The Organic Law of 19 June, of the Qualifications and Vocational Training, aims at the ordination of a comprehensive system of vocational training, qualifications and accreditation, which responds effectively and transparently to social and economic demands through the various forms of training. To this end, it creates the National System of Qualifications and Vocational Training, defining it in article 2.1 as the set of instruments and actions necessary to promote and develop the integration of the offers of vocational training, through the National Catalogue of Professional Qualifications, as well as the evaluation and accreditation of the corresponding professional skills, in order to promote the professional and social development of the people and to cover the needs of the productive system.

The National Catalogue of Professional Qualifications, as set out in Article 7.1, is designed to facilitate the integrated nature and adequacy of vocational training and the labour market, as well as training throughout life, the mobility of workers and the unity of the labour market. This catalogue consists of the qualifications identified in the production system and the training associated with them, which is organised in training modules.

Article 5.3 of the Organic Law of 19 June, gives the National Institute of Qualifications, the responsibility to define, develop and maintain the National Catalogue of Professional Qualifications, as a technical organ of support to the General Council of Vocational Training, whose regulatory development is included in Article 9.2 of Royal Decree 1128/2003 of 5 September, which regulates the National Catalogue of Professional Qualifications, established in Article 9.4, the obligation to maintain permanently updated by its periodic review which, in any event, must be carried out within a period of not more than five years from the date of inclusion of the qualification in the catalogue.

Therefore, this order is dictated by Royal Decree 817/2014 of 26 September, laying down the specific aspects of professional qualifications for which the amendment, approval procedure and effects apply to Article 7.3 of the Organic Law of 19 June 2002 on qualifications and vocational training, which was obtained by the Council of State in its proceedings, number 618/2014 of 23 July 2014.

Thus, in this order they are updated, as a complete replacement of their annexes, sixteen professional qualifications of the Family Professional Industries that have an age in the National Catalogue of Professional Qualifications equal to or greater than five years, to which the Royal Decree 817/2014, of 26 September. In addition, certain professional qualifications are partially modified by the replacement of certain cross-cutting competence units and their associated training modules, which are included in the updated professional qualifications set out in the annexes to this order.

In the process of drafting this order, the Autonomous Communities have been consulted and the General Council of Vocational Training and the State School Council have issued a report.

Under the joint proposal of the Minister for Education, Culture and Sport and the Minister for Employment and Social Security, I have:

Article 1. Object and scope of application.

This ministerial order aims to update 16 professional qualifications corresponding to the Professional Family Food Industries, with the replacement of the corresponding annexes, and to partially modify certain professional qualifications by replacing certain units of competence and associated training modules, in application of Royal Decree 817/2014 of 26 September, laying down the specific aspects of professional qualifications for the modification, Article 7.3 of the Organic Law of 19 June on qualifications and vocational training is applicable to the procedure for approval and effect.

The professional qualifications updated and those partially modified by this procedure are valid and apply throughout the national territory, and do not constitute a regulation of professional practice.

Article 2. Updating of certain professional qualifications of the Family Professional Industries, established by Royal Decree 295/2004 of 20 February, establishing certain professional qualifications which are included in the National Catalogue of Professional Qualifications, as well as their corresponding training modules which are incorporated into the Modular Catalogue of Vocational Training.

As set out in the unique additional provision of Royal Decree 295/2004 of 20 February 2004, the updating of professional qualifications, the specifications of which are contained in Annexes XII, XIII, XIV and XVI of the Royal Decree, is based on:

One. A new wording is given to Annex XII, Professional Qualification "Queseria". Level 2. INA012_2, which is listed as Annex I to this order.

Two. A new wording is given to Annex XIII, Professional Qualification 'Obtaining olive oils'. Level 2. INA013_2, which is listed as Annex II to this order.

Three. A new wording is given to Annex XIV, Professional Qualification 'Slaughter, fishing and cutting of animals'. Level 2. INA014_2, which is listed as Annex III to this order.

Four. A new wording is given to Annex XVI, Professional Qualification "Entecnics". Level 3. INA016_3, which is listed as Annex IV to this order.

Article 3. Updating of certain professional qualifications of the Family Professional Industries, established by Royal Decree 1087/2005 of 16 September 2005, establishing new professional qualifications, which are included in the National Catalogue of Professional Qualifications, as well as their corresponding training modules, which are incorporated into the Modular Catalogue of Vocational Training, and update certain professional qualifications as established by Royal Decree 295/2004 of 20 February.

As set out in the unique additional provision of Royal Decree 1087/2005 of 16 September 2005, the updating of professional qualifications, the specifications of which are contained in the Annexes CV and CVIII of the royal decree, is based on:

One. A new wording is given to the Annex CV, Professional Qualification "Sugar Elaboration". Level 2. INA105_2, which is listed as Annex V to this order.

Two. A new wording is given to Annex CVIII, Professional Qualification 'Beer brewing'. Level 2. INA108_2, which is listed as Annex VI to this order.

Article 4. Updating of certain professional qualifications of the Family Professional Industries, established by Royal Decree 1228/2006 of 27 October, supplementing the National Catalogue of Professional Qualifications, by establishing certain professional qualifications, as well as their corresponding training modules which are incorporated into the Modular Catalogue of Vocational Training.

As set out in the unique additional provision of Royal Decree 1228/2006 of 27 October, we proceed to the updating of professional qualifications, the specifications of which are contained in Annexes CLXXII, CLXXIII, CLXXIV, CLXXV, CLXXVI and CLXXVII of the aforementioned royal decree:

One. A new wording is given to Annex CLXXII, Professional Qualification "Processing auxiliary operations in the food industry". Level 1. INA172_1, which is listed as Annex VII to this order.

Two. A new wording is given to Annex CLXXIII, Professional Qualification "Maintenance and internal transport auxiliary operations in the food industry". Level 1. INA173_1, which is listed as Annex VIII to this order.

Three. A new wording is given to Annex CLXXIV, Professional Qualification "Elaboration of Wines and Spirits". Level 2. INA174_2, which is listed as Annex IX to this order.

Four. A new wording is given to Annex CLXXV, Professional Qualification "Obtaining seed and fat oils". Level 2. INA175_2, which is annexed to this order.

Five. A new wording is given to Annex CLXXVI, Professional Qualification "Canning and vegetable juice industries". Level 3. INA176_3, which is listed as Annex XI to this order.

Six. A new wording is given to Annex CLXXVII, Professional Qualification "Industries of cereal derivatives and sweets". Level 3. INA177_3, which is listed as Annex XII to this order.

Article 5. Updating of certain professional qualifications established by Royal Decree 729/2007 of 8 June, which complements the National Catalogue of Professional Qualifications, by establishing six professional qualifications for the Professional Family Food Industries.

As set out in the unique additional provision of Royal Decree 729/2007 of 8 June, we proceed to the updating of professional qualifications, the specifications of which are contained in the Annexes CCXXXV, CCXXXVI, CCXXXXVIII and CCXXXIX of the aforementioned royal decree:

One. A new wording is given to Annex CCXXXV, Qualification "Manufacture of products for animal feed". Level 2. INA235_2, which is listed as Annex XIII to this order.

Two. A new wording is given to Annex CCXXXVI, Professional Qualification "Elaboration of soft drinks and bottled drinking water". Level 2. INA236_2, which is listed as Annex XIV to this order.

Three. A new wording is given to Annex CCXXXXVIII, Professional Qualification "Manufacture of coffee products and coffee substitutes". Level 2. INA238_2, which is listed as Annex XV to this order.

Four. A new wording is given to Annex CCXXXIX, Professional Qualification 'Meat Industries'. Level 3. INA239_3, which is listed as Annex XVI to this order.

Article 6. Partial modification of a Professional Qualification of the Family Professional Industries established by Royal Decree 1087/2005, of 16 September, establishing new professional qualifications, which are included in the National Catalogue of Professional Qualifications, as well as their corresponding training modules, which are incorporated into the Modular Catalogue of Vocational Training, and are updated certain professional qualifications of those established by Royal Decree 295/2004, of 20 February.

As set out in the unique additional provision of Royal Decree 1087/2005 of 16 September 2005, we proceed to the update of the Professional Qualification, the specifications of which are contained in Annex CVI to the aforementioned royal decree:

The professional qualification established as " Annex CVI: Elaboration of consumption and dairy milk products is modified. Level 2. INA106_2 'replacing, respectively, the' UC0027_2 'Competition Unit: Perform and conduct the reception, storage and pre-treatment operations of milk, and other milk raw materials' and the associated training module 'MF0027_2: The reception, storage and pre-treatment of milk (180 h)' by the competition unit 'UC0027_2: Carry out and conduct the reception, storage and pre-treatment operations of milk, and other milk raw materials' and the associated training module ' MF0027_2: Previous reception, storage and treatment of milk (210 h) ', corresponding to Annex I' Queseria. Level 2. INA012_2 " of this order, also modifying the total duration of the training associated with the qualification of 630 hours to 660 hours.

Article 7. Partial modification of certain professional qualifications established by Royal Decree 1228/2006 of 27 October, supplementing the National Catalogue of Professional Qualifications, by establishing certain professional qualifications, as well as their corresponding training modules which are incorporated into the Modular Catalogue of Vocational Training.

As set out in the unique additional provision of Royal Decree 1228/2006 of 27 October, we proceed to update the professional qualifications whose specifications are contained in Annexes CLXXVIII, CLXXIX and CLXXX of the aforementioned royal decree:

One. The professional qualification established as " Annex CLXXVIII: Industries of fishery and aquaculture products is amended. Level 3. INA178_3 "replacing, respectively, the competition unit" UC0556_3: Managing the supplies, the warehouse and the expeditions in the food industry and carrying out marketing support activities "and the associated training module" MF0556_3: Warehouse management and marketing in the food industry (90 h) "by the competition unit" UC0556_3: Manage the supplies, warehouse and shipments in the food industry and carry out marketing support activities "and the associated training module" MF0556_3: Warehouse management and (90 h) ", replacing" UC0557_3: Schedule and manage production in the food industry "and the associated training module" MF0557_3: Organization of a food production unit (60 h) "by" UC0557_3: Schedule and manage production in the food industry "and the associated training module" MF0557_3: Organization of a food production unit (90 h) ", as well as replacing the" UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry ". food industry "and the associated training module" MF0558_3: Quality and environmental management in food industry (120 h) "by the competition unit" UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry "and the associated training module" MF0558_3: Quality management and environment in food industry (150 h) ", corresponding to Annex XI" Industries of preserved and vegetable juices. Level 3. INA176_3 " of this order, also modifying the total duration of the training associated with the qualification from 600 hours to 660 hours.

Two. The professional qualification established as " Annex CLXXIX: Oil and edible fats industries is amended. Level 3. INA179_3 "replacing, respectively, the competition unit" UC0556_3: Managing supplies, warehouse and expeditions in the food industry and carrying out marketing support activities "and the associated training module" MF0556_3: Warehouse management and marketing in the food industry (90 h) "by the competition unit" UC0556_3: Manage supplies, warehouse and expeditions in the food industry and carry out marketing support activities "and the associated training module" MF0556_3: Warehouse management and marketing in the food industry. (90 h) ", respectively replacing" UC0557_3: Schedule and manage production in the food industry "and the associated training module" MF0557_3: Organization of a food production unit (60 h) "for the" UC0557_3: Schedule and manage production in the food industry "and the associated training module" MF0557_3: Organization of a food production unit (90 h) ", as well as replacing the" UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry "and the associated training module" MF0558_3: Quality management and environment in food industry (120 h) "by the competition unit" UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the industry "Food industry" and the associated training module "MF0558_3: Quality and environmental management in food industry (150 h)", corresponding to Annex XI " Food and vegetable juice industries. Level 3. INA176_3 " of this order, also modifying the total duration of the training associated with the qualification from 600 hours to 660 hours.

Three. The professional qualification established as "Annex CLXXX: Dairy Industries" is amended. Level 3. INA180_3 "replacing, respectively, the competition unit" UC0556_3: Managing supplies, warehouse and expeditions in the food industry and carrying out marketing support activities "and the associated training module" MF0556_3: Warehouse management and marketing in the food industry (90 h) "by the competition unit" UC0556_3: Manage supplies, warehouse and expeditions in the food industry and carry out marketing support activities "and the associated training module" MF0556_3: Warehouse management and marketing in the food industry. (90 h) ", replacing" UC0557_3: Schedule and manage production in the food industry "and the associated training module" MF0557_3: Organization of a food production unit (60 h) "by" UC0557_3: Schedule and manage production in the food industry " and the associated training module "MF0557_3: Organization of a food production unit (90 h)", as well as replacing "UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry" and the associated training module "MF0558_3: Quality management and environment in food industry (120 h)" by the competition unit "UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry" and the associated training module "MF0558_3: Quality management and environment in food industry (150 h)", corresponding to Annex XI ' Food and vegetable juice industries. Level3. INA176_3 " of this order, also modifying the total duration of the training associated with the qualification from 600 hours to 660 hours.

Article 8. Partial modification of certain professional qualifications established by Royal Decree 729/2007 of 8 June, which complements the National Catalogue of Professional Qualifications, by establishing six professional qualifications for the Professional Family Food Industries.

As set out in the unique additional provision of Royal Decree 729/2007 of 8 June, the updating of professional qualifications, the specifications of which are contained in Annexes CCXXXVII and CCXL to the royal decree, is to be updated:

One. The professional qualification established as " Annex CCXXXVII: Manufacture of tueste products and extruded snacks is amended. Level 2. INA237_2 'replacing, respectively, the' UC0760_2 'competition unit: Reception, storage and dispatch of raw materials, auxiliary materials and finished products in the industry of extruded roasting products and aperitifs' and the associated training module 'MF0760_2: Store operations and control of storage products and extruded snacks (60 h)' by the competition unit 'UC0760_2: Reception, storage and dispatch of raw materials, auxiliary materials and finished products in the industry of extruded products and snacks' and the training module 'MF0760_2: Operation and control of warehouse of roasting products and extruded snacks (150 h)', corresponding to Annex XV ' Manufacture of coffee products and substitutes. Level 2. INA238_2 " of this order, also modifying the total duration of the training associated with the qualification from 180 hours to 270 hours.

Two. The professional qualification established as ' Annex CCXL: Industries derived from grapes and wine is amended. Level 3. INA240_3 'replacing the' UC0314_2 'competition unit respectively: Control the process of packaging and packaging of beverages' and the associated training module 'MF0314_2: Packaging and conditioning of drinks (60 h)' by the competition unit 'UC0314_2: Control the packaging and packaging of beverages' and the associated training module 'MF0314_2: Packaging and conditioning of drinks (60 h)', corresponding to Annex VI ' Elaboration of beer. Level 2. INA108_2 "of this order; as well as replacing the competition unit" UC0556_3: Manage the supplies, the warehouse and the expeditions in the food industry and carry out marketing support activities "and the associated training module" MF0556_3: Warehouse management and marketing in the food industry (90 h) "by the competition unit" UC0556_3: Manage the supplies, warehouse and expeditions in the food industry and carry out marketing support activities " and the associated training module "MF0556_3: Warehouse management and marketing in the food industry. (90 h)", respectively replacing "UC0557_3: Schedule and manage production in the food industry" and the associated training module "MF0557_3: Organization of a food production unit (60 h)" by "UC0557_3: Schedule and manage production in the food industry" and the associated training module "MF0557_3: Organization of a food production unit (90 h)", and replacing respectively " UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry "and the associated training module" MF0558_3: Quality and environmental management in food industry (120 h) "by the competition unit" UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry "and the associated training module" MF0558_3: Quality management and environment in food industry (150 h) ", corresponding to Annex XI" Industries of preserved and vegetable juices. Level 3. INA176_3 " of this order, also modifying the total duration of the training associated with the qualification of 510 hours to 570 hours.

Final disposition first. Competence title.

This order is dictated by the powers conferred on the State by Article 149.1.1. and the 30th of the Constitution, on the regulation of the basic conditions that guarantee the equality of all Spaniards in the exercise of rights and in the fulfilment of constitutional duties, and for the regulation of the conditions for obtaining, issuing and approval of academic and professional titles.

Final disposition second. Entry into force.

This order shall enter into force on the day following that of its publication in the "Official State Gazette".

Madrid, 1 October 2015. -Vice President of the Government and Minister of the Presidency, Soraya Saenz of Santamaria Anton.

ANNEX I

PROFESSIONAL QUALIFICATION: CHEESE

Professional Family: Food Industries

Level: 2

Code: INA012_2

General Competition

Elaborate cheeses and melted cheeses, by means of the operations of reception and treatment of raw materials, elaboration, maturation, conservation, cutting, packaging of the final product, maintaining the sanitary and sanitary conditions, complying with the applicable regulations of food safety, environmental, quality and prevention of occupational risks.

Competition Units

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

UC0028_2: Control and drive cheese processing processes

Professional Environment

Professional Scope

Develops its professional activity in the production department in food industries dedicated to the production of cheeses, in private entities, in small, medium, large or micro-sized enterprises, both self-employed and others. It develops its activity, depending on its case, functional and/or hierarchically of a superior, it may have staff in its position in times, for seasons or in a stable way in the development of the professional activity the principles of universal accessibility are applied according to the applicable regulations.

Productive Sectors

It is located in the dairy production sector in the sub-sector concerning the manufacture of cheeses.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Milk Processors

Cheesemakers

Milk treatment workers

Control frame operators for the treatment of milk and milk derivatives

Associated Training (420 hours)

Training Modules

MF0027_2: Receiving, storage, and pretreatment of milk (210 hours)

MF0028_2: Cheese making (210 hours)

COMPETITION UNIT 1: CONDUCT AND CONDUCT THE RECEPTION, STORAGE AND PRE-TREATMENT OPERATIONS OF MILK, AND OTHER DAIRY RAW MATERIALS

Level: 2

Code: UC0027_2

Professional realizations and realization criteria:

RP 1: Perform the first level cleaning and maintenance of equipment and facilities for reception, storage of milk and other milk materials to avoid contamination and unproductive cuts due to failures in the equipment, complying with the technical specifications established and the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The work area is checked, verifying that they are within the required hygienic standards (order, cleaning and disposal of waste), proceeding to their compliance in case of deviation.

CR 1.2 The "in situ" cleaning of machinery and equipment, is carried out or checked, according to the specifications established (temperature, time, among others), taking place, at the end/start of each day, shift or lot, by manual operations or through installations or cleaning modules, following the established rules.

CR 1.3 The chemical cleaning of reception and storage facilities is carried out according to the established specifications of temperature, flow, concentration, periodicity, at all stages of the cleaning process.

CR 1.4 The levels of cleaning, disinfection and sterilization of reception and storage facilities and equipment are checked, verifying that they are within the required limits, with the means and products specified in each case.

CR 1.5 Cleaning solutions are checked, verifying that they are stored in the places and under the required conditions and with the labels corresponding to their characteristics.

CR 1.6 The maintenance of the first level of the equipment (homogenizers, skimpers, filtration equipment, among others) is carried out in the form and periodicity indicated in the manuals of use, correcting the anomalies in the operation of the equipment in case of being of its competence or advising the maintenance service.

CR 1.7 The machinery, equipment and tools are checked, verifying that they are operational and in conditions of use to initiate the relevant processes.

RP 2: Receiving milk and raw materials and auxiliaries, to ensure the supply of production, complying with the technical specifications established and the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The conditions required by the transported products are checked, verifying that the means of transport meet the technical and hygienic conditions, according to the standards applied in the company.

CR 2.2 The sampling of the raw materials is carried out in the form, amount and with the instrument indicated in the manual of procedures.

CR 2.3 Samples are identified with the codes and methods set for their transfer to the laboratory.

CR 2.4 The milk received is controlled at the reception by means of basic physical-chemical determinations or "in situ" tests for verification of compliance with the quality parameters, according to applicable regulations.

CR 2.5 The results of the "in situ" tests or tests are compared to the specifications required for the product being received.

CR 2.6 The data reviewed in the documentation of the goods are contrasted with those of the order of purchase or order and, where appropriate, a report is issued on possible defects in the quantity, state, damages and losses.

CR 2.7 The amounts received and weights of dairy and auxiliary raw materials are recorded according to the established traceability procedure.

CR 2.8 Non-compliant raw materials are identified and separated from the rest of the products, stored in the places identified according to the established procedure, to the management of rejected products.

RP 3: Store milk for storage, meeting the technical specifications and applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.1 The distribution of raw materials and products in warehouses, warehouses and chambers is carried out, taking into account their characteristics (class, category, lot, expiry) and following the established criteria for making use of the available storage volume.

CR 3.2 Milk is available and placed in such a way as to ensure its integrity, facilitating its identification and handling, verifying that the physical space, equipment and means used comply with the applicable food safety regulations.

CR 3.3 The variables of temperature, relative humidity, light and aeration of warehouses, tanks and chambers are controlled according to the requirements or requirements of the preservation of the products.

CR 3.4 The handling and internal transport operations are carried out with the required means in such a way as to ensure that the products are not damaged or the working and safety conditions are altered.

CR 3.5 Data are recorded in the available information processing equipment (programmable automatons, control computers) by selecting the required program and menu.

CR 3.6 The milk reception and storage process is conducted from central panels or control room in automated facilities, interpreting the nomenclature, symbology and codes used in the instrumentation and process control.

RP 4: Drive the previous treatments of milk for normalization, controlling the quality according to established technical specifications, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 4.1 The previous treatments of milk are carried out, controlling the equipment and processes of desaeration, centrifugation, thermization, pasteurization, cooling and homogenization, making the selection according to the characteristics of the products to be treated and following the guidelines marked in the work instructions.

CR 4.2 The process parameters and product characteristics are controlled, ensuring that they are maintained within the established limits, taking, in case of deviations, the corrective actions marked in the procedure manual.

CR 4.3 The normalisation of milk is carried out with the previous treatments, mixing the milk materials by adjusting the parameters of density, acidity, fat (MG), among others and the characteristics of the product to keep it within the established limits.

CR 4.4 Samples are taken, using the required instruments, taking into account the number, frequency, location and size of extractions, to ensure that the characteristics in the composition of the final mixture are within the parameters set out in the specifications.

CR 4.5 Basic physico-chemical determinations or "in-situ" assays in milk, in raw materials and mixtures, are performed using the required procedure and instruments in each case.

CR 4.6 The adjustments and corrective actions in the standardized milk are carried out according to the specifications set out in the procedure manual, and adjusting the characteristics in case of deviations so that they remain within the established limits.

CR 4.7 Dairy materials are transported in the form, time and conditions established by recording the required data.

CR 4.8 The milk normalization process is conducted from central panels or control room in automated facilities, interpreting the nomenclature, symbology, and codes used in the instrumentation and process control.

RP 5: Driving milk reception and standardization operations, using automated facilities to achieve the technical specifications established according to technical specifications, complying with the applicable food safety regulations.

CR 5.1 The menu or program of the milk normalization operation is controlled, verifying its correspondence with the product being processed.

CR 5.2 Control and measurement instruments are controlled, verifying their operation as required.

CR 5.3 The start up of the automated control system after verification of the watchpoints in the control system is executed, following the sequence of operations indicated in the technical characteristics established.

CR 5.4 The measures of the integrated variables are monitored in the control system, following the established procedures.

CR 5.5 Information on computer systems is extracted after the corresponding interpretation.

CR 5.6 The system parameters according to the variations of the treatment to be performed are modified, under instructions.

CR 5.7 The measurements of other variables not included in the control system are completed using the required instruments according to the established methods.

CR 5.8 Information processing equipment (programmable automatons, control computers) used in the control of automated systems in the dairy industry, are handled, selecting the required program and menu.

CR 5.9 Graphic data or incidents are extracted at the appropriate time, identifying the components in the SCADA or rendering system that is used in the controller.

Professional context:

Production media:

Deposits, hoppers, containers of transport of fluids, sieves, disaerator, centrifuges, heat exchangers for thermoization, pasteurization, refrigeration, homogenizers, scales, dispensers, mixing tanks, agitators, deposits of maturation and rest, central control panels, computerized, computer supports, instruments of sampling. Sanitizing centrifuges, skimpers, pumps, sanitizing centrifuges, skimpers, pumps.

Products and results:

Pasteurized, termized, refrigerated, and normalized, filtered, sifted, skimmed, and cream.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-working instructions. Parts, work records, and incidents. Results of "in-situ" quality testing. Applicable rules for the prevention of occupational risks. Environmental and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard Analysis and Critical Control Points).

COMPETITION UNIT 2: CONTROL AND DRIVE CHEESE-MAKING PROCESSES

Level: 2

Code: UC0028_2

Professional realizations and realization criteria:

RP 1: Keep in use the equipment, facilities and auxiliary means of cheese, according to the manuals of procedure and instructions of use to guarantee the production, complying with the applicable regulations of prevention of occupational risks, environment and food safety.

CR 1.1 The work to be done is planned from the cheese processing techniques.

CR 1.2 Cleaning, disinfection and sterilisation of facilities, production equipment, transport systems and other auxiliaries are checked after the process of cheese making, at the end or start of each day, shift or lot, according to the guidelines set out in the instructions and verifying that they are ready for use.

CR 1.3 The production area is kept clean for use, making up the cleaning area and placing the regulatory cleaning signals in the locations according to the established safety requirements.

CR 1.4 The equipment is prepared according to the established production schedule, changing the tool as indicated by the work instructions of the corresponding operation.

CR 1.5 The fermentation equipment and conditions are selected and regulated in accordance with the requirements of the product specification.

CR 1.6 The start of the equipment is carried out, according to the sequences set out in the manuals or work instructions, proceeding to their stop at the end of the same ones, acting on the specific controls of the equipment.

CR 1.7 The first level maintenance of the cheese processing equipment is carried out in the form and periodicity indicated in the maintenance plan, correcting the anomalies in the operation of the equipment in case of being its competence or warning the maintenance service.

CR 1.8 Equipment failures are detected, measured and corrected or notified to the maintenance service.

RP 2: Control the fermentations according to the indications and requirements expressed in the processing sheets, in order to guarantee the quality and hygiene of the products, complying with the applicable regulations of prevention of occupational risks, environment and food safety.

CR 2.1 The characteristics of the raw materials and the treatments received by the milk are checked to ensure that they are adapted to the requirements of the product and the fermentative process.

CR 2.2 The preparation and preservation of the starter culture or mother ferment is performed under the conditions specified in the manuals and instructions of the operation.

CR 2.3 The milk is charged in the lact-to-fermenters in the form and amount indicated in the processing chips.

CR 2.4 The ferments and other complementary ingredients are incorporated into the milk or product of heading in the form, amount and time indicated in the drawing sheet.

CR 2.5 The parameters of the fermentation process (temperature, incubation time, pH) are controlled, applying, in the case of deviations, the necessary corrective measures indicated on the technical tab.

CR 2.6 The fermentation and coagulation of the milk in the preparation of white pasteurized cheeses is controlled, proceeding to its cutting and separation of the serum, by centrifugation or other methods, normalizing its fatty content and its termization.

CR 2.7 The information obtained about the process development is recorded and archived in the set system and support.

CR 2.8 The operations performed in the process development are logged, archiving them to the system and support set.

RP 3: Make cheese processing according to the technical information sheet, to guarantee the production in quantity and hygiene established in the processing sheets, complying with the applicable regulations for the prevention of occupational risks, environment, quality and food safety.

CR 3.1 The characteristics of the materials and the treatments received by the milk are checked, verifying that they are adapted to the requirements of manufacture and type of cheese (fresh, pasteurized white, refined with moulds, lactic pastes, among others).

CR 3.2 The preparation, handling and preservation of the coagulant are performed under the conditions specified in the instructions for the operation.

CR 3.3 The cheese vats and the cutting, agitation and drainage equipment are regulated under the conditions of each operation following the guidelines set out in the technical tab, and are loaded in the form and amount set out in the work instructions.

CR 3.4 The coagulant (lactic or plant-type ferments or rennet animal), is added to the cheese vat, controlling physical parameters (temperature, pH, among others), in the form, amounts and times indicated in the processing tab, obtaining a solid or semi-solid state, originating a gel (curd) which also retains the fat, water and salt cells with the required consistency and texture, according to the characteristics of the product to be obtained.

CR 3.5 The curd obtained in the cheese vat is cut with instruments called liras, by means of a series of tensioning and parallel threads, obtaining a cut size, according to the type of cheese to be made, regulating the cutting speed and producing an initial drain of the serum.

CR 3.6 The cuba cheese is stirred, obtaining the grain; which, by raising the temperature, favors the agglomeration of the same and the removal of the serum.

CR 3.7 The curd is deuked, achieving the required humidity by eliminating the serum, according to the type of cheese to be obtained, regulating the drainage speed, complying with the manufacturing standards.

CR 3.8 The deuerated curd is molded in the required molds, according to the type, shape and weight of cheese to be obtained, by pre-pressing, regulating the pressure and making the dump if necessary to give the cheese the final shape and closed.

CR 3.9 The salt process is carried out, applying the required technique, dry, coating the surface of the cheese with sodium chloride (salt), or by immersion in a brine bath (water and salt), after preparation of the same, in the required concentration, checking that the salts and brines in both cases, are maintained within the established limits of purity, concentration and temperature, respectively, applying, according to the technical record, and in case of deviations the corrective measures established are applied.

CR 3.10 The cheeses are controlled in their preparation, by physico-chemical analysis (percentage of fat, dyes, and other additives) and microbiological, complying with the applicable quality regulations.

RP 4: Control the ripening of the cheeses by establishing the environmental parameters of the chambers, in order to obtain the organoleptic characteristics required according to the type of cheese to be obtained, complying with the applicable food safety and quality regulations.

CR 4.1 The cheeses are matured in chambers or ripening caves, controlling physical parameters of temperature, humidity and aeration, keeping them within the established margins, applying, in the case of deviations, the possible corrective measures indicated in the technical tab.

CR 4.2 The maturation phase is carried out, applying mechanical processes such as volteus, making the maturation uniform and preventing them from deforming, brushing the bark and in some cases rubbing the bark with brine, producing physico-chemical changes that determine the aroma, taste, texture, appearance, and the required consistency.

CR 4.3 The maturation phase is controlled, by sensory analysis, and physico-chemical and microbiological, complying with the applicable quality regulations.

CR 4.4 The bacterial flora in the bark is implanted or not, depending on the type of cheese, whether it is without moulds or with moulds; eliminating possible contamination, applying the possible corrective measures indicated in the technical tab.

CR 4.5 The cheeses are removed from the ripening chambers once verified that the ripening of the cheese has finished, sending them to the required section.

CR 4.6 The information obtained on the development of the maturation process is recorded and archived in the established system and support.

RP 5: To cover the cheeses of the different varieties for storage and/or marketing, according to the processing tab, complying with the regulations of packaging, quality and food safety.

CR 5.1 The cheeses whose commercial and/or sanitary presentation requires it to be packaged, using the equipment and materials required for their subsequent preservation, verifying that the preparation of the consumable materials is the one established for each variety of cheese.

CR 5.2 The operation of machines and packaging processes is monitored, verifying the control devices and consulting manuals of use, where appropriate, by checking, by means of sampling that elapses according to the established and in the completion, the aesthetics and characteristics foreseen are obtained.

CR 5.3 The cheeses are stored, setting the humidity and temperature conditions of the cold chambers and the rotation of the finished product stock.

CR 5.4 The records and inventory of stock in the warehouse are kept up to date in order to be available for marketing.

CR 5.5 Packaged cheeses are labelled, indicating the list of ingredients, fat content, complying with the applicable regulations.

CR 5.6 The cheeses are packed with the required materials and equipment for each type of cheese, verifying that the transport meets the hygienic conditions laid down in the applicable regulations.

RP 6: Get melted cheese by mixing different types of cheeses and physico-chemical treatments to obtain the required organoleptic characteristics, complying with the applicable quality and food safety regulations.

CR 6.1 The melted cheese is obtained from a selection of cheeses with the required organoleptic characteristics, prior to washing, cutting and grinding them.

CR 6.2 The cheese mixture is subjected to cooking and melting processes, adding flux salts (citrates, phosphates and tartrates, among others), colouring matter and preservatives, mixing and leaving to rest, controlling physical parameters of time and temperature, according to the technical information, obtaining a homogeneous mass cheese and avoiding losses due to the formation of scabs.

CR 6.3 Cast cheese is introduced into metal moulds with rectangular shape, leaving to cool at room temperature and storing in refrigeration, acquiring a solid consistency.

CR 6.4 Solidified cheeses are cut into thin slices with sausage slicers, getting the required thickness.

CR 6.5 The organoleptic characteristics of texture, flavor and color are controlled, verifying the consistency, having a smooth texture that allows them to be handled in slices and easily detached from the paper or plastic.

CR 6.6 The slices are placed in sheets of waxed or plastic paper, placing them one on the other, until the weight of the required packaging is completed, then wrapping in cellophane plastic.

CR 6.7 Funded cheeses are packaged in automated packaging lines with flow meters in the form of bars or blocks, slices, portions of different geometric shapes, paste in tubes, cups or tarrins, powder, grated, among others.

CR 6.8 The cheese is stored in temperature and humidity conditions required for distribution.

CR 6.9 The physico-chemical characteristics of the melted cheese are controlled by means of the required analysis according to applicable regulations, verifying the fatty content, moisture content, colorants, among others.

Professional context:

Production media:

Deposits, hoppers, containers, fluid transport equipment, sieves, de-aerators, centrifuges, heat exchangers for thermoisation, lacto-fermenters, pasteurisation, refrigeration, homogenizers, scales, dispensers, mixing tanks, agitators, ripeness and repose tanks, vats, centrifugal separators of serum, presses, separators, automatic mold filling lines, refrigeration and ripening chambers, brine tanks, packaging and packaging equipment, central control panels, computerized, computer supports, sample-taking instruments, probes, devices for the rapid determination of quality parameters, portable data transmission equipment, protective devices in equipment and machines.

Products and results:

Equipment and facilities prepared. Cheeses in their different varieties, whey, curd, elaborated. Fresh and matured cheeses. Packaged cheeses.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-working instructions. Parts, work records, and incidents. Results of "in-situ" quality testing. Applicable rules for the prevention of occupational, environmental and food safety risks.

TRAINING MODULE 1: RECEPTION, STORAGE AND PRIOR TREATMENT OF MILK

Level: 2

Code: MF0027_2

Associate with UC: Perform and conduct prior milk reception, storage, and treatment operations, and other dairy raw materials

Duration: 210 hours

Assessment Capabilities and Criteria:

C1: Apply preparation techniques for the work area and maintenance of reception equipment of different types of milk, avoiding contamination, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CE1.1 Determine when and how the cleaning and disinfection of facilities and equipment involved in the process of reception of different types of milk takes place, differentiating between preventive and corrective actions.

CE1.2 Explain the possible deficiencies or hazards, biological and non-biological that can be observed in the hygienic conditions of the facilities and equipment of reception, indicating their elimination.

CE1.3 Specify possible operating failures in equipment such as: depots, cold chambers, freezers, scales, and internal means of transport: endless, elevators, tapes, forklifts, small self-driving vehicles, among others, indicating their cause.

CE1.4 In a practical scenario of preparing the work area for receiving different types of milk, with established conditions:

-Senalize the cleaning area of the reception, storage and dispatch areas of raw materials and auxiliary production of vegetable preserves, placing the regulatory signals, in accordance with the established safety requirements.

-Execute preventive and possible corrective actions, without risk of contamination, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CE1.5 In a scenario of first-level maintenance of reception equipment of different types of milk, with established conditions:

-Detect any simple failures that affect the operation of the equipment used.

-Perform user-level maintenance operations for the different teams.

-Replace specified first-level items on the equipment used, according to the applicable maintenance plan.

-Register the documentation for the maintenance completed.

C2: Describe the physico-chemical characteristics and the microbiology of the milk.

CE2.1 Describe the main components of milk, physico-chemical characteristics and the role of the different components in the characteristics of the products.

CE2.2 Recognize and describe the microbiology of milk and the growth factors of microorganisms: useful, those that alter the product and the pathogens.

CE2.3 Identify the origin and agents responsible for the transformation of food products and their transmission and multiplication mechanisms.

CE2.4 Describe the main alterations suffered by the milk during handling, assess its impact on the product and deduce the original causes.

C3: Describe the basic operations of milk processing and apply physical and thermal treatments to liquid milk and similar products, achieving the required levels of conservation and quality.

CE3.1 Identify the basic elements in the dairy industry by differentiating their different parts, pipes, elbows, valves, pumps, tanks, and different manufacturing qualities according to the use.

CE3.2 Describe the operation of systems and equipment for the production of heat, air, cold, water treatment and conduction, transmission of movement and mechanical power and distribution and use of electrical energy.

CE3.3 Identify devices and safety measures for the use of general and auxiliary services.

CE3.4 Perform the operations of starting and stopping the auxiliary installations following the planned sequence and taking into account their mission to comply with the process of elaboration.

CE3.5 Check the operability and handle the control and control elements of the auxiliary services equipment.

CE3.6 Recognize the signals (alarms, inadequate sounds, incorrect rhythms), which can indicate abnormal functions, identify the causes and evaluate the measures to be taken.

CE3.7 Explain the objectives of the milk centrifugation operations and identify the necessary equipment and the conditions and parameters of execution.

CE3.8 Associate the different forms of heat treatment with the various types of dairy products and conservation levels to give place and to point out, in each case, the necessary equipment and the temperatures and times of application.

CE3.9 Identify the purpose, equipment and conditions of application of homogenization to dairy products and the like.

CE3.10 Integrate the thermal and physical treatments in the assembly of the processing and packaging processes.

CE3.11 In a practical scenario of applying thermal and physical treatments to milk or the like from a given condition:

-Recognize operations and select suitable equipment.

-Regular the equipment, assigning the parameters, and ensure its power or load.

-Check the control parameters during the treatments and make the necessary adjustments, operating the equipment with dexterity.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Contrast the characteristics of the treated product with the required specifications.

C4: Perform the tasks of reception, selection, conservation and internal distribution of raw materials and auxiliary materials.

CE4.1 Define the conditions of arrival or departure of the goods in relation to their composition, quantities, protection and external transport.

CE4.2 Analyze storage procedures and select locations, times, means, and itineraries and handling techniques for merchandise.

CE4.3 On a practical assumption of milk reception, from given conditions:

-Indicate required equipment and control conditions and parameters.

-Meet the documentation of receipt, expedition, and internal warehouse use.

-Apply the inventory and record control procedures on the set system.

C5: Make, according to the formulation, the operations of preparation, dosing and mixing of the ingredients.

CE5.1 Interpret formulas for the manufacture of base mixtures for cheeses and mantequillas, recognizing the various ingredients, the state in which they should be incorporated, their role and their dosage margins.

CE5.2 Identify the manual and automatic dosing systems and the types of scales and related equipment.

CE5.3 Different types of mixtures (solutions, suspensions, emulsions, gels) and explain their characteristics and behavior.

CE5.4 Describe the methods of mixing, dissolving, emulsifying, gelling and physical maturation used in the elaboration, relating them to the different types of products and indicating, in each case, the required equipment and the operating conditions.

CE5.5 In a practical scenario of producing dairy products, properly defined and characterized:

-Calculate the necessary amount of the different ingredients.

-Pesar and dose those amounts with the allowed tolerance margins by handling the scales or operating the dosing equipment.

-Check the status of each ingredient.

-Select, assign the parameters and operate the metering and mixing machines with dexterity.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Contrast the characteristics of the current mixture (stability, homogeneity, fluidity) with its specifications and make the necessary adjustments.

C6: Analyze and systematize sampling techniques for the verification of the quality of dairy products.

CE6.1 Explain the different sampling procedures and methods employed in the dairy industry and recognize and manage the associated instrumental.

CE6.2 Identify the systems of constitution, marking, transfer and preservation of the samples.

CE6.3 Relate the form of sampling (number, frequency, place, size of extractions) with the need to obtain a homogeneous and representative sample.

CE6.4 In a practical scenario of taking duly defined and characterized samples (in receipt of milk and raw materials, in the process of making and/or in final product):

-Interpret the sampling protocol.

-Choose, prepare and use the appropriate instrument.

-Perform operations to obtain and prepare samples in the appropriate places, shape and times.

-Identify and move the samples.

C7: Apply the methods of physicochemical, microbiological and organoleptic analysis for the determination of the established parameters.

CE7.1 Define the physical, chemical and microbiological concepts required to apply immediate methods of analysis in milk and dairy products.

CE7.2 Perform mathematical and basic chemical calculations to achieve the fluid management of the data required and obtained in the analyses.

CE7.3 Identify, calibrate and manage the instruments and reagents involved in the immediate and routine determinations.

CE7.4 Recognize and use sample preparation operations (dilution, homogenization) for further analysis.

CE7.5 Make basic physico-chemical determinations in milk and dairy products to obtain their composition parameters using the procedure and instruments indicated in each case.

CES7.6 Appreciate the organoleptic characteristics of dairy products through sensory tests.

CE7.7 Make microbiological determinations of the products using the indicated procedures and instruments.

CE7.8 Validate and document results obtained and report deviations.

C8: Analyze the hygienic and sanitary conditions to be met by facilities and equipment in the dairy industry and identify, manage and control the critical points of the process.

CE8.1 Recognize the technical-sanitary conditions that cheese processing plants, warehouses and other related establishments must meet.

CE8.2 To discriminate situations of lack of hygiene and to recognize the guidelines to be followed in the inspection of facilities and staff of elaboration and other related establishments.

CE8.3 Identify and justify the ideal conditions for the transport of the various raw and auxiliary materials.

CE8.4 Characterize the techniques to be used and the precautions to be taken for the correct and safe handling (unloading, location and treatments) of raw and auxiliary materials.

CE8.5 Identify the critical point concept and summarize the various causes that can cause them and detail the steps in a row to consider a possible failure as a critical point.

CE8.6 Value the transcendence that for the processes of the food industry has the existence and the control of the critical points.

CE8.7 Identify and manage the methodology used in the detection of critical points.

CE8.8 List generic measures, in terms of controls to be adopted to a critical point.

CE8.9 Apply a Hazard Analysis and Critical Control Points (APPCC/HACCP) plan for a plant-based product by meeting the points reflected in that plan.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.4 and CE1.5; C3 with respect to CE3.11; C4 with respect to CE4.3; C5 with respect to CE5.5; C6 with respect to CE6.4.

Other capabilities:

Maintain the work area with the degree of order and cleanliness required by the organization.

Maintain an assertive, empathetic and conciliatory attitude with others; demonstrating cordiality and kindness in the treatment.

Comply with the production standards set by the organization. Recognize the organization's productive process.

Respect the organization's internal rules and procedures.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Contents:

1. Cleaning and basic maintenance of equipment and reception facilities of different types of milk

General hygienic requirements for facilities and equipment for the reception and storage of milks: characteristics of surfaces, distribution of spaces, ventilation, lighting, hygienic services.

Cleaning product stores: identification of containers.

Cleaning procedures: use of cleaning materials and equipment.

Manual and automatic cleaning procedures.

Products used in cleaning equipment and facilities.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Verification of cleaning efficiency: physical methods, chemical methods, microbiological methods.

Maintenance of Leches Reception and Storage Equipment.

Need for maintenance.

Top-level maintenance.

Corrective maintenance.

Preventive maintenance.

Basic maintenance of equipment at the operator level in the milk reception equipment.

Operary functions in maintenance.

Economic losses related to maintenance.

2. Reception of dairy raw materials controlling their quality

Milk: composition and characteristics.

Milk as raw material; composition and characteristics according to species of livestock.

Physical-chemical properties of milk.

The brominatological composition of milk.

Microbiology of milk: bacteria, yeasts, moulds and viruses.

Contamination outbreaks. Favourable and adverse conditions.

Undesirable alterations by microorganisms, facilitating factors.

Effects of the cold and heat on milk and its properties.

Milk reception process: milk reception circuit in the dairy industry, milk measurement and quantity registration, milk sanitizing systems at reception.

Technical operations at the reception of milk raw materials and auxiliary materials: checks on the reception of auxiliary materials, packaging and packaging.

Regulations applicable to the handling of milk and milk products.

Parameter checks at reception or "in situ" analysis (pH, temperature, acidity, density).

The inspection of products that are received.

Transport of dairy and auxiliary goods: characteristics.

3. Conservation of milk and raw materials

Milk storage of milk raw materials and auxiliary materials: storage systems, warehouse types and warehouses.

Procedures, transfer equipment, and internal manipulation.

Location of goods.

Conservation of milk and milk raw materials: milk and similar products conservation conditions.

Conditions for the conservation of other raw materials.

Store control: internal documentation.

Entries and outputs records.

Stock control. Inventories.

Maximum, optimal, security, and minimum stock.

Warehouse control computing applications.

Good handling, protection and storage security practices.

4. Previous treatments of milk, characteristics

Pretreatment facilities for milk and standardization: facilities for prior milk treatments.

Composition and distribution of space. Flow. Ancillary services.

Distinct spaces.

Thermal treatments: thermal treatment targets, heat treatment types.

Theory of heat transfer.

Physical treatments: principles of separation.

Separation by centrifugation.

Thermal treatments in normalization: objectives, principles, limiting factors.

Time/temperature combination.

Types of thermal treatment in standardization.

Heat exchangers.

Equipment used in heat and cold heat treatments.

5. Milk standardisation operations

Standardization (dry extract normalization): separation by membrane filters.

Adding milk or whey powder.

Evaporation.

Standardization (standardization in milk fat): control of the fat content of milk, skimmed: skim, principle and operation.

Normalization of fat content in milk and cream.

Adding cream.

Addition of anhydrous fat.

Homogenizers: foundation, effect, homogenization efficiency, process needs, flowcharts.

Block Diagrams.

Work and elaboration orders.

Automated process control in previous treatments.

In situ testing and quality control in the pretreatment of normalization.

Take intermediate and finished product samples.

Physical-chemical routine analysis of the process of the milks or mixtures made.

Control of equipment and processes.

Quick control teams and methods.

Prohibited actions.

Coding of samples for the lab.

6. Reception, pre-treatment of milk and standardisation in automated facilities

Process control in the reception and normalization of milk: need for automation.

Types of automated reception and normalization process systems.

Control types: digital, analog.

Operator functions.

System operation.

Getting data and graphics from operation.

Control categories for an automatic system (digital, analog, monitoring/monitoring, information).

Automation level, operator functions, scope of their functions, tools to develop control.

Automatic system items.

System operation and requirements.

Automated process control in receiving milk and other raw materials.

Process control normalization of milk and other raw materials.

Automated systems in previous treatments.

Control types, digital, analog.

Operator functions.

Operating systems.

Getting data and graphics.

Environmental impact of the food industry.

Environmental protection measures.

Applicable food safety regulations.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the conduct and conduct of the reception, storage and pre-treatment operations of milk, and other dairy raw materials, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: PROCESSING OF CHEESES

Level: 2

Code: MF0028_2

Associated with UC: Controlling and Driving Cheese Processing Processes

Duration: 210 hours

Assessment Capabilities and Criteria:

C1: Analyze the cheese processing procedures relating to the necessary operations, the input and output products and the means used.

CE1.1 Interpret the technical documentation concerning the manufacture of cheeses, the technical specifications of the various products and the manuals of procedure and quality.

CE1.2 Justify the sequence required in the process execution work for product and procedure characterization; preparation and maintenance of equipment and machines; identification; checking and feeding of incoming products; setting and control of parameters; quality testing and verification.

CE1.3 Associate cheese processing processes and procedures with the input and output products and the necessary equipment and describe the sequence of operations for each of them.

CE1.4 Relating the processing and packaging processes of cheeses.

C2: Rate the requirements and perform operations of cleaning, preparation and maintenance of the first level of the cheese processing equipment.

CE2.1 Identify devices and safety measures in the handling of machines and equipment.

CE2.2 Indicate in cleaning and disinfection at the appropriate times and times according to the established standards of the process equipment, by manual or automatic procedures according to the requirements set, always using the individual protective equipment (PPE).

CE2.3 Explain the most frequent failures that occur during the usual use of the equipment.

CE2.4 Recognize the maintenance needs of the machinery from the basic maintenance instructions of the cheese processing equipment:

-Identify top-level operations.

-Perform the ogreases, filled with levels, substitutions, and routine spare parts.

-Register the operating times.

-Apply a plan of disinterment, deratization using the program: zones to be treated, treatment, form of application, possible risks, safety measures.

C3: Perform operations of preparation, multiplication and maintenance of the crops, their inoculation and the control of the fermentation, achieving the quality and hygiene required.

CE3.1 Associate the fermentative processes to the elaboration of different types of cheese.

CE3.2 Justify the application of the treatment of normalization and pasteurization to the milk or cream of departure.

CE3.3 Identify the different types of micro-organisms and dairy crops their performance, their commercial presentation and the conditions for their preparation, maintenance and avoid contamination.

CE3.4 Interpret the formulation formulas as to the proportions of the various ingredients, the mixing conditions of the base product and the form of inoculation.

CE3.5 Differentiate the incubation methods by linking them with the different types of products and with the necessary equipment and identifying for each case the conditions and parameters of the fermentation control.

CE3.6 In a case scenario of elaboration and characterization of cheeses, based on a given condition:

-Check the status and treatments received by the starting milk.

-Dosify the various ingredients and crops in the right shape and moments.

-Select and assign the fermentation parameters.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Contrast the product characteristics in fermentation with its specifications and deduce the necessary readjustments.

C4: Apply the techniques of processing and ripening of the cheeses, achieving the quality and hygiene required.

CE4.1 Carry out the basic checks necessary to check the suitability of the milk.

CE4.2 Justify the application to the starting milk of the previous treatments.

CE4.3 To differentiate the various systems of preparation of milk, coagulation, filling-molded, pressing, salty and ripening, discriminating against them for different types of cheeses and relating them to the necessary equipment.

CE4.4 Recognize the different types of crop of bacteria and moulds, mineral salts, quajos and other ingredients, their maintenance needs and the dosage and time of incorporation into the process.

CE4.5 Identify the conditions and parameters of the curd, cut, stir-heating pressed and salted drainage for the various types of cheeses.

CE4.6 Specify the required environmental conditions and the controls to be carried out during the drying and ripening of the cheeses.

CE4.7 Describe and justify the different surface treatments applied to the cheeses.

CE4.8 Recognize the main defects and alterations of the cheeses and the techniques used for their detection.

CE4.9 In a practical cheese-making scenario, based on a given condition:

-Check the status and fitness of the milk.

-Make the preparation of the milk as indicated.

-Set and control the coagulation and pressing conditions-molded by operating the cheese equipment with dexterity.

-Perform the feeding and unloading of the equipment and collect the cheese whey for subsequent operations.

-Run the manipulations and track conditions during maturation, applying the necessary organoleptic and physico-chemical controls.

-Contrasting the product characteristics in preparation and curing with its specifications and deduce the necessary readjustments.

-Apply specific hygiene and safety measures in handling products and handling equipment.

C5: Apply labelling and packaging techniques for cheese and butter needed for the expedition and transport of the finished product.

CE5.1 Identify and characterize packaging and materials for packaging, labeling and packaging and relating their characteristics to their conditions of use.

CE5.2 Identify requirements and perform first-level maintenance and preparation operations of packaging and packaging machines and equipment.

CE5.3 In a practical case of cheese packaging, on the basis of given conditions:

-Operate with proper skill in packaging and labeling machines and equipment, applying at any time the replacement or feeding operations of the required packaging.

-Apply to each product, batch or material the precise packaging method for both internal and external transport.

C6: Apply techniques for obtaining melted cheeses, considering different types of cheeses, complying with the applicable quality and food safety regulations.

CE6.1 Specify the physico-chemical treatments required in obtaining melted cheeses, considering the applicable quality and food safety regulations.

CE6.2 Describe the different types of chemical components involved in the production of melted cheese, indicating the characteristics of each one.

CE6.3 Explain the different forms of packaging of melted cheeses.

CE6.4 In a practical scenario of obtaining melted cheeses, based on established conditions:

-Select the cheeses required for the production of melted cheese, before a series of different types of cheese.

-Control the process of obtaining melted cheese.

-Add the different chemical compounds, controlling physical parameters.

-Get slices, calculating the thickness of the slices.

-Control physical characteristics, using physico-chemical tests.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.4; C3 for CE3.6; C4 for CE4.9; C5 for CE5.3; C6 for CE6.4.

Other capabilities:

Maintain the work area with the degree of order and cleanliness required by the organization.

Maintain an assertive, empathetic and conciliatory attitude with others; demonstrating cordiality and kindness in the treatment.

Comply with the production standards set by the organization.

Recognize the organization's productive process.

Respect the organization's internal rules and procedures.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Contents:

1. Types of cheeses

Types and varieties of cheeses.

The cheese: features.

Types: freshness, curing, semicurate, hard paste and soft paste.

Varieties of cheeses.

Spanish cheeses, designations of origin.

Certification and standardization in the manufacture of cheeses.

2. Cheese-making facilities

Composition and distribution of space.

Equipment for fermented milks: Composition, operation and regulation.

Cheese Equipment: Composition, operation, regulation and management.

Membrane separation equipment.

Equipment Maintenance: First-level preparation and maintenance operations.

Cleaning and greasing of equipment.

Set up of equipment.

Cleaning operations: Cleaning types: physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

3. Fermentation of milk

Preparation of the base mix.

Technical characteristics for the production of different types of cheese.

Types and dosage of ingredients and additives.

Calculation and dosage of ingredients.

Conditions of incorporation of auxiliaries and ingredients.

Control of parameters during processing. Temperature, pH, incubation time, type of coagulation.

Log information for the process.

Ferments used in the cheese industry: lactic ferments; types, composition and characteristics.

Spread of crops and ferments.

Application and Management of Ferments.

Mix and behavior types.

4. Processing and curing operations of cheeses

Pre-milk treatments, cheese fitness.

Preparation of the milk. Auxiliary incorporation conditions and ingredients.

Cutting and Separation. Purpose, modalities and conditions of execution and control.

Molded, pressed, and salted. Utility, variants, conditions of execution.

Drying and maturation, objectives.

Conservation.

Milk curd: coagulants, types and action of the coagulant.

Preparation and titration of the coagulant.

Coagulant addiction techniques.

Control of coagulation parameters.

Coagulation in continuous.

Handling of curd, cutting, heating and stirring.

Methods and means for sampling.

Curd cutting techniques and techniques.

Equipment and procedures for cleaning and disinfection of the cheese vat.

Molding and pressing of the cheese: transfer from the curd.

Process and purpose of curd molding.

Molded and pressed instruments.

Types and techniques of molding and pressing.

Extracting the cheeses.

Cleaning and disinfection equipment and procedures.

Lact-whey uses.

Desuerate: Desuerate process.

Treatment of the serum obtained in the deuerate process: use.

Salted of cheeses: brine, types and characteristics.

Preparation of brines: concentration.

Processing and processing of the cheese.

Purge of the brine.

Quality control in the savoury.

Dumping of residues derived from salt.

5. Ripening of the cheeses

Processes and methods of maturation of cheeses: phases and transformations.

Maturation and conservation chambers.

Development of organoleptic characters of the cheeses.

Machinery and useful employees.

Operations, determinations and analysis of the process of maturing of the cheeses.

Maturation process operations; brushing, shaking, washing.

Defects and internal and external alterations of the cheese.

Types and application of anti-fungal treatments.

Methods and means for sampling.

Evaluation of the organoleptic characteristics of the cheeses.

Conditioning of cheese: materials and methods.

Coating of cheeses.

Cheese quality:

Sensory analysis. Cata.

Physical-chemical analysis: humidity, hardness, consistency.

