UF0695 Course Food Handling, Safety and Environmental Protection of Mataderos

In the field of food industries, it is necessary to know the different fields of the sacrifice, slaughtered and exploded of animals, within the professional area. Thus, this course is intended to provide the necessary knowledge for food manipulation, safety and environmental protection in slaughterhouses.

The objectives to be achieved with the realization of this slaughterhouse course are the following: - Evaluate the consequences for the safety and health of the products and consumers of the lack of hygiene in the means of production, of its state or degree of deterioration and of the 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.

After performing this slaughterhouse course, you exercise your professional activity in diverse size establishments: industrial slaughterhouses, exploded rooms and butchers where you are found cattle (beef, equine, pigs, birds and rabbits). Developing the functions of reception, production (equipment preparation, execution and control of operations, product quality) and warehouse (storage and issuance of products).

This training conforms to the training itinerary of the Formative Unit UF0695 Food, safety and environmental protection in slaughterhouses. Certifying having overcome the different competition units included. And is aimed at the accreditation of the professional competences acquired through work experience and non -formal training. Via for which it will choose to obtain the corresponding certificate of professionalism, through the respective calls that 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 of food manipulation, safety and environmental protection of slaughterhouses is aimed at professionals in the world of food industries. Specifically those dedicated to sacrifice, slaughtered and exploded of animals, within the professional area. And in general to all those interested in acquiring knowledge related to food manipulation, safety and environmental protection in slaughterhouses.

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.