Organic Law 2/2006, of 3 May, of Education, provides in Article 39.6 that the Government, after consulting the Autonomous Communities, will establish the qualifications corresponding to the vocational training studies, thus as the basic aspects of the curriculum for each of them.

The Organic Law of 19 June, of the Qualifications and of Vocational Training, establishes in Article 10.1 that the General Administration of the State, in accordance with the provisions of Article 149.1.30. Establishment and after consultation of the General Council of Vocational Training, the certificates and certificates of professionalism, which shall constitute the offers of vocational training referred to in the National Catalogue of Qualifications, shall be determined. Professionals.

Royal Decree 1538/2006, of 15 December, has established the general organisation of vocational training of the educational system, and defines in Article 6 the structure of vocational training qualifications on the basis of the National catalogue of professional qualifications, guidelines laid down by the European Union and other aspects of social interest.

Moreover, in the same way, the professional profile of these titles, which will include general competence, professional, personal and social skills, qualifications and, where appropriate, the professional qualifications of the (a) the national catalogue of vocational qualifications included in the titles, so that each degree will, at least, incorporate a complete professional qualification, in order to achieve that, in fact, the qualifications of the respond to the needs demanded by the productive system and the values personal and social to exercise democratic citizenship.

This regulatory framework makes it necessary for the Government, after consulting the autonomous communities, to establish each of the titles which will form the catalogue of titles of vocational training of the educational system, its minimum teaching and other aspects of academic management which, without prejudice to the competences conferred on the educational authorities in this field, constitute the basic aspects of the curriculum which ensure a common and ensure the validity of the securities, in compliance with the provisions of Article 6.2 of the Law Organic 2/2006, of 3 May, of Education.

For these purposes, it is appropriate to determine for each title their identification, their professional profile, the professional environment, the prospective of the title in the sector or sectors, the teaching of the training cycle, the correspondence of the professional modules with the units of competence for their accreditation, validation or exemption and the basic parameters of training context for each professional module (spaces, necessary equipment, qualifications and specialties of the teachers and their equivalences for the purposes of teaching), after consulting the Autonomous Communities, as provided for in Article 95 of Organic Law 2/2006, of 3 May, of Education.

Also, in each title, the access to other studies and, where appropriate, the modalities and subjects of baccalaureate that facilitate the connection with the higher grade training cycle, the convalidations, and exemptions will also be determined. and equivalences and information on the necessary requirements under the legislation in force for the professional exercise where appropriate.

Thus, the present royal decree, as provided for in Royal Decree 1538/2006, of 15 December, establishes and regulates, in the basic aspects and elements mentioned above, the title of vocational training of the educational system Technical in the Development of Food Products.

In the process of drawing up this royal decree, the autonomous communities have been consulted and the General Council of Vocational Training, the School Council of the State and the Ministry of Politics have issued a report. Territorial.

In its virtue, on the proposal of the Minister of Education and after deliberation of the Council of Ministers at its meeting of 16 April 2010,

DISPONGO:

CHAPTER I

General provisions

Article 1. Object.

1. The purpose of this royal decree is to establish the title of Technician in the Elaboration of Food Products, with official character and validity throughout the national territory, as well as their corresponding minimum teachings.

2. The provisions of this royal decree supersede the regulation of the titles of Technician in: Concierge Vegetable, Carnica and de Pescado, contained in Royal Decree 2052/1995, of December 22; that of Technician in Matadero and Carniceria-Charcuteria, contained in Royal Decree 2051/1995 of 22 December 1995 and the Technical in Production of Dairy Products contained in Royal Decree 2054/1995 of 22 December 1995.

CHAPTER II

Identification of title, professional profile, professional and prospective title of the title in the sector or sectors

Article 2. Identification.

The title of Technician in Food Production is identified by the following elements:

Denomination: Manufacture of Food Products.

Level: Middle Grade Professional Training.

Duration: 2000 hours.

Professional Family: Food Industries.

European Reference: CINE-3 (International Standard Classification of Education).

Article 3. Professional profile of the title.

The professional profile of the title of Technician in the production of food products is determined by its general competence, professional, personal and social competences, and by the relationship of qualifications and, in its Case, units of competence of the National Catalogue of Professional Qualifications included in the title.

Article 4. General competence.

The general competence of this title is to develop and package food products in accordance with the production and quality plans, with the maintenance of the first level of the equipment and the application of the legislation. in the case of hygiene and food safety, environmental protection and the prevention of occupational risks.

Article 5. Professional, personal and social skills.

The professional, personal and social competencies of this title are as follows:

(a) Assay and store raw and auxiliary materials, taking into account the characteristics of the product.

b) Regular production equipment and systems according to the requirements of the production process.

c) Develop food products by controlling operations according to the procedures manual.

d) Apply conservation treatments according to the requirements of each product.

e) Wrapping, labeling, and packaging the products manufactured, ensuring their integrity during distribution and marketing.

f) Store finished products by performing stock control and verifying their expedition.

g) Verify the quality of the products made, performing basic controls and recording the results.

h) Prepare and maintain equipment and facilities by ensuring performance and hygiene, in conditions of quality, safety and efficiency.

i) Fulfill records and incident parties, using quality procedures.

j) Promote and market the products produced by applying marketing techniques.

k) Apply food safety regulations to ensure the traceability and wholesomeness of the processed products.

l) Apply environmental protection regulations, efficiently using resources and selectively collecting waste.

m) Meet the standards set out in the occupational risk prevention plans as set out in the product development process.

n) Exercise their rights and comply with obligations arising from industrial relations, in accordance with the provisions of the legislation in force.

n) Manage your career by analyzing job, self-employment, and learning opportunities.

o) Create and manage a small business, performing a product feasibility study, production planning, and marketing.

p) Meet the objectives of the production, collaborating with the working group and acting in accordance with the principles of responsibility and tolerance.

q) actively participate in economic, social and cultural life, with a critical and responsible attitude.

r) Adapting to different jobs and new employment situations caused by technological and organizational changes in productive processes.

s) Solve problems and make individual decisions by following established rules and procedures, defined within the scope of their competence.

Article 6. Relationship of qualifications and competence units of the National Catalogue of Professional Qualifications included in the title.

1. Full professional qualifications:

(a) Manufacture of preserved plants INA103_2 (R.D. 1087/2005 of 16 September 2005), comprising the following units of competence:

UC0291_2: To collect, control and evaluate the raw and auxiliary materials involved in the process of production of vegetable preserves and to carry out the storage and dispatch of finished products.

UC0292_2: Prepare raw materials for further processing and treatment by ensuring the quality, hygiene and safety required.

UC0293_2: Perform the operations of dosing, filling and closing of preserved vegetables, juices and cooked dishes, checking the procedures and rules that ensure the required quality.

UC0294_2: Drive the application of the final conservation treatments according to the quality and hygiene specifications demanded.

b) Development of consumption and dairy products INA106_2 (R.D. 1087/2005 of 16 September 2005), comprising the following units of competence:

UC0027_2: Perform and conduct the reception, storage, and pre-treatment operations of milk, and other dairy raw materials.

UC0302_2: Driving and controlling the processing operations of consumption, evaporated, powdered, condensed and cream, butter, ice cream and the like.

UC0303_2: Drive and control the processing operations of dairy desserts, yogurts, and fermented milks.

UC0304_2: Drive and control the packaging and packaging operations of dairy products.

2. Incomplete professional qualifications:

(a) Carnage and production of meat products INA104_2 (R.D. 1087/2005, 16 September), comprising the following units of competence:

UC0295_2: Control the receipt of raw and auxiliary meat materials, storage and dispatch of meat parts and products.

UC0298_2: Develop industrial meat products while maintaining the required quality and hygiene.

(b) Fish and aquaculture products and aquaculture INA109_2 (R.D. 1087/2005 of 16 September 2005), comprising the following units of competence:

UC0318_2: Develop preserved, semi-servable and salable fishery products, following quality and food safety standards.

UC0319_2: Develop masses, pastes, frozen and cooked or cooked dishes based on fish or seafood, guaranteeing the quality and hygiene of the products.

Article 7. Professional environment.

1. People with this professional profile are active in small, medium or large companies, with very diverse levels in both their technology and organization. They are employed or employed workers who are integrated into a work team with persons of their own or lower level of qualification, where they develop individual and group tasks in the functional areas of reception of raw materials. and materials, preparation and handling of production equipment, control of processing operations, packaging and packaging, support to quality control, storage and dispatch of finished products.

In general, they will depend on an intermediate command, with the exception of small companies or where manual operations are still relevant, in which they can exercise supervision functions and depend, in their exercise, directly on the production direction.

2. The most relevant occupations and jobs are as follows:

-Food product maker.

-Operator of machines and equipment for the treatment and manufacture of food products.

-Operator and controller of packaging and packaging lines.

-Receptionist and store.

-Copier of raw materials and materials to production lines.

-Dosifier.

-Line monitor.

Article 8. Prospective of the title in the sector or sectors.

Educational administrations will take into account, when developing the corresponding curriculum, the following considerations:

a) The agri-food industry occupies an important position in the Spanish industrial sector and the European Union. At present, the productive and organizational processes that are being created in the agri-food industries are affecting not only their business dimension, but directly to their internal structure.

(b) New organisational schemes are based on specialised units of production lines requiring more skilled workers, who not only have general knowledge but also specific preparation for each of the the hierarchical levels of the companies where they are required.

c) Technological development focuses primarily on production processes and storage tasks, where automation is leading to the disappearance of manual tasks and increasing productivity. reduced costs and eliminated the dead time.

d) Technological changes are primarily based on the incorporation of new information and communication technologies; implementation of the new food safety and traceability regulations; use of new technologies production technologies (conditioning and processing of raw materials, formulation, preservation and packaging of foodstuffs). In addition, there is an emphasis on increased awareness of occupational safety and hygiene; the application of environmental protection regulations and the rules of each specific sector (meat products, plant products, products of animal origin, etc.). fisheries and aquaculture and dairy products).

CHAPTER III

Formative cycle teachings and basic context parameters

Article 9. General objectives.

The general objectives of this training cycle are as follows:

a) Identify and select raw and auxiliary materials describing their characteristics and properties for provisioning.

b) Verify and classify raw and auxiliary materials by analyzing the associated documentation for storage.

c) Recognize and manipulate the control elements of the teams by linking them with the process variables to regulate and/or program them.

d) Define and apply conditioning, formulation and transformation operations, relating to the characteristics of the food products to be obtained for the production of food products.

e) Identify and analyze conservation treatments, describing their fundamentals and control parameters for their application

f) Analyze packaging, labeling and packaging operations, relating to the conservation, distribution and traceability of food products for their realization.

g) Organize and classify finished products, analyzing their conservation requirements and space needs for storage.

h) Recognize and measure the quality parameters of the products, relating them to the requirements of the product and the process to verify its quality.

i) Identify and apply cleaning and disinfection techniques for equipment and facilities, recognizing the products and techniques applied to ensure their hygiene.

j) Describe and apply maintenance techniques for equipment, machines and installations, justifying their requirements to prepare and maintain them.

k) Analyze the documentation associated with the processes, relating it to the productive and commercial activity to complete it.

l) Identify and select advertising techniques, assessing their suitability for the products and the company's characteristics to promote and market the products produced.

m) Describe food safety regulations, identifying risk factors and situations for their application.

n) Identify the environmental aspects associated with your activity, recognizing the procedures and operations of selective waste collection to apply the regulations.

n) Identify the risks associated with your professional activity, relating them to the protection measures to meet the standards set out in the occupational risk prevention plans.

o) Describe the roles of each of the components of the working group, identifying in each case the associated responsibility, for the organization of the work group.

p) Identify and value learning opportunities and their relationship with the world of work, analyzing market offers and demands to maintain a culture of updating and innovation.

q) Recognize business opportunities, identifying and analyzing market demands to create and manage a small business.

r) To value the work activities in a productive process, identifying their contribution to the overall process to participate actively in the working groups and to achieve the objectives of the production.

s) Recognize your rights and duties as an active agent in society, analyzing the legal framework that regulates social and labor conditions to participate as a democratic citizen.

t) Identify the opportunities offered by the socio-economic reality of your area by analyzing the possibilities of your own success and others to maintain an entrepreneurial spirit throughout your life.

u) Identify forms of intervention in collective situations, analyzing the decision-making process, to lead in them.

Article 10. Professional modules.

1. The professional modules of this training cycle:

(a) They are developed in Annex I to this royal decree, complying with the provisions of Article 14 of Royal Decree 1538/2006 of 15 December.

b) These are the following:

0141 Raw materials in the food industry.

0142 Commodity conditioning operations.

0143 Transformation and conservation treatments.

0144 Processing of food products.

0116 Electromechanical Maintenance Principles.

0145 Technological processes in the food industry.

0146 Sale and marketing of food products.

0030 Warehouse operations and control in the food industry.

0031 Safety and hygiene in food handling.

0147 Training and employment orientation.

0148 Enterprise and entrepreneurial initiative.

0149 Training in job centers.

2. The educational authorities shall establish the corresponding curricula in accordance with this royal decree and in accordance with the provisions of Article 17 of Royal Decree 1538/2006 of 15 December establishing the general management of the vocational training of the education system.

Article 11. Spaces and equipment.

1. The spaces necessary for the development of the teachings of this formative cycle are those set out in Annex II of this royal decree.

2. The spaces will have the necessary and sufficient surface to develop the teaching activities that are derived from the learning outcomes of each of the professional modules that are taught in each of the spaces. In addition, they must meet the following conditions:

(a) The surface will be established according to the number of people who occupy the training space and should allow the development of teaching-learning activities with the ergonomics and mobility required within the same.

b) They should cover the spatial need for furniture, equipment and auxiliary work instruments.

c) They must respect the spaces or safety surfaces required by the machines and equipment in operation.

d) Respect the regulations on the prevention of occupational risks, the regulations on safety and health at the workplace and how many other rules are applicable.