6. Packaging of cheeses

Packaging and labelling of cheese: rules for the packaging and labelling of cheese.

Coverage packaging: traditional craft systems, paraffins and plastic paints. Materials used in packaging and their characteristics. Applicable rules Application of special coatings: waxed, painted, oiled, among others. Vacuum packaging and in modified atmosphere.

Automatic Packaging Lines.

Types and techniques of cheese cutting in slices and slices. Filling and closing procedures for packaging.

Packaging machinery; operation, handling, maintenance and cleaning: Packaging equipment. Regulation.

Labeling: Placement and fixation techniques. Self-control in the packaging of cheeses.

Packaging of cheeses: types and methods of packaging. Packing lines.

Identification of batches and products. Package composition techniques.

Packaging equipment: operation, preparation and handling. First level maintenance. Kneecap techniques.

Self-control in the packaging systems.

7. Melted cheeses

Melted cheeses: features.

Physico-chemical treatments: characteristics and physico-chemical control parameters.

Quality rules according to applicable regulations.

Additives and sweetener used in the manufacture of melted cheeses.

Physico-chemical analysis: moisture, fat percentage, dyes, additives.

Packaging of melted cheeses in the form of bars or blocks, slices, portions of different geometric shapes, paste in tubes, cups or tarrins, powder, grated.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the control and driving of cheese processing processes, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX II

PROFESSIONAL QUALIFICATION: OBTAINING OLIVE OILS

Professional Family: Food Industries

Level: 2

Code: INA013_2

General Competition

Perform the operations of extraction, refining, correction, transfer and storage of olive oils, under the conditions laid down in the manual of procedure and quality and to control the discharges caused, complying with the applicable regulations.

Competition Units

UC0029_2: Drive extraction processes and perform the operations of refining and correcting olive oils

UC0030_2: Control the process of trasiego and storage of olive oil in the cellar

Professional Environment

Professional Scope

Develops its professional activity in the production department, in contact with the maintenance and quality departments, in food industries, dedicated to the olive oil industry, in entities of a private nature, in small, medium or large companies and Cooperative Societies, both self-employed and self-employed. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the manufacturing sector of vegetable and animal oils and fats, subsector of the manufacture of olive oil.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Extractor Masters

Refining Masters

extractor-crawler masters

Almazara Masters

Associated Training (390 hours)

Training Modules

MF0029_2: Olive oil extraction processing operations (240 hours)

MF0030_2: Olive oil storage and storage (150 hours)

COMPETITION UNIT 1: CONDUCT THE EXTRACTION PROCESSES AND PERFORM THE OPERATIONS OF REFINING AND CORRECTING OLIVE OILS

Level: 2

Code: UC0029_2

Professional realizations and realization criteria:

RP 1: Prepare the work area for the extraction, refining and correction of olive oils, in order to avoid contamination of the product process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on the products, the planning of the procedures for extraction, refining and correction of olive oils is obtained, from the technical information sheet of the different products to be elaborated.

CR 1.2 The cleaning and disinfection of installations and equipment extraction, refining and correction of olive oils is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.3 The cleaning area of the extraction, refining and correction zones of olive oil, is carried out in the required places, placing the regulatory signals, according to the established safety requirements.

CR 1.4 The deficiencies detected in the hygienic conditions of the production facilities and equipment are corrected by preventive actions, identifying possible hazards, biological and non-biological, correcting them below.

CR 1.5 The machines, tools, tools and internal means of transport required in the extraction, refining and correction of olive oils (presses, extractors, centrifuges, decanting deposits, evaporators among others), are selected and prepared, regulating the elements operators thereof, according to specifications of the production technical sheet.

RP 2: Carry out first-level maintenance operations, machines and equipment in the extraction, refining and correction processes of olive oils, in order to avoid unproductive cuts, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of equipment and auxiliary means of: extraction, refining and correction of olive oils are checked, detecting possible anomalies, following the guidelines set out in the instructions for the maintenance of equipment.

CR 2.2 Possible simple anomalies detected affecting the operation of equipment used in the extraction, refining and correction processes of olive oils are corrected, following maintenance instructions.

CR 2.3 The elements, spares specified as first level, are replaced in the equipment used in the processes of extraction, refining and correction of olive oils (presses, extractors, centrifuges, decantation deposits, evaporators among others), according to the applicable maintenance plan.

CR 2.4 The documentation related to the maintenance carried out is completed, according to indications of the production process.

RP 3: Control the reception of raw materials: olives and auxiliary products, verifying their quality and correspondence with the requested, to initiate the production process, complying with the applicable regulations.

CR 3.1 The olive varieties are checked in the mill, according to the characteristics of the production area, taking into account the instructions of the production process for the production of olive oil, separating the non-compliant ones.

CR 3.2 The physical-chemical characteristics of the raw materials, olives, and auxiliaries: additives, alkalinizing substances, among others, are checked in the mill, controlling: quantity, variety, damages or losses, eliminating or disposing of products as non-compliant, which do not meet the requirements of the production process.

CR 3.3 The products received in automated scales are weighed, by checking the amounts received and authorizing the discharge, when it is verified that the requirements of the production process are met, in obtaining the olive oil.

CR 3.4 The discharge of the different varieties of olives is carried out in the mill, verifying that the conditions of transport and unloading of the fruit, is carried out, as required, assuring the quality of the raw material, complying with the applicable regulations.

CR 3.5 The storage operations of the olives are carried out in the required places, under the conditions laid down in the manuals of quality procedure, complying with the applicable legislation, controlling the physical chemical parameters of storage, such as: humidity, temperature, among others, resetting the parameters in case of deviation.

CR 3.6 The operations of preparation of the raw material, such as: selection, separation of plant remains, altered fruits and other elements for disposal, are carried out with the equipment destined for this, to continue with the production of olive oil, as established or in the instructions of the production process.

CR 3.7 The sampling of the raw materials is carried out, using sample instruments, probes, rapid testing devices for quality parameters, identifying and moving the sample to the laboratory, as required by the quality department.

CR 3.8 The entry of olives is recorded, according to the system established to maintain the traceability of the production process of obtaining olive oil.

RP 4: Driving the extraction process, olive oil and olive-pomace oil, controlling the equipment involved in the process, complying with the specifications of the production process, to obtain oils with the established quality, complying with the applicable regulations.

CR 4.1 The operating values and working conditions of the equipment, such as: mills, blitters, centrifuges, vertical and horizontal, are regulated, depending on the raw materials and the type of oil to be obtained: extra virgin, caterpillar, lampante, among others.

CR 4.2 The reception hopper is fed with the olives to start the oil extraction process, controlling the variety, the state of the olive and the amount to be fed, according to the requirements of the production process.

CR 4.3 The milling of the olive is started, through the horizontal axis hammer mills, by introducing the olive in an automated manner, controlling the speed of the metal hammers, until the grinding paste is obtained.

CR 4.4 The milkshake of the grinding paste is carried out with the blender, controlling the parameters of operation, time and temperature of the hot water, according to the production process.

CR 4.5 The olive oil, virgin-extra or virgin olive oil, is extracted in the mill from the rest of the components of the olive, such as: water, bone, skin, among others, using continuous extraction by centrifugation, obtaining in addition the solid secondary product caterpillar and the residual liquid: alpechin, complying with the applicable regulations.

CR 4.6 The samples of the extracted oil are taken and coded, indicating the lot to which they belong, for their transfer to the laboratory.

CR 4.7 The basic analytical determinations of the extracted oil, such as: humidity, total fat, among others, are performed, complying with the analysis protocols.

CR 4.8 The evacuation of the by-products: caterpillars and residues: oil-washing waters occur in time and form as established, applying, in case of deviations, the corrective actions, established in the procedure.

CR 4.9 The consumption and yields in the mill processes are controlled, identifying the deviations and applying the corrective measures that are within their competence, reaching the required production ratios.

CR 4.10 The extraction process information is recorded in the established support, according to production process.

RP 5: Regular the process of refining olive oils, establishing the working conditions, according to the production process to ensure the production of oils with the specified quality and characteristics, complying with the applicable regulations.

CR 5.1 The information on the physical and chemical criteria to be obtained in the refining process in the olive oil refineries is obtained, using the production techniques.

CR 5.2 Operating values, such as pH, temperature, pressures, addition of solvents, flow rates, among other and working conditions of the equipment: neutralizers, deodorizers, decolorators, evaporators, among others, of refining, are regulated, according to the raw materials and the product to be obtained, following the guidelines of the production process, applying in case of deviations, the corrective actions established in the manual of procedure.

CR 5.3 The oil obtained is clarified, using substances that remove impurities of color (activated carbon, bentonites), alkaline hydroxides, that remove the acidity (operation of formation of soaps, easily removable), solvents (hexane), in the required doses, adjusting to the characteristics of the raw material and the substances to obtain.

CR 5.4 Food additives to oil (vitamins, fatty acids, preservatives, among others) are added after preparation of the same in the required doses, according to the production process.

CR 5.5 The oil obtained is stored after refining in the deposits and conditions required in the production process.

CR 5.6 The sampling of the refined oils is done by coding it, according to lot, for its transfer to the laboratory.

CR 5.7 The by-products obtained, residues and discharges are transferred for recycling or treatment in the form and place indicated in the instructions of the production process.

RP 6: Control the final process of obtaining caterpillar oils, regulating the working conditions to ensure that the final product obtained, meets the quality and characteristics established.

CR 6.1 The information on the physical and chemical criteria: humidity,% fat, among others, for the production of olive-pomace oil, is obtained from the production sheets.

CR 6.2 The operations of preparation of the caterpillars and alperujos are carried out in the caterpillars, comparing the state of arrival to the crawler with the characteristics that they must gather to start the process, operating safely the teams involved in it.

CR 6.3 The production operations of the scissor (second centrifugation, drying, dehydration, chemical extraction and other required operations) are controlled, using solvents and adjuvants at the required doses.

CR 6.4 The operating parameters, such as: temperature, times, pressures, flow rates, fatty yields, addition of solvents, dosage of adjuvants, among others, and working conditions of the equipment: centrifuges, dryers, evaporators, among others, are regulated, acting on the specific elements, according to the characteristics of the caterpillars and alperujo, following the guidelines of the production process and applying the corrective actions indicated in case of deviations.

CR 6.5 The final conditioning of olive-pomace oils, prior to conservation in the cateruse, is controlled, applying corrective actions in case of deviation, following the indications of the technical production sheets.

CR 6.6 The oil obtained is transferred to the storage tanks for storage, according to the technical production record and required conditions.

CR 6.7 The samples of the oils are taken and encoded according to lot, for transfer to the laboratory.

CR 6.8 The waste and discharges generated in the scissor are stored and transferred for recycling or subsequent treatment in the form and place indicated, in accordance with the established procedures.

RP 7: Drive oil processing operations from central panels, to control the production parameters, meet the requirements of the work process, obtaining established quality and safety.

CR 7.1 The menu or operation program is controlled to ensure that it corresponds to the product being processed.

CR 7.2 Possible anomalies in the control instruments are detected, subsating those in the scope of their competence or warning the corresponding technical service.

CR 7.3 The commissioning of the equipment for regulating the extraction and refining of olive oil and olive-pomace oils is carried out by supplying the control system with the watchpoints and following the sequence of operations established in the instructions of the production process.

CR 7.4 The continuous measurement of the variables, integrated in the control system, is maintained, following the procedures established in the production process.

CR 7.5 The variables not included in the control system are measured using the required instruments and the methods set out in the operational technical instructions.

CR 7.6 The process variables are checked, which are within the limits set and acting, in case of deviation, on the appropriate regulators.

CR 7.7 The data obtained in the course of the process is archived in the system and support set.

RP 8: To verify the quality of olive oil and olive pomace, applying the methods of quality control and analysis of oils and corrective measures, according to applicable regulations in the case required to obtain oils with the established specifications.

CR 8.1 The samples of the olive oil and olive-pomace oils produced, taken and coded, according to lot, for their transfer to the laboratory.

CR 8.2 The instrument required for the elementary rapid tests and tests is calibrated, ensuring that it is determined for this purpose, according to the analysis protocols.

CR 8.3 The quality characteristics of olive oil and olive pomace, such as: humidity, acidity, peroxides, among others) are analyzed, interpreting results of the tests and rapid tests, verifying that they are within the required limits.

CR 8.4 The oil tasting to check the organoleptic properties of the various olive oil and olive-pomace products obtained, is done, checking that they are within the quality requirements.

CR 8.5 The deviations detected in the production process are corrected, as set out in the quality manual, within their field of competence, the corresponding report being issued.

CR 8.6 The results of quality controls and tests are archived, according to the established system and support.

RP 9: Manage the collection operations of the waste from the production of olive oils, as determined in the production process, taking into account the nature and treatment in each case, to protect the environment, complying with the applicable regulations.

CR 9.1 The amounts and types of waste generated by the production processes of olive oil are verified to verify that they correspond to the requirements of the procedure manuals.

CR 9.2 By-products, such as: caterpillars and oil-washing waters, are deposited at the sites established in the procedure.

CR 9.3 The operation of the purification equipment and conditions is checked, regulating them according to the type of waste to be treated, and the requirements set out in the procedure manuals.

CR 9.4 The samples are transferred to the laboratory for analysis, identifying them in the form, points and amounts required, following the established procedure, according to protocols of action.

CR 9.5 The immediate measurement tests of environmental parameters are carried out, following the protocols and with the previously calibrated instruments.

CR 9.6 The results obtained are recorded, comparing with the required requirements, taking appropriate corrective measures or communicating the possible deviations detected immediately.

CR 9.7 The simple reports are prepared from the visual observations and the results of the "in situ" analytical measures according to the standard protocol.

Professional context:

Production media:

Hammer Mills, Batidores heated. Presses, Extractors. Horizontal, vertical centrifuges. Decantation deposits. Colators. Evaporators. Desolventizers. Central control panels, computerized. Computer media. Sample-taking instruments, probes. Apparatus for the rapid determination of quality parameters.

Products and results:

Work area and first level maintenance operations, of the machines and equipment for the extraction, refining and correction of olive oils, prepared. Control of the reception of raw materials: olives and auxiliary products, controlled. Regulation of the extraction process, olive oils and olive-pomace oils. Control of the process of refining olive oils. Process of refining of olive oils, regulated. Regulation of the final process in obtaining caterpillar oils. Operations for the production of oils from central, driven and regulated panels. Quality of olive oil and olive pomace, verified. Operations for the collection, treatment and disposal of waste, managed.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Manual of operating procedures/instructions for work. Applicable legislation on safety, environment and food safety. Parts, work records, and incidents. Results of "in-situ" quality testing.

COMPETITION UNIT 2: CONTROL THE PROCESS OF THE STORAGE AND STORAGE OF OLIVE OIL IN THE CELLAR

Level: 2

Code: UC0030_2

Professional realizations and realization criteria:

RP 1: Prepare the work area of the process of processing and storage of olive oil in the cellar, in order to avoid contamination of the product process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on the products, the planning of the procedures for the processing and storage of olive oil in the winery is obtained, based on the technical information of the different products to be elaborated.

CR 1.2 The cleaning and disinfection of facilities and equipment for the treatment and storage of olive oil in the cellar, is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.3 The cleaning area of the storage areas and storage of olive oil in the cellar, is carried out in the required places, placing the regulatory signals, according to the established safety requirements.

CR 1.4 The deficiencies detected in the hygienic conditions of the facilities and equipment for the control and storage of olive oil in the cellar are corrected by preventive actions, identifying possible hazards, biological and non-biological, correcting them below.

CR 1.5 The machines, tools, tools and internal means of transport required in the transfer and storage of olive oil in the cellar (trasiego pumps and food hoses among others), are selected and prepared, regulating the elements operators of the same, according to specifications of the production sheet.

RP 2: Carry out first-level maintenance operations, machines and equipment in the process of processing and storage of olive oil in the cellar, in order to avoid unproductive cuts, in compliance with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of equipment and auxiliary media for the storage of olive oil in the cellar is checked, detecting possible anomalies, following the guidelines set out in the instructions for the maintenance of equipment.

CR 2.2 Possible simple anomalies detected affecting the operation of the equipment are corrected, following maintenance instructions.

CR 2.3 The items, spares specified as first level, are replaced in the equipment used in the process of processing and storage of olive oil in the cellar (trasiego pumps and food hoses, among others), according to the applicable maintenance plan.

CR 2.4 The documentation related to the maintenance carried out is completed, according to indications of the production process.

RP 3: Control the operations of the storage and storage of olive oil, ensuring the composition of lots and their filling.

CR 3.1 The status of the storage and storage facilities is reviewed prior to commissioning, detecting possible anomalies.

CR 3.2 The cleaning of the deposits to be used for the constitution of the lot, is checked before starting its filling, subhealing any possible anomaly.

CR 3.3 The characteristics of the deposits (material, arrangement of elements for filling, provision of closures that guarantee their tightness) are checked, verifying that they comply with the requirements of the production process, before the start of the storage and storage.

CR 3.4 The premises of the winery are reviewed, checking that the enclosure is closed and roofing, that the pavement is clean and verifying the lighting, temperature, relative humidity, aeration and anti-pollution barriers, according to the applicable regulations of hygiene and food safety.

CR 3.5 The oils obtained from the different composition deposits are stored using the traditional equipment, according to the technical specifications of the production process, with respect to the composition of the batch.

CR 3.6 The oils from the factory are distributed in the deposits, taking into account their characteristics (class, category, lot, expiry) and the criteria established to achieve a use of the available deposits, ensuring their conservation and identification.

CR 3.7 The oils are mixed and homogenized to obtain the type oil, according to specifications of the production process.

CR 3.8 The status and expiration of the stored oils is checked, controlling the storage time with the required periodicity, according to each type, to eliminate rancings.

RP 4: Verify the quality of the olive oil stored in the cellar in the filling process, applying corrective measures to possible deviations.

CR 4.1 The samples of the oils are taken after storage at the site, in the form and amount required, identifying them and guaranteeing their unalterability until they are received in the laboratory.

CR 4.2 The required instruments in the tests of rapid and elementary tests are calibrated according to the established protocol.

CR 4.3 Quality is checked, interpreting the results of the tests performed, checking that the quality characteristics are within the specifications required in the production process.

CR 4.4 Possible anomalies in the production process are detected with the interpretation of results of the tests carried out, applying the corrective measures set out in the quality manual, issuing the required report.

CR 4.5 The results obtained in the quality controls and tests, carried out in the storage, are recorded according to the required system and support.

RP 5: Perform the olive oil tasting, checking its organoleptic quality and its suitability to the technical specification of the required product.

CR 5.1 Oil samples are taken for simple tests, checking that no contamination occurs in this process of storage and storage.

CR 5.2 The utensils required in the tasting are selected, having at least one standard clean and odours-free standard tasting cup, as well as a watch glass.

CR 5.3 The organoleptic analysis is performed, pre-heating the glass, perceiving and differentiating the different aromas and flavors.

CR 5.4 The results of the organoleptic analysis are recorded in the tasting profile sheet, checking whether it meets the required specification.

Professional context:

Production media:

Trasiego pumps, food hoses, plate and ground filters, valves, stainless steel or inert material, storage tanks (stainless steel or inert material, boats taking samples, standard tasting glass, clock glass, acidity measurement kits).

Products and results:

Work area prepared. First-level maintenance operations, of machines and equipment for the control and storage of olive oil in the cellar, executed. Operations of the control and storage of olive oil in the cellar, controlled. Quality of the oils stored in the cellar, verified. Tasting and organoleptic assessment of the oils stored in the winery, carried out.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Manual of operating procedures/instructions for work. Equipment maintenance tokens. Records of the production process. Applicable legislation on safety, environment and food safety. Applicable regulations for pipe diameters and food hoses.

TRAINING MODULE 1: OLIVE OIL EXTRACTION PROCESS OPERATIONS

Level: 2

Code: MF0029_2

Associated with UC: Drive extraction processes and perform the operations of refining and correcting olive oils

Duration: 240 hours

Assessment Capabilities and Criteria:

C1: Carry out the cleaning and preparation of the work area for the extraction, refining and correction of olive oils, complying with the applicable safety regulations.

CE1.1 Describe the processes of extraction, refining and correction of olive oils, indicating the equipment used at each stage.

CE1.2 Explain the risks associated with the preparation of the work area for the extraction, refining and correction of olive oils in the field of safety, according to applicable regulations.

CE1.3 In a practical scenario of preparing equipment and the work area for obtaining olive oil and from a given condition:

-Identify the elements required in obtaining olive oils that require cleaning and disinfection.

-Verify the cleaning and disinfection status of equipment and installations, indicating when they are ready for use.

-Select the equipment and means required in obtaining olive oil.

-Make adjustments to the equipment required for each type of extraction, depending on the type of olive oil to be obtained.

-Register the operations performed on the established media.

-To provide the cleaning area of the areas of extraction, refining and correction of olive oils, placing in the required places the regulatory signals, complying with the applicable regulations.

C2: Point out the first level maintenance operations of the extraction, refining and correction of olive oils, complying with the applicable regulations.

CE2.1 Explain the operation and constitution of the main assemblies, devices or elements of the equipment used in the extraction and separation of olive oils, identifying the functions and contribution.

CE2.2 Specify the most frequent failures that occur during the usual use of machines and equipment in obtaining oils.

CE2.3 Recognize devices and safety measures in the handling of machines and equipment, indicating their use and handling.

CE2.4 In a practical scenario of maintenance of the extraction, refining and correction of olive oils, based on the following conditions:

-Identify in the sequence of operations of obtaining olive oils the parallel-march of the equipment.

-Identify items that require first-level maintenance and run them.

-Register the operations performed and the replaced elements on the established media.

-Make the adaptations of the required equipment for each type of extraction.

C3: Apply the techniques of reception and preparation of the raw materials (olives, virgin olive oil and two-phase wet caterpillar), operating with the equipment in compliance with the applicable regulations.

CE3.1 Identify the most frequent olive varieties indicating the identifying characteristics in terms of productivity and organoleptic, as well as the possible diseases and defects that they may present.

CE3.2 Compare the arrival status of the raw materials with the characteristics that they must gather at the beginning of the extraction by relating the changes to the efficiency of the process.

CE3.3 Describe the selection, cleaning, washing, and milling operations required by the different raw materials, indicating in each case their application, the necessary machinery and the conditions of execution.

CE3.4 In a practical scenario of preparation of raw materials (olive oil, lampante virgin olive oil and two-phase wet-marc), on the basis of given conditions:

-Evaluate the characteristics of the incoming product by identifying the operations to be performed.

-Select the parameters and operate, regulating the equipment.

-Contrastate the characteristics of the raw material prepared in relation to the requirements and, where appropriate, deduce corrective measures.

-Register in the established formats the receive operations performed.

C4: Specify the extraction process in the production of olive oil in the mill, differentiating each of the stages.

CE4.1 Describe the various process control equipment, indicating in each case its application, machinery to be controlled and the conditions of execution.

CE4.2 In a practical extraction of olive oil in the oil mill, on the basis of a given condition:

-Compare the different data extracted from the panels according to the type of raw material.

-Select the power hopper, according to the job plan.

-Select the size of the screen, depending on the conditions of the raw material and the campaign situation, for the mills.

-Configure process parameters such as temperature, smoothie and decanter speed, as well as the required talc and/or water dosage.

-Take samples of the caterpillars and oils, for quality control, identifying them for shipment to the laboratory.

-Register the data set in the work instructions, for the processed batch.

CE4.3 In a practical scenario of performance checks and application of corrections in the extraction process in the production of olive oil in the mill, based on the following conditions:

-Check by evaluating the finished product if the measurement equipment meets the defined acceptance criteria.

-Control consumption and yields, recording deviations that are detected.

-Apply corrective measures when a deviation is observed in some of the control parameters.

-Identify in the generated records if the set goals have been obtained.

C5: Get refined olive oil and pomace oils, complying with applicable regulations.

CE5.1 Describe the operations of refining of olive and pomace oils, indicating conditions and control parameters in the equipment used.

CE5.2 Define the characteristics of the crude oil, differentiating the lampante olive oil or the pomace oil.

CE5.3 In a scenario of refining oils, from a given condition:

-Select the required equipment in the production process.

-Assign the parameters and maintain or correct them, operating the control or control elements of the equipment.

-Carry out the loading of equipment and dosing of auxiliary agents.

-Contrasting the characteristics of the product in progress and the finished product and the by-products and residues with its specifications and deduce the readjustments.

-Contrasting the consumption and yields obtained with the expected ones, justifying the deviations.

-Register the required information about the refining processes of each batch.

C6: Control extraction methods-separation of caterpillar oils and their byproducts, achieving the required quality, complying with applicable regulations.

CE6.1 Differentiate extraction-separation methods, (smoothie, horizontal centrifugation, vertical centrifugation, decanting) decompose them into operations, associate them with the necessary equipment and relate them to the different products and processes.

CE6.2 Identify the conditions and control parameters of the various operations (pressures, temperatures, permanence times, dosages, circulation speed).

CE6.3 Describe treatments that can be received by by-products and extraction residues according to their characteristics and utilities.

CE6.4 Recognize the usual consumption and yields in the extraction processes and the procedures for their calculation.

CE6.5 In a scenario of extraction of oils, from given conditions:

-Recognize the level of preparation of the raw materials, identifying the operations.

-Select the parameters, regulating the machines.

-Contrasting the characteristics of the extracted product and the by-products in relation to the requirements and, where appropriate, deduce corrective measures.

-Calculate consumption and yields, contrasting with those expected and justifying deviations.

CE6.6 In a scenario of extraction of pomace oil, from given conditions:

-Select the repository that contains the crawler to process, according to job plan.

-Configure process parameters such as temperature, speed, time, as well as the required hexane dosage.

-Take samples of the oils and by-products, for quality control, identifying them for shipment to the laboratory.

-Register the data set in the work instructions, for the processed batch.

C7: Develop simple analysis methods, interpreting the results of samples taken during the production process.

CE7.1 Specify what type of physical-chemical controls, the oils require to determine their quality.

CE7.2 In a practical scenario of obtaining olive oil, on the basis of given conditions:

-Identify that the sample corresponds to the batch, place, shape and mode of collection according to the instruction manual.

-Check that the measurement equipment for rapid tests is within the parameters set by the calibration plan.

-Perform the controls of acidity, humidity and peroxides index, according to the established methods.

-Record the results of the controls and analyses, according to the procedure established.

-Interpret the results of the tests performed, verifying that the quality parameters are within the required specifications.

-Apply the corrective measures set out in the quality manual to the detected deviations by issuing the appropriate report.

C8: Control the collection, debugging and dumping operations of waste from obtaining olive oil according to applicable regulations.

CE8.1 Identify the residues that occur during the processes of obtaining olive oil.

CE8.2 Describe how the collection of the different waste generated by the production processes takes place.

CE8.3 Describe the different possible treatments for the generated waste, depending on its categorization.

CE8.4 In a practical scenario of collection, purification and dumping of waste from obtaining olive oil, based on the following conditions:

-Take samples of the different waste generated and identify them for transfer to the laboratory.

-Interpret the laboratory results of the analysis and rapid tests on residues generated in the process of obtaining olive oil.

-Specify the treatment for each residue.

-Perform the correct record of the measures taken, complying with applicable regulations.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.3; C2 with respect to CE2.4; C3 with respect to CE3.4; C4 with respect to CE4.2 and CE4.3; C5 with respect to CE5.3; C6 for CE6.5 and CE6.6; C7 for CE7.2; C8 for CE8.4.

Other capabilities:

Take responsibility for the work you develop.

Comply with the production standards set by the organization.

Prove a good professional.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Maintain the work area with the degree of order and cleanliness required by the organization.

Propose alternatives with the aim of improving results.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Contents:

1. Organisation of the workplace in the processes of extraction, refining and correction of olive oils

Concept and levels of cleaning of installations in the extraction, refining and correction of olive oils: hygiene and safety measures in installations and machinery.

Cleaning types: physical, chemical, microbiological cleaning.

Processes and products for cleaning, disinfection, disinsation and deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities.

Cleaning systems and equipment. CIP system.

Signaling and isolation techniques for areas or equipment.

2. First level maintenance, of machines and equipment used in the procedures for the extraction, refining and correction of olive oils

Generic machinery and equipment in the procedures for the extraction, refining and correction of olive oils.

Operation, components, and essentials.

Regulation, control and security.

Failures most frequent in preparation and preparation.

Dependence and relationship with ancillary facilities.

Maintenance of machines in the procedures for the extraction, refining and correction of olive oils: preventive and corrective maintenance. Applicable procedures and techniques.

Mount and dismount operations. Lubrication and cleaning; regulation, adjustment and programming. Equipment and basic machinery used in the procedures of: extraction, refining and correction of olive oils.

Top-level preparation and maintenance operations.

Basic equipment maintenance operations for machines and equipment in the procedures of: extraction, refining and correction of olive oils.

Set to Point: Engrasses, checks, parts replacement.

Start and stop. Failure detection.

Parties and maintenance reports.

3. Receiving olive oil

Almazaras features and equipment situation.

Identification of the olive varieties.

Classification of the main raw materials used in the mill.

Physical and chemical characteristics of the raw materials of the mill.

Hygienic-sanitary defects of olives and other raw materials.

Corrective measures.

Raw material preparation operations: cleaning of the fruit. Washing of the fruit.

Offset. Weighing and sampling.

Collection and file of documentation concerning raw material and means of transport and incidents and corrective measures.

Download of raw materials (olives): methods and equipment for unloading.

Equipment and internal transport machinery. Storage and regulation of the olive.

4. Control of the extraction process for the production of olive oil and olive-pomace oils

Extract teams. Constitution, operation, regulation and use of: mills; blitters; centrifuges (vertical and horizontal). Elements of regulation.

Importance of raw materials and the type of oil to be obtained.

Milling of the olive: grinding process. Features. Hammer mills. Characteristics and types.

Speed control of the hammers. Grinding paste. Features.

Crush of the milling paste: smoothie process. Features.

Batiters. Characteristics and types. Operating parameters.

Extraction of olive oils: extraction lines. Specific equipment. Generic equipment. Processes for the production of virgin olive oils: concept, types and characteristics. Characteristics of the extraction operations of the pulp in the olive: objectives and factors. Partial extraction. Pressure extraction by means of presses.

Preparation of the paste. Characteristics of the paste. Hard pastes.

Extract operations: second horizontal centrifugation. Drying and drying of pomace and perujos.

Vertical Centrifugation. Decantation. Quality control during the production of olive-pomace oils.

By-products and residues of oil extraction: classification of the main final products. Physical, chemical and organoleptic characteristics of the final products. By-products of the mill.

Second centrifugation. Extraction of the pomace oil.

The alpechin. Elimination of adjuvants and auxiliary products. Final oil treatments before storage and storage.

Analytical determinations: Humidity, total fat, industrial performance. Dry matter and total fat. Acidity, peroxides index. Volatile materials.

5. Control of the process of refining olive oils

Refining process of olive oils: types of oils used in the refining process. Features. Defective oils.

Fundamentals of physical, chemical and physical-chemical refining.

Objectives, sequence of operations, auxiliary materials and dosage. Refining lines. Specific equipment. Generic equipment. Characteristics of the refining process.

Refine operations: degummed. Neutralisation. Hydrogenation. Washing and drying. Refinery paste. Winterization/Waxing. Discoloration. Deodorization and distillation of fatty acids. Quality control during the refining of olive oil.

6. Control of the process of obtaining olive-pomace oils

Process for obtaining olive-pomace oils: fundamentals. Raw material used for the production of olive-pomace oils.

Extract lines. Specific equipment. Generic equipment.

Objectives, sequence of operations, auxiliary materials and dosage. Characteristics of the process for obtaining olive-pomace oils.

Olive-pomace oil production operations: second horizontal centrifugation. Drying and drying of pomace and perujos. Washing and drying.

Chemical Extraction. Evaporation.

Quality control. Basic controls in the production of pomace oils: quality control during the production of olive-pomace oils. Corrective measures.

Basic equipment and instrumentation for process analysis in the production of pomace oils. Sampling methods and procedures.

Basic controls to be performed on crawler oils. Record of results that ensure traceability.

7. Driving operations for the production of olive oils from central panels

The control variables in the process of obtaining olive oil and olive pomace. Definition of the process variables to be controlled.

Reading process variables in the dashboard. The watchword point.

Instrumental control panel obtaining olive oil and olive pomace: types of instruments. Analog devices.

Digital devices.

Analysis of control panel records.

Basic controls in the refining of oils: quality control during refining. Corrective measures. Basic equipment and instrumentation for process analysis in oil refining.

Methods and sampling procedures.

8. Verification of the quality of olive oil and olive pomace oil

Take samples of the complementary elaborations and of the products and by-products of the olive oil: instruments of sampling, probes.

Preparing the sample. Sampling methods and procedures.

Basic controls. Analysis of olives (moisture, total fat and industrial yield).

Basic controls. Analysis of oils (moisture, acidity, peroxides, UV absorbance, impurities and other basic parameters).

Basic controls. Analysis of caterpillars and alperujos (moisture, dry matter and total fat).

Fundamentals and methodology of basic controls (acidity, peroxides index, K270, humidity and volatile matter and impurities).

Equipment and measuring instruments for basic controls. Record of results that ensure traceability.

organoleptic characteristics of the complementary working and the products and by-products of the olive oil: more frequent anomalies and defects. Possible corrections.

Applicable rules for olive oils.

Quality criteria. Product quality specifications. Work records and incidents.

9. Waste management processes

Aerobic/anaerobic debugging. Regulatory requirements. Environmental indicators. Forced natural evaporation.

Reuse/cogeneration of energy.

Treatment of the almazara byproducts: the pomace and alperujo. Features, types, and applications.

Classification of top end products.

Physical, chemical and organoleptic characteristics of the final products. By-products of the mill.

Treatment of the almazara byproducts: the pomace and alperujo. Features, types, and applications.

The alpechin.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the conduct of the extraction processes and to the performance of the operations of refining and correcting olive oils, under the conditions laid down in the quality procedure manuals, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

FORMATIVE MODULE 2: TRASIEGO AND STORAGE OF OLIVE OILS

Level: 2

Code: MF0030_2

Associate to UC: Control the process of trasiego and storage of olive oil in the cellar

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Carry out the cleaning and preparation of the work area for the storage and storage of olive oils, complying with the applicable safety regulations.

CE1.1 Describe the processes of the processing and storage of olive oils, indicating the equipment used at each stage.

CE1.2 Explain the risks associated with the preparation of the work area for the processing and storage of olive oils in the field of safety, according to applicable regulations.

CE1.3 In a practical scenario of preparation of equipment and the area of work of trasiego and storage of olive oils and from a given conditions:

-Identify the elements required in the storage and storage of olive oils that require cleaning and disinfection.

-Verify the cleaning and disinfection status of equipment and installations, indicating when they are ready for use.

-Select the equipment and means required for the storage and storage of olive oils.

-Make adaptations of the required equipment for each type of storage and storage, depending on the type of olive oil.

-Register the operations performed on the established media.

-To be able to clean the area of cleaning and storage of olive oils, placing in the required places the regulatory signs, complying with the applicable regulations.

C2: Point out the first-level maintenance operations of the equipment for the storage and storage of olive oils, complying with the applicable regulations.

CE2.1 Explain the operation and constitution of the main assemblies, devices or elements of the equipment used in the storage and storage of olive oils, identifying the functions and contribution.

CE2.2 Specify the most frequent failures that occur during the usual use of machines and equipment in the processing and storage of oils.

CE2.3 Recognize devices and safety measures in the handling of machines and equipment, indicating their use and handling.

CE2.4 In a practical assumption of maintenance of the equipment for the handling and storage of olive oils, on the basis of given conditions:

-Identify in the sequence of operations of the operation and storage of olive oils the departure of the equipment.

-Identify items that require first-level maintenance and run them.

-Register the operations performed and the replaced elements on the established media.

-Make adjustments to the required equipment for each type of operation.

C3: Specify the conditions that a hold for the final oil storage should have, describing the handling and filling of deposits.

CE3.1 Describe the conditions of lighting, temperature and anti-pollution barriers, according to applicable regulations.

CE3.2 Explain how the presence of foreign substances can bring unwanted odors to the oil.

CE3.3 Specify how the identification of oil storage depots is performed, recognizing the types of items.

CE3.4 Identify the most frequent incidents arising during the sequence of filling operations, deducting possible causes and corrective and preventive measures to be taken.

CE3.5 Describe the order and layout of the various equipment and machines and auxiliary elements required in the storage and filling of deposits.

CE3.6 Explain the conditions in the storage of the oil in the cellar, avoiding leaks and escapes.

C4: Analyze the batch compositions of olive oils, achieving the required quality.

CE4.1 Describe the positive and negative attributes of an olive oil.

CE4.2 In a practical scenario, from given conditions:

-Identify the different varieties and categories of olive oils.

-Classify the oil in the cellar from the point of view of the sensory analysis and the acidity index for the batch composition.

-Compose a batch of oil that meets the specified requirements, keeping the deposits identified.

C5: Perform an informal tasting of olive oils, valuing quality organoleptically.

CE5.1 Describe what kind of organoleptic valuations can be appreciated in the tasting.

CE5.2 In a practical scenario, of olive oil tasting from given conditions:

-Rate the positive and negative attributes of the olive oil sample.

-Quantify by intensity the detected attributes, both positive and negative.

-Verify if the stored oil corresponds to the required specifications.

-Register the organoleptic rating in a tasting profile record.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.3; C2 with respect to CE2.4; C4 with respect to CE4.2; C5 with respect to CE5.2.

Other capabilities:

Take responsibility for the work you develop.

Comply with the production standards set by the organization.

Prove a good professional.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Maintain the work area with the degree of order and cleanliness required by the organization.

Propose alternatives with the aim of improving results.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Contents:

1. Organisation of the work place in the processes of the processing and storage of olive oils

Concept and levels of cleaning of installations in the storage and storage of olive oils: hygiene and safety measures in installations and machinery.

Cleaning types: physical, chemical, microbiological cleaning.

Processes and products for cleaning, disinfection, disinsation and deratization. Phases and sequences of cleaning operations.

Cleaning solutions: properties, utility, incompatibilities. Cleaning systems and equipment. CIP system.

Signaling and isolation techniques for areas or equipment.

2. First level maintenance, of the machines and equipment used in the procedures for the handling and storage of olive oils

Generic machinery and equipment in the procedures of: trasiego and storage of olive oils. Operation, components and essential elements.

Regulation, control and security.

Failures most frequent in the storage and the storage. Dependence and relationship with ancillary facilities.

Maintenance of machines in the procedures of handling and storage of olive oils: preventive and corrective maintenance. Applicable procedures and techniques.

Mount and dismount operations. Lubrication and cleaning; regulation, adjustment and programming. Equipment and basic machinery used in the procedures of: storage and storage of olive oils. First-level preparation and maintenance operations.

Basic equipment maintenance operations of machines and equipment in the procedures of: trasiego and storage of olive oils.

Set to point: greases, checks, parts replacement.

Start and stop. Failure detection. Parts and maintenance reports.

3. Handling and storage operations, ensuring the composition of lots of olive oil and its filling

Olive Oil Trasiego Equipment.

Trasiego pumps. Types and characteristics.

Food hoses: different types of links between sections of food pipes. Types and characteristics.

Filters. Types and characteristics.

Composition of lots of olive oils.

Classification of oils by quality.

Classification of oils by deposits.

Batch composition according to the required specification.

Storage and preservation of olive oils.

Techniques and encoding means used in the storage of olive oils.

Identification of stored oils.

Classification of olive oils.

Documentation and records in the winery.

Methods of Trasiego of Olive Oils.

Trasiego installations.

Internal itineraries in the olive oil warehouse.

Transport systems and internal handling of olive oils.

Composition, operation and management of the equipment for the treatment and storage of olive oil.

Location of the stored oils.

The characteristics of the deposits. Manufacturing materials, types and auxiliary elements.

Repository location. Design.

Incompatibilities.

Optimal use of storage repositories.

Identification of different types and qualities of stored oils.

General conditions for the preservation of oils.

Store parameter control: Temperature and humidity.

The oxidation of olive oil and other defects. Factors. Preventive measures.

The conditioning characteristics of the winery.

Features of a winery.

Lighting.

Temperature.

Design of floors, walls, ceilings, doors and windows.

hygienic-sanitary conditions.

4. Verification of the quality of the olive oil stored in the cellar during the filling process

Determination of the quality of olive oils.

Regulations governing the quality of olive oils. Quality criteria.

Sample sampling and sample preparation for analysis. Sample-taking instruments, probes.

Equipment and measuring instruments for basic controls.

Fundamentals and methodology of basic controls (acidity, peroxides index, UV absorbance, waxes, moisture and volatile matter and impurities).

Manuals for use of equipment and protocols for simple tests.

5. Olive oil tasting for organoleptic checks and their adaptation to the technical specification of the required product

Sensory analysis of virgin olive oils. Features.

Senses involved in the sensory analysis of virgin olive oils.

Chemical composition of olive oil.

Sensory analysis. Organoleptic assessment.

Processes and organoleptic characteristics.

Relationship of sensory attributes with product quality.

Evolution of the concept of quality.

The relationship of organoleptic sensations with the components, the quality of the raw materials and the processing system.

Influence of storage and storage in the cellar.

Valuation of the product conservation status.

Application of the tasting in the classification of olive oils.

Evolution of olive oils over time.

Concordance of the organoleptic characteristics with the tasting product.

Valuation of the quality/price ratio.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the process of processing and storage of olive oil in the cellar, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX III

PROFESSIONAL QUALIFICATION: SLAUGHTER, SLAUGHTER AND CUTTING OF ANIMALS

Professional Family: Food Industries

Level: 2

Code: INA014_2

General Competition

Perform the operations of valuation, slaughter and slaughter of the various species of animals for slaughter, preparing them for slaughter, cutting channels and obtaining edible parts and offal, classifying and storing the final product, complying with the applicable technical-sanitary regulations, handling the machinery and equipment, taking care of the cleaning of the facilities and the instruments.

Competition Units

UC0031_2: Perform animal and channel assessment, slaughter and faing operations and traceability application and monitoring

UC0032_2: Despiate the channel and condition the meat for distribution and marketing in butchery or for industrial use

UC0033_2: Control receipt, storage, and dispatch of channels and parts

Professional Environment

Professional Scope

Develops its professional activity in the production department, within the food industry, dedicated to the slaughter, fishing and cutting of, cattle, horses, pigs, birds and rabbits, in entities of a private nature, in companies of medium or large size for hire. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the meat sector subsector of slaughterhouses and cutting rooms.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Animal Receptors

slaughterhouse line operators

Offal preps

Matarifes

Channel Cleaners

Channel and Part Classifiers

Bird and rabbit Matarifes

Wake-up

Poultry and rabbit slaughterhouse operators

Meat industry workers

Associated Training (420 hours)

Training Modules

MF0031_2: Animal Slaughter and Faining (180 hours)

MF0032_2: Meat and meat technology (180 hours)

MF0033_2: Meat product store operations and control (60 hours)

COMPETITION UNIT 1: PERFORM THE ANIMAL AND CHANNEL ASSESSMENT, SLAUGHTER AND SLAUGHTER OPERATIONS AND TRACEABILITY

Level: 2

Code: UC0031_2

Professional realizations and realization criteria:

RP 1: Prepare the work area and equipment and tools for the assessment, slaughter and slaughter of animals for slaughter and canals, including the maintenance of equipment and tools, according to technical specifications complying with the applicable regulations for the prevention of occupational risks, zoonoses, hygienic and sanitary standards, and environmental conservation.

CR 1.1 The operations of valuation, slaughter and slaughter of the animals of supply and channels are planned according to the organization of the work and specifications of the production sheets, complying with the applicable regulations.

CR 1.2 The equipment, tools and associated machines are checked, verifying that the cleaning complies with the conditions laid down in the applicable food safety regulations.

CR 1.3 The work place is conditioned according to the procedures required in the production sheet, maintaining the hygienic and sanitary conditions of the facilities established in the technical specifications and the applicable food safety regulations.

CR 1.4 Impaired or defective items are replaced by others, recording this action on the set media.

CR 1.5 The cleaning and disinfection and pest control programs are applied or controlled, verifying compliance with the applicable food and environmental safety regulations.

CR 1.6 The clothing and regulatory equipment used is kept clean and in good condition, renewing it with the established periodicity.

CR 1.7 The required state of cleaning or personal grooming is maintained, especially in those parts of the body, which may come into contact with the products.

RP 2: Value the animals for marketing and consumption, applying the criteria set out in the live inspection, complying with the standards for the prevention of occupational risks, animal welfare and environmental conservation.

CR 2.1 The regulatory documentation accompanying the animals is checked, recording the entries according to the adopted system, initiating product traceability.

CR 2.2 The unloading of animals is carried out in the right place and in such a way that there are no potentially stressful situations or accidents, on the basis of good animal welfare practices.

CR 2.3 Animals in blocks are handled, fulfilling animal welfare.

CR 2.4 The established morphological and sanitary criteria are applied to perform animal acceptance, commercial valuation, and batch classification.

CR 2.5 Animals are accommodated according to their characteristics (species, race, age, sex), verifying compliance with the required space, temperature, humidity and aeration conditions, with the requirements of animal welfare regulations, having access to water and food if the animals remain in the slaughterhouse for more than one day.

CR 2.6 Animals not accepted for defective, improper or harmful, are separated for observation/analysis by those responsible for health inspection, communicating the incidence.

CR 2.7 Animals definitively not accepted are slaughtered in accordance with the rules applicable to slaughterhouses for emergency slaughter or special characteristics.

RP 3: Insensitization of animals for slaughter and bleeding, according to the procedure manual, complying with the hygiene and animal welfare standards.

CR 3.1 Animals are driven at the entrance of the line into homogeneous, clean, heavy and identified batches.

CR 3.2 The method of stunning and insensitization is applied, with the required one to the species of cattle to sacrifice and the means (apparatus, equipment), regulating them according to the manual and according to characteristics of, species, race, sex, age, weight of the animals.

CR 3.3 The method is applied at the required place, time and intensity, checking the insensitivity of the animals.

CR 3.4 The animal is hooked by the place established to the transport system, being suspended in the ideal position and moving forward at the established speed.

CR 3.5 The incision for the bleeding is performed at the required point with the established tool, introducing, if necessary, the extractor trocar, so that the blood passes to the closed tank.

CR 3.6 Blood is collected and moved according to the procedure manual and according to the treatment to be received later, as an edible product or as a by-product.

RP 4: Separate external parts (hairs, feathers) and non-channel viscera according to the applicable health technical regulations, in order to guarantee the levels of production, quality and hygiene.

CR 4.1 The scale-depilting, chamuse-cleaning, manual or mechanical desolation equipment, and plucking, are regulated according to the class of the animal and to the manual of the procedure, controlling the parameters of water level, temperature, length of the flame, speed of advancement, spraying and traction.

CR 4.2 The frequency of arrival and the length of stay of the animals are checked, achieving the optimal performance of the equipment, complying with the applicable technical-sanitary regulations.

CR 4.3 The hanging-hanging operations of the channels are performed at the time and shape, not altering the rhythm of the process and not damaging the channel.

CR 4.4 The cuts for the separation of the different parts of the body are executed by the required points or joints.

CR 4.5 The cleaning and removal of the remains (hairs, feathers) of the skin of the pig and birds is performed according to the established procedures, adjusting otherwise the equipment.

CR 4.6 The integrity of the channel and the skins is checked, verifying the shape and intensity of the traction during the desolate (bovine, equine, sheep) mechanical or manual.

CR 4.7 The ventral cutting of the thoracic and abdominal cavities is applied, removing the organs without affecting the viscera, or causing the discharge or leakage of internal liquids, closing the digestive tract.

RP 5: Conform the channels as established, carrying out the extraction and identification of the SRM (specific material for occupational hazards) and the Sandach (animal by-products not intended for human consumption), to ensure quality and hygiene in accordance with the established procedures, complying with the applicable health technical regulations.

CR 5.1 The evisceration is performed in a form and sequence established in each case, extracting the external offal and viscera, collecting and transferring them for observation, sampling and preparation in the required hygienic conditions.

CR 5.2 Waste and waste are evacuated and identified for further treatment.

CR 5.3 The suspicions of health anomalies in the channel or viscera are transferred to the inspection service for assessment.

CR 5.4 The SRM (specific material for occupational hazards) and Sandach (animal by-products not intended for human consumption) are extracted, identified and removed, in accordance with the applicable regulations.

CR 5.5 The channel conforms according to the established manual and health regulations, executing the division if applicable by means of on-site cuts and normalized lines.

CR 5.6 The control of traceability is maintained at all times, as established.

RP 6: Rate the channels, applying the technical-commercial criteria established in the regulations, to achieve their classification.

CR 6.1 The received channels are checked, verifying their conformation, corresponding to the applicable regulations and the greasing state.

CR 6.2 Measurement and control equipment is calibrated, taking into account the type of channel to be assessed.

CR 6.3 The weighing and measurement of the commercial quality parameters (fat thickness, lean meat content) are carried out, following the guidelines given to each channel, assigning its class and commercial category.

CR 6.4 The channels are identified with the marks or we leave official and complementary.

CR 6.5 The channel characterization data is recorded and archived according to the set system.

RP 7: Apply the required industrial cold treatments to each type of channel or piece, according to the manual of procedure to facilitate the maturation and preservation of the meat, guaranteeing the quality, hygiene and the level of production.

CR 7.1 The control instruments or control boxes and systems for the closure and security of the cameras and cold equipment are controlled, verifying the operation.

CR 7.2 The cooling model (temperature, times) or freezing is applied according to the type of meat and its maturation.

CR 7.3 The cameras, equipment and conditions are programmed and regulated according to the model of refrigeration or freezing determined according to established procedure.

CR 7.4 The channels or parts are introduced and arranged in the established form and amount.

CR 7.5 Air temperature, humidity, time and speed parameters are controlled during application, existing deviations are corrected, and established records are completed.

CR 7.6 The channels or parts are thawed, regulating the equipment and maintaining temperature conditions, time, as indicated by the procedure manual.

RP 8: Perform the collection, purification and dumping operations of the waste for separation from the rest of the meat elements, complying with the applicable environmental regulations.

CR 8.1 The collection of the different types of waste or waste is carried out, following the procedures established for each of them.

CR 8.2 The storage of waste is carried out in a manner and specific locations set out in the instructions of the operation and complying with the applicable regulations.

CR 8.3 Purge equipment and conditions are checked, verifying the compliance of the residue types with the applicable regulation and the requirements set out in the procedure manuals.

CR 8.4 The conditions or parameters are maintained during treatment within the limits set by the process specifications and operation instructions.

CR 8.5 The samples are taken in the form, points and amounts indicated, are identified and sent for analysis, following the established procedure.

Professional context:

Production media:

Living animal accommodation. Slaughter lines with system for the coupling and transport of animals, lifts, devices for the collection and transfer of offal and residues and other auxiliary elements. Non-sensitisation or stunning equipment: bloody (captive bullet guns), bloodless (electric shock and CO₂). Scale-depiging equipment, chamuse-scraper-washer ovens. Scales. Marking elements and identification of channels and offal. Refrigerated chambers, tunnels and freezing chambers, with their regulatory and control elements. Data transmission equipment. Fat-o-meater equipment for pigs.

Products and results:

Channels, half-channels, channel rooms of the different species, characterized and identified, refrigerated or frozen. Edible offal. Byproducts. Waste to be removed. Waste in conditions of being discharged or evacuated.

Information used or generated:

Animal origin documentation, identification crotals. Production program, Manuals of use of equipment, tools and instruments. Procedure manuals and work instructions. Critical Point Control Manual records, product traceability records, DDD records. Self-control records. Applicable technical-health regulations. Applicable regulations and safety and emergency plans. Final characterization of channels and parts. Parts, production record. Applicable rules for the prevention of occupational risks, the environment, animal welfare and food safety.

COMPETITION UNIT 2: CUTTING THE CHANNEL AND CONDITIONING THE MEAT FOR DISTRIBUTION AND MARKETING IN SLAUGHTER OR FOR INDUSTRIAL USE

Level: 2

Code: UC0032_2

Professional realizations and realization criteria:

RP 1: Preparing the work area and the equipment and tools for cutting the channels, including the maintenance of equipment and tools, in compliance with the rules on the prevention of occupational risks, the environment and food safety.

CR 1.1 The cutting and conditioning operations of the channels are planned according to the organization of the work and the production sheets.

CR 1.2 The equipment, tools and associated machines are checked, verifying the operation, as well as their cleaning according to the manuals and corresponding sheets, so that the hygienic and sanitary conditions of the installations and the machinery are maintained, in accordance with the requirements set out in the working instructions and the applicable regulations.

CR 1.3 The position of work is conditioned according to the procedures required in the production sheet, according to hygienic and sanitary conditions of the plant and machinery, meeting the requirements set out in the working instructions and the applicable regulations.

CR 1.4 Regulatory clothing and equipment is used to keep it clean and in a state of use, renewing it with the established periodicity.

CR 1.5 The required state of cleaning or personal grooming is maintained, especially in those parts of the body, which may come into contact with the products.

CR 1.6 Impaired or defective items are detected and replaced by others, recording this action on the required media.

CR 1.7 Cleaning and disinfection programs, pest control and good practices for handling and cutting of channels and parts are applied or controlled, complying with applicable regulations.

RP 2: Despiezar channels by obtaining meat pieces and edible offal for later industrial use or in commercial establishments, according to the manual of procedure guaranteeing quality, hygiene and production levels.

CR 2.1 The channel's dismembered is performed according to the work instructions received.

CR 2.2 edible offal are washed and selected, eliminating uninteresting remains or parts and separating those that do not meet the marketing requirements, meeting the intended time and channel yields.

CR 2.3 The different parts are subjected to the treatment of improvement of their qualities under the conditions indicated in the manual of procedure.

CR 2.4 The pieces, offal and debris are sorted and sorted, following the established criteria.

CR 2.5 The information referred to each batch of meat is recorded to ensure traceability and comply with applicable regulations.

RP 3: Apply the industrial cold treatments, to preserve the meat pieces, according to the manual of the procedure, guaranteeing the quality, hygiene and the level of production.

CR 3.1 The control instruments or control boxes and the closure and security systems of the cameras and cold equipment are checked, verifying their operation.

CR 3.2 The model (temperature, times) of cooling or freezing is checked, verifying the required one to the type of piece or meat product.

CR 3.3 The cameras, equipment and conditions are programmed and regulated, according to the model of refrigeration or freezing according to the manual of the procedure.

CR 3.4 The rooms are introduced and arranged in the form and amount of the rooms.

CR 3.5 Air temperature, humidity, time and speed parameters are controlled during the application, correcting any possible deviations.

CR 3.6 The defrosting of the parts, if any, is done by regulating the equipment and maintaining the conditions (temperature, time), as indicated by the manual of procedure for each product.

CR 3.7 The information is recorded on the required support, as indicated in the procedure manual.

RP 4: Perform the packaging and packaging operations of the parts with the specifications of the final product to ensure quality, hygiene and production levels.

CR 4.1 Packaging, packaging, packaging and labeling materials are checked to meet the requirements prescribed for the product to be worked.

CR 4.2 The composition and dosage (weight, size, number of units) of each tray or package is verified to be within the tolerated margins.

CR 4.3 The closure or sealing of the container is controlled by adjusting to what is specified for each product class, without any deformations or not being complete.

CR 4.4 The labels are checked to include the regulated and complete information for the type of product and batch of packaging.

CR 4.5 Information is recorded on the required support as indicated in the procedure manual.

