Course MF2137-3 Procedures for Good Hygiene Practices (GHP) and the Hazard Analysis and Critical Control Points System (HACCP)

Online Training

Course MF2137-3 Procedures for Good Hygiene Practices (GHP) and the Hazard Analysis and Critical Control Points System (HACCP)

Name: Course MF2137-3 Procedures for Good Hygiene Practices (GHP) and the Hazard Analysis and Critical Control Points System (HACCP) en El Salvador
Brand: EUROINNOVA INTERNATIONAL ONLINE EDUCATION
SKU: 309918-2101
Availability: InStock

icon-image--AbjlOSDZzVEJNY0s3S__icon_7yVPEV

200 hours

icon-image--AcnI1bkFZTjZZaTE3U__icon_xJgfxr

icon-image--AWUI0N2tWMzVrNzMzT__icon_DgE8xz

Spanish

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.

Instituciones educativas

$360

Request information

I'm interested I'm interested

I'm interested

Details to take into account

icon-image--AUzhDQ3dCN3hXZ1RaS__icon_p9pcRc

Multilingual support

icon-image--AQVZldVUybkd2c2xSS__icon_ptJqNh

Digital certificate included

icon-image--AV0haRDQrMjBZRURoV__icon_zyt3R8

Assistant Phia

Objectives

- Define criteria for hygienic design and maintenance of establishments that sell meat and offal in accordance with the hygienic requirements demanded by regulations. - Apply techniques to evaluate the state of hygiene of facilities, equipment and tools prior to the slaughter of animals, taking into account cleaning and disinfection procedures. - Specify the hygiene of personnel and their work practices in accordance with regulations, estimating their health impact on obtaining meat. - Evaluate animal welfare and hygiene requirements in slaughter operations depending on the species of supply, birds and game. - Specify slaughtering operations for supply, poultry and game species carcasses taking into account hygiene and food safety criteria. - Analyze conditioning factors of hygiene and food safety during the preparation and handling of carcasses and offal of food, poultry and game species, distinguishing hygienic practices. - Evaluate the application of general hygiene programs described in GHP and HACCP procedures through visual inspection and documentary control.

Content

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 Module MF2137_3 Procedures for Good Hygiene Practices (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 Professional Competencies acquired through work experience and non-formal training, through 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).

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.

Our training is 100% online, which allows students to self-regulate their study and adapt it to their own needs. We are committed to personalized and autonomous teaching, with an approach based on critical thinking and constructivism.

We have a highly specialized teaching team that will accompany you throughout the entire teaching-learning process. This will allow you to personalize your training even more, since we adapt to your pace and needs.

You will have access to our learning platform, MyLXP, from any device and at any time of the day, allowing you to decide how and when to study. All of this is possible thanks to our Educa LXP (Learning Experience Platform) methodology, an environment designed to boost your educational progress, encourage innovation and offer a personalized learning experience adapted to each need.