Salazones elaboration course: UF0354 Preparation of Cured and Las Canary Salazones

The meat industry is a type of food industry responsible for producing, processing and distributing animal meat to consumption centers. And like any other industry, it is not isolated from changes, but that this sector has evolved in technology, tastes and way of manufacturing. It has adapted to the new times, although there factors such as safety and bioprotection that must always be present. With this course, the student will learn the necessary knowledge for the procedure for the elaboration of cured and meat salazones

- Analyze the top -level maintenance procedures of machinery and equipment to the industrial elaboration of meat products, relating the basic operations of elaboration, the input and output products and the media used. - Perform, according to the formulation, dosage, mixed, and, where appropriate, kneaded and sausage of industrial products, achieving the required quality and in required hygiene and safety conditions. - Apply the elaboration techniques of meat derivatives: marinated, salted, cured, achieving the required quality and hygiene. Take samples during and at the end of the process in order to verify that the quality of the product is in accordance with the established specifications - analyze the fermentation -ruling and dried processes of previously conditioned meat derivatives, monitoring them.

Small establishments, frequently family, medium and large companies, dedicated to the development of meat products. In the first case they are self -employed or on behalf of others who serve the client and sell pieces of meat of various species, manipulate and prepare for immediate consumption and/or elaborate meat products in an artisanal or semiartesanal way. In the second case they are employed on their own who develop their activity in the functional areas of: Reception, equipment preparation, conditioning of raw materials, exploded, fillet, chopped, chopped and elaboration of meat products.

This formation is adjusted to the training itinerary of the Formative Unit UF0354 Preparation of Cured and Canal Salazones, 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 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 all those who want to guide their future work towards food industries, specifically in butcher shop and the development of meat products. As well as any other person who wants to update their professional knowledge within this area.

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.