3. The established training spaces may be occupied by different groups of students who are themselves or other educational courses, or educational stages.

4. The various identified learning spaces should not necessarily be differentiated by closure.

5. The equipment included in each space must be the necessary and sufficient to guarantee to the students the acquisition of the learning outcomes and the quality of the teaching. In addition they must meet the following conditions:

(a) The equipment (equipment, machines, etc.) shall have the necessary installation for its proper operation, comply with the safety and risk prevention rules and with the other applicable standards.

(b) The quantity and characteristics of the equipment must be based on the number of persons registered and enable the acquisition of the learning outcomes, taking into account the evaluation criteria and the content that are included in each of the professional modules that are delivered in the referenced spaces.

6. The competent authorities shall ensure that the spaces and equipment are adequate in quantity and characteristics for the development of the teaching and learning processes resulting from the learning outcomes of the modules. and thus ensure the quality of these teachings.

Article 12. Teachers.

1. The teaching of the vocational modules which constitute the teaching of this training cycle corresponds to the teaching staff of the Secondary Teaching Body, the Secondary School Teachers 'Corps and the Teachers' Body. Professional Training Technicians, as appropriate, of the specialties set out in Annex III A) of this royal decree.

2. The qualifications required for access to the aforementioned teaching bodies are, in general, those laid down in Article 13 of Royal Decree 276/2007 of 23 February, approving the entry, access and acquisition of the new specialties in the teaching bodies referred to in the Organic Law 2/2006 of 3 May of Education, and the transitional admission regime is regulated, which refers to the transitional provision of the said law. The qualifications equivalent to those before these same effects are, for the various specialties of the faculty, those listed in Annex III B) of the present royal decree.

3. The qualifications required and the necessary requirements for the delivery of the professional modules that make up the title, for the teachers of the centers of private ownership or public ownership of other administrations other than education, are the ones included in Annex III C) of the present royal decree. In any case, the lessons to be taught in the above mentioned qualifications will be required to include the objectives of the professional modules or to be accredited, by means of "certification", a work experience of at least three years in the sector linked to the professional family, performing productive activities in companies that are implicitly related to learning outcomes.

4. The competent authorities shall ensure that the teachers provided by the professional modules comply with the specified requirements and thus ensure the quality of these lessons.

CHAPTER IV

Accesses and links to other studies, and correspondence of professional modules with the competition units

Article 13. Access to other studies.

1. The title of Technician in the Production of Foodstuffs allows direct access to cure any other formative cycle of medium degree, in the conditions of admission that are established.

2. The title of Technician in the Elaboration of Foodstuffs will allow access by means of proof, with eighteen years completed, and without prejudice to the corresponding exemption, to all the higher education courses of the same professional family and other training cycles in which the Baccalaureate mode matches the connection with the cycles requested.

3. The title of Technician in the Elaboration of Foodstuffs will allow access to any of the forms of Baccalaureate in accordance with the provisions of Article 44.1 of the Organic Law 2/2006, of May 3, of Education, and in Article 16.3 of Royal Decree 1538/2006 of 15 December.

Article 14. Validations and exemptions.

1. The convalidations between professional training modules established under the Organic Law 1/1990 of 3 October of General Ordination of the Educational System and the professional modules of the title established in the This royal decree is as set out in Annex IV.

2. Professional modules, common to several training cycles, of the same name, duration, contents, objectives expressed as learning outcomes and evaluation criteria, established in the actual decrees, will be validated. laying down the minimum lessons to be learned from vocational training qualifications. However, in accordance with Article 45.2 of Royal Decree 1538/2006 of 15 December, those who have passed the vocational training and guidance module or the business module of Enterprise and entrepreneurial initiative in any of the training cycles corresponding to the securities established under the Organic Law 2/2006 of 3 May of Education shall have such modules validated in any other training cycle established under the same law.

3. The vocational training and guidance module of any professional training title may be subject to validation provided that the requirements laid down in Article 45.3 of Royal Decree 1538/2006 of 15 December 2006 are satisfied. that at least one year of work experience is established and accredit the training established for the performance of the basic level functions of the preventive activity, issued in accordance with the provisions of Royal Decree 39/1997 of 17 January 1997, by The Regulation of the Prevention Services is approved.

4. In accordance with Article 49 of Royal Decree 1538/2006 of 15 December 2006, the total or partial exemption of the vocational training module may be determined in respect of the work experience, provided that an experience related to this training cycle is established in the terms provided for in that Article.

Article 15. Correspondence of professional modules with the units of competence for their accreditation, validation or exemption.

1. The correspondence of the units of competence with the professional modules which form the teaching of the title of Technician in the production of foodstuffs for validation or exemption is determined in Annex V (A) of this royal decree.

2. The correspondence of the professional modules which form the teaching of the title of Technician in the Development of Foodstuffs with the units of competence for their accreditation, is determined in Annex V B) of this royal decree.

Additional disposition first. Title reference in the European framework.

Once the national qualifications framework has been established, in accordance with the European recommendations, the corresponding level of this qualification will be determined in the national framework and its equivalent in the European framework.

Additional provision second. Distance offering of this Title.

The professional modules that form the teachings of this training cycle can be offered at a distance, provided that it is guaranteed that the students can achieve the learning outcomes of the same, according to the provisions in the present royal decree. To this end, the educational authorities, within the scope of their respective powers, shall take the measures they deem necessary and shall give the precise instructions.

Additional provision third. Equivalent qualifications and links with vocational training.

1. The title of Concierge Vegetable, Carnica and Pescado, established in Royal Decree 2052/1995 of 22 December 1995; that of Matadero and Carniceria-Charcuteria, established in Royal Decree 2051/1995 of 22 December 1995 and the production of products Dairy, established in Royal Decree 2054/1995, of December 22, will have the same professional and academic effects as the title of Technical in the Elaboration of Foodstuffs established in this royal decree.

2. The training provided in this royal decree in the vocational training and guidance module is capable of carrying out professional responsibilities equivalent to those required by basic level activities in the field of risk prevention. This is the case in the case of the case-law of the Court of Law of 17 January 1997, in which the Regulation of the Prevention Services is adopted, provided that it has at least 45 teaching hours.

3. The training established in this royal decree in the professional module of Safety and Hygiene in the handling of food guarantees the level of knowledge necessary to enable good practices of hygiene and handling of food, in accordance with the requirement of Article 4.6 of Royal Decree 202/2000 of 11 February laying down rules on food handlers.

Additional provision fourth. Regulation of the exercise of the profession.

1. In accordance with the provisions of Royal Decree 1538/2006 of 15 December establishing the general organisation of the vocational training of the education system, the elements set out in this royal decree do not constitute a Regulation of the exercise of profession entitled.

2. Similarly, the equivalences of academic qualifications provided for in paragraph 1 of the third provision of this royal decree shall be without prejudice to the provisions which they enable for the exercise of the right to regulated professions.

Additional provision fifth. Equivalences for the purposes of teaching in the selective entry procedures in the Professional Training Technical Teachers ' Corps.

The title of Technical Superior or Specialist Technician is declared equivalent to those required for access to the Technical Teachers ' Body of Vocational Training, when the title has been used as an interim teacher in schools. (a) public in the territorial scope of the convening administration and in the teaching profession to which it intends to access for a minimum period of two years before 31 August 2007.

Additional provision sixth. Universal accessibility in the teachings of this title.

1. In the field of their respective competences, the educational authorities will include in the curriculum of this training cycle the elements necessary to ensure that the persons who are cured develop the competences included in the curriculum in design for all.

2. They shall also take the measures they deem necessary to enable this student to access and to pursue that training cycle under the conditions laid down in the final provision of Law 51/2003 of 2 December 2003. equal opportunities, non-discrimination and universal accessibility for people with disabilities.

Single transient arrangement. Applicability of other rules.

1. Until the provisions of this royal decree are applied, pursuant to the provisions of its second and third final provisions, the provisions of Royal Decree 2052/1995 of 22 December 1995 establishing the title of the In the Royal Decree 2051/1995, of 22 December, for which the title of Technician is established in Matadero and Carniceria-Charcuteria and the corresponding minimum teaching and in Royal Decree 2054/1995 of 22 December 1995 establishing the title Technical in the elaboration of Dairy Products and the corresponding minimum teachings.

2. Also, until the rule governing the management of the Ministry of Education, the curriculum corresponding to the title of Technical in the Production of Foodstuffs, is applied, it will be applicable to the Real Decree 1141/1997 of 11 July 1997 establishing the curriculum for the medium-grade training cycle corresponding to the title of Technician in Concierge Vegetable, Carnica and Pescado; in Royal Decree 1140/1997 of 11 July 1997, for which the establishes the curriculum of the middle grade training cycle corresponding to the title of Technician in Matadero and Butcher-Charcuteria and Royal Decree 1143/1997 of July 11, establishing the curriculum of the middle-grade training cycle corresponding to the title of Technical in Elaboration of Dairy Products.

Single repeal provision. Repeal of rules.

1. Royal Decree 2052/1995 of 22 December 1995 establishing the title of Technician in Concierge Vegetable, Carnica and Pescado and the corresponding minimum teaching is hereby repealed; Royal Decree 2051/1995 of 22 December 1995 the title of Technician is established in Matadero and Carniceria-Charcuteria and the corresponding minimum teachings and Royal Decree 2054/1995, of 22 December, establishing the title of Technical in the Elaboration of Dairy Products and the corresponding minimum teaching, and how many provisions of equal or lower rank are opposed to willing in these royal decrees.

2. Royal Decree 1141/1997 of 11 July 1997 is hereby repealed, establishing the curriculum for the medium-grade training cycle corresponding to the title of Technician in Concierge Vegetable, Carnica and Pescado; Royal Decree 1140/1997, of 11 of July, for which the curriculum of the middle grade training cycle corresponding to the title of Technician in Matadero and Carniceria-Charcutería and Royal Decree 1143/1997, of July 11, establishing the curriculum of the training cycle is established the average degree for the title of Technical in the Production of Dairy Products.

Final disposition first. Competence title.

The present royal decree is of a basic standard, under the powers conferred on the State by Article 149.1.1. and the 30th of the Constitution. The exception of the basic rule is Article 13.2.

Final disposition second. Implementation of the new curriculum.

The educational administrations will implement the new curriculum of these teachings in the school year 2011/2012. However, the implementation of this training cycle may be anticipated by the academic year 2010/2011.

Final disposition third. Entry into force.

This royal decree will enter into force on the day following its publication in the "Official State Gazette".

Given in Madrid, on April 16, 2010.

JOHN CARLOS R.

The Minister of Education,

ANGEL GABILONDO PUJOL

ANNEX I

Professional Modules

Professional Module: Raw materials in the food industry.

Code: 0141

Learning results and evaluation criteria.

1. Recognises the raw materials of animal origin describing their characteristics.

Assessment Criteria:

(a) The main raw materials of animal origin used in the food industry have been classified.

(b) The physical, chemical, organoleptic and microbiological characteristics of the main raw materials of animal origin have been described.

c) The characteristics of the main animal raw materials with their applications in the food industry have been linked.

(d) The storage and storage conditions for each type of raw material of animal origin have been described.

e) The main hygiene-sanitary defects that may present animal raw materials have been described.

(f) The impact of the possible hygiene-health defects of the animal raw material on the health of consumers has been assessed.

g) The quality parameters to be met by the animal raw material have been listed and have been linked to their suitability for use.

h) Possible corrective measures to be applied when the raw material does not meet the established specifications have been identified.

2. Identifies the raw materials of plant origin, characterizing them.

Assessment Criteria:

(a) The main raw materials of plant origin used in the food industry have been classified.

(b) The physical, chemical, organoleptic and microbiological characteristics of the main raw materials of plant origin have been described.

c) The characteristics of the main plant-based raw materials with their applications in the food industry have been linked.

(d) The storage and storage conditions of each type of plant-based raw material have been described.

e) The main hygiene-sanitary defects that may present the raw materials of plant origin have been described.

f) The impact of the possible hygiene-sanitary defects of the plant raw material on the health of consumers has been assessed.

g) The quality parameters to be met by the plant-based raw material have been listed and related to their suitability for use.

h) Possible corrective measures to be applied when the raw material does not meet the established specifications have been identified.

3. Describes the additives and adjuvants used in the food industry by relating them to their function in the final product.

Assessment Criteria:

(a) The main groups that make up the additives (dyes, antioxidants and preservatives, among others) have been classified according to their activity.

(b) The specific nomenclature for the codification of additives has been recognised.

c) Functions that comply with food additives and adjuvants have been explained.

d) The storage and storage conditions of the additives and adjuvants have been described.

e) The legislation associated with the use of additives and adjuvants in the food industry has been recognised.

f) Specific legislation related to the indication of additives in the labelling has been recognised.

g) The importance of correct dosing of additives and adjuvants in the food industry has been assessed.

h) The advantages and disadvantages of the use of additives in the food industry have been assessed.

4. It characterizes water as a raw material and as an effluent in food processing processes, recognizing its properties.

Assessment Criteria:

a) The legal parameters and limits that water must meet to be considered fit for human consumption have been described.

b) Treatment for water purification has been described.

c) Other water conditioning treatments have been characterized to be used as raw materials.

d) The basics of wastewater treatment and treatment operations have been described.

e) The ability of frozen water and in the form of steam in certain technological processes has been assessed.

(f) The current legislation and regulations governing the control of wastewater in the agri-food industries have been identified.

g) Basic controls have been characterized and performed to determine water quality.

h) Water properties, used as raw materials, have been related to the characteristics of the final product.

i) The rational use of water has been valued.

5. Recognizes the nutritional composition of food products, describing the chemical modifications that occur in food processing.

