Online Fish conditioning Course: MF0316_2 Conditioning and Fish Technology

Within the world of food industries it is necessary to know the different fields in the fish market and elaboration of fishing and aquaculture products, within the professional area Fishing products. Thus, with this course it is intended to provide the necessary knowledge for conditioning and fish technologies.

- Apply personal hygiene standards established by manuals or correct practices guides, guaranteeing the safety and health of food products in work areas. - Maintain the work and fishing areas and facilities in fish and fish industries, within the standards required by production. - Prepare and maintain in use the equipment and auxiliary means of elaboration, according to the procedure manuals and instructions for use, in order to guarantee production. - Perform the treatments prior to fishing products with specific techniques and modes, following the pre -established procedures for subsequent industrial use or in commercial establishments, guaranteeing quality, hygiene and production levels. - Prepare and incorporate substances (salazones, government fluids, oils, preservative solutions) to stabilize products, according to the procedure manual and work instructions, guaranteeing quality and hygiene. - Prepare and dispose of fish and shellfish, making their cooking and cooling, for their treatment and subsequent conservation.

It develops its activity in small fishing, frequently of a family type, being self -employed or on behalf of others. They also carry out their work in medium and large companies dedicated to the elaboration of products from fish and shellfish: frozen, preserves and semi -conserva, as well as factoring ships and fish markets.

This training adjusts to the training itinerary of the MF0316_2 Formative Module. 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 the professionals of the world of food industries specifically in fish market and elaboration of fishing and aquaculture products, within the professional area of fishing products, and to all those people interested in acquiring knowledge related to conditioning and fish technologies.

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.