Professional context:

Production media:

Refrigeration, refrigeration and freezing cameras, with their regulated and control elements. Defrosting equipment. Industrial cutting rooms with working table and band or system of advancement and distribution. Scales. Vacuum bagged, wrap, embanked and packaged equipment. Data transmission equipment. Equipment for cleaning disinfection and disinstallation of installations. Cleaning systems (centralised or not), disinfection and sterilisation of equipment.

Products and results:

Channel rooms, meat pieces, selected offal, classified and conditioned for dispatch. Packaged meat pieces.

Information used or generated:

Information used: Source documentation for channels, rooms, and parts. Production programme. Manuals for the use of equipment, tools and instruments. Procedure manuals and work instructions. Applicable rules for packaging, packaging, labelling. Critical Point Control Manual records, product traceability records, DDD records. Final characterization procedure manual for channel rooms and parts. Parts, work record, and incidents. Valuation in yields. Traceability: identification and monitoring data. Applicable rules for animal welfare, food safety, environmental protection and the prevention of occupational risks.

COMPETITION UNIT 3: CONTROL THE RECEIPT, STORAGE, AND DISPATCH OF CHANNELS AND PARTS

Level: 2

Code: UC0033_2

Professional realizations and realization criteria:

RP 1: Prepare the receiving work area for the storage of meat parts by controlling the cleaning and disinfection of the installations and machines, avoiding contamination of the product process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on the products, the planning of the procedures of reception, storage of meat pieces is obtained from the technical tab of the different products to be elaborated.

CR 1.2 The cleaning and disinfection of facilities and equipment for the production of meat products is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.3 The cleaning area of reception areas, storage of meat pieces, is carried out in the required places, placing the regulatory signals, according to the established safety requirements.

CR 1.4 The deficiencies detected in the hygienic conditions of production facilities and equipment are corrected by preventive actions, identifying possible hazards, biological and non-biological.

CR 1.5 The machines, tools, tools and internal means of transport required in the reception, storage and obtaining of meat parts (transport equipment, cold chambers, scales, among others), are prepared by regulating the elements operators of the same, according to specifications of the production sheet.

CR 1.6 The clothing and equipment used in the reception, storage of meat pieces is checked, verifying that it is established by the regulation, keeping them clean and renewing them with the established periodicity.

CR 1.7 The status of cleaning or personal grooming is maintained as required by applicable regulations, especially those parts of the body that may come into contact with food products.

RP 2: Carry out first-level maintenance operations, machines and equipment in the reception, storage of meat parts, to have equipment available, complying with applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The possible operating anomalies in the equipment used in the reception, storage of meat pieces (transport equipment, cold chambers, scales, dispensers, among others), are detected, acting according to instructions for the maintenance of equipment.

CR 2.2 Possible simple anomalies detected affecting the operation of equipment used in reception, storage of meat parts are corrected, following maintenance instructions.

CR 2.3 The items, spares specified as first level are replaced on the equipment used in the reception, storage of meat pieces, in accordance with the applicable maintenance plan.

CR 2.4 The operations related to the maintenance of machines and equipment used in the processes of reception, storage of meat and auxiliary raw materials and the dispatch of pieces and meat products, are completed according to indications of the production process.

RP 3: Receiving raw materials, materials, and products supplied by suppliers or production to control your correspondence with the requested.

CR 3.1 The data reviewed in the documentation of the goods, are contrasted with those of the order of purchase or order and, if necessary, a report is issued on possible defects in the quantity, date of expiration, damages and/or losses.

CR 3.2 The means of transport are checked, verifying compliance with the required technical and hygienic conditions, for the products transported, establishing in their case corrective measures.

CR 3.3 Information regarding the circumstances and incidents arising during transport is collected and archived according to the established protocol.

CR 3.4 Packaging and packaging, which protect the merchandise, are checked, verified, and have no deterioration that can condition the quality of the product.

CR 3.5 The characteristics and quantities of the supply or product are checked, verifying their correspondence with the purchase order or delivery note.

CR 3.6 Download is carried out in the appropriate place and mode, so that the goods do not undergo alterations.

CR 3.7 The supply or product input record is performed according to the set system.

RP 4: Store the goods according to the requirements of the products, for their conservation, complying with the applicable regulations of prevention of occupational risks, and food safety.

CR 4.1 The raw materials and products are distributed in warehouses, warehouses and chambers, according to the criteria established, taking into account their characteristics (class, category, lot, expiry, among others), achieving a use of the available storage volume, as well as the sanitary and sanitary conditions required.

CR 4.2 Goods are arranged and placed, ensuring their integrity and facilitating their identification, handling and rotation.

CR 4.3 The variables of temperature, relative humidity, light and aeration of warehouses, tanks and chambers are controlled according to the requirements or requirements of the preservation of the products.

CR 4.4 The physical space, equipment and media used in storage is checked, verifying compliance with the applicable hygiene and safety regulations.

CR 4.5 Internal handling and transport operations are carried out with the required means, without producing any deterioration in the products, or the conditions of work and safety are altered.

RP 5: Control the stock of carnal and carnal parts, to verify the quality of the meat, according to the production plan.

CR 5.1 The channels are kept in the refrigeration chambers for the time and in the temperature, relative humidity and air circulation conditions, to allow a good carnization of the same and with a FIFO storage.

CR 5.2 The channels and the rest of the by-products are stored, taking into account the technical and health requirements of the applicable food safety regulations.

CR 5.3 Possible channels considered suspicious, detected and stored in the camera intended for such purpose, until they can be fought or destroyed.

CR 5.4 The status and expiration of the stored, the perishable products are checked with the required periodicity and verifying compliance with the technical-sanitary requirements.

CR 5.5 Stock availability is controlled, in order to have the orders covered.

CR 5.6 The stocks of channels and parts are accounted for, considering the size and characteristics of the channels, reporting and justifying the corresponding increases.

RP 6: Prepare external orders and the issuance of stored products, in accordance with the agreed specifications for the supply to customers.

CR 6.1 Customer orders are received and checked for the possibility, to address them in the quantity, quality and time requested.

CR 6.2 The output document (sheet, order, albaran), is completed based on the specifications of the order, available stock and expiration dates.

CR 6.3 Orders are prepared, including all of their items according to the order of departure and checking that the characteristics of the products and their preparation, wrapping, identification and information are required.

CR 6.4 The products are transported internally with the required means of form, which do not deteriorate, or alter, in compliance with the applicable regulations.

CR 6.5 Transport vehicles are checked, verifying that they are suitable for the type of product, being in conditions of use, complying with the applicable food safety regulations.

CR 6.6 The goods are placed in the means of transport, ensuring the hygiene and integrity of the products.

CR 6.7 The outputs are logged and archived according to the set system.

Professional context:

Production media:

Warehouses, cold rooms. Scales. Dispensers. Internal means of transport: chains, tapes, wheelbarrows. Small self-driving vehicles. Sample-taking instruments, probes. Apparatus for the rapid determination of quality parameters. Computer equipment and warehouse control programs.

Products and results:

Work area, ready. Maintenance of equipment, carried out. Storage of carcases, classified meat pieces and auxiliary materials arranged for use or dispatch. Dispatch of products for distribution to the customer.

Information used or generated:

Purchase Orders. Internal delivery notes. Documentation (albarans) of live supplies and animals. Warehouse control documents, inputs, outputs. Work instructions (reception, warehouse, expedition). Quality specifications. External orders. Internal supply order. Records of compliant, seized or studied channels. Input control documents, outputs. Stock reports. Inventories. Documentation of the expedition. Applicable rules for the prevention of occupational risks, environmental protection and food safety.

TRAINING MODULE 1: ANIMAL SLAUGHTER AND SLAUGHTER

Level: 2

Code: MF0031_2

Associate to UC: Perform animal and channel assessment, slaughter and faing operations and traceability application and monitoring

Duration: 180 hours

Assessment Capabilities and Criteria:

C1: To analyze the technical-sanitary conditions, which must be collected by the slaughterhouses and the procedures for the reception, handling and lodging of the animals, complying with the applicable regulations of food safety and animal welfare.

CE1.1 Recognize the technical-sanitary conditions laid down in the regulations, for slaughterhouses of animals for slaughter, poultry, cold stores and other related establishments.

CE1.2 To discriminate situations of lack of hygiene and to recognize the guidelines, to be followed in the inspection of facilities and staff of slaughterhouses and other related establishments.

CE1.3 Identify and justify the ideal conditions for the transport of the different animal species.

CE1.4 Feature the techniques, what to use and the precautions, which should be taken for the safe handling (discharge, driving) of the live animals.

CE1.5 Relate the non-compliance with the conditions of transport and management of the animals with the appearance of stress and its effects.

CE1.6 Interpret the guide and process the documentation of the receipt.

CE1.7 Describe and justify the requirements of different species of animals during their accommodation in the slaughterhouse and relate them to the characteristics of the stables.

C2: Characterize the slaughter and slaughter operations of the animals for slaughter, poultry and hunting, complying with the applicable animal welfare regulations.

CE2.1 Compare the sequences of operations, which integrate the lines of sacrifice and slaughter of the different species.

CE2.2 Identify the techniques, performance conditions and control parameters of the operations of: stunning, degreening and deangrad, desolate, peeling, plucking, eviscerate, division of the channel for each species, relating them to the required equipment.

CE2.3 Rate the consequences that it would have on the quality of the meat, the incorrect performance of activities related to the management of the animals, the process of slaughter and the processing of the pieces obtained.

CE2.4 Describe the composition, operation and utilities of the equipment used in the slaughter and slaughter, the operations of cleaning, preparation and maintenance of the user, which they require and the safety measures during their use.

CE2.5 Recognize the microbiological work risks of operations, especially of eviscerate, and deduce protective measures.

CE2.6 Recognize the offal of different species and the techniques and conditions, for their conditioning.

CE2.7 Value the consequences of the actions and inspection decisions and recognize the stamps, marks and documentation used in each situation.

CE2.8 Recognize the protocols of action in an emergency sacrifice of the animal.

CE2.9 Recognize the protocols of performance in the preparation of organs and viscera for the veterinary examination.

CE2.10 Recognize the protocol of action in the management of the SRM (specific material of occupational risks) and the Sandach (by-products of animal origin not intended for human consumption).

CE2.11 Describe how traceability is carried out.

C3: Identify the technical-commercial criteria of the channels, classifying them with marketing criteria.

CE3.1 Define the channels of the various species of animals for slaughter, birds, rabbit and game.

CE3.2 List the classification factors for the channels of different species.

CE3.3 Identify the weighing and measurement techniques of the various factors and relate them to the approved devices used in this respect.

CE3.4 Describe the composition and utilities of the devices used in the measurement and the calibration and maintenance operations of the user.

CE3.5 Interpret the classification systems of the channels.

CE3.6 Recognize the types of marks or march and the techniques for their application and relate their content to the characteristics of the channel.

CE3.7 Specify the traceability methods of the channels.

CE3.8 In a case scenario of channel classification, from given conditions:

-Compare the constitution of the channel with the regulated standard.

-Discriminate the parameters to be assessed according to the type and status of the channel and choose the required instrument.

-Perform the weighing, appreciation and measurement of the classification parameters by preparing and handling the appropriate devices correctly.

-Classify the channels according to conformation and greasing state.

-Select and apply the mark or wilt with your complete information.

C4: Apply the required industrial cold treatments to each type of channel or piece, facilitating the maturation and preservation of the meat.

CE4.1 Identify control instruments or control boxes and systems for the closure and security of cold chambers and equipment.

CE4.2 Defer the cooling model (temperature, times) or freeze when applied in relation to maturation.

CE4.3 In a practical scenario of maturation of the meat, from a given condition:

-Regular according to the particular cooling or freezing model.

-Dispose the cameras in the form and amount set.

-Control physical parameters during application, by colorimeter, and channel conformation measures (channel length, leg length, flank depth, among others.), with tape and apparatus tape.

-Meet the records set.

C5: Analyze the risk factors and situations for the safety and health of products due to the lack of hygiene in the means of production and the prevention and protection measures applicable in slaughterhouses and cutting plants.

CE5.1 Identify the most common risk factors and situations in slaughterhouses and cutting rooms and deduce their consequences.

CE5.2 Describe the general safety conditions and devices of equipment, used in slaughterhouses and cutting rooms.

CE5.3 Relate information about the toxicity or danger of the products with the protective measures to be taken during their handling.

CE5.4 Identify the origin and agents causing the changes of alterations and/or pathogenicity and their transmission and multiplication mechanisms.

CE5.5 To describe the main alterations suffered by meat or meat products, during their preparation or handling, to assess their impact on the product and to deduce the original causes.

CE5.6 Recognize the environmental effects of residues, contaminants and other conditions caused by the food industry.

Capabilities whose acquisition must be completed in a real work environment:

C3 with respect to CE3.8; C4 with respect to CE4.3.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Comply with the production standards set by the organization.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Demonstrate interest and concern for meeting customer needs satisfactorily.

Maintain the work area with the degree of order and cleanliness required by the organization.

Contents:

1. Operations for the assessment of slaughter animals for marketing or consumption

Transport of live animals.

Identification, brands, and health guides.

ante-mortem inspection: objectives, actions and consequences thereof.

Notions of pathology of the animals of slaughter and birds.

Facilities for the accommodation of slaughter animals: composition.

Distribution of spaces, characteristics of surfaces: ventilation, lighting.

Good hygiene and safety practices.

DDD program (disinfection, disinterment, deratization).

Auxiliary services required.

Identification and assessment of slaughter animals.

Specific documentation.

Animal identification regulations.

Equipment required at the reception of animal feed. Features, use and handling.

Animal coupling and transport systems, elevators.

Waste collection and shipment devices and other auxiliary elements.

Tables, scales for classification, animal assessment.

Instrumental for sampling, preparation and observation of samples.

Scales.

Data transmission equipment.

2. Slaughter of animals, methods of insensitisation and bleeding

Applicable Animal Identification Regulations.

Driving the animals to the production line: characteristics.

Initial operations: clean and heavy.

Homogeneous batch classification.

Slaughterhouse facilities: composition.

Distribution of spaces, characteristics of surfaces, ventilation, lighting, auxiliary services.

Slaughter of animals for each species.

Preparation of the animal in the slaughter chain.

Applicable animal welfare regulations.

Stunning methods for each species.

Bleeding conditions and degenerated.

Blood collection methods for human consumption.

Maintenance of stun equipment.

Knife sharpening.

Moving the blood. Features.

Insensitization or stunning equipment: electroshock, electrocoma, CO2 chambers, pistol. Knives, trocar and other bleeding elements.

Knives and other manual cutting tools: features.

3. Forming of channels, separation of external parts and viscera

Animals ' fauna and conformed of channels: characteristics.

Concept of MER (specific risk material) and its management.

Concept of Sandach (animal by-products not intended for human consumption).

Separation of members (head, tail, horns, and limbs, among others). Techniques.

Downhang-hung from channels: techniques.

Removal of debris (hairs, feathers): features.

Separation and disposal of other wastes.

Desolated animals (cattle, horses, sheep): characteristics and techniques.

Removing organs and closing the digestive tract: techniques and characteristics.

Machines, tools and tools of animal faarening and forming of channels: types, characteristics, performance and applications.

Auxiliary services required.

Machining of the Machining Waste: Descorners.

Marking and identification elements of channels and offal: trocar and other bleeding elements.

Shaker-scraper-washer ovens.

Plucked teams.

Concept of Dispossession: Edible offal.

Recognition of offal in each animal species.

The separation of offal.

Techniques and conditions for the conditioning of offal.

Commercial channel presentation.

The channel: concept and constitution for the various species, characteristics, channels and half-channels, rooms.

4. Assessment of the carcases and maturation of the meat

Tables, scales for sorting and rating of channels. Commercial classification of the channels.

Health technical regulations applicable to the carcases of different species of animals for slaughter, birds and rabbits.

Commercial technical regulations applicable to the channels of different species.

Channel classification systems.

Measurement teams: definition and operation. Calibration and verification of measuring equipment.

Recognition of stamps, marks and documentation during the operation. Identification and marking of the channels.

applicable regulations of the EEC.

Maturation of the meat: procedure, benefits obtained.

Useful and tools required in channel valuation. Features, use and handling. Instruments for sampling, preparation and observation of samples.

Rapid determination devices for quality parameters: fatty thickness meters, lean content, pH-meters, conducmeters.

Scales.

Marking and identification elements of channels and offal. Traceability: ascending and descending.

Applicable EEC Regulations. Maturation of the meat: characteristics, treatment with industrial cold.

Concept of industrial cold, freezing and cooling systems.

5. Hygiene rules and measures in the food industry

Regulations applicable to the sector.

Personal hygiene measures.

General hygienic requirements for facilities and equipment. HACCP.

Technical-sanitary conditions of slaughterhouses.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of the assessment, slaughter and slaughter operations of the animals and channels and the application and monitoring of traceability, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: CUTTING AND MEAT TECHNOLOGY

Level: 2

Code: MF0032_2

Associate to UC: Unice the channel and condition the meat for distribution and marketing in butchery or for industrial use

Duration: 180 hours

Assessment Capabilities and Criteria:

C1: Analyze the cleaning, preparation and maintenance operations of the cutting room and its equipment and auxiliary means.

CE1.1 Identify general conditions regarding facilities, equipment and machinery.

CE1.2 Specify the technical-sanitary conditions of the cutting rooms.

CE1.3 Discriminating the environmental conditions of the cutting room.

CE1.4 Describe the composition, characteristics, and operation of the cutting room machinery and equipment.

CE1.5 Recognize the maintenance needs of the machinery and perform the first level.

CE1.6 Indicate the basic elements that make up the cutting machines.

CE1.7 To appreciate the ideal conditions of the instruments and cutting elements and keep them in good condition.

CE1.8 Apply security measures in the use of cutting tools and machinery.

C2: Desume the channels and the meat pieces and prepare them for marketing, achieving the quality and hygiene required.

CE2.1 Identify the forms of presentation in the market for the bovine, equine, porcine, sheep, goat, poultry, rabbit and game channels.

CE2.2 Interpret the commercial classification of the channels of the different species.

CE2.3 Describe and characterize the phases and operations that make up the cutting of cattle, horses, pigs, sheep, goats, birds, rabbit and game.

CE2.4 Recognize the features, which must gather the various parts and units for marketing.

CE2.5 Relate the characteristics of the parts or units with the wrapping, packaging and labeling materials and techniques.

CE2.6 In a practical case of cutting of carcases and pieces of cattle or horses, pigs, sheep or goats, birds and rabbit from given conditions:

-Perform channel quarteing or cuttings, selecting correct instruments and cutting lines.

-Despiezze and dehumidify by obtaining recognized commercial pieces, channels, means or forequarters and backrooms by selecting the appropriate instruments and cutting and separation shapes to achieve the optimum performance.

-Classify the pieces and units obtained, according to their characteristics and commercial criteria.

-Apply during the cutting operations of the appropriate hygiene measures.

-Choose the wrapping and labeling materials and techniques for each piece.

C3: Apply the preparation techniques for your marketing of the edible offal, achieving the quality and hygiene required.

CE3.1 Identify the forms of presentation in the market for edible offal of cattle, horses, pigs, sheep, goats, birds, rabbit and game.

CE3.2 Recognize the specifications, which must gather the different offal for marketing.

CE3.3 Relate the characteristics of the offal and their units with the wrapping, packaging and labeling materials and techniques.

CE3.4 In a practical scenario for the conditioning of edible offal, based on the following conditions:

-Unice and debone the offal.

-Classify the units obtained according to their characteristics and commercial criteria.

-Apply the appropriate hygiene measures during preparation operations.

-Select appropriate presentation and labeling materials and techniques.

C4: Analyze the process of conversion of muscle tissue and others into meat and edible offal and their impact on the quality of the product obtained.

CE4.1 Distinguished muscle types present in an animal.

CE4.2 Recognize the ideal characteristics of muscle tissue and others in newly-slaughtered animals.

CE4.3 Identify biochemical processes and changes, which occur in the muscle and other edible tissues of the dead animal and relate them to the appearance of the organoleptic characters of meat and offal.

CE4.4 Identify environmental conditions, which must exist in the oreo chambers to achieve the maturation of the meat and the parameters for its control.

C5: Identify the organoleptic characteristics of the meat.

CE5.1 Describe the organoleptic characters of fresh meat and list the factors that influence the development of fresh meat.

CE5.2 Relate the pH to the health status and degree of freshness of the meat.

CE5.3 In a practical scenario of differentiation of organoleptic characteristics of the meat, from a given condition:

-Appreciate the various organoleptic characteristics.

-Identify the alterations that can be given in chilled and frozen meats.

-Make pH measurements.

-Contrast the assessments and measurements and value the quality.

C6: Analyze meat conservation techniques.

CE6.1 Recognize actions and changes that cause cold, freezing, and defrosting over meat.

CE6.2 Identify the conditions, which must gather the meats and the factors, that influence the application of the conservation treatments.

CE6.3 Describe the composition, operation and control devices of the equipment and cameras necessary for the preservation of the meat.

CE6.4 Recognize the alterations, which may occur in refrigerated or frozen meats and deduce the causes.

CE6.5 In a practical scenario of applying the refrigeration and/or freezing of the meat, on the basis of given conditions:

-Choose the appropriate cameras or equipment and set the cooling or freezing parameters to them.

-Perform user maintenance and cleanup operations and camera-closed operations.

-Track parameters during conservation.

-Appreciate the presence of anomalies and propose palliative measures.

-Apply specific hygiene and safety measures in handling products and handling equipment.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.6; C3 for CE3.4; C5 for CE5.3; C6 for CE6.5.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Comply with the production standards set by the organization.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Demonstrate interest and concern for meeting customer needs satisfactorily.

Maintain the work area with the degree of order and cleanliness required by the organization.

Contents:

1. Meat-producing animals

Species of slaughter, birds and hunting.

Fundamentals of anatomy and physiology.

Types and breeds of animals.

Animal yields.

Live assessment.

The muscle tissue. Histological constitution and chemical/nutritional composition.

Other edible tissues.

Characteristics of the flesh: organoleptic characters of the flesh.

The pH of the meat.

Characteristics of edible byproducts, as laid down by the SANDACH regulation.

2. Preparation of the job and maintenance for the cutting of the carcase and the conditioning of the meat

Cleaning on the premises.

Hygiene and safety measures in facilities and machinery.

Cleaning types: physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

Pest control.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Critical points (PPCC) processing. Features.

General hygienic requirements for facilities and equipment.

Characteristics of the surfaces, distribution of spaces.

Ventilation, lighting, hygienic services.

Maintenance of equipment used in cutting and conditioning of meat.

Equipment and basic machinery.

3. Division into quarters and/or cutting

Dismembered of channels for each species.

Preparing the channel.

Labelling regulations.

Equipment and tools in the dismembered of channels: use and handling, classification and characteristics, cars, containers, hangers and others.

Knives and other manual or mechanical cutting tools, with their sharpening tools.

Debone, cut out of beef and equine.

Channels of cattle and horses: cutting of the carcase, offal, preparation.

Despièce, debonese de porpoos: canales de porpoos, desiece de la carcase, despojos, prepping.

Despièce, debonese de ovino y caprino: canales de ovino y caprino, desiece de la canal, despojos, pregíce.

Despièce, debonese of other species: birds, rabbit and game.

Offal, preparation.

4. Industrial cold treatments of the meat parts

Conservation methods.

Specific equipment, composition, regulation, cleaning, user maintenance. Industrial cold treatment: concept of industrial cold.

Cooling and freezing parameters: temperature, humidity, time, and air speed in cold rooms.

Freeze and cooling systems.

Alterations of chilled and frozen meats.

Cleaning and environmental conditions.

Refrigeration facilities for industrial cold treatments: use and handling.

Product Rotation.

5. Packing and packing operations of meat parts

Packaging of meat parts: packaging technology; functions and effects.

Types and modes of packaging: vacuum, modified atmosphere and others. Packaging materials: metal, glass, cardboard, paper, plastic and others.

Packaging gases: characteristics.

Packaging equipment: embandejators, retraction machines, skin packers, thermoforming machines.

Packaging or closed operations.

Control and regulation of parameters in packaging lines. Final conditioning of the meat pieces before the film.

Conditioning materials: wrappers, coatings, labels, and others. Regulations applicable to the conditioning and labelling of meat.

Types and materials used in meat labeling. Labelling materials and tools.

Packed, palletized, and product packaging procedures. Materials used for packaging.

Packaging machinery. Automated packing lines.

Data Log. Traceability.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to cutting of the carcase and the conditioning of meat for distribution and marketing in butchery or for industrial use, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: MEAT PRODUCT STORE OPERATIONS AND CONTROL

Level: 2

Code: MF0033_2

Associated with UC: Control the receipt, storage, and dispatch of channels and parts

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Analyze the conditions of arrival or departure of the goods in relation to their composition, quantities, protection and external transport.

CE1.1 Recognize the documentation, that the incoming goods and the expeditions must be provided.

CE1.2 To analyze the content of contracts for the supply of raw materials or for the sale of products and to relate it to the checks to be carried out at reception or expedition.

CE1.3 Analyze methods of appreciation, measurement and calculation of quantities.

CE1.4 Characterize the protection systems of the goods.

CE1.5 List the different external means of transport and describe their characteristics and conditions of use.

CE1.6 In a practical scenario of receiving or issuing goods, on the basis of a given condition:

-Determine the composition of the batch.

-Make the checks to be carried out at reception or prior to the expedition.

-Contrast the documentation and associated information.

-Detailed the protection to be given to the batch.

-Set the conditions to be met by the means of transport and describe the correct placement of the goods.

C2: Classify the goods, applying the criteria to the characteristics of the meat and its storage.

CE2.1 Specify the criteria for classification of food products, based on expiration, utility, size, strength and other characteristics.

CE2.2 Interpreting coding systems.

CE2.3 Indicate the markup codes for the goods.

C3: Analyze storage procedures and select locations, times, means and itineraries and handling techniques for merchandise.

CE3.1 Describe the basic characteristics, performance, and handling and maintenance operations of the equipment for loading, unloading, transporting and handling the most used goods in food stores.

CE3.2 Relate the means of handling with the type of goods, justifying this relationship according to the physical and technical characteristics of both.

CE3.3 Describe the general security measures, which must be collected by a warehouse in accordance with applicable regulations.

CE3.4 In a scenario that provides the features of a warehouse, space, and available media and product types to store:

-Determine the areas where the reception, storage, expedition and waits will take place.

-Locate each product type.

-Set the internal shipment itineraries for the products.

-Determine the means of loading, unloading, transport and handling.

-Determine care to ensure the integrity and preservation of products.

-Determine the applicable security measures during handling of the goods.

C4: Meet the documentation of receipt, expedition, and internal warehouse use.

CE4.1 Explain the administrative procedures related to reception, storage, internal distribution and expedition.

CE4.2 Precise the function, origin and destination and interpretation of the content of the documents used in this respect.

CE4.3 In a scenario, in which information about inbound and outbound goods is provided:

-Specify the data to include and fill and heal.

-Meet order and purchase orders.

-Meet internal provisioning requests, delivery notes.

-Meet receipt tokens, input records.

-Meet output and dispatch orders, output records.

-Fulfill albarans.

-Curse claim and return documents.

C5: Apply inventory control and inventory procedures.

CE5.1 Relate the information generated by the warehouse control to the needs of other units or departments of the enterprise.

CE5.2 Explain the concepts of maximum, optimal, security and minimum stock, identifying the variables involved in your calculation.

CE5.3 Describe and characterize the different types of inventories and explain the purpose of each of them.

CE5.4 In a scenario of stock control and inventory processing for which information about the movements of a warehouse is provided:

-Get the available estocage.

-Rate outstanding supplies.

-Rate orders for clients in progress.

-Understand the internal supplies served.

-Rate the shipped products.

-Rate returns.

-Contrast the status of stocks with the physical inventory count and appreciate the differences and their causes.

C6: Use computers and warehouse control computer programs.

CE6.1 Install the computer applications according to the established specifications.

CE6.2 Analyze the fundamental functions and procedures of installed applications.

CE6.3 In a convenient warehouse control scenario, where it is provided, information about movements in a warehouse:

-Define the initial application parameters according to the proposed data.

-Perform high, low, and modifications to product, vendor, and customer files.

-Register the inventory entries and exits, updating the corresponding files.

-Prepare, archive, and print the resulting store control documents.

-Develop, archive, and print inventory inventory.

C7: Analyze the cleaning, preparation and maintenance operations of reception, storage and expedition equipment.

CE7.1 Identify general conditions regarding facilities, equipment and machinery.

CE7.2 Specify the technical-sanitary conditions of the reception, storage and expedition rooms.

CE7.3 Indicate the environmental conditions of the cutting room.

CE7.4 Describe the composition, characteristics and operation of the machinery and equipment of reception, storage and expedition.

CE7.5 Recognize the maintenance needs of the machinery and perform the first level.

CE7.6 Identify the basic elements that make up the receiving, storage, and expedition machines.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C3 with respect to CE3.4; C4 with respect to CE4.3; C5 for CE5.4; C6 for CE6.3.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Comply with the production standards set by the organization.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Demonstrate interest and concern for meeting customer needs satisfactorily.

Maintain the work area with the degree of order and cleanliness required by the organization.

Contents:

1. Reception and dispatch of goods

General operations and checks at reception and dispatch. External transport.

Technical operations at the reception of carnal channels and pieces. Checks on the reception of auxiliary materials, packaging and packaging. Regulation applicable to the handling of fresh meat and carcases. Parameter checks at the reception of meat.

The inspection of products that are received. Transport of meat: offal, meat.

Transport of canals and fresh meat: means of transport. The incidents around the transport.

The conditions of transport: applicable regulations.

The unloading operations of the meat goods.

2. Storage of meat carcases and parts

Storage systems, warehouse types.

Classification and Encoding of Goods.

Internal handling and handling procedures and equipment.

Location of goods.

General conditions of conservation.

Storage of channels and meat pieces.

Storage systems, warehouse types.

Basic equipment maintenance at operator level.

Meat Product Classification Criteria.

Encoding systems.

Markup of goods in storage.

3. Warehouse Control

Internal documentation.

Entries and outputs records.

Inventories.

Computer applications to warehouse control.

Control of the meat product store.

Warehouse control computing applications.

Control of the meat product store: features.

Stock control.

Maximum, optimal, security, and minimum stock.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of reception, storage and dispatch of channels and parts, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX IV

PROFESSIONAL QUALIFICATION: ENTECHNICS

Professional Family: Food Industries

Level: 3

Code: INA016_3

General Competition

Supervise and control wine production, organizing the production and breeding operations of wines under the conditions established in the procedures of work and quality, programming the management and maintenance of machinery and equipment of wine production.

Competition Units

UC0037_3: Monitor wine production and schedule winemaking processes

UC0038_3: Control wine production by organoleptic, microbiological, and physicochemical analysis

UC0039_3: Coordinate and monitor the methods of stabilizing and raising wines

UC0040_3: Schedule the setting of wine installations and machinery

Professional Environment

Professional Scope

Develops its professional activity in the department of production, development of products and services in relation to those of operational and preventive maintenance, health and safety of work, environment and quality control of production and safety, in the Food Industry in the area of drinks, dedicated to the production of grapes, elaboration, raising and packaging of wine, in entities of private nature, in large, medium and small wine companies, both independently and independently. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. Their professional activity is subject to regulation by the competent authority. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the productive sector of manufacture and/or production of beverages, in the subsector related to the elaboration of other beverages, from the fermentation, spirits, elaboration and conservation of wines, breeding and aging of wines, elaboration of special wines, vinegars, distillates, spirits and appetizers coming from, or not, of the wine (Vermuts and the like).

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Production Chiefs

Site Chiefs

Wine technicians

Process Technicians

Production Managers

Process and product monitors

Sensory analysis technicians

Viticulture and Engineering technicians

Quality control technicians

Associated Training (600 hours)

Training Modules

MF0037_3: Winemaking and vinification (210 hours)

MF0038_3: Enological analysis and tasting (150 hours)

MF0039_3: Stabilization and wine-raising (120 hours)

MF0040_3: Enological installations (120 hours)

COMPETITION UNIT 1: MONITOR WINE PRODUCTION AND SCHEDULE WINEMAKING PROCESSES

Level: 3

Code: UC0037_3

Professional realizations and realization criteria:

RP 1: Control wine production to influence the quality of the wine, verifying the graft and pruning systems, among others.

CR 1.1 The adaptation of the plantation to the soil is verified by the corresponding edaphological analyses, characteristics of the rootstock and the area of cultivation.

CR 1.2 The grafts are selected according to the type of wine to be obtained according to the soil, the climatology of the area and grape varieties.

CR 1.3 The pruning and driving systems are established according to the zones and grape varieties.

CR 1.4 Soil and fertilisation techniques are determined according to the quality of the wine to be obtained and the variety of grapes, complying with the applicable environmental regulations.

CR 1.5 The type of vineyard is determined according to the planting frame, form of vineyard, such as: shoulders, sandwiched, among others, according to the characteristics of the plantation, focusing on the integrated production.

CR 1.6 Plant protection treatments are chosen according to the characteristics of the pathology to be corrected, complying with applicable regulations on the use and application of plant protection products.

RP 2: Control the maturation stage of the grape, establishing the criteria that define its enological potential, to influence the quality of the wine.

CR 2.1 The different factors that influence the maturation of the cluster are controlled, optimizing the characteristics of the harvest and the wine.

CR 2.2 The sampling of the different grape varieties and plots is carried out, using the established procedure to ensure their representativeness.

CR 2.3 Maturity controls are noted and compared with those obtained in previous years.

CR 2.4 The measurement equipment for the maturity control of the clusters (scale, samples, automatic analyzers and others) is verified and calibrated, so that the analysis of the sample is carried out according to the established protocols.

CR 2.5 The grape tastings are performed to program the winemaking processes, determining the enological potential of the grape and the optimal time of harvest.

CR 2.6 The harvest and transport of bunches to the winery are planned in order to preserve their integrity.

RP 3: Coordinate the operations of mechanical treatments of the harvest and obtain the must according to established specifications, so that it has an impact on the quality of the wine.

CR 3.1 The download and selection of the harvest is controlled, checking their compliance with the established procedures.

CR 3.2 The mechanical treatments of the grape (after-lifting, crushing, pressing) are regulated, checking the operation and efficiency of the machinery, adapting it to the characteristics of the raw material.

CR 3.3 Vinification flow diagrams are applied, or modified in their case, by logging the records and creating the corresponding charts.

CR 3.4 The techniques for obtaining musts, such as: strutting, draining and pressing, among others are established, considering the quality and performance of the product to be obtained.

CR 3.5 The corrective measures of possible deviations or quality deficiencies in the musts are performed according to the procedure manual.

RP 4: Control the alcoholic fermentation process to obtain a certain type of wine with the required quality, complying with the applicable regulations on permitted enological products and practices.

CR 4.1 Vinification techniques are updated, using new technologies and obtaining the appropriate conclusions.

CR 4.2 The maceration-fermentation systems are established for each of the varieties and according to the intended objectives.

CR 4.3 The maceration-fermentation in red fermentation is controlled, by means of temperature and yeast evolution, among others, as established in the production procedures, by applying technology and methods, which allow the production of the quality in the product.

CR 4.4 The monitoring of alcoholic fermentation is carried out by means of temperature controls and yeast evolution, among others, as established in the production procedures.

CR 4.5 Malolactic fermentation is controlled at the required time, verifying the evolution of the malolactic bacteria and evolution of malic and lactic acids, adjusting to the established in the production process.

CR 4.6 The oenological practices and use of products are carried out in compliance with the applicable regulations on permitted oenological products and practices, according to applicable regulations.

Professional context:

Production media:

Vineyard. Pressure chambers. Laboratory instruments. Spectrophotometer. Weather station. Irrigation facility. Mechanised vendiators. Selection tables, hoppers, thundering, transport pumps, maceration-fermentation tanks, presses. Microoxygenators. Thermal regulation equipment.

Products and results:

Control of wine production. Control of the maturity index of the grapes. Coordination in obtaining musts. Control of alcoholic fermentation. Control of vinification techniques.

Information used or generated:

Local climatology data. Phenological states from previous years. Crop forecast. Reports on cultivation techniques. Viticulture manuals. Vademecum of plant protection products. Applicable wine rules. Manuals on the use of machinery and equipment. Reporting on raw materials. Oenological product manuals. Manuals on winemaking procedures. Records of treatments performed. Maturity control results. Analytical records on different varieties. Record of corrections. Record of fermentation control. Record of the tradeings. Record of bottling.

COMPETITION UNIT 2: CONTROL WINE PRODUCTION BY ORGANOLEPTIC, MICROBIOLOGICAL AND PHYSICO-CHEMICAL ANALYSIS

Level: 3

Code: UC0038_3

Professional realizations and realization criteria:

RP 1: Control the evolution of the wines, by means of the sensory analysis to achieve the established quality, determining the moment of bottling.

CR 1.1 The process of fermentation of the musts and wines, is controlled, carrying out periodically, keeping track of their evolution.

CR 1.2 The moment of neglect of red wines is determined by sensory analysis, valuing the content of polyphenols in the tasting.

CR 1.3 The wines submitted for breeding, are controlled by sensory analysis, determining their evolution and moment of bottling.

CR 1.4 The aging process is controlled by periodic tastings, avoiding possible defects that may arise during the permanence of the wines in barrels.

CR 1.5 The wines obtained are associated with winemaking and breeding processes, depending on the quality and organoleptic characteristics.

RP 2: Control the microbial activity of the fruit and the wines throughout the fermentation, breeding and packaging, through the microbiological analysis for its stability.

CR 2.1 The entry of grapes into the cellar is controlled, determining the health status of the harvest, by means of microbiological analysis.

CR 2.2 The fermentative process is controlled by the evolution of the yeasts by means of established microbiological analyses.

CR 2.3 The fermentation of malic acid is regulated by the control of malolactic bacteria for each wine, applying the corresponding chemical, physical and microbiological processes.

CR 2.4 The breeding of wine in barrels is controlled by common microbiological analysis, to know the present bacterial population and its possible impact on the quality of the wine.

CR 2.5 The biological stability of the wine before bottling is verified with the equipment (integrity test, bubble point, pasteurizer, among others), according to established protocols.

CR 2.6 The packaging of the wine is carried out, controlling the microbiological state of the whole line, guaranteeing its complete asepsis.

RP 3: Control the quality of the wines, by means of physico-chemical determinations of the wines to achieve the established quality.

CR 3.1 The grape samples that arrive at the winery are analyzed chemically, glucometric determinations, with determination of the Beaume grade (ºBe), among others to assess the quality of the product.

CR 3.2 The musts obtained after mechanical processing are analyzed physicochemically, determining the corrections to be applied before starting the fermentative process.

CR 3.3 The alcoholic fermentation is controlled by following the most significant physical-chemical parameters (density, temperature, among others), detecting possible stops of the fermentation.

CR 3.4 Malolactic fermentation is controlled by physico-chemical determinations (malic acid, lactic acid, among others), obtaining the quality and typification of the wine.

CR 3.5 The analytical control of the wine is carried out before the packaging is carried out, obtaining its characteristics and its possible evolution.

CR 3.6 The packaging of the wine is controlled, by means of physico-chemical determinations according to the specifications of the process, following protocols of analysis, being able to know its characteristics (acidity, alcoholic strength, clarification, among others) and its possible evolution.

CR 3.7 The evolution of the physical-chemical parameters in the aging of the wines, both in the barrel and in the bottle, is controlled by the physico-chemical determinations of its components.

Professional context:

Production media:

Tasting Room. Climatizers. Computers, Laboratories. Laboratory material. Laminar flow booths, microscopes. Spectrophotometers. Automatic analysis measurement equipment, pHmeters. Conductmeters. Chromatographers. Refractory. Turbidimetros.

Products and results:

Control of the evolution of the wines, through the sensory, microbiological and physical-chemical analysis.

Information used or generated:

Enology manuals. Applicable wine rules. Oenological product manuals. Laboratory equipment manuals. Manuals on the cultivation of micro-organisms. Official methods of analysis. Procedure manuals. Analysis results. Characteristics of the wines obtained.

Analysis records made. Records of products and laboratory material. Record of analytical evolution of wines. Record of the organoleptic evolution of the wines. Cata leaves. Parameters of quality of the grapes. File of analytical results. Information and traceability files. Archive of analysis of each of the winery wines.

COMPETITION UNIT 3: COORDINATE AND MONITOR THE METHODS OF STABILIZING AND RAISING WINES

Level: 3

Code: UC0039_3

Professional realizations and realization criteria:

RP 1: Control the processes of conservation, clarification, and stabilization of wines, by applying physico-chemical treatments to achieve the required quality.

CR 1.1 The characteristics of the work area (cleaning, safety, waste, among others), are controlled by the verification of the cleaning and disinfection programs established in the quality plan.

CR 1.2 The process of wine conservation (filled deposits and inert atmosphere came in), is controlled by physico-chemical analysis, (of turbidity, color, protein material), determining the parameters of quality of the wine, subhealing possible anomalies, to possible detected deviations.

CR 1.3 The doses of clairings are tested in order to achieve the required level of clarification, through analysis of parameters such as turbidity, filtrability and the stability of the wine.

CR 1.4 The filtration system (land filtration, by plate, tangential), is applied, taking into account the method of production, the marketing framework and avoiding, in the case of the existence of carbonic, that losses of the same are produced.

CR 1.5 The stability of the wine (tartaric, protein, colouring matter, metal, among others) is checked, carrying out the physico-chemical tests established for each case.

RP 2: Establish the procedures of aging of the wines, taking into account the technique used in each type of wine, to achieve the required stabilization.

CR 2.1 The characteristics of the barrels (type of wood, capacity, age, roasting) are checked, so that the wine can acquire the required aromas during the breeding.

CR 2.2 The breeding technique is planned and controlled for each type of wine, according to: clarification, (being possible before, during or after breeding), without clarification, malolactic fermentation in barrels, type, number of trasiegos, among others.

CR 2.3 The process of rearing (system of cleaning of the barrel, level of sulphur, sensory parameters), is verified according to established guidelines and guaranteeing that no alterations appear in the evolution of the wine.

CR 2.4 The corrective actions of the wine are determined and applied in the situations of control of the breeding process, analyzing the physical-chemical, microbial or organoleptic parameters and ordering the actions to be applied.

CR 2.5 The working group involved in the breeding area is coordinated, assigning tasks and responsibilities for carrying out and controlling process operations, optimizing human resources.

RP 3: Control special wine-making processes that require maturation or breeding phases to achieve wines with the required quality.

CR 3.1 The factors involved in the production stages of sparkling wines from a base wine (tiling, second fermentation, ripening of wine in bottle, degrating and finishing, among others) are controlled, by means of procedures established in oenological and bodega manuals.

CR 3.2 The biological breeding of generous wines is monitored by monitoring the characteristics of the development of the veil and its sensory influence, controlling the procedures to be applied during the same (time, temperature, humidity, among others).

CR 3.3 The physico-chemical characteristics of sweet or lycopious wines are controlled (sugar content of the musts and the proportion in which they are added to the various compounds), as well as the factors involved in breeding, applying the established technical specifications.

CR 3.4 The conditions and proportions of the base wine, plant extracts and other products, are controlled in the production of aromatised wines, according to the applicable regulations.

Professional context:

Production media:

Repositories storage. Inert gas. Filters. Centrifuge. Exchangers. Thermal regulation equipment. Isothermo deposits. Barrels. Wooden vats. Bothelleros. Breeding ships. Aging ships.

Products and results:

Control of conservation processes, clarification, and stabilization of wines. Establishment of procedures for the ageing of wines. Control of the processes of elaboration of special wines that require phases of maturation or breeding. Obtention of: licorous, sparkling, sweet and breeding wines.

Information used or generated:

Enology manuals. Applicable wine rules. Manuals on the use of machinery and equipment. Oenological product manuals. Manuals on winemaking procedures. Statistical processing of data. Techniques for the stabilization of wines. Parenting procedures. Sampling techniques. International oenological Codex. Records of treatments performed. Log records and stabilization treatments. Record of Humidity and Temperature of the breeding ship. Record of mermas. Record of clarifications and products used.

COMPETITION UNIT 4: SCHEDULE THE INSTALLATION OF WINEMAKING FACILITIES AND MACHINERY

Level: 3

Code: UC0040_3

Professional realizations and realization criteria:

RP 1: Check the compliance of the maintenance plan of the winery equipment in wine facilities, for its operation, according to the production requirements and the maintenance plan of the company.

CR 1.1 Uva reception facilities and equipment are checked and calibrated according to established specifications.

CR 1.2 The health status and operation of means of transport of grapes and musts are monitored in advance, in order to collect, proceeding to their cleaning.

CR 1.3 The thermal regulation equipment is checked, setting them to the point according to the established requirements.

CR 1.4 The pneumatic, hydraulic and mechanical equipment are verified, intervening in case of possible incidents according to the maintenance plan of the company.

CR 1.5 The packaging line is brought to the point before and after each packaging operation, cleaning and disinfecting with manual or automatic equipment, according to instructions.

CR 1.6 The repair of the equipment, containers and packaging line is programmed, checking its operation and adjusting to the maintenance plan of the company.

RP 2: Verify the conditioning of wine and local containers, to ensure the smooth development of the processes, in wine facilities.

CR 2.1 The fermentation and storage tanks are cleaned, always after use.

CR 2.2 The tightness of all tanks and containers is checked before use to avoid losses and changes in wine.

CR 2.3 The cleaning and internal and external preservation of the wooden containers is checked, proceeding to their hygiene, according to the required requirements.

CR 2.4 The temperature and humidity conditions are checked and corrected, at the production and breeding premises for the perfect conservation and evolution of the wines.

CR 2.5 Auxiliary materials (oenological products, boxes and containers) are stored in conditions that prevent their deterioration.

RP 3: Check compliance with the applicable regulations, in terms of hygiene and safety in the wine-making process, in order to guarantee the quality of the wines.

CR 3.1 The application of standards of personal hygiene and of the means of production, is checked, at all times during the process of winemaking.

CR 3.2 The cleaning of the work surfaces of the premises is inspected, checking that it is carried out in a way that meets the required quality levels.

CR 3.3 The cleaning systems in the handling of musts and wines by the operators of the winery, are proven to be used before, during and after their transport.

CR 3.4 The filling of the wine containers is carried out, checking before, cleaning and absence of bad odours.

CR 3.5 The state of cleaning and preservation of the filter media is checked, applying the integrity tests in filters and proceeding to their change or repair, before the start of their use and in case of long breaks between different packages.

CR 3.6 The application and compliance of the applicable safety regulations is checked, throughout the wine-making process.

Professional context:

Production media:

Deposits and storage. Inert gas. Filters. Centrifuge. Exchangers. Thermal regulation equipment. Isothermo deposits. Barrels. Wooden vats. Bothelleros. Breeding ships. Aging ships. Cleaning equipment. Automatic CIP cleaning systems. Cleaning products. Safety equipment.

Products and results:

Check compliance with the maintenance plan of the winery equipment in wine facilities. Verification of the packaging of wine and local containers. Verification of compliance with the applicable regulations in the field of hygiene and safety.

Information used or generated:

Equipment Utilization Manuals. Procedure manuals. Signs. Technical-health regulations. Applicable rules for safety and emergency plans. Parts of work. Parts of incidents.

TRAINING MODULE 1: WINEGROWING AND WINEMAKING

Level: 3

Code: MF0037_3

Associated with UC: Monitor Wine Production and Schedule Vinification Processes

Duration: 210 hours

Assessment Capabilities and Criteria:

C1: Determine the work and operations that ensure the development of the vine, controlling soil characteristics and the application of plant protection treatments.

CE1.1 Describe the necessary processes and conditions, to be established, for the correct development of the vine.

CE1.2 Describe the different vegetative organs of the vine and explain its functioning.

CE1.3 Recognize the different vegetative stages of the vine throughout its growth cycle.

CE1.4 Establish systems for conducting and measuring the water state in the vine, which will help us to obtain the correct ripening of the grapes.

CE1.5 Interpret the fundamental characteristics of the different soil types, where the vine is grown and its relation to rootstocks and varieties.

CE1.6 Establish the most appropriate soil maintenance methods.

CE1.7 Justify the most appropriate phytosanitary treatments for each disease, pointing out the application technique and the product to be used.

CE1.8 Establish with methods of preventive control of the vine, a culture that respects the environment, tends towards integrated production and sustainable development.

C2: Analyze the characteristics of the raw material by establishing its influence on the manufacturing processes.

CE2.1 Identify each of the most significant varieties in the area and sample, during the process of ripening of the grapes.

CE2.2 Describe the most frequently used sample sampling procedures to perform the ripening control of the grapes.

CE2.3 Associate the maturity control methods and relate them to the varieties and wines to be developed.

CE2.4 Identify and manage equipment, tools, and tools used in the monitoring and maturation control operations.

CE2.5 In a scenario of raw material analysis, based on a given condition:

-Calculate the percentage of cluster constituents.

-Set the composition to more important sugars, acids and polyphenolic substances.

-Determine the quality of the grapes, relating to chemical composition and health.

CE2.6 Describe the enological potential and the maturity of the grapes, making tastings of their constituents (hollejo, pulp, seed), during the whole process prior to the harvest.

C3: Schedule basic operations to obtain a quality product from different raw materials.

CE3.1 Describe the different preferred processes and treatments in each variety, for obtaining the wine to be obtained.

CE3.2 In a practical scenario of scheduling activities in the winery, based on the following conditions:

-Describe the most appropriate production option.

-Determine the most appropriate human and material resources for the program.

CE3.3 Relate the main processes of obtaining white, red and rosé wines.

CE3.4 Associate for each winemaking process, operations teams and execution conditions for their control.

CE3.5 Detailed the distribution of the equipment, taking into account the sequence of the operations.

CE3.6 Justify the clarification and correction of the musts with oenological products, knowing the chemical composition of the same.

CE3.7 Identify minimum legal requirements for musts and wine corrections.

C4: Develop a program for monitoring and monitoring the fermentative processes.

CE4.1 Describe the fermentation processes, as well as the necessary microorganisms, for their development (seeding of yeasts, fermentation activators, among others).

CE4.2 Relate the fermentation temperature control processes and fermentative treatments (clarifiers, tannins, activators, among others) that favor the quality of the product.

CE4.3 Describe different polyphenolic extraction techniques and propose possible variants.

CE4.4 In a scenario of obtaining red wine, based on established conditions:

-Uncompose the different phases of the process.

-Propose improvements for the selective extraction of polyphenols.

-Justify the maceration parameters of the different varieties, depending on the final destination of the wine.

-Interpret the technical documentation concerning wine legislation, in the field of permitted oenological practices and products.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.5; C3 with respect to CE3.2; C4 with respect to CE4.4.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Communicate effectively with the right people at every moment; respecting the channels established in the organization.

Habit to the organization's work rate.

Interpret and execute work instructions.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Contents:

1. Supervision of winegrowing production to encourage the quality of wine

Main grape varieties. Morphology, anatomy and functions of the organs: the root, the leaf and the stem; the buds; the inflorescence and the flower; the cluster and the berry. Physiology of the vine: vegetative cycle; reproductive cycle. Factors of wine production: soil; climate; variety.

Soil characteristics: fundamental constituents of soil. Physical, chemical and physicochemical properties of the soil: texture, water balance. Shortcomings and excesses.

Soil biology: influence of soil on the physiology of the vineyard and quality of the wine. Fertilization techniques: mineral nutrition and fertilization.

Soil maintenance techniques: machinery used in soil work. Maintenance of the soil: plows. Plant cover, chemical deyerbate.

Irrigation of the soil: characteristics of the vine.

Production of vine plants: stinking, acode. Graft.

Diseases and vine disorders: accidents and non-parasitic diseases (frost, hail and wind); chlorosis; drying of scrapings and other viruses produced by viruses: the appearance of the affected organs and detection; transmission of the virus.

Cryptogamic diseases: Mildiu; Oidio; Back-rot; grey Podwicker; others.

Bacterial diseases. Animal parasites: Filoxera; Cluster Polillas; Piral; Red spiders and Yellow spiders.

Recognition of pests and diseases of the vine and treatments of the same: Determination of the method of struggle: chemical, integrated, biological. Plant protection products. Handling. Health and environmental risks.

Plant protection application machinery. Safety in handling. The integrated struggle. Prevention and biological control.

2. Control of the stage of maturation of the grapes, establishing the criteria that define their enological potential to have an impact on the quality of the wine

Characteristics of the grape: description of the cluster and the grain. Composition of the grapes. Origin and pathways of biosynthesis of the organic acids, sugars, phenolic compounds and nitrogenous compounds.

Influence of climatic and cultural conditions on the ripening of the grapes.

Ripening of the grapes: Ripening phenomena of the grape grain. Maturity indices and models of quality and harvest forecasting.

Variations in the composition of the must. Influence of the different constituents of the mature cluster on the elaboration, composition and conservation of the wine. Factors of maturity and quality of the grapes.

tasting methods to evaluate the quality of the grapes.

Determination of sugars in the grape (Baume grade).

Collection and transport of the grapes.

Planning of the collection.

Manual and mechanical methods of grape harvesting.

Planning of the transport of the grapes.

Machinery and equipment used in the transport of grapes.

Conditions of transport to maintain the wholesomeness of the grapes.

3. Control of the mechanical treatments of the harvest getting musts

Reception of the grapes in the cellar: planning of the reception of the grapes in the cellar. Visual sampling of the quality of the grapes. Sampling of the grapes.

Determination of the quality of the grapes: wholesomeness and quantity of sugars.

sulphite treatment at the reception of the grapes.

Download the grapes in the receiving hopper.

Cleaning of the receiving hopper.

Process of obtaining musts: techniques of firing; techniques of crushing; pressing techniques.

Pump of the must to the deposits. Flowcharts, application, and modification in your case. Processes for correcting grape musts: correction of acidity, acidification/deacidification.

Applicable legal limits.

Unfanged controls: formation and composition of the sludge. Control of the unflanged by measure of turbidity. Influence of the desfangado on the composition of the dry white wines. Incidence of the development of the fermentation. Practice of the desangado. Process for clarifying the sludge deposits.

4. Control of the fermentation process

Wine alcoholic fermentation processes: phases and characteristics of the alcoholic fermentation process.

Deposits and alcoholic fermentation technologies.

Parameters to be controlled in alcoholic fermentation: temperature, pH, acidity, alcoholic strength.

Levels involved in alcoholic fermentation: classification, constituents, reproduction and biological cycle.

Metabolism of yeasts.

The yeast development conditions.

Malolactic wine fermentation processes: phases and characteristics of the malolactic fermentation process.

Deposits and technologies involved in malolactic fermentation.

Lactic bacterial bacteria in malolactic fermentation: identification of lactic bacteria, constituents, taxonomy, nutrition, growth and intervening factors.

Importance of malolactic fermentation for the quality of wine.

Risks of malolactic fermentation.

5. Techniques for obtaining white and red wines

Characterization of white wines. Distinctive features of white winemaking and quality criteria.

Extraction and protection of the must.

The practice of the defangate, the must corrections.

Driving the fermentation.

Techniques for obtaining red wines: characterization of red wines. Driving of the alcoholic fermentation: influence of climatic conditions; retracing and aeration of the must; control of fermentation and completion. Driving the maceration. Drained and pressed. Driving of malolactic fermentation: transformations of wine with malolactic fermentation; control of malolactic fermentation; conditions necessary for the development of malolactic fermentation.

Inoculation of bacterial cultures.