Assessment Criteria:

a) The concepts of nutrition and nutrition and their relationship to health have been described.

b) The nutrients of the main raw materials of plant and animal origin have been characterized.

c) The physiological role of food has been acknowledged.

d) The current legislation and regulations for the nutritional labelling of food products have been identified.

e) The modifications of the nutrients in the food processing have been described.

f) The nutritional and energy value of food products has been determined using food composition tables.

g) Groups, pyramids, or food wheels have been identified.

h) The variation in the energy and nutritional requirements of consumers has been assessed according to age and health status.

i) It has been recognized that certain special groups (diabetics, coeliacs, lactose intolerant and others) have particular nutritional characteristics and the specific requirements for their manufacture industrial.

j) The information to be included in the labelling of products addressed to the special collectives has been identified.

Duration: 90 hours

Basic contents:

Characterization of raw materials of animal origin:

-Classification of the main raw materials of animal origin used in the food industry.

-Relation of the characteristics of animal raw materials with their applications in the food industry.

-Conditions for the storage and storage of each type of raw material of animal origin.

-Assessment of the impact on the health of consumers of possible hygiene-sanitary defects that could present the raw material of animal origin.

Characterization of plant-based raw materials:

-Classification of the main raw materials of plant origin used in the food industry.

-Storage and storage conditions for each type of plant-based raw material.

-Identification of possible corrective measures to be applied when the plant-based raw material does not comply with the established specifications.

Description of additives and adjuvants used in the food industry:

-Classification of the main groups that make up the additives according to their activity.

-Function of food additives and adjuvants.

-Current legislation and regulations governing the use of additives and adjuvants in the food industry.

Characterization of water used as raw material and as an effluent in the food industry:

-Water types: classification and basic characteristics.

-Parameters and legal limits that water must meet to be considered fit for human consumption.

-Treatment for water purification.

-Waste water purification.

-Debuggers operations and control.

-Relation of primary, secondary and tertiary treatments with the precise quality of the discharge water.

-Legislation and regulations in force on the dumping waters of agro-food industries.

Recognition of nutritional components of food:

-Nutrition and power.

-Nutrients of the raw materials of animal origin and plant origin.

-Current legislation and regulations for the nutrition labelling of food.

-Chemical modification of nutrients during food processing.

-Consumer and energy requirements for consumers according to age and health status.

-Special collections.

-Specific requirements in the industrial manufacture of food products for special collectives.

-Compulsory information on the labelling of food products for special groups.

Pedagogical guidelines.

This professional module contains the training required to perform the food processing/processing function.

Food processing/processing includes aspects such as:

-Receiving raw and auxiliary materials.

-Preparing and regulating equipment and facilities.

-Preparation and conditioning of raw materials.

-Running the production process.

-Control of the process.

-Sample and control of the product during processing.

-Response to contingencies and/or deviations from the production process.

-Stabilization and/or finish operations.

-Packaging and packaging operations.

-Record process parameters.

The professional activities associated with this function apply to:

-Plant products (4. and 5. range, preserves, jams, cremogenates, juices and vegetable juices).

-Meat products (cross-cured sausages, salted, preserved and 5. range).

-Dairy products (cheeses, consumption and fermented milks, dairy desserts, and other derivatives).

-Fish and aquaculture products (salazones, preserves and 5. range).

The formation of the module contributes to achieving the general objectives (a), (b), (h), and (n) of the training cycle and competencies (a), and (l).

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-The description of raw materials and additives.

-Water properties as raw material and as effluent.

-Water conditioning and water purification treatments.

-Treatments for the purification of waste water from industrial food manufacturing processes.

-Description of food nutrients and their modification during food processing.

-Management of food composition tables for the calculation of the energy and nutritional value of food products.

-Recognition of current legislation and regulations governing the control of wastewater.

-Recognition of current legislation and regulations governing the nutrition labelling of food.

-The characterization of the special collectivities in terms of food particularities and food intake.

Professional Module: Raw Material Conditioning Operations.

Code: 0142

Learning results and evaluation criteria.

1. Selects the raw materials, describing the techniques and procedures applied according to the characteristics of the product to be elaborated.

Assessment Criteria:

(a) The need to standardise the quality characteristics of raw materials in the industrial processing of foodstuffs has been recognised.

b) The differences between selection and classification of raw materials have been identified.

c) The physical and functional properties that allow you to select the raw materials have been described.

d) The selection and classification of raw materials have been recognised and managed, their control parameters being specified.

e) First-level maintenance of the sorting and sorting teams has been performed.

f) The selection and sorting teams start-stop sequence has been followed.

g) Raw materials have been selected by size, shape, weight, and other characteristics by performing the basic controls.

h) Corrective measures have been taken in response to failures.

i) Hygiene and food safety measures have been implemented during the selection of raw materials.

2. Cleans raw materials by characterizing the procedures and protocols applied.

Assessment Criteria:

a) The objectives of the cleaning operations of the raw materials have been listed.

b) Methods of dry and wet cleaning of raw materials have been described.

c) The control parameters for each unit operation have been listed.

d) Equipment used in the cleaning operations of raw materials and their control parameters have been described and managed.

e) The first level maintenance of the cleaning equipment has been performed.

f) The start-stop sequence of the raw material cleaning equipment has been performed.

g) Raw materials have been cleaned with efficient methods from a technological and economic point of view, with basic controls being carried out.

h) Corrective measures have been applied to deviations.

i) Contaminants accompanying raw materials have been identified, their selective collection being performed.

j) The economic impact of an incorrect adjustment of the cleaning equipment of the raw materials has been assessed.

3. Condition the raw materials by relating the selected operations to the characteristics of the finished product.

Assessment Criteria:

a) The main conditioning operations of the raw materials have been described.

b) The fundamentals and techniques of application of the conditioning operations of the raw materials and their control parameters have been characterized.

c) The equipment used in the conditioning operations has been described.

d) First-level maintenance and the start-stop sequence of the conditioning equipment have been performed.

e) Raw materials have been peeled using the appropriate method.

f) The raw materials have been reduced in size according to the characteristics of the product to be developed, the basic controls being performed.

g) Components of raw materials have been separated, basic controls performed.

h) Enzymes present in the raw materials have been inactivated depending on the product to be obtained and the type of enzyme.

i) The sequence of conditioning operations has been selected and applied according to the characteristics of the raw materials and the product to be manufactured.

j) Hygiene and food safety measures have been taken during the conditioning operations of the raw materials.

4. Mixture/forms food products justifying their composition and the operations applied.

Assessment Criteria:

a) The homogeneous distribution operations of the components and their control parameters have been characterized.

b) Mixed, beaten and kneaded equipment have been described and managed.

c) First-level maintenance and the start-stop sequence of mixing, beaten, and kneading equipment have been performed.

d) The ingredients of the base formula have been mixed, the basic controls performed during the operation.

e) The ingredients of the base recipe have been broken according to the modus operandi established in it, the basic controls performed during the operation.

f) The ingredients of the base formula have been amassed in the order, proportion and time established, the basic controls performed during the operation.

g) The masses have been molded and shaped as set out in the operating procedure, checking the suitability of the pieces obtained.

h) Corrective measures have been taken in response to deviations.

i) Hygiene and food safety measures have been applied to ensure the wholesomeness of the pieces obtained.

Duration: 125 hours

Basic contents:

Selection of raw materials:

-Physical and functional properties of raw materials that allow your selection and classification.

-Selection and classification of raw materials.

-Selection methods. Applications.

-Factors and classification methods. Quality standards.

-Selection and classification teams. Security and cleaning measures.

Cleansing raw materials:

-Dry cleaning operations. Applications.

-Wet cleaning operations. Applications.

-Benefits and disadvantages of the use of dry and wet cleaning methods.

-Dry and wet raw material cleaning equipment. Security and cleaning measures.

-Percussion of contaminants in the hygienic-sanitary quality of raw materials.

Conditioning of raw materials:

-peeling methods. Applications.

-Raw material peeling equipment. Security and cleaning measures.

-Methods and techniques for the size reduction of raw materials. Applications.

-Size reduction equipment. Security and cleaning measures.

-Methods for the separation of components (filtration, centrifugation). Applications.

-Equipment for the separation of components. Security and cleaning measures.

-Enzymatic inactivation. Applications.

-Scaling equipment. Security and cleaning measures.

Mixing/shaping of food products:

-Homogeneous distribution of components. Objectives. Applications.

-Mixed, beaten and kneaded equipment. Security and cleaning measures.

-The technological function of ingredients in the formulation of food products.

-Shaped and shaped mass operations. Applications.

-Mass molding and shaping equipment. Security and cleaning measures.

Pedagogical guidelines.

This professional module contains the training required to perform the food processing function.

Food processing includes aspects such as:

-Preparing and regulating equipment and facilities.

-Selection, cleaning and conditioning of raw materials.

-Homogeneous distribution of the ingredients of a base formula.

-Molded and shaped parts.

-Response to contingencies and/or deviations from the production process.

The professional activities associated with this function apply to:

-Plant products (4. and 5. range, preserves, jams, cremogenates, juices and vegetable juices).

-Meat products (cross-cured sausages, salted, preserved and 5. range).

-Dairy products (cheeses, consumption and fermented milks, dairy desserts, and other derivatives).

-Fish and aquaculture products (salazones, preserves and 5. range).

The formation of the module contributes to achieving the general objectives (c), (d), (i), (j), (k), (m), (n), (n) and (o) of the training cycle, and (b), (c), (h), (i), (k), (l), (m) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Realization of raw material selection, cleaning, and conditioning operations.

-Mixed, beaten, and kneading the components of a base formula.

-Molded and shaped parts obtained according to the product to be manufactured.

-Samples and basic controls of raw and semi-finished materials.

Professional Module: Transformation and Conservation Treatments.

Code: 0143

Learning results and evaluation criteria.

1. Transforms the formulated products by describing the procedures and techniques applied.

Assessment Criteria:

(a) The physical, chemical and organoleptic characteristics of cooked food products have been described.

b) The cooking methods and techniques and their control parameters have been characterized.

c) The cooking equipment has been recognized, describing its operation.

d) First-level maintenance and the start-stop sequence of the cooking equipment has been performed.

e) They have baked, fried, roasted or cooked the formulated products, performing the basic controls.

f) Corrective measures have been applied to deviations.

g) Hygiene and food safety measures have been taken during operations.

h) The generated waste has been selectively separated.

2. It applies thermal treatments for conservation, analyzing its fundamentals and process equipment.

Assessment Criteria:

a) Food product conservation treatments have been described by heat and cold action.

b) The pasteurization and sterilization equipment of food products have been characterized.

c) First-level maintenance and the start-stop sequence of the thermal conservation teams have been performed.

d) Food products have been pasteurized, the temperature and process time being justified.

e) Food products have been sterilized, basic controls performed.

f) Cooling and freezing equipment for food products have been characterized and managed.

g) Food products have been refrigerated and/or frozen, the temperature and processing time being justified.

h) The organoleptic and hygienic-sanitary effects of inadequate heat treatment have been recognized.

i) The optimization of water and energy resources has been valued.

j) Corrective measures have been applied to deviations.

3. It reduces the water activity of food products, relating it to the organoleptic characteristics of the final product and its conservation power.

Assessment Criteria:

a) Treatments that reduce food water content and control parameters have been described.

b) Dehydration/drying, concentration and lyophilization equipment have been characterized.

c) First-level maintenance and the start-stop sequence of the dryers, evaporators, concentrators, and lyophilizers have been performed.

d) Food products have been dehydrated/dried, basic controls performed.

e) Food products have been concentrated, describing the changes that have occurred in their organoleptic characteristics.

f) Food products have been lyophilized, justifying the choice of this treatment.

g) Corrective measures have been applied to deviations.

h) The economic impact of incorrect equipment adjustment has been assessed.

4. It preserves food products through other treatments, recognizing its foundations and mechanisms of action.

Assessment Criteria:

(a) The inhibitory substances that allow the preservation of food products have been characterized.

b) Conservation treatments by ionising radiation and their process equipment have been identified.

c) Emerging food conservation technologies have been recognized.

d) Climate units have been described and managed.

e) The first level maintenance and the start-stop sequence of the climate units and the fermentation tanks have been performed.

f) Food products have been fermented and smoked, describing the physical, chemical and organoleptic transformations that have taken place.

g) Preservative substances have been incorporated in the formulation of food products, with their technological function being characterized.

h) Corrective measures have been applied to deviations.

i) Hygiene and food safety measures have been adopted during the addition of preservative substances.

j) The impact of an excess of osmotic substances (salt, sugar and others) has been assessed in the health of consumers.

5. It packs elaborate products, justifying the selected material and technique.

Assessment Criteria:

a) The packaging and packaging materials have been described.

b) Food packaging has been linked to the products to be packaged.

c) The existing incompatibilities between packaging materials and food products have been analyzed.

d) The methods of filling and closing containers and containers have been described.

e) Packaging equipment has been characterized and managed.

f) Food products have been dosed on the packaging by manual and mechanized methods, with basic controls performed.

g) Packaging has been closed by applying the most appropriate method depending on the type of packaging and the characteristics of the product to be packaged.

h) Food products have been packaged in oxygen-poor atmospheres, justifying their use.

i) Corrective measures have been applied to deviations.

j) Hygiene and food safety measures have been adopted during packaging.

6. It embedes packaged food products, relating the technique used with its integrity and type of transport.

Assessment Criteria:

a) The functions of the packaging and the most employed materials in the food industry have been described.

b) The procedures and techniques for packaging and labelling of foodstuffs have been characterised.

c) Packaging and labeling equipment for food products have been described.

d) Packaged, retracting, and sealed packaged food products have been embedded, ensuring their integrity.

e) Food products packaged properly have been palletized and flapping, ensuring their balance.

f) The mandatory and complementary information to include in food labels and labels has been identified.

g) The label of the packaged and packaged product has been designed, ensuring proper traceability.

h) Corrective measures have been applied to deviations.

i) The environmental impact of a rational use of packaging materials has been assessed.

Duration: 160 hours

Basic contents:

Transformation of food products:

-Physical, chemical and organoleptic characteristics of cooked food products.

-Cooking methods. Applications.

-Equipment for cooking food products. Security and cleaning measures.

