1. The KNOWLEDGE at the level of notion:
1.1. quality systems;
1.2. basics of nutritional health;
1.3. basics of food technology;
1.4. laws and regulations regarding food circulation;
2. The KNOWLEDGE at the level of understandingunderstanding:
2.1. basic principles of food hazard and critical control points (HACCP) – (Hazard Analysis and Critical Control Point – hazard analysis and critical control point method);
2.2. food chemistry;
2.3. basics of food microbiology (pathogenic and microorganism indicators), food poisoning;
2.4. drinking water composition and laboratory test types;
2.5. basics of food hygiene;
2.6. basics of economics;
2.7. professional terminology in the official language and one foreign language.
3. The KNOWLEDGE at the level of use:
3.1.laboratory glassware and equipment;
3.2. laboratory operating procedures;
3.3. methods of qualitative and quantitative analysis;
3.4. physical, chemical, and microbiological analysis methods of food products, environmental objects, and drinking water;
3.5. types of analysis documentation;
3.6. labour protection;
3.7. environmental protection;
3.8. first aid;
3.9. personal and collective labour protection products;
3.10. activities in emergency situations;
3.11. fire safety measures;
3.12. work hygiene;
3.13. basics of communication;
3.14. official language;
3.15. one foreign language at the professional communication level;
3.16. professional ethics;
3.17. information technologies;
3.18. legal employment relations.

1. To perform microbiological and chemical analyses of raw materials, food products, and environment samples (water, air, surface washings).
2. To work with chemical substances, reagents and feeds.
3. To use laboratory equipment, tools, and computer techniques to perform sample analyses, result assembling and data accounting.
4. To adjust the Latvian State standards and internationally approved standards upon necessity, as well as other technical documentation.
5. To perform calculations of the analysis results.
6. To perform work duties complying with labour safety and environmental protection requirements determined for chemical and microbiological laboratories.
7. To use electronic equipment according to electrical safety regalement requirements.
8. To use fire prevention products and act in the event of the fire.  
9. To act in emergency situations.
10. To use safety signs and signals.
11. To provide the first aid.
12. To use clothes suitable for work.
13. To use personal and collective labour protection products.
14. To use washing and disinfectants for laboratory and inventory care.
15. To work independently and in a team.
16. To take responsibility for the results of your work.
17. To comply with hygiene requirements.
18. To comply professional ethical principles.
19. To speak in the official language.
20. To speak in one foreign language at the professional communication level.
21. To use professional terminology in the official language and one foreign language.
22. To comply with legal labour relation standards.

1. The ability to independently and precisely perform chemical and microbiological analyses of food products, supplies, and environmental samples.
2. The ability to work with measuring and control tools, evaluate control results.
3. The ability to keep laboratory equipment and tools clean and in working order, to provide quality and accuracy in the results of analyses.
4. The ability to calculate and document analysis results precisely and in good time.
5. The ability to understand and comply with the main quality system requirements, also requirements related to specific work task performance.
6. The ability to use laboratory equipment and tools, supplies and materials, work clothes, personal and collective labour protection products according to the requirements of Occupational Health and Safety Regulations.
7. The ability to comply with explosion safety, fire safety, and electrical safety requirements, act accordingly if necessary and to provide the first aid.
8. The ability to recognize safety signals and signs and act accordingly.
9. The ability to take responsibility for the results of your work, rational uses of work time and resources.
10. The ability to plan and organize the own work in the laboratory.
11. The ability to work in a team without creating conflicts and psychological discomfort at work.
12. The ability to coordinate your own activities with specialists at different level.
13. The ability to communicate in the official language and one foreign language.
14. The ability to comply with legal employment relation standards and environmental requirements.