MF0033-2 course and warehouse controls of meat products

In the field of food industry, it is necessary to know the different fields of sacrifice, slaughtered and exploded of animals, within the professional area of meat. Thus, with this course it is intended to provide the necessary knowledge for the operations and control of warehouse of meat products.

- Receive raw materials, materials and products provided by suppliers or production, controlling their correspondence with what is requested. - Store and conserve the goods in response to the requirements of the products, to optimize the available resources. - Prepare external orders and the issuance of stored products, according to the specifications agreed with the customer. - Control the stocks of channels and meat pieces, to verify their quality.

Exercise your professional activity in diverse establishments: industrial slaughterhouses in regional and local scope, annexed or independent exploded warehouses and butchers where cattle (beef, equine, pigs, birds and rabbits) developing the functions of reception, production (preparation of equipment, execution and control of operations, product quality) and warehouse (storage and expedition of products).

This training adjusts to the training itinerary of the MF0033_2 Training Operations and Warehouse Control of meat products, certifying having exceeded the different competition 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 They are 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 from the world of food industry, more specifically those linked to sacrifice, slaughtered and exploded of animals, within the professional area, and all those interested in acquiring knowledge related to the operations and control of warehouse of meat 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.