6. Techniques for obtaining rosé wines

Characterization of pink wines. Manufacture by direct pressing.

Elaboration by temporary and direct presence of holfar.

Elaboration with short maceration.

Techniques for obtaining wines by carbonic maceration: principles of carbonic maceration.

Anaerobic Metabolism.

Transformations of the grape in the carbonic maceration.

Microbiology of carbonic maceration.

Driving of the carbonic maceration.

7. Techniques for obtaining wines by thermovinification and obtaining of sweet wines

Principles of thermovinification.

Adequate heating of the harvest mass.

Control of times of heating and absence of enzymatic activation.

Control of the maceration time, depending on the varieties and state of the grapes.

Cooling of the macerated product.

Techniques for obtaining sweet wines: characterization of sweet wines.

Driving of alcoholic fermentation processes.

Control of the evolution of sugars in alcoholic fermentation.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the monitoring of winegrowing production and programming of winemaking processes, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Technical Engineering or other higher level of professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

FORMATIVE MODULE 2: ENOLOGICAL ANALYSIS AND TASTING

Level: 3

Code: MF0038_3

Associated with UC: Control wine production by organoleptic, microbiological and physico-chemical analysis

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Relating the results of the sensory analysis, with the systems for obtaining, developing and developing musts and wines.

CE1.1 Describe the properties and sensory characteristics of the musts and wines.

CE1.2 Associate the sensory properties of the wines, with the processes and methods of elaboration.

CE1.3 Enunciate the different types of organoleptic tests, which are carried out in the wines.

CE1.4 Describe visual, olfactory and taste features, which can be appreciated in sensory analysis.

CE1.5 Identify by sensory analysis, varietal and geographical characteristics of some wines.

C2: Relating the processes of production and conservation of wine products with responsible microorganisms.

CE2.1 Recognize the different parts of the prokaryotic and eukaryotic cell.

CE2.2 Describe the biochemical processes of cellular metabolism and the factors that influence it.

CE2.3 Set growth curves of yeast and bacteria.

CE2.4 Identify morphologically the main microorganisms, which appear during the fermentative process.

C3: Determine which are the micro-organisms of oenological interest and their influence on the produced product.

CE3.1 Differentiate the main genera of yeasts, which appear in musts and wines.

CE3.2 Justify the results and differences, which we can find in wine, when using selected yeasts, versus another that has been fermented with autochthonous yeast.

CE3.3 Describe the general characteristics of lactic acid bacteria and acetic bacteria.

CE3.4 Relate the different bacteria of the wine, with its morphological and physiological characteristics.

CE3.5 Apply in the production process, the knowledge on alcoholic and malolactic fermentation.

CE3.6 Associate the processes of alteration, with the causes that originate them, the consequences derived and the means of prevention.

CE3.7 Apply the processes of microbiological analysis, under sterility measures, to avoid contamination in any process and control.

C4: Apply the measurement techniques of physical-chemical parameters and relate them to the characteristics and quality of the musts and wines.

CE4.1 Interpret the chemical-physical laws, which regulate the processes of transformation of the components of grapes, musts and wines.

CE4.2 Associate the influence of different components and their evolution with the quality of grapes, musts and wines.

CE4.3 Identify the components, which in greater degree characterize and differentiate the musts and wines.

CE4.4 Define the reactions, operations and methods, on which the basic analytical chemistry is based.

CE4.5 Describe the necessary materials, for the experimental practice of an analysis of musts and wines by classical methods.

CE4.6 Apply the usual potentiometric instrumental techniques in musts and wines.

CE4.7 Relate by numerical calculations and/or graphical methods, the measured parameters and the properties of the musts and wines.

CE4.8 Perform the necessary operations, for the preventive maintenance of the instrument measuring equipment.

CE4.9 Interpret the chemical reactions, which are produced in the chemical analysis of the musts and wines.

CE4.10 Relate the results obtained in the chemical analysis, with the quality characteristics of the wines.

Capabilities whose acquisition must be completed in a real work environment:

C3 with respect to CE3.5 and CE3.7.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Communicate effectively with the right people at every moment; respecting the channels established in the organization.

Habit to the organization's work rate.

Interpret and execute work instructions.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Contents:

1. Determination of the characteristics of the wines through the organoleptic assessments of the tasting

Preparation of tasting materials and facilities: identification of the materials used in the tasting. Tasting room. Installations. Environmental conditions. The tasting chips. Vocabulary. Order and cleaning in the facilities and materials.

Presentation of the wines: criteria. Temperature. Decantation.

Components of the wines and derivatives and their relation to the organoleptic characteristics. The senses: functioning. Memory and sensory education. Games of aromas and flavors.

Elemental flavors: balances and reinforcements between flavors and aromas. Retronasal route. Visual analysis (limpidity, color type, nuance).

Relationship of organoleptic sensations with the components of the wine. Quality of raw materials. Processing system. Organoleptic defects. Evolution of wine in time. The wine tasting and culture.

Designations of origin. Most prominent wine regions in the world: location, varieties and most representative wines.

Cata types.

Different tasting protocols based on product type. Identification of colour, aroma and flavour.

Sensory analysis: thresholds for the perception of aromas and flavours. Methodology of the tasting.

Visual phase: limpness. Colour and effervescence.

olfactory phase: identification of the types of flavourings.

Classification of flavourings. Gustative phase. The taste sensations.

2. Control of the fermentation, breeding, packaging and stability of the wines by microbiological determinations

General Microbiology. Micro-organisms: the prokaryotic and eukaryotic cell. Structure and functions. Macroscopic and microscopic characteristics. The principle of nutrition and transport mechanisms.

Environmental factors.

Energy metabolism, reproduction, growth curve.

Sterilization: a concept of sterility.

Solid and liquid culture media.

Crop and insulation techniques.

Pure culture.

Microorganisms of enological interest: fungi. Taxonomic characterization. Biotechnological characterization. Factors that influence its development.

The yeasts. More frequent species of yeast in musts and wines. Development of yeasts in fermentation.

Lactic/lactic bacteria. General characteristics.

Fermentation of wine. Characteristics: spontaneous fermentation. Yeasts selected. Oenological characteristics. Characteristics that influence the quality of the wine. Self-lysis of yeasts. Genetic enhancement of yeasts.

Malolactic fermentation: the biological deacidification of the wine.

Control of malolactic fermentation. The malo-alcoholic fermentation. Enzymes and cells immobilized.

3. Microscopic examination techniques

The optical microscope: description. Standards for microscopic observation.

In cool. Colorations. Cultivation techniques. Foundation. Culture media. Means of isolation. Means of enrichment. Other media.

Sterilization of media, containers and utensils: direct heat; dry heat; wet heat. Other sterilization methods.

Siege of microbial material: in tube; in Petri dish.

Isolation of yeasts: main species of yeasts. Culture media for the isolation of yeasts.

Count and isolation technique. Some differential testing of species. Microbiological tests for the control of the yeast population (fermentation, tirage liquor, among others).

Isolation of lactic bacteria: Main species of lactic bacteria.

Lactic bacteria culture media.

Bacteria: homofermentative and heterofermentative.

Microbiological control tests applicable to the winery: during fermentation; during the preservation, filtration and bottling of the wine.

Relationship of the organoleptic, physical and chemical characteristics of a wine with the possible presence of microbial alterations.

4. Control of the quality of the wines, by means of physico-chemical determinations.

Fundamentals of General Chemistry and Analytic Applied to the Entecnics: Acid-based balances; redox balances. Summary of organic chemistry.

Analytical chemistry and chemical analysis. Analytical and reactive reactions.

Chemical characterization of the grapes and wines: sugars; organic acids; inorganic substances and compounds. Vitamins. Lipids. Nitrogenous compounds. Phenolic compounds.

Analytical determinations of musts and wines: volumetric mass and relative density.

alcoholic strength. Sugars. Volatile acidity. Total acidity. pH. Total sulphur dioxide, combined and free.

5. Specific determinations in wines through instrumental analysis

Potentiometers and potentiometric valuations. Redox potential.

Selective ion electrodes.

Conductimetries and conductive valuations.

Spectroscopy and UV-V/IR absorption spectrophotometry.

Cielab component analysis.

Chromatic characteristics of the wines. Total polyphenols. Polymerization index. Chromatographic methods. Enzymatic analysis.

Interpretation of the results of the analyses: evaluation of the result of the acidity of a must or wine.

Interpretation of sulfur dioxide analysis.

Interpretation of the sugars present in the grape and wine.

Evaluation of other compounds of must or wine.

Graphical representation and statistical calculations.

Methodology of reporting.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of the knowledge and techniques related to the control of the production of wine by means of organoleptic, microbiological and physico-chemical analyses, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Technical Engineering or other higher level of professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: STABILIZING AND RAISING WINES

Level: 3

Code: MF0039_3

Associate with UC: Coordinate and Monitor the Methods of Stabilization and Breeding of Wines

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Value the clarification treatments required for the preservation of the wine, indicating the determination of the dose.

CE1.1 Interpret the different types of action of the clairings, used in the cellar.

CE1.2 Choose the most suitable clarification, for each type of wine, and for each situation.

CE1.3 List the different filtration techniques used in wines and musts.

CE1.4 In a practical case of clarification of wines, based on the following conditions:

-Perform small-scale trials to determine the dose of clarificant to be added to a wine consignment.

-Add the Clarifier to the wine line.

-Study the evolution of the clarifier.

C2: Rate the filtration and sulphite treatments required for the preservation of the wine, indicating the determination of the dose.

CE2.1 Relate each of the filtration systems, with the type of wine to be treated, doing the checks before and after the process.

CE2.2 Determine the characteristics of the free and combined sulphurous in the sulfide of a wine, establishing the differences between them.

CE2.3 Justify the need for a filtration or centrifugation process, in a particular must or wine.

CE2.4 Rate the effect of the processes of centrifugation and filtration in musts and wines.

CE2.5 Justify the need to perform tartaric and colloidal stabilization treatments in a given group of wines.

CE2.6 In a practical scenario of filtering and sulphite of wines, based on the following conditions:

-Perform the preparation of the filtration equipment.

-Control the filtering process, regulating the required parameters.

-Sulphytar a wine, determining the dose of sulfurous.

C3: Apply the techniques of aging and aging of wines, using the most suitable methods that enhance the quality of the final product.

CE3.1 Detailed the different types of packaging, their nature and influence on the ageing of the wine.

CE3.2 List and logically differentiate the different types of oak, used in the process of raising the wine.

CE3.3 Justify during the aging and aging process, a plan of trasiegos and fillers of the wooden containers.

CE3.4 Justify the use of other wine aging systems, different from the classics, and list their advantages and drawbacks.

CE3.5 In a scenario where a parenting process is established:

-Determine the most suitable mixtures.

-Confect a calendar of trasiegos.

-Determine how and when fillers should be performed.

-Confect control graphs.

-Justify the ideal time for parenting.

C4: Determine system of production of sparkling wines, generous and others.

CE4.1 Compare the classic wine-making systems, with respect to a system for the production of sweet wines.

CE4.2 Detailed the different methods, which allow obtaining sparkling wines.

CE4.3 Justify the differences between sparkling wines produced by traditional methods and those made by other methods.

CE4.4 Describe the main systems for the production of generous and lycopious wines.

CE4.5 Describe the elemental composition in the elaboration of the elaboration of aromatised wines.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.4; C2 with respect to CE2.6; C3 with respect to CE3.5.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Communicate effectively with the right people at every moment; respecting the channels established in the organization.

Habit to the organization's work rate.

Interpret and execute work instructions.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Contents:

1. Control of the application of physico-chemical treatment of clarification and filtration to stabilize the wines

Conservation of wine: mixtures. Trasiegos. Fillers. Storage under inert gas. Use of sulphur dioxide in wines.

Macromolecules and Colloidal Phenomena in Wine: True Solutions and Colloidal State. Stability factors of the colloidal suspensions. Flocculation. Sedimentation. Protective colloids. Natural wine macromolecules. Knowledge and quality of the oenological products.

Clarification of the wines. The theory of gluing. Clarification practices and key clarifications.

Precipitation of physical-chemical origin in wine: tartaric precipitation; precipitation of iron and copper.

Coagulation of proteins and protein bankruptcy. Precipitation of the colouring matter. Characteristics and forecast of the muddings and precipitates.

Stability test.

Filtration of the musts and wines: Theory of filtration.

Filtration mechanisms. Front and tangential flow.

Colkilling of filter surfaces. Filter materials.

Filterility test. Comparison of the effects of clarification and filtration. Influence on the quality of wine.

Alterations: alterations produced by yeasts; alterations caused by lactic bacteria; alterations by acetic bacteria. Diagnosis of alterations.

Defects of wines: oxidative defects. Bacterial alterations.

Volatile phenols: production mechanism. Influence of certain parameters of winemaking.

The taste of a stopper: identification of the responsible compounds. Contamination by cork. Pollution by the locals.

Sulfur derivatives and odours to be reduced: origin of the sulfur compounds of the wine. Influence of various winemaking factors. Other defects.

Stabilization of wines: biological stabilization of wines by heat; pasteurization; stabilization and concentration by cold.

2. Establishments of the procedures of ageing of the wines, taking into account the technique used, depending on the type of wine

Deposits of wine ageing: the barrel and its influence on the ageing of the wine.

Influence of the wood. Manufacturing characteristics of the barrel.

Characteristics of the barrel roasting. Alternatives to the barrel.

Oxidation-reduction phenomena. Modification of phenolic compounds: evolution of wine. Modification of colouring intensity and tonality.

Tannins transformations and their effect on organoleptic characteristics. Influence of external conditions on the evolution of the colouring matter. Dissolution of wood components: aromatic compounds. Tannins. Evaporation during breeding. Modification of volatile acidity during breeding.

Barrel-raising techniques: environmental conditions of the breeding ship. The trasiegos and the sulfide.

Fillers. Controls during breeding.

Maturation of the wine in the bottle: Modifications that occur. Evolution of the bouquet. The works of the wine in the winery.

3. Control of the processing of special wines requiring stages of maturation or breeding

Evolution of the wine during the rearing in the barrel: the barrel, characteristics. Influence of the wood.

Manufacturing characteristics of the barrel. Alternatives to the barrel.

Oxidation-reduction phenomena. Modification of phenolic compounds. Evolution of wine. Modification of colouring intensity and tonality. Transformations of tannins and their effect on organoleptic characteristics. Influence of external conditions on the evolution of the colouring matter. Dissolution of wood components.

aromatic compounds. Tannins. Evaporation during breeding.

Modification of volatile acidity during breeding.

Barrel-raising techniques: environmental conditions of the breeding ship. The trasiegos and the sulfide.

Fillers.

Controls during parenting. Ripening of the wine in the bottle: modifications that occur. Evolution of the bouquet.

The works of the wine in the winery.

4. Sparkling wines

Characteristics of sparkling wines.

Preparation of the base wine: grape varieties. Characteristics of the processing process.

Tirage. Rhyme and reference. Ripening of the sparkling.

Removed. Degruelle and addition of the expedition liquor.

Foaming by the bulk system.

5. Generous wines and others

Applicable definition and regulations.

Crop characteristics: soil. Varieties. Cultivation practices.

Process of wine making for biological breeding.

Principles of biological breeding: flower yeasts. Criaderas y solera.

System operation.

Transformations of wine during biological breeding.

Oxidative aging of the olive wine.

Sweet and licorous wines. Mistels.

Generous and other wines: definition and regulation. Characteristics of the crop: soil. Varieties. Cultivation practices.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the coordination and supervision of the methods of stabilisation and breeding of wines, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Technical Engineering or other higher level of professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 4: ENOLOGICAL FACILITIES

Level: 3

Code: MF0040_3

Associate with UC: Schedule the setting of wine facilities and machinery

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Analyze the operation and needs of production machines and equipment and monitor top-level maintenance operations.

CE1.1 Classify the different types of machines and equipment used in the production of wine products, according to the basic principles that govern their operation.

CE1.2 Describe the elementary composition of the general types of machines and equipment used in the wine industry.

CE1.3 Justify periodic review of machines and equipment.

CE1.4 Distinguished the operations that constitute a first level maintenance, of those that are repairs and need of specialized personnel.

CE1.5 Justify the requirements of water, air, cold, heat and electricity, of the machines and processes and to supervise the operation and maintenance of the auxiliary services that assure its supply.

CE1.6 Recognize the sequence of operations, which make up the packaging process and associate the required equipment with each operation.

CE1.7 In a practical scenario of analysis of the operation and needs of the machines and equipment of production of wines, based on a given conditions:

-Perform the operations of analysis of the operation and needs of the machines and equipment of the auxiliary installations, following the planned sequence, and taking into account the whole process of elaboration.

C2: Analyze the conditions to be met by the containers and premises of the winery, intended for the conservation of wines.

CE2.1 Check the operability of the containers and handle the control and control elements of the automatic systems.

CE2.2 Associate the signals (alarms, inappropriate sounds, incorrect rhythms), which can indicate abnormal functions, in the auxiliary packages of containers and premises, identify their causes and adopt the corresponding measures.

CE2.3 In a scenario of local conditioning and vintage containers, based on the following conditions:

-To monitor that the evacuation of the by-products, waste and discarded products in the quality controls are done, avoiding any undesirable accumulations or contamination.

-Review the characteristics of the premises, packaging and packaging, which are part of the wine packaging process and check their suitability.

-Relate and document the tests performed and the results obtained.

-To monitor the environmental conditions (temperature, humidity) of the wine making and raising premises.

-Review the state of the surfaces in the vintages.

C3: Control established cleaning and security programs so that the quality of the product is assured.

CE3.1 Adopt the specific hygiene and safety measures, in the handling of the products (grape, must, wines, others) and in the handling of the equipment.

CE3.2 Justify the inspections of personal hygiene and equipment, adapting them to the work situations, in order to minimize the risks of alteration of the wines.

CE3.3 Characterize the basic operations of environmental control, recovery and disposal of waste.

CE3.4 In a convenient cleaning and security control scenario, from given conditions:

-Identify and compare the different programs of cleaning, disinfection, disinterment and deratization and their application in the field of the packaging of musts and wines.

-Monitor that the HACCP programs are applied.

-Set the parameters to be controlled and the equipment to set cleaning and security standards.

-Identify risk factors and situations, for the safety and prevention and protection measures applicable in the wine industry.

-Check that the safety standards are met, regarding the ventilation of the fermentation premises.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.7; C2 with respect to CE2.3; C3 with respect to CE3.4.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Communicate effectively with the right people at every moment; respecting the channels established in the organization.

Habit to the organization's work rate.

Interpret and execute work instructions.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Contents:

1. Machinery and equipment in the wine industry. Operation and basic elements

Classification and general types of machinery. Treading and taking off the grapes. Vintage pumps. Curlers and desvinators. Presses and transport of the caterpillars. Pumps and scrapers. Equipment for sulphite. Autovinifiers and cricomacerators. Centrifuges. Oenological filters. Types. First level maintenance levels and objectives. Tools and tools. More frequent maintenance operations in the wine industry.

2. First level maintenance of the packaging line. Cleaning and disinfection

Maintenance of machines for the reception, storage and conditioning of products for animal feed, at first level: preventive and corrective maintenance.

Applicable procedures and techniques.

Mount and dismount operations.

Lubrication and cleaning; regulation, adjustment and programming.

3. Ancillary facilities in the wine industry: maintenance, management and regulation

Electrical installations and motors. Operation and types. Connection and unemployment. Protection.

Electrical Tables. Mechanical power transmission. Pulleys, reducers, gears, speed variators, axles. Production and transmission of heat. Generation of hot water and steam, boilers. Distribution, circuits. Heat exchangers. Air production and distribution. Air and gases in the oenological industry. Production and driving of compressed air, compressors. Air conditioning. Cold production. Fundamentals. Frigid fluids. Evaporator, compressor, condenser, valve expansion, circuit. Water conditioning. Water treatments for various uses. Water conduction.

4. Machines and equipment. Preparation, cleaning, handling and security

Facilities and ancillary services required. Use. Production lines, type. Power or load of equipment or lines. Execution of processing operations. Process control. Application of hygiene measures. Inert gas equipment.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the programming of the development of wine facilities and machinery, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX V

PROFESSIONAL QUALIFICATION: SUGAR PROCESSING

Professional Family: Food Industries

Level: 2

Code: INA105_2

General Competition

Perform the extraction and processing operations of sugar, controlling the purification of the resulting effluents, acting in accordance with the conditions laid down in the procedure manuals and following the applicable regulations for the prevention of occupational risks, safety, environmental and food safety.

Competition Units

UC0299_2: Verify and drive sugar processing operations

UC0300_2: Perform auxiliary operations for obtaining sugar and treating by-products

UC0301_2: Verify and drive sugar packaging operations

Professional Environment

Professional Scope

Develops its professional activity in the production department, in contact with the departments of maintenance and quality, in food industries, dedicated to the production of sugar, in entities of private nature, in small, medium or large companies and Cooperative Societies, for hire. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the productive sector of diverse industries in the subsector related to sugar industry, syrups, molasses and other derivatives, mainly in the areas of sugar extraction and processing.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Sugar processing specialists

Machine operators for making sugar

Beet quarter operators

Sugar and/or surrogate workers

Associated Training (390 hours)

Training Modules

MF0299_2: Basic sugar processing operations (150 hours)

MF0300_2: Sugar processing auxiliary operations (120 hours)

MF0301_2: Packaging operations and control (120 hours)

COMPETITION UNIT 1: VERIFY AND DRIVE SUGAR PROCESSING OPERATIONS

Level: 2

Code: UC0299_2

Professional realizations and realization criteria:

RP 1: Prepare sugar processing machines, equipment and work area to avoid contamination of the product process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The cleaning and disinfection of sugar processing facilities and equipment is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.2 The cleaning area of the sugar processing zones is carried out in the required places, placing the regulatory signals in accordance with the established safety requirements.

CR 1.3 The deficiencies detected in the hygienic conditions of the production facilities and equipment are corrected by preventive actions, identifying possible hazards, biological and non-biological, correcting them below.

CR 1.4 The machines, tools, tools and internal means of transport used in the production of sugar, such as: conveyor belts, water machine guns, pipes, pedre-desarenator, beetroot washing machine, storage hoppers, among others, are selected and prepared, regulating the elements of the same, according to specifications of the production sheet.

RP 2: Carry out first-level maintenance operations, machines and equipment in the sugar processing process, to prevent unproductive outages, in compliance with the applicable regulations on the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of the equipment, such as: conveyor belts, water machine guns, canalisations, stone-desarenator, beetroot washing machine, storage hoppers, among others, for the manufacture of sugar is checked, detecting possible anomalies, following the guidelines marked in the instructions for the maintenance of equipment.

CR 2.2 Possible simple anomalies detected affecting the operation of the equipment used in the sugar processing processes are corrected, following maintenance instructions.

CR 2.3 Possible breakdowns detected that exceed their level of competence are reported to the maintenance service.

CR 2.4 Items, spares specified as first level, are replaced, according to the applicable maintenance plan.

CR 2.5 The documentation related to the maintenance carried out is completed, according to indications of the production process.

RP 3: Carry out the desensitization, clearing and washing of the beetroot, to provide the mills with raw materials free of elements that interfere in the production process, complying with the applicable regulations on the prevention of occupational risks, environmental.

CR 3.1 The beetroot is desensitized, after verification of its condition, by dry and wet driving with the mechanical means established, controlling that the hoppers have the level for the milling, complying with the applicable regulations of prevention of occupational risks, environmental.

CR 3.2 The clearance, development and washing operations of the beetroot are carried out, verifying that the machinery works as required.

CR 3.3 The clean beetroot is located in the corresponding hopper for further milling, following the established standards.

RP 4: Check the beet cut, to obtain the cosette (beetroot cut in strips), complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 4.1 The conditions for the cut of the beetroot are checked, verifying that they are the required ones and are free of materials that hinder the production process.

CR 4.2 The blades of the cortarroots mill are sharpened, verifying the cut of the beetroot in strips (cosettes), in order to increase the friction in countercurrent with the water and to favor the extraction of the juice, complying with the applicable regulations of prevention of occupational risks, environmental.

CR 4.3 The mill blades are separated at the moment of decreasing the cutting capacity of the cosettes.

CR 4.4 The blades of the mill are changed, according to technical indications when assessing wear, to recover the cutting capacity of the mill.

RP 5: Control the process of diffusion of the cosette for the extraction of the sugar juice, regulating the diffuser and controlling physical parameters of the water, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 5.1 The cosette is added to the water-current diffuser so that it does not become saturated or its stop or overflow may occur.

CR 5.2 The diffuser is controlled, correcting it if necessary, and regulating, by increasing or decreasing the grinding and the amount of water, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 5.3 The temperature of the process, the hardness and the pH of the water are controlled, by reading the measuring instruments (thermometers, pHmeters, among others) so that they are within the established parameters.

CR 5.4 Products such as: bactericides, antifoaming agents, antiinscants, bacteriostats, among others are added in the diffusion process, as determined in the production process, in compliance with the applicable regulations.

CR 5.5 The diffusion juice such as: water and soluble matter, among others and the insoluble pulp is controlled, checking in the continuous diffusers, the result of the process.

CR 5.6 The pressing and drying of the diffusion outlet pulp are controlled, verifying the obtaining of the press water, which is reused in the process.

CR 5.7 The consumption and yields of the sugar juice extraction processes are controlled, identifying the deviations and applying the corrective measures that are within their competence to achieve the required production ratios.

CR 5.8 The information of the process of extraction of the sugar juice is recorded in the established support, following the working instructions of the production process.

RP 6: Perform the juice purification for the production of the evaporation juice, eliminating suspended particles such as non-sugars and colloids and controlling physical parameters thereof, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 6.1 The parameters such as: pre-encased, cold-encased, hot-encased, carbonation, and others relative to the juice purification process are controlled, by the addition of lime slurry, according to established criteria, obtaining the first carbonation juice.

CR 6.2 Carbon dioxide is added to the first carbonation juice, according to established protocol, obtaining second carbonation juice complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 6.3 The obtention of ante-evaporation juice, by filtration of the second carbonation juice, is determined with the refractometer, verifying that it meets the established purity requirements.

CR 6.4 The flow rate and pressure in the syrup filtering is checked, avoiding the colkilling of the filters.

CR 6.5 The filtration sludge accumulated in the press filters is removed.

CR 6.6 The recycling of the press filter juice is checked to produce the slurry.

CR 6.7 The purification parameters, obtained in the laboratory, such as: pH, alkalinity, calcium salts, juice purity, turbidity among others are found to be within the manufacturing process.

RP 7: Control the process of evaporation of the juice in order to obtain the depurated syrup with higher concentration of sugar, according to the established production process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 7.1 The purity of the input and output syrup of evaporation is checked, measuring the richness in sugar by the refractometer, obtaining the Brix grade, adjusted to the production process.

CR 7.2 The steam inlet and the juice-syrup flow between the evaporative boxes is checked, verifying that the Brix grade obtained from the evaporation syrup, matches the established concentration.

CR 7.3 The automatic regulation of the level of juice in the evaporative boxes is controlled, verifying that it is the required one, so that the passage of this one, from one another, is favoured.

CR 7.4 The parameters of the evaporation output syrup are checked by the measurement of physical parameters such as: pH, percentage of sugar, color, and conductive ashes, adjusting them as established in the production process.

RP 8: Control the operations of crystallization of the purified juice with higher concentration of sugar, sucrose, for the production of sugar, controlling consumption and yields, according to the conditions established in compliance with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 8.1 The flow of filtered and discoloured syrup to the cooking tanks or the cross-label, is controlled to produce the crystallization of sucrose by evaporation of the water.

CR 8.2 The physical parameters, such as: temperature and the vacuum pressure of the crystallization process are controlled to be kept empty, within the established margins.

CR 8.3 The crystallized mass is centrifuged to obtain a wet sugar, called second class white sugar.

CR 8.4 The drying and cooling of the white sugar is controlled, according to the procedures established for its subsequent conduction to the storage silo.

CR 8.5 The process of liquefying the sucrose is controlled, taking into account the commercial demand to dispense it in liquid form, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 8.6 The crystallization of the sucrose is controlled by the regulation of the physical parameters such as: temperature and vacuum pressure, obtaining different types of sugar, according to the production plans.

CR 8.7 The first class sugar is obtained by centrifugation, increasing the washing times.

CR 8.8 The consumption and yields in the sugar processing processes are controlled, identifying the deviations and applying the corrective measures that are within their competence, reaching the required production ratios.

RP 9: Control the quality of the final product and intermediate stages of sugar production, by taking sample and physical tests to verify the monitoring of the parameters established in the production process of obtaining sugar, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 9.1 The samples are taken at the time, place, shape and amount indicated, identifying them and ensuring their unalterability until they are received by the laboratory.

CR 9.2 Samples taken are prepared, following established protocols.

CR 9.3 The operation of the rapid test equipment (pHmeter, refractometer and polarimeter, among others) is checked, using standard samples.

CR 9.4 The physical "in situ" tests, such as: ash, color, pH, Brix grade, are performed, following established protocols.

CR 9.5 The results of the physical tests are interpreted, checking the organoleptic properties of the products and verifying that they are within the established quality requirements.

CR 9.6 The results of the quality tests are recorded in the laboratory book, according to the established system and support.

Professional context:

Production media:

Dry or wet beet silo, shovel for the transport of beetroot from silo to hopper, conveyor belts, water machine guns, canalisations, stone-desarenator, beetroot washing machine, storage hoppers, cortarroots mill, diffusion equipment, diffusion juice pumps, injection water pumps, heat exchangers, metering pumps. Preagrant, encalator, carbonator, filters, evaporators, pumps, steam-driving pipes, cross-sections or crystallizers, heat exchangers, centrifuges, tanks, sugar dryers, conveyor belts and storage silo, sample-taking containers, pHmetro, refractometer.

Products and results:

Preparation of sugar processing equipment and facilities. First-level equipment maintenance operations, carried out. Execution of the desensitization, clearing and washing of the beetroot. Obtaining the cosette. Control of the cosette diffusion process for the extraction of the sugar juice. Control of the juice purification for the production of the evaporation juice. Control of the process of evaporation of the juice to obtain the depurated syrup of output. Control of the crystallization operations of the sugar-treated juice (sucrose). Control of the quality of the final product and intermediate stages of sugar production.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-operational instruction of work. Parts, work records, and incidents. Results of "in-situ" quality testing. Applicable risk prevention, occupational health and environmental regulations. Food safety standards, applicable.

COMPETITION UNIT 2: PERFORM AUXILIARY OPERATIONS TO OBTAIN SUGAR AND THE TREATMENT OF BY-PRODUCTS

Level: 2

Code: UC0300_2

Professional realizations and realization criteria:

RP 1: Get the lime and carbon dioxide slurry, from the limestone and coal collection, for the sugar purification process, controlling consumption and yields, according to process instructions, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The availability of the raw material to feed the lime kiln: limestone and coking coal, is controlled according to the needs of sugar production.

CR 1.2 The operation of the lime kiln, to produce calcium oxide and carbon dioxide is checked at the beginning of each day.

CR 1.3 The richness of the calcium oxide and carbon dioxide produced in the lime kiln, is checked, by means of analysis protocols, established in the process, verifying that it is within the established values.

CR 1.4 The concentration of the lime slurry (Beaume grade), is checked, verifying that it is established to effect the processes of the encalado, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 1.5 The consumption and yields in the process of obtaining lime and carbon dioxide slurry are controlled, identifying the deviations and applying the corrective measures that are within their competence, reaching the required production ratios.

RP 2: Regular drying of the depleted pulp: wet and its subsequent pressing, for obtaining sugar granules of the size, according to established specifications, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 2.1 Pulp pressing facilities are monitored prior to commissioning.

CR 2.2 The adjustment of the dry matter richness of the fresh pulp obtained in the pressing is adjusted to the working specifications.

CR 2.3 The depleted pulp dryer is checked, which is at the temperature set for obtaining the required percentage of moisture, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.4 The dry matter content obtained after drying is verified to be in compliance with the established specifications.

CR 2.5 The status and caliber of the granules presses is checked to conform to the operating specifications, obtaining the product demanded.

CR 2.6 The cooling temperature of the granules is checked before storing them, to avoid subsequent fermentation processes due to moisture.

RP 3: Regular the production of steam for the production of sugar, according to specifications established in the production process and those of the operation of the factory, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 3.1 The consumption of steam with respect to the production needs is adjusted and corrected according to the energy balance in the production of sugar.

CR 3.2 The operation of steam generators is controlled, verifying that the production of steam is within the limits established, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.3 The fuel of the steam boilers is monitored, checking the suitability of the steam boiler.

CR 3.4 The water quality of the boilers is controlled, by the analytical determination of physical parameters, such as: pH, hardness, solids in suspension, conductivity, among others, following protocols of analysis.

CR 3.5 The boilers are purged according to the technical specification.

CR 3.6 The liquefaction of the sucrose is performed, diluting the white sugar with treated water at controlled temperature in the proportions established in the production process.

CR 3.7 The information of the auxiliary operations for obtaining sugar and the treatment of by-products is recorded in the established support, following the working instructions of the production process.

RP 4: Control the purification of effluents and methane obtained in the production of sugar, from the slurry of lime and carbon dioxide, by means of aerobic and anaerobic treatments in the purification plant to meet the specifications established in the production process, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 4.1 The driving of the effluent, such as: washing water, the transport of the beet and other liquid waste, among others, towards the aerobic treatment is controlled, maintaining the flow or flow, according to specifications established in the production process.

CR 4.2 The elements: rafts, agitators, decanters, among others, are checked, verifying that they work for the aerobic treatment of effluents to be produced without alterations or stops.

CR 4.3 The temperature of the effluent is controlled, by cooling by heat exchanger, before the anaerobic process.

CR 4.4 The anaerobic digestion produced by the bacteria from the scrubber sludge is controlled, by means of the level indicator of the gas meter.

CR 4.5 The operation of the anaerobic purification plant is controlled, verifying the activity of the digestive sludge digestive bacteria, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 4.6 The operating conditions of the pHmeter, the regulator and the product dispenser are checked, by means of pH control and flow of effluent flow.

CR 4.7 The conduction to the boiler of the methane produced from the slurry of lime and carbon dioxide is checked, by the verification of the valves of regulation, safety, the gas meter and the burning of the methane in the torch, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 4.8 The quality of the discharge water is verified by specific analytical tests that comply with the parameters required by the corresponding hydrographic basin organism.

Professional context:

Production media:

Lime Oven, calcium oxide extractor and slurry mixer, slurry pumps, carbon dioxide extractor, pulp presses, conveyor belts, presses water pumps, pulp dryer, silos, pellet presses, molasses and vinaza pumps. Boilers, heat exchangers, water tanks, manometers, temperature probes, pHmeters, flow meters, indicators and level regulators, turbocharger, heat-fired conduction pipes, control valves, safety valves, pressure pumps, burners, gasoil, natural gas, and methane. Anaerobic digester, gas meter, pHmeters, heat exchangers, filters, torch, metering and buffer of pH, pipes, valves of regulation and safety, motor valves, bacteria, installation of oxygen, decanters, agitators.

Products and results:

Control of obtaining lime slurry and carbon dioxide, from limestone and coal collection. Drying control of the depleted (wet) pulp and its subsequent pressing. Regulation of the production of steam. Control of the purification of effluents and methane obtained in the manufacture of sugar.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-operational instructions for work. Parts, work records, and incidents. Results of "in-situ" quality testing. Applicable risk prevention, occupational health and environmental regulations. Food safety standards, applicable.

COMPETITION UNIT 3: VERIFY AND DRIVE SUGAR PACKAGING OPERATIONS

Level: 2

Code: UC0301_2

Professional realizations and realization criteria:

RP 1: Prepare the work area and auxiliary sugar packaging equipment to avoid interruptions in the production process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The work area and the sugar packaging equipment are checked, which are operational, and free of waste, following the established guidelines of the production process.

CR 1.2 The auxiliary sugar packaging equipment is prepared in accordance with the production schedule, making the changes in tools: moulds, blades, cylinders, among others, according to work instructions.

CR 1.3 The stop and start operations of the auxiliary sugar packaging equipment are carried out in accordance with the sequences laid down in the work instructions, using the specific controls, in compliance with the applicable regulations.

CR 1.4 The cleaning and disinfection parameters of the work area are verified to meet the requirements.

CR 1.5 Failure in the operation of the sugar packaging equipment is detected, corrected or reported to the maintenance service as appropriate.

CR 1.6 The first level maintenance of the auxiliary packaging equipment is carried out in the form and periodicity established in the maintenance plan, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

RP 2: Prepare specific sugar packaging materials and equipment, in accordance with the regulations laid down in the procedure manuals, for the production of bags, bags, liquid sugar, sagging or individual bags, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 Sugar packaging specifications, such as: format, type of packaging and material, process and method of packaging are interpreted, according to the product to be processed.

CR 2.2 Specific sugar packaging machines and equipment are regulated, until the timing and timing required by the production instructions are achieved, in compliance with the applicable regulations on the prevention of occupational, environmental and food safety risks.

CR 2.3 The supply of the consumables for the sugar packaging is requested from the warehouse, according to the established production rate.

CR 2.4 The provision and adaptation of the sugar packaging materials is checked, verifying compliance with the specifications, such as: type and quality of the material, size, thickness, coatings and coverings, closures, among others.

CR 2.5 The contents of the labels and labels on the packaging or packaging of the sugar product are checked for indications that correspond to the product to be labelled.

RP 3: Desensitize the sugar to proceed to its distribution, according to the applicable technical instruction, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.1 The process of desensitizing the sugar is carried out, placing the sugar in the different hoppers according to the final destination, complying with the applicable regulations.

CR 3.2 The equipment (conveyor belts, bucket lift and continuous weighing scale) are checked, verifying the operation, adjusting to the requirements of the corresponding technical instruction of the product to be processed, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.3 Physical parameters such as: temperature and humidity of the silo are checked by thermometers and hygrometers to conform to the technical instructions, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.4 The sugar samples to be desensitized are taken and sent to the factory laboratory to carry out the corresponding analytical tests, verifying the correspondence of the analytical report of the laboratory with the technical specification of the unsilted sugar.

CR 3.5 The correspondence of the laboratory analytical report is verified with the technical specification of the sugar to be desensitized.

RP 4: To remove the desensitized sugar, to drive it to storage, by means of the equipment established, according to technical specifications, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 4.1 The level of the sack-fill hopper is checked before proceeding to ensacar according to the technical specification.

CR 4.2 The sugar-coating equipment, such as: tolvin, dispenser, continuous weighing scale, sewing machine and conveyor belt complex, among others, is proven to be operational, previous revisions established in the production process.

CR 4.3 The characteristics of the sacks are checked in the unpacking that meet the technical specifications.

CR 4.4 The bag filling process is initiated by placing the bags in the dispenser, verifying that the weight is established in the production process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 4.5 The sack is sewn with the sewing machine, taking care that the closure is tight and no sugar spills occur.

CR 4.6 The transport of the sack is done by tape to its final storage.

RP 5: Package the desensitized sugar, using the corresponding equipment, in compliance with the technical specifications, to be used for storage, complying with the applicable regulations of packaging, prevention of occupational risks, environmental and food safety.

CR 5.1 Packaging equipment, such as: strainer, package trainer, sugar dispenser, package closed and transport equipment, among others, is found to be operational, previous revisions established in the production process.

CR 5.2 The paper coil is checked to meet the corresponding technical specifications, with respect to: color, gramage and graphic printing, among others for its subsequent location on the machine.

CR 5.3 The paper coil is located in the packaging equipment.

CR 5.4 The strainer is provided with a tail, which must comply with the technical specifications in compliance with the applicable regulations for the prevention of packaging, occupational risks, environmental and food safety.

CR 5.5 The sugar packaging equipment is put into operation, checking that the number of packages, is in line with the production process.

CR 5.6 The effective weight for each batch is verified to match what is established in the production process.

RP 6: Load desensitized sugar into tanks for bulk distribution, controlling the cleaning and state of the tanks, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 6.1 The cisterns are loaded, noting the sugar class and their correspondence with the order.

CR 6.2 The cleaning of the tank is sensibly checked by visual examination which is free of unwanted objects and odours, requesting the cleaning certificate from the carrier.

CR 6.3 Sugar discharge hoses are placed in the tank, filling each compartment of the tank, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 6.4 Sugar loading mouths are closed, checking that there are no sugar leaks and the seal is obtained from the tank.

RP 7: Store pallets with bags and packages of sugar, as established, to ensure their preservation, complying with applicable regulations on the prevention of occupational, environmental and food safety risks.

CR 7.1 The warehouse floor, transportation systems, and other auxiliaries are cleaned according to established guidelines, checking that they are fit for use.

CR 7.2 The pallets are protected with plastics, avoiding possible humidity so that the corresponding bags can be placed on top of these.

CR 7.3 The composition of pallets is made by package units, optimizing the space for maximum use and avoiding deterioration of the same, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CR 7.4 The retracting, identified, and loped of the formed pallet is performed at the end thereof, checking the correspondence between the label and the product.

Professional context:

Production media:

conveyor belts, bucket lift, hopper, sewing machines, continuous weighing scales, packers, package trainers, strainer, palletizer, retraction.

Products and results:

Preparing the work area, auxiliary sugar packaging equipment. Desensitizing sugar to proceed to its distribution. Sugar and packaging of sugar. Sugar desensitized in tanks for bulk distribution, charged. Storage of pallets with bags and packages of sugar.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-operational instruction of work. Parts, work records, and incidents. Results of "in-situ" quality testing. Applicable risk prevention, occupational health and environmental regulations. Food safety standards, applicable.

TRAINING MODULE 1: BASIC SUGAR PROCESSING OPERATIONS

Level: 2

Code: MF0299_2

Associated with UC: Verify and drive sugar processing operations

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Identify the requirements for the preparation and maintenance of the first level of the sugar extraction equipment, considering the stage of the process.

CE1.1 Explain the operation and constitution of equipment used in the sugar industry.

CE1.2 Identify devices and safety measures for machines and equipment handled.

CE1.3 Describe the cleaning of machines and equipment by manual and/or automatic procedures, reaching the optimum level to ensure processes and products.

CE1.4 Explain the adaptations of the required equipment for each type of extraction.

CE1.5 Recognize the sequence of the equipment-march operations.

CE1.6 Explain the anomalies that are most frequently presented during the use of machines and equipment.

CE1.7 In a practical sugar extraction scenario, from a given equipment:

-Identify items that require maintenance.

-Run the first-level maintenance operations.

C2: Apply the techniques of desensitization, clearing and washing of raw material (beets), identifying the type of machinery used, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CE2.1 Check the state of the raw material in the silo, to adjust the equipment to the state of the same, taking care of the different types of sugar: glass, pellet, brunette.

CE2.2 Describe the desensitization, cleaning, washing, and milling operations, indicating, in each case, the necessary machinery, as well as the conditions of execution.

CE2.3 Describe the various types of waste obtained, the methods of disposal and collection and their possible use.

CE2.4 In a scenario of preparing raw material, from a given project:

-Evaluate the characteristics of the incoming product and recognize the operations.

-Select the teams.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Compare the characteristics of the raw material prepared with those specified, to implement the appropriate corrective measures.

-Check the operation of the equipment (conveyor belts, clearing, laundry, mills, diffusion), so that there are no discontinuities in the process.

C3: Describe the extraction of the diffusion juice from the central panels, checking the status of the beet, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CE3.1 Define the various process control teams indicating, in each case, their application, the machinery to be controlled, and the conditions of execution.

CE3.2 Describe the conditions for the cut of beetroot in strips (cosettes), considering the applicable regulations of prevention of occupational risks, environmental and food safety.

CE3.3 In a scenario of extraction juice extraction, based on established conditions:

-Compare the different data obtained in the control panels with the requirements, depending on the type of raw material worked.

-Rate the characteristics of the incoming product, recognizing the production parameters.

-Check if the characteristics of the intermediate product conform to what you specify.

-Apply corrective measures when a deviation is observed in any of the control parameters.

-Review the generated records to check if the set goals have been obtained.

C4: Apply the precise diffusion juice debugging processes to achieve the required quality, complying with applicable regulations for the prevention of occupational, environmental and food safety risks.

CE4.1 To differentiate the processes of purification of the diffusion juice in order to relate them to the different products and processes, according to obtaining sugar of more or less purity or richness.

CE4.2 Identify the control conditions and parameters of the various operations (pH, Brix grade, sugar percentage, purity, alkalinity, lime salts, color, and temperature).

CE4.3 Describe the treatments that can be received by the by-products of the calcocarbonic purification, according to its characteristics and utilities.

CE4.4 Recognize the usual consumption and yields in the debugging processes and the procedures necessary for their calculation.

CE4.5 In a scenario of calcocarbonic debugging of diffusion juice, from a given project:

-Rate the level of preparation of raw materials and recognize the necessary operations.

-Select and assign the parameters, by operating the machines on a distrally.

-Apply specific hygiene and safety measures in handling and handling products.

-Contrast the characteristics of the extracted product and the by-products with the requirements and, if necessary, deduce the appropriate corrective measures.

-Calculate and contrast the consumption and yields obtained with the expected ones, justifying the deviations.

C5: Analyze the evaporation of the juice to lead the process of sugar processing from the central panels, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CE5.1 Describe the various process control teams indicating, in each case, their application, the machinery to be controlled and the conditions of execution.

CE5.2 In a practical case of evaporation of the juice, within the process of sugar processing, based on established conditions:

-Analyze the different data extracted from the panels, depending on the type of raw material worked.

-Rate the characteristics of the incoming product, recognizing the production parameters.

-Check that the characteristics of the intermediate product are required and that the sugar processing process is in line with the specifications.

-Apply the appropriate corrective measures when a deviation is observed in any of the control parameters, considering the applicable regulations.

-Review the generated records to check if the set goals have been obtained.

C6: To differentiate the processes of crystallization, centrifugation, drying and silage, in order to achieve the required quality of sugar, complying with the applicable regulations of prevention of occupational risks, environmental and food safety.

CE6.1 Identify the different processes of obtaining the sugar, associating them with the equipment and relating them to the different products.

CE6.2 Defer the values of the control parameters, such as: pH, Brix grade, sugar percentage, purity, and color in the liquid from the sugar room.

CE6.3 Describe treatments that can be received by the by-products of obtaining sugar, depending on their characteristics and utilities.

CE6.4 Recognize the usual consumption and yields in the debugging processes and the procedures for their calculation.

CE6.5 In a scenario of obtaining sugar, from a given project:

-Verify the level of raw material preparation and recognize the necessary operations.

-Determine the operating parameters and operate the machines properly.

-Apply specific hygiene and safety measures in handling products.

-Compare the product characteristics and by-products obtained with the required technical specifications.

-Calculate and contrast the consumption and yields obtained with the expected ones and justify the deviations.

C7: Determine test methods to check the results of samples derived from the production process.

CE7.1 In a practical scenario of quality testing within the sugar processing process, based on established conditions:

-Verify that the sample corresponds to form and mode of collection with the indications specified in the instruction manual.

-Check that the measurement equipment for rapid tests is calibrated.

-Interpret the results of the tests performed, verifying that the quality parameters are within the required specifications.

-Apply the corrective measures set out in the quality manual for detected deviations, by issuing the appropriate report.

C8: Determine the necessary protection measures to ensure personal security during the process.

CE8.1 Recognize the different personal protective equipment required for each position or work area.

CE8.2 Recognize the different security devices on machines and equipment.

CE8.3 Specify which protection measures are required in handling products.

CE8.4 Describe the purpose, characteristics and symbology of signals indicative of areas, actions or situations of risk or emergency.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.7; C2 with respect to CE2.4; C3 with respect to CE3.3; C4 with respect to CE4.5; C5 for CE5.2; C6 for CE6.5; C7 for CE7.1.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Comply with the production standards set by the organization.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Maintain an assertive, empathetic and conciliatory attitude with others; demonstrating cordiality and kindness in the treatment.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Contents:

1. Preparation and maintenance of facilities and equipment

Concept and levels of cleanliness.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

hygienic-sanitary conditions of establishments, warehouses and premises.

Cleaning systems and equipment.

Signaling and isolation techniques for areas or equipment.

First level maintenance of equipment used in the process of sugar processing: protection systems in machines and manufacturing equipment.

Maintenance operations: production equipment and transportation systems. Grease of machinery.

Stop and machine startup sequences, relationship to other departments.

Subhealing of small anomalies in production equipment.

Replacement of parts or spare parts.

Parts Adjustments.

Organization and cleaning of tools and facilities.

Products used in cleaning machines and equipment.

2. Beetroot reception, sampling and testing to be performed on the quality of the sugar

Process of silage and desensitization of beetroot.

Factory beet supply process: wet or dry.

Handling of clearing and laundry by automatisms.

conveyor and distribution tape: use and operation.

Evacuation, destination and use of water used for trawling, clearing and beetroot washing.

Storage.

Mills and Broadcast.

Dosage of sampling.

Grade Brix, Beaume, pH, alkalinity

Type color, conductive ash.

3. Processing process, obtaining the different types of sugar

crystallization process. Rate of regularity of the crystal.

grinding or grinding process.

Grinders cortarroots.

Cosette Heavy.

Broadcast process.

The corrugated cut: increase of the friction surface.

Type and characteristics of ingredients (single water, sulphuric acid, sulphur dioxide, bacteriostats, bactericides, antifoaming agents).

Glass.

Pille.

brunette.

4. Debugging process

Efficiency of the degree of purification depending on the type of sugar to be obtained.

Carbonic calc Purge.

The juice debugging process.

Debug parameters: temperature, pH, alkalinity, lime salts and flow rates, deposit levels.

Juice filters: features and conditions of use.

Evacuation of filtrate residues (foams).

Addition of auxiliary products, according to laboratory specifications: antifoaming, sulphur dioxide, soda.

5. Processes of evaporation, crystallization and centrifugation in the production of sugar

Process of evaporation of juice obtained from debugging.

Concentration in brix grades of the juice.

Evaporation of various effects: reuse of steam (successive evaporations).

Juice input valves: handling and operation.

Evaporative boxes: operation and operation.

Knowledge of required levels in each evaporative box.

Use and reuse of condensed water.

Sugar processing process.

Syrup cooking process.

Handling and operation of the cooking tacks.

Theory of crystallization.

Qualities and characteristics of the various cooking products.

First and second quality product properties.

Operation and handling of the centrifuge.

Different use and yield of the by-products obtained from cooking.

Theory of centrifugation.

Centrifugation process of the first cooked masses.

Sugar drying parameters.

Handling and operation of the dryer.

Cooling.

Characteristics and qualities of sugar: first and second.

Vertical crystals: handling and operation.

Temperature of the crystallizers. Effects on the exhaustion of molasses.

Uses and redistribution of rich honey and poor honey in different processes.

Sugar storage.

6. Applicable rules

Personal protective equipment, according to applicable regulations.

Security devices on machines and installations.

Precautions for handling products.

Preventative signals.

Applicable regulations on the prevention of occupational, environmental and food safety risks.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the verification and conduct of the sugar processing operations, under the conditions set out in the quality procedure manuals, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: AUXILIARY SUGAR PROCESSING OPERATIONS

Level: 2

Code: MF0300_2

Associated with UC: Perform auxiliary operations for obtaining sugar and treating by-products

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: To analyze the conditions in which the lime oven and the dairy workshop are located in a sugar industry, considering the sequence of the production process, complying with the applicable safety regulations, occupational, environmental and food safety risks.

CE1.1 Describe the process of obtaining lime slurry in the sugar industry, considering the applicable safety, occupational, environmental and food safety regulations.

CE1.2 In a scenario of obtaining lime slurry, based on established conditions:

-Check that sufficient matter (coal from cock and limestone) is available, to obtain the carbonic and lime slurry needed to supply the factory in the established production.

-Check that the state of the equipment (pumps, motors, extractors, mick of slurry) and operation, conform to the technical specifications.

-Sort the production operations sequences of the slurry and carbon dioxide.

C2: Determine the processes of pressing and drying of pulp, verifying the conditions of the same; complying with the applicable regulations of safety, occupational, environmental and food safety risks.

CE2.1 Specify the associated risks in the process of sugar processing, referring to the pressing and drying of the pulp.

CE2.2 In a practical case of pressing and drying the pulp, based on established conditions:

-Verify that the pressing and drying of pulp and equipment meets the required conditions, according to the technical instructions.

-Check that the dry matter values of the pressed pulp are within the set interval.

-Rate the efficiency of the pulp dryer, depending on the flow and dry matter of the incoming pressed pulp and the dry matter of the outgoing dry pulp; complying with the applicable safety, occupational, environmental and food safety regulations.

C3: Describe the process of pressing the dry pulp, determining that granules are obtained (pellets).

CE3.1 Define that the state and the caliber of the presses are adequate to obtain the granule of the demanded length and thickness.

CE3.2 Describe the addition of molasses to dry pulp.

CE3.3 Determine the required storage temperature of dry pulp and pellets.

C4: To effect the energy balance of the sugar industry, adjusting the supply with the demand for steam, complying with the applicable safety regulations, occupational, environmental and food safety risks.

CE4.1 Explain the concepts of energy balance and the factors that make it up: demand for steam, production and energy adjustment.

CE4.2 Relate water vapor with the function it performs in the production process.

CE4.3 Describe the boiler measurement and calibration elements and equipment and the steam regulation method.

CE4.4 Explain the associated risks, in accordance with applicable regulations.

CE4.5 In a scenario of steam demand adjustment, from a given project:

-Calculate the demand for steam to adjust the production of steam to the requirements of the process.

-Check that the values of the water parameters of the boilers, such as pH and suspended solids, are within the established range.

-Verify that sufficient fuel is available to obtain the demanded vapor.

-Check that all the measuring equipment in the boiler is calibrated and functioning properly, as specified.

-Meet the documentation assigned in the sugar industries to control the production of steam and its consumption.

C5: Apply the effluent purification technique in a sugar industry; complying with applicable safety regulations, occupational risks, environmental.

CE5.1 Describe the measures employed in the sugar industry for water purification.

CE5.2 Identify equipment and facilities, relating their constituent elements to the functions they perform.

CE5.3 Explain the chemical and biological characteristics of water that has been cleaned up in the sugar industry, considering the applicable safety, occupational, environmental and food safety regulations.

CE5.4 In a practical scenario, in which water purification techniques are applied in a sugar industry, from a given project and conditions:

-Identify the equipment required in an aerobic treatment, describing these and their functions: rafts, agitators, oxygen supply equipment, decanters.

-Act with proper dexterity in the treatment of water purification.

-Check that the aerobic treatment is performed, according to the requirements specified in the procedure manuals.

-Check that the effluent meets the required characteristics (temperature, suspended solids, pH) to be introduced into the anaerobic digester.

-Verify that the operation of the anaerobic digester is adequate, valuing the flow of methane gas produced, complying with applicable safety regulations, occupational risks, environmental.

C6: Analyze the activity of the scrubber sludge, the production of methane, as well as the characteristics of the purified water; checking the agreement with the established values, complying with the applicable safety regulations, occupational risks, environmental.

CE6.1 Explain the risks associated with the debugger process within the sugar processing process.

CE6.2 In a practical scenario of analysis of the activity of the sludge scrubber, methane production, as well as the characteristics of the purified water, from a given conditions:

-Check that the digester bacteria are well fed and at the right temperature, by measuring the activity of the bacteria.

-Verify that the pHmeter is calibrated and that its operation is adequate and that the product regulator is in suitable conditions.

-Check that the flow of methane produced is driven to the gas meter and from there to the boiler, handling all the safety elements properly, complying with the applicable safety regulations, occupational risks, environmental.

