Et Ürünleri İşleme Operatörü (Seviye 4) MYK Meslek Yeterlilik Belgesi

ISCO 08: 8160

ISCO 08: 8160

The person who has this qualification;

• Explains OHS and environmental protection risks and measures in business processes.
• Explains possible hazards and risks in working processes and OHS measures.
• Distinguish appropriate behavior and measures in emergency situations.
• Explains the methods and procedures for waste classification in the production environment.
• Explains the rules and procedures to ensure work organization and food safety in production.
• Explains the organization and record keeping rules in the working processes that he is responsible for.
• Explains the measures to protect personal health.
• Explains the personnel hygiene rules.
• Explains the hygiene and sanitation rules and measures to ensure food safety in the production environment.
• It ensures the functionality, safety and hygiene of the environment, machinery and equipment prior to production.
• Applies the OHS and hygiene rules in the production environment.
• The production environment makes machinery and equipment ready for production.
• Makes material preparations for production.
• Prepares dough for emulsified meat products.
• The mixture is ready.
• It emulsifies the mixture.
• It checks the dough suitability.
• It fills.
• Prepares the filling materials
• Prepares filling equipment.
• It fills the product.
• It shapes the product.
• It makes the product ready for packaging.
• It ferments the sausage.
• It applies heat treatment to the product.
• It cools the products.
• Performs packaging and labeling operations.
• Makes necessary controls for packaging.
• Follows the packaging process.

This qualification aims to document professional learning outcomes and does not contain key competences.

Quantification and consideration; It is carried out in accordance with the conditions and methods defined in the relevant National Competence, in line with the Vocational Qualifications Authority Examination, Measurement, Evaluation and Certification Regulation by the certification bodies authorized by MYK. In measurement and evaluation, different methods such as written and oral exams, performance exams, observation, interview, simulation, role-play, portfolio and on-the-job supervision are used.

Quality assurance processes are carried out in accordance with the VQA Quality Assurance Document and the Guidelines in its annex.

Establishment and Approval of National Qualifications:

National qualifications developed by institutions and organizations that have the power to represent the sector and profession, and VQA working groups; It is submitted for the opinion of all relevant parties for at least 15 days, verified by VQA Sector Committees and approved by VQA Board of Directors. National qualifications are reviewed every five years at the latest, depending on national occupational standards.

Assesment and evaluation:

It is carried out by certification bodies accredited by TURKAK according to ISO/EN 17024 Standard and authorized by VQA in accordance with VQA legislation and conditions and methods defined in national qualifications. Measurement and evaluation activities are carried out in accordance with the pre-determined and announced exam programs. Information on qualification forms, evaluators, measurement and evaluation criteria and methods are included in the exam programs. All measurement and evaluation processes are recorded and stored on camera. Records are kept under the conditions and periods defined in VQA legislation. Measurement and evaluation activities are subject to internal and external verification processes. Evidence of verification activities is shared with the relevant institution, file managers and audit team via VQA Web Portal.

Certification:

VQA Vocational Qualification Certificate is issued to individuals who are determined to be successful by the Authorized Certification Bodies. The activities for the design and printing of VQA Vocational Qualification Certificate are carried out by VQA. Security measures such as data matrix and hologram are applied for VQA Vocational Qualification Certificate, and the accuracy of the documents can be checked on VQA Web Portal. Self-Assessment: Authorized Certification Bodies carry out self-assessment activities every year in accordance with VQA legislation and TS EN ISO / IEC 17024 Accreditation Standard. All corrective and preventive action records and supporting documents are kept and submitted to VQA with a self-assessment report.

External Evaluation:

External evaluation of Authorized Certification Bodies is carried out by TÜRKAK (TS EN) in accordance with ISO/IEC 17024 Standard, and by VQA through programmed and unscheduled audits in accordance with VQA legislation. External evaluation reports are submitted to Authorized Certification Bodies and VQA Board of Directors.

Regular Review:

The external evaluation activities and results of VQA Audit Department are regularly reviewed by VQA Executive Board. In addition, TÜRKAK's external evaluation activities and results are subject to regular review by the European Accreditation Union. Information Management Systems: Authorization, measurement-evaluation, certification, self-assessment and external evaluation processes are carried out through VQA Portal. Feedback Mechanisms: In all processes related to qualification, stakeholder participation is ensured at the highest level and opinions, suggestions, objections and complaints are evaluated in accordance with the legislation.

There is no entry requirement.

This is a mandatory qualification for the profession.

Vocational Qualifications Authority Law

Regulation on Preparation of National Occupational Standards and National Qualifications

Vocational Qualifications Authority Examination, Measurement, Evaluation and Certification Regulation

Audit Procedures and Principles for Vocational Qualifications Authority Certification Bodies

Meat Processing Operator (Level 4) qualification certificate is valid for 5 years.