Oil storage course: MF0030_2 course

Within the world of food industries it is necessary to know the different fields in obtaining olive oils, within the professional area of oils and fats. Thus, this course is intended to provide the necessary knowledge for the transfer and storage of olive oils.

- Identify and characterize transfer pumps, oil deposits, utensils and cleaning products for the final storage of olive oils in the cellar. - Determine the conditions that a warehouse and deposits must have to guarantee the optimal conservation and final storage of olive oils. - Perform the transfer, filtration and packaging operations sequenced, checking the formation of the lots. - Develop adequate analysis methods to check the results of the samples taken during and after the filling process. - Develop the initial oil tasting to proceed to its classification and verify that it meets the product specification.

It will exercise its activity in the olive oil industry, both in small, medium or large companies and cooperative societies, with advanced or traditional technology. In small industries, it may have some responsibility in the direction of production. In the greats, this technician will be integrated into a work team with other people of the same level of qualification where he will develop individual or group tasks.

This formation adjusts to the training itinerary of the MF0030_2 Transfer and storage of olive oils certifying having overcome the different competition 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 They are publishing 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 the professionals of the world of food industries specifically in obtaining olive oils, within the professional area of oils and fats, and to all those people interested in acquiring knowledge related to the transfer and storage of olive oils.

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.