Online Training
Course UF2462 Evaluation and Control of Hygiene in Meat Establishments
60 hours
Spanish
Educational institutions
175€
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Details to take into account
Multilingual support
Digital certificate included
Assistant Phia
Objectives
- Evaluate the application of general hygiene programs described in GHP and HACCP procedures through visual inspection and documentary control.
Career 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 it prepares 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).
Certificación
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.
