MF0557-3 Course Organization of a Food Production Unit

In the field of food industries it is necessary to know the different fields of the meat industries, within the professional area. Thus, this course is intended to provide the necessary knowledge for the organization of a food production unit

- Classify the different methods of programming and production planning in relation to the different management techniques according to the company's policy. - Evaluate different programs for calculating amounts and flows of raw materials and materials according to the manufacturing program. - Classify the different methods of management of production according to patterns established in the production program. - Identify task allocation systems for areas, equipment and people of a production unit. - Examine the production control program with the ratios established according to the manufacturing program. - Evaluate manufacturing costs in a production unit in accordance with established operational procedures. - Analyze the Occupational Risk Prevention Plan implemented in a production unit in the food industry according to the production plan.

It develops its activity in meat industries, in small, medium and large companies, as well as in Comárcal and Industrial Mataderos and in Raise Rooms. It is integrated into a work team with other people of the same or lower level of qualification, performing supervision tasks and control of the operators of their production unit. He acts as an intermediate command that organizes and directs the work of a group of people in his charge, and in turn depends on a higher level technical manager of who receives instructions and to which he informs.

This formation is adjusted to the training itinerary of the MF0557_3 Training Module Organization of a Food Production Unit, certifying having exceeded the different competence 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 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 the meat industries, within the professional area, and to all those interested in acquiring knowledge related to the organization of a food production unit.

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.