-Component separation methods. Applications.

-Component separation equipment. Security and cleaning measures.

Conservation by heat treatments:

-Altering of food.

-Conservation treatments per heat action. Applications.

-pasteurization and sterilization equipment for food products. Security and cleaning measures.

-Conservation treatments by cold action. Applications.

-Cold production systems.

-Cold production equipment. Security and cleaning measures.

-Interpretation of the control graphs of the conservation treatments due to the effect of heat.

Conservation based on water reduction available:

-Importance of water in the growth of microorganisms.

-Food water.

-Conservation treatments for water content reduction. Applications.

-Sectors. Security and cleaning measures.

-Liophylizers. Security and cleaning measures.

-Evaporators. Security and cleaning measures.

How to store food by other treatments:

-Treatments based on decreased pH or increased acidity.

-Fermentation of food products. Applications.

-How to store by smoking. Applications.

-Physical, chemical and organoleptic transformations of fermented and smoked products.

-Conservation treatments by incorporation and coating of inhibitory substances. Applications.

-Conservation treatments by ionising radiation and process equipment.

-Climate units. Fermentation, drying and smoking chambers. Security and cleaning measures.

-Conservation treatments per action of inhibitory substances. Applications.

-Food preservative agents.

Packaging of food products:

-Packaging functions: basic fundamentals.

-Food packaging.

-Incompatibilities of packaging materials and food products.

-Adhesive products and other packaging aids.

-Dosage and filling of containers.

-Elements and closed systems of containers.

-Equipment and packaging lines. Security and cleaning measures.

-Use of oxygen-poor atmospheres as conservation treatments. Applications.

-Equipment that modifies the atmosphere of the packaging. Security and cleaning measures.

-Aseptic packaging operations and procedures.

-Packaging "in situ". Packaging materials and closing elements.

-In situ packaging equipment. Security and cleaning measures.

-Basic controls to be performed during the packaging of food products.

Labelling and packaging of food products:

-Packaging of food products.

-Packaging methods.

-Packaging equipment. Security and cleaning measures.

-Labels and labels of food products.

-Labelling operations and rolled.

-Labelling and labeling equipment. Security and cleaning measures.

Pedagogical guidelines.

This professional module contains the training required to perform the food processing/processing function.

Food processing includes aspects such as:

-Preparing and regulating equipment and facilities.

-Stabilization/finish operations.

-Packaging and packaging operations.

-Response to contingencies and/or deviations from the production process.

-Record the process parameters.

The professional activities associated with this function apply to:

-Plant products (4. and 5. range, preserves, jams, cremogenates, juices and vegetable juices).

-Meat products (cross-cured sausages, salted, preserved and 5. range).

-Dairy products (cheeses, consumption and fermented milks, dairy desserts, and other derivatives).

-Fish and aquaculture products (salazones, preserves and 5. range).

The formation of the module contributes to the general objectives (c), (d), (e), (f), (i), (j), (k), (m), (n) and (n) of the training cycle, and (b), (c), (d), (e), (h), (i), (k), (l) and (m) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Stabilization/finish, packaging and packaging of food products.

-Selection of the conservation method and its control parameters in different food products.

-Realization of labels and labels on packaging and packaging of packaged food products.

-Samples and basic controls of the stabilized/finished products.

-Preparing, cleaning, and maintaining the first level of equipment.

-Handling and regulating equipment and facilities.

-Sequencing of stabilization/finishing, packaging/labeling and packaging operations.

Professional Module: Processing of food products.

Code: 0144

Learning results and evaluation criteria.

1. It puts the process of elaboration to the point by justifying the selection of equipment, auxiliary services, raw materials and processing operations.

Assessment Criteria:

a) The technical-sanitary requirements to be assembled by the facilities have been identified.

b) The operation, constitution and safety devices of machinery and equipment have been identified.

c) First-level maintenance operations of the equipment and facilities have been performed.

d) The sequence of start-stop operations for machines and equipment has been performed.

e) Auxiliary services have been appropriate to the requirements of the process.

f) Processing equipment has been regulated and/or scheduled.

g) Corrective measures have been applied to failed operation.

h) Work safety measures have been adopted.

2. Develops food products describing the associated procedures and techniques.

Assessment Criteria:

a) Raw materials have been prepared and conditioned.

b) The technical documentation about running the process has been interpreted.

c) Processing operations and their sequencing have been recognized.

d) The power or load of the equipment has been secured.

e) The required quantity of the different ingredients has been calculated and weighed.

f) The ingredients have been dosed and mixed.

g) Processing and conservation treatments have been applied according to the characteristics of the product to be developed.

h) Self-control systems based on the HACCP methodology and traceability have been applied.

i) The documentation associated with the system of self-control and traceability has been completed.

j) Hygiene and safety measures have been adopted during the preparation.

k) Efficient use of water and energy resources has been made.

l) The waste generated during the process has been selectively collected.

3. Applies the packaging and packaging technique to the prepared food product, justifying the material and the procedure selected.

Assessment Criteria:

a) Packaging and packaging methods and materials have been recognized.

b) Packaging lines have been characterized.

c) Packaging, labeling, and packaging machines and equipment have been put up.

d) The prepared product has been dosed and incorporated.

e) The machines have been managed by monitoring their operation.

f) The systematic filling and closing controls have been performed.

g) The packaging product has been labeled by monitoring the placement of the labels.

h) The production batch identification method has been applied to ensure product traceability.

i) Packing has been done by checking the location of the packaged products on the pallet.

j) Selective collection and reuse of packaging and packaging materials have been performed.

4. Controls processing operations by relating process variables to the characteristics of the end product.

Assessment Criteria:

a) The parameters that need to be controlled during the processing process have been identified.

b) Process control systems used in the food industry have been identified.

c) The status of raw materials has been controlled.

d) The checks and records of the parameters involved in the process have been performed.

e) The operation of the involved process has been reset in case of deviations.

f) The packaging and packaging process has been controlled.

g) Information processing equipment (programmable automatons and other control systems) used in the control of automated production systems have been operated.

h) Security measures have been respected in the handling of equipment.

i) The risks and consequences on the environment arising from industrial activity have been identified.

j) The impact of inadequate control on the quality of the product has been assessed.

5. Controls the product by describing and applying the technique for quality verification.

Assessment Criteria:

a) The procedures and methods of sampling used in the processing processes have been recognized.

b) The need to obtain a homogeneous and representative sample has been assessed.

c) Samples are taken.

d) The sample (dilution, homogenization) has been prepared for analysis.

e) Basic physico-chemical determinations have been made in the ongoing and finished product.

f) The sensory characteristics of the product have been determined.

g) The characteristics of the product in progress and elaborated, with its specifications, have been contrasted.

h) The operation of the involved process has been reset in case of deviations.

i) The results obtained have been documented.

Duration: 155 hours

Basic contents:

Tuning the processing process:

-Cleaning and disinfection in the food industry. Cleaning systems and equipment.

-Processing facilities. Distribution of space and equipment. Ancillary services.

-Technical-health regulations and current regulations.

-Top level maintenance in the food industry.

Elaboration of food products:

-Technical documentation on process execution. Flowcharts. Manual of procedures.

-Product Characterization.

-Identifying and sequencing process operations.

-Selection and description of ingredients.

-Calculation of ingredients.

-Preparation, dosing and mixing of ingredients.

-Physical and thermal treatments for the manufacture of food products.

-Application of self-control systems. HACCP methodology.

-Traceability. Documentation.

-Selective collection of waste.

Application of packaging and packaging techniques for processed products:

-Selection of packaging techniques according to the product produced.

-Handling and preparation of packaging.

-First-level management, regulation and maintenance of the machinery used in packaging.

-Filling and closing containers.

-Label placement.

-Composition of packages.

Control of processing operations:

-sensory and physical-chemical analysis of the raw material.

-Selection and regulation of parameters. Measurement of variables.

-Agents and environmental impact factors in the processing and packaging process. Typology of the waste generated.

-Process control. Components.

-programmable automatons. Handling and applications.

-Identification of risk factors and situations for safety during the processing and packaging process.

Product control in progress and elaborated:

-Application of the HACCP in the referenced processing process.

-Sampling.

-sensory and physical-chemical analysis of the product in progress and elaborated.

-Basic controls of the product in progress and the products made.

Pedagogical guidelines.

This professional module contains the necessary training to perform the function of processing/processing of food products, achieving the required quality, guaranteeing the traceability of the product and acting under food, labour and environmental protection standards.

Food processing includes aspects such as:

-Receiving raw and auxiliary materials.

-Preparing and regulating equipment and facilities.

-Preparation and conditioning of raw materials.

-Running the production process.

-Control of the process.

-Sample and control of the product during processing.

-Response to contingencies and/or deviations from the production process.

-Stabilization and/or finish operations.

-Packaging and packaging operations.

-Record process parameters.

The professional activities associated with this function apply to:

-Plant products (4. and 5. range, preserves, jams, cremogenates, juices and vegetable juices).

-Meat products (cross-cured sausages, salted, preserved and 5. range).

-Dairy products (cheeses, consumption and fermented milks, dairy desserts, and other derivatives).

-Fish and aquaculture products (salazones, preserves and 5. range).

The formation of the module contributes to the achievement of general objectives (a), (b), (c), (d), (e), (f), (h), (i), (j), (k), (m), (n), (n) and (o) of the training cycle, and (a), (b), (c), (d), (e), (g), (h), (i), (k), (l), (m) and (n) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Selection, characterization, control and conditioning of raw and auxiliary materials.

-Selecting, cleaning, preparing and regulating equipment and installations.

-Identification, sequencing and execution of processing, packaging and packaging operations.

-Making complex products from basic products.

-Making products for special collectivities.

-Design/innovation in the development of new food products.

-Process and product control. Sampling and basic controls. Recording the process parameters.

-Handling programmable automatons.

-Response to contingencies and/or process deviations.

Professional Module: Electromechanical Maintenance Principles.

Code: 0116

Learning results and evaluation criteria.

1. Identifies the mechanical elements of equipment, machines and installations, describing the function they perform and their influence on the assembly.

Assessment Criteria:

a) The main mechanisms that constitute the mechanical groups of the equipment and facilities have been identified.

b) The function they perform and the basic technical characteristics of the elements have been described.

c) The mechanical transmission and transformer elements of the movement have been described, recognizing their presence in the different process equipment.

d) The mechanical elements have been classified according to the transformation they perform.

e) The functional relationships of the elements and parts of the groups have been described.

f) The properties and characteristics of the materials used in the mechanisms have been identified.

g) The critical parts or parts of the elements and parts where they may appear to be worn out by reason of the causes that originate them have been identified.

h) The prevention and safety measures to be taken into account in the operation of mechanical elements have been analysed.

2. Recognizes the elements involved in the pneumatic installations, analyzing the function they perform and their influence on the set of the installation.

Assessment Criteria:

a) The uses of pneumatics as a technique for the application of compressed air have been described.

b) The properties of compressed air have been defined.

c) The production and treatment circuits of the compressed air have been identified, describing the mission of its main elements.

d) The compressed air distribution networks and their protective elements have been identified.

e) The pneumatic elements of regulation and control have been identified and their presence on the premises has been recognised.

f) The driving or work pneumatic elements have been described and their presence in process equipment has been identified.

g) The operation of simple manual, semi-automatic and automatic pneumatic circuit schemes has been described.

h) The most frequent failures of pneumatic facilities and their corrective measures have been listed.

i) The utility of compressed air has been valued in the automation of industry processes.

3. Recognizes the elements of the hydraulic installations by describing the function they perform.

Assessment Criteria:

a) Hydraulic systems have been described as means of production and power transmission.

b) The fundamental physical principles of hydraulics have been listed.

c) The hydraulic fluids and their properties have been listed.

d) The hydraulic elements have been related to their symbology.

e) The hydraulic unit and its functional and protective elements have been identified.

f) The work hydraulic elements have been related to the type of maintenance to be performed.

g) The operation of simple hydraulic circuit schemes has been described.

h) The advantages and disadvantages of the use of hydraulic installations in the process automation of the sector have been assessed.

i) The most frequent failures of hydraulic installations and their corrective measures have been cited.

4. Identifies the elements of the electrical installations describing the mission they perform on the set of the installation.

Assessment Criteria:

a) The basic structure of indoor electrical installations has been described.

(b) The elements of protection, manoeuvring and connection of electrical circuits have been recognised.

c) The operation of electrical installations applied to industrial equipment with its single-filar scheme has been linked.

(d) The protection and manoeuvring elements have been linked to the proper functioning and protection of electrical installations applied to equipment in the sector.

e) Electrical magnitudes (voltage, intensity, power and voltage drop, among others) have been calculated in applied basic installations of the sector.

(f) The application of the technical instructions of the REBT has been verified in the electrical installations applied in the sector.

g) The electrical elements of control and maneuver and their function have been recognized.

h) The electrical characteristics of the protective devices have been related to the electrical lines and receivers to be protected.

i) The safety and prevention conditions to be applied in handling the various electrical/electronic components have been described.

5. It identifies the electrical machines and the constructive elements involved in the coupling of the industrial equipment of the sector, describing their operation and applications.

Assessment Criteria:

a) The electrical machines used in the equipment and installations of the sector have been identified.

b) Electrical machines have been classified by their typology and function.

(c) The operation and the characteristics of the electrical machines and their application in the sector have been described.

d) The information on the feature board has been related to the electrical and mechanical quantities of the installation.

e) The connection scheme (start and reverse investment) of the electrical machines and their protections has been represented by their symbology.

f) The consumption of the machines has been related to their system of vacuum and load operation and their electrical protection.

g) The application of the technical instructions of the REBT has been verified in the power plant of the electrical machines.

h) The coupling systems of the electrical machines have been identified to the industrial equipment of the sector.

i) The systems for securing electrical machines to the equipment (type of movement, transmission power, noise, vibration, among others) have been linked.

j) The safety and prevention conditions to be applied in the handling of operating electrical circuits and machines have been described.

