Course UF0695 Food Handling, Safety and Environmental Protection of Slaughterhouses

PROFESSIONAL CERTIFICATES 100% On-line

Course UF0695 Food Handling, Safety and Environmental Protection of Slaughterhouses

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$207.00
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Duration

40 hours

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Credits

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Language

Spanish

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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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QUALIFICATION of having passed the NON-FORMAL TRAINING that accredits the Units of Competence included in the Training Unit UF0695 Food handling, safety and environmental protection in slaughterhouses, included in the Training Module MF0031_2 Slaughter, dressing and cutting of animals, regulated in Royal Decree 646/2011, of May 9, modified by the Royal Decree 990/2013, of December 13, which establishes the Certificate of Professionalism INAI0208 Slaughter, Slaughter and Butchering of Animals. In accordance with the Instruction of March 22, 2022, which determines the admission criteria for the training provided by persons requesting participation in the evaluation and accreditation procedure of professional skills acquired through work experience or non-formal training routes. EUROINNOVA TRAINING S.L. It is a participating entity in the file of entities of the Sepe, Ministry of Labor and Social Economy.

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Learn from the best in your sector

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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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Course information

Description
In the field of food industries, it is necessary to know the different fields of slaughter, slaughter and cutting of animals, within the professional meat area. Thus, this course aims to provide the necessary knowledge for food handling, safety and environmental protection in slaughterhouses.

Job opportunities

After completing this Slaughterhouse Course, carry out your professional activity in establishments of various sizes: industrial slaughterhouses, cutting rooms and butcher shops where livestock (cattle, horses, pigs, poultry and rabbits) are slaughtered. Developing the functions of reception, production (equipment preparation, execution and control of operations, product quality) and warehouse (storage and dispatch of products).

What does it prepare you for?

This training conforms to the training itinerary of the Training Unit UF0695 Food handling, safety and environmental protection in slaughterhouses. Certifying that you have passed the different Units of Competence included in it. And it is aimed at the accreditation of professional skills acquired through work experience and non-formal training. The route by which you will opt to obtain the corresponding Certificate of Professionalism, through the respective calls published by the different Autonomous Communities, as well as the Ministry of Labor itself (Royal Decree 659/2023, of July 18, which develops the organization of the Vocational Training System and establishes a permanent procedure for the accreditation of professional skills acquired through work experience or non-formal training).

Who is it addressed to?

This Course on Food Handling, Safety and Environmental Protection of Slaughterhouses is aimed at professionals in the world of food industries. Specifically those dedicated to the slaughter, dressing and cutting of animals, within the professional meat area. And in general to all those people interested in acquiring knowledge related to food handling, safety and environmental protection in slaughterhouses.

Objectives

The objectives to be achieved by carrying out this Slaughterhouse Course are the following: - Evaluate the consequences for the safety and health of products and consumers of the lack of hygiene in the means of production, their state or degree of deterioration and work habits. - Know the Hazard Analysis Plan and Critical Control Points and associated records in the slaughterhouse. - Analyze the risks and consequences on the environment, derived from the activity of the meat industry. - Analyze the risk factors and situations for safety and the prevention and protection measures applicable in the meat industry. - Know the maintenance at the user level of the equipment and tools necessary for slaughter and slaughter.

Course UF0695 Food Handling, Safety and Environmental Protection of Slaughterhouses

$207.00

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