INAI0208 course Sacrifice, slaughtered and exploded animals (full professional certificate)

In the field of food industries, it is necessary to know the different fields of sacrifice, slaughtered and exploded of animals, within the professional area. Thus, with this course it is intended to provide the necessary knowledge to perform the assessment, sacrifice and slaughter operations of different animal species, preparing these for sacrifice. Winner channels and obtain edible pieces and spoils. Classify and store the final product, complying with the current technical-sanitary regulations. Manage the corresponding machinery and equipment, taking care of the cleaning of the facilities and the instruments.

- Perform the valuation, sacrifice and slaughter operations of animals and channels and the application and monitoring of traceability. - Watch the channel and condition the meat for distribution and marketing in butcher shop or for industrial use. - Control the reception, storage and issue of channels and pieces.

Exercise your professional activity in diverse establishments: industrial slaughterhouses in regional and local scope, annexed or independent exploded warehouses and butchers where cattle (beef, equine, pigs, birds and rabbits) developing the functions of reception, production (preparation of equipment, execution and control of operations, product quality) and warehouse (storage and expedition of products).

The present training is adjusted to the training itinerary of the INAI0208 Professional Certificate, slaughter, slaughtered and exploding of animals, certifying having exceeded the different competence units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the 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 the professionals of the world of food industries, specifically in the sacrifice, slaughtered and exploded of animals, within the professional area of meat and all those interested in carrying out the valuation, sacrifice and slaughtered operations of different animal species, preparing these for the sacrifice. Winner channels and obtain edible pieces and spoils. Classify and store the final product, complying with the current technical-sanitary regulations. Manage the corresponding machinery and equipment, taking care of the cleaning of the facilities and the instruments.

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.