Online Training
200 hours
Spanish
Educational institutions
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Multilingual support
Digital certificate included
Assistant Phia
- 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. - Evaluate animal welfare and hygiene requirements in slaughter operations depending on the species of supply, birds and game. - Specify slaughtering operations for supply, poultry and game species carcasses taking into account hygiene and food safety criteria. - Analyze conditioning factors of hygiene and food safety during the preparation and handling of carcasses and offal of food, poultry and game species, distinguishing hygienic practices. - Evaluate the application of general hygiene programs described in GHP and HACCP procedures through visual inspection and documentary control.
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.
This training conforms to the training itinerary of 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, through which you will opt 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).
