MF0546-1 general hygiene course in the food industry

Within the world of food industries, it is necessary to know the different fields of professionalism within the industry, within the professional area diverse foods. Thus, with this course it is intended to provide the necessary knowledge to carry out cleaning and general hygiene operations in equipment and facilities and support for environmental protection in the food industry and, publicize the importance of good hygienization of the systems and equipment of food industries to reduce and reduce pollution or possible alterations in the transformation of different food products.

- Perform routine cleaning and general disinfection of work areas, facilities, machinery and equipment of the food industry, following manuals and procedure instructions. - Act at all times following the hygiene standards established in the guides of good practices and in current legislation, to guarantee the health and safety of food products. - Contribute to the realization of the collection, purification and discharge operations of waste that guarantee the protection of the environment.

Any company in the food industry, small, medium or large, performing simple and routine tasks and operations, which imply a degree of basic autonomy, always working under instructions of a superior manager. It develops its activity in the areas of care and maintenance of facilities and equipment and in work related to internal transport and storage.

This training adjusts to the training itinerary of the MF0546_1 general hygiene in the food industry certifying having exceeded the different competence units included, and is aimed at accreditation of the professional competences acquired through the work experience and non -formal training, via which 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 every professional in the world of food industries, specifically those who present interest in the professional field referring to general hygiene within the food industry, within the professional area of diverse foods, and to all those interested in acquiring knowledge at the professional or personal level related to general hygiene in the food industry.

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.