MF0569-3 course elaboration of edible oils and fats

In the field of food industry, it is necessary to know the different fields of the oil industry and edible fats, within the professional area of oils and fats. Thus, this course is intended to provide the necessary knowledge for the elaboration of edible oils and fats.

- Organize and control the activities of reception, cleaning, storage, pre-treatment, pressed, grinding and hydrogenation, for the extraction of olive oils, seed oils or edible fats, according to the prescriptions of the procedure manuals, ensuring the required production and quality. - Supervise the preparation, cleaning and maintenance of machines and equipment for the elaboration and packaging of olive oil, seed oil or edible fats. - Supervise the execution of olive oil extraction processes, seed oils or edible fat according to the prescriptions established in the procedure manuals. - Verify that the packaging and packaging process of olive oils, seed oils or edible fats meet the pre -established quality criteria. - Supervise in the workplace the necessary protection measures to guarantee occupational safety and food hygiene, in the area of extraction of olive oils, seed oils or edible fats. - Verify the programming of the production system, as well as automatic facilities based on a established sequential process and control and maintain the facilities and auxiliary services.

It develops its activity in companies, both small and medium or large. Extraction, obtaining and packaging industries of olive oils, oleaginous seeds and obtaining edible fats. They are employed or their own workers who exercise their activity in management, management and supervision in functional areas of reception, extraction, production and packaging.

This training adjusts to the training itinerary of the MF0569_3 training module that they publish 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 industry, specifically in oil industries and edible fats, within the professional area of oils and fats, and all those interested in the elaboration of oils and edible fats.

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.