Vegetable canned treatment course: MF0294_2 Final Treatments of Person

In the field of the world of food industries it is necessary to know the different fields in the manufacture of canned vegetables, within the professional area preserves vegetable. Thus, this course is intended to provide the necessary knowledge for the final treatments of canned vegetables.

- Prepare and maintain in use of the equipment and auxiliary means for the application of conservation treatments, according to the manuals of procedures and instructions for use, in order to guarantee production. - Apply heat treatments to pasteurize or sterilize products following the rules of procedure manuals, guaranteeing food quality and hygiene. - Obtain refrigerated, frozen or ultra -Gelled products, applying industrial cold treatments in established conditions, guaranteeing food quality and hygiene. - Perform during the process the sampling, the tests and tests with the required precision, verifying that the quality of the product is in accordance with the established specifications. - Adopt in work situations within their competence the necessary protection measures to guarantee security.

It develops its activity in the Conservera industry, in small, medium and large companies, with very different organizational-technological levels. It is integrated into a work team with other people of the same or lower level of qualification, where it will develop individual and group tasks. It will depend organically on an intermediate command. In certain cases, of small industries, or in which manual operations still have relevance, it can exercise operators and depend on their exercise directly on the production manager.

This training adjusts to the training itinerary of the MF0294_2 Final Treatments of Person 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 professionals in the world of food industries specifically in manufacturing vegetable preserves, within the professional area of vegetable preserves, and to all those interested in acquiring knowledge related to the final treatments of vegetable preserves.

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.