UF1278 Course Control of Processes and Safety and Hygiene

The primary objective of this training unit is to facilitate the student the acquisition of the necessary competences to carry out the control and hygiene processes control during the process of preparing vegetable and cooked preserves, as well as during the application of subsequent conservation treatments, under the conditions established in the quality manuals.

- Control the quality of preserves and plant products prepared following the established procedures and quality assurance regulations - Apply the labor safety and hygiene standards in preserving development operations - Analyze the risks and consequences on the environment derived from the activity of the preserve industry - Apply the necessary prevention and protection measures to guarantee personal safety and hygiene during the process of manufacturing

It develops its professional activity as an autonomous or on behalf of the professional family of food industries, both in the public sphere, and in private entities, whether large, medium or small businesses.

This training is adjusted to the training itinerary of the Formative Unit UF1278 Control of processes and safety and hygiene, certifying having overcome the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls 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 interested persons, either at a professional level or for personal reason in relation to the activities of food industries in general and, more specifically, with the control and hygiene processes control operations during the process of preparing vegetable and cooked preserves.

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.