Ingen diastitel

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Presentation of The Danish Meat Trade College -
Roskilde
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Denmark
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A few facts about Denmark

• Population of 5,45 million inhabitants.
• Consists of 407 islands and the mainland,
  Jutland.
• Total area 43,098 square km.
• Annual pig production 25 million.
• Member of European Union
• Most important industries
• Industry (e.g. transport, oil, clothing, wind
  energi, IT, pharmaceuticals)
• Agriculture
• Tourism

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Some facts of Agriculture
Some facts about Danish meat production
8.800 pig producers 25 mio. slaughterpigs
6.599 herds of cattle 549.000 pieces of
cattle 100 poultry producers - 122
mio. chicken

• Pig producers

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Danish pigmeat exports
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The Danish Meat Trade College some facts
Promotor The Danish Meat Industry Year of
establishment 1964 Legal status Self-governed
institution Number of staff 280 Number of
students/participants 20.000 per annum Annual
turn over DKK 210.000.000 - EURO
28.000.000
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Centre of Training and know-how for the Food
Industry
Vocational education Higher technical
education Further training programmes Internat
ional consultancy and training programmes
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The Training Institution of the Danish Meat
Industry

• Skilled worker education
• Industrial and retail butcher education
• Casing cleaning education
• Unskilled worker training
• Basic introduction courses as well as
• Specialised courses on site in the companies

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The Training Institution of the Danish Meat
Industry

• Full scale pig slaughter house for training
• Full scale butcher shop
• Local training on site with our trainers
• Training in Danish, English and Polish
• Cooperation between meat companies, unions and
  the College updating of educations and training
  programme

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Vocational Training Programme Skilled worker
education
Industrial butcher - 2 years basic 1 year
specialized education
C O N T R A C T
E X A M
E X A M

P R A C T I C E
P R A C T I C E
P R A C T I C E
P R A C T I C E
P R A C T I C E
P R A C T I C E
P R A C T I C E
P R A C T I C E
BASIC TRAINING 10 WEEKS
3 weeks School
3 weeks School
5 weeks School
3 weeks School
3 weeks School
3 weeks School
4 weeks School
2 years
1 year
3 areas of specialisation - Slaughtering of
pigs - Meat processing - Cattle slaughtering

• In total 34 weeks of school training, practical
  andtheoretical in college training abattoir
• 115 weeks of practical training in company

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10 weeks basic educational programme (also
conducted in English for EU-citizents)

• Theory and demonstration of slaughtering
• De-boning
• Knowledge of tools and equipment
• Animal anatomy and welfare
• Hygiene
• Own control systems in production
• Health- and environmental issues
• Information technology
• First aid

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The programme contains

• Practical training in full- scale slaughter house
  facilities
• Practical training in de-boning of pigs
• Knowledge of yield and quality control
• Knowledge of hygiejne regulations
• Generel knowledge of industry related
• issues

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Conditions for participation

• Education subsidized fully for EU-citizens by
  the Danish State
• Fee for accomodation and board 120 /week
• Courses can be started after further agreement
• Taught in English language

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MARKET PRICES
MARKET PRICES
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Inside your company Your control your
responsibility
Outside the company
Outside the company Market price?
Raw material Market price?
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Education and training of the industrial meat
sector
Management education (eg. cooperation with
Cranfield)
Top-management
Management
Production management edu-cation Hygiene
management Time and motion study
Production management
Supervisors/floor managers
Motivational courses
Production staff
Skilled worker education Work instructor
education
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Training activities for the Danish Meat Industry

• Training of unskilled workers - Basic
  introduction courses of 5-8 weeks as combination
  of theoretical lessons(7 days) and practical
  training. Subjects e.g.
• Personal safety and hygiene
• Meat/quality control
• Product knowledge
• Work environment and safety
• Labour market conditions
• Calculation/arithmetic
• First Aid and fire protection
• Language education (for non- Danish Citizents)

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Slaughtering De- boning for the Meat Industry
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Further Processing - Sausage Making
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v
Cutting and de-boning of Pork
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Training activities for the Meat Industry

• Examples of further training activities
• Work instructor education
• Production management education
• Time and motion study
• Hygiene management
• Motivational courses
• Management education (Fellowship)
• Taylor made programmes

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• 1. Work instructor education
• Training of selected skilled staff in
  instruction of floor personnel during the basic
  training programmes
• 3 weeks programme 2 weeks follow up
  after 1 year
• Subjects are e.g.
• Pedagogical tools
• Instruction techniques
• Planning of training programmes
• Calculations- work instructions
• Use of tools
• Work safety
• Use of AV equipment
• Instructors duties and obligations during
  training of staff

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• 2.Production management education
• Skilled employees with potential for middle
  management functions with min. 2 years experience
  - 4 weeks programme.
• Subjects of programme e.g.
• Work organisation
• Management and cooperation-
• Communication
• Production control
• Logistics
• Rationalisation
• Knowledge of work study
• Production planning
• Personal planning
• Production reporting
• Models for wages
• Balancing of production line
• Planning of education and training of staff
  

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• 3. Hygiene Management
• Target group middle management - 3 days
  programme
• Further education in hygiene, microbiology and
  own check systems
• Personal and production hygiene
• Education involving practical cases from daily
  work situations
• Knowledge about how to motivate and instruct
  personnel
• Knowledge of own check systems and HACCP
  control of production hygiene

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• 4.Time and Motion Study
• Theoretical and practical knowledge about methods
  for time and motion study
• Efficiency balancing of line
• Target group is employees with experience from
  meat production.
• Purpose of the course is to qualify the
  participants to use time and motions study
  methods in the production area.

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Hygiene/Haccp/Quality
The Bridge flexibility, quality and cooperation
Motivational courses
Quality in Life privately and at work
Process and Product Quality Assurance
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Cranfield Fellowship for the Red Meat
IndustryWorld class management techniques
combined with meat production management
techniques
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• KEY ATTRIBUTES
• Accelerated management development
• Combines award winning management training and
  red meat industrytechnical training from European
  meat business experience
• Ensures knowledge gained in the classroom is
  rapidly applied in the workplace and embedded
  into the participants.
• Builds leadership skills via workplace projects
  with real business benefits
• Focuses on change management and challenges
  current practice by developing high achieving
  leaders of change
• Accredited coaching support to assist with
  in-company development

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Training Activities for the Danish Meat Industry

• Veterinarians and Veterinarian Auxiliaries
  Training
• Practical meat control
• HACCP
• Hygiene and own control systems

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Education for Retail Butchering Delicatessen
3½ years vocational training programme
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Basic Training of Cooks Bakers Waiters Event
makers Special food educational programmes for
young people with need for extra
support Education of Nutrition
assistants Cleaning assistants Safety guards

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Educational Programmes for the Pharmaceutical
Industry - Food Processing Industry -
Biotechnology Industry - Chemical Industry
2½ years educational programmes
Project work and practice in relevant companies
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Life Long Learning
The Danish Meat Trade College in Roskilde -
Denmark www.srts.dk
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Thank you for your attention