-Compare the values of the parameters of the purified water determined in the laboratory, with those set out in the technical specifications.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.2; C2 with respect to CE2.2; C4 with respect to CE4.4; C5 with respect to CE5.4; C6 with respect to CE6.2.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Contents:

1. Lime oven, production of slurry and carbon dioxide

Lime Oven: operation and handling.

Use and characteristics of limestone and coking coal.

lime slurry: control of concentration and flow rate.

Operation of the machinery used in the production of slurry: mick, vibrators, hydrocclones.

Applicable regulations.

2. Pulping and drying of pulp

Pulp pressing process.

Pulp drying process.

Process of making granules or pellets.

Handling and operation of palletizers.

Handling and operation of presses.

Characteristics and types of rollers and arrays of presses.

Times and cooling temperatures for the pellets.

Storage conditions.

Applicable regulations.

3. Boilers and steam generators

Importance of the production of steam in a sugar plant.

Operation and handling of boilers.

boilers control parameters: water level, steam pressure, fuel pressure, smoke temperature, boiler feed water quality, boiler water characteristics.

Boiler parts: cleaning, use and small arrangements.

Handling and function of burners, filters, blowing of boilers, blowers.

Control of the production of steam and its distribution.

Applicable regulations.

4. Purification of effluents and methane

Importance of the wastewater treatment process.

Components and elements of a water purification plant.

Importance and use of waste water in a sugar.

Preservation of the environment: regulations regarding your professional area.

Handling and operation of decanters, sludge pumps, desarenator, digesters, waste water decanting rafts.

Final process of the decanted mud.

Reuse and functions of recovered water.

Applicable regulations.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of auxiliary operations for the production of sugar and the treatment of by-products, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: PACKAGING OPERATIONS AND CONTROL

Level: 2

Code: MF0301_2

UC Associate: Verify and Drive Sugar Packaging Operations

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Identify the requirements and perform the first level maintenance and preparation operations of the sugar packaging machines and equipment, complying with applicable safety, occupational and environmental risks.

CE1.1 Interpret the maintenance manuals for equipment and packaging machines by selecting the first level operations.

CE1.2 Specify the reglages to be made to a format change in the package.

CE1.3 List and explain the meaning of the reviews to be carried out before the start or stop of a line or packaging equipment.

CE1.4 In a practical sugar packaging scenario, based on a given condition:

-Recognize the most frequent incidents arising in a line or packaging equipment and deduce the possible causes and preventive and corrective measures to be taken.

-Order and characterize the sequence of cleaning operations of a line or packaging equipment at the end of each batch taking into account processed products.

-Apply the first level maintenance measures and prepare the sugar packaging machines and equipment.

-Apply the necessary personal security measures to the job.

C2: Characterising materials and packaging for packaging and labelling, relating to their characteristics with their conditions of use, in the case of packaging, such as: sacks, individual bags or 1 Kg bags, considering the applicable regulations on packaging, safety, occupational and environmental risks.

CE2.1 Classify packaging and packaging materials that are most used in the sugar industry, according to the applicable regulations on packaging, safety, occupational and environmental risks.

CE2.2 Describe the characteristics and conditions of use of the various packaging materials and packaging materials.

CE2.3 Point out existing incompatibilities between materials and packaging and food products.

CE2.4 Recognize the materials for labeling and associate them with the most suitable food packaging and products.

CE2.5 Describe the auxiliary packaging elements (queues, staples, closures).

C3: Value the desensitization of sugar, as established; considering the applicable regulations of packaging, safety, occupational and environmental risks.

CE3.1 Explain the operation of the equipment, (hoppers, bucket lift, scale, hoses), considering the applicable regulations of packaging, safety, occupational and environmental risks.

CE3.2 Specify the sugar desensitive operations sequences.

CE3.3 Verify that the silo temperature and humidity correspond to the specified.

CE3.4 In a practical sugar packaging scenario, from given conditions:

-Make a sample of sugar that will be desensitized by sending it to the factory laboratory for further analysis (solution color, type and ash-conductive ash, total sugar points), giving rise to its classification.

-Decide the time of the operation.

-Act, handling the controls of the desensitization, so that the rhythm is correct.

-Regular environmental conditions.

C4: Determine the processes of desensitizing sugar towards its assembly, considering the applicable regulations of packaging, safety, occupational and environmental risks.

CE4.1 On a practical sugar desensitization scenario, based on established conditions:

-Verify that the installations and equipment of the assembly (tolvin, dosing, scale of continuous weighing, sewing machine and conveyor belt complex) are as specified in the technical instructions; considering the applicable regulations of packaging, safety, occupational and environmental risks.

-Check that the bags comply with the required technical specifications, placing them for use.

-Check that the weight of the bags corresponds to the required technical specification.

-Verify that the transport of the bags is done properly, avoiding breakages, hooks.

C5: Apply desensitized sugar packaging techniques, considering the applicable regulations for packaging, safety, occupational and environmental risks.

CE5.1 In a convenient sugar packaging scenario, from a given condition:

-Verify that the packaging facilities and equipment (packer, package trainer, sugar dispenser, package closed and transport equipment) are as specified in the technical instructions considering the applicable regulations for packaging, safety, occupational and environmental risks.

-Check that the paper coil meets the corresponding technical specifications (color, gramage, graphic printing).

-Check that the strainer is full and has the specified queue quality for the package formation.

-Verify that the effective content of weights is performed.

C6: Determine the desensitization of sugar for bulk shipment; complying with applicable regulations for packaging and occupational hazards.

CE6.1 In a scenario of desensitizing, from given conditions:

-Check that the load order corresponds to the type of sugar to be loaded.

-Verify that the interior of the cisterns is clean and free of moisture and odours.

-Verify that the sugar discharge hoses into the tank are located in the specified tank compartment; complying with the applicable packaging and occupational hazards regulations.

-Check that the loading mouths are closed, proceeding to the seal of all outputs.

C7: Apply bag storage techniques and sugar packages; complying with applicable packaging and occupational risk regulations.

CE7.1 In a scenario of storing bags and sugar packets, from a given condition:

-Check that storage facilities are required, according to the appropriate technical instructions.

-Protect the moisture pallets, placing the bags on them; complying with the applicable regulations for packaging and occupational hazards.

-Perform the composition of packets for the formation of pallets.

-Proceed to the retractor, identified and loped from the pallets.

C8: Determine the risk factors and situations for safety and the prevention and protection measures applicable to packaging.

CE8.1 Identify the most common risk factors and situations in the packaging area of the sugar industry and deduce its consequences.

CE8.2 Interpret the most relevant aspects of the regulations and safety plans relating to the packaging area of the sugar industry: preventive measures, signs, specific rules for each post, action in case of accident and emergency.

CE8.3 Recognize the purpose, characteristics and symbology of signals indicative of areas or situations of risk or emergency.

CE8.4 List the properties and explain the form of employment of the garments and personal protective elements of the jobs of the packaging area.

CE8.5 Describe the general safety conditions and devices of equipment used in packaging in the sugar industry.

CE8.6 Relate information on the toxicity or dangerousness of the products used with the protective measures to be taken during their handling.

CE8.7 Explain the procedures for action in case of fires, steam and chemical escapes and characterize the means used in their control.

CE8.8 Separate and classify the waste generated in the packaging process, store correctly until delivery to the waste manager.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.4; C3 for CE3.4; C4 for CE4.1; C5 for CE5.1; C6 for CE6.1; C7 for CE7.1.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Demonstrate flexibility to understand changes.

Contents:

1. Maintenance and preparation of packaging machines and equipment

Packaging equipment.

Packaging and containers in the sugar industry.

Maintenance of machines and equipment.

Cleaning and hygiene in packaging.

2. Sugar silo, sugar-sagging

Conditions and maintenance of a sugar silo.

Silage Process.

Desensitization process.

Characteristics of the sacks.

Ensing process.

Dosage, heavy, and stitching of sacks.

Transport and storage.

3. Sugar packaging and filling of liquid sugar containers

Features and Maintenance of a Packaging Equipment.

Identification and spool location.

Package training.

Filled out of the package.

Closed of the package.

Heavy of the package.

Retractable Package Units: Azucarlos.

Filling of glass containers.

4. Dispatch in bulk

Characteristics and maintenance of expedition equipment.

Sugar powder formation.

Characteristics and inspection of tanks.

Load of tanks.

Verification and sealing of cisterns.

5. Applicable rules for packaging and safety and hygiene

Good hygiene practices.

Good handling practices.

Safety and occupational health at the packaging plant.

Control and monitoring systems of the packaging plant.

Application of environmental regulations to the packaging process.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the verification and conduct of sugar packaging operations, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX VI

PROFESSIONAL QUALIFICATION: BREWING

Professional Family: Food Industries

Level: 2

Code: INA108_2

General Competition

Control and prepare raw and auxiliary materials, perform malting operations and execute and control operations necessary to obtain malt, musts and beers.

Competition Units

UC0311_2: Control and prepare raw materials and perform malting operations

UC0312_2: Perform the processing of the must by following the established procedures

UC0313_2: Drive the fermentation, maturation, filtration, and finish processes of the beer

UC0314_2: Control the beverage packaging and conditioning process

Professional Environment

Professional Scope

Develops its professional activity in the production department in collaboration with the department of quality and maintenance, in the food industry, dedicated to the production of beer, in entities of a private nature), in companies of size, medium or large, for account of others. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the productive beverage sector, in the subsector related to brewing and obtaining malt.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Raw Material Receptionists

Supply and inventory control employees

Malters

Malt Cockers

Must Cockers

Beers and Beers Makers

Working with the production of alcoholic beverages other than wine

Beer Bodegueros

Beverage Packaging Section Operators

Beverage packaging machine operators

Associated Training (360 hours)

Training Modules

MF0311_2: Malt elaboration (90 hours)

MF0312_2: Mash (90 hours)

MF0313_2: Fermentation, ripening and finishing of beer (120 hours)

MF0314_2: Packaging and conditioning of beverages (60 hours)

COMPETITION UNIT 1: CONTROL AND PREPARE RAW MATERIALS AND PERFORM MALTING OPERATIONS

Level: 2

Code: UC0311_2

Professional realizations and realization criteria:

RP 1: Prepare the area of work (post, environment and easements) of malting of barley, to avoid contamination of the product process, according to the indications of the production sheets and complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The technical beer production sheets are used, extracting information about the products, planning of the reception procedures, storage and conditioning of materials for the malting process of the barley.

CR 1.2 Production equipment (pump-transport, soaking and germination tanks), protection equipment, tools and tools are selected according to the process, using the production information sheet, making the changes indicated in the working instructions of the corresponding operation.

CR 1.3 Cleaning of production equipment and transport systems is checked at the beginning of each day, shift or batch, ensuring that they are ready for use according to the guidelines set out in the work instructions.

CR 1.4 The cleaning of the facilities is carried out, applying the cleaning and disinfection programs established, by manual or automatic methods (CIP equipment), by using the area with the regulatory signals, following working instructions, of the production and safety plan established.

RP 2: Regular equipment used in malting operations, according to the indications of the production sheets and their instructions for use, to ensure production.

CR 2.1 The equipment (pump-transport, soaking and germination tanks, calibration machines, sifting and sorting of the grain, dust and straw fans, among others) are regulated according to the established production schedule, changing the tool as indicated by the work instructions of the corresponding operation.

CR 2.2 The operating parameters of the machines (humidity and temperature, among others) are checked, using the necessary tools, tools and equipment, depending on the intended operations and permitted tolerances.

CR 2.3 Quality parameters control equipment (humidity, protein content, specific weight, germination and other) at reception and during the malting process, are calibrated according to the performance processes and following the established protocol, readjusting them according to the results of the test operations.

CR 2.4 Equipment stop and start operations are performed according to the sequence set out in the work instructions.

RP 3: Perform first-level maintenance operations of equipment, machines, and tools used in the malting process of barley, to prevent unproductive outages, complying with applicable regulations on the prevention of occupational, environmental and food safety risks.

CR 3.1 The operation of equipment, machines and auxiliary instruments used at reception (speed, temperature, pressure and others) and in the malting procedures of barley (moisture, protein content, specific weight) is checked, taking into account the variables and following the guidelines set out in the work instructions.

CR 3.2 Possible operating anomalies in equipment used in malting (pumps, washing machines, compressors and transport systems, among others) are corrected, acting on the basis of maintenance instructions.

CR 3.3 Parts or items specified as first level that are defective or worn are replaced according to the applicable maintenance plan, in the equipment used in the malting of the barley.

CR 3.4 The operations related to the maintenance carried out are completed, informing the maintenance service of the possible faults detected that exceed their level of competence.

RP 4: Control the reception of raw materials and auxiliary products (primers, malts, additives and others), verifying their quality and correspondence with the requested, to initiate the production process, complying with the applicable regulations on the prevention of occupational risks and food safety.

CR 4.1 The characteristics of the raw materials (primers and malts) and auxiliaries (additives and other) are checked, using the documentation of the goods, with the order of purchase, detecting possible anomalies and rejecting them in their case, according to the established procedures on possible defects (quantity, date of expiry, damages or losses).

CR 4.2 The raw materials and the auxiliaries that comply with the tests performed are selected according to their variety, their origin and analytical characteristics (humidity, calibration, proteins and others) and discharge with the required machinery, without producing damage in the material, according to the inspection plans established by the company and the type of production.

CR 4.3 The products received are weighed with manual or automatic scales, verifying the quantities of the supply, when they are verified corresponding to the order of purchase or note of delivery.

CR 4.4 The barley is stored in the silos according to their origin and variety, checking the hygienic and operational state of the installation before use, in addition to the parameters of temperature and relative humidity, resetting the parameters in case of deviation.

CR 4.5 The information related to the reception and storage process is recorded using the established media and file systems, maintaining the traceability of the production process.

CR 4.6 The malt is issued according to the established rules.

RP 5: Perform the removal and germination operations of the barley grain to cause the development of the enzymatic activity, according to the technical specifications, in compliance with the applicable regulations for the prevention of occupational risks and food safety.

CR 5.1 The barley is cleaned and sorted (sifted), following the work instructions for subsequent silage and removal.

CR 5.2 The barley is stored in the pre-soak silos, adding water and causing the initiation of the enzymatic activity, according to the amounts specified in the instructions of the grain germination process.

CR 5.3 The conditions and quantities required during the barley removal process are controlled, checking the parameters (air intake, carbon dioxide output, wet and dry periods and water temperature among others) through the sensors instruments.

CR 5.4 The effluents of the barley grain soak water are transported to the purification tanks after use, according to the technical specifications.

CR 5.5 The soaked barley grain is transferred to the germination equipment under controlled temperature and humidity conditions, using the reading of the corresponding sensor instruments under the conditions required in the germination process.

CR 5.6 The removal and ventilation is performed, using fans, extractors and rotors in the germination equipment, according to the conditions required to control the enzymatic development.

CR 5.7 The enzymatic development during the process of the germination of the barley grain, is carried out, according to the requirements foreseen in the production process, using the instrumental measures and corresponding sensory tests.

CR 5.8 The information generated during the barley removal and germination process is recorded and archived according to the system and the support set.

RP 6: Carry out the drying and roasting operations of germinated grains to obtain beer, following the established procedures, complying with the applicable regulations for the prevention of occupational risks and food safety.

CR 6.1 The germinated grains are dehydrated, checking the parameters (dehydration temperature, humidity and air flow), established in the working protocols and according to the type of malt to be obtained.

CR 6.2 The germinated and dried grains are tuated with the required grade of tueste, establishing the type of base malt required, by means of the control of time and temperature, according to the work protocol of obtaining malt.

CR 6.3 Degermination is performed, cooling the roasted grain, by controlling the temperature, thus obtaining the malt according to the type of beer that is to be obtained.

CR 6.4 The malt produced is stored in different silos, taking into account variety and manufacturing lot.

CR 6.5 The by-products (grain, powder, raicilla, and other) of the malting process are stored, using the corresponding silos until their subsequent expedition.

CR 6.6 Sample intake is performed by identifying the corresponding batch of manufacturing for laboratory analytical control and "in-situ" testing.

Professional context:

Production media:

Silos, hoppers, scales, bucket lifts. Mechanical and pneumatic transport systems. Cleaning machines (dechiners, triarvejones). Grain classifiers. Deposits. Soaking tubs, germination boxes. Fans, carbon dioxide extractors. Toasters, heat exchangers, cooling batteries. Temperature transmitters, level. Installations for the production of steam. Cold production facilities. Instrumentation equipment. Germinators. Magnets. Bombs. Compressors. Control room. Software and industrial hardware. Computer media. Instruments for testing. Protective equipment, purification equipment and waste disposal equipment. Dosing equipment. Portable data transmission equipment. Protective devices in equipment and machines. Equipment for cleaning and disinfection of installations. Cleaning systems (centralised or not), disinfection and sterilisation of equipment. Equipment for handling other raw materials.

Products and results:

Barley. Barley second. Straw. Malta. Root. Clean, disinfected and operational facilities and equipment for malting.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-working instructions. Technical-health regulations. Cleaning signs. HACCP manual (critical points). Parts, work records, and incidents. Results of "in-situ" quality testing. Regulations on the prevention of occupational, environmental and food safety risks.

COMPETITION UNIT 2: PERFORM THE PROCESSING OF THE MUST FOLLOWING ESTABLISHED PROCEDURES

Level: 2

Code: UC0312_2

Professional realizations and realization criteria:

RP 1: Prepare the work area (position, environment and easements) for the production of the must than beer production, fulfilling the conditions set out in the manual of procedure and the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on the products, the planning of the production operations of must to produce beer and the quality of the malts (wetties, fungi and insects), is obtained, using the technical sheets of production and visually inspecting and organoleptically the malts, in case they are found in sacks.

CR 1.2 The equipment for obtaining musts (mills, boilers and dryers, among others), the tools and the tools are selected according to the intended process, changing the required use in the equipment used in obtaining the must, verifying that they meet the conditions laid down in the manual of procedure, according to the characteristics of the raw material and the product to be obtained.

CR 1.3 The materials (malt, solid and liquid attachments) and useful (protective equipment, portable data transmission equipment and pumps, among others) are selected, using the production sheets.

CR 1.4 The cleaning and disinfection programs on equipment and machines, apply before and after use, obtaining the necessary permits, checking that they are in the conditions of stop, emptying and protection, foreseeing the regulatory time margins and following the working instructions and rules applicable.

CR 1.5 The levels of cleaning, disinfection and/or sterilization of equipment and production machines are checked, ensuring their correspondence with those required by the specifications and work instructions.

CR 1.6 The operating conditions of the equipment and the production machines are verified after the cleaning, correcting the possible anomalies or warning the maintenance service.

CR 1.7 The application of the cleaning and disinfection programs in the facilities is carried out by manual or automatic methods (CIP equipment), taking into account the critical points of the process and its causes, pointing out regulations in the appropriate places, noting the cleaning area and following the working instructions and rules applicable.

RP 2: Regular machines and equipment used in the manufacture of the must, in order to produce beer, according to the indications of the production sheets and the instructions for use, in order to guarantee the production.

CR 2.1 The equipment (filter and filter-press, among others), is regulated according to the established production schedule, changing the tool as indicated by the work instructions of the corresponding operations (maceration, boiling, clarification, cooling and aeration).

CR 2.2 The quality parameters control equipment (humidity, protein content and time, among others) at the reception and during the process of obtaining the must are calibrated according to the performance processes and following the established protocol, readjusting them according to the results of the test operations.

CR 2.3 The operating parameters of the machines (humidity and temperature, among others) are checked, using the necessary tools, tools and equipment, depending on the intended operations and permitted tolerances.

CR 2.4 Production equipment and transport systems are checked at the beginning of each day, shift or batch, verifying that they are ready for use, according to the guidelines set out in the instructions for obtaining the must to produce beer.

RP 3: Carry out the first level maintenance operations of the machines, equipment and tools used in the production of the must, in order to meet the requirements of the technical production sheet, the applicable regulations for the prevention of occupational and environmental risks.

CR 3.1 The operation of the equipment, the machines and auxiliary means used, as well as its variables (humidity and temperature, among others) is checked, adjusting it to what is specified by the technical documentation and instructions of the company.

CR 3.2 Possible anomalies are specified, with respect to the first level elements spent or deteriorated and the operation of the equipment and machines used (filter and filter-press, among others) in the process of making the must, correcting or warning the responsible personnel, according to the maintenance instructions.

CR 3.3 The parts or elements specified as anomalous are replaced and corrected, in the equipment and machines used in obtaining the must to produce beer, restoring its normal operation according to the applicable maintenance plan.

CR 3.4 The documentation referred to first-level maintenance is recorded in the incident history.

RP 4: Carry out the production of the must for the production of beer with the quality and hygiene specified in the technical sheets, controlling the quality of the raw materials and the milling of the malt, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 4.1 The characteristics of the raw materials (malt, solid attachments, liquid attachments) and the auxiliaries are checked, carrying out "in-situ" tests, comparing with the quality requirements established by the company, detecting anomalies and recording the data.

CR 4.2 The malt is ground with the mills, according to the grinding technology applied (dry, wet and conditioned), controlling its parameters of operation, verifying the adjustment of the operation to the established requirements.

CR 4.3 The ground malt is transferred to the empaste boiler or directly to the macerator, controlling the boiler temperature as required in the process of obtaining the must.

CR 4.4 The must is obtained by controlling the quantity and pH of the water, the ground malt, the raw grain and other products added to the different boilers, according to the technical documentation and instructions of the company.

CR 4.5 The program of the operation is controlled, verifying that it corresponds to the milling of the malt and the product to be processed.

CR 4.6 The information generated during the must-get process is recorded and archived, depending on the system and the support set.

RP 5: Perform the maceration operations of the must, controlling the quantities of the added ingredients and the control parameters, for the production of beer, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 5.1 The reception of the mixture in the macerate from the empasté boiler is performed under the established conditions, according to the protocol of the process, controlling the filling rate to avoid oxidations.

CR 5.2 The parameters (times and temperatures) of the maceration process of the malt are controlled in the fillings boilers, both in the heating ramps and in the parking periods, adjusting the time and temperature diagram to the required in the production process of the beer to be obtained (pilsen, black, no alcohol, among others).

CR 5.3 The maceration of the malt is controlled, regulating the speed of agitation, during the process of temperature variation, ensuring the homogeneity of temperature in the mixture, maintaining the quantity of water and steam within the limits of the diagram established in the production process.

CR 5.4 The obtaining of sugars from the amilaceous substances (saccharification) of the must is controlled in the final phase of the process of maceration heating, checking the pH, the levels of starch in the empaste by means of physico-chemical analysis, according to the technology used and the type of beer to be obtained (pilsen, black and no alcohol, among others).

CR 5.5 The information generated during the mash maceration process is recorded and archived according to the system and the support set.

RP 6: To carry out the operations of filtering or casting of the must and of the bagasse, complying with the requirements of the technical production sheet, for the production of beer, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 6.1 The reception of the mixture in the filtering or casting vat (lauter) from the macerator is performed under the conditions set out in the protocol of the process, controlling the filling rate to prevent oxidations.

CR 6.2 The must is filtered (by filter or filter press), according to the established filtration scheme, controlling the saccharification process and valuing the absence of starch, recirculating the must if the characteristics of the first do not conform to the one specified in the protocol.

CR 6.3 The stirring speed of the cutters of the mixture is controlled during the casting process, under the conditions set out in the protocol of the process.

CR 6.4 The washing of the grain is carried out during the filtration process, extracting the bagasse according to the protocol established by the technical production sheet.

CR 6.5 The discharge of the spent bagasse is performed after the casting process is finished, making a rinse.

CR 6.6 The information generated during the process of filtering the must is recorded and archived according to the system and the support set.

RP 7: Carry out the cooking operations of the must, as established by the production information sheet, for the production of beer, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 7.1 The filling rate of the cooking tank or kettle is controlled, complying with the requirements of the production sheet, avoiding oxidations.

CR 7.2 The amount of hops, salts and other extracts are prepared and dosed to the boiled at the time and time established, depending on the production recipe and controlling its homogeneity.

CR 7.3 The process of boiling the must is controlled during the addition of hops and salts, verifying compliance with the conditions established by the working procedure (extract concentration, sterility, protein coagulation, isomerization of hops and elimination of undesirable compounds).

CR 7.4 The amount of water and steam used in the temperature regulation is controlled in the cooking process, adjusting it to the established diagram.

CR 7.5 The cooking times are controlled, as set by the production technical tab.

CR 7.6 The information generated during the process of boiling the must is recorded and archived according to the system and the support set.

RP 8: Make the operations of centrifuging and cooling of the must, complying with the requirements of the technical production sheets, for the production of beer, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 8.1 The must of the cooking vat is transferred to the centrifuge vat, by means of the corresponding pump, by checking the condition thereof, complying with the requirements of the technical production sheet and the applicable regulations of the diameters and links between sections of pipes.

CR 8.2 The drive speed of the must is checked when entering the centrifuge vat, adjusting it to the values set by the production technical tab.

CR 8.3 The must is kept in a centrifugal movement, controlling its temperature and that of the refrigerant liquids, according to the amount to be worked out and the time established by the production sheet, eliminating the turbs according to the protocol established by the company.

CR 8.4 The aerator of the must is checked in the case of being required to be used.

CR 8.5 The temperatures and flow of the must and refrigerant liquids during the passage through the heat exchanger are checked, maintaining their parameters under the conditions set out in the established protocol.

CR 8.6 The information generated during the process of centrifuging and cooling the must is recorded and archived according to the system and the support set.

Professional context:

Production media:

Silos. Hoppers. Scales. Mechanical and pneumatic transport systems. Bucket lifts. Cleaning and peeling machines. Magnets. Deschinators. Cylinder and hammer mills. Deposits. Crude-grain maceration boilers. Fillings boilers. Agitators. Filter vats. Press filters. Centrifuges and decanters. Internal and external kettle. Plate and tubular heaters. Coolant of plates and tubes. Temperature transmitters, level. Pressure transmitters. Installations for the production of cold steam and compressed air. Drying tunnel. Automatic and manual valves. Bombs. Compressors. Control room. Software and Industrial Hardware. Computer media. Instrumental for analysis. Protective equipment. Waste purification and disposal equipment. Automatic cleaning facilities (CIP). Manual cleaning facilities.

Products and results:

Malta, water, hops, attachments. Cold mostos clarified. Bagazo. Waste in conditions of being discharged or evacuated. Clean, disinfected and operational facilities and equipment.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Production and quality testing results. Manual of procedures and instructions for work and incidents. Manuals for quality specifications, safety standards, environment and basic maintenance standards. Applicable rules for the prevention of occupational, environmental and food safety risks.

COMPETITION UNIT 3: DRIVING THE FERMENTATION, MATURATION, FILTRATION AND FINISHING PROCESSES OF BEER

Level: 2

Code: UC0313_2

Professional realizations and realization criteria:

RP 1: Prepare the work area (position, environment and easements) of fermentation, maturation, filtration and finishing of the beer, to avoid contamination of the product process, according to the indications of the production sheets and complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The technical beer production sheets are used, extracting information about the products, planning the fermentation, maturation, filtration and finishing procedures of the beer.

CR 1.2 Production equipment (fillings boilers, filters, filters, press, etc.), protection, tools and tools are selected according to the process, using the production information sheet, making the changes indicated in the working instructions of the corresponding operation.

CR 1.3 The materials (yeasts and musts, among others) and useful (protective equipment, portable data transmission equipment and pumps, among others) are selected, using the production techniques.

CR 1.4 The cleaning of production equipment and transport systems is checked at the beginning of each day, shift or lot, ensuring they are ready for use, according to the guidelines set out in the work instructions.

CR 1.5 The cleaning of the facilities is carried out, applying the cleaning and disinfection programs established, by manual or automatic methods (CIP equipment), by using the area with the regulatory signals, following working instructions, of the production and safety plan established.

CR 1.6 The operating and cleaning conditions of the equipment and the production machines are verified after the cleaning, correcting the possible anomalies or warning the person responsible, proposing measures for their correction or improvement.

CR 1.7 The work area (position, environment and easements) is kept free of elements that may be dangerous or make it difficult to carry out other work, following the safety and health plan established in the company.

RP 2: Regular the equipment used in the operations of the fermentation of the must and the stabilization of the beer, according to the indications of the technical production sheets and the instructions for use, in order to guarantee the production, complying with the applicable regulations of prevention of occupational, environmental and food safety risks.

CR 2.1 The equipment (fillings boilers, filters, filters, press, among others) are regulated according to the established production schedule, changing the tool as indicated by the work instructions of the corresponding operation (fermentation, maturation and stabilization of the beer).

CR 2.2 The operating parameters (temperature and times) of the machines and equipment are verified, using the necessary tools, tools and equipment, depending on the intended operations and permitted tolerances.

CR 2.3 Quality parameters control equipment (temperature probes and pressure transmitters) are regulated according to the performance processes and according to the established protocol, readjusting them according to the results of the test operations.

CR 2.4 Equipment stop and start operations are performed according to the sequence set out in the work instructions.

CR 2.5 Production equipment and transport systems are checked at the beginning of each day, shift or batch, verifying that they are ready for use, respecting the guidelines laid down in the instructions for obtaining the must to produce beer.

RP 3: Perform first-level maintenance operations of the equipment, machines and tools used in the fermentation of the must to prevent unproductive cuts, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.1 The operation of the equipment, machines and auxiliary instruments used in the fermentation of the must (fillings boilers, filters, among others) is verified, taking into account the variables (speed, temperature, pressure and others) and following the guidelines marked in the work instructions.

CR 3.2 The possible operating anomalies are specified, with respect to the first level elements spent or deteriorated and with respect to the operation of the equipment and machines used (cuba-filters and filter-press, among others) in the process of fermentation of the must.

CR 3.3 The parts or elements specified as anomalous are replaced on the equipment and machines used in the fermentation and stabilisation of the beer, restoring their normal operation in accordance with the applicable maintenance plan and informing the maintenance service when they exceed their level of competence.

CR 3.4 The information generated during the first level maintenance process of the computers is recorded and archived according to the system and the support set.

RP 4: Perform operations to prepare the initial conditions of the yeasts that will produce the fermentation of the must for the production of beer, complying with the applicable regulations for the prevention of occupational risks, environmental and food safety.

CR 4.1 The yeasts are prepared, following the protocols established in the production process for the isolation of the required species, according to the type of beer to be obtained (Saccharomyces cerevisiae, for Ale beer; Saccharomyces carlsbergensis, for Lager beer).

CR 4.2 The yeasts are preserved, considering the optimal situation and the concept of generation, following the protocols established in the production process.

CR 4.3 The yeasts are activated, isolating and obtaining the species required according to the type of beer to be obtained, following the protocols established in the production process.

CR 4.4 The tanks are checked before the must is received, where the fermentation process takes place, verifying its status and proceeding to its recovery from any anomaly.

CR 4.5 The traceego of the must to the fermentation tanks is carried out through the lines of the way, using pumps and hoses, according to the protocol established in the production process.

CR 4.6 The temperature of the must in the fermentation vats is verified through the measuring instruments, so that they are maintained between the 15ºC and the 20ºC, to proceed to the yeast sowing.

CR 4.7 The sampling of the must is performed according to the established performance protocols, proceeding to its analytical control.

CR 4.8 The yeasts are sown in the fermentation vats (industrial propagation), introducing a mixture of air and yeast, according to the recipe used in the production protocol.

RP 5: Perform the fermentation operations of the must, controlling the quantities of the added ingredients, the control parameters and the conditioning of the yeasts, for the production of beer, complying with the applicable regulations of prevention of occupational, environmental and food safety risks.

CR 5.1 The temperature of the fermentation tank is controlled by the measuring and control instruments, using the time/temperature fermentation diagrams for each type of beer (Ale or high fermentation between 18 °C and 25 °C from 4 to 6 days; Lager or low fermentation between 6 °C and 10 °C from 8 to 10 days; less than 0ºC for non-alcoholic beers).

CR 5.2 The fermentation tanks are constantly cooled during the fermentation process, maintaining the temperature within the values marked by the fermentation diagrams, following the work instructions according to the type of beer to be obtained.

CR 5.3 The sampling of the fermentation tanks is performed according to the established performance protocols, proceeding to its analytical control.

CR 5.4 Physical tests (CO2, viscosity, surface tension and density, among others) are performed according to the established protocol, detecting possible deviations from the established protocol values.

CR 5.5 The determination of the alcoholic strength resulting from the fermentative activity is performed according to the established protocol, controlling the transformation of the carbohydrates of the raw materials, the result being between 4 and 8% alcoholics or less than 1% in volume in the non-alcoholic beers, depending on the type of beer to be obtained.

CR 5.6 The corrections required throughout the production process of fermentation are performed, solving the detected deviations with respect to the established protocol, by means of physico-chemical and microbiological analytical determinations.

CR 5.7 The information generated during the fermentation process of the must is recorded and archived according to the system and the support set.

RP 6: Carry out the final product collection operations at the end of the fermentation process, recording and archiving the process information, for the production of beer, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 6.1 The yeast is removed after the fermentation is complete, following the established guidelines.

CR 6.2 The control and measurement instruments of the fermentation, maturation and finishing process of the beer are verified, ensuring their operation, proposing solutions, in the presence of any failure.

CR 6.3 Carbon dioxide is removed and purified, using the necessary technical, mechanical and treatment means, storing it in facilities conditioned to this effect, for reuse in other later phases of the process.

CR 6.4 The information generated during the final product collection process is logged and archived according to the system and the support set.

RP 7: Carry out the ripening and conditioning operations of the beer, following the established specifications, in order to maintain the quality conditions of the beer, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 7.1 The transfer of beer to the storage or maturation tanks is performed according to the established work instructions.

CR 7.2 The physical-chemical parameters (color and turbidity, among others) of the beer are controlled during their maturation, through analytical determinations, following the established protocol of analysis.

CR 7.3 The brewing process of beer is controlled in the tanks, through established microbiological determinations (extract, diacetyl and cell counts, among others).

CR 7.4 The physical-chemical stabilization of the beer is performed in the required cases, eliminating the colloidal turb and the yeasts with clarifying substances and with the pre-filtration, after the fermentation-maturation process has been completed, according to the production protocols, making purges at the end of the maturation.

CR 7.5 The stability of the beer is controlled during the saving or ripening phase, at low temperatures and/or by adding to the physical-chemical stabilizing beer, according to the production protocols of each type of beer.

CR 7.6 The techniques of evaporation, continuous correction of vacuum and reverse osmosis are carried out, according to the specifications established for the production of non-alcoholic beers.

RP 8: Perform the beer stabilization operations for packaging, according to the established work instructions, in compliance with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 8.1 Filtering lines are prepared, using disaerated water, diatoms or other auxiliary stabilization and prelayer treatments, according to the requirements set out in the process protocol.

CR 8.2 The process of pre-clarification by centrifugation or other methods is controlled, verifying the operation of the filtration equipment, preventing the dissolution of oxygen, according to the established work instructions.

CR 8.3 The original extract of the beer is adjusted, preparing the facilities and the unaerated water, depending on the technology of concentrated musts used according to the work instructions.

CR 8.4 Additives (hop isomerized and other) prior to filtration are prepared, following the procedure manuals for their dosing.

CR 8.5 The beer is filtered, stabilized, with diatoms and/or prolivinylpolypyrrolidone filters, controlling the parameters of the filtration process (pressure, volume and filtering, among others) and the characteristics of the product (turbidity, dissolved oxygen), establishing performance curves according to the established work instructions.

CR 8.6 The adjustment of the last level of carbon dioxide and final filtration by cartridges or plates is carried out, by natural or forced carbonation, according to the established work instructions, obtaining a bright and stable beer.

CR 8.7 The temperature and analytical parameters of the beer are controlled in the pre-filled tanks, using the measuring and control instruments, before proceeding to their packaging.

CR 8.8 The characteristics of the environment or the atmosphere of the areas of filtration and prefilling are controlled, keeping them within the levels marked in the established work instructions.

CR 8.9 The corrective measures in situations of incidence or deviation are applied in the processes of fermentation, maturation, filtration and finishing of the beer, restoring the balance, stopping the process or requesting technical assistance if it exceeds its level of competence.

RP 9: To carry out the collection, purification and dumping operations of the waste generated in the brewing process, in compliance with the conditions laid down in the manual of procedure and the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 9.1 The different types of waste or waste are collected, verifying the amount and type of waste generated by the production processes, checking that they correspond to the requirements of the procedure manuals.

CR 9.2 The waste is stored in the form and in the specific locations set out in the instructions of the operation, complying with the established legal standards.

CR 9.3 The operation of the equipment and the treatment conditions are regulated according to the type of waste to be treated and applying the requirements set out in the procedure manuals.

CR 9.4 The treatment conditions or parameters of the generated waste are controlled according to the type of waste to be treated, keeping them within the limits set and applying the requirements set out in the work instructions.

CR 9.5 The samples are taken in the form, the points and the amount indicated, producing simple reports based on the visual observations and sending them to the physico-chemical laboratory, following the established procedure.

CR 9.6 The immediate measurement tests of environmental parameters are carried out according to the protocols and using the previously calibrated instruments.

CR 9.7 The results obtained in the collection, purification and discharge of the waste generated in the brewing are contrasted with the required requirements, taking the appropriate corrective measures, communicating the detected deviations.

CR 9.8 The information generated during the process of collecting, purging and dumping the waste generated in brewing is recorded and archived according to the system and the established support.

Professional context:

Production media:

Yeast tanks. Fermentation tanks, storage tanks, decantion Plants of unaerated water. Diatom filters, PVPP, cartridges, sterilizing membrane, tangential filtration. Reverse osmosis. Ultrafiltration. Nanofiltration. Equipment for the production of heat, cold. Measuring equipment, of control. Temperature, pressure, level, conductivity, conductivity, and quick-determination devices for quality parameters: densimeter, Turbidimeter, oximeter, pHmetro, conductmeter. Automatic valves, handbooks. Bombs. Agitators. Beer pressure tanks. Equipment for the production of compressed air, compression and liquefaction of carbon. Online control equipment. Waste disposal purification equipment. Sample shot instrumental. Apparatus for the rapid determination of environmental factors. Carbonators.

Products and results:

Clarified cold musts. Yeasts. Waste in conditions of being discharged or evacuated. Beers of different types.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Production and quality testing results. Manual of procedures and instructions for work and incidents. Manuals for quality specifications, safety standards, environment and basic maintenance standards. Manual of use of equipment and processes. HACCP Manual (Hazard Analysis and Critical Control Points). Work parts, result of processes and incidents. Applicable rules for the prevention of occupational, environmental and food safety risks. Applicable regulations for pipe diameters and food hoses.

COMPETITION UNIT 4: CONTROL THE PACKAGING AND PACKAGING PROCESS FOR BEVERAGES

Level: 2

Code: UC0314_2

Professional realizations and realization criteria:

RP 1: Prepare the product for packaging, following the specifications of the technical information sheet in the case that there is a bottle reference, complying with the applicable regulations for the prevention of occupational risks, environment, packaging and food safety.

CR 1.1 The mixture of must and/or water with the reference yeast is made according to the quantities and temperature of the recipe.

CR 1.2 The sugary sirope or the amount of must to be added is prepared, serving as a substrate to the reference yeast.

CR 1.3 The sirope and the reference yeast are inoculated in the beverage to be packaged, controlling the amounts of dissolved oxygen, carbon dioxide and other parameters set out in the technical tab.

CR 1.4 The homogeneity of the yeast mixture, sirope and beverage to be packaged is checked, carrying out the tests set out in the technical tab.

RP 2: Perform the treatment of the product before, during and after the packaging, to ensure its organoleptic characteristics and stability, following the specifications of the technical tab.

CR 2.1 The necessary controls are performed on the beverage (turbidity, filtrability and colmatation), checking that they meet the conditions set out in the technical tab for further treatment.

CR 2.2 The dose of additives is adjusted to the levels set, ensuring the stability of the product.

CR 2.3 The parameters of the heat treatment applied are controlled for each type of beverage.

CR 2.4 The pressure and flow conditions, among others, are checked during the amicrobiotic filtration process, regulating them within the established values for each type of beverage.

CR 2.5 The effectiveness of the treatment is checked by sampling periodically, and transferred to the laboratory to be subjected to the specified tests.

CR 2.6 The corrective measures provided for in the procedural manuals apply in case of deviations.

RP 3: Perform the first-level maintenance operations of the machines, equipment, and auxiliary means necessary for the packaging of beverages, as specified in the production rules.

CR 3.1 The operation of equipment, machines and auxiliary instruments used (filling, vats, cannulas and others) is checked, as well as its variables (temperature, pressure and others), according to the technical documentation and instructions of the company.

CR 3.2 The items specified as first level, spent or deteriorated and the operating failures are detected, observing the equipment and machines used.

CR 3.3 Parts or items specified as first level, broken or defective on equipment and machines are replaced, re-establishing their operation.

CR 3.4 The documentation referred to the first level maintenance performed is recorded in the incident history, transmitting to the personnel responsible the report of detected anomalies that exceed their level of competence.

CR 3.5 The production area and the pipelines of the packaging/bottling line are cleaned and disinfected following the deadlines set in the work instructions, using steam or detergent solution and/or disinfectant.

CR 3.6 Equipment, machines and auxiliary instruments are selected and prepared according to the production schedule.

RP 4: Prepare the machines, equipment and auxiliary means necessary for the packaging of beverages, regulating them according to the requirements set out in the manual of procedure, to ensure compliance with the quality specifications of the final product, complying with the applicable regulations for the prevention of occupational risks, environment, packaging and food safety.

CR 4.1 The information required for the products and the packaging specifications is obtained as provided for in the production sheets.

CR 4.2 The process parameters (temperatures, cycle times and speed, among others) of the machines and equipment (cleaning, moulding-blower of preforms and welders, among others) are regulated by buttons, touch screens or pulsators, achieving the synchronization and rhythm required by the production instructions.

CR 4.3 The status of the cartridges and other filter elements is checked in the bottling of liquids that require prior filtration, performing the specified tests (bubble point test and integrity test, among others).

CR 4.4 The supply of consumables (bottles, plugs, capsules and labels, among others) are requested from the warehouse according to the rhythm of production.

CR 4.5 Packaging materials (glass, plastic, metal and brik, among others) are prepared, placed in their positions and adapted to the lot to be worked on.

CR 4.6 The products to be packaged are identified, determining whether they are in conformity with the batch and whether they are prepared, mixed or combined for processing.

CR 4.7 The labels required for the packaging and the identification inscriptions correspond to the batch processed.

CR 4.8 Cleaning of unformed packaging "in situ" is performed under the conditions marked by the work specifications.

CR 4.9 Waste materials and finished products that do not meet the specifications are moved for recycling or treatment in the form and the designated place.

RP 5: Monitor the beverage packaging line, following the required technical specifications, to ensure compliance with the quality specifications of the final product.

CR 5.1 The temperature and level of detergent product concentration are controlled in the glass container washing machines, verifying the operation of the label extractors.

CR 5.2 The formation of the "in situ" made-up packaging (preform-blower molding, among others) is controlled, ensuring that its characteristics (shape, size, thickness, welding, and layers) are those specified in the process manual.

CR 5.3 The filling of beverages that need to maintain the gas pressure is performed under isobarometric conditions, guaranteeing the carbon dioxide content and preventing dissolved oxygen dissolution.

CR 5.4 The automatic filling process of the bottles or other containers is controlled, by means of the corresponding system of regulation and accounting, and maintaining the dosage within the limits established by sampling and weighing.

CR 5.5 The closure and sealing of the package are in accordance with the requirements for each product in the instructions for the operation.

CR 5.6 The legend required on the labels is checked, ensuring its identification and subsequent control and ensuring that it adheres to the container in the corresponding shape and place.

CR 5.7 Witnesses verifying the online control equipment (especially the electronic vacuum/full packaging inspectors) are passed according to the established rules.

CR 5.8 The packaging product is moved in the appropriate shape and place, depending on the processes or storage.

CR 5.9 The materials and products consumed throughout the packaging process are accounted for, disposing of the leftovers for use and if necessary, modifying the requests for supplies.

RP 6: Control the beverage packaging process, following the required technical specifications, to ensure the quality and final characteristics of the batch, complying with the applicable regulations for the prevention of occupational, environmental, packaging and food safety risks.

CR 6.1 The characteristics of the packaging environment or atmosphere are maintained within the levels marked in the instructions of the operation.

CR 6.2 The corrective measures to restore the balance or to stop the process apply in situations of incidence or deviation, requesting, where appropriate, technical assistance.

CR 6.3 Performance ratios are maintained within the margins provided in the work instructions.

CR 6.4 The sampling of the final product, its identification and its shipment are carried out in accordance with the established procedures.

CR 6.5 Information related to the results of the work, incidents produced and corrective measures, references of materials and products used is recorded in the supports and in the detail indicated.

CR 6.6 Failure to operate equipment is detected, assessing whether it is appropriate to correct it or to notify the maintenance service of its competence.

Professional context:

Production media:

Thermal treatment equipment for beverages: plate exchangers, tubulars, pasteurizers (flash, tunnel), autoclaves. Sterile filtration equipment. Preparation and packaging equipment: despalletizers, cleaning machines (blower, rinsing machine, washing machine). Thermoforming thermoforming-blow molding. Packaging lines: rinsing, dosing-filling, bagging, closing, sealing, sealing, welding, sealing, capsuladora, marker, labelling, palletizer. Protective devices in equipment and machines.

Products and results:

Packaging area, ready. Maintenance operations of packaging equipment, maintained. Packaged beverages arranged for storage, marketing and dispatch. Reports of anomalies and disconformities. Batch traceability documentation.

Information used or generated:

Equipment usage manuals, procedure manuals, and packaging work instructions. References of materials and products. Final batch documentation. Parts of work and incidents. Results of "in-situ" quality testing. Applicable rules on the packaging and bottling of beverages. Applicable Community and State rules on the labelling of foodstuffs. Applicable rules for the prevention of occupational, environmental and food safety risks.

TRAINING MODULE 1: MAKING MALT

Level: 2

Code: MF0311_2

Associated with UC: Control and prepare raw materials and perform malting operations

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Identify and receive the raw materials used in the malt processing industry.

CE1.1 Identify the albarans used in receiving the raw material and operate accordingly.

CE1.2 Perform reception control (visual, and/or physico-chemical) for the acceptance or rejection of the raw material.

CE1.3 List and recognize the installation as well as the safety and hygiene regulations regarding your job.

CE1.4 Describe the technological characteristics of the different processes and the raw materials used.

CE1.5 Interpret the technical documentation on the specifications to be met by raw materials in the beverage processing industries.

CE1.6 In a practical assumption of receiving barley or other raw materials, on the basis of given conditions:

-Perform relevant weightings and records.

-Recognize defects and alterations in barley/malt or other raw materials.

-Rate the barley based on its appearance, external characters, and test results.

-Perform the preservation controls (temperature, humidity, and other) of the grain according to the established specifications.

-Develop a reasoned report about your acceptance or not.

C2: Apply the removal and germination processes by adapting them to the requirements set out in the procedure manuals.

CE2.1 Describe the transformations that take place in the grain during the germination phase.

CE2.2 Identify the machinery used in the process of removing and germination of barley grain.

CE2.3 Carry out the cleaning of the grain in the cleaning and sorting machines, for the preparation of manufacturing lots.

CE2.4 Recognize and identify the facilities, proceeding to their adjustment if necessary and notification in case of failure.

CE2.5 In a practical scenario of application of the removal and germination processes, based on the following conditions:

-Perform the addition and control of water, aeration, ventilation, time, removal and temperatures, depending on the process guidelines.

-Drive the process of removal/germination, analyzing and retaking possible deviations from the established guidelines.

-Perform humidity and storm development controls as a germination control parameter.

-Clean equipment and containers with manual or automatic procedures, achieving the levels required by the processes.

C3: Apply the drying and roasting methods and track them.

CE3.1 Identify the drying and roasting diagram depending on the type of malt to be obtained.

CE3.2 Relate temperatures of the drying air, moisture of the grain and temperature of the grain with the perfect operation of the drying process.

CE3.3 Interpret the temperature and humidity diagrams for drying as a form of drying control.

CE3.4 Perform humidity and temperature control as control parameters for the start of roasting.

CE3.5 Track the control of the fans and roasting batteries to ensure correct thermal exchange.

CE3.6 In a practical scenario for the use and maintenance of drying equipment, based on the following conditions:

-Perform routine checks on control items.

-Perform the commissioning and stopping of fans, air recirculation, removal, etc., depending on the operations manual.

-Identify and run the first-level maintenance operations.

CE3.7 Explain the need to cool the grain after the roasting is finished.

CE3.8 Perform the germination, cleaning and silage of the malt.

C4: Identify requirements and perform first-level preparation and maintenance operations of malt production equipment.

CE4.1 Explain the operation and constitution of the production equipment used in malting processes, correctly employing concepts and terminology and identifying the functions and contribution of the main assemblies, devices or elements.

CE4.2 Identify devices and safety measures in the handling of equipment.

CE4.3 In a practical scenario of using and maintaining basic malting equipment, based on a given condition:

-Clean equipment and containers by manual or automatic procedures, achieving the required levels of processes and products.

-Make the adaptations of the equipment and the changes of elements required by the different types of elaboration.

-Perform routine checks on the control and control elements.

-Make the start and stop following the order of action set.

-Identify and run the first-level maintenance operations.

CE4.4 Explain the abnormalities that most frequently occur during the usual use of the equipment.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.5; C3 with respect to CE3.6; C4 with respect to CE4.3.

Other capabilities:

Maintain the work area with the degree of order and cleanliness required by the organization.

Take responsibility for the work you develop.

Comply with the production standards set by the organization.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Interpret and execute work instructions.

Respect the organization's internal rules and procedures.

Contents:

1. Receiving the barley for later storage

Main cereals for brewing: barley in the manufacture of beer.

Types of barley: malteable barley varieties.

Parts of the grain, functions of the same in germination.

Selection and storage.

Specifications to be met by barley: appearance, external characters.

Technical-health regulations.

Reception of barley in the brewing industry: check of the barrelans at the reception of the barley.

Barley weighing: records.

Reception control (visual, and/or physico-chemical) for the acceptance or rejection of the barley.

Recognition of defects and alterations in barley.

Traceability of barley during the reception process.

Alterations taking place during barley storage.

Record and file of information generated during barley reception.

Reception and expedition of the malt.

General aspects of malting.

Reception and expedition of bulk malt.

Risks during transport: contamination and preventive measures.

Malta transport types.

Batch production.

Types of malt storage silos.

Traceability of malt during the processes of reception and dispatch of malt.

Sensory control of silos and means of transport.

2. Processes of soaking, drying and roasting of barley grain. The malt

General aspects of malting. Technical documentation applicable to the malting process. Machines, tools and tools of malting, types, characteristics, applications and preparation.

The removal and germination of the barley, stages and means employed.

Drying and roasting of barley, stages and means employed.

Malta types: pilsen, Munich, Vienna and others. Selection of malt for brewing.

Malt Extracts.

Barley removal process: barley air cleaning and grain calibration.

Stages or phases of the barley removal process: hydration, activation of the embryo and initiation of the synthesis of the gibelic acid (to accelerate germination), development of enzymes (amylases and proteinases).

Enzymatic control: characteristics and controls to be performed, temperature.

Addition of water, air intake and carbon dioxide output, moisture content of the grain, ventilation, removal, purification of the effluent from the soaking water.

Roasting of germinated grains.

Stages or phases of the malt roasting process: time and temperature control.

Toast types: pale, ambarino, black, others.

Traceability of malt during the roasting process.

Procedures and working methods.

Resolution of deviation situations, corrective measures to be applied.

3. Cleaning and maintenance of installations and equipment

Concept and levels of cleanliness. Physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

Phases and sequences of operations.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Disinfection and sterilization. Chemical disinfectants, thermal treatments.

Disinsic, insecticides.

De-ratization, raiticas.

Cleaning systems and equipment.

Signaling and isolation techniques for areas or equipment.

First-level maintenance intervention plan for malting equipment.

Periodic maintenance of production equipment: cleaning of equipment and transport systems.

Daily maintenance of production equipment: cleaning of equipment and transport systems.

Periodic replacement of items.

Using computer support for data recording.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control and preparation of raw materials and the performance of malting operations, which shall be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: MAKING MUST

Level: 2

Code: MF0312_2

Associate to UC: Perform the process of making the must by following the established procedures

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze the process of preparing the mixture for maceration and obtaining the must, before filtration.

CE1.1 Describe the procedures used for the grinding of malt.

CE1.2 Justify the necessary cleaning and preparation of the facilities.

CE1.3 Recognize the importance of water quality (ion profile) in the manufacture of different types of beer.

CE1.4 Interpret the temperature diagrams during the maceration process, the enzymatic performances that take place and their relation to the fermentation of sugars.

CE1.5 In a practical scenario of preparing the mixture for maceration and obtaining the must, from a project and given materials:

-Carry out the milling of the malt, under the conditions laid down, according to the types of beer to be used.

-Control the amount of ground malt and the amount of water added for the good start of the process.

-Control the process of saccharification of the must, analyzing the non-presence of starch, before proceeding to its filtration.

-Control the temperature of treatment in the boiler of fillings and take appropriate measures in case of deviation of the same.

-Choose the required operation program to obtain the product (type without alcohol, pilsen, black, and others), which you want to process.

CE1.6 Describe the production processes of must, prior to filtration, as well as the various components that may become part of it.

CE1.7 Recognize the necessary corrections and adjustments during the process of preparing the mixture.

CE1.8 Perform the verification and checking of the instruments used in the process control.

C2: Drive the process of filtration, boiling and clarification of the must, following the established procedures.

CE2.1 Explain the importance of water and steam input during the heating process and regulate it according to the established production schedule.

CE2.2 Recognize the sequence of operations that make up the process and associate the required machines and equipment to each.

CE2.3 Describe the changes taking place in the boiling phase of the must and the influence of time and temperature factors.

CE2.4 Recognize the influence of the addition of hops on the organoleptic characteristics of the beer.

CE2.5 In a practical scenario of filtration, boiling and clarification of the must, from a project and given materials:

-Perform the start and stop operations of the installations, following the planned sequence and taking into account their mission to comply with the working process as a whole.

-Carry out the filtration of the must (filter or filter press) for the separation of the bagasse.

-Make the temperature increases of the mixture during the heating process to a boil.

-Perform the process of washing the bagasse under the conditions established in the working protocols.

-Control the processes of clarification, filtration, aeration and cooling of the obtained must, before being subjected to the fermentation process.

C3: Apply the maintenance and cleaning operations of the installations following the work instructions.

CE3.1 Recognize and perform the first level maintenance operations of the different equipment included in the brewing process.

CE3.2 Check the operability and handle the control and control instruments of the auxiliary service equipment.

CE3.3 In a scenario of processing line cleaning, from given conditions:

-Recognize the sequence of operations that make up the process.

-Identify the parameters to control and set the required values to the process.

-Check the operation of the process and handle the control instruments.

-Justify the goals and levels to be achieved.

-Select the products, treatments, and operations to use.

-List the required equipment.

CE3.4 Recognize the signals (alarms, inappropriate sounds, incorrect rhythms, or others) that can indicate abnormal runs:

-Justify the goals and levels to be achieved.

-Select the products, treatments, and operations to use.

-Set the parameters to be controlled.

-List the required equipment.

C4: Analyze personal and general hygiene measures and inspections, adapting them to work situations to minimize the risks of alteration or deterioration of products.

CE4.1 Explain the hygienic requirements to be met by facilities and equipment.