6. Applies first-level maintenance by relating the procedures used to the equipment and facilities involved.

Assessment Criteria:

a) The procedures for each of the first-level (basic) maintenance operations that must be performed on the equipment have been described.

b) The items on which the first-level preventive or corrective maintenance operations are to be performed have been identified.

c) The most frequent breakdowns occurring in equipment and installations have been reported.

d) The necessary equipment and tools have been identified to perform the first level maintenance tasks.

e) The required conditions of the work area for maintenance interventions have been determined.

f) The sense of spin of electric motors has been put in place or reversed by measuring the fundamental magnitudes during the process.

g) Basic element maintenance or replacement techniques have been applied to equipment and installations.

h) The appropriate support has been recorded for the maintenance operations performed.

i) The cleanup, oiling, and checking of the installation status and equipment on first-level maintenance have been described.

j) The current regulations on prevention and safety related to the maintenance of equipment and installations have been analysed.

Duration: 55 hours

Basic contents:

Identification of mechanical elements:

-Materials. Behavior and properties of the main equipment and facilities materials.

-Nomenclature and acronyms.

-Cinematic and dynamic machines.

-Mechanical elements of motion: description, operation, symbology, first level maintenance.

-Movement mechanical elements: description, operation, symbology.

-Join mechanical elements: description, operation, first-level maintenance.

-Auxiliary mechanical elements: description, operation, first-level maintenance.

-Prevention and safety rules in handling mechanical elements.

-Valuation of mechanical elements wear: lubrication and preventive maintenance.

Reconnaissance of elements of pneumatic installations:

-Compressed air production and treatment circuits: description, elements, operation, symbology, maintenance and safety measures.

-Compressed air distribution networks: characteristics and building materials.

-Regulatory and control pneumatic elements: description, operation, symbology, maintenance and safety measures.

-Drive pneumatic elements or actuators: description, operation, symbology, maintenance and safety measures.

-Reading manual, semi-automatic and automatic pneumatic circuit schemes.

-Efficient use of compressed air in industry processes.

Recognition of elements of hydraulic installations:

-Hydraulic unit: fundamentals, elements, operation, first-level maintenance, and security measures.

-Water distribution and regulation elements: description, operation, symbology, maintenance and safety measures.

-Work hydraulic elements: description, operation, symbology, and maintenance.

-Reading hydraulic circuit schemas.

-Environmental impact of hydraulic installations.

Identifying elements of electrical installations:

-Electrical system. Three-phase and single-phase current.

-Fundamental electrical measures: definition, units.

-Fundamental relationships. Calculation of the basic magnitudes of the facilities.

-Electrical circuit control and control elements: description, symbology and operation.

-Electrical circuit protection elements: description, symbology and operation.

-Regulations on electrical installations (REBT) and on the prevention of occupational risks.

Identification of electrical machines and their coupling in industrial equipment:

-Static and rotating electrical machines. Typology and features.

-Classification of electric machines: generators, transformers and motors.

-Constructive parts. Operation.

-Feature plate. Calculation of the quantities of the power and boot facilities of the machines.

-Machines and fasteners of machines to their industrial equipment.

-Regulations on electrical installations (REBT) and on the prevention of occupational risks.

Application of first-level maintenance techniques:

-Preventive maintenance operations: cleaning filters, changing blind discs, tight closures, balsas, cleaning of locks, greases, purges, regulatory reviews.

-Corrective maintenance operations (item replacement).

-Regulations on electrical installations (REBT) and on the prevention of occupational risks.

Pedagogical guidelines.

This professional module responds to the need to provide an adequate theoretical and practical basis for the understanding and application of basic equipment maintenance techniques and facilities used in the sector.

The professional activities associated with this function apply to:

-Plant products (4. and 5. range, preserves, jams, cremogenates, juices and vegetable juices).

-Meat products (cross-cured sausages, salted, preserved and 5. range).

-Dairy products (cheeses, consumption and fermented milks, dairy desserts, and other derivatives).

-Fish and aquaculture products (salazones, preserves and 5. range).

The formation of the module contributes to achieving the general objectives (c), (i), (j), (k), (n) and (t) of the training cycle, and (b), (h), (i), (l), (m) and (r) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Recognition of mechanical, pneumatic, hydraulic, electrical and electromagnetic elements of equipment.

-Preparing the work area for external maintenance actions.

-Realization of first-level maintenance in food processing equipment.

-Applying security rules in handling equipment and installations.

-Handling and regulating equipment and facilities.

Professional Module: Technological Processes in the Food Industry.

Code: 0145

Learning results and evaluation criteria.

1. Describes the processes of manufacturing plant products, relating process operations and their sequencing to the product characteristics of the product.

Assessment Criteria:

a) Plant products of 4. th range and their processing operations have been identified.

b) Juices, nectars and vegetable juices have been characterized, describing process operations.

c) Cremogenate, jam, jam, and other composite processing processes have been recognized, listing process operations.

d) The characteristics of frozen plant products and their processing operations have been described.

e) Preserved vegetables, pickles and cooked and pre-cooked vegetable dishes have been recognized, and process operations are characterized.

f) The main physical, chemical, biological, organoleptic and nutritional characteristics of the plant products of industrial manufacture have been described.

g) The main plant products for consumption in the environment have been characterized.

h) The conditions for storage and preservation of plant products for industrial manufacture have been described.

i) The main non-conformities of plant products of industrial manufacturing and possible corrective actions have been identified.

j) An innovative attitude has been maintained to describe new products or variants of existing ones.

2. Recognizes the manufacturing processes of meat products, relating process operations to the characteristics of the desired product.

Assessment Criteria:

a) The raw/fresh meat sausages and cured sausages have been identified, describing their type manufacturing processes.

b) Carnics and cooked and cooked meat dishes have been recognized, and process operations are characterized.

c) The main physical, chemical, biological, organoleptic and nutritional characteristics of the meat products have been described.

d) The main consumption meat products in the environment have been characterized.

e) The conditions for storage and storage of industrial-manufactured meat products have been described.

f) The main non-conformities of industrial manufacturing meat products and possible corrective actions have been identified.

g) An innovative attitude has been maintained to describe new products or variants of existing ones.

3. Identifies the manufacturing processes of fishery and aquaculture products, relating the characteristics of the desired product to the process operations.

Assessment Criteria:

a) The frozen fishery and aquaculture products and their processing operations have been identified.

b) The salons, the preserved and semi-preserved fish have been characterized, with the description of the type-making processes.

c) The characteristics of cooked and cooked fish dishes and their processing operations have been described.

(d) The main physical, chemical, biological, organoleptic and nutritional characteristics of fishery and aquaculture products have been listed.

e) The main fishery and aquaculture products for the consumption of the environment have been characterized.

(f) The conditions for the storage and storage of industrial-manufactured fishery and aquaculture products have been described.

g) The main non-conformities of industrial-manufacturing fishery and aquaculture products and possible corrective actions have been identified.

h) An innovative attitude has been maintained to describe new products or variants of existing ones.

4. Recognizes dairy manufacturing processes, relating processing operations to the characteristics of the desired product.

Assessment Criteria:

a) The processes of making consumption milks, powdered milks and evaporated milks and process operations have been identified.

b) The processes of producing and fermented yogurts and milks have been characterized, the process operations being described.

c) The characteristics of dairy desserts, ice cream and their type manufacturing processes have been described.

d) The processes of obtaining fresh cheeses and cured cheeses have been described, analyzing process operations.

e) The main physical, chemical, biological, organoleptic and nutritional characteristics of dairy products have been described.

f) The main consumption dairy products in the environment have been characterized.

g) The storage and storage conditions of industrial-manufactured dairy products have been described.

h) The main non-conformities of industrial manufacturing dairy products and possible corrective actions have been identified.

i) An innovative attitude has been maintained to describe new products or variants of existing ones.

5. Describes basic product controls by recognizing their fundamentals.

Assessment Criteria:

a) Basic analysis and control equipment and instruments have been identified.

b) Sampling procedures and methods have been recognized.

c) The physical and chemical fundamentals of the control methods have been recognized.

d) The main basic controls have been described.

e) The results of the controls have been interpreted.

f) The optimal intervals for the parameters to be controlled have been recognized.

g) Measures of hygiene, safety and prevention of occupational hazards have been identified during the implementation of controls.

h) The documentation for the record of the controls performed has been recognized.

i) Rigor, order and cleanliness have been valued as an essential element in the performance of basic controls.

Duration: 100 hours

Basic contents:

Description of plant product manufacturing processes:

-Plant products of 4. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

-Zumos, nectars and vegetable juices. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations of quality control of the products produced and by-products.

-Cremogenates, jams, jams, and other composite products. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations of quality control of the products produced and by-products.

-Frozen and deep-frozen plant products. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

-Vegetable conserves, pickles, cooked and cooked dishes. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

Recognition of meat product manufacturing processes.

-The muscle tissue. Composition and characteristics.

-Characteristics of the meat of animal species of greatest industrial use.

-Raw or fresh meat embutites. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

-Cured meat embutites. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

-Meat conserves, fine pastes, fiambres, cooked and cooked meat dishes. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

Identification of the manufacturing processes of fishery and aquaculture products.

-The muscle tissue. Composition and characteristics.

-Characteristics and industrial use of fish, shellfish and other fishery products.

-Frozen fishery and aquaculture products. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations of quality control of the products produced and by-products.

-Fish, preserved and semi-preserved fish. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

-cooked and cooked fish dishes. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

Recognition of the manufacturing processes of different dairy products:

-Leches of consumption, powder and evaporated. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

-Yogurts and fermented milks. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

-Dairy and ice cream. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations for the quality control of the products produced and the by-products.

-Fresh and cured cheese. Classification. Type manufacturing processes. Process operations and equipment. Storage and storage conditions. Basic determinations of quality control of the products produced and by-products.

Description of the basic product controls:

− Physical and chemical fundamentals of basic controls.

− Basic equipment and instrumentation.

− Methods and sampling procedures.

− Basic analysis in the control of the process of food processing.

− Log of results.

− Measures of hygiene, safety and prevention of occupational risks in sampling and testing.

− Importance of order, rigor and cleanliness.

Pedagogical guidelines.

This professional module contains the training required to perform the food processing/processing function.

Food processing/processing includes aspects such as:

-Receiving raw and auxiliary materials.

-Preparing and regulating equipment and facilities.

-Preparation and conditioning of raw materials.

-Running the production process.

-Control of the process.

-Sample and control of the product during processing.

-Response to contingencies and/or deviations from the production process.

-Stabilization and/or finish operations.

-Packaging and packaging operations.

-Record process parameters.

The professional activities associated with this function apply to:

-Plant products (4. and 5. range, preserves, jams, cremogenates, juices and vegetable juices).

-Meat products (cross-cured sausages, salted, preserved and 5. range).

-Dairy products (cheeses, consumption and fermented milks, dairy desserts, and other derivatives).

-Fish and aquaculture products (salazones, preserves and 5. range).

The formation of the module contributes to the achievement of general objectives (a), (c), (d), (e), (f), (g), (h), (m), (n), (n), (o) and (r) of the training cycle, and powers (a), (b), (c), (d), (e), (f), (g), (k), (l), (m), (n) and (p) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Identification and characterization of plant, meat, dairy, fishery and aquaculture food products.

-Description of manufacturing processes type and process equipment.

-Identifying and sequencing process operations.

-Numbering of the storage and storage conditions of food products.

-Description of the basic quality control determinations of food products.

-Recognition of non-conformities and corrective measures.

Professional Module: Selling and Marketing of Food Products.

Code: 0146

Learning results and evaluation criteria.

1. It sets the prices of processed food products, analyzing costs and benefits.

Assessment Criteria:

a) Existing cost types have been identified.

b) The variables involved in the cost and the benefit have been determined.

c) The product has been made outrageous.

d) The formulas and concepts of interest, discount, and commercial margins have been interpreted.

e) The price of a product has been set with an established profit.

f) The prices have been updated from the variance of the costs.

g) The conditions of the sale prices of the food products have been identified.

2. Applies sales techniques by linking them to different marketing channels.

Assessment Criteria:

a) The characteristics of the products, the brand image and the positioning of the company and the competition have been identified.

b) The required documentation of the sales operation has been specified.

c) In-person and non-face-to-face communication systems have been recognized, applying techniques that facilitate empathy with the client.

d) The variables involved in the conduct and motivation of the purchase by the customer have been recognized.

e) The client typology and its purchase needs have been identified.

f) Sales techniques have been adapted to the means of communication used (in-person, telephone, Internet, interactive television, mobile phone, postal mail, e-mail).

3. Performs the sale operation, justifying the steps and variables involved.

Assessment Criteria:

a) The sales operation phases have been listed.

b) The variables involved in the sale price have been described.

c) The deferral interest, payment fees, and transaction price have been calculated based on the conditions of the agreed process.

(d) The discounts, the total sales price and the commercial ratios have been calculated based on the payment and tax conditions that are taxed by the sales operation.

e) The documentation associated with the collection and payment has been identified and completed.

f) The process of cancelling collection operations has been described.

g) The potential of new technologies has been recognised as an element of consultation and support.

4. It caters to the client, describing the communication techniques employed.

Assessment Criteria:

a) The variables that influence the customer care process have been described.

b) The form and attitude of customer care and advice has been described.

c) Basic selling techniques have been explained to capture the attention and awaken interest based on the type of customer.

d) The appropriate arguments have been selected for the objections raised by the client.

e) Strategies have been analyzed to identify customer satisfaction.

f) The techniques that enhance the link to the client have been described.

g) The potential of new technologies in customer care has been valued.

5. Resolves complaints and complaints, valuing their implications on customer satisfaction.

Assessment Criteria:

a) The techniques for forecasting conflicts have been identified.

b) The techniques used to address customer complaints and complaints have been described.

c) The process that must be followed by a claim has been recognized.

d) The formal elements that contextualize a claim have been identified.

e) The documentation associated with the claims has been identified.

f) The consequences of an unresolved claim have been analyzed.

g) The importance of post-sales service in business processes has been valued.

