Course UF2462 Evaluation and Control of Hygiene in Meat Establishments

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Course UF2462 Evaluation and Control of Hygiene in Meat Establishments

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$208.00
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Duration

60 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

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CERTIFICATION of having passed the NON-FORMAL TRAINING that accredits the Units of Competence included in the Training Unit UF2462 Evaluation and Control of Hygiene in Meat Establishments, belonging to the Training Module MF2137_3 Procedures of Good Hygiene Practices (GHP) and the Hazard Analysis and Critical Control Points System (HACCP), regulated in the Royal Decree RD 983/2013, of December 13, which establishes the Certificate of Professionalism AGAN0112 Assistance in Sanitary Controls in Slaughterhouses, Game Handling Establishments and Cutting Rooms. 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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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).
Course UF2462 Evaluation and Control of Hygiene in Meat Establishments

Información adicional del PROFESSIONAL CERTIFICATES

Course UF2462 Evaluation and Control of Hygiene in Meat Establishments

6 months de tutorización

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Course information

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Course information

Description
In the agricultural field, it is necessary to know the different fields of assistance in health controls in slaughterhouses, game handling establishments and cutting plants, within the livestock professional area. Thus, this course aims to provide the necessary knowledge to carry out operations linked to the development of audits of good hygiene practices (GHP) and the hazard analysis and critical control points (HACCP) system.

Job opportunities

He develops his professional activity as a dependent worker, being part of an inspection team, in slaughterhouses where animals for slaughter (ungulates, birds, lagomorphs) and farmed game are slaughtered and dressed, in each of the areas of the slaughter and slaughter line: reception of animals, stunning, slaughter, bleeding, scalding, skinning, evisceration, preparation, cooling and storage of carcasses, in cutting rooms in which they are deboned, They cut up and prepare carcasses and in game handling establishments where game and its meat are prepared, under the supervision and guidance of the person responsible for health controls.

What does it prepare you for?

This training conforms to the training itinerary of the Training Unit UF2462 Evaluation and Control of Hygiene in Meat Establishments, belonging to the Training Module MF2137_3 Good Hygiene Practice Procedures (GHP) and the Hazard Analysis and Critical Control Points System (HACCP), certifying having passed the different Competence Units included in it, and is aimed at the accreditation of the Competencies Professionals acquired through work experience and non-formal training, the route through which they will opt to obtain the corresponding Professional Certificate, 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. formal).

Who is it addressed to?

This course is aimed at professionals in the agricultural world, specifically in assistance with health controls in slaughterhouses, game handling establishments and cutting plants, within the livestock professional area, and at all those people interested in acquiring the knowledge necessary to carry out operations linked to the development of audits of good hygiene practices (GHP) and the hazard analysis and critical control points (HACCP) system.

Objectives

- Evaluate the application of general hygiene programs described in GHP and HACCP procedures through visual inspection and documentary control.

Course UF2462 Evaluation and Control of Hygiene in Meat Establishments

$208.00