Types of Personnel Qualifications
- Food and Drink
- Meat Processing Technician
This program aims to develop field-oriented practical professionals who are capable of meeting the advanced hygiene and quality management requirements of the modern meat processing industry.
In addition, it seeks to establish a valid and reliable assessment system in accordance with the ISO/IEC 17024 international standard, thereby enabling the objective verification of the competencies of technical personnel.
Furthermore, the program is designed to cultivate skilled professionals equipped with precise yield management capabilities and systematic hygiene control competencies, ultimately contributing to improved productivity and enhanced food safety within the meat processing industry.
Carcass Receipt & Hygiene Inspection, Primal Cutting & Deboning, Specification Trimming & Yield Management, Vacuum Packaging & Cold-Chain
∙ At least 1 year of practical field experience in related fields such as meat processing, slaughterhouses, or meat packaging/processing businesses.
∙ Completion of at least 80 hours of a 'Specialized Meat Processing Training Course (Theory and Practice)' at an ISO/IEC 17024 certified body or state-designated training institution.
∙ Graduate (or expected graduate) with an associate degree or higher in a department related to animal husbandry or food engineering.
Primary test : Applicants must take the exam according to the attached application criteria and obtain at least 60 points.
Secondary test : Only those who have passed the primary exam can take the secondary exam.