Duration: 40 hours

Basic contents:

Food product pricing:

-Costs and benefits.

-Calculation of the cost of raw materials. Documentary record.

-Sales price components and their constraints.

-Pricing methods.

-Margins and discounts. Outrageous. Ratios.

-Price calculation.

Application of sales techniques:

-Positioning and branding.

-Sales channels. Search methods.

-Organization of the sale. Business agenda.

-Essential and non-face-to-face sales phases.

-Client needs and tastes.

-Communication skills.

Performing the sale operation:

-Fases of the sale operation.

-Sales price. Basic and variable concepts.

-Commercial calculation in sales operations.

-Payment means.

-Collection and payment documentation.

-Application of new technologies in sales operations.

Customer Care:

-Variables that are involved.

-Communication process.

-Application techniques in customer care. Nature. Effects.

-Application of new technologies in customer care.

-Customer loyalty strategies.

Claims and complaints resolution:

-Techniques for anticipating conflicts.

-Techniques to address complaints and complaints.

-Collection procedure for in-person and non-face-to-face complaints/complaints.

-Formal elements that contextualize the claim.

-Document configuration of the claim.

-Resolution of complaints and complaints. Economic impacts.

-Procedures used in the after-sales service.

Pedagogical guidelines.

This professional module responds to the need to provide an adequate theoretical and practical basis for the understanding and application of basic techniques of trade and promotion in small enterprises.

Trade and promotion in small businesses include aspects such as:

-Customer care.

-Promotion and Sale.

The professional activities associated with this function apply to:

-Plant products (4. and 5. range, preserves, jams, cremogenates, juices and vegetable juices).

-Meat products (cross-cured sausages, salted, preserved and 5. range).

-Dairy products (cheeses, consumption and fermented milks, dairy desserts, and other derivatives).

-Fish and aquaculture products (salazones, preserves and 5. range).

The formation of the module contributes to the achievement of the general objectives (k), (l), (o), (q), (r) and (s) of the training cycle, and (i), (j), (n), (o), (p) and (q) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Estimated food product prices.

-Calculation of raw material costs, production costs and commercial margin or profit.

-Resolution of conflicts and claims.

-Attention and advice to prospective clients.

Professional Module: Warehouse Operations and Control in the Food Industry.

Code: 0030

Learning results and evaluation criteria.

1. It supplies the warehouse and the production line, identifying needs and stocks.

Assessment Criteria:

a) The stock types and their variables are defined.

b) The different inventory types have been identified.

c) Orders have been placed in quantity, quality, and deadlines.

d) The internal means of transport have been characterized.

e) The supply needs of genera have been determined, indicating the quantities.

f) Security conditions associated with provisioning have been identified.

g) The relevance of warehouse control to the production process has been valued.

h) New logistics trends have been valued in product distribution and storage.

2. Recepts raw and auxiliary materials by describing the associated documentation and transport requirements.

Assessment Criteria:

a) The documentation accompanying the goods has been identified.

(b) The methods of assessment, measurement and calculation of quantities have been determined.

c) The systems for the protection of the goods have been described.

d) The alterations that the goods can suffer in the transport have been identified.

e) The different external modes of transport have been characterized.

f) The composition of the lot has been determined at the reception of the goods.

g) The received merchandise has been found to correspond to the requested merchandise.

3. Stores the goods by selecting the procedures and techniques according to their characteristics.

Assessment Criteria:

a) The goods classification criteria have been described and applied.

b) Encoding systems have been interpreted.

c) Storage systems have been identified.

d) The characteristics of the loading, unloading, transport and internal handling equipment have been described.

e) The location of the goods in the warehouse has been justified.

f) The storage conditions (order, cleaning, temperature, humidity, and other) have been identified in the store.

g) The warehouse security rules have been determined.

4. Issues the products by justifying the conditions of transport and conservation.

Assessment Criteria:

a) The documentation related to the expedition has been completed.

b) The stock output was recorded by updating the stock.

c) The appropriate conditions have been selected for the various products to be issued.

d) The composition of the batch and its protection has been determined.

e) Order and cleanup have been maintained in the dispatch zone.

f) The characteristics of the means of transport have been identified to ensure food quality and safety.

5. Manages computing applications by valuing their utility in warehouse control.

Assessment Criteria:

a) Computer applications have been characterized.

b) The initial parameters of the application have been identified based on the proposed data.

c) The product, supplier, and customer files have been modified high and low.

d) The inventory entries and exits were recorded by updating the corresponding files.

e) Warehouse control documents have been produced, archived, and printed.

f) Stock inventory has been produced, archived, and printed.

Duration: 35 hours

Basic contents:

Warehouse provisioning:

-Technical documentation related to provisioning.

-Stock types.

-Stock control. Inventory and its types.

-Internal transport.

Receiving goods:

-General operations and checks.

-Organization of the receipt.

-Measurement and weighing of quantities.

-Input documentation.

Storage:

-Storage systems and warehouse types.

-Classification and coding of goods.

-Location of goods and signage.

-General conservation conditions.

-Warehouse management documentation.

Shipment of goods:

-General operations and checks.

-Organization of the expedition.

-Output documentation.

-External transport.

Application of ICT in warehouse management:

-Basic operations in computer handling.

-Computer applications (spreadsheets, text processors, and specific applications).

-Transmission of information: communication and e-mail networks.

Pedagogical guidelines.

This professional module contains the training required to perform the logistics function in the food industries.

Logistics in food industries includes aspects such as:

-Control of provisioning.

-Control and handling of stores.

-Control of expeditions.

The professional activities associated with this function apply to:

-All processes or products in the food industry.

The formation of the module contributes to the achievement of the general objectives (a), (b), (c), (g), (i), (j), (k), (n), (n), (o), (p), (q), (r) and (s) of the training cycle, and powers (a), (b), (f), (h), (i), (l), (m), (p) and (q) of the module. title.

The lines of action in the teaching-learning process that enable you to achieve the objectives of the module are related to:

-Meet warehouse control documents for proper management, using computer applications.

-Perform storage, receive, and stock control scenarios.

Professional Module: Safety and hygiene in food handling.

Code: 0031

Learning results and evaluation criteria.

1. Cleans and/or disinfects tools, equipment and facilities, assessing their impact on the hygienic-sanitary quality of the products.

Assessment Criteria:

a) The hygienic and sanitary requirements to be met by equipment, tools and food handling facilities have been identified.

b) The consequences for the safety of products and the safety of consumers of inadequate cleaning and/or disinfection have been assessed.

c) Procedures, frequencies and cleaning and disinfection equipment (L + D) have been described.

d) Cleaning or disinfection has been carried out with the established products, ensuring complete disposal of the products.

e) The control object parameters associated with the required level of cleaning or disinfection have been described.

f) Deratization, Disinfecting, and Disinfection (DDD) treatments have been recognized.

g) Procedures for the collection and removal of waste from a food handling unit have been described.

h) Cleaning, disinfection and use products for DDD treatments and their conditions of use have been classified.

i) The hazards associated with the handling of cleaning, disinfection and DDD treatments have been assessed.

2. Maintains good hygiene practices, assessing the dangers associated with poor hygiene habits.

Assessment Criteria:

(a) The hygiene-sanitary standards of mandatory compliance with hygiene practices have been recognised.

b) Health hazards associated with bad habits and their prevention measures have been identified.

c) Personal hygiene measures associated with food handling have been identified.

d) All those behaviors or aptitudes likely to cause contamination in food have been recognized.

e) The must-declare diseases have been listed.

f) Full work dress and its cleaning requirements have been recognized.

g) The means of protection for cuts, burns, or wounds of the manipulator have been identified.

3. It applies good food handling practices, relating these to the hygiene-sanitary quality of the products.

Assessment Criteria:

(a) The hygienic and sanitary standards of mandatory compliance related to handling practices have been recognized.

b) The main risks and food-borne toxicinfections have been classified and described, relating to the causative agents.

c) The impact of poor food handling on consumer health has been assessed.

d) Major alterations in food have been described.

e) Different methods of food preservation have been described.

f) The contact of raw or semi-finished materials with processed products has been avoided.

g) Food allergies and intolerances have been identified.

h) The possible presence of traces of allergens in products free of them has been avoided.

i) The procedures for action against food alerts have been recognised.

4. It applies the self-control systems based on the HACCP and traceability control, justifying the principles associated with it.

Assessment Criteria:

a) The need and importance for food security of the self-control system have been identified.

b) The general concepts of the Hazard Analysis and Critical Control Points (HACCP) system have been recognized.

c) Key concepts have been defined for the control of potential health hazards: critical control point, critical limit, control measures, and corrective measures.

d) The parameters associated with controlling control critical points have been defined.

e) The records associated with the system have been completed.

f) traceability has been linked to food safety.

g) The origin, stages of the process, and the destination of the food have been documented and plotted.

h) The main voluntary standards implemented in the food sector (BRC, IFS, UNE-EN ISO 9001:2000, UNE-EN ISO 22000:2005 and others) have been recognised.

5. It uses resources efficiently, assessing the associated environmental benefits.

Assessment Criteria:

a) The consumption of each resource has been related to the environmental impact it causes.

b) The advantages that the concept of consumption reduction brings to environmental protection have been defined.

c) The environmental benefits of the concept of resource reuse have been described.

d) Those energies and/or resources whose use is less harmful to the environment have been recognized.

e) The different existing methodologies for energy saving and the rest of the resources used in the food and catering industry have been characterized.

f) Non-conformities and corrective actions related to resource consumption have been identified.

6. It collects waste in a selective way, recognising its implications at the health and environmental level.

Assessment Criteria:

a) The different types of waste generated according to their origin, status and need for recycling, purification or treatment have been identified and classified.

b) The environmental effects of residues, contaminants and other conditions originating in the production process have been recognized.

c) The techniques of collection, sorting, sorting and disposal or dumping of waste have been described.

d) The parameters that enable environmental control in the production processes of food related to waste, discharges or emissions have been recognized.

e) Measures taken for environmental protection have been established in order of importance.

f) Non-conformities and corrective actions related to waste management have been identified.

Duration: 35 hours

Basic contents:

Cleaning and disinfecting equipment and installations:

-Concepts and cleanup levels.

-Legislation and general cleaning requirements for tools, equipment and facilities.

-Health hazards associated with inadequate cleaning and disinfection or disinfection and disinfecting applications.

-Processes and cleaning products.

Maintenance of Good Hygiene Practices:

-General hygiene rules applicable to the activity.

-Altering and contamination of food due to improper habits of the handlers.

-Hygiene Correct Practice Guides (GPCH).

Application of Good Food Handling Practices:

-General food handling regulations.

-Altering and contamination of food due to improper handling practices.

-Health hazards associated with improper handling practices.

-Food preservation methods.

Application of self-control systems:

-Control measures related to health hazards in food handling.

-Steps prior to the seven principles of the APPCC self-control system.

-The seven principles of the APPCC self-control system.

-Traceability.

Using resources effectively:

-Environmental impact caused by usage.

-Concept of the 3 R-s: Reduction, Reuse and Recycling.

-Methodologies for reducing resource consumption.

Selective collection of waste:

-Environmental legislation.

-Description of the generated waste and its environmental effects.

-Techniques for collection, sorting and disposal or dumping of waste.

-Parameters for environmental control in food production processes.

Pedagogical guidelines.

This professional module contains the necessary training to perform the food and environmental security function.

Food and environmental security includes aspects such as:

-Application of hygiene rules.

-Food handling rules.

-Waste control.

-Minimizing the environmental impact.

The professional activities associated with this function apply to:

-All Food Industry processes or products.

The formation of the module contributes to the achievement of the general objectives (i), (j), (k), (m), (n), (n), (o), (p) and (t) of the training cycle, and (h), (i), (k), (l), (n), (n), (p) and (r) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-Fulfillment of documents associated with process control and traceability.

-Cleaning/disinfecting equipment and facilities and checking the effectiveness of the equipment.

-Application of the HACCP.

-Waste control.

Professional Module: Training and Employment Guidance.

Code: 0147

Learning results and evaluation criteria.

1. It selects job opportunities, identifying the different insertion possibilities and learning alternatives throughout life.

Assessment Criteria:

a) The importance of lifelong learning has been assessed as a key factor for employability and adaptation to the demands of the production process.

b) The vocational pathways related to the professional profile of the food product maker have been identified.

c) The skills and attitudes required for the professional activity related to the profile of the title have been determined.

d) The main fields of employment and labour insertion have been identified for the Technical Product Development Technician.

e) The techniques used in the job search process have been determined.

f) Self-employment alternatives have been foreseen in the professional sectors related to the title.

g) The assessment of personality, aspirations, attitudes and self-training has been performed for decision-making.

2. Applies team work strategies, valuing their effectiveness and efficiency in achieving the goals of the organization.

Assessment Criteria:

a) The advantages of teamwork in work situations related to the profile of the food product maker have been valued.

b) Work teams that can be created in a real job situation have been identified.

c) The characteristics of the effective work equipment against the ineffective equipment have been determined.

d) The necessary existence of diversity of roles and opinions assumed by members of a team has been positively valued.

e) The possible existence of conflict between members of a group has been recognized as a characteristic aspect of organizations.

f) The types of conflicts and their sources have been identified.

g) Procedures for conflict resolution have been determined.

3. It exercises rights and meets the obligations arising from industrial relations, recognising them in the different employment contracts.

Assessment Criteria:

a) The basic concepts of the right of work have been identified.

b) The main bodies involved in the relations between employers and workers have been distinguished.

c) The rights and obligations arising from the employment relationship have been determined.

