UF1279 Maintenance and Safety Course and Final Conservation Treatments and Equipment

The primary objective of this training unit is to facilitate the student the acquisition of the necessary competences to carry out the maintenance and safety operations of machinery and equipment for the preparation of raw materials and the elaboration of vegetable and cooked canned, as well as the application of subsequent conservation treatments, under the conditions established in the quality manuals.

-Determine the requirements and carry out the top -level maintenance operations of the final treatment equipment, the auxiliary media and the treatment cameras following the instructions. -Analize the risk factors and situations for personal safety and prevention and protection measures applicable to the area and final conservation treatments. -Describe the safety conditions and devices of the equipment used in the final conservation treatments. -Evaluate the alterations and anomalies observed in the environmental conditions of the Final Treatment of Canned and Plant Developed and inform by the established channels proposing corrective measures.

-Determine the requirements and carry out the top -level maintenance operations of the final treatment equipment, the auxiliary media and the treatment cameras following the instructions. -Analize the risk factors and situations for personal safety and prevention and protection measures applicable to the area and final conservation treatments. -Describe the safety conditions and devices of the equipment used in the final conservation treatments. -Evaluate the alterations and anomalies observed in the environmental conditions of the Final Treatment of Canned and Plant Developed and inform by the established channels proposing corrective measures.

This training is adjusted to the training itinerary of the Formative Unit UF1279 Maintenance and Safety of Machinery and Equipment of Final Conservation Treatments, certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through work experience and non -formal training, via which will opt for obtaining 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 all interested persons, either professional or for personal reason in relation to the activities of food industries in general and, more specifically, with the maintenance and safety of machinery and equipment for special vegetable conservation treatments.

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.