To communicate using communicative information technologies.
13. To comply with information technology security and personal data protection requirements.
14. To perform work tasks with quality, meeting the established deadlines.
15. To use the allocated resources effectively.
16. To put forward proposals for improving work processes.
17. To engage in the company’s cultural environment.
18. To fulfil the civic duties.
19. To participate consciously in civic and social life.
20. To build interaction with other individuals, respecting human rights and equality.
21. To recognise oneself as part of modern society.
22. To recognise the relationship between different spheres and phenomena of society and morality and ethics.
23. To respect the rights and obligations of the employer and employee.
24. To comply with the organisation’s internal rules of procedure.
25. To act in accordance with occupational safety, fire safety, electrical safety, and environmental protection requirements.
26. To prepare the workplace for safe work performance.
27. To identify potential risks when performing work tasks.
28. To safely operate technological devices and equipment.
29. To provide first aid to prevent a critical health condition.
30. To act responsibly in an emergency situation.
31. To formulate sustainability values, principles, and objectives.
32. To act in accordance with the principles of ‘green thinking’ in professional activity and daily life.
33. To assess own professional experience and the level of professional skills.
34. To explore opportunities for the development of own professional activity.
35. To acquire new skills according to labour market needs.

Professional competences
1. Ability to comply with the minimum hygiene requirements, recognising the importance of personal and personnel hygiene and health status in the production of safe meat products.
2. Ability to identify hygiene requirements and their importance at all stages of meat product manufacturing.
3. Ability to perform sanitation procedures (cleaning, washing, disinfection) according to hygiene programs.
4. Ability to comply with requirements for ensuring traceability of meat products within the scope of own competence.
5. Ability to make electronic/digital records in a timely and accurate manner to ensure traceability at every stage of meat product manufacturing.
6. Ability to comply with requirements for traceability of meat product manufacturing in the company within the scope of own competence, in accordance with the requirements of the traceability system.
7. Ability to comply with the requirements of the self-control system of the meat product manufacturing company within the scope of own competence.
8. Ability to implement the established product and process control measures in accordance with the rules of the self-control system.
9. Ability to prepare technological devices and equipment for pre-processing in accordance with the operating instructions.
10. Ability to cool meat while preserving its higher nutritional value.
11. Ability to ensure meat storage in accordance with storage regimes and product flow requirements.
12. Ability to cut carcasses in accordance with the requirements for sale and/or further processing.
13. Ability to identify and separate animal by-products not intended for food purposes during carcass cutting.
14. Ability to use the resources available in the company rationally, promoting sustainable production.
15. Ability to independently monitor the quality indicators of raw materials during pre-processing and take corrective actions in cases of potential food safety hazards during pre-processing.
16. Ability to take corrective actions in cases of potential food safety hazards during pre-processing.
17. Ability to independently prepare technological devices and equipment for production processes.
18. Ability to perform hygienic sanitation of technological devices and equipment before and/or after the production process.
19. Ability to perform all operations of the technological process in meat product manufacturing, using automation and digital skills in the technological process.
20. Ability to ensure the manufacturing of high-quality and safe meat products within the scope of own competence.
21. Ability to manufacture meat products of varying complexity in accordance with the technological scheme/instruction and regulatory requirements.
22. Ability to identify (label) meat products in accordance with regulatory requirements and the type of product.
23. Ability to assess quality indicators of different meat products.
24. Ability to organoleptically assess and describe the manufactured product.
25. Ability to perform instrumental measurements for quality control.
26. Ability to prepare portioning and packaging devices, equipment, and materials for a specific work task.
27. Ability to pack products using portioning, filling, or packaging devices in accordance with operating instructions for these devices in order to promote sustainable production.
28. Ability to monitor the technological parameters on portioning and/or packaging devices.
29. Ability to assess the compliance of the manufactured product with the specification.
30. Ability to monitor the operation of portioning and packaging devices.
31. Ability to recognise and identify a non-compliant finished product.
32. Ability to move the finished product to storage using various transport and palletising devices and equipment.
33. Ability to observe storage regimes for the finished product.

General competences
1. Ability to communicate verbally and in writing in the official language, using professional terminology.
2. Ability to perform work tasks in accordance with the principles of intercultural communication.
3. Ability to communicate verbally and in writing in one foreign language in the work environment, using professional terminology.
4. Ability to use mathematical calculations when performing work tasks.
5. Ability to explain technological development trends in the sector.
6. Ability to use information and communication technologies for the performance of professional work tasks.
7. Ability to perform work tasks with quality, in accordance with the available resources and within the established deadlines.
8. Ability to participate in generating new ideas for improving work processes.
9. Ability to consciously fulfil civic duties.
10. Ability to participate in social life, following the principles of equality and ethical standards.
11. Ability to establish relationships and comply with the internal regulations of the organisation.
12. Ability to perform work tasks responsibly, in accordance with occupational safety, environmental protection, electrical safety, fire safety, and civil defence requirements.
13. Ability to critically assess work environment risk factors within the scope of own competence.
14. Ability to act responsibly in an emergency situation and provide first aid.
15. Ability to apply the principles of sustainable development and ‘green thinking’ in professional activity and daily life.
16. Ability to improve own skills for professional development.