(d) The main modalities of recruitment have been classified, identifying the measures to promote recruitment for certain groups.

e) The measures established by the current legislation for the reconciliation of work and family life have been assessed.

f) The causes and effects of the modification, suspension and extinction of the employment relationship have been identified.

g) The salary receipt has been analyzed by identifying the main elements that integrate it.

h) Different collective conflict measures and conflict resolution procedures have been analyzed.

i) The working conditions agreed in a collective agreement applicable to a professional sector related to the Technical Title in the Development of Food Products have been determined.

j) The defining characteristics of new work organization environments have been identified.

4. It determines the protective action of the Social Security system in the face of the various contingencies covered, identifying the different classes of benefits.

Assessment Criteria:

a) The role of Social Security has been valued as an essential pillar for improving the quality of life of citizens.

b) The various contingencies covered by the Social Security system have been listed.

c) Existing regimes have been identified in the Social Security system.

d) The obligations of employer and employee within the Social Security system have been identified.

e) A worker's contribution bases and the corresponding employee and employer contributions have been identified in a simple assumption.

f) Social Security system capabilities have been classified, identifying requirements.

g) Possible legal unemployment situations have been determined.

h) The calculation of the duration and amount of a basic contributory level unemployment benefit has been performed.

5. It evaluates the risks arising from its activity, analyzing the working conditions and the risk factors present in its work environment.

Assessment Criteria:

a) The importance of preventive culture has been valued in all areas and activities of the company.

b) Work conditions have been linked to the health of the worker.

c) Risk factors have been classified in the activity and the damage resulting from them.

d) The most common risk situations have been identified in the work environments of the Technical Product Elaboration.

e) Risk assessment has been determined in the company.

f) Working conditions have been determined with significance for prevention in work environments related to the professional profile of the Technical Product Elaboration.

g) Types of professional damage have been classified and described, with particular reference to occupational accidents and occupational diseases, related to the professional profile of the Technical Food Products.

6. Participates in the development of a risk prevention plan in a small business, identifying the responsibilities of all the actors involved.

Assessment Criteria:

(a) The principal rights and duties in the field of occupational risk prevention have been determined.

b) The different forms of prevention management in the company have been classified, depending on the different criteria laid down in the regulations on the prevention of occupational risks.

c) Forms of representation of workers in the company in the field of risk prevention have been determined.

d) Public bodies related to the prevention of occupational risks have been identified.

e) The importance of the existence of a preventive plan in the company that includes the sequencing of actions to be carried out in case of an emergency has been assessed.

f) The content of the prevention plan has been defined in a work centre related to the professional sector of the Technical Product Elaboration.

g) An emergency plan and evacuation of a food company has been planned.

7. Applies prevention and protection measures, analyzing risk situations in the work environment of the Technical Product Elaboration.

Assessment Criteria:

(a) The techniques of prevention and individual and collective protection that must be applied in order to avoid damage to their origin and to minimize their consequences should they be unavoidable.

b) The meaning and scope of the different types of security signage has been analyzed.

c) Action protocols have been analyzed in case of emergency.

d) The techniques for the classification of injuries have been identified in case of emergency where there are victims of varying severity.

e) The basic first aid techniques to be applied at the site of the accident have been identified with different types of damage and the composition and use of the kit.

(f) The requirements and conditions for the monitoring of the health of the worker and their importance as a preventive measure have been determined.

Duration: 50 hours

Basic contents:

Active job search:

-Valuation of the importance of permanent training for the career and professional career of the Technical Product Elaboration.

-Analysis of personal interests, skills and motivations for the professional career.

-Identification of training itineraries related to the Technical in Food Products Development.

-Definition and analysis of the professional sector of the Technical Product Elaboration of Food Products.

-Job search process in industry companies.

-Learning and employment opportunities in Europe.

-Job search techniques and instruments.

-The decision-making process.

Conflict management and work teams:

-Valuation of the advantages and disadvantages of team work for the effectiveness of the organization.

-Equipment in the food industry sector according to the functions they perform.

-Participation in the work team.

-Conflict: features, sources, and stages.

-Methods for conflict resolution or suppression.

Job Contract:

-The right of the job.

-Analysis of the individual labor relationship.

-Work contract modes and procurement promotion measures.

-Rights and duties arising from the employment relationship.

-Modifying, suspending, and extinguishing the work contract.

-Representation of workers.

-Analysis of a collective agreement applicable to the professional scope of the Technical Product Elaboration.

-Benefits for workers in new organizations: flexibility and social benefits, among others.

Social Security, Employment and Unemployment:

-Structure of the Social Security System.

-Determination of the principal obligations of employers and workers in the field of Social Security, affiliation, high, low and contribution.

-Protected situations in unemployment protection.

Professional risk assessment:

-Valuation of the relationship between work and health.

-Risk Factor Analysis.

-Risk assessment in the company as a basic element of preventive activity.

-Risk analysis linked to security conditions.

-Risk analysis linked to environmental conditions

-Risk analysis linked to ergonomic and psycho-social conditions.

-Specific risks in the food industry sector.

-Determination of the possible damage to the health of the worker that can be derived from the identified risk situations.

Planning for risk prevention in the enterprise:

-Rights and duties in the field of occupational risk prevention.

-Managing prevention in the enterprise.

-Public bodies related to the prevention of occupational risks.

-Planning for prevention in the enterprise.

-Emergency and evacuation plans in work environments.

-Making an emergency plan in a food business.

Application of prevention and protection measures in the enterprise:

-Determination of individual and collective prevention and protection measures.

-Action protocol in an emergency situation.

-First aid.

Pedagogical guidelines.

This professional module contains the necessary training for the student to be able to insert himself and develop his professional career in the food processing sector.

The formation of the module contributes to the achievement of the general objectives, n), (o), (p), (q), (r), (s), (t) and (u) of the training cycle and the powers (m), (n), (n), (o), (p), (q), (r) and (s) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-The management of information sources on the education and labour system, in particular with regard to the business sector and food processing plants.

-The conduct of guidance and dynamic tests on the personality and the development of social skills.

-The preparation and implementation of CVs and job interviews.

-Identification of labor regulations affecting workers in the sector, management of the most commonly used contracts, comprehensive reading of collective agreements of application.

-The fulfillment of salary receipts of different characteristics and other related documents.

-The analysis of the Law on the Prevention of Labor Risks that allows the evaluation of the risks arising from the activities carried out in its productive sector, and collaborate in the definition of a prevention plan for a small business, as well as the necessary measures to be taken for implementation.

Professional Module: Enterprise and entrepreneurship.

Code: 0148

Learning results and evaluation criteria.

1. Recognizes the capabilities associated with the entrepreneurial initiative, analyzing the requirements derived from the jobs and the business activities.

Assessment Criteria:

a) The concept of innovation and its relationship with the progress of society and the increase in the well-being of individuals have been identified.

b) The concept of entrepreneurial culture and its importance as a source of job creation and social welfare have been analyzed.

c) The importance of individual initiative, creativity, training and collaboration as essential requirements to succeed in entrepreneurial activity have been valued.

d) The ability of an employee to work in a small and medium-sized food business has been analyzed.

e) The development of an entrepreneur's entrepreneurial activity that starts in the food industry sector has been analyzed.

f) The concept of risk has been analyzed as an inevitable element of all entrepreneurial activity.

g) The concept of entrepreneur and the requirements and attitudes required to develop business activity have been analyzed.

h) The business strategy has been described relating to the objectives of the company.

i) A particular business idea has been defined in the field of the food industry that will serve as a starting point for the development of a business plan.

2. Defines the opportunity to create a small business, assessing the impact on the performance environment and incorporating ethical values.

Assessment Criteria:

a) The basic functions that are performed in a company have been described and the system concept applied to the company has been analyzed.

b) The main components of the general environment surrounding the company have been identified, in particular the economic, social, demographic and cultural environment.

c) The influence on the business activity of customer relations, with suppliers and with competition, as main members of the specific environment has been analyzed.

d) The elements of the environment of a food pyme have been identified.

e) The concepts of enterprise culture and corporate image, and their relationship to business objectives, have been analyzed.

f) The phenomenon of corporate social responsibility and its importance as an element of the business strategy has been analyzed.

g) The social balance of a company related to the manufacture of food products has been developed, and the main social costs incurred by these companies, as well as the benefits, have been described. social they produce.

h) They have been identified, in companies related to the development of food products, practices that incorporate ethical and social values.

i) A study of the economic and financial viability of an SME related to the development of food products has been carried out.

3. Carries out activities for the establishment and implementation of a company, selecting the legal form and identifying the legal obligations associated with it.

Assessment Criteria:

a) The different legal forms of the company have been analyzed.

b) The degree of legal liability of the owners of the company has been specified, depending on the legal form chosen.

c) The tax treatment established for the different legal forms of the company has been differentiated.

d) The formalities required by the legislation in force for the formation of a company have been analyzed.

e) A thorough search has been carried out for the various aid for the creation of companies related to the development of food products in the reference locality.

(f) The business plan has been included in the business plan as regards the choice of legal form, economic-financial feasibility study, administrative procedures, aid and grants.

g) Existing external administrative advice and management pathways have been identified when starting an SME.

4. Performs administrative and financial management activities of an SME, identifying the main accounting and tax obligations and completing the documentation.

Assessment Criteria:

a) The basic accounting concepts, as well as accounting information recording techniques, have been analyzed.

(b) The basic techniques for the analysis of accounting information, in particular as regards the solvency, liquidity and profitability of the company, have been described.

c) The tax obligations of a food business have been defined.

d) Tax rates have been differentiated in the fiscal calendar.

e) Basic commercial and accounting documentation (invoices, delivery notes, order notes, exchange letters, cheques, among others) for a food SME have been completed, and the circuits have been described This documentation runs through the company.

f) The main banking finance instruments have been identified.

g) The previous documentation has been included in the business plan.

Duration: 35 hours

Basic contents:

Entrepreneurial Initiative:

-Innovation and economic development. Main features of innovation in the production of food products (materials, technology and production organization, among others).

-Key factors for entrepreneurs: initiative, creativity and training.

-The performance of entrepreneurs as employees of an SME related to the development of food products.

-The performance of entrepreneurs as entrepreneurs in the food processing sector.

-The entrepreneur. Requirements for the exercise of business activity.

-Business Plan: the business idea in the area of food processing.

The company and its environment:

-Basic business functions.

-The enterprise as a system.

-Analysis of the overall environment of an SME related to the development of food products.

-Analysis of the specific environment of an SME related to the development of food products.

-Relationships of a food product development SME with its environment.

-Relations of an SME in the development of food products with the whole of society.

Creating and starting a business:

-Enterprise Types.

-Taxation in companies.

-Choosing the legal form.

-Administrative formalities for the formation of a company.

-Economic viability and financial viability of an SME related to the development of food products.

-Business plan: choice of legal form, study of economic and financial viability, administrative procedures and management of grants and grants.

Administrative function:

-Concept of basic accounting and notions.

-Analysis of accounting information.

-Business tax obligations.

-Administrative management of a food business.

Pedagogical guidelines.

This module contains the necessary training to develop the own initiative in the business field, both towards self-employment and towards the assumption of responsibilities and roles in employment on behalf of

The formation of the module contributes to the achievement of the general objectives, n), (o), (p), (q), (r), (s), (t) and (u) of the training cycle and the powers (m), (n), (n), (o), (p), (q), (r) and (s) of the title.

The lines of action in the teaching-learning process that enable the objectives of the module to be achieved will be about:

-The management of information sources on the food processing sector, including the analysis of the ongoing sector innovation processes.

-The realization of cases and group dynamics that allow understanding and valuing the attitudes of entrepreneurs and adjust the need for them to the industrial sector related to the processes of product development food.

-The use of administrative management programs for industry SMEs.

-The realization of a project of business plan related to the activity of food processing and that includes all the facets of starting a business, as well as justification of its responsibility social.

Professional Module: Job Center Training.

Code: 0149

Learning results and evaluation criteria.

1. Identifies the structure and organization of the food business by relating it to the production and marketing of the products and services they offer.

Assessment Criteria:

a) The organizational structure of the company and the functions of each area of the company have been identified.

b) The elements that constitute the logistics network of the company have been identified: suppliers, customers, production systems, storage and others.

c) Work procedures have been identified in the development of the production process.

d) The competencies of human resources have been linked to the development of productive activity.

e) The importance of each element of the network in the development of the business activity has been interpreted.

f) Market characteristics, type of customers and suppliers, and their possible influence on business development have been linked.

g) The most frequent marketing channels in this activity have been identified.

h) There have been related advantages and disadvantages of the company structure, versus other types of business organizations.

2. He applies ethical and work habits in the development of his professional activity according to the characteristics of the job and the established procedures of the company.

Assessment Criteria:

a) They have been recognized and justified:

-The temporary and personal disposition that the job needs.

-Personal attitudes (punctuality, empathy, among others) and professionals (order, cleanliness, security needed for the job, responsibility and others).

-Atitudinal requirements for the prevention of risks in professional activity and personal protective measures.

-The aptitude requirements regarding the quality of the professional activity.

-Relational attitudes to the work team itself and to the hierarchies established in the company.

-Attitudes related to the documentation of activities performed in the workplace.

-The training needs for the insertion and reinsertion of work in the scientific and technical field of the good work of the professional.

b) The rules on the prevention of occupational risks that need to be applied in professional activity and the fundamental aspects of the Law on the Prevention of Occupational Risks have been identified.

c) Individual protective equipment has been applied according to the risks of the business activity and the company's standards.

d) A clear attitude of respect for the environment has been maintained in the activities developed and the internal and external rules linked to it have been applied.

e) The job or the area corresponding to the development of the activity has been organized, clean and free of obstacles.

f) The received instructions have been interpreted and fulfilled, taking responsibility for the assigned job.

g) An effective communication and relationship has been established with the responsible person in each situation and members of their team, maintaining a smooth and smooth deal.

h) It has been coordinated with the rest of the team, reporting any changes, relevant or unforeseen needs to be presented.

i) The importance of their activity and the adaptation to the changes of tasks assigned in the development of the productive processes of the company, integrating in the new functions, has been valued.

j) You have committed responsibly in the application of the rules and procedures in the development of any activity or task.

