Description of Profession
The dairy-cheese technician is the technically qualified professional, who is employed in the production of various forms of standardized or processed milk (fresh, pasteurized, high pasteurization, UHT, concentrated, powder, etc.), or Products (butter, cream, cheese, yogurt, milk desserts, etc.), intended for human consumption.
More
No requirements.
Candidate obtains the certificate after passing the exam.
The certificate is valid for 10 years.
The certified professional obtains:
- - Proof of professional qualifications
- - Professional ID card, a globally work asset
- - Self confidence
However it is worth noting that:
The European Accreditation Bodies have founded the European co-operation for Accreditation (EA), one of the main goals of which is to promote the international recognition of both the accreditation provided by its members and the accredited services by maintaining reliable multilateral agreements (MLAs). ESYD is one of the founding members of EA. Since March 2004, ESYD has become a signatory to the MLAs for Testing Laboratories, Calibration Laboratories and Inspection Bodies and since March 2005 for Certification Bodies for all provided services (persons, products, quality management systems, environmental management systems).
Through the co-operation between accreditation bodies at global level, accreditation recognition of MLAs signatories is expanded to most industrially developed countries, such as U.S.A., Canada, Japan, China, Australia etc.
ESYD regularly participates in the EA General Assemblies and in the meetings of the EA Committees for MLAs, Laboratories, Certification and Inspection Bodies. ESYD is a member of the International Laboratory Accreditation Collaboration – ILAC
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