MF0766-3 Course Preparation of prepared meat products

In the field of meat industries, it is necessary to know the different fields of the meat industries, within the professional area. Thus, with this course it is intended to provide the necessary knowledge to control the elaboration of products and meat preparations and their automatic production systems, as well as the sacrifice, slaughtered and exploded of the animals.

- Describe the operation and needs of production machines and equipment and supervise top -level maintenance operations. - Specify the requirements of water, air, cold, heat and electricity, machines and processes and supervise the operation and maintenance of auxiliary services that ensure their supply. - Control the application of Hygiene and Occupational Safety and Emergency Standards in the operations of the process of producing products and meat preparations. - Apply personal hygiene standards and cleaning, disinfection, disinfection and deratization systems in the meat industry. - Identify and perform the tasks of reception, selection, conservation and internal distribution of raw and auxiliary materials in the meat industry. - Identify and control the previous treatments of meat raw materials (selection, cleaning and exploding of channels and meat parts) following the pre -established procedures for subsequent industrial use or in commercial establishments. - Control the preparation and incorporation of substances (salazones, government fluids, sauces, oils, preservative solutions, additives, spices, starters crops, liquid fumes) to stabilize meat products and preparations, according to work instructions. - Apply the techniques of producing products and meat prepared (preserves, semi -conservats, salazones, acidification, freezing, refrigeration, dried, patches, cooking and precooked dishes, smoked, textured protein concentrates and others), correctly operating the machinery and production equipment, carrying out the quality autocontrol according to the references. - Control the packaging and packaging operations of the products and meat preparations, verifying the handling of the available equipment and the storage of the finished products.

It develops its activity in meat industries, in small, medium and large companies, as well as in Comárcal and Industrial Mataderos and in Raise Rooms. It is integrated into a work team with other people of the same or lower level of qualification, performing supervision tasks and control of the operators of their production unit. He acts as an intermediate command that organizes and directs the work of a group of people in his charge, and in turn depends on a higher level technical manager of who receives instructions and to which he informs.

This training is adjusted to the training itinerary of the MF0766_3 training module, elaboration of meat prepared products, certifying having exceeded the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and non -formal training, via which you 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 the professionals of the world of food industries, specifically in the meat industries, within the professional area, and to all those interested in acquiring knowledge related to the control of the elaboration of products and meat preparations and their automatic production systems, as well as the sacrifice, slaughtered and exploded of the 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.