3. It receives and stores raw and auxiliary materials, according to established procedures and instructions, carrying out the basic controls and interpreting the results obtained.

Evaluation criteria.

(a) The procedures, instructions, documentation and records of the receipt, storage and control of stocks of the established raw materials and auxiliaries have been interpreted.

b) The internal raw material and auxiliary transfer equipment have been identified.

c) External transport of raw and auxiliary materials has been found to have been carried out in accordance with the procedures and instructions received.

d) It has been verified that the packaging and packaging of the raw and auxiliary materials are in correct condition and are suitable according to the instructions received.

e) The discharge and distribution of raw and auxiliary materials in warehouses, chambers and warehouses has been controlled, with the use of established internal transfer equipment.

f) Packaging and packaging materials for raw materials and manufacturing auxiliaries have been selectively collected, while respecting the environment.

g) Basic controls and entry checks (status, quantity and quality) of raw and auxiliary materials received as set out in the company's instructions and procedures have been performed.

h) The results of the basic controls have been interpreted and records have been completed.

i) The storage conditions (location, placement, temperature, relative humidity, light, aeration) have been proven to be those established by the company.

j) The status and expiration of the stored period has been revised with the established periodicity.

k) Inventory has been performed according to the instructions received and deviations have been reported.

l) Documentation has been processed as specified in the procedures and instructions.

4. Prepares auxiliary equipment and services, assembling and adjusting their devices and accessories, in accordance with established procedures and applying the regulations for the prevention of occupational hazards and environmental protection.

Assessment Criteria:

(a) The ancillary equipment and services necessary for the production of the product have been identified.

b) The cleaning of the equipment and facilities has been proven to be as indicated in the instructions and procedures laid down.

c) First-level maintenance of auxiliary equipment and services has been performed, according to established instructions and procedures.

d) The accessories are selected, depending on the specifications of the process to be developed.

e) It has been verified that the status of the auxiliary equipment and services is appropriate to perform the operations indicated in the procedure.

f) The control parameters have been adapted to the process specifications.

g) The provisions on risk prevention and environmental protection have been adopted in the development of the preparation phases.

5. Performs product-making operations according to manufacturing specifications, applying food safety, occupational risk prevention, and environmental protection regulations.

Assessment Criteria:

a) The characteristics of the product to be elaborated, the production process and the sequence of operations have been described.

b) Process control systems used in the food industry have been identified.

c) The raw and auxiliary materials, characteristics and qualities have been listed according to the manufacturing tab.

d) The quantities of each ingredient have been calculated and the formulation adjusted according to the manufacturing specifications.

e) Control parameters have been assigned and regulated throughout the production process.

f) Product processing operations have been performed, as set out in the instructions and procedures.

g) Process control parameter checks have been performed and records completed.

h) The characteristics of the product developed with the specifications set out in the manufacturing tokens have been contrasted.

i) Deviations from the process have been detected, acting on the process, or communicating the incidents.

j) Basic tests or trials have been carried out on the product in progress and on the product, respecting the sampling technique and applying the analytical protocol.

k) You have operated on information and communication treatment equipment (process control systems, personal computers).

l) The stipulated measures of food hygiene and safety, risk prevention and environmental protection have been adopted during the elaboration process.

m) The cleaning and maintenance operations of machines, tools and accessories have been performed, leaving them in an optimal state of operation.

6. It performs packaging, labelling, packaging, storage and dispatch of products in accordance with the instructions set out by the company.

Assessment Criteria:

(a) The procedures and instructions for packaging, labelling, packaging, storage and dispatch have been interpreted.

b) Packaging and packaging to be used as set out in the instructions and procedures have been selected and identified.

c) The prepared product has been packaged and packaged, applying hygiene and safety measures during the process.

d) Control parameters have been allocated, controlled and regulated during packaging, labelling, packaging, storage and dispatch.

e) Fixed deviations from the process, acting on it, or communicating the incidents.

f) The product has been placed in store, applying the appropriate conditions according to the specifications set.

g) The external transport characteristics and type have been found to be those established in the procedures and instructions.

h) The issue has been issued and completed the documentation and records as set out.

i) The finished product store stock has been updated.

j) The cleaning and maintenance operations of packaging and packaging machines and accessories have been performed to leave them in an optimal state of operation.

Duration: 220 hours

This professional module contributes to the completion of the general competencies and objectives of this title, which have been achieved in the educational centre or to develop the skills that are difficult to get on it.

ANNEX II

Spaces

Formative
-purpose Aula.
Food processing
.
Analysis Lab

ANNEX III A)

Teacher's specialties with teaching assignment in the professional modules of the training cycle of Technical in the Elaboration of Food Products

Professional Module

Teacher Speciality
0141. Raw materials in the food industry.	• Processes in the food industry.	• Secondary Education Professor. • Secondary Teaching Teacher
0142. Raw material conditioning operations.	Food processing operations and equipment.	• Technical Teacher Training Professional.
0143. Transformation and conservation treatments.	Food processing operations and equipment.	• Technical Teacher Training Professional.
0144. Food processing.	• Food product processing operations and equipment.	• Technical Teacher of Vocational Training.
0116. Electromechanical maintenance principles.	• Food processing operations and equipment. • Machine machining and maintenance.	• Technical Teacher of Vocational Training
0145. Technological processes in the food industry.	• Processes in the food industry.	• Secondary Education Professor. • Secondary Teaching Teacher
0146. Food products sales and marketing.	• Processes in the food industry.	• Secondary Education Professor. • Secondary Teaching Teacher
0030. Warehouse operations and control in the food industry.	Food processing operations and equipment.	• Technical Professor Vocational Training
0031. Food handling safety and hygiene.	• Processes in the food industry.	• Secondary School Teaching. • Secondary Teaching Teacher
0147. Job training and guidance.	• Training and employment guidance.	• Secondary Education Professor. • Secondary Teaching Teacher
0148. Enterprise and entrepreneurial initiative.	• Training and employment guidance.	• Secondary Education Professor. • Teacher of Secondary Education

ANNEX III B)

Equivalent to teaching effects

Body

Speciality
Secondary Teaching Teachers.	Training and employment guidance.	-Diplomacy in Business Sciences. -Diplomacy in Industrial Relations. -Diploma in Social Work. -Diploma in Social Education. -Diplomate in Public Administration and Management
	Processes in the food industry.	-Agricultural Technical Engineer, specialty in Agricultural and Food Industries
Teachers of Vocational Training.	Mechanizing and Maintenance of Machines.	-Top Technician in Production by Mechanized or other equivalent titles.

ANNEX III C)

Qualifications required for the delivery of the professional modules that make up the title in the centers of private ownership, of other administrations other than the educational and orientations for the educational administration

	Modules	Entitled
0142. Operations for the conditioning of raw materials. 0143. Treatments for transformation and conservation. 0144. Processing of foodstuffs. 0030. Warehouse operations and control in the food industry.	-Licensed, Engineer, Architect or corresponding degree of degree or other equivalent titles. -Diplomate, Technical Engineer or Technical Architect or corresponding degree title or other equivalent titles
0116. Electromechanical maintenance principles.	-Licensed, Engineer, Architect or corresponding degree of degree or other equivalent titles. -Diplomat, Technical Engineer or Technical Architect or corresponding degree of degree or other equivalent titles. -Superior Technician in Production by Mechanized or other equivalent titles
0141. Raw materials in the food industry. 0031. Safety and hygiene in food handling. 0145. Technological processes in the food industry. 0146. Sale and marketing of food products. 0147. Training and career guidance. 0148. Enterprise and entrepreneurial initiative.	-Licensed, Engineer, Architect or corresponding degree of degree or other equivalent degrees for teaching purposes

ANNEX IV

Convalidations between professional modules of securities established under the Organic Law 1/1990 (LOGSE) and those established in the title of Technician in the Development of Food Products under the Organic Law 2/2006

included in Formative Cycles set in LOGSE 1/1990	Professional Cycle Modules Training (LOE 2/2006): Processing Food Products
operations and control.	0030. Warehouse operations and control in the food industry
	and safety in the food industry	0031. Food handling safety and hygiene
, management and marketing in small business.	0148. Enterprise and entrepreneurship.
Charcuteria.	0142. Raw material conditioning operations
and ice cream process operations	0142. Raw material conditioning operations
preserves processing operations.	0142. Raw material conditioning operations
-of-storage treatments. Packaging and Packaging.	0143. Transformation and conservation treatments
Quesery and tablecloth. Packaging and Packaging.	0143. Transformation and conservation treatments
technology.	0141. Raw materials in the food industry. 0145. Technological processes in the food industry
materials, processes and products in the industry will conserve.	0141. Raw materials in the food industry. 0145. Technological processes in the food industry
, dairy products and processes.	0141. Raw materials in the food industry. 0145. Technological processes in the food industry
	systems and processing aids.	0116. Electromechanical maintenance principles
Training in the job center of the title of Technician in Plant, Carnica and Fish Concierge.	0149. Job center training
Training in the Job Center of the Technical Title in Slaughterhouse, Carnage, and Charcuteria.	0149. Job center training
Training in the job center of the title of Technical in Dairy Products.	0149. Training in job centers

ANNEX V A)

Correspondence of the accredited units of competence in accordance with the provisions of Article 8 of the Organic Law of June 19, with the professional modules for their validation

Units accredited	Professional modules Validables
UC0027_2: Perform and conduct the receipt, storage, and pre-treatment operations of milk, and other dairy raw materials.	0030. Warehouse operations and control in the food industry
UC0291_2: Receiving, controlling and valuing the raw and auxiliary materials involved in the production process Vegetable preserves and the storage and dispatch of finished products.	0030. Warehouse operations and control in the food industry. 0141. Raw materials in the food industry
UC0295_2: Control the reception of raw and auxiliary meat materials, storage and dispatch of parts and products	0030. Warehouse operations and control in the food industry. 0141. Raw materials in the food industry
UC0292_2: Preparing raw materials for further processing and treatment by ensuring quality, hygiene and safety required.	0142. Operations for the conditioning of raw materials. 0031. Food handling safety and hygiene
UC0302_2: Driving and controlling the processing operations of consumption, evaporated, powdered, condensed, and cream milks, butter, ice cream and the like. UC0304_2: Drive and control the packaging and packaging operations of dairy products.	0142. Operations for the conditioning of raw materials. 0144. Processing of foodstuffs. 0031. Food handling safety and hygiene
UC0293_2: Perform the operations of dosing, filling and closing of preserved vegetables, juices and cooked dishes, checking whether they follow the procedures and standards to ensure the required quality. UC0294_2: Drive the application of the final conservation treatments according to the quality and hygiene specifications demanded.	0143. Treatments for transformation and conservation. 0144. Processing of foodstuffs. 0031. Food handling safety and hygiene
UC0298_2: Develop industrial meat products while maintaining the quality and hygiene required. UC0318_2: Manufacture of preserved, semi-preserved and salted fishery products, following the standards of quality and food safety. UC0319_2: Develop masses, pastes, frozen and cooked or cooked dishes based on fish or seafood, guaranteeing the quality and hygiene of the products.	0143. Treatments for transformation and conservation. 0144. Processing of foodstuffs. 0031. Food handling safety and hygiene
UC0303_2: Driving and controlling the processing operations of dairy desserts, yogurts and fermented milks. UC0304_2: Drive and control the packaging and packaging operations of dairy products.	0143. Treatments for transformation and conservation. 0144. Processing of foodstuffs. 0031. Food handling safety and hygiene
UC0302_2: Driving and controlling the processing operations of consumption, evaporated, powdered, condensed, and cream milks, butter, ice cream and the like. UC0303_2: Driving and controlling the processing operations of dairy desserts, yogurts and fermented milks. UCD0318_2: Manufacture preserved, semi-preserved and salted fishery products, following the standards of quality and food safety.	0031. Food handling safety and

NOTE: Persons registered in this training cycle who have accredited all the units of competence included in the title according to the procedure established in RD 1224/2009, in recognition of the competencies professionals acquired by work experience or by non-formal training pathways, will have the professional modules validated "0116 Principles of electromechanical maintenance" and "0145 Technological processes in the food industry".

ANNEX V B)

Correspondence of professional modules with the competency units for their accreditation

Professional Modules

Accreditable Competition
0030. Warehouse operations and control in the food industry. 0141. Raw materials in the food industry.	UC0027_2: Perform and conduct the reception, storage and pre-treatment operations of milk, and other dairy raw materials. UC0291_2: To collect, monitor and assess the raw and auxiliary materials involved in the process of production of vegetable preserves and to carry out the storage and dispatch of finished products. UC0295_2: Control the reception of raw and auxiliary meat materials, storage and dispatch of meat parts and products
0142. Operations for the conditioning of raw materials. 0144. Processing of foodstuffs. 0031. Food handling safety and hygiene.	UC0292_2: Prepare raw materials for further processing and treatment by ensuring the quality, hygiene and safety required. UC0302_2: Driving and controlling the processing operations of consumption, evaporated, powdered, condensed and cream, butter, ice cream and the like. UC0304_2: Drive and control the packaging and packaging operations of dairy products
0143. Treatments for transformation and conservation. 0144. Processing of foodstuffs. 0031. Food handling safety and hygiene.	UC0293_2: Perform the operations of dosing, filling and closing of preserved vegetables, juices and cooked dishes, checking to continue the procedures and rules to ensure the required quality. UC0294_2: Driving the application of the final conservation treatments according to the specifications of quality and hygiene demanded. UC0298_2: Develop industrial meat products while maintaining the required quality and hygiene. UC0318_2: Manufacture of preserved, semi-preserved and salted fishery products, following the standards of quality and food safety. UC0319_2: Develop masses, pastes, frozen and cooked or cooked dishes based on fish or seafood, guaranteeing the quality and hygiene of the products. UC0303_2: Driving and controlling the processing operations of dairy desserts, yogurts and fermented milks. UC0304_2: Drive and control the packaging and packaging operations of dairy products