Name: Course UF2460 Hygienic Conditions for Personnel, Facilities, Equipment and Supplies of Meat Establishments en República Dominicana
Brand: EUROINNOVA INTERNATIONAL ONLINE EDUCATION
SKU: 309878-2101
Availability: InStock

Course UF2460 Hygienic Conditions for Personnel, Facilities, Equipment and Supplies of Meat Establishments

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Objectives

Content

Opportunities

What it prepares you for

Details to take into account

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Multilingual support

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Digital certificate included

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Assistant Phia

Objectives

- Define criteria for hygienic design and maintenance of establishments that sell meat and offal in accordance with the hygienic requirements demanded by regulations. - Apply techniques to evaluate the state of hygiene of facilities, equipment and tools prior to the slaughter of animals, taking into account cleaning and disinfection procedures. - Specify the hygiene of personnel and their work practices in accordance with regulations, estimating their health impact on obtaining meat.

Content

Career opportunities

He develops his professional activity as a dependent worker, being part of an inspection team, in slaughterhouses where animals for slaughter (ungulates, birds, lagomorphs) and farmed game are slaughtered and dressed, in each of the areas of the slaughter and slaughter line: reception of animals, stunning, slaughter, bleeding, scalding, skinning, evisceration, preparation, cooling and storage of carcasses, in cutting rooms in which they are deboned, They cut up and prepare carcasses and in game handling establishments where game and its meat are prepared, under the supervision and guidance of the person responsible for health controls.

What it prepares you for

This training is in accordance with the training itinerary of the Training Unit UF2460 Hygienic Conditions for Personnel, Facilities, Equipment and Supplies of Meat Establishments, belonging to the Training Module MF2137_3 Procedures for Good Hygiene Practices (GHP) and the Hazard Analysis and Critical Control Points System (HACCP), certifying having passed the different Competence Units included in it, and is aimed at the accreditation of the Professional Competencies acquired through work experience and non-formal training, a route through which you will be eligible to obtain the corresponding Certificate of Professionalism, through the respective calls published by the different Autonomous Communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the organization of the Vocational Training System and establishes a permanent procedure for the accreditation of professional skills acquired through work experience or non-formal training).

This course is aimed at professionals in the agricultural world, specifically in assistance with health controls in slaughterhouses, game handling establishments and cutting plants, within the livestock professional area, and at all those people interested in acquiring the knowledge necessary to carry out operations linked to the development of audits of good hygiene practices (GHP) and the hazard analysis and critical control points (HACCP) system.

Our training is 100% online, which allows students to self-regulate their study and adapt it to their own needs. We are committed to personalized and autonomous teaching, with an approach based on critical thinking and constructivism.

We have a highly specialized teaching team that will accompany you throughout the entire teaching-learning process. This will allow you to personalize your training even more, since we adapt to your pace and needs.

You will have access to our learning platform, MyLXP, from any device and at any time of the day, allowing you to decide how and when to study. All of this is possible thanks to our Educa LXP (Learning Experience Platform) methodology, an environment designed to boost your educational progress, encourage innovation and offer a personalized learning experience adapted to each need.

Certificación

CERTIFICATION of having passed the NON-FORMAL TRAINING that accredits the Units of Competence included in the Training Unit UF2460 Hygienic Conditions for Personnel, Facilities, Equipment and Supplies of Meat Establishments, belonging to the Training Module MF2137_3 Procedures of Good Hygiene Practices (GHP) and the Hazard Analysis and Critical Control Points System (APPCC), regulated in Royal Decree RD 983/2013, of December 13, which establishes the Certificate of Professionalism AGAN0112 Assistance in Sanitary Controls in Slaughterhouses, Game Handling Establishments and Cutting Rooms. In accordance with the Instruction of March 22, 2022, which determines the admission criteria for the training provided by persons requesting participation in the evaluation and accreditation procedure of professional skills acquired through work experience or non-formal training routes. EUROINNOVA TRAINING S.L. It is a participating entity in the file of entities of the Sepe, Ministry of Labor and Social Economy.

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