UF0698 Course Facilities Management for the Development of Food Products

At present, in the world of food industries and within the professional area of diverse foods, more specifically in the auxiliary operations of elaboration in the food industry, it is very important to know the different processes for which they are carried out. Therefore, with this course it is about providing the necessary knowledge to know the management of facilities for the development of food products.

- Identify and act on the facilities and auxiliary services in the food industry. - Recognize and perform basic actions in the main types of processing and product processing facilities. - Distinguish and relate the risk factors and situations for personal safety and food safety and safety.

It develops its activity in the food industry of small, medium or large size, both those that are dedicated to the direct manufacture of food transformed, such as services and auxiliary products for the sector. It is integrated into a work team with other people where it develops standardized support in the areas of reception, preparation, elaboration and conservation, and operates automatically, devices, equipment and facilities in the production line and in the packaging and packaging. Always work under instructions and with elementary technical autonomy.

This training adjusts to the training itinerary of the UF0698 training unit facilities for the development of food products certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls Publishing the different autonomous communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the management of the professional training system and establishes a permanent procedure for the accreditation of professional competences acquired by work experience or non -formal training).

This course is aimed at all those who are dedicated to the world of food industries, more specifically in the auxiliary operations of elaboration in the food industry, within the professional area diverse foods that intend to obtain knowledge related to the management of facilities for the elaboration of food products.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.