CE4.2 Associate the actions for the maintenance of the hygienic conditions in the facilities and equipment with the risks related to their non-compliance.

CE4.3 Describe the personal hygiene measures applicable in the beer industry and relate them to the effects of their non-compliance.

CE4.4 To discriminate between personal hygiene measures applicable to the different situations of the process and/or the individual.

CE4.5 Interpret the general regulations and guidelines of good food industries, comparing them and giving a critical opinion on the matter.

C5: Analyze risk factors and situations for safety and applicable prevention and protection measures in the food industry.

CE5.1 Identify the most common risk factors and situations in the brewing industry and deduce its consequences.

CE5.2 To interpret the most relevant aspects of the regulations and the safety plans relating to: rights and duties of the worker and the company, distribution of functions and responsibilities, preventive measures, signs, specific rules for each post, action in case of accident and emergency.

CE5.3 Recognize the purpose, characteristics and symbology of signals indicative of areas or situations of risk or emergency.

CE5.4 List the properties and explain the way the garments and personal protective elements are used.

CE5.5 Describe the general safety conditions and devices of equipment used in the brewing industry.

CE5.6 Relate information about the toxicity or danger of the products with the protective measures to be taken during their handling.

CE5.7 Explain the procedures for action in case of fires, steam and chemical escapes and characterize the means used in their control.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.5; C2 with respect to CE2.5; C3 with respect to CE3.3 and CE3.4.

Other capabilities:

Maintain the work area with the degree of order and cleanliness required by the organization.

Take responsibility for the work you develop.

Comply with the production standards set by the organization.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Interpret and execute work instructions.

Respect the organization's internal rules and procedures.

Contents:

1. Obtaining the must for brewing beer

Procedures for receiving raw material, auxiliary materials, attachments, hops and other ingredients.

Must-get processes for brewing beer. Maceration, filtering, boiling, clarification, cooling and aeration.

Control parameters and correction dosages.

Extraction by infusion and by decoction. Scheduling of temperatures.

High Density (HGB) Elaborate.

Cleaning and maintenance operations of the machines and tools used. Normal and symptomatic parameters.

2. Water and other liquids in the manufacture of beer

The water of the brewing industries.

Chemical contamination of water. Causes and effects.

Microbiological contamination of water. Causes and effects.

Importance of water softening. Softening and deionization of water.

Pollution and quality in other liquids during brewing. Bacteria that pollute the must and the beer. Changes caused by bacteria.

3. Maceration, filtration, boiling and clarification of must

Stages of the maceration processes of the malt. Machinery used. Control of temperatures and times. Risks during maceration of malt.

Filtration. Methods and machinery used.

Cooking of the must. Cooking temperatures of the must.

Hops: culture, types, selection and drying. Derivatives of hops. Dosage of hops and salts.

Clarification, cooling and aeration of the must.

4. Installations, machines, tools and tools for obtaining wine-making must

Types, features, and applications.

Measurement and control devices: types, capabilities, and applications.

Industrial hardware and software. Computer media. Instrumental for analysis.

Cleaning and maintenance operations of the machines and tools used. Normal and symptomatic parameters.

Preventive measures for cleaning the installation: stopping, emptying and protection of machines and equipment, cleaning of equipment and transport systems.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the realization of the process of making the must following the established procedures, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: FERMENTATION, MATURATION AND FINISHING OF BEER

Level: 2

Code: MF0313_2

UC: Driving the fermentation, maturation, filtration and finishing processes of the beer

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Analyze the fermentation operations of the must, inoculating the yeasts and controlling the temperatures.

CE1.1 Describe the treatments of the must before fermentation (injection of sterile air) and the process of fermentation of the same inoculating yeasts.

CE1.2 Describe the necessary processes for obtaining a pure culture.

CE1.3 Set yeast growth curves in different media and fermentative conditions.

CE1.4 Describe the protocol to be followed in the sampling of the musts, for the control of yeasts in fermentation and analysis of secondary metabolites of fermentation.

CE1.5 Justify the measures to be taken to avoid unwanted processes in the development of fermentation.

CE1.6 Set the fermentation temperature diagrams and apply them according to the beer that you want to make.

CE1.7 In a practical case of fermentation of a must, from a project and given materials:

-Apply to the production process the techniques used in the laboratory for the manipulation and propagation of yeasts.

-Perform the fermentation of the must, according to an established temperature diagram, to obtain a type of beer.

-Record the results obtained on the appropriate media, analyzing the results and making the corresponding report.

-Describe and correctly perform the process of collecting and using carbon dioxide during the fermentation process.

C2: Drive the storage, ripening and saving processes of the beer.

CE2.1 Relate the maturation phase and saves with the sensory quality of the beer.

CE2.2 Identify the physical-chemical transformations that occur in beer during this stage.

CE2.3 Describe the processes of second fermentation.

CE2.4 Identify the causes of unwanted substances during storage.

CE2.5 In a practical scenario of maturing and saving of beer, from a given condition:

-Prepare the beer for storage in the tanks and subsequent treatment.

-Control the second fermentation, carrying out microbiological counts and chemical analysis.

-Prepare the beer for clarification and protein stabilization.

-Interpret and apply fermentation processes with high and low yeasts.

-Apply cooling processes for beer conservation and stabilization.

-Recover the fermentation yeasts from the tanks and store them in the containers suitable for dispatch.

C3: Escorch the post-fermentative operations of the beer, leading to the final packaging process.

CE3.1 Explain the process of clarification of the beer, by the use of clarifications, for the elimination of colloidal substances, indicating the influence that the same has on the quality of the final product.

CE3.2 Describe the filtration by diatoms and by PVPP, relating them to the physical-chemical and biological stability.

CE3.3 Relate the analytical parameters of the beer during its stay in the prepackaged tanks.

CE3.4 Apply the pasteurization curves for the heat treatment of the beer in its different packaging.

CE3.5 Describe the different pasteurization systems used in the packaging.

CE3.6 Recognize the different parts of a pasteurizer and specify what happens in each of its components.

CE3.7 Justify the necessary treatments for each of the containers used in the packaging.

CE3.8 Know how to carry out controls of the packaging room environment and detect possible environmental contamination.

CE3.9 Carry out quality self-control by interpreting and contrasting the results with the fixed references.

CE3.10 In a practical case of beer filtration before packaging, on the basis of given conditions:

-Apply the filtering parameters set in the working protocol.

-Regular the land filters for correct pre-layer and alluvial dosage.

-Control the flow and turbidity of the beer.

-Set yield curves in filtration.

C4: Characterize the basic operations of environmental control and recovery, purification and disposal of the waste.

CE4.1 Explain the basic techniques for collection, selection, recycling, debugging, disposal and dumping.

CE4.2 Describe the basic measures for energy and water saving in production operations.

CE4.3 Identify the means of surveillance and detection of environmental parameters used in the production processes.

CE4.4 Recognize the parameters that enable environmental control of production or debugging processes.

CE4.5 Compare the values of those parameters to the standards or standards of demand to maintain or achieve for environmental protection.

C5: Apply the maintenance and cleaning operations of the facilities following the work instructions.

CE5.1 Recognize and perform the first level maintenance operations of the different equipment included in the beer fermentation process.

CE5.2 Check the operability and handle the control and control instruments of the auxiliary service equipment.

CE5.3 In a scenario of processing line maintenance, from given conditions:

-Recognize the sequence of operations that make up the process.

-Identify the parameters to control and set the required values to the process.

-Check the operation of the process and handle the control instruments.

-Perform the required first-level maintenance operations.

-Register the operations performed.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.7; C2 with respect to CE2.5; C3 with respect to CE3.10; C5 with respect to CE5.3.

Other capabilities:

Maintain the work area with the degree of order and cleanliness required by the organization.

Take responsibility for the work you develop.

Comply with the production standards set by the organization.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Interpret and execute work instructions.

Respect the organization's internal rules and procedures.

Contents:

1. Yeasts. Classification of yeasts

Structure and metabolism of yeast. Biological purity of the yeasts and optimal generations.

Ups and downs. Selection of yeast strains.

Maintenance of yeast crops.

Processes prior to the fermentation of the must.

Conservation and storage of yeasts.

2. Fermentation of the must

Fermentations of the wort. Fundamentals of the process. Controls during the alcoholic fermentation and the process of brewing without alcohol.

fermentation products. Production of aromatic compounds.

Secondary Fermentations and other fermentations.

Collection of end products.

3. Maturation and stabilisation of beer

Maturation and save processes. Controls.

Stabilized beer with temperature and with physico-chemical stabilizers during the process. Colloidal stabilization. Control measures during the process of stabilizing the beer.

Alcohol extraction techniques for the production of non-alcoholic beers.

Additives used before packaging.

Stabilization of beer to be packaged. Turbidity. Filtration. Types of filters. Clarification with different products.

4. The beer

The composition and quality of the beer. Organoleptic analysis of beer. Sparkling beer capacity.

Beer types:

-Tending to the type of yeast

-Tasting color

-Tending to alcohol

-Tasting the cereal used (barley, wheat), attachments (corn, rice, sorghum) and its origin (ecological).

5. Machines, tools and tools for the production of beer

Types, features, and applications.

Measurement and control devices: types, capabilities, and applications.

Industrial hardware and software. Computer media. Instrumental for analysis.

Cleaning and maintenance operations of the machines and tools used. Normal and symptomatic parameters.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of the knowledge and techniques related to the conduct of the fermentation, maturation, filtration and finishing processes of the beer, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 4: PACKAGING AND PACKAGING OF BEVERAGES

Level: 2

Code: MF0314_2

Associated with UC: Control the Packaging and Packaging Process of Drinks

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Describe the process of preparation of the product, preserving its organoleptic properties, stability and/or sterility.

CE1.1 Distinguished the leading causes of beverage alteration and its treatments.

CE1.2 Classify the additives used in the beverage industry to achieve its stability.

CE1.3 Describe the thermal treatment methods used to achieve the stability of different types of beverages.

CE1.4 Describe aseptic packaging systems, used in the beverage industry.

CE1.5 Identify the parameters to be controlled in the thermal treatment of beverages.

CE1.6 Describe the amicrobic filtration processes and the controls performed to ensure their effectiveness.

C2: Characterize materials and packaging for packaging and labeling, and relate their characteristics to their conditions of use.

CE2.1 Classify packaging and packaging materials more used in the beverage industry.

CE2.2 Describe the characteristics and conditions of use of the various packaging materials and packaging materials.

CE2.3 List properties and describe the characteristics of plugs and other auxiliary packaging elements.

CE2.4 Point out existing incompatibilities between materials and packaging and products.

CE2.5 Identify the materials for labelling and associate them with the most suitable packaging and products.

C3: Identify requirements and perform first-level maintenance and preparation operations of packaging machines and equipment.

CE3.1 Interpret the maintenance manuals for equipment and packaging machines by selecting the first level operations.

CE3.2 Specify the reglages to be made to a format change in the package.

CE3.3 List and explain the meaning of the reviews to be carried out before the start or stop of a line or packaging equipment.

CE3.4 Recognize the most frequent incidents arising in a line or packaging equipment and deduce the possible causes and preventive and corrective measures to be taken.

CE3.5 Sort and characterize the sequence of cleaning operations of a line or packaging equipment at the end of each batch taking into account processed products.

CE3.6 In a scenario of preparing a packaging line or equipment, on the basis of given conditions:

-Perform the required first-level maintenance tasks.

-To set up the different machines and auxiliary elements for their start-up.

-Perform cleaning tasks at the required times and conditions.

-Apply the necessary personal security measures to the job.

C4: Perform the handling of equipment and lines of packaging and labeling used in the beverage industry, and evaluate the compliance of packaged products and lots.

CE4.1 Distinguished the different types of packaging used in the food industry.

CE4.2 Identify and characterize the "in-situ" packaging, packaging preparation, closed-fill, and labeling operations.

CE4.3 Describe the parts and operation of the machines, equipment and packaging lines.

CE4.4 Point out the correct order and sequence of the various machines and equipment that make up a packaging line.

CE4.5 In a convenient packaging scenario, based on a given condition:

-Recognize and assess the fitness of packaging and packaging materials and labeling to be used.

-Calculate the quantities of the various materials and products required.

-Handle the machines by monitoring their correct operation and keeping the packaging parameters within the set margins.

-Apply specific security measures in the use of packaging machines and equipment.

CE4.6 In a convenient packaging scenario, from a given project and materials:

-Relate the parameters to watch during the process, its allowable values, and the control points.

-Perform the filling, closing, and other systematic controls.

-Calculate the deviation levels and compare them with the references to admit or reject the products and deduct corrective measures.

Capabilities whose acquisition must be completed in a real work environment:

C3 with respect to CE3.6; C4 with respect to CE4.5 and CE4.6.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Respect the organization's internal rules and procedures.

Contents:

1. Packaging of beverages for packaging

Alteration of beverages: types, causes, factors involved.

Conservation by heat.

Thermal treatment systems: pasteurizer, autoclave.

Sterile filtration systems.

Characteristics of the additives used in the beverage industry.

Aseptic Processing Systems.

2. Packaging and Labelling Characteristics

Types and characteristics of packaging materials.

The container: materials, properties, qualities, incompatibilities formats, closures, regulations.

Classification, formats, denominations, utilities, closed elements, storage and storage.

In situ packaging: materials used, their identification and quality.

Systems and equipment of conformed.

System closed.

Final Features.

Glass containers: regulation on bottling.

Types of glass.

Bottle types.

Systems, equipment, and closing or plugging materials.

Cork Plugs: properties, features.

Cork plugging machines.

Systems, equipment, and capsulside materials.

Metal packaging: metals used.

Container properties and closures.

Coatings.

Plastic packaging: materials used and properties. Closure systems.

Tags and other auxiliaries: labeling regulations: information to be included.

Label types, their location.

Other brands, signals, and tags.

Adhesive products and other auxiliaries.

3. Packaging and machinery operations used in packaging

Handling and preparation of packaging: packaging handling techniques, cleaning methods.

Filling procedures: dosage, vacuum, aseptic, isobaric.

Labeling: Placement and fixation techniques.

Machinery types: composition and operation, auxiliary elements, handling and regulation.

Top-level maintenance.

Manual packaging machines: types and characteristics.

Automatic packaging machines: types and characteristics.

Comprehensive automated packaging lines.

Quality control in packaging: rejection levels, material tests.

Checks during processing and end product.

Fill, close, other controls to the product.

Good hygiene practices.

Good handling practices.

Applicable Safety and Health Regulations at the Packaging Plant.

Control and monitoring systems of the packaging plant.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the process of packaging and packaging of beverages, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX VII

PROFESSIONAL QUALIFICATION: AUXILIARY PROCESSING OPERATIONS IN THE FOOD INDUSTRY

Professional Family: Food Industries

Level: 1

Code: INA172_1

General Competition

To conduct support operations in the production processes of: reception and preparation of raw materials and auxiliary products, processing and preservation of food products, packaging and packaging thereof, as well as handling trucks and devices for the internal transport of goods, complying with the applicable regulations.

Competition Units

UC0543_1: Perform support tasks for receiving and preparing raw materials

UC0544_1: Perform support tasks for food processing, processing, and preservation

UC0545_1: Handle equipment and facilities for packaging, conditioning, and packaging of food products, following standard and dependent work instructions

UC0432_1: Manipulate loads with forklift trucks

Professional Environment

Professional Scope

Develops its activity in the production department, in contact with the maintenance department, dedicated to the manufacture of food products, in companies of medium or large size. It develops its activity, depending on its case, functional and/or hierarchically of a superior. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in all sectors of the food and related industries, both those that are dedicated to the direct manufacturing of processed food, as well as services and ancillary products for the sector.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Peons in the food and beverage industry

Raw Material Preparerers

Machine operators for making and packaging food products

Store Mozos

Carpetrolmen

Food industry auxiliaries

Food industry operators

Associated Training (330 hours)

Training Modules

MF0543_1: Preparing raw materials (60 hours)

MF0544_1: Basic food product process operations (120 hours)

MF0545_1: Packaging and packaging of food products (60 hours)

MF0432_1: Handling loads with forklift trucks (90 hours)

COMPETITION UNIT 1: PERFORMING TASKS TO SUPPORT THE RECEPTION AND PREPARATION OF RAW MATERIALS

Level: 1

Code: UC0543_1

Professional realizations and realization criteria:

RP 1: Carry out pre-reception operations for raw materials, for obtaining food products without initial contamination, complying with applicable safety, occupational health, environmental and food safety regulations, following instructions.

CR 1.1 The equipment and tools to be used in the reception and preparation of the raw materials are checked that they are operational, available, as well as the necessary work clothes and/or personal grooming, complying with the applicable regulations of safety, occupational health, environmental and food safety.

CR 1.2 The work area is kept free of items that may be hazardous, contaminate or damage to food products.

CR 1.3 The existence and operation of safety devices in installations, machines and equipment is checked, complying with applicable safety, occupational health, environmental regulations.

RP 2: To carry out the unloading and basic control of raw materials and auxiliary products, in the reception of food products for the development of the subsequent process, complying with the applicable regulations of safety, occupational health, environmental and food safety, following instructions.

CR 2.1 The state of raw materials and auxiliary products, in the reception of food products is controlled, by simple sensory assessments, eliminating those substances that present great damage or damage.

CR 2.2 Raw materials (inert or live) are unloaded in the required places, according to instructions, using the tools established for this purpose, so that there are no bottlenecks or anomalous or harmful situations, complying with the applicable safety, occupational health, environmental and food safety regulations.

CR 2.3 The incoming materials (inert or live), are moved to the intended places, for storage or to line of preparation, using the tools established for this, complying with the applicable regulations of safety, occupational health, environmental and food safety.

CR 2.4 The raw materials that require it are classified, weighed and calibrated in collaboration with the responsible.

CR 2.5 Data obtained throughout the receiving process are recorded in the established support.

RP 3: Carry out basic raw materials and auxiliary operations, using the machinery, instruments or equipment required to channel them to the manufacturing processes, complying with the applicable safety, health, environmental and food safety regulations, following instructions.

CR 3.1 The machines, equipment and equipment for the preparation of raw materials and auxiliaries are calibrated and checked to be clean and ready for use.

CR 3.2 Food products are selected according to the type of basic preparation operations to which they will be subjected (boning, cleaning, cutting, scraping, among others), both at the beginning and throughout the process.

CR 3.3 Selected food materials and products are washed, cleaned, and scraped, eliminating leftover parts, in cases that proceed.

CR 3.4 The cut, cut, ground or chopped, among others, of the incoming materials and products, are carried out, in the cases in which it is necessary.

CR 3.5 Previous treatments of normalization, mixing, addition of substances, smoothie, dehydration, concentration, defrosting, in the processes that require it, are carried out according to the methods and procedures of elaboration.

CR 3.6 The controls of the preparation equipment and the working tools are handled, complying with the established safety standards and mechanisms.

RP 4: Collaborate on first-level maintenance activities of reception and preparation of raw materials, using simple operations to keep them operational, complying with applicable safety, occupational health, environmental and food safety regulations, following instructions.

CR 4.1 The facilities and equipment used in the reception and preparation of raw materials and ancillary products are cleaned with the frequency and procedures laid down, applying the required protection measures and the standards to ensure food quality.

CR 4.2 Work tools and tools are collected and ordered according to the instructions received.

CR 4.3 Waste and disposable elements from the unpacking and preparation of products are deposited in the containers and places intended for this purpose, in accordance with established procedures and established waste management standards.

CR 4.4 The simple verification and regulation of systems, facilities, mechanisms, devices and levels of equipment used in the manufacture of food products are carried out according to instructions.

CR 4.5 The small repairs, arrangements and improvements of equipment and facilities used in the reception and preparation of raw materials and auxiliary materials are carried out following instructions.

Professional context:

Production media:

Reception equipment and initial raw material treatments. Equipment for the control and assessment of raw materials and aids in the food industry. Warehouses and reception areas for raw materials and products.

Products and results:

Raw materials and materials received and selected. Raw materials and auxiliary materials prepared and treated for processing. Maintenance of the order, cleaning and operation of the facilities and equipment used in the reception of food products.

Information used or generated:

Work Instructions. Control sheets and records. Manufacturing and security regulations. Machinery and plant operating manuals. Applicable safety, occupational health, environmental and food safety regulations.

COMPETITION UNIT 2: PERFORMING TASKS IN SUPPORT OF FOOD PROCESSING, TREATMENT AND CONSERVATION

Level: 1

Code: UC0544_1

Professional realizations and realization criteria:

RP 1: Run the routine and simple operations of food processing, using the tools and equipment required for the continuity of the process and the obtaining of food products, complying with the applicable regulations of safety, occupational health, environmental and food safety, following instructions.

CR 1.1 The physical parameters of the process (temperature, humidity, pressure, concentration, salinity) that are shown in indicators and controls of easy observation and handling are checked, notifying possible deviations.

CR 1.2 The useful, simple and routine mechanisms of the manufacturing operations are handled, following the established procedures and techniques.

CR 1.3 The sequences and rhythms in the processing operations are maintained, fulfilling the development of the processes.

CR 1.4 The visual control of the online product, on the characteristics of the product to be manufactured, is carried out, taking into account the instructions received and disposing of the pieces that do not comply with the regulations.

CR 1.5 The disposal of non-reusable waste, debris, and defective parts is controlled, ensuring that the process is not hindered or that there are no problems with the quality and health of the product or the operation of the facilities.

CR 1.6 The sauces, additives, ferments, government liquids and other ingredients of the processed product are added in the amount, form and conditions indicated in the work instructions.

CR 1.7 The sampling is done, guaranteeing the quality of the products and according to the standards marked.

CR 1.8 Possible failures are reported to the line or process manager, as well as deviations observed during product processing, recording the data in the established document.

RP 2: Carry out simple operations for the treatment and preservation of processed food products, to achieve the durability established for each product produced, complying with the applicable safety, occupational health, environmental and food safety regulations, following instructions.

CR 2.1 The internal transport of the processed products, where appropriate in the application of additional treatments or preservation, is carried out according to instructions and using the required means and without impairing or altering the conditions of the same.

CR 2.2 The dosage of salons, brines, adobos or any type of preservative products or solutions is carried out, collaborating with the responsible, adding the ingredients automatically or manually.

CR 2.3 Equipment, cameras or installations are prepared according to the conservation procedure to be applied to the product, making changes in tools, regulations or simple adjustments.

CR 2.4 The load of the equipment or cameras is performed, where appropriate, according to the form and value established according to the treatment to be applied.

CR 2.5 The disposal of waste, debris and non-reusable defective parts is done by not hindering the process and without any problems in the quality and health of the product or in the operation of the facilities.

RP 3: Perform the cleaning operations and first-level maintenance of the tools, equipment and facilities used in the manufacture of food products, to be put into use, complying with the applicable safety, occupational health, environmental and food safety regulations, following instructions.

CR 3.1 The cleaning of facilities and equipment used in the manufacture of food products is carried out with the frequency and procedures established, complying with the applicable regulations.

CR 3.2 Work zones, as well as the places of passage and exit, remain free of obstacles, removing objects, packages, goods or waste, complying with the applicable regulations.

CR 3.3 Waste from the manufacture of food products is deposited in the containers and places to be used, in accordance with the procedures laid down and the rules applicable.

CR 3.4 Equipment maintenance operations, and used machinery is performed in the form and periodicity stipulated.

CR 3.5 First-level corrections or repairs to installations or equipment are executed in accordance with the procedures laid down in the maintenance plan.

CR 3.6 Non-reusable waste, debris and defective parts are removed not by hindering the process and without any problems in the quality and health of the product or in the operation of the facilities.

Professional context:

Production media:

Use and machinery for the manufacture of food products. Equipment and facilities for final conservation treatments; chambers, freezing tunnels, autoclaves, drying chambers, ovens, ripening chambers. Ancillary facilities and services.

Products and results:

Products made, in progress and semi-finished. Disposal of waste and waste for recovery, recycling or disposal. Finished products ready for packaging and/or packaging. Stored products preserved or on hold. Cleaning operations and the maintenance of the first level of the tools, equipment and facilities in the manufacture of food products.

Information used or generated:

Work Instructions. Control sheets and records. Manufacturing and security regulations. Machinery and plant operating manuals. Regulations and standards on food hygiene and on environmental control. Regulations on prevention, safety and occupational health.

COMPETITION UNIT 3: HANDLING EQUIPMENT AND FACILITIES FOR PACKAGING, CONDITIONING AND PACKAGING OF FOOD PRODUCTS, FOLLOWING STANDARD AND DEPENDENT WORK INSTRUCTIONS

Level: 1

Code: UC0545_1

Professional realizations and realization criteria:

RP 1: Prepare materials and equipment and equipment for packaging, conditioning and packaging of food products, to avoid unproductive stoppages, complying with applicable safety, health, environmental and food safety regulations, following instructions.

CR 1.1 Packaging line equipment is regulated until the required adjustment and pace is achieved.

CR 1.2 The consumables, such as: bottles, bags, plugs, plastics, labels, among others are available, checking that they are required to the lot to be worked.

CR 1.3 The products to be packaged, packaged or packaged are identified, giving their conformity to the batch.

CR 1.4 The labels, labels and other identifications are arranged in the form or amount set and in the assigned places.

CR 1.5 The cleaning of unformed packaging is carried out in the hygiene conditions marked by the work instructions, in compliance with the applicable regulations.

RP 2: Operate simple and automatic controls to collaborate in the process of packaging and packaging food products, following instructions.

CR 2.1 The operation of the "in situ" manufactured packaging machines, when the packaging machines are controlled according to the orders received.

CR 2.2 The product levels and temperature of the dosed deposits are controlled according to the established guidelines.

CR 2.3 Packaging and materials (meshes, wrappers, labels, martwos, straws, spoons) are placed in the conditioning in the supplying lines or equipment, accessing the process, according to the rhythm and timing established.

CR 2.4 The dosage and filling of the containers is performed according to the rate and dose specified in the work instructions.

CR 2.5 The closure and sealing of the container is performed according to the rhythm and shape specified in the instructions of the operation.

CR 2.6 The packaged and conditioned product is moved in the form and place assigned in the work instructions.

CR 2.7 The counting and control of the materials and products consumed in the packaging and conditioning process is executed, as established and available in the place allocated for reuse.

CR 2.8 The handling of products and packaging materials is carried out, taking the necessary protective measures and the applicable food hygiene standards.

RP 3: Operate simple and automatic controls to complete the packaging process for packaged food products, following instructions.

CR 3.1 The formation of the package, pallet or fardo, in the corresponding packaging machine, is developed, according to the established specifications.

CR 3.2 Cartonage, wallpaper and retractable formats are previously tested, achieving the possible deviations, under the supervision of the process manager.

CR 3.3 Packaging materials are placed on the supplier lines or equipment, entering the automated processes, with the rhythm and timing established.

CR 3.4 The finished product is separated by batch, with the precision and quantity specified in the work instructions, according to the orientation of the work and the corresponding envelope.

CR 3.5 The sealing is performed in accordance with the rhythm and form specified in the operation instructions, as well as the tied and/or retractable of the packed units.

CR 3.6 The labels, marchos, cards and other indica that identify the packaged product are placed in the place and shape as instructed and, observing and communicating any anomaly that is detected.

CR 3.7 The packed unit is moved in the form and place assigned, following the work instructions, in case of use of robotics equipment, are regulated during the operation to detect possible anomalies.

CR 3.8 The counting and control of the materials consumed in the packaging process is performed according to instructions, with the leftovers available at the place assigned for reuse or treatment.

RP 4: Perform the first-level cleaning and maintenance of the food products, equipment and facilities used for packaging and packaging of food products to be used for subsequent uses, complying with applicable safety, health, environmental and food safety regulations, following instructions.

CR 4.1 Cleaning the facilities and equipment used in the packaging and packaging processes of the products is carried out with the frequency and procedures established, applying the required protection measures and the standards that ensure food quality.

CR 4.2 Work zones, as well as the places of passage and exit, remain free of obstacles, removing items, packages, goods or waste, using the personal protective equipment and adopting the risk prevention measures, complying with the applicable regulations.

CR 4.3 Waste from the packaging of food products is deposited in the containers and places for this purpose, in accordance with established procedures and established waste management standards.

CR 4.4 The first level maintenance operations or the use of equipment and machinery used are carried out in the form and periodicity stipulated.

CR 4.5 First-level corrections or repairs to installations or equipment are performed according to established procedures.

Professional context:

Production media:

Vassers of different types and modes. Cartoners. Dating. Labeling. Mallers and other conditioning equipment. Retraction. Tray formers. Palletizers. Dispensers. Lockers and sealants. Atadoras. Devices for the protection of equipment and machines. Injection lines of ingredients. Transport lines. Cleaning facilities. Scales. Cash registers.

Products and results:

Packaged and conditioned products. Packaged products arranged for storage, marketing and dispatch. First-level cleaning and maintenance of the equipment, equipment and facilities used in packaging and packaging.

Information used or generated:

Work and operations instructions. Listings and references of materials and products for packaging, conditioning and packaging. Worksheets and work and incidents. Safety and personal hygiene and food regulations. Environmental regulations.

COMPETITION UNIT 4: MANIPULATE LOADS WITH FORKLIFT TRUCKS

Level: 1

Code: UC0432_1

Professional realizations and realization criteria:

RP 1: Drive forklifts to carry out the movement of goods, complying with applicable regulations on the prevention of occupational and environmental risks, and under the supervision of responsible personnel.

CR 1.1 The lifting of the forklift truck is performed by checking the performance indicators of the control frame, such as oil levels, battery charge, among others.

CR 1.2 The forklift truck is conducted using the necessary individual protective equipment and the existing restraint systems.

CR 1.3 The displacements are carried out taking into account the existing signage and avoiding the pedestrian traffic zones.

CR 1.4 Down-slope travel is done in reverse, not making changes of direction over the slope, to avoid rollover risks.

CR 1.5 The forklift truck is conducted in conditions of visibility and, otherwise, the displacement is reversed, making use of the acoustic and luminous warning signals.

CR 1.6 The moves are made with the lowered forks avoiding the risk of center-of-gravity lifting dumps.

CR 1.7 The forklifts are parked in the assigned and authorized zones, removing the contact key and actuating the handbrake, maintaining these clean areas of materials or elements that may pose risks.

RP 2: Carry out the loading or unloading of materials and products for reception, dispatch and storage, complying with applicable regulations on the prevention of occupational and environmental risks, and under the supervision of the responsible personnel.

CR 2.1 The amounts to be delivered or received are checked by verifying at the delivery or receiving order respectively.

CR 2.2 The loading unit (packaging, packaging or containers) is checked by verifying that it has no apparent deformations or damage and, if detected, are communicated to the responsible personnel.

CR 2.3 The maximum load indications are respected in order not to exceed the capacity limits of the forklift truck and ensure stability, avoiding accident hazards in unloading and storage operations.

CR 2.4 The goods are handled using the appropriate means in each case (conventional, retractable, manual or electric truck, stacker, among others) avoiding alterations or damage and taking into account special risks (dangerous atmospheres, dangerous goods, among others).

CR 2.5 The implement is placed depending on its function, when the load movement requires it, not exceeding the load capacity or the resistance of the forks and following instructions from the responsible personnel.

CR 2.6 The loading and unloading of the external means of transport (truck, van, among others) is carried out by ensuring the integrity of the loads and following instructions from the personnel responsible for their placement.

CR 2.7 Manipulated loads are lowered to the ground level before manoeuvring, to avoid risks to the operating personnel and staff of the environment (damage to facilities, dumps, tramples, among others).

CR 2.8 The load is deposited in the allocated space or alveolo (shelving or pavement level), placing the forklift at right angle with respect to the shelving or stacked load and with the mast in a vertical position.

RP 3: To supply raw materials and materials for processing in production, as well as to remove the waste generated, depositing them in the planned areas and under the supervision of responsible personnel.

CR 3.1 The distribution of raw materials is carried out using the means established in the production order, in the areas authorized for this purpose, in order to avoid dysfunctions in the process.

CR 3.2 The raw materials are replenished according to production needs and before they are exhausted in the work zone, to avoid stoppages in the process and following instructions from the responsible personnel.

CR 3.3 The generated waste is loaded by pre-checking whether they are contaminants, harmful or if they have visible defects, taking the relevant measures as instructed by the responsible personnel.

CR 3.4 The waste generated is safely transferred and deposited in the areas and, where appropriate, in containers corresponding to the type of waste, in order to avoid contamination of the environment.

RP 4: Perform the first level maintenance of forklifts to ensure their operation, complying with applicable regulations on the prevention of occupational, environmental and quality risks, and under the supervision of responsible personnel.

CR 4.1 First-level maintenance is executed by taking into account the technical documentation of the equipment and the procedures established by the company.

CR 4.2 The status of the wheelbarrow is checked by visual inspection of the undercarriage, lifting equipment, loss of fluids, among others, communicating to the responsible personnel the existence of any anomaly.

CR 4.3 The elements arranged for safe driving and handling such as brakes, tyre condition, lifting system, hydraulic or fuel leakage, acoustic and visual signals, among others, are checked to remain in operation.

CR 4.4 Safety devices and personal protective equipment (belt, helmet, among others) are verified by checking that they remain useful.

CR 4.5 The forklift truck is paralyzed if faults are detected that can affect the operation and safe handling by communicating it to its personnel responsible for its repair.

CR 4.6 The periodic reviews are collected in the maintenance book informing the staff responsible for the previous performances.

Professional context:

Production media:

Manual carretillo, self-handling, electric or internal combustion engines. Manual forklifts. Containers, packaging and pallets. Shelves suitable for the type of loads. Personal protective equipment. Implements.

Products and results:

Lots and items of raw materials. Semi-processed products prepared for transfer on a machine foot. Finished items prepared for delivery to the customer. Load units carried, placed or stacked.

Information used or generated:

Applicable regulations on handling loads and using forklift work equipment. Applicable rules on prevention of occupational risks. Applicable rules for the management of waste or environmental protection. Orders for movement of goods, goods, transport and/or internal supply. Delivery barns. Coding of materials and products. Manual of use of the machine. Risk identification cards. Documents written and in digital support for the control of movement and transport of materials and products, materials and products in process and classification of warehouse stocks. Maintenance book. Tags. Production orders.

TRAINING MODULE 1: PREPARATION OF RAW MATERIALS

Level: 1

Code: MF0543_1

Associate with UC: Perform tasks to support the reception and preparation of raw materials

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Identify the personal conditions and the precise equipment to carry out the operations of reception and preparation of raw and auxiliary materials complying with the applicable regulations on food hygiene.

CE1.1 Describe the characteristics of the workwear and protective equipment to be used in the reception and preparation of raw materials.

CE1.2 Adopt attitudes and behaviors in accordance with the rules on food hygiene.

CE1.3 Identify common risk situations in the processes of receiving and preparing raw materials.

CE1.4 Properly interpret the work orders and instructions, verbal or written, that are received on receipt and preparation of raw materials.

CE1.5 Carry out the necessary checks and drives to perform the operations of receiving and preparing raw materials with effectiveness and security.

CE1.6 Identify the purpose, characteristics and symbology of the signals related to the prevention of risks or emergencies.

CE1.7 Recognize environmental conditions that in facilities for the reception and preparation of raw materials involve health risks for people and products.

C2: Identify the basic characteristics of the incoming raw materials and auxiliary materials, and assist in their control, assessment and in the process of receiving and storing them, according to the established procedures and the instructions received.

CE2.1 Describe the basic conditions that must be met by the main raw and auxiliary materials that enter the production process.

CE2.2 Adopt the methods of appreciation, measurement and calculation of amounts in the standard routine assessments of raw materials.

CE2.3 Relate raw materials with process and end product.

CE2.4 Explain the elementary procedures for the classification of raw materials and main auxiliary materials.

CE2.5 Recognize simple records and annotations on food commodity entries.

CE2.6 Deposit the products in the established place while preserving the requirements and needs of the same.

CE2.7 In a practical scenario of choice of raw and auxiliary materials, based on a given condition:

-Identify what materials are treated and what end product is involved in.

-Make an elementary classification of the same and categorize, if the case arrives, by qualities and aptitudes.

-Weigh, calibrate and measure, handling simple instruments or devices and elementary calculations.

-Log the results into the records prepared for the effect.

-Perform the discharge or depository of the materials, so that no traffic jams or anomalous situations are caused for the process, nor damage to the raw materials.

C3: To carry out, according to instructions, the preparation and conditioning of raw materials as a first step of the elaboration of food products following the standards of hygiene and food safety.

CE3.1 Explain the preparation and conditioning operations of the raw materials and what results are obtained with these operations.

CE3.2 Interpret the documentation and work instructions that indicate the operational criteria to be considered.

CE3.3 Rate the importance and difficulty of preparing and normalizing raw materials.

CE3.4 Describe the precise prior treatments for preparing the raw materials, before entering the elaboration line (baths, milling, normalization, mixing, thawing) and the relationship of such treatments with the process and the final product obtained.

CE3.5 Describe precautions and measures to be taken into account in the handling of materials, equipment and products to preserve food hygiene and safety.

CE3.6 In a scenario of preparation of raw material, based on a given condition:

-Select the raw material based on the product to be obtained and from the established normalization.

-Clean raw material and remove leftover parts.

-Carry out previous washings and medical treatments.

-conveniently use the raw material preparation utensils and equipment with the required personal precautions.

-Maintain mandatory hygienic and sanitary measures and carry out the collection and control of waste.

-In case of use of machines, assist in their maintenance and operability, with the necessary safety precautions.

-Give continuity to the process so that the power of incoming and outgoing products is in accordance with the set rate.

C4: To carry out, according to instructions, the first level maintenance activities of the equipment used in the reception and preparation of raw materials, carrying out the necessary cleaning and the verification of the operability of the same.

CE4.1 Different levels and requirements for cleaning the different facilities and equipment for receiving and preparing raw materials.

CE4.2 Perform equipment and facility cleaning operations using appropriate media and products.

CE4.3 Adopt general regulations and guidelines for good practices in the food industry.

CE4.4 Detect the basic aspects of the regulations and the safety plans to be observed for the persons and the materials, checking the existence and functioning of the specific security devices.

CE4.5 Carry out the collection and disposal of waste from the food industry with the precautions and procedures in place.

CE4.6 Prepare and skill the equipment and facilities used in the reception and preparation of raw materials and auxiliary materials.

CE4.7 Make repairs, fixes, and simple improvements of certain equipment and facilities in the process of receiving and preparing raw materials.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.7; C3 with respect to CE3.6.

Other capabilities:

Maintain an assertive, empathetic and conciliatory attitude with others; demonstrating cordiality and kindness in the treatment.

Interpret and execute the work instructions.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Respect the procedures and internal rules of the organization.

Habit to the organization's work rate.

Identify the organization's production process.

Contents:

1. Preparation of the reception and preparation of raw materials operations

Basic food hygiene standards; personal hygiene measures, workwear, personal protective equipment, and guidance on good hygiene practices in the reception and preparation of raw materials.

General hygienic requirements for facilities and equipment for the reception and preparation of raw materials.

Most common risks in the food industry.

Basic regulations on the prevention of personal injury. Safety and emergency plans.

Plans and Work Orders.

Reception of basic raw materials and ancillary products.

Classification of raw materials by their origin.

Varieties and specifications depending on the product to be obtained.

Main auxiliary raw materials used in the food industry.

Classification and description of additives in the food industry.

Protection of goods. External conditions and means of transport.

Reception of goods in the food industry. General operations and checks.

Basic reception documentation; apbarans and receive sheets.

Methods of selecting and classifying raw materials.

Basic Sensory Appreciation of Raw Materials.

Methods of measurement and calculation of quantities of the various raw materials.

Use and equipment for control and valuation of raw materials. Put to point and control.

Records and annotations of received raw materials.

2. Conservation of raw materials and auxiliary materials

Storage of raw materials, types and characteristics.

Adequacy of the type of storage to the raw material or auxiliary product.

Chambers of conservation and deposit of raw materials: notions of basic management.

Preservatives. Notions.

Other conservation measures.

Maintenance of refrigerated cameras and temperature records.

Safety and prevention rules in the storage of raw and auxiliary materials.

Basic raw material preparation operations.

Description of the main raw material preparation processes: calibration, cleaning and washing, drying, brushing, cutting, peeling, boning, cutting, crushing, mixing, smoothie, concentration, dehydration, scaling, sanitizing, cutting and thawing.

Specific operations and results.

Useful tools and tools used in the preparation of raw materials.

Specific machinery and equipment for the preparation of raw materials.

Regulation of parameters and management of simple control mechanisms in machinery and equipment.

3. Basic cleaning and maintenance of equipment for the reception and preparation of raw materials

Levels and basic cleaning requirements.

Cleaning products; usage types and conditions.

Sanitizing utensils and machinery.

Cleaning processes and procedures.

Waste and contaminants in the food industry, environmental protection measures.

Operativity and security in the reception and preparation of raw materials equipment.

Basic maintenance of equipment for receiving and preparing raw materials.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of tasks in support of the reception and preparation of raw materials, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: BASIC FOOD PRODUCT PROCESS OPERATIONS

Level: 1

Code: MF0544_1

Associate with UC: Perform Support Tasks for Food Processing, Treatment, and Conservation

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Identify personal and equipment conditions, precise to proceed with the basic operations of processing and processing of food products, complying with the applicable regulations.

CE1.1 Identify the form of employment of clothing, equipment and elements of personal protection, according to applicable regulations.

CE1.2 Adopt attitudes, behaviors and practices in accordance with applicable regulations.

CE1.3 Interpret work orders received on product processing, processing and conservation.

CE1.4 Prepare the tools, equipment and machinery to be used according to the type of processing or treatment to be applied to food products.

CE1.5 To carry out the necessary checks and drives in the equipment in order to carry out the operations of the production and preservation of the products that correspond to them.

CE1.6 Recognizes the operation and existence of safety devices in the processing and treatment of products.

C2: Apply simple food processing techniques with the appropriate tools and equipment to the process that is being carried out and following instructions.

CE2.1 Interpret the documentation and work instructions that mark the operational criteria to be performed.

CE2.2 Explain the processing operations to be performed in each case and what is expected.

CE2.3 Rate the importance and difficulty of the operations of making a food product in the process as a whole.

CE2.4 In a practical case of elaboration, based on given conditions:

-Recognize the features of the already-prepared incoming product.

-Operate the utensils, equipment and substances, achieving the quality of the required product.

-Apply specific hygiene and safety measures in product handling and equipment handling.

-Collaborate in the contrast of the characteristics of the product elaborated in relation to its specifications and, if necessary, warn of the possible defects.

-Maintain the rhythms and job streams established in the course of processing.

-Identify defective parts or units and remove or rebuild them for recovery or treatment.

-Add, where necessary, additives, salts, ferments, government liquids, curing substances and other ingredients that may be part of the product produced.

-Meet incident sheets.

CE2.5 Recognize the main wastes that are generated during the processing process and what type of destination or treatment they should receive.

C3: Apply the final conservation and finishing treatments for food products that are required and apply the applicable regulations.

CE3.1 Identify and describe in a basic way the equipment, cameras, tunnels, autoclaves and other facilities involved in the final conservation and/or finishing treatments.

CE3.2 Manipulate, in simple and routine operations, equipment and facilities for the final treatment of food products.

CE3.3 Assist in routine checking of curing, drying, freezing, controlled atmosphere, or other long-term treatment.

CE3.4 In a practical scenario of final treatment or finished product, properly characterized:

-Prepare the utensils, equipment and facilities that will be involved in the treatment.

-Load the equipment and treatment chambers, in the form and amount established; taking into account that the flow of the process is developed without interruptions or jams.

-Identify the means and systems of regulation of equipment and installations, and what should be controlled in them.

-Help to review the indicators of the standard parameters and, if necessary, record the observed data, taking into account whether anomalies are observed outside the normal operating limits.

-Operate under instructions, equipment, and final treatment facilities.

-Deposit in the place and form assigned, the products treated for shipment to warehouse or to the packaging line and/or packaging.

-Collaborate on sample takes, under the assigned supervision, accounting for the operation carried out by the established procedure.

C4: Perform the cleaning and basic maintenance of useful equipment, equipment and facilities used in the manufacture of food products; complying with instructions and applicable regulations.

CE4.1 Identify the different cleaning procedures suitable for each equipment and installation.

CE4.2 Recognize the conditions that different work zones should have after food processing operations.

CE4.3 Carry out the collection and disposal of waste generated in the production of products, according to established waste management standards and procedures.

CE4.4 Perform maintenance and commissioning operations that require equipment and facilities used in the manufacture of food products.

CE4.5 Make first-level corrections and repairs to equipment and facilities that present deficiencies.

CE4.6 Observe risk prevention measures and personal safety measures in the performance of cleaning and maintenance tasks.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.4; C3 with respect to CE3.4.

Maintain an assertive, empathetic and conciliatory attitude with others; demonstrating cordiality and kindness in the treatment.

Interpret and execute the work instructions.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Respect the procedures and internal rules of the organization.

Habit to the organization's work rate.

Identify the organization's production process.

Contents:

1. Preparation of basic food processing operations

Basic food hygiene standards; personal hygiene measures, workwear, personal protective equipment, and guidance on good hygiene practices in the manufacture of food products.

General hygienic requirements for food processing facilities and equipment.

Safety measures in the management of equipment and tools used in the manufacture of food products.

Work plans and food processing lines.

2. Basic product-processing operations; description and parameters to be controlled

Treatments per heat action.

Irradation.

High pressure.

Treatments for cold action.

Manipulation of the water content.

Addiction of chemical additives.

Smoked.

Fermentation and maturation.

Extrusion techniques.

Reducing the size of solids.

Mix.

Emulsification.

Separation techniques.

3. Teams. Machinery used in the manufacture of food products

Operation, control instruments and basic regulation of: boilers, stoves and ovens; sterilizers, pasteurizers and fermenters; refrigerators and freezers; cutters, pickers and beaters, amassadoras, mixers and homogenizers; press and injectors; dryers and deaerators; equipment and machinery specific to subsectors.

Description and management of basic tools and tools in the food industry: knives, tweezers, decongers, grilles, fountains, pots, cocks, spatulas among others.

4. Final treatments for the preservation and finishing of food products

Types of treatment for the preservation and finishing of food products. Products and processes.

Description and basic management of equipment and machinery for the preservation and finishing of products.

Elementary control and data recording systems.

Failures and corrections.

5. Cleaning and basic maintenance of food processing equipment

Levels and basic cleaning requirements for processing equipment.

Cleaning products; usage types and conditions.

Sanitizing utensils and machinery.

Cleaning processes and procedures.

Waste and pollutants generated in the manufacture of food products, basic operations for recovery, purification and disposal.

Operativity and safety in food processing equipment.

Basic maintenance of food processing equipment.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of tasks in support of the elaboration, treatment and conservation of food products, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of three years in the field of competencies related to this training module

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: PACKAGING AND PACKAGING OF FOOD PRODUCTS

Level: 1

Code: MF0545_1

Associate with UC: Managing equipment and facilities for packaging, conditioning and packaging of food products, following standard and dependent work instructions

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Identify and prepare containers and materials for packaging, conditioning and packaging of food products according to the procedure and instructions established.

CE1.1 Recognize the packaging and materials that are necessary to configure the packaged and packaged product.

CE1.2 Recognize the packaging materials needed to configure the package, pallet, or fardo.

CE1.3 Associate the packaging, conditioning and packaging classes with the production process and the final product obtained.

CE1.4 Highlight the basic features of plugs, caps, cordels, tapes, tails, staples, and other packaging and packaging auxillary materials.

CE1.5 Distinguished the different conditioning materials and associate them with the packaging and its final presentation.

CE1.6 Dispose the appropriate consumables to the packaging or packaging process to be carried out.

CE1.7 Check the availability of labels and labels on the amount and places set.

CE1.8 Carry out the cleaning of the "in-situ" formed packaging according to the necessary hygienic measures.

C2: Locate the main components of the preparation of the packaging and packaging machines, according to the indications received.

CE2.1 Interpret the basic maintenance and tuning instructions for packaging, packaging and packaging machines and machines and collaborate on this maintenance.

CE2.2 Explain the adjustments to be made to a change of packaging format and assist in such adaptations.

CE2.3 List the revisions to be made in packaging and packaging equipment prior to commissioning, pointing out the main components to be reviewed.

CE2.4 Recognize the most frequent incidents that may arise in a packaging or packaging line or equipment and assist in the adaptation of corrective and preventive measures.

CE2.5 Recognize the technical-sanitary conditions that must gather the areas of packaging-conditioning and the packing area.

CE2.6 In a practical scenario of preparation of a packaging or packaging line or equipment, on the basis of given conditions:

-Collaborate, within your responsibility, on the required first-level maintenance tasks.

-To set up, under supervision, the machines, the main and auxiliary equipment for its implementation and normal operation.

-Perform cleaning and disinfection, using the appropriate products and equipment.

-Check that the consumables, both the containers and the items for the conditioning and packaging, are at the disposal of the process, rather than the necessary amount, to avoid interruptions.

-To teach, by simulation, the operation of the devices and mechanisms of safety of the machines and equipment of packaging, conditioning and packaging.

C3: Describe the automatic packaging and packaging operations of food products, considering the order of operations.

CE3.1 Explain the different types of packaging used in the food industry.

CE3.2 Citar the main types of conditioning of packaged products in the food industry.

CE3.3 Identify operations of: "in-situ" packaging, preparation, fill-in, labeling, and conditioning.

CE3.4 Describe the operation and the most important parts of the machines, equipment and lines of packaging and conditioning.

CE3.5 Point out the order and the correct manner in which the automatic controls must be operated on the machines and equipment that make up a packaging line and conditioning.

CE3.6 In a convenient packaging and conditioning scenario, based on a given condition:

-Recognize the fitness of the packaging and materials to be used.

-Check that the dosage tanks maintain the appropriate product grinds and that the dosing and injector are prepared.

-Check that packaging materials and packaging or their preforms are correctly disposed in the supply lines or conduits and access the process with the correct rhythm and sequence.

-Operate the controls of the machines and equipment of packaging and conditioning, keeping an eye on its proper functioning.

-Control that the filling, closing and labeling is done by the automatic equipment, without incident.

-Recognize the established channel to report failures that are observed in the process development.

-Fill in sheets or parts of work prepared for the count of consumables and the packaging produced.

-Precise the place and the way the containers are to be deposited or moved, as well as the leftovers or waste for recovery or treatment.

-Apply specific safety and hygiene measures in the use of machines and equipment for packaging and packaging products.

C4: Apply the automatic packaging and packaging of food products, considering the sequence of the production process.

CE4.1 Explain the different types of packaging used in the food industry.

CE4.2 Recognize the different materials and auxiliary elements that are used in the formation of the package, pallet or fardo, relating those with the desired packaging.

CE4.3 Describe the operation and most important parts of the machines, equipment and packaging lines.

CE4.4 Point out the order and the correct manner in which the automatic controls of the machines and equipment that make up a packing line must be operated.

CE4.5 Identify the operations necessary to make the boxes, packages, farts, retractable and other units of the packaging.

CE4.6 In a practical packaging of food products, on the basis of given conditions:

-Estimate the fitness of the materials to be used.

-Check that the main and auxiliary packaging materials are correctly arranged in the corresponding lines or equipment and their access to the process is performed with the appropriate rhythm and sequence.

-Operate the packing machinery controls, keeping an eye on its proper operation.

-Check that the closed, tied, strapping, tag out, and other final packing operations are performed, whether automatic or semi-automatic, correctly and without incident.

-Apply the orders and criteria of location and shipment of the packaged products, to the place and form assigned and in case of use of robotized devices, to operate these with maximum care and care.

-Identify the place and the way the leftover materials, debris, or defective packages for recovery are to be deposited or moved.

-Notify, by the established channel, the failures or failures observed in the packaging and collaborate on the count of consumables and packets or units produced.

-Apply specific safety and food hygiene methods in the use of packaging machines and equipment.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.6; C3 with respect to CE3.6; C4 with respect to CE4.6.

Other capabilities:

Maintain an assertive, empathetic and conciliatory attitude with others; demonstrating cordiality and kindness in the treatment.

Interpret and execute the work instructions.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Respect the procedures and internal rules of the organization.

Habit to the organization's work rate.

Identify the organization's production process.

Contents:

1. Materials and products for packaging in the food industry, packaging and packaging

Functions and effects of the packaging of food products.

Characteristics and required properties of materials used for the packaging of food products.

Hygienic conditions required in packaging processes.

Types and modes of packaging of food products: aseptic packaging, air packaging, vacuum packaging, modified atmosphere packaging, active packaging.

Risk prevention measures in packaging and packaging operations.

Metal containers: aluminum, tin. Constitution and properties.

Glass and ceramic containers: bottles, bottles, carafes.

Paper and cardboard packaging: tetrabrik, cartons, paper.

Packaging of plastic and complex materials: bags, microperforated bags, trays, flexible sterilized, thermoformed.

Miscellaneous wraps.

Accompanying and presentation products and materials.

Edible coatings and films.

Tags, tag-out, and identification and information elements.

Legal product conditioning requirements.

Packaging products, papers, cartons, and plastics.

Strips, tapes, and strings.

Trays and other packaging media.

Gums and queues.

Additives, staples and seals.

Other auxiliary materials.

2. Packaging, conditioning and packaging operations

On-site packaging training.

Handling and preparation of containers.

Cleaning of containers.

Fill and dosing procedures.

Types or systems closed.

Conditioning and identification procedure.

Packaging operations; regulation and management.

Handling and preparation of packaging materials.

Packaging, retractable, orientation, and batch training procedures.

Tag out and batch identification.

Palletizing and movement of pallets.

Destination and location of leftover and packaging waste, conditioning and packaging.

Logs and records of consumption and production.

3. Basic operation of the packaging, conditioning and packaging machinery

Packaging machines: basic types, main components, operation and auxiliary equipment.

Packaging machines: basic types, main components, operation and auxiliary equipment.

Automated and robotic packaging and packaging machines.

Comprehensive automated lines.

Cleaning the packaging and packaging machinery.

Elementary maintenance, tuning and small repairs of packaging and packaging machinery.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the handling of equipment and facilities for the packaging, conditioning and packaging of food products, following standard and dependent work instructions, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of three years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 4: HANDLING LOADS WITH FORKLIFT TRUCKS

Level: 1

Code: MF0432_1

Associated with UC: Manipulate loads with forklift trucks

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Apply forklift driving techniques by performing conventional operations and basic maneuvers.

CE1.1 Localize the situation of the driving controls of the wheelbarrows and the control indicators, describing the function that each one plays.

CE1.2 Describe the different points to be checked for starting the forklift truck.

CE1.3 Recognize the risks arising from the handling of forklift trucks and the means and equipment used, identifying them.

CE1.4 Identify the normalized signals that delimit the specific zones of work and movement, interpreting each one of them.

CE1.5 Identify the light and acoustic signals to be carried by the wheelbarrows, relating them to their typology and location.

CE1.6 Explain the basic conditions of load stability and dump possibilities depending on the maneuver.

CE1.7 Recognize the operations to be performed for the parking of the forklift truck and for the maintenance of the obstacle-free space.

CE1.8 In a scenario of driving forklift trucks, from technical specifications:

-Check the performance indicators.

-Running the machine.

-Drive the machine without loading and perform the specified maneuvers.

-Raise and lower the fork.

-Parking the specified location and leaving it out of operation.

C2: Apply loading and unloading techniques for forklift trucks carrying out the reception, dispatch and storage with different goods.

CE2.1 Identify the basic ways to constitute the load units.

