UF1680 Course of Operations for the Preparation of Pave and Plant Juices

In the field of food industries, it is necessary to know the different fields of canned industries and vegetable juices, within the canned vegetable area. Thus, with this course it is intended to provide the necessary knowledge to control the manufacture of preserves and plant juices is and its automatic production systems.

- Identify and perform the tasks of receipt, selection and internal distribution of raw and auxiliary materials in the canned preserves and plant juices, considering the documentation to be completed and the controls to be carried out based on incoming raw materials. - Identify and control the previous operations of plant materials (selection, washing, calibrated) following pre -established procedures. - Control the preparation and incorporation of government fluids, oils, preservative solutions, additives, according to the work instructions. - Apply plant conservation techniques (freezing, cooling, dehydration, sterilization pastery and others), operating machinery and production equipment, carrying out quality self -control according to the references set. - Control the packaging and packaging operations of canned and vegetable juices, verifying the handling of the available equipment and the storage of the finished products. - Control the storage of the preserves and finished plant juices and verify the correct handling of the equipment used, applying storage techniques and indicating the changes observed. - Perform production control in the elaboration of preserves and vegetable juices from automated central panels, varying the parameters to obtain production in quantity and quality, indicating the existence of anomalies.

- Identify and perform the tasks of receipt, selection and internal distribution of raw and auxiliary materials in the canned preserves and plant juices, considering the documentation to be completed and the controls to be carried out based on incoming raw materials. - Identify and control the previous operations of plant materials (selection, washing, calibrated) following pre -established procedures. - Control the preparation and incorporation of government fluids, oils, preservative solutions, additives, according to the work instructions. - Apply plant conservation techniques (freezing, cooling, dehydration, sterilization pastery and others), operating machinery and production equipment, carrying out quality self -control according to the references set. - Control the packaging and packaging operations of canned and vegetable juices, verifying the handling of the available equipment and the storage of the finished products. - Control the storage of the preserves and finished plant juices and verify the correct handling of the equipment used, applying storage techniques and indicating the changes observed. - Perform production control in the elaboration of preserves and vegetable juices from automated central panels, varying the parameters to obtain production in quantity and quality, indicating the existence of anomalies.

This formation adjusts to the training itinerary of the Formative Unit UF1680 Control of operations for the elaboration of canned and plant juices, belonging to the MF0560_3 training module elaboration of can Opt 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 is aimed at the professionals of the world of food industries, specifically in preserves industries and vegetable juices, within the professional area canned, and to all those interested in acquiring knowledge necessary to control the manufacture of preserves and plant juices is and its automatic production systems.

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.