MF0031-2 course Sacrifice, slaughtered and poured animals

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 of meat. Thus, with this course it is intended to provide the necessary knowledge for the sacrifice, slaughtered and exploded of animals.

- Analyze the technical-sanitary conditions, which the slaughterhouses must gather. - Analyze the procedures for receiving, management and stabulation of supply animals and birds, prior to sacrifice. - Characterize the sacrifice operations of supply animals, birds and hunting. - Characterize the slab operations of supply animals, birds and hunting. - Identify the technical-commercial criteria for the classification of channels. - Relate the technical-sanitary conditions in industrial cold treatments with each type of channel or piece, to facilitate the maturation and conservation of the meat. - Evaluate the consequences for the safety and health of the products and consumers of the lack of hygiene in the means of production, their state or degree of deterioration and work habits. - Know the Danger Analysis Plan and critical points of control and associated records in the slaughterhouse. - Analyze the risks and consequences on the environment, derived from the activity of the meat industry. - Analyze the risk factors and situations for safety and prevention and protection measures applicable in the meat industry. - Know the user maintenance of the equipment and tools necessary for sacrifice and slaughter.

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).

This training adjusts to the training itinerary of the MF0031_2 formative module that they publish 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 the sacrifice, slaughtered and exploded of animals.

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.