Amtlicher Fachassistent (Fleischkontrolleur)/Amtliche Fachassistentin (Fleischkontrolleurin)

Official expert assistants are trained in a school-based Ausbildung (vocational training). Learning locations for in-person events include classrooms at educational institutions, laboratories at municipal or state (Bundesland) authorities responsible for food surveillance, or institutions commissioned by them. For practical training, designated livestock farms, slaughterhouses, cutting plants, processing plants, cold storage or freezer facilities, and potentially import inspection points determined by the competent authority are used.

Occupation Type: Ausbildung (vocational training) occupation. Type of Training: School-based training at various educational institutions (regulated by a European regulation, implemented in federal or state (Bundesland) law). Duration of Training: Varies depending on the educational program and class schedule (full-time/part-time). Learning Locations: Educational institution and internship company. What does one do in this profession? Official expert assistants inspect hygienic conditions in livestock farms, slaughterhouses, cutting plants, and meat processing facilities on behalf of official food surveillance. They check whether regulations regarding livestock farming, slaughter methods, hygiene standards, and meat labeling are adhered to. For this purpose, they examine slaughter animals, take meat samples after slaughter, test them for trichinae (roundworms), and, if necessary, send the samples to a laboratory for further examination. They also monitor processes such as loading slaughter animals and the slaughter method.

Varies depending on the educational program and class schedule (full-time/part-time).

Hour distribution (example): Theoretical Instruction: 400 teaching hours. Content includes animal welfare (transport and slaughter), anatomy and physiology, pathology and epidemiology, execution of slaughter animal and meat inspection, hygiene (holding facility, slaughterhouse, slaughter technology), market law and organization, legal studies, infectiology and parasitology, supervision of businesses, animal husbandry, and administration. Practical Instruction: 500 teaching hours. Total Hours: 900 teaching hours.

Varies depending on the educational path, e.g.: Course fees or tuition fees, exemption and examination fees, costs for specialized literature and work materials, costs for professional clothing, costs for external accommodation.

During theoretical and practical training, one acquires knowledge such as: The anatomical and physiological structure of slaughter animals and what to consider pathologically in slaughtered animals; which epidemics (especially viral, bacterial, and parasitic diseases) can affect slaughter animals; which hygienic measures are necessary regarding slaughter, meat, operation, and personnel; how samples are taken; what specific characteristics different types of meat have; how meat is checked for trichinae and how laboratory results are evaluated; how the HACCP procedure is to be applied and how HACCP-supported procedures are checked; how raw meat is treated, packaged, transported, and prepared; what slaughter and quality inspection methods exist; how species-appropriate animal husbandry and the well-being of animals during transport and up to slaughter are ensured.

One should be prepared for the following conditions and requirements: Theoretical Instruction: For full-time, full-day classes on at least four weekdays; for part-time, usually on weekends or evenings, or block instruction. Learning Format: Typically in-person events; participation in classes at the educational institution together with other aspiring official expert assistants (possibly not at the place of residence), reviewing content at home. Practical Exercises: Practical work (under guidance), e.g., in a slaughter, cutting, or processing plant designated by the competent authority, as well as in veterinary offices, cold storage, or freezer facilities. Environment: Odors in slaughterhouses and stables, sterile work during sample collection. Clothing: Protective clothing, e.g., gloves. Requirements: Sense of responsibility (e.g., for temperature measurements in cold storage, warehouse, and sales rooms), diligence (e.g., for recognizing disease patterns in slaughter animals).

No remuneration is paid for the training.

In-depth knowledge in the following school subjects are good prerequisites for successful training: Biology: E.g., to understand the physiology and pathology of slaughter animals, as well as microbiology. Economics/Law: E.g., to observe legal regulations during meat inspections. German: E.g., to prepare lists, reports, and documentation. Mathematics: E.g., to evaluate examination results.

The following Ausbildung (vocational training) alternatives are available for the profession of Official Expert Assistant: Food Sector: Food Technology Assistant. Commonality: Apply food and hygiene legal regulations, conduct quality controls, take and examine samples. Cleanliness and Hygiene Sector: Hygiene Inspector. Commonality: Conduct hygiene controls, take samples.

In 2004, the European Parliament published the regulation with special procedural rules for the official control of certain animal products intended for human consumption. This regulation established the requirements for the professional qualifications of official veterinarians and the supporting specialized personnel. In 2007, the "Animal Food Monitoring Regulation" was announced at the federal level (Bundesebene). This federal regulation, based on the European regulation, sets out the requirements for Official Technical Assistants and grants authorization for the federal states (Bundesland) to issue further regulations.

Official Technical Assistant is a vocational training (Ausbildung) regulated by a European directive, which has been implemented into federal (Bundesrecht) or state (Landesrecht) law. Depending on the education provider, admission requirements and the duration of the training may vary. Some training courses focus either on red meat or poultry.

In some federal states (Bundesland), it is possible to complete the practical training in only one of two specializations (red or white meat). This shortens the training period accordingly.

Graduation title: Official Technical Assistant.

After their vocational training (Ausbildung), Official Technical Assistants work in municipal offices and authorities responsible for food monitoring and consumer protection. Through adaptive further training (Anpassungsweiterbildung), Official Technical Assistants can keep their specialized knowledge current or bring it up to date. The range of topics extends from food and kitchen hygiene to laboratory work. Advanced training (Aufstiegsweiterbildung) helps to progress professionally and reach leadership positions. A logical step is to complete further training as a Food Inspector. With a university entrance qualification (Hochschulzugangsberechtigung), one can also pursue higher education (Studium) and, for example, obtain a Bachelor's degree (Bachelorabschluss) in Food Chemistry.

Regulation at EU level: Regulation (EU) 2017/625 of the European Parliament and of the Council of 15.03.2017 on official controls and other official activities performed to ensure the application of food and feed law and rules on animal health and welfare, plant health and plant protection products, amending Regulations (EC) No 999/2001, (EC) No 396/2005, (EC) No 1069/2009, (EC) No 1107/2009, (EU) No 1151/2012, (EU) No 652/2014, (EU) 2016/429 and (EU) 2016/2031 of the European Parliament and of the Council, Council Regulations (EC) No 1/2005 and (EC) No 1099/2009 and Council Directives 98/58/EC, 1999/74/EC, 2007/43/EC, 2008/119/EC and 2008/120/EC, and repealing Regulations (EC) No 854/2004 and (EC) No 882/2004 of the European Parliament and of the Council, Council Directives 89/608/EEC, 89/662/EEC, 90/425/EEC, 91/496/EEC, 96/23/EC, 96/93/EC and 97/78/EC and Council Decision 92/438/EEC (Official Controls Regulation).

Generally, at least a Hauptschulabschluss (secondary school leaving certificate) is required, as well as in some cases a preliminary internship or proof of relevant professional experience, or an apprenticeship (Ausbildung) or employment contract with a district (Landkreis) or an independent city (kreisfreie Stadt). Furthermore, the following are required for admission to the training (Ausbildung): Proof of health suitability through a medical certificate; a certificate of good conduct (Führungszeugnis); if applicable, minimum age (e.g., 18 years). Handling food requires instruction and a certificate from the public health department (Gesundheitsamt).