UF0053 Application of hygienic-sanitary norms and conditions in restoration

The catering service has currently revolutionized the world of gastronomy, since not only seeks to offer food and drink, but the attention, decoration of the place and the design of the dishes becomes relevant when choosing a service. With this course the student will learn the necessary knowledge to execute the hygienic-sanitary standards in catering operations.

- Identify and interpret the hygienic-sanitary standards of mandatory compliance related to facilities, local, ulter and food handling. - Classify and interpret the labeling of more common products and cleaning supplies, according to their applications, describing properties, advantages, ways of use and respect for the environment. - Identify authorized cleaning products and supplies and use the appropriate ones in each case, according to the characteristics of food and drinking production units. - Classify and explain the most common food risks and toxyinfections, identifying their possible causes - Comply with the hygienic -sanitary standards and correctly apply the cleaning and order methods when operating with equipment, machines, supplies and genres and when cleaning the facilities.

It develops its professional activity in both large and medium -sized catering companies, generally private, although they can also be public.

This training adjusts to the training itinerary of the UF0053 training unit application of hygienic-sanitary norms and conditions in restoration, certifying having exceeded the different competence units included in it, and is aimed at the accreditation of the professional competences acquired through work experience and non-formal training, via which will opt for obtaining the corresponding certificate of professionalism, through the respective calls 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 all those who want to guide their future work towards basic catering operations, more specifically to the application of hygienic-sanitary norms and conditions in restoration. As well as any other person who wants to update their professional knowledge within 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.