CE2.2 Explain the conditions to be met by packaging or packaging to constitute the unit of charge.

CE2.3 Identify and classify the different types of pallets and explain the fundamental applications of the palettes.

CE2.4 Explain the variations in the load weight performance mobilized, depending on the volume utilization available, depending on the shapes of the products or their packaging.

CE2.5 In a practical case of handling materials and products properly characterized:

-Interpret the information provided.

-Locate the physical situation of the load.

-Check that packaging, packaging, as well as materials or products meet safety conditions.

-Check that the selected small metal container or palette type is best suited for handling and transporting the load unit, under security conditions.

C3: Interpreting and implementing the regulations concerning the prevention of occupational risks and the health of workers.

CE3.1 Recognize the risks arising from manual handling of loads: falls of objects, contusions, lifting positions, repetitive overefforts, fractures, musculoskeletal injuries, and others.

CE3.2 Recognize the risks arising from the management of automatic machines and traction or thrust, such as: entrapments, cuts, overefforts, repetitive positional fatigue, torsions, vibrations, noise, gases, and others.

CE3.3 Distinguished the different types of individual protection equipment (E.P.I.) suitable for each risk.

CE3.4 Identify action measures in emergency situations.

CE3.5 Before a simulated load, transport and download scenario, perfectly defined:

-Identify the most appropriate personal protective equipment.

-Recognize the risks associated with handling the load.

-Identify the risks associated with driving the transport, the stow/desestiba, stacked/unstacked load.

-Detailed possible emergency situations that may be presented.

C4: Interpret the symbology used in the environment and the means of transport.

CE4.1 List the duties, rights and rules of conduct of persons handling and transporting loads.

CE4.2 Identify the mandatory information signals and plates that refer to the load, as well as other information symbols to be carried by the wheelbarrow.

CE4.3 Identify and interpret the standardized signals to be defined by specific areas of work, those reserved for pedestrians and others located on the roads; and to act in accordance with the limitations of the warehouse, in case of internal manipulation.

CE4.4 Identify the light and acoustic signals to be carried by the wheelbarrows, relating them to their standardized typology and location.

C5: Identify the elements of the intended machines for safe driving, as well as the first-level maintenance operations.

CE5.1 Interpret the controls, systems and elements of driving and handling on forklifts (or models); as well as fuel indicators, battery charge level and others included in the trolley control board.

CE5.2 Interpret the instructions in the maintenance manual, the operations that correspond to a primary level of the maintenance manual.

CE5.3 Identify those anomalies that, affecting safe driving or handling, must be communicated for immediate repair and may cause the forklift to be stopped.

CE5.4 In a scenario where the wheelbarrow charges anomalies:

-Detect failures.

-Identify those that have their possible origin in manufacturing or maintenance defects.

-Determine if there are breakdowns whose repair exceeds their responsibility and must be the subject of communication to the appropriate person.

-Perform maintenance operations that correspond to your level of responsibility.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.8; C2 with respect to CE2.8; C3 with respect to CE3.5; C4 with respect to CE4.6

Other capabilities:

Maintain the work area with the degree of order and cleanliness required by the organization.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Take responsibility for the work you develop.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Interpret and execute the work instructions.

Respect the procedures and internal rules of the organization.

Contents:

1. Wheelbarrow handling and driving

Locating the elements of the wheelbarrow.

Machine handling: Guideline axis. Pre-set check-up. Start and stop of the wheelbarrow. Manoeuvres with and without load. Extraordinary maneuvers. Braking, starting and stopping the equipment.

Safety in handling: transport and lifting of the load.

Site signaling and transit system.

Personal protection equipment.

Transverse and Longitudinal Dump: How to avoid them.

Access/drop of the truck: use of the restraint system, cab, seat belt.

Circulation: speed of displacement, trajectory, nature of the floor, state of the same, among others.

2. Loading and unloading of materials

Load unit.

Interaction between the center of gravity of the load and the center of the cart.

Lost and loaded truck stability loss.

Conventional counterbalance truck support triangle.

Dynamic and static behavior of the loaded and unloaded truck: excessive speed, overload, poorly placed load, accelerations, incorrect maneuvers.

Notions of balance. Types. Load charts.

Law enforcement of the lever.

Load Gravity Center: Elementary concept and simple methods for your determination.

Use of accessories.

Load and unload operations: of transportation, shelving, and other.

3. Handling loads

Palletizing systems. Types of pallets.

Containers, drums and others.

Stacked and removed from loads.

Special holds.

Transportation precautions in special environments (chemical, explosive, and other industries).

Dangerous goods.

4. Forklift maintenance

Basic maintenance operations: visual inspection, first-level maintenance.

Thermal engine.

Electric motor.

Main items of manual trucks.

Main elements of fork lift trucks.

Lift system.

Types of masts, forks, hydraulic cylinders, forks and others.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1.-Domain of knowledge and techniques related to handling loads with forklift trucks, which will be accredited by one of the following two ways:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to this professional field.

-Professional experience of a minimum of three years in the field of competencies related to this training module

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX VIII

PROFESSIONAL QUALIFICATION: AUXILIARY MAINTENANCE AND INTERNAL TRANSPORT OPERATIONS IN THE FOOD INDUSTRY

Professional Family: Food Industries

Level: 1

Code: INA173_1

General Competition

Perform cleaning and sanitizing operations of equipment and facilities, assist in the maintenance of the first level of equipment and handle trucks and devices for the internal transport of goods, in accordance with the applicable regulations of general and specific hygiene and safety of the food industry.

Competition Units

UC0546_1: Perform cleaning and general hygiene operations on equipment and facilities and support for environmental protection in the food industry, according to the instructions received

UC0547_1: Assist in the operational maintenance of food industry machines and installations, following established procedures

UC0432_1: Manipulate loads with forklift trucks

Professional Environment

Professional Scope

Develops its activity in the maintenance department, dedicated to the food industry, in medium or large companies, develops its activity depending on its case, functional and/or hierarchically of a superior. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in all the subsectors of the food and related industries, both those that are dedicated to the direct manufacturing of processed food, as well as those of services and auxiliary products for the sector.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Food plant auxiliaries

Store Mozos

Carpetrolmen

Maintenance auxiliaries in food industry

Food industry auxiliaries

Associated Training (270 hours)

Training Modules

MF0546_1: General hygiene in the food industry (90 hours)

MF0547_1: Basic maintenance of machines and facilities in the food industry (90 hours)

MF0432_1: Handling loads with forklift trucks (90 hours)

COMPETITION UNIT 1: CONDUCT CLEANING AND GENERAL HYGIENE OPERATIONS IN EQUIPMENT AND FACILITIES AND SUPPORT FOR ENVIRONMENTAL PROTECTION IN THE FOOD INDUSTRY, ACCORDING TO THE INSTRUCTIONS RECEIVED

Level: 1

Code: UC0546_1

Professional realizations and realization criteria:

RP 1: Perform routine tasks of cleaning and disinfecting general areas of work, facilities, machinery and equipment of the food industry, to keep them operational in the processing and processing of food, complying with the applicable regulations of safety, occupational health, environmental and food safety, following instructions.

CR 1.1 Pre-prepared hygiene and disinfection products are used, as set out in the work instructions.

CR 1.2 Assigned hygiene equipment and tools are used, according to established instructions and procedures.

CR 1.3 Cleaning, manual or machine procedures are applied in accordance with the specifications, frequency and instructions received.

CR 1.4 The control and maintenance of the automatic cleaning equipment and the CIP processes is carried out according to instructions.

CR 1.5 Environmental and property maintenance parameters are controlled in clean rooms or white rooms in food processing, when any, following instructions.

CR 1.6 The signs of the operations to be performed or performed are carried out as well as the verification of the operation of alarm devices or equipment warning, when required.

CR 1.7 The records of the self-control manual relating to the execution of the cleaning and sanitizing operations are completed according to indications.

CR 1.8 The applicable food safety and hygiene regulations are met, as well as the application of the hygiene practice guidelines.

RP 2: Contribute to the performance of waste collection, purification and disposal operations to ensure compliance with applicable waste management regulations.

CR 2.1 The different types of waste or waste generated in the production process are collected, according to indications and following the established procedures.

CR 2.2 The location or storage of the waste is done at the specific location and in the form established, according to the applicable regulations.

CR 2.3 The process of debugging is monitored with regard to the operation of equipment and the conditions for the treatment of waste, according to the instructions received.

CR 2.4 The sampling of samples of routine character is performed in the form, points and amounts indicated, according to the established procedure.

CR 2.5 The records of the self-control manual relating to waste management are completed according to the indications received.

RP 3: Perform first-level maintenance and cleaning of equipment, tools and facilities, used in cleaning and sanitizing to leave them operational, complying with applicable safety, occupational health, environmental and food safety regulations, following instructions.

CR 3.1 The facilities, equipment and tools, are checked after the cleaning, verifying that there are no traces of dirt, or food.

CR 3.2 The cleaning equipment and supplies are left in a state of use, cleaning them, checking that they are operational and otherwise they are replaced.

CR 3.3 The products and materials used are deposited in the established place, complying with the applicable safety, occupational health, environmental and food safety regulations.

CR 3.4 Equipment, machines and tools used in cleaning and sanitizing operations are maintained, by simple operations at first level, according to instructions.

CR 3.5 The work area is kept free of items that can be dangerous, contaminate or damage food products.

CR 3.6 Potential identified deficiencies involving health risks to persons or to food products are reported to the higher.

Professional context:

Production media:

Equipment for cleaning and disinfecting areas, facilities, equipment and machinery. Manual files. Equipment for the purification and disposal of waste, equipment for sampling.

Products and results:

Clean and disinfected facilities and equipment ready for use. Waste handled and stored. Post-cleaning operations and first-level maintenance on equipment and tools.

Information used or generated:

Cleaning equipment usage manuals. Internal security and emergency regulations. Technical recommendations for the cleaning and disinfection of equipment and installations. Food handlers manual. Cleaning and disinfection procedures. Guide to good hygiene practices. Applicable rules on food safety and on prevention and the environment.

COMPETITION UNIT 2: ASSIST IN THE OPERATIONAL MAINTENANCE OF FOOD INDUSTRY MACHINES AND FACILITIES, FOLLOWING ESTABLISHED PROCEDURES

Level: 1

Code: UC0547_1

Professional realizations and realization criteria:

RP 1: Prepare the development of food industry facilities, machines and equipment, in collaboration to carry out the manufacturing processes, complying with the applicable safety, health, environmental and food safety regulations, following instructions.

CR 1.1 The equipment, accessories and tools are arranged and placed according to their use in the process of processing or processing of the food, according to the instructions received.

CR 1.2 The equipment is regulated and adjusted in accordance with the specifications of the processes to be applied, where appropriate, the necessary changes in the tools according to the specifications.

CR 1.3 The operability and handling of equipment and machinery to be used is checked for indications.

CR 1.4 The measurement and control instruments are preserved and verify the state of use, according to the periodicity established to maintain their reliability during the application.

CR 1.5 The safety mechanisms of equipment and machinery to be used are set according to applicable regulations and instructions, taking preventive measures.

RP 2: Auxiliary in the maintenance of machinery and equipment of the food industry in order to guarantee the operation and conservation of the same, complying with the applicable regulations of safety, occupational health, environmental and food safety, following instructions.

CR 2.1 The fluids, greases, lubrications and refrigerant liquids of the equipment are checked and replenished according to instructions and in the quality and precise quantity.

CR 2.2 Functional and safety tests are performed according to instructions and by checking values and mismatches and reporting on the observed dysfunctions.

CR 2.3 The basic repairs or replacements of parts in the equipment or the correction of dysfunctions are carried out where appropriate and according to the instructions, in order to ensure the operability of the equipment.

CR 2.4 The tools and useful tools used are completed, depositing them in the established place, cleaning them, leaving them with hygienic requirements, complying with the applicable safety, occupational health, environmental and food safety regulations.

CR 2.5 The corresponding parts or records of the interventions made are completed according to the established procedures.

RP 3: Carry out the maintenance operations of facilities, automated lines and auxiliary services of the food industry in collaboration, to ensure the maximum effectiveness of the same and the development of the production processes, complying with the applicable regulations of safety, occupational health, environmental and food safety, following instructions.

CR 3.1 Simple parameter control checks, levels and adjustments in the process lines are maintained as instructed.

CR 3.2 The operation of auxiliary services and facilities: water, air, cold, electrical or thermal energy, among others is controlled according to indications, so that its operability does not suffer deterioration or anomalies that impede the development of the production process.

CR 3.3 Stop, start or standby switches and mechanisms for services and installations or process lines are activated at the beginning or end of the day.

CR 3.4 The basic information of the system of self-diagnosis of process lines or installations is interpreted, following instructions.

CR 3.5 The measures that are established in the company on energy efficiency and savings are met at their level, communicating possible failures and incidents.

Professional context:

Production media:

Equipment and facilities security features and devices, emergency equipment, security signage. Manual files. Machine and equipment maintenance tools and tools. Instructions for use and basic maintenance of machines and equipment.

Products and results:

Equipment and equipment reviewed and ready for operation. Facilities, automated lines and operating auxiliary services and in optimal operating condition.

Information used or generated:

Equipment and equipment maintenance instructions. Internal security and emergency regulations. Regulations applicable in the field of safety.

COMPETITION UNIT 3: MANIPULATE LOADS WITH FORKLIFT TRUCKS

Level: 1

Code: UC0432_1

Professional realizations and realization criteria:

RP 1: Drive forklifts to carry out the movement of goods, complying with applicable regulations on the prevention of occupational and environmental risks, and under the supervision of responsible personnel.

CR 1.1 The lifting of the forklift truck is performed by checking the performance indicators of the control frame, such as oil levels, battery charge, among others.

CR 1.2 The forklift truck is conducted using the necessary individual protective equipment and the existing restraint systems.

CR 1.3 The displacements are carried out taking into account the existing signage and avoiding the pedestrian traffic zones.

CR 1.4 Down-slope travel is done in reverse, not making changes of direction over the slope, to avoid rollover risks.

CR 1.5 The forklift truck is conducted in conditions of visibility and, otherwise, the displacement is reversed, making use of the acoustic and luminous warning signals.

CR 1.6 The moves are made with the lowered forks avoiding the risk of center-of-gravity lifting dumps.

CR 1.7 The forklifts are parked in the assigned and authorized zones, removing the contact key and actuating the handbrake, maintaining these clean areas of materials or elements that may pose risks.

RP 2: Carry out the loading or unloading of materials and products for reception, dispatch and storage, complying with applicable regulations on the prevention of occupational and environmental risks, and under the supervision of the responsible personnel.

CR 2.1 The amounts to be delivered or received are checked by verifying at the delivery or receiving order respectively.

CR 2.2 The loading unit (packaging, packaging or containers) is checked by verifying that it has no apparent deformations or damage and, if detected, are communicated to the responsible personnel.

CR 2.3 The maximum load indications are respected in order not to exceed the capacity limits of the forklift truck and ensure stability, avoiding accident hazards in unloading and storage operations.

CR 2.4 The goods are handled using the appropriate means in each case (conventional, retractable, manual or electric truck, stacker, among others) avoiding alterations or damage and taking into account special risks (dangerous atmospheres, dangerous goods, among others).

CR 2.5 The implement is placed depending on its function, when the load movement requires it, not exceeding the load capacity or the resistance of the forks and following instructions from the responsible personnel.

CR 2.6 The loading and unloading of the external means of transport (truck, van, among others) is carried out by ensuring the integrity of the loads and following instructions from the personnel responsible for their placement.

CR 2.7 Manipulated loads are lowered to the ground level before manoeuvring, to avoid risks to the operating personnel and staff of the environment (damage to facilities, dumps, tramples, among others).

CR 2.8 The load is deposited in the allocated space or alveolo (shelving or pavement level), placing the forklift at right angle with respect to the shelving or stacked load and with the mast in a vertical position.

RP 3: To supply raw materials and materials for processing in production, as well as to remove the waste generated, depositing them in the planned areas and under the supervision of responsible personnel.

CR 3.1 The distribution of raw materials is carried out using the means established in the production order, in the areas authorized for this purpose, in order to avoid dysfunctions in the process.

CR 3.2 The raw materials are replenished according to production needs and before they are exhausted in the work zone, to avoid stoppages in the process and following instructions from the responsible personnel.

CR 3.3 The generated waste is loaded by pre-checking whether they are contaminants, harmful or if they have visible defects, taking the relevant measures as instructed by the responsible personnel.

CR 3.4 The waste generated is safely transferred and deposited in the areas and, where appropriate, in containers corresponding to the type of waste, in order to avoid contamination of the environment.

RP 4: Perform the first level maintenance of forklifts to ensure their operation, complying with applicable regulations on the prevention of occupational, environmental and quality risks, and under the supervision of responsible personnel.

CR 4.1 First-level maintenance is executed by taking into account the technical documentation of the equipment and the procedures established by the company.

CR 4.2 The status of the wheelbarrow is checked by visual inspection of the undercarriage, lifting equipment, loss of fluids, among others, communicating to the responsible personnel the existence of any anomaly.

CR 4.3 The elements arranged for safe driving and handling such as brakes, tyre condition, lifting system, hydraulic or fuel leakage, acoustic and visual signals, among others, are checked to remain in operation.

CR 4.4 Safety devices and personal protective equipment (belt, helmet, among others) are verified by checking that they remain useful.

CR 4.5 The forklift truck is paralyzed if faults are detected that can affect the operation and safe handling by communicating it to its personnel responsible for its repair.

CR 4.6 The periodic reviews are collected in the maintenance book informing the staff responsible for the previous performances.

Professional context:

Production media:

Manual carretillo, self-handling, electric or internal combustion engines. Manual forklifts. Containers, packaging and pallets. Shelves suitable for the type of loads. Personal protective equipment. Implements.

Products and results:

Lots and items of raw materials. Semi-processed products prepared for transfer on a machine foot. Finished items prepared for delivery to the customer. Load units carried, placed or stacked.

Information used or generated:

Applicable regulations on handling loads and using forklift work equipment. Applicable rules on prevention of occupational risks. Applicable rules for the management of waste or environmental protection. Orders for movement of goods, goods, transport and/or internal supply. Delivery barns. Coding of materials and products. Manual of use of the machine. Risk identification cards. Documents written and in digital support for the control of movement and transport of materials and products, materials and products in process and classification of warehouse stocks. Maintenance book. Tags. Production orders.

TRAINING MODULE 1: GENERAL HYGIENE IN THE FOOD INDUSTRY

Level: 1

Code: MF0546_1

Associate with UC: Perform cleaning and general hygiene operations in equipment and facilities and support for environmental protection in the food industry, according to the instructions received

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Identify the personal conditions and precise equipment for cleaning and sanitizing operations in equipment and installations complying with the sanitary hygiene regulations.

CE1.1 Describe the characteristics of the workwear and protective equipment to be used in the cleaning of equipment and installations.

CE1.2 Recognize and adopt the personal hygiene measures to be applied in the food industry and relate them to the consequences arising from their non-compliance.

CE1.3 Properly interpret the work orders and instructions that are received over the cleaning and hygiene operations of equipment and installations.

CE1.4 Check the availability, status, and operability of equipment and useful for cleaning and sanitizing operations.

CE1.5 Identify the appropriate cleaning products for each type of cleaning process.

CE1.6 Check the appropriate disposal of the safety and prevention mechanisms of the equipment to perform the cleaning operations.

C2: To distinguish the cleaning and disinfection procedures of the working areas, facilities, machinery and production equipment according to the indications and respecting the safety and food hygiene standards.

CE2.1 Differentiate the concepts and levels of cleanliness applied in the food industry.

CE2.2 Identify, classify and compare different cleaning products and treatments as well as their conditions of use.

CE2.3 Describe operations, conditions, and means used in cleaning installations and equipment.

CE2.4 Recognize and adopt the necessary safety measures in handling the various cleaning and disinfection products.

CE2.5 Describe the operation of cleaning systems and equipment, both manual and automatic.

CE2.6 In a practical cleaning and disinfection scenario: cleaning and disinfection work, subject to conditions:

-Operate with dexterity using the appropriate cleaning media and products.

-Relate the cleaning and disinfection media and products with the areas, facilities and equipment where they are applied.

-Perform the precise signalisations of the operations to be performed, according to the established prevention plan.

-Perform the completion of the self-control records regarding the cleanup operations performed.

-Check that the result of cleaning and disinfection is expected according to the assigned parameters.

C3: Apply waste collection and disposal procedures in accordance with applicable regulations and recognize the risks to the environment of the food industry.

CE3.1 Classify the different types of waste generated in the food industry.

CE3.2 Recognize the environmental effects of residues and contaminants originating in the food industry.

CE3.3 Identify the basic operations of collection, selection, recycling, purification, disposal and disposal of waste.

CE3.4 List environmental protection measures such as water and energy savings, energy alternatives, solid waste and packaging, atmospheric emissions and liquid discharges.

CE3.5 In a practical case of waste collection and disposal, under established conditions:

-Collaborate on waste collection with the precautions and procedures in place.

-Store waste and waste at the assigned location.

-Actively act in the routine handling of debugging equipment.

-Perform simple and routine sample shots, following instructions.

-Collaborate in compliance with the registration of the self-control manual referred to waste management.

C4: Check the effectiveness of cleaning operations and carry out, according to indications, the cleaning and maintenance of the first level of the equipment and useful employees in the processes of sanitisation.

CE4.1 In a scenario of checking the cleaning done, based on a given condition:

-Check that the result of cleaning and disinfection is expected according to the assigned parameters.

-Perform the cleaning and review of equipment and tools used to leave them in a state of use.

-Identify the conditions and place of deposit of the cleaning products and materials.

-Perform basic maintenance operations on equipment and cleaning tools.

-Recognize the state of the environmental conditions of food facilities that do not involve health risks for people or for products.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.6; C3 with respect to CE3.5; C4 with respect to CE4.1.

Other capabilities:

Maintain an assertive, empathetic and conciliatory attitude to others by demonstrating cordiality and kindness in the treatment.

Interpret and execute the work instructions.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Respect the procedures and internal rules of the organization.

Habit to the organization's work rate.

Identify the organization's production process.

Contents:

1. Hygiene rules and practices in the food industry according to applicable regulations

Food handling regulations.

Hygiene and personal hygiene measures in the food industry.

Workwear and personal protective equipment.

Hygienic attitudes and habits. Requirements and prohibitions in the food industry.

Alterations and contamination of food. Sources, causes and types of pollution.

Factors that determine the development of microorganisms in food, bacteria, viruses, parasites and moulds.

Cleaning of food industry facilities as a critical control point of the Hazard Analysis and Critical Control Points (HACCP) system.

Specific hygiene requirements for the different types of food processing facilities: meat, canned, dairy, breadmaking and beverages.

2. Products used for cleaning and sanitizing in the food industries

pH study. Acids, neutral, alkaline and solvent.

The water. Properties: pH, microorganisms, corrosion, alkalinity, hardness, potability and Langelier index. Detergents: neutral, ammoniated and degreasing.

Disinfectants: active chlorine, quaternary ammonium compounds, aldehydes and peroxides.

Biochemical decomposition products.

Insecticides and ratiticides in the food industry.

Product dosing. Types of dosages.

Labels of the products. Content of the labels. Pictograms concerning the type of surfaces and the method of use.

The products and corrosion of the equipment: aluminium alloys, stainless steel, plastic materials.

Applicable rules on authorised biocidal products for the food industry.

Conditions and places of storage and placement of cleaning products.

3. Equipment: sanitizing utensils and machinery

Utensils: Bayets, strops, brushes, haragans, sprayers, pickers, mops and mops, buckets, etc.

Machinery: automatic scrubbing machines, pressure machines, steam engines, foam-generating machines, total filter vacuum cleaner, ozone generators. Use and applications.

Disposal and placement of utensils and cleaning machinery.

Processes and procedures for cleaning, disinfecting and sanitizing. Residues and contaminants in the food industry.

The hygiene and sanitation plan according to facilities, dependencies, surfaces, utensils or machinery.

CIP and SIP processes.

Sinner circle: time, temperature, mechanical action and chemical.

The operational procedures of cleaning and disinfection standards: manual, with automatic scrubbing, with foam machine, with pressure machine, with steam engine, with CIP system and with ozone. Validation and verification.

Phases of the cleaning and disinfection process: pre-washing, cleaning, rinsing, disinfection and final rinsing.

Sterilization. Generalities and methods.

Special sanitization actions: disinterment and de-ation, preventive measures and CIP plans.

Origin and characteristics of discharges from different food industries.

Waste legislation.

By-products, derivatives and wastes.

4. Waste treatment according to applicable regulations

Selective collection of waste.

Spill debugging systems. Applicable rules.

Taking of residue samples.

Administrative management of hazardous waste.

Agents and environmental impact factors of the food industry: emissions into the atmosphere, other types of pollution.

Medium-environmental management tools.

Water and energy savings. Energy alternatives.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of cleaning and general hygiene operations in equipment and facilities and in support of environmental protection, in the food industry, according to instructions received, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: BASIC MAINTENANCE OF MACHINES AND FACILITIES IN THE FOOD INDUSTRY

Level: 1

Code: MF0547_1

Associate with UC: Assist in the operational maintenance of food industry machines and facilities, following established procedures

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Prepare the operational maintenance operations of food industry installations, machines and equipment, complying with applicable regulations in the prevention of risks, safety, environment and food safety.

CE1.1 Describe the characteristics of the workwear and protective equipment to be used for the performance of equipment and plant maintenance operations.

CE1.2 Recognize and adopt the personal hygiene measures to be applied in the maintenance of the equipment and relate them with the consequences arising from their non-compliance.

CE1.3 Interpret instructions and protocols on equipment maintenance.

CE1.4 Specify how the preparation of equipment, tools, and products to the various maintenance operations to be performed takes place.

CE1.5 Identify the general safety conditions and devices that the equipment must have for performing maintenance operations.

C2: Carry out routine operations to support the preparation and development of food industry facilities, machines and equipment for the production processes, in accordance with established procedures, in compliance with the applicable regulations for the prevention of risks, safety, environment and food safety.

CE2.1 Identify the arrangement and placement of equipment, accessories and supplies, appropriate to the specific food processing process to be carried out.

CE2.2 Recognize the mechanisms of commissioning of equipment and installations.

CE2.3 Explain equipment adjustment and adjustment mechanisms and apply them according to the process, according to instructions.

CE2.4 In a scenario of preparing and setting up installations, based on the following conditions:

-Maintain the measurement and control instruments in the state of use, complying with the preventive measures and the precise safety mechanisms in each equipment according to the instructions received.

C3: Perform the operational maintenance of food industry machines and equipment, in accordance with the procedures and indications received, in compliance with the applicable regulations for the prevention of risks, safety, environment and food safety.

CE3.1 Interpret the operational maintenance plan set up for the food industry's machines and facilities.

CE3.2 In a scenario of simple operational maintenance of machines and equipment of the food industry, based on the following conditions:

-Perform the checks and repositions of fluids, lubricants, and engrasses on equipment and machines.

-Rate out equipment mismatches, by performing functional tests to ensure the quality of the processes and avoid possible breakdowns in the processes.

-Assist in simple repairs, equipment and machinery fixes and improvements when breakdowns or dysfunctions are detected, in compliance with applicable regulations, in relation to measures of prevention, safety and hygiene of food.

-Meet the parts or records of the maintenance interventions performed.

C4: Carry out the maintenance operations of facilities, automated lines and auxiliary services, following the procedures and instructions received, complying with the applicable regulations in the prevention of risks, safety, environment and food safety.

CE4.1 In a convenient facility maintenance scenario, from given conditions:

-Identify checks, controls, and adjustments to be made in the automated lines of food processing processes, complying with applicable regulations in the prevention of risks, safety, environment and food safety.

-Control the operation of auxiliary services and facilities to ensure the operation of these services.

-Recognize the switches and stop mechanisms and start to activate on installations or lines at the beginning or end of the day.

-Interpret the basic information of the self-diagnostic panels and systems of the process lines and transmit the failures to the appropriate personnel.

-Recognize measures on energy efficiency that are established and implement them wherever possible.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.4; C3 with respect to CE3.2; C4 with respect to CE4.1.

Other capabilities:

Maintain an assertive, empathetic and conciliatory attitude; with others demonstrating cordiality and kindness in the treatment.

Interpret and execute the work instructions.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Respect the procedures and internal rules of the organization.

Habit to the organization's work rate.

Identify the organization's production process.

Contents:

1. Basic description and basic maintenance activities in the equipment and machinery involved in food processing processes

Tanks, pumps, valves and pipes: features.

Measurement and control instruments.

Electric motors. Basic electrical measures.

Elements of mechanical power. Pulleys, gears, speed regulators.

Machinery and electro-mechanical equipment.

Hydraulic and electro-hydraulic elements.

pneumatic and electro-pneumatic elements.

Production and heat transmission equipment: ovens, boilers, exchangers, etc.

Air production equipment. Dryers.

Automation systems. Internal relays, timings, counters and programmable automatons.

Teams with emerging technologies in the treatment and conservation of food.

2. Basic description and basic maintenance activities in the main types of food processing and processing facilities

Meat industries.

Processing industries of fish.

Dairy industries and egg products.

Processing industries of fruit and vegetables.

Grain, flour and derivatives industries.

Facilities for oils and fats.

Sugar, chocolate and confectionery facilities.

Packaging, treatment and brewing facilities.

Facilities for miscellaneous products.

3. Basic description and basic maintenance activities in ancillary facilities in the food industry

Facilities for conditioning and treatment of water. Distribution and pumping.

Heat production facilities.

Air and gas production and conditioning installations.

Cold maintenance and production facilities.

Facilities for electricity production and distribution.

Gas and fuel oil installations.

4. Measures for the protection and prevention of risks in the maintenance of food industry equipment and installations, according to applicable regulations

Safety and emergency plans. Applicable rules.

Individual protection measures and equipment-EPI-in the various sub-sectors of the food industry.

Elementary risk prevention systems.

Preventive measures and safety conditions in the industrial facilities.

Risks linked to the food industry's own workplaces.

Collective protection measures.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the operational maintenance of machines and facilities in the food industry, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: HANDLING LOADS WITH FORKLIFT TRUCKS

Level: 1

Code: MF0432_1

Associated with UC: Manipulate loads with forklift trucks

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Apply forklift driving techniques by performing conventional operations and basic maneuvers.

CE1.1 Localize the situation of the driving controls of the wheelbarrows and the control indicators, describing the function that each one plays.

CE1.2 Describe the different points to be checked for starting the forklift truck.

CE1.3 Recognize the risks arising from the handling of forklift trucks and the means and equipment used, identifying them.

CE1.4 Identify the normalized signals that delimit the specific zones of work and movement, interpreting each one of them.

CE1.5 Identify the light and acoustic signals to be carried by the wheelbarrows, relating them to their typology and location.

CE1.6 Explain the basic conditions of load stability and dump possibilities depending on the maneuver.

CE1.7 Recognize the operations to be performed for the parking of the forklift truck and for the maintenance of the obstacle-free space.

CE1.8 In a scenario of driving forklift trucks, from technical specifications:

-Check the performance indicators.

-Running the machine.

-Drive the machine without loading and perform the specified maneuvers.

-Raise and lower the fork.

-Parking the specified location and leaving it out of operation.

C2: Apply loading and unloading techniques for forklift trucks carrying out the reception, dispatch and storage with different goods.

CE2.1 Identify the basic ways to constitute the load units.

CE2.2 Explain the conditions to be met by packaging or packaging to constitute the unit of charge.

CE2.3 Identify and classify the different types of pallets and explain the fundamental applications of the palettes.

CE2.4 Explain the variations in the load weight performance mobilized, depending on the volume utilization available, depending on the shapes of the products or their packaging.

CE2.5 In a practical case of handling materials and products properly characterized:

-Interpret the information provided.

-Locate the physical situation of the load.

-Check that packaging, packaging, as well as materials or products meet safety conditions.

-Check that the selected small metal container or palette type is best suited for handling and transporting the load unit, under security conditions.

C3: Interpreting and implementing the regulations concerning the prevention of occupational risks and the health of workers.

CE3.1 Recognize the risks arising from manual handling of loads: falls of objects, contusions, lifting positions, repetitive overefforts, fractures, musculoskeletal injuries, and others.

CE3.2 Recognize the risks arising from the management of automatic machines and traction or thrust, such as: entrapments, cuts, overefforts, repetitive positional fatigue, torsions, vibrations, noise, gases, and others.

CE3.3 Distinguished the different types of individual protection equipment (E.P.I.) suitable for each risk.

CE3.4 Identify action measures in emergency situations.

CE3.5 Before a simulated load, transport and download scenario, perfectly defined:

-Identify the most appropriate personal protective equipment.

-Recognize the risks associated with handling the load.

-Identify the risks associated with driving the transport, the stow/desestiba, stacked/unstacked load.

-Detailed possible emergency situations that may be presented.

C4: Interpret the symbology used in the environment and the means of transport.

CE4.1 List the duties, rights and rules of conduct of persons handling and transporting loads.

CE4.2 Identify the mandatory information signals and plates that refer to the load, as well as other information symbols to be carried by the wheelbarrow.

CE4.3 Identify and interpret the standardized signals to be defined by specific areas of work, those reserved for pedestrians and others located on the roads; and to act in accordance with the limitations of the warehouse, in case of internal manipulation.

CE4.4 Identify the light and acoustic signals to be carried by the wheelbarrows, relating them to their standardized typology and location.

C5: Identify the elements of the intended machines for safe driving, as well as the first-level maintenance operations.

CE5.1 Interpret the controls, systems and elements of driving and handling on forklifts (or models); as well as fuel indicators, battery charge level and others included in the trolley control board.

CE5.2 Interpret the instructions in the maintenance manual, the operations that correspond to a primary level of the maintenance manual.

CE5.3 Identify those anomalies that, affecting safe driving or handling, must be communicated for immediate repair and may cause the forklift to be stopped.

CE5.4 In a scenario where the wheelbarrow charges anomalies:

-Detect failures.

-Identify those that have their possible origin in manufacturing or maintenance defects.

-Determine if there are breakdowns whose repair exceeds their responsibility and must be the subject of communication to the appropriate person.

-Perform maintenance operations that correspond to your level of responsibility.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.8; C2 with respect to CE2.8; C3 with respect to CE3.5; C4 with respect to CE4.6

Other capabilities:

Maintain the work area with the degree of order and cleanliness required by the organization.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Take responsibility for the work you develop.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Interpret and execute the work instructions.

Respect the procedures and internal rules of the organization.

Contents:

1. Wheelbarrow handling and driving

Locating the elements of the wheelbarrow.

Machine handling: Guideline axis. Pre-set check-up. Start and stop of the wheelbarrow. Manoeuvres with and without load. Extraordinary maneuvers. Braking, starting and stopping the equipment.

Safety in handling: transport and lifting of the load.

Site signaling and transit system.

Personal protection equipment.

Transverse and Longitudinal Dump: How to avoid them.

Access/drop of the truck: use of the restraint system, cab, seat belt.

Circulation: speed of displacement, trajectory, nature of the floor, state of the same, among others.

2. Loading and unloading of materials

Load unit.

Interaction between the center of gravity of the load and the center of the cart.

Lost and loaded truck stability loss.

Conventional counterbalance truck support triangle.

Dynamic and static behavior of the loaded and unloaded truck: excessive speed, overload, poorly placed load, accelerations, incorrect maneuvers.

Notions of balance. Types. Load charts.

Law enforcement of the lever.

Load Gravity Center: Elementary concept and simple methods for your determination.

Use of accessories.

Load and unload operations: of transportation, shelving, and other.

3. Handling loads

Palletizing systems. Types of pallets.

Containers, drums and others.

Stacked and removed from loads.

Special holds.

Transportation precautions in special environments (chemical, explosive, and other industries).

Dangerous goods.

4. Forklift maintenance

Basic maintenance operations: visual inspection, first-level maintenance.

Thermal engine.

Electric motor.

Main items of manual trucks.

Main elements of fork lift trucks.

Lift system.

Types of masts, forks, hydraulic cylinders, forks and others.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to handling loads with forklift trucks, which will be accredited by one of the following two ways:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to this professional field.

-Professional experience of a minimum of three years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX IX

PROFESSIONAL QUALIFICATION: WINEMAKING AND LIQUEURS

Professional Family: Food Industries

Level: 2

Code: INA174_2

General Competition

To carry out the operations of production, breeding and packaging of wines, spirits, spirits and other derived products, under the conditions laid down in the manuals of procedure and quality, as well as to manage the machinery and equipment concerned and to carry out its first level maintenance.

Competition Units

UC0548_2: Control raw material and prepare warehouse facilities and machinery

UC0549_2: Control the fermentations and the finish of the wines

UC0550_2: Perform special vinifications

UC0551_2: Drive the distillation process and craft spirits and spirits

UC0314_2: Control the beverage packaging and conditioning process

Professional Environment

Professional Scope

Develops its professional activity in the production department, related to the department of maintenance and quality, dedicated to the production of wines and other alcoholic beverages, in entities of public or private nature, small and medium-sized enterprises, both self-employed and foreign, mainly in companies with legal form of society/cooperative. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. Their professional activity is subject to regulation by the competent authority. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the beverage sector, subsector of wines, spirits, spirits and vinegar.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Wine Bodegueros

Cavas Makers

Cider makers

Spirits and Spirits Makers

Wine-making workers

Vinegars Makers

Beverage Packaging Section Operators

Beverage bottling operators

Working with the production of alcoholic beverages other than wine

Associated Training (570 hours)

Training Modules

MF0548_2: Raw materials and warehouse facilities (120 hours)

MF0549_2: Vinification Operations (210 hours)

MF0550_2: Special Vinifications (90 hours)

MF0551_2: distilleria-liquor (90 hours)

MF0314_2: Packaging and conditioning of beverages (60 hours)

COMPETITION UNIT 1: CONTROL RAW MATERIAL AND PREPARE WAREHOUSE FACILITIES AND MACHINERY

Level: 2

Code: UC0548_2

Professional realizations and realization criteria:

RP 1: Prepare the raw materials to start the process of winemaking and ciders, following the guidelines set out in the manual of procedure and in the work instructions, complying with the applicable regulations of prevention of occupational risks, quality, environment and food safety.

CR 1.1 The raw materials (grapes, apples) are selected before their entry into the cellar, checking their maturity status, health and hygiene conditions.

CR 1.2 The sampling and the immediate studies of glucometric graduation or Beaume (ºBe) graduation are performed, according to the conditions set out in the manual procedures.

CR 1.3 The conditions of transport and unloading of the harvest to the reception hopper are controlled, verifying the hygienic conditions, warning to the immediate superior, in the presence of possible anomalies.

CR 1.4 The raw materials once discharged, are fired in the endless hopper, verifying the separation of plant remains, altered grains and other elements for disposal, correcting for possible deviations.

CR 1.5 The characteristics of the incoming raw materials are contrasted with the quality requirements, recording their data.

CR 1.6 The treatments of the harvest (sulphite, enzyme) are carried out according to the specifications of each elaboration complying with the applicable regulations of prevention of occupational risks, quality, environment and food safety.

CR 1.7 The flow of raw materials in the receiving hopper is checked if it covers the production line feed, proceeding to its correction or notification to the immediate superior.

CR 1.8 The evacuation of the removed elements and residues takes place in the time and form indicated, depositing in the sites for each one of them.

RP 2: Prepare the machines, equipment and auxiliary means for the production of fermented wines and ciders, according to the procedure manuals and instructions for use, complying with the applicable regulations for the prevention of occupational risks, quality, environment and food safety.

CR 2.1 The thermal control equipment of the fermentation in wines and ciders, as a group of cold, exchangers, electrovalves, among others and the purification of musts and wines, filters, centrifuges, among others, are prepared according to the program of production and the instructions of work of the corresponding operation.

CR 2.2 Equipment for the production of fermented products, select-wash, pump-transport (trasegic pumps, food hoses, among others), light-crushed, selected-washing and pressing, among others, are prepared according to the characteristics of the raw materials and the product to be obtained, following the guidelines marked in the work instructions.

CR 2.3 The values of the parameters (temperature, times, doses) are introduced into the automatic equipment of the warehouse, according to the type of operation to be carried out and the requirements set out in the work instructions.

CR 2.4 The changes in the fermentation of the fermentation are carried out according to the production schedule and the working instructions of the corresponding operation.

CR 2.5 The stop and start operations of the fermented product processing equipment are performed according to the sequences set out in the manuals or work instructions.

CR 2.6 First-level maintenance operations are performed in the form and at the periodicity indicated in the use manuals, detecting possible anomalies, valuing them and proceeding to their correction or warning.

RP 3: Perform the "in situ" cleaning of wine making facilities and ciders, by manual operations or automatic cleaning modules, to ensure production by complying with the applicable regulations for the prevention of risks, quality, environment and food safety.

CR 3.1 Regulatory signals are located, which is the cleaning area, according to the established safety requirements.

CR 3.2 Manual cleaning operations of surfaces, tanks, barrels and other elements are checked or executed, using products and under fixed conditions and with the means stipulated according to the plan of cleaning and maintenance of the company.

CR 3.3 Cleaning of production equipment, transport systems and other auxiliaries is checked at the beginning and end of each day, shift or lot, following the guidelines set out in the instructions.

CR 3.4 The level of disinfection and sterilization achieved, is in contrast to the level required by the specifications and work instructions, leaving the equipment and the production machines in operational conditions after their cleaning.

CR 3.5 Cleaning and disinfection products and materials are stored in the specified places for storage, avoiding risks and confusion.

Professional context:

Production media:

Silos, tanks, tanks, containers. Equipment for the transport of raw materials and raw materials. Selection tables. Fluid transport equipment. Washing machines. Strutting-off. Crushers. Drained tanks. Scintires-desvinators. Apparatus for the rapid determination of quality parameters: densimeter, refractometer, pH-meter. Portable data transmission equipment. Protective devices in equipment and machines. Equipment for cleaning and disinfection of installations. Cleaning systems (centralised or not), disinfection and sterilisation of equipment.

Products and results:

Raw materials (Uva, apple and other fruits), prepared. Machines, equipment and auxiliary means, prepared. Sulphite and enzyme of the harvest, controlled. Sugars, controlled. Raw materials take off. Production equipment and facilities, prepared.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-working instructions. Cleaning signs. Parts, work records, and incidents. Results of "in-situ" quality testing. Applicable rules governing the profession. Applicable regulations for the prevention of occupational risks, the environment, quality and food safety. Applicable regulations for pipe diameters and food hoses.

COMPETITION UNIT 2: CONTROL THE FERMENTATIONS AND FINISH OF THE WINES

Level: 2

Code: UC0549_2

Professional realizations and realization criteria:

RP 1: Get musts through physico-chemical treatments to achieve the required quality and hygiene specified in the technical sheets, complying with the applicable regulations for the prevention of occupational risks, quality, environment and food safety.

CR 1.1 The pressing and draining operations are carried out, controlling the values of the pressure and temperature parameters, obtaining, tear must, 2nd and 3rd pressed, among others, where appropriate, the corrective actions, according to the limits established in the procedure manual.

CR 1.2 Antiseptics and correctors (sulphurous, tartaric acid, alcohol) are added during the production of musts at the time, with the doses and according to the target (vinification, concentrate, rectified) of the final product.

CR 1.3 The dose of clairings used in the musts de-fangate is calculated using small tests in the laboratory, considering the sedimentation times according to the volume of must to be purged and the product to be obtained (for vinification or must).

CR 1.4 The defang-clarified of the musts is carried out by natural sedimentation in the tanks destined for this purpose, after addition of clarifying agents, proceeding to the centrifugation or filtering, according to the characteristics of the product and the work instructions.

CR 1.5 The centrifuge intensity and the effectiveness of the filtering are controlled, during the separation of solid-liquid phases, in the process of the purification of musts, through the turbidity of the must and analytical tests, taking the appropriate corrective actions, according to the work instructions.

CR 1.6 The sampling of the musts is carried out, using sample instruments, probes, rapid testing devices for quality parameters, identifying and/or moving the sample to the laboratory.

CR 1.7 Basic analytical determinations in musts (amount of sugars, acidity and pH, among others) are performed according to established protocols.

CR 1.8 The evacuation of the caterpillars and the sludge in the production of musts is controlled, as established in the work manuals, regarding the time, shape and place.

CR 1.9 The results of controls and quality tests in obtaining musts are recorded and archived, according to the established system and support, by issuing the report of deviations in the production of musts, according to the quality manual.

CR 1.10 The computer program used in obtaining musts is checked, verifying its correspondence with the product that is processed.

CR 1.11 The control and measurement instruments in obtaining musts are checked, verifying the operation of the same.

RP 2: Carry out the preliminary operations to the fermentation of the musts obtained, according to the specifications of the technical sheets and the operating manuals, to ensure the fermentation of the same, complying with the applicable regulations for the prevention of occupational risks, quality, environmental and food safety.

CR 2.1 The preparation and maintenance of the yeasts for the process of fermentation of the musts is performed according to the conditions specified in the manuals and instructions of the operation.

CR 2.2 The fermentation tanks are selected according to the requirements of the product to be obtained (white wines or tints, ciders), as indicated in the manual of procedure and work instructions.

CR 2.3 The characteristics of the must or mass of heading are checked and adjusted according to the criteria set out in the quality and production instructions.

CR 2.4 The transfer of the musts obtained to the fermentation tanks is controlled, verifying the elimination of sludge, for the beginning of the fermentation in white, by means of analytical tests, complying with the applicable regulations of prevention of occupational risks, quality, environment and food safety.

CR 2.5 The yeasts are sown before the beginning of the alcoholic fermentation, controlling the amount, form, type and timing, through the feet of vat.

CR 2.6 The survey of musts or pastes in the fermentation process in red wines is carried out in the presence of the holdistas, verifying that the containers are the required as well as the quantity of musts and holfar to be covered.

CR 2.7 The analytical parameters of the must are controlled before the beginning of the fermentation, using the grade Beaume, density, among others.

RP 3: Set the conditions for the beginning of the fermentation of wines or cider, controlling with analytical determinations to keep within the limits required in the procedures, complying with the applicable regulations of prevention of occupational risks, quality, environment and food safety.

CR 3.1 The musts are cooled at the beginning of the fermentation (in white wines and ciders), keeping the temperature at the limits established by the activity of the yeasts and obtaining the required yields of alcohol.

CR 3.2 The retracing of the must is carried out in the fermentation tanks in red and in fermentations of double paste, with the periodicity indicated, preventing the hardness of the hat formed by the hollards and extracting from them the color of the red wines, complying with the applicable regulations of prevention of occupational risks, quality, environment and food safety.

CR 3.3 The aerobazuqueos are carried out, by means of air injection in the red fermentation, following the specifications of the process.

CR 3.4 The analytical determinations (alcoholic strength and pH among others) are performed according to the analysis protocols and with the required instruments, controlling the cleavage of the sugars in alcohol since the beginning of the fermentation.

CR 3.5 The super-4 fermentation is controlled, adding to the musts, at the beginning of the fermentation, a quantity of must already in fermentation, or wine in sufficient quantity to obtain a mixture of alcoholic degrees, eliminating the beekeeping yeasts that communicate foreign flavors to the wine.

CR 3.6 The density before fermentation takes place, using densimeters and picnometers, among others, providing for the final alcoholic strength of the resulting wine, through the must/wine ratio.

RP 4: Control the fermentation of the musts according to the requirements of each elaboration, to be produced as established in the manual of procedure and work instructions, complying with the applicable regulations of prevention of occupational risks, quality, environment and food safety.

CR 4.1 The volume merits in the processing of the must in wine are calculated, estimating the needs of storage tanks of the wine/cider obtained.

CR 4.2 The temperature values are controlled with in the fermentation period, through time/temperature diagrams, as well as the sugars consumed and the emission of carbon dioxide released, by means of analytical tests, complying with the applicable regulations for the prevention of occupational risks, quality, environment and food safety.

CR 4.3 The neglect of the hollide is carried out at the moment and the form indicated in the work instructions, checking the values of the density achieved, verifying the diffusion of the colouring matter, evacuating and depositing the holdistances and caterpillars, according to the time and form indicated in the sites defined for each one of them.

CR 4.4 The conditions of pH, temperature, aeration, nutrition, among others, are controlled, during the development of the second fermentation (malolactic in wines and ciders), ensuring the activity of lactic bacteria in specific containers, according to technical specifications of the process.

CR 4.5 The process of fermentation of sweet wines is finished, modifying the physical-chemical conditions, paralyzing the fermentation, according to the indications of the manual of procedure and instructions of operation.

CR 4.6 The information generated during the process development of the musts fermentations is recorded and archived according to the system and the support set.

RP 5: Apply the physico-chemical treatments established in the procedure manuals, guaranteeing their quality and hygiene, to stabilize and preserve the products obtained (ciders and wines), complying with the applicable regulations of prevention of occupational risks, quality, environment and food safety.

CR 5.1 The deposits in which the stabilization and preservation treatments of the final product are carried out are checked, verifying the fulfilment of the required conditions, in order to avoid oxidations and other alterations, correcting and notifying the existence of deviations.

CR 5.2 The number, frequency, and shape of the trades are carried out, as set out in the procedure manuals, using the required trasiego pumps and hoses.

CR 5.3 The physico-chemical treatments of the stabilization of the wines, such as, clarification, centrifugation, filtration, cold stabilization and heat treatments, among others, are controlled according to the specifications of the product and with the type of treatment indicated in the instructions of the operation, guaranteeing the quality, correcting and notifying the existence of deviations in the course of the same.

CR 5.4 The filtration equipment is loaded in the form and value established, checking the flow of the product, verifying whether it covers the needs of the process to be carried out, correcting and notifying the existence of deviations.

CR 5.5 The parameters during the stabilization treatment, such as the dosage of clairings, filtering, precipitation cores, agitation, sedimentation times, temperature decrease, centrifuge intensity, filtering efficiency, times and heat levels achieved, among others, are controlled, keeping them within the established limits and taking the required corrective measures in case of deviation from the procedure manual.

CR 5.6 The evacuation of the lees, faeces, precipitates and filtrates remains carried out in the time and form indicated in the work manuals, depositing in the appropriate places for each of them.

CR 5.7 The information generated during the development of the process of physical-chemical treatments is recorded and archived in the system and the established support.

RP 6: Perform the finishing of the wines, controlling the quality and hygiene of the wines, in order to achieve the unique and commercial characteristics of the product, complying with the applicable regulations for the prevention of occupational risks, quality, environment and food safety.

CR 6.1 The classification and the destination of the different batches produced is checked, according to the established valuation criteria.

CR 6.2 Product mixtures are carried out in the proportions indicated by the instructions of the operation, harmonizing the product and achieving the desired commercial type.

CR 6.3 The woods and containers used in the breeding are selected and conditioned, depending on the type of broth and breeding to be carried out, according to the work instructions.

CR 6.4 The transfer and filling of the breeding containers is carried out in the manner indicated, ensuring its integrity, avoiding oxidations, subhealing any related anomalies and avoiding any losses or losses.

CR 6.5 The timing of the mismatches and other manipulations is established, checking the timing, form and periodicity set out in the instructions of the operation.

CR 6.6 Environmental conditions (temperature, humidity, aeration) of premises and wineries are regulated, keeping them within the established margins.

CR 6.7 The information generated during process development is logged and archived in the set system and support.

CR 6.8 The sensory analysis of the wines is carried out, determining the organoleptic parameters, according to the quality requirements established, assessing how the wines evolve in the breeding process and appreciating the organoleptic characteristics that develop along the same.

RP 7: Perform waste collection, treatment and discharge operations to avoid contamination, complying with applicable environmental regulations.

CR 7.1 The amount and type of waste generated by the production processes (caterpillars, lees, among others), is verified that their correspondence with what is established in the procedure manuals, carrying out the collection, storage and dumping of the same in the established points.

CR 7.2 The operation of the equipment and the purification conditions are controlled, in accordance with the type of waste to be treated and the requirements set out in the procedure manuals.

CR 7.3 The samples are taken in the form, points and amounts indicated, identifying them for shipment to the laboratory, according to the established procedure.

CR 7.4 The immediate measurement tests of environmental parameters are performed according to the protocols and with the previously calibrated instruments.

CR 7.5 The results received or obtained are recorded and contrasted with the required requirements, taking the appropriate corrective measures or communicating the detected deviations immediately.

Professional context:

Production media:

Deposits, containers. Equipment for the transport of raw materials and raw materials. Fluid transport equipment. Washing machines. Strutting-off. Crushers. Drained tanks. Scintires-desvinators. Presses. Maceration tanks. Centrifuges. Earth filters, plates, lenticular. Sterilant filters: membranes, ultrafiltration, reverse osmosis. Dispensers. Refrigerated fermentation tanks. Cold production equipment. Heat exchangers of plates, tubular, spirals, surface-scratched to heat or cool. Tanks with agitator. Microoxygenators. Computerized central control panels. Computer media. Apparatus for the rapid determination of quality parameters: areometer, refractometer, pH-meter, spectrophotometer, assessment and distillation equipment. Portable data transmission equipment. Protective devices in equipment and machines. Waste purification and disposal equipment. Apparatus for the rapid determination of environmental factors.

Products and results:

Costs obtained. Pressing of the controlled harvest. Evacuated caterpillars. Analytical determinations of musts and wines, performed. Controlled alcoholic and malo-lactic fermentation. Filtered, clarified and stabilized wines. Ciders, white wines, reds and sweets, obtained. Wines surveyed for the start of breeding. Operations for the collection, purification and disposal of controlled waste (caterpillars, lees).

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-working instructions. Parts, work records, and incidents. Results of "in-situ" quality testing. Applicable rules governing the profession. Applicable Community, state and regional rules on wine. Applicable rules for the prevention of occupational, environmental and food safety risks.

COMPETITION UNIT 3: PERFORM SPECIAL VINIFICATIONS

Level: 2

Code: UC0550_2

Professional realizations and realization criteria:

RP 1: Organize the job to make special vinifications (sparkling wines, needle, gasified, sweet, licorous, generous, mistels, snacks and wine derivatives), complying with the applicable regulations.

CR 1.1 The information on the products and the planning of the special vinifications are obtained as provided for in the production sheets, for the sparkling wines, of the needle, gasified, sweet, licorous, generous, mistels, appetizers and wine derivatives.

CR 1.2 The position of work is conditioned, according to the procedures required in the production sheet, in such a way that the hygienic-sanitary conditions of the installations (lagar, zone of fermentation tanks) and of the machinery (tanks, homogenizing hoppers, crystallization tanks, mantequeras, plants of cultivation of ferments, among others) are maintained according to the requirements that establish the working instructions and the applicable regulations.

CR 1.3 The different types of wines, additives, used are selected from the production sheets.

CR 1.4 The strutting, maceration-bleeding, static and mechanical, pressing, and defanged-clarified equipment, among others, are prepared by checking that they meet the conditions laid down in the procedure manual, depending on the characteristics of the raw material and the product to be obtained.

CR 1.5 The control elements (control panels and others) are prepared, regulating the elements operators thereof and loading the required program, using the production technical tab, following the procedures of the technical tab.

CR 1.6 The deposits and auxiliary equipment used in special vinifications are prepared, checking that they meet the conditions of cleanliness, capacity and type of material, among others, according to the raw materials (wines, syrups, alcohols, among others) and the operating conditions, following the guidelines marked in the specific manuals.

CR 1.7 Cleaning is carried out, using manual or automatic methods (CIP equipment), the cleaning and disinfection programmes established, in the facilities, taking into account the critical points of the process and its causes, following the established instructions.

