UF2537 Fish and Seafood Conservation Course

The fish and seafood conservation course is presented as a unique opportunity to enter a sector in constant growth and high labor demand. The correct conservation of fish and shellfish is crucial to guarantee food security and the quality of the final product. With this course, you will acquire advanced knowledge about the technology of conservation processes, as well as on the necessary safety and hygiene in the facilities, equipment and materials used. In addition, you will learn to prevent occupational risks, ensuring a safe and efficient work environment. This course is designed to provide you with key skills that will allow you to stand out in the labor market, opening doors to new professional opportunities. Its online format offers you the flexibility of learning at your own pace and from anywhere, facilitating conciliation with other responsibilities. Participating in this course will not only expand your professional horizon, but will also position you as an expert in a field of vital importance for the food industry. Do not miss this opportunity to contribute significantly to the value chain of sea products. Sign up and transform your professional future!

- Understand the technology of fish and shellfish conservation processes. - Identify safety and hygiene techniques in conservation facilities and equipment. - Apply occupational risk prevention standards in the conservation of marine products. - Analyze the most effective conservation methods for fish and shellfish. - Evaluate the quality and freshness of preserved fish and shellfish. - Recognize the appropriate materials for the conservation of marine products. - Implement safe practices for fish and shellfish manipulation.

- Technician in Fishery Products Conservation - Quality Supervisor in Seafood Processing Plants - Specialist in Safety and Hygiene in the Fishing Industry - Conservation Process Inspector - Consultant in Occupational Risk Prevention in the Fishing Sector - Responsible for Frigorific Warehouses - Entrepreneur in seafood conservation and distribution businesses

The fish and shellfish conservation course prepares you to dominate advanced conservation techniques, ensuring the quality and freshness of the product. You will learn about conservation process technology, as well as to implement safety and hygiene measures in facilities, equipment and materials. In addition, you will be able to identify and prevent specific occupational hazards of the sector, guaranteeing a safe work environment. This course is complementary and not enabling for professional practice. This training is adjusted to the training itinerary of the Formative Unit UF2537 Conservation of fish and she 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).

The Conservation and Seafood Conservation Course is aimed at professionals and graduates of the fishing and food sector that wish to expand or update their knowledge in technology for conservation, safety and hygiene process of facilities, equipment and materials, as well as in the prevention of occupational hazards. This course is not enabling for professional practice.

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.