Practical Course Food Manipulation: Practical Course: Food Manipulation

There is little that is known about food safety not only at the particular level but at the labor level, on many occasions a product is not well manipulated causing serious consequences for the customer or user of such product or service, therefore causing serious losses to the business or company and exposing itself to fines, sanctions or at the end of it. That is why it is of vital importance to avoid all these consequences, that we have good knowledge or good preparation in food handling. This course prepares not only for obtaining the necessary knowledge for proper manipulation but also to put it into practice through a plan, the traceability plan, which will allow the manipulative process to be carried out in a coherent, orderly and organized way, thus avoiding possible errors in the different phases of manipulation of a product or service.

- Know the basic regulations on food handling. - Know the importance from the hygienic-health point of view that has food correctly manipulate and increase the sense of responsibility in the manipulator. - Know the repercussions of misuse of work instruments in the different food chain processes. - Identify those situations in which food pollution is possible. - Sensitize about the causes of poisoning and how to prevent them. - Know hygiene practices and general prevention measures. - View self -control systems, such as APPCC.

To work on the preparation, manufacture, transformation, elaboration, packaging, storage, transport, distribution, sale, supply and services of consumer food products.

The course prepares you to know in depth the basic regulations of food handling, its correct and adequate manipulation in terms of temperatures, storage, hygiene, food pollution and its types, security, feeding, prevention and important aspect to be carried out, a good traceability plan that will help in the entire manipulation process for coherent control of said handling, let's say that it is a guide, a way to follow so that we do Important points in this process.

This course is aimed at professionals in the services sector that entails food handling such as hospitality, hotels, leisure centers with food store, supermarkets, etc. that they intend to follow the current regulations in terms of product quality and want to take care of the hygiene, cleaning and health of their work center and its product. The course is also focused for non -expert people who either want to work in the aforementioned sector or want to expand their knowledge in this area.

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.