MF0301_2 Operations and packaging control

In the field of food industry, it is necessary to know the different sugar elaboration fields, within the professional area of diverse foods. Thus, this course is intended to provide the necessary knowledge for operations and packaging control.

- Identify the requirements and carry out first level maintenance and preparation operations of sugar machines and packaging equipment. - Characterize materials and packaging for packaging and labeling and, relate their characteristics to their use conditions, depending on whether it is containers, such as: bags, individual sachets or 1 kg bags. - Perform the sugar desensilation according to the established. - Develop the sugar desensilation processes to proceed to your wasquery. - Proceed to the packaging of desensilated sugar in bags or packages. - Make the sugar desensilation for bulk expedition. - Describe the save and sugar packages. - Determine the risk factors and situations for safety and prevention and protection measures applicable in packaging.

It develops its activity in small, medium or large industries with very different organizational-technological levels. This technician is integrated into a work team with other people of the same or lower level of qualification, where he develops individual and group tasks, organically depending on an intermediate command. In certain cases of small industries, they may have under their responsibility for non -specialized operators and depend directly on the production person in charge.

This training is adjusted to the training itinerary of the MF0301_2 Training Module and packaging control, certifying having overcome the different competition units included, and is aimed at the accreditation of the professional competences acquired through the work experience and the non -formal training, via which you will choose to obtain the corresponding certificate of professionalism, through the respective calls 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 sugar elaboration, within the professional area diverse foods, and to all those interested in acquiring knowledge related to operations and packaging control.

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.