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Course in Quality, Hygiene and Food Safety + 8 ECTS Credits (Baremable in competitive examinations*)

Add points to your scale with this training

Baremable course in oppositions and transfer competitions (consult the official bases).
Training adapted to the food hygiene requirements established in Regulation (EC) No. 852/2004.
Designed in accordance with current state regulations, R.D. 276/2007 (it is essential to consult the bases of your CC. AA.).

$419.00

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Duration

200 hours

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Credits

8 ECTS

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Language

Spanish

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No limit

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Agenda

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At the end of the course, you will obtain the accredited qualification

This is not just about learning, but also about accrediting your knowledge with the most important institutions in the sector:

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Course Qualification in Quality, Hygiene and Food Safety with 200 hours and 8 ECTS issued by UTAMED-Atlantic Mediterranean Technological University.* Course baremable in competitive examinations, always subject to the bases of the call, and the current regional legislation.

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Cloister

Learn from the best in your sector

magdalena arias garcia

Graduated in Human Nutrition and Dietetics, with a Master's Degree in Personalized and Community Nutrition and a Professional Certificate in Teaching for Employment Training. He has extensive experience in the field of Clinical and Sports Nutrition, as well as in the implementation and delivery of specialized training aimed at different groups. In addition, it develops educational materials in the area of nutrition and dietetics, based on scientific evidence and aimed at practical application in professional and training contexts.

Teaching experience:

Teacher in specialized training in nutrition: Design and implementation of training actions; Development of educational materials based on scientific evidence; Training adapted to different groups.

Professional experience:

Specialist in Clinical and Sports Nutrition: Nutritional advice in a clinical setting; Nutritional planning in sports.

Professional skills:

Clinical Nutrition; Sports Nutrition; Personalized and community nutrition; Design of nutrition training based on scientific evidence.

Languages:

Portuguese (B1).

Graduated in Human Nutrition and Dietetics, with a Master's Degree in Personalized and Community Nutrition and a Professional Certificate in Teaching for Employment Training. He has extensive experience in the field of Clinical and Sports Nutrition, as well as in the implementation and delivery of specialized training aimed at different groups. In addition, it develops educational materials in the area of nutrition and dietetics, based on scientific evidence and aimed at practical application in professional and training contexts.

Teaching experience:

Teacher in specialized training in nutrition: Design and implementation of training actions; Development of educational materials based on scientific evidence; Training adapted to different groups.

Professional experience:

Specialist in Clinical and Sports Nutrition: Nutritional advice in a clinical setting; Nutritional planning in sports.

Professional skills:

Clinical Nutrition; Sports Nutrition; Personalized and community nutrition; Design of nutrition training based on scientific evidence.

Languages:

Portuguese (B1).

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Course information

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The food industry is subject to strong control in terms of safety and quality. Despite this, every year it breaks production and export records and is constantly changing and modernizing. That is why it is a very demanding sector and must be staffed with the best professionals. With this training, you will be able to learn the main stages for the realization and implementation of a HACCP system that guarantees the quality and safety of both the product and the process, as well as its legal contextualization at a national and international level. A faculty of professionals and experts in quality and food safety will help you achieve these objectives and obtain the maximum benefit. This training adapted to the food hygiene requirements established in Regulation (EC) No. 852/2004 is essential for a professional who works with food, because it allows you to demonstrate to a Health inspection that the procedures followed are appropriate as you are qualified with specific training in these regulations.

Upon completion of this training, a wide range of opportunities will open to you in the control and regulations of the agri-food industry. You will acquire specific skills that will enrich your resume, allowing you to stand out in selection processes to apply for roles such as Food Quality Control Technician, Hygiene Auditor (HACCP), Packaging Line Supervisor or Food Safety Consultant. In addition, it is also a key training for those seeking to boost their candidacy in the competitive examination and transfer phase. Thanks to its university nature, it is aimed at candidates who need to add decisive points in their call (subject to the contest rules and regional regulations).

With this Higher Course in Quality, Hygiene and Food Safety you will acquire the necessary knowledge for a complete approach to quality and safety within a food company. You will learn the main characteristics for the correct implementation of a HACCP and quality management system that allows you to produce and sell completely safe foods.

This course is aimed at healthcare workers, especially nurses, although it is a qualification within the University's own teachings that does not qualify for professional practice, therefore according to article 37.7 of Royal Decree 822/2021, of September 28, which establishes the organization of university teaching and the quality assurance procedure for the qualifications included within the own teachings that do not require a prior university qualification to access to them, their purpose is the expansion and updating of knowledge, competencies and training or professional skills that contribute to a better job insertion of citizens without a university degree, so it will be open to anyone without a university access health degree who is interested in pursuing it. It is key training for those seeking to increase their score on the merit scale of competitions and transfer competitions. Thanks to its university nature, it is aimed at candidates who need to add decisive points in their call (subject to the contest rules and regional regulations).

- Know the alterations and contamination of foods and determine the causes and types of contamination of these. - Perform and distinguish the cleaning and disinfection procedures identified in the HACCP system. - Differentiate the concepts, levels and cleaning requirements used in different types of food industries. - Describe the operations, conditions and means used in cleaning facilities and equipment. - Recognize the general regulations and correct practice guides for the food industries.

Course in Quality, Hygiene and Food Safety + 8 ECTS Credits (Baremable in competitive examinations*)

$419.00

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Course in Quality, Hygiene and Food Safety + 8 ECTS Credits (Baremable in competitive examinations*)

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At the end of the course, you will obtain the accredited qualification

Learn from the best in your sector

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