MF0544-1 Basic Food Product Operations Course

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 basic operations of food products processes.

- Perform routine and specific tasks in the operations of elaboration of food products, using the ulter and equipment necessary for the continuity of the process. - Collaborate in the management of auxiliary facilities and services, optimizing the resources available in compliance with energy saving regulations. - Contribute to adoption, in work situations of their competence, of the necessary protection measures to guarantee personal safety and health and standards that ensure food quality and health within the activities of their competence.

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 MF0544_1 Basic Operations of Food Product Processes Certifying the Different Units of Competition Included, and is aimed at the accreditation of the professional competences acquired through the work experience and of the 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 basic operations of food products processes.

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.