RP 2: Perform the first level maintenance operations of the machines, equipment and tools used in special vinifications (sparkling wines, needle, gasified, sweet, licorous, generous, mistels, snacks and vinyl derivatives), to avoid sudden stops in the machinery, complying with the operating plan and the applicable regulations, to ensure its operation.

CR 2.1 The operation of equipment, machines and auxiliary instruments used in the procedures for obtaining special vinifications is checked, taking into account the variables (speed, temperature, pressure and others) and following the guidelines set out in the work instructions.

CR 2.2 The simple changes and adjustments of interchangeable elements are carried out according to the applicable maintenance plan.

CR 2.3 Possible simple anomalies in equipment used in special vinifications (presses, cold equipment and filtration equipment, among others) are corrected, acting according to maintenance instructions.

CR 2.4 The operations related to the maintenance carried out are completed, reporting any detected breakdowns that exceed their level of competence.

RP 3: Perform the operations of second fermentation and addition of carbonic, respectively for the production of sparkling wines, of needle and gasified wines, with the required quality according to technical specifications, complying with the applicable regulations.

CR 3.1 The required base wine mixtures are made in the manufacture of sparkling wines, by checking the deviation with respect to the established requirements through chemical analytical determinations.

CR 3.2 The composition of the tirage liquor (coupage of base wine, yeasts and sugar) and of expedition (sugar and products that confer the special taste characteristics) is checked by means of chemical analytical determinations, assuring the proportion and homogenization required.

CR 3.3 The dosage of the ingredients of the expedition liquor is made in the second fermentation of the sparkling wines, according to the technical specifications.

CR 3.4 The parameters of temperature, pressure and solubility are controlled, during the second fermentation in both bottles and in large containers and in the production of needle and gasified wines, using the measuring and control instruments, resetting the environmental conditions according to the technical specifications, ensuring a homogeneous dissolution of carbon gas.

CR 3.5 The evolution of the yeasts during the second fermentation is controlled, both in bottle and in large containers, verifying the sediment in the neck of the bottle and removing the bottles by hand or mechanically to ensure the sediment of yeasts.

CR 3.6 The separation of sediments (lees) takes place in the second fermentation of sparkling wines, depending on whether it is made in large containers or in bottle, through the deguelle, according to the instructions of the procedure.

CR 3.7 The expedition liqueur is conditioned in such a way that it does not increase the required alcoholic strength by volume, ensuring the quantity of the components, according to the type of sparkling wine to be obtained, dry or sweet.

RP 4: Perform the operations of mixing of the base wine with ingredients of different nature to obtain snacks and wine derivatives, with the required quality in the technical specifications, complying with the applicable regulations.

CR 4.1 The substances required in the process of making snacks and wine derivatives are added to the base wine (harmless, bitter or stimulating plant substances, extracts or flavourings), according to the specifications established.

CR 4.2 The aromatised products are obtained by mixing the base wine with musts and wine alcohol, by checking the proportions marked by the applicable regulations.

CR 4.3 Aromatised products, such as vermouth, are obtained by checking the addition by boiling or cooking of bitter vegetable substances or extracts, according to the proportions marked by the specific regulations.

CR 4.4 The vinic appetizers and derivatives are obtained, by means of mixing and homogenization processes, as established in the process, reaching a harmonious set of ingredients.

CR 4.5 The processes of stabilized in the elaboration of the appetizers and the vinic derivatives are carried out, checking the doses of sulphurous and/or ascorbic, the clarifications and the leaks, as established in the process, reaching a harmonious set of ingredients.

CR 4.6 Visual and spectrophotometric testing is performed, ensuring that no precipitation or loss or color alterations occur.

RP 5: Perform the control operations of physical-chemical parameters and mix of ingredients for obtaining of sweet wines, licorous wines and mistels, with the required quality in the technical specifications, complying with the applicable regulations.

CR 5.1 Sweet, licorous wines are obtained by ensuring compliance with the characteristics of the base wine (alcohol, sugar), according to the specifications required.

CR 5.2 The parameters of temperature, pressure and time are controlled by the measuring and control instruments, through time-temperature diagrams of the wine, making the fermentation stop, according to the requirements of the alcoholic strength to be reached and the remains of unfermented sugars.

CR 5.3 The quantity of grams per litre of sugar of the final product is checked in the process of stopping the fermentation, depending on the sweet wine to be obtained.

CR 5.4 The proportions to be added of the various compounds (alcohol, concentrated must) are calculated according to the characteristics of the product specified in the manufacture of mistels.

CR 5.5 The sensory analyses are performed according to the protocol established for the sweet, licorous and misty wines, checking that they meet the required characteristics.

CR 5.6 Sample intake is performed as established by the quality department, ensuring the transfer of samples to the laboratory with the required coding and characteristics.

CR 5.7 The analytical, alcoholic-grade, gram-per-litre glucose/fructose determinations are checked according to the specifications required for sweet wines, lycopious wines and mistels.

RP 6: Classify the different types of wines to be used for the type of breeding, chemical or biological, according to characteristics determined by technical specifications, complying with the applicable regulations of oenological practices and food safety.

CR 6.1 The classification of wines is carried out according to the organoleptic characteristics and alcoholic strength, so that pale and light wines with less alcoholic strength are intended as generous, fine or chamomile wines (depending on the geographical area), while those with more body, with more alcoholic strength as olorous.

CR 6.2 Classified wines are topped with wine spirits until they reach a required alcoholic strength, in each one, determining the type of breeding of each broth (biological and chemical, respectively), based on their final organoleptic characteristics.

CR 6.3 Fine wines or manzanillas are obtained, by biological, in boot or barrel, by controlling the readjustment of physical parameters (humidity, temperature, ventilation, among others), according to technical specifications, which favor the development of the veil of yeasts (yeasts in flower), communicating specific aromas and flavors (taste of wood, and others), originating the known as "mother of wine", proliferating and disappearing.

CR 6.4 The olorous wines are obtained, by chemical breeding, also in boot or barrel, controlling the physical-chemical process, oxidative of the wood.

CR 6.5 The wine is obtained, by mixed breeding (first biological and then oxidative), by increasing the alcoholic strength of the wine raised under "flower", above the threshold tolerated by the yeasts in "flower", either by heading of the wine or by alteration of environmental factors, temperature or humidity, disappearing the veil and the wine enters oxidative breeding.

CR 6.6 The containers are filled manually and/or automatically, according to the aging system of criaderas and soleras, throughout the breeding process and periodically extracting percentage of the contents of each one of the "boots" or barrels to fill others, so that the top one is filled with new wine, being available in three heights.

RP 7: Control the acetic fermentation to obtain vinegar with the quality established in the technical specifications, complying with the applicable regulations of oenological practices and food safety.

CR 7.1 The status of the base wine is checked as required, depending on the product's needs to be achieved.

CR 7.2 The levels of acetic acid and acetic acid are controlled during the acetic fermentation of alcoholic liquids (cider or other wines), according to the requirements established in the production process for obtaining vinegar.

CR 7.3 Required trasicings are performed manually and/or automatically, ensuring sediment removal and ensuring product quality.

CR 7.4 Sample intake is performed as established by the quality department, ensuring the transfer of samples to the laboratory with the required coding and characteristics.

CR 7.5 Analytical determinations (acetic acid level grams/litre, volatile acidity, pH, microbiological studies and antioxidant levels) are performed according to established protocols, checking the composition of the obtained vinegar.

CR 7.6 The vinegar is stored in containers, checking that these are adjusted in volume, quantity, temperature and humidity to the required.

Professional context:

Production media:

Deposits, containers. Centrifuges. Land filters, plates. Sterilant filters: membranes, ultrafiltration, reverse osmosis. Dispensers. Refrigerated fermentation tanks. Cold production equipment. Heat exchangers of plates, tubular, spirals, surface-scratched to heat or cool. Tanks with agitator. Barrels, boots, containers, breeding supports. Gasifiers. Central control panels, computerized. Computer media. Sample-taking instruments, probes. Apparatus for the rapid determination of quality parameters: densimeter, assessment and distillation equipment. Portable data transmission equipment. Protective devices in equipment and machines, vacuum pumps and concentrators.

Products and results:

Production area, organized. First-level maintenance operations of the machines and equipment, carried out. Sparkling wines, with a needle, gasified appetizers, aromatised. Vermouth, vinyl derivatives, sweets, licorbears, mistels and generous breeding obtained. Obtaining vinegar.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-working instructions. Parts, work records, and incidents. Results of "in-situ" quality testing. Applicable, Community, State and Autonomous Community rules on wine. Regulation of the profession. Applicable rules on the prevention of risks and food safety. Applicable rules on oenological practices.

COMPETITION UNIT 4: DRIVE THE DISTILLATION PROCESS AND PREPARE SPIRITS AND SPIRITS

Level: 2

Code: UC0551_2

Professional realizations and realization criteria:

RP 1: Organize the job of distillation and preparation of spirits and spirits, in order to avoid contamination, complying with the applicable regulations for the prevention of risks, labor, environment and food safety.

CR 1.1 The required information on the products, on the planning of the distillation operations and on the preparation of the spirits is obtained as foreseen in the production sheets.

CR 1.2 The position of work is conditioned according to the procedures required in the production sheet, in such a way that the hygienic and sanitary conditions of the installations and the machinery (columns of distillation, and rectification, stills, barrels, tanks of clarification, among others) are maintained according to the requirements established.

CR 1.3 The materials (wines, other plant macerados) to be used are selected from the production sheets.

CR 1.4 The required conditions (cleaning, capacity and type of material, among others) are checked in the tanks and auxiliary equipment of distillation and preparation of spirit drinks (spirits and spirits), adjusting them to those established by the procedure, according to the raw material (grape, or apple) and the product to be obtained.

CR 1.5 The application of cleaning and disinfection programs by manual or automatic methods (CIP equipment) is checked, taking into account the critical points of the process and following the work procedures.

CR 1.6 The distillation and processing equipment of spirits and spirits are prepared, changing the tool, according to the established production program and the work orders of the corresponding operation.

RP 2: Perform the first-level maintenance operations of the machines and equipment used in the distillation and processing of spirits and spirits, to ensure the functioning of the elements involved in the process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of the equipment, machines and auxiliary instruments used in the distillation and preparation procedures is checked, as well as its variables (temperature, pressure and others), according to the technical documentation and instructions of the company.

CR 2.2 Spent or deteriorated elements and operating anomalies are detected, observing equipment and machines used (fluid transport equipment, distillation and rectification columns, heat exchangers, among others).

CR 2.3 Parts or items specified as top-level, broken, or defective on equipment and machines are replaced, re-establishing their operation, according to the applicable maintenance plan.

CR 2.4 The operations referred to first-level maintenance performed are recorded in the incident history, transmitting to the responsible personnel the report of detected anomalies that exceed their level of competence.

RP 3: Control the process of distillation, redistillation, and rectification of fermented products, to obtain simple spirits and alcohols, according to technical specifications of the manual of procedure, complying with the applicable regulations of prevention of occupational risks, environment and food safety.

CR 3.1 The equipment and the distillation conditions are controlled, regulated according to the product to be obtained, by means of technical specifications of the manual of procedure.

CR 3.2 The raw materials (alcohols, marc, fruits, cereals) are introduced by means of pipes and pumps to the distillation columns, checking their characteristics and specifications required by the production process.

CR 3.3 The load of stills is controlled during the distillation process, taking place at the moment and with the required quantities, depending on the characteristics of each spirit.

CR 3.4 Plant macerated plants are added during the distillation process, according to the specifications required for each spirit.

CR 3.5 The distillates or simple spirits obtained are controlled, verifying, the process of evaporation and condensation of the still and their adjustment to the production process.

CR 3.6 The ethyl distillate from the wine, grape marc, wine lees or fermented dried grapes obtained by distillation is subjected to a redistillation process in still, purifying it from impurities and eliminating harmful residues, in a process of rectification of alcohols.

CR 3.7 The pressure, temperature and alcoholic strength parameters are checked during the distillation process, correcting them as set out in the work manuals.

CR 3.8 The separation and collection of the different fractions (volatile, heads, tails, central: holandas) are executed according to the specifications of the operation and the products to be obtained.

CR 3.9 The information generated during the process of obtaining the spirit is recorded in the system and support established.

RP 4: Make the mixtures and coupages for the production of compounds with anejation and by combination of simple spirits and alcohols, with the required quality in the technical specifications, complying with the applicable regulations of prevention of occupational risks, environment and food safety.

CR 4.1 The mixing of the spirits, the alcohols and the addiction of other ingredients (sweeteners, dyes) is carried out according to the proportions and in the moments indicated by the corresponding technical document.

CR 4.2 Complementary practices for the preparation of compound spirits (trasicegos, clarification, filtration, refrigeration, aeration, oxygenation, soleo, radiation) are performed at the moment, with the periodicity and with the required quality in the instructions of each specific operation.

CR 4.3 The parameters (pressure, temperature and alcoholic strength) are controlled, during the process of obtaining the anejados, correcting them as set out in the work manuals.

CR 4.4 The timbers to be used in the aging of the composite spirits are selected, conditioning them according to the product to be obtained according to the instructions of the operation to be performed.

CR 4.5 The transfer to the woods of the spirits, alcohols or mixtures, their filling, closing and placing in the cellar takes place in the established form.

CR 4.6 Environmental conditions (temperature, humidity, aeration) of premises or holds are maintained within the margins established during the production of compound spirits.

CR 4.7 The mixtures or coupage of the anejados are carried out in the proportions indicated in the work instructions, according to the commercial type desired.

CR 4.8 Quality controls are performed during the process of obtaining compound spirits, depending on the product to be obtained and the instructions for the operations to be performed.

CR 4.9 The information generated during the process of obtaining the spirit is recorded in the system and support established.

RP 5: Carry out the maceration operations for the production of liquors, as established in the formulation and the elaboration sheet, in compliance with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 5.1 The characteristics and prior conditioning of the base product (alcohols, hydroalcoholic mixtures) are adjusted according to the specifications required for the initiation of the preparation.

CR 5.2 The maceration of fruits and grains is performed according to the shape, times and conditions indicated in the specific processing tab of each liqueur.

CR 5.3 The discharge and separation of the macerados in the production of liquors is performed according to the time and form indicated in the instructions of the operation.

CR 5.4 The macerated, if applicable, are carried to distillation according to the instructions of the operation to be performed.

CR 5.5 The equipment and the conditions for the clarified or filtered of the macerados are regulated, according to the margins established in the instructions of the operation to be carried out.

CR 5.6 The parameters of the process for obtaining spirit drinks (alcoholic strength, grade of sugar, density, stability) are controlled, by performing the necessary corrective actions as set out in the elaboration sheet.

CR 5.7 The information generated during the development of the spirit drinks processing process is recorded in the established system and support.

RP 6: Perform the sampling, testing and testing necessary to ensure the quality of the process, as set out in the corresponding protocols.

CR 6.1 The time, place, shape and amount indicated for the sampling are identified, following the corresponding protocol.

CR 6.2 Samples are taken to the laboratory, ensuring their unalterability.

CR 6.3 The required instruments for testing, rapid and elementary tests are selected, calibrated according to the instructions for the use of the operation to be performed.

CR 6.4 The "in-situ" tests or trials are performed with the required accuracy in the protocols.

CR 6.5 The results of tests performed both in the laboratory and in the field are evaluated, verifying the quality that marks the required specifications.

CR 6.6 The organoleptic properties of the various products are checked according to the established quality requirements.

CR 6.7 The necessary corrective measures are applied, issuing the relevant report in case of deviations.

CR 6.8 The information generated during the development of the sampling, testing and testing process is recorded in the system and support established.

Professional context:

Production media:

Tanks, tanks, hoppers, containers. Fluid transport equipment. Stills. Columns for distillation and rectification. Mixing tanks. Barrels, containers for aging. Heat exchangers. Clarification tanks. Filters. Macerators. Dispensers. Osmosis, vacuum pumps, concentrators. Central control panels, computerized. Computer media. Sample-taking instruments, probes. Apparatus for the rapid determination of quality parameters. Portable data transmission equipment. Protective devices in equipment and machines.

Products and results:

Production areas, prepared. Operations carried out on equipment used. Simple spirits of wine, pomace, fruit, cider, cereal, cane. Distilled alcohols. Rectified alcohols. Brandy. Whisky. Ron. Distilled and cold gin and anise. Spirit drinks: pacharan, marrasquino, fruit and essences, bitter, anisette, creams, pipermint, tequila and others.

Information used or generated:

Equipment Utilization Manuals. Specifications for raw materials and products. Results of quality tests. Procedural manuals-working instructions. Parts, work records, and incidents. Results of the "in situ" quality tests. Applicable rules for the prevention of occupational risks, the environment, alcohol, spirit drinks and food safety.

COMPETITION UNIT 5: CONTROL THE BEVERAGE PACKAGING AND PACKAGING PROCESS

Level: 2

Code: UC0314_2

Professional realizations and realization criteria:

RP 1: Prepare the product for packaging, following the specifications of the technical information sheet in the case that there is a bottle reference, complying with the applicable regulations for the prevention of occupational risks, environment, packaging and food safety.

CR 1.1 The mixture of must and/or water with the reference yeast is made according to the quantities and temperature of the recipe.

CR 1.2 The sugary sirope or the amount of must to be added is prepared, serving as a substrate to the reference yeast.

CR 1.3 The sirope and the reference yeast are inoculated in the beverage to be packaged, controlling the amounts of dissolved oxygen, carbon dioxide and other parameters set out in the technical tab.

CR 1.4 The homogeneity of the yeast mixture, sirope and beverage to be packaged is checked, carrying out the tests set out in the technical tab.

RP 2: Perform the treatment of the product before, during and after the packaging, to ensure its organoleptic characteristics and stability, following the specifications of the technical tab.

CR 2.1 The necessary controls are performed on the beverage (turbidity, filtrability and colmatation), checking that they meet the conditions set out in the technical tab for further treatment.

CR 2.2 The dose of additives is adjusted to the levels set, ensuring the stability of the product.

CR 2.3 The parameters of the heat treatment applied are controlled for each type of beverage.

CR 2.4 The pressure and flow conditions, among others, are checked during the amicrobiotic filtration process, regulating them within the established values for each type of beverage.

CR 2.5 The effectiveness of the treatment is checked by sampling periodically, and transferred to the laboratory to be subjected to the specified tests.

CR 2.6 The corrective measures provided for in the procedural manuals apply in case of deviations.

RP 3: Perform the first-level maintenance operations of the machines, equipment, and auxiliary means necessary for the packaging of beverages, as specified in the production rules.

CR 3.1 The operation of equipment, machines and auxiliary instruments used (filling, vats, cannulas and others) is checked, as well as its variables (temperature, pressure and others), according to the technical documentation and instructions of the company.

CR 3.2 The items specified as first level, spent or deteriorated and the operating failures are detected, observing the equipment and machines used.

CR 3.3 Parts or items specified as first level, broken or defective on equipment and machines are replaced, re-establishing their operation.

CR 3.4 The documentation referred to the first level maintenance performed is recorded in the incident history, transmitting to the personnel responsible the report of detected anomalies that exceed their level of competence.

CR 3.5 The production area and the pipelines of the packaging/bottling line are cleaned and disinfected following the deadlines set in the work instructions, using steam or detergent solution and/or disinfectant.

CR 3.6 Equipment, machines and auxiliary instruments are selected and prepared according to the production schedule.

RP 4: Prepare the machines, equipment and auxiliary means necessary for the packaging of beverages, regulating them according to the requirements set out in the manual of procedure, to ensure compliance with the quality specifications of the final product, complying with the applicable regulations for the prevention of occupational risks, environment, packaging and food safety.

CR 4.1 The information required for the products and the packaging specifications is obtained as provided for in the production sheets.

CR 4.2 The process parameters (temperatures, cycle times and speed, among others) of the machines and equipment (cleaning, moulding-blower of preforms and welders, among others) are regulated by buttons, touch screens or pulsators, achieving the synchronization and rhythm required by the production instructions.

CR 4.3 The status of the cartridges and other filter elements is checked in the bottling of liquids that require prior filtration, performing the specified tests (bubble point test and integrity test, among others).

CR 4.4 The supply of consumables (bottles, plugs, capsules and labels, among others) are requested from the warehouse according to the rhythm of production.

CR 4.5 Packaging materials (glass, plastic, metal and brik, among others) are prepared, placed in their positions and adapted to the lot to be worked on.

CR 4.6 The products to be packaged are identified, determining whether they are in conformity with the batch and whether they are prepared, mixed or combined for processing.

CR 4.7 The labels required for the packaging and the identification inscriptions correspond to the batch processed.

CR 4.8 Cleaning of unformed packaging "in situ" is performed under the conditions marked by the work specifications.

CR 4.9 Waste materials and finished products that do not meet the specifications are moved for recycling or treatment in the form and the designated place.

RP 5: Monitor the beverage packaging line, following the required technical specifications, to ensure compliance with the quality specifications of the final product.

CR 5.1 The temperature and level of detergent product concentration are controlled in the glass container washing machines, verifying the operation of the label extractors.

CR 5.2 The formation of the "in situ" made-up packaging (preform-blower molding, among others) is controlled, ensuring that its characteristics (shape, size, thickness, welding, and layers) are those specified in the process manual.

CR 5.3 The filling of beverages that need to maintain the gas pressure is performed under isobarometric conditions, guaranteeing the carbon dioxide content and preventing dissolved oxygen dissolution.

CR 5.4 The automatic filling process of the bottles or other containers is controlled, by means of the corresponding system of regulation and accounting, and maintaining the dosage within the limits established by sampling and weighing.

CR 5.5 The closure and sealing of the package are in accordance with the requirements for each product in the instructions for the operation.

CR 5.6 The legend required on the labels is checked, ensuring its identification and subsequent control and ensuring that it adheres to the container in the corresponding shape and place.

CR 5.7 Witnesses verifying the online control equipment (especially the electronic vacuum/full packaging inspectors) are passed according to the established rules.

CR 5.8 The packaging product is moved in the appropriate shape and place, depending on the processes or storage.

CR 5.9 The materials and products consumed throughout the packaging process are accounted for, disposing of the leftovers for use and if necessary, modifying the requests for supplies.

RP 6: Control the beverage packaging process, following the required technical specifications, to ensure the quality and final characteristics of the batch, complying with the applicable regulations for the prevention of occupational, environmental, packaging and food safety risks.

CR 6.1 The characteristics of the packaging environment or atmosphere are maintained within the levels marked in the instructions of the operation.

CR 6.2 The corrective measures to restore the balance or to stop the process apply in situations of incidence or deviation, requesting, where appropriate, technical assistance.

CR 6.3 Performance ratios are maintained within the margins provided in the work instructions.

CR 6.4 The sampling of the final product, its identification and its shipment are carried out in accordance with the established procedures.

CR 6.5 Information related to the results of the work, incidents produced and corrective measures, references of materials and products used is recorded in the supports and in the detail indicated.

CR 6.6 Failure to operate equipment is detected, assessing whether it is appropriate to correct it or to notify the maintenance service of its competence.

Professional context:

Production media:

Thermal treatment equipment for beverages: plate exchangers, tubulars, pasteurizers (flash, tunnel), autoclaves. Sterile filtration equipment. Preparation and packaging equipment: despalletizers, cleaning machines (blower, rinsing machine, washing machine). Thermoforming thermoforming-blow molding. Packaging lines: rinsing, dosing-filling, bagging, closing, sealing, sealing, welding, sealing, capsuladora, marker, labelling, palletizer. Protective devices in equipment and machines.

Products and results:

Packaging area, ready. Maintenance operations of packaging equipment, maintained. Packaged beverages arranged for storage, marketing and dispatch. Reports of anomalies and disconformities. Batch traceability documentation.

Information used or generated:

Equipment usage manuals, procedure manuals, and packaging work instructions. References of materials and products. Final batch documentation. Parts of work and incidents. Results of "in-situ" quality testing. Applicable rules on the packaging and bottling of beverages. Applicable Community and State rules on the labelling of foodstuffs. Applicable rules for the prevention of occupational, environmental and food safety risks.

TRAINING MODULE 1: RAW MATERIALS AND WAREHOUSE FACILITIES

Level: 2

Code: MF0548_2

Associate to UC: Control raw material and prepare facilities and warehouse machinery

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Relate the characteristics of the grapes, fruits and other raw materials with their suitability for the production of wines and ciders.

CE1.1 Distinguished the different varieties and types of grapes, fruits and other raw materials, used in the production of wines and ciders.

CE1.2 Describe the technological characteristics of different varieties of grapes, fruits and other raw materials, and relate them to their enological or processing aptitude.

CE1.3 Describe the maturation control methods to determine the optimal time of collection.

CE1.4 Identify the main defects and alterations of the grapes and other raw materials, associating them with the causes and agents that originate them.

CE1.5 Interpret the technical documentation concerning the specifications to be met by the raw materials in the beverage processing industries.

CE1.6 List the auxiliary materials, identify their state and conditions of use, indicating their performance in the different processes of brewing.

CE1.7 To deduct the conditions and storage care required by the raw materials, depending on their state and subsequent industrial use.

CE1.8 In a scenario of receiving grapes or other raw materials, on the basis of given conditions:

-Perform relevant weightings and records.

-Recognize defects and alterations in the grapes or other raw materials.

-Perform sample collection and value it based on its appearance, external characters, and tasting.

-Make immediate physico-chemical determinations in grapes, fruits, and other raw materials.

-Develop a reasoned report on your acceptance or not and your potential leverage.

-Set storage conditions.

C2: Identify requirements and perform first-level preparation and maintenance operations of production equipment.

CE2.1 Explain the operation and constitution of the production equipment used in the vinification processes or the like, correctly employing concepts and terminology and identifying the functions and contribution of the main assemblies, devices or elements.

CE2.2 Identify devices and safety measures in the handling of equipment.

CE2.3 Explain the anomalies that most frequently occur during the usual use of the equipment.

CE2.4 In a practical assumption of use and maintenance of the basic wine-making equipment, on the basis of given conditions:

-Perform the cleaning of equipment and containers by manual or automatic procedures, achieving the required levels of the processes and products.

-Make the adaptations of the equipment and the changes of elements required by the different types of elaboration.

-Perform routine checks on the control and control elements.

-Make the start and stop following the order of action set.

-Identify and run the first-level maintenance operations.

C3: Analyze and apply facility cleanup processes.

CE3.1 Differentiate the concepts and levels of cleaning used in the wine industry and other fermented beverages.

CE3.2 Compare the different cleaning products and treatments (disinfection, sterilisation, disinterment, deratization) and their conditions of use.

CE3.3 Specify the toxicity or dangerousness of the products with the protective measures to be taken during handling.

CE3.4 Describe operations, conditions, and means used in facility cleaning.

CE3.5 In a practical cleaning case (disinfection, sterilisation, disinterment, deratization), on the basis of given conditions:

-Justify the goals and levels to be achieved.

-Select the products, treatments, and operations to use.

-Set the parameters to be controlled.

-List the required equipment.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.8; C2 with respect to CE2.4; C3 with respect to CE3.5.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Maintain an assertive, empathetic and conciliatory attitude with others; demonstrating cordiality and kindness in the treatment.

Contents:

1. Grapes and other raw materials

Areas and wine production.

The grapes, characteristics, varieties, quality.

Apple, characteristics, varieties, quality.

Other fruits, characteristics, varieties, quality.

Auxiliary materials: characteristics, performance, regulations.

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

Sampling technique.

Sample Take Procedure.

Immediate physico-chemical determinations.

Cata of grapes and other raw materials.

3. Warehouse facilities and equipment

Composition and distribution of space.

Generic equipment. Composition, operation, applications and management: Tanks, tanks, hoppers. Transport of solids: sinuses, elevators. Pumping and driving liquids. Dosimers, sulphites. Centrifugal clarifiers. Earth filters, plates, sterilants.

Specific equipment for the treatment of vendimires and other raw materials: Toothpicks. Vintage pumps. Curlers, macerators, presses.

Locales and breeding vessels. Trasiego pumps and food hoses, permanent, semi-permanent or mobile links (Abrazaderas, Racordes and links, fixed or detachable, Barcelona-type links, quick links of ball.

4. Cleaning of facilities and equipment in the wine industry

Concept and levels of cleanliness: physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

Phases and sequences of operations.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Disinfection and sterilization. Chemical disinfectants, thermal treatments. Disinsectation, insecticides. De-ratization, raticias.

Cleaning systems and equipment.

Signaling and isolation techniques for areas or equipment.

Cleaning and maintenance of tanks and containers: vinary packaging, of altered wood.

5. Process for the reception of raw materials for the production of fermented products

Means of transport used and systems for discharging the raw material.

Trailers. Types of trailers, capacity.

Containers used in transport.

Boxes. Types of boxes, capacity.

Reception and control of raw materials and auxiliaries.

Characteristics of the enzyme.

Sulphyte of the harvest.

Weighing. Handling of scales, types of scales.

Fruit discharge systems.

Receive Tolva: technical characteristics.

Offset, crushed, mayate, others.

Applicable rules for the prevention of risks, environment and food security.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the raw material and to the preparation of the facilities and the warehouse machinery, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

FORMATIVE MODULE 2: VINIFICATION OPERATIONS

Level: 2

Code: MF0549_2

Associated with UC: Control the Fermentations and Finishing of the Wines

Duration: 210 hours

Assessment Capabilities and Criteria:

C1: Describe the procedures for the production and breeding of wines and other fermented products, relating the necessary operations, the products of entry and exit and the means used.

CE1.1 Interpret the technical documentation on the execution of the winemaking processes (block diagrams, product flow), the specifications of the raw materials and products and the manuals of procedure and quality.

CE1.2 Justify the necessary sequence in the process execution work: characterization of the product and the procedure, preparation and maintenance of equipment and machines, identification, checking and feeding of incoming products, setting and control of parameters, tests and quality checks.

CE1.3 Associate winemaking processes and procedures with the input products and the necessary equipment and output, describing the fundamentals and the sequence of operations of each of them.

CE1.4 Relating to each other the processes of making, raising and packaging and, where appropriate, further processing of the wines and other fermented products.

C2: Apply treatments to harvest and other raw materials, to obtain musts achieving the quality and hygiene required.

CE2.1 Distinguished the different operations of mechanical treatment of grapes from the harvest or other raw materials, indicating, in each case, their application and the necessary machines.

CE2.2 Identify the execution conditions and control parameters of the various treatments received by the raw materials according to their state and the product to be obtained.

CE2.3 Describe the different techniques of defing-clarified and correction of musts, indicating their usefulness, the necessary equipment and auxiliary substances, the operating conditions and the control parameters.

CE2.4 Discriminate according to their usefulness the different types of musts, by-products and residues obtained.

CE2.5 In a practical case of obtaining must, from a project and given materials:

-Select the machines, equipment and containers to be used in the treatment of the grape harvest and the production of the must.

-Carry out the load or power, assign the parameters and operate the machines and equipment for the treatment of the harvest.

-Perform the distribution in deposits for the production of the must.

-Regular the conditions and equipment for the mostos-clarified defanged-for.

-Separate and move for re-employment or evacuation of by-products.

-Dosify and add the correct must correctors.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Contrasting the characteristics of the musts in relation to the requirements of the process.

C3: Apply the techniques of fermentation and stabilization of the products, achieving the quality and hygiene required.

CE3.1 To differentiate the different types of fermentations, the agents responsible and the auxiliary substances and to relate them to the different processes and products.

CE3.2 Identify the conditions in which the fermentations of the various caldos, the necessary containers, the control parameters, the moments of neglect, the cases and the methods of arrest or completion must be developed.

CE3.3 Recognize the different techniques of stabilization and conservation of wines, indicating their usefulness, necessary equipment and auxiliary substances, operating conditions and control parameters.

CE3.4 Describe the signs of the major alterations that wines can undergo throughout their production process, the causes that cause them and the possibilities of prevention and correction.

CE3.5 In a practical scenario of control fermentation and product stabilization, from a project and given materials:

-Check the status and treatments received by the must or mass of departure.

-Select the containers and equipment to be used in the fermentation and stabilization of the wine.

-Carry out the screening and dosing of the fermentation agents, auxiliaries and, where appropriate, other ingredients or companions.

-Assign and control the fermentation parameters.

-Perform the dismemberment and the trasiegos in the moments and forms required.

-Submit to the caldos a subsequent fermentation in the containers or containers and in the required conditions.

-Regular conditions and equipment for applying stabilization and conservation treatments.

-Appreciation the symptoms of possible changes of the caldos.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Contrast the characteristics of the caldos with the expected specifications.

C4: Apply techniques of clarification and cold stabilization in the wines, achieving the transparency of the caldos.

CE4.1 Specify the physico-chemical characteristics of the clairymen, relating the different types.

CE4.2 Determine the characteristics of cold stabilization.

CE4.3 In a practical scenario of clarification of a wine, on the basis of given conditions:

-Small scale determine the required dose of clarifers in the clarification of a wine line.

-Add to the wine line.

-Perform the turbidity analysis to see the final results.

C5: Characterize the methods of wine breeding and follow up, achieving the required qualities.

CE5.1 Relate the performance of the operations of mixing and finishing of the wines with the need to obtain a product suitable for the marketing, or in their case, for the breeding.

CE5.2 List the arguments that support or discourage the breeding of wines and justify the need for quality products and outstanding features.

CE5.3 To differentiate the main systems of wine breeding, specifying in each case the containers, premises, environmental conditions and necessary periods, the operations to be carried out and the parameters to be controlled according to the evolution of the characteristics of the wine.

CE5.4 In a practical assumption of initiation and follow-up of the raising of a wine, from a project and some given materials:

-Select and check the status and performance of the necessary wood or containers, fill in and correct placement.

-Check and regulate the environmental conditions of the breeding premises.

-Run the cases and other manipulations in the appropriate shape and times.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Contrast product features with expected specifications.

C6: Characterize wines, ciders, and alcoholic beverages from fermentation.

CE6.1 Classify wines and other alcoholic beverages, according to the criteria used in this respect.

CE6.2 Describe the characteristics of different types of wines, ciders and other fermented beverages.

CE6.3 Interpret the specifications of the quality parameters of the different wines, ciders and other fermented beverages.

CE6.4 Identify in-progress products and by-products and residues originating from the processes of winemaking, ciders and other fermented beverages and their potential use.

CE6.5 Relate beverages with raw and auxiliary materials and with the processing processes and to which they are submitted.

CE6.6 Justify the requirements and care of storage that the different products need according to their characteristics.

CE6.7 In a practical scenario of a sampling or collection of wines and other fermented beverages, from a given project and materials:

-Recognize product types, their denominations and commercial category.

-Describe the technical and differentiating characteristics of each product.

-Contrasting the parameters obtained through tests or tests with the required specifications and, consequently, assess their quality.

-Set storage and maintenance conditions.

-Deduct the main stages of the processing and breeding process suffered by each product.

C7: Analyze sampling techniques, for the verification of the quality of raw materials and products in the wine-making industry and other fermented beverages.

CE7.1 Explain the different procedures and ways of sampling used in the wine-making industry and other fermented beverages, recognizing and managing the associated instruments.

CE7.2 Identify the systems of constitution, marking, transfer and preservation of the samples.

CE7.3 Relate the sampling form (number, frequency, place, size of extractions) with the need to obtain a homogeneous and representative sample.

CE7.4 In a practical scenario of sampling, from a project and given materials (from raw and auxiliary materials, from products in progress and made from by-products and waste):

-Interpret the sampling protocol.

-Choose and prepare the appropriate instrumental.

-Perform operations to obtain and prepare samples in the appropriate places, shape and times.

-Identify and move the samples.

C8: Apply the methods of chemical and microbiological analysis, for the immediate determination of the basic parameters of product quality, in the beverage industry.

CE8.1 Define the physical, chemical, and microbiological concepts required to apply immediate analysis methods on musts, wines, and other beverages.

CE8.2 Perform mathematical and elementary chemical calculations to achieve the fluid management of the data obtained in the analyses.

CE8.3 Identify, calibrate and manage the instruments and reagents involved in the determinations of basic quality parameters.

CE8.4 Recognize and use sample preparation operations for analysis (dilution, concentration, homogenization, stabilization) for subsequent physico-chemical or microbiological analysis.

CE8.5 In a practical scenario of a properly identified sample of a product in the manufacture, wine, cider or other beverage, from a given project and materials:

-Carry out chemical and microbiological tests, using the procedures and instruments indicated.

-Validate and document results obtained and report deviations.

C9: Apply the sensory analysis protocols and techniques of wine tasting, ciders and other fermented beverages, and perform the description of the sensations obtained.

CE9.1 Associate the composition of wines, ciders and other fermented beverages to their taste, olfactory and visual characters.

CE9.2 List the characteristics to be appreciated in a tasting and the reference points or levels.

CE9.3 Describe the paths and forms of appreciation and quantification of each of the organoleptic characters.

CE9.4 Interpret and handle the lexicon and the usual expressions of use in the procedures for describing the sensations obtained in the fermented beverage tasting.

CE9.5 Relate the characteristics and qualities of the different types of wines and drinks with the gastronomy.

CE9.6 In a practical case of wine tasting or other beverages, from a project and given materials:

-Appreciation the organoleptic characteristics of the products through the relevant tests.

-Describe its characteristics and qualities.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.5; C3 for CE3.5; C4 for CE4.3; C5 for CE5.4; C6 for CE6.7; C7 for CE7.4; C8 for CE8.5; C8 for CE8.5; C9 for CE9.6.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Maintain an assertive, empathetic and conciliatory attitude with others; demonstrating cordiality and kindness in the treatment.

Contents:

1. Getting musts

Physical Treatments for vintage and other raw materials (grapes and apples).

Extraction of musts: drained.

Maceration. Cold preference maceration. Duration of the maceration.

Factors that influence.

pressed. Job pressures according to product type and quality.

Treatments for cleaning and disinfection of the material.

Processed from other fruits.

Chemical treatments in obtaining musts: sulphite in obtaining musts, calculation of the dose of sulphurous.

Drained: static and mechanical.

Macerado.

pressed.

Disinfection treatments.

Processed from other fruits.

Destination of the must obtained: natural must. Fresh must for vinification, production of mistels, sweetening of wines, preserved must. Musts turned off, must concentrate. Obtained by partial dehydration.

Obtaining ciders.

Sample Take Procedures. Closure of containers.

On-site analytical determinations in the musts.

Systems for identifying, recording and moving samples.

Additions and corrections of the must. Applicable legislation.

Take samples of the musts and their subsequent correction.

Sample techniques in the musts.

2. Physical-chemical treatments of the musts

Chemical treatments in obtaining musts: sulphite in obtaining musts, calculation of the dose of sulphurous.

Acidification/deacidification: acids used, tartaric acid, citric acid.

Physical Treatments in obtaining musts: desangement and clarification of musts: decantation. Intensity of the defangate. Techniques of de-fangling. Static and dynamic desfangado.

Control of turbidity: Clarifiers, features.

Types of mostos clarifiers: calculation of the dose of clairifiers, laboratory tests.

Mechanical clarification: centrifugation, characteristics and techniques.

Filtration and brightening of musts: characteristics and techniques, mass filters, plate filters.

Waste obtained in obtaining musts: marc, sludge, waste disposal.

Use of waste.

3. Driving the fermentation

Characteristics of yeasts: biological conditions of yeasts, physical conditions of yeasts, chemical conditions of yeasts.

Seeding of selected active yeasts: cuba feet. Features.

Protocols on the seeding of yeasts.

Operations during processing: Encubing of vendimias or musts. Back. Neglect. Trasiegos.

Neglect control.

Fermentation deposits. Materials: Wood; Cement: naked, coated; Azeros: enamelled, stainless steel.

Types of fermentation, responsible agents, incorporation of yeasts and selected bacteria.

Temperature control and fermentation follow-up: Alcoholic fermentation.

Malolactic fermentation: conditions and equipment for the malolactic fermentation process.

Alterations during the process, symptoms, prevention, and correction.

Analysis before the beginning of fermentation: physical-chemical fundamentals for the determination of quality parameters.

Analysis methods: fundamentals.

Glucometric relationships (Baume, Brix, Probable Grade, and others).

Basic physico-chemical determinations made at the beginning of fermentation: total acidity, pH, volatile acidity, sugar, sulphur dioxide, malic acid, others.

Conditions for the development of yeast, bacteria and lysozymes.

Fermentation triggers. Specific nutrients.

Super-4 Fermentation. Features and fundamentals and technique.

Wine-making techniques for white and rosé wines. Maceration, preference of holfar.

Temperature control and fermentation follow-up: Alcoholic fermentation. Construction of time/temperature diagrams.

The fermentative problems. Slowdowns and fermentation stops.

Alterations during the fermentative process, symptoms, prevention, and correction.

Wine-making techniques for the production of red wines: initial hot maceration, initial cold maceration, carbonic maceration, continuous winemaking, thermovinification, loathing flash.

4. Wine stabilisation operations

The process of clarification in ciders and wines: clarification of wines, ciders and other products.

Principles of the clarification of wines: mechanisms in the clarification, factors that influence the clarification.

Clarification tests: control of colloidal stability, turbidity measures (NTU).

Overcast: causes of over-sizing, prevention.

Clarifying types: gelatine, ovalbumin, icthiocola, casein, plant proteins, bentonites, alginates, tannins, silica soles, PVPP, others.

The filtration and centrifugation processes: filtration, finality.

Filtration mechanisms: filtration by sifting, deep filtration.

Materials and filter media.

Types of filters: plate filters, lenticular filters, continuous alluvionion filters, vacuum filters, press filters, membrane filters. Tangential filters.

Controls, before and after, of the leak.

Centrifugation: advantages and disadvantages.

Tartaric stabilisation of wines: Tartaric stabilisation methods.

Cold treatments.

System by Stabling. Continuous methods. Addition of potassium bitartrate crystals.

Other products used in tartaric stabilization.

Removal of Tardeals. Industrial use.

5. Finishing and parenting operations

Finishing and breeding operations of the wines: classification and conservation of the products.

Parenting, objectives, and methods.

Characteristics of wines and other products intended for breeding: mixed wines.

Operations during parenting: Trasiegos and fillers.

Parenting in wood. Types of wood.

Types of breeding wines. Designation of origin.

Classification and conservation of products.

Mixed wines.

6. Environmental impact of the wine industry

Agents and impact factors.

Types of waste generated.

Applicable Environmental Protection Regulations.

Environmental protection measures in the food industry: savings and energy alternatives. Solid waste and packaging. Emissions into the atmosphere. Liquid discharges. Other techniques of prevention or protection.

7. Wines, vinyl derivatives Other fermented beverages

Composition of wines and derivatives.

Wines. Classifications, regulations, denominations, main characteristics.

Vinyl Derivatives.

By-products of the wine industry.

Other fermented beverages: ciders and fermented beverages based on other fruits.

8. Physical-chemical and sensory sampling and analysis of products in the beverage industry

Sampling techniques.

Systems of identification, registration, transfer of samples.

Sampling procedures in the wine industry.

Practical cases in brewing and finished beverages.

Physical-chemical fundamentals for the determination of quality parameters.

Analysis methods.

Basic chemical determinations in the wine industry.

Microbiological tests.

Sensory analysis or wine tasting and other beverages: organoleptic characteristics.

tasting techniques and protocols.

Gastronomic relations.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of fermentations and to the finishing of wines, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: SPECIAL VINIFICATIONS

Level: 2

Code: MF0550_2

Associated to UC: Perform Special Vinifications

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Apply the techniques necessary to treat the base wine in order to obtain sparkling wines.

CE1.1 Classify, according to the content of reducing materials, the different types of sparkling, indicating proportions in each of them.

CE1.2 Obtain a certain volume of tirage liquor, dosing the various components, as determined in the specific regulations, to obtain the corresponding pressure.

CE1.3 Establish differences and analogies between different methods of obtaining sparkling wines.

CE1.4 Describe the operations that are carried out in bottle to obtain sparkling, by the traditional method before the degruelle, explaining the meaning of each operation.

CE1.5 Describe the degruelle process that takes place in the process of obtaining sparkling, specifying the techniques that are used and their purpose.

CE1.6 In a practical scenario of making a sparkling wine in large containers, from a given condition:

-Perform the preparation of base wine, sugar and yeasts.

-Track the second fermentation.

-Perform the lias separation operations.

-Get a certain volume of expedition liquor to obtain different types of sparkling.

C2: Apply the techniques necessary to treat the base wine in order to obtain needle and gasified wines.

CE2.1 Establish differences between needle, gasified and sparkling wines, with respect to: pressure, origin of CO2 (carbon dioxide), content in reducing materials, methods of manufacture.

CE2.2 Control the fermentation to obtain needle wines, so that the sugars and the corresponding CO2 (carbon dioxide) are achieved.

CE2.3 Describe different CO2 dosing methods to obtain gasified wines.

CE2.4 In a practical scenario for the production of gasified wine, on the basis of given conditions:

-Perform CO2 solubility calculations to obtain a given volume in gasified wine.

-Perform the analytical determinations that serve to control the characteristics of the gasified wines, interpreting results obtained.

C3: Apply the techniques required in the preparation of wine snacks and derivatives.

CE3.1 Classify the different types of wine derivatives and must, whether or not they are alcohol, and the nature of their components.

CE3.2 Determine the practices and treatments that are carried out in the production of vinyl derivatives, and that are permitted in the current regulations.

CE3.3 Indicate what alterations can occur in the blood, determining stabilization treatments, to avoid them.

CE3.4 Describe the substances used in the production of vermouth, indicating the proportions in which they are combined.

CE3.5 In a scenario of indenting, from given conditions:

-Make the preparation of the musts, mistals, arrops, sugars or other sugary products allowed.

-Make the addition of juices, extracts, or natural essences of citrus fruits or other fruits.

-Make the mixture in the proportions defined for the type of indent to be obtained.

CE3.6 In a practical scenario of a sampling or collection of aromatised wines and wine refreshment, based on a given condition:

-Recognize product types, their denomination, and commercial category.

-Describe the technical and differentiating characteristics of each product.

-Contrasting the parameters obtained through tests or tests with the required specifications and, consequently, assess their quality.

-Deduct the main stages of the processing process suffered by each product.

C4: Apply techniques and procedures, for obtaining vinegar.

CE4.1 Different vinegars according to their raw material of origin, their method of elaboration and their aging.

CE4.2 In a practical case of obtaining vinegar, from given conditions:

-The nature of the ideal wine, for obtaining the vinegar.

-Optimal conditions, for the development of acetic bacteria.

-Filtering and clarification to get a perfect finish.

-The content in acetic and other constituents.

-Use different methods of vinegar manufacturing and compare the products if obtained.

-Submit the vinegars to aging and aging processes.

-Make the different techniques of stabilization and preservation of the products obtained.

C5: Different different types of sweet and licorous wines, as well as the grape varieties that originate them.

CE5.1 Classify the different types of liqueur wines, according to: elaboration, alcoholization, breeding.

CE5.2 To determine the characteristics of the wines, based on the taste, color and aroma of the most important liqueur wines.

CE5.3 Indicate which characteristics should exist, to obtain licorous wines with respect to: soil, grape variety and climatic conditions.

CE5.4 To indicate the different methodologies that allow to concentrate the sugar content of the grapes and musts.

C6: Describe the process of breeding by biological methods, as well as, by the system of dynamic aging or soleras and criaderas to obtain generous wines.

CE6.1 Classify and select the wines, indicating the characteristics of each category, in order to know which wines are destined for the breeding under veil of "flower" and which to the non-biological breeding, as well as the previous operations of heading.

CE6.2 To determine, in the process of wine alcohol, which graduation must be achieved in order to transform into fine, olive or sweet and which forms of breeding must be followed.

CE6.3 Describe, in the biological breeding mode under veil of "flower" the conditions of graduation, temperature, time and type of yeasts that intervene to raise fine wines.

CE6.4 Sort, in the mode of evolutionary aging, the system of soleras and criaderas, determining the frequency in the cases and the proportion in the extractions and alcoholic corrections after each run of scale ("take out" and "dew"), observing the technical and normative orientations to obtain olorous wines.

C7: Identify requirements and perform first-level preparation and maintenance operations of special vinification teams.

CE7.1 Explain the operation and constitution of the production equipment used in the special winemaking processes, using concepts and terminology and identifying the functions and contribution of the main assemblies, devices or elements.

CE7.2 Identify devices and safety measures in the handling of equipment.

CE7.3 Explain the anomalies that most frequently occur during the usual use of the equipment.

CE7.4 In a practical assumption of the use and maintenance of special wine-making equipment, on the basis of given conditions:

-Perform the cleaning of equipment and containers by manual or automatic procedures, achieving the required levels of the processes and products.

-Make the adaptations of the equipment and the changes of elements required by the different types of elaboration.

-Perform routine checks on the control and control elements.

-Make the start and stop following the order of action set.

-Identify and run the first-level maintenance operations.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.4; C3 for CE3.5 and CE3.6; C4 for CE4.2; C7 for CE7.4.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes as well as new situations or contexts.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Maintain an assertive, empathetic and conciliatory attitude to others by demonstrating cordiality and kindness in the treatment.

Contents:

1. Preparation of machines and equipment used in special vinifications

Conditioning of the machines and equipment required in the special vinifications (sparkling wines, needle, gasified, sweet, licorous, generous, mistels, appetizers and wine derivatives).

Readjustment of parameters: features.

Preparation of installations.

Preparing control elements: dashboards.

First level maintenance of special vinification equipment.

2. General concept and classification of sparkling and gasified wines

Natural sparkling wines. Grape varieties.

Dump liquor: base wine coupage, yeast and sugar.

Expedition liquor, in the second fermentation.

Control of the evolution of yeasts during the second fermentation, both in bottle and in large containers.

Removed from bottles: by hand or mechanically.

Yeast sediment.

Separation, from sediments (lees, posos), in the second fermentation of wines.

Methods of obtaining sparkling wines. Traditional method. Charmat Method. Other methods of interest.

Obtaining of needle and gasified wines. Grape varieties.

Methods of adding carbonic anhydride to obtain gasified wines.

3. Manufacture of liqueur and liqueur wines, appetizers and wine derivatives. Generous wines

Characteristics of the liqueur wines. Classification and legislation. Wines of Jerez. Methods of making. Classification of wines. Alcoholisation. Biological ageing. Oxidative ageing. Wines from Montilla-Moriles. Wines from Malaga. Other licorous wines from Spain. Liqueur wines produced in the world. Methods of making.

Practices and treatments supported in the manufacture of wine and must derived beverages. Technical classification of derived beverages: prepared with must, made with wine, or wine and must. Manufacturing processes. Aromatized stabilization treatments. Vermuts. Composition. Proportions of its ingredients. Addition of plant substances. Maceration. Addition of extracts. Vinyl appetizers. Quinados wines.

Generous wines: characteristics and types.

Wines of Jerez: features.

Types of breeding: biological, physical-chemical and chemical.

4. Winemaking

Selection of wines, for obtaining vinegar. Technical criteria. Acetic fermentation: acetic bacteria. Control of the acetic fermentation. Optimal conditions for promoting acetic fermentation.

Practices and treatments admitted in the production of vinegars, according to regulations.

Chemical composition of vinegar. Analytical determinations.

Vinegars Get Methods: Orleans Method. Frings Method. Ageing of vinegars. Changes in vinegar.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the realization of special vinifications, which will be credited by one of the following two ways:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 4: DISTILLERIES-LIQUOR STORE

Level: 2

Code: MF0551_2

Associate with UC: Driving the distillation process and craft spirits and spirits

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze the procedures for distillation and preparation of spirit drinks, relating the necessary operations, the products of entry and exit and the means used.

CE1.1 Interpret the technical documentation on the execution of the processes of distillation and the production of liqueurs (block diagrams, product flow), the technical sheets for the production of the products and the manuals of procedure and quality.

CE1.2 Justify the necessary sequence in the process execution work: characterization of the product and the procedure, preparation and maintenance of equipment and machines, identification, checking and feeding of incoming products, setting and control of parameters, tests and quality checks.

CE1.3 Associate the processes and procedures of distillation and preparation of spirit drinks with the products of entry and exit and the necessary equipment, describing the fundamentals and the sequence of operations of each one of them.

CE1.4 Relate the distillation processes with the production of alcoholic bales or by-products and with the production and packaging of the various spirit drinks.

C2: Identify requirements and perform first-level cleaning, preparation and maintenance operations of distillery and liquor store equipment.

CE2.1 Explain the operation and constitution of the equipment used in the processes of distillation and preparation of spirits and spirit drinks, correctly using the specific concepts and terminology, identifying the functions and contribution of the main assemblies, devices and elements to the functionability.

CE2.2 Identify devices and safety measures in the handling of equipment.

CE2.3 Perform the cleaning of equipment and containers by manual or automatic procedures, achieving the required levels of the processes and products.

CE2.4 Make the adaptations of the equipment and lines required by the different types of liquor or drinks to be made.

CE2.5 In a practical scenario, it is based on instructions for the use and maintenance of the basic distillation and processing equipment, based on the following conditions:

-Perform routine checks on the control and control elements.

-Make the start and stop following the order of action set.

-Identify and run the first-level maintenance operations.

CE2.6 Explain the anomalies that occur most frequently in the usual use of the equipment.

C3: Apply the distillation methods to obtain alcohol or simple spirits, achieving the required quality.

CE3.1 Different systems and levels of distillation of fermented or fermented vegetable materials.

CE3.2 Specify and relate the characteristics and preparation of the caldos or by-products to be processed with the various distillates.

CE3.3 Identify equipment, operating conditions, and control parameters (temperature, pressure) used in obtaining simple spirits and/or alcohols.

CE3.4 In a practical assumption of obtaining simple spirits or alcohols by distillation, from a given condition:

-Check the characteristics and preparation of the incoming raw material.

-Assign the parameters and feed the distillation equipment.

-During distillation, maintain the parameters within the tolerated margins and obtain the different fractions by operating the control and control devices of the equipment.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Contrast the characteristics of the distillates with their specifications and deduce the necessary readjustments.

-In your case, subject the simple spirits to anejation in the containers, time and conditions required.

C4: Apply the techniques of making drinks and liqueurs composed, achieving the quality and hygiene required.

CE4.1 Interpret compound liqueur formulation formulas, recognizing the various ingredients, the state in which they should be incorporated, and their dosing margins.

CE4.2 Describe the methods of preparation, mixing and maceration of the alcoholic base and other components (sugars, fruits, essences, syrups, etc.) used in the production of liquors.

CE4.3 Identify and justify practices (aeration, stabilization, conservation, mixtures) used in the "finishes" of spirit drinks.

CE4.4 In a practical process of making compound liqueurs, based on the following conditions:

-Check the status and characteristics of each of the ingredients.

-Calculate the required quantity of the different ingredients and dose these quantities with the tolerance margins allowed to handle the dosage or measurement elements.

-Carry out the finishing practices required by the liquor.

-Apply specific hygiene and safety measures in handling products.

-Handling of equipment.

-Contrast the characteristics of the liquor in preparation with its specifications and make the necessary adjustments.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.5; C3 with respect to CE3.4; C4 with respect to CE4.4.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Maintain an assertive, empathetic and conciliatory attitude with others; demonstrating cordiality and kindness in the treatment.

Contents:

1. Distillery and liquor facilities and equipment

Composition and distribution of space. General facilities and ancillary services required.

Distilling equipment. Composition, operation, regulation. Stills. Columns for distillation and rectification.

Rectifying columns. Description and operation.

Equipment for the production of spirit drinks and derived beverages.

General facilities and ancillary services.

Prepare, first-level maintenance, and cleanup operations.

Security in the use of equipment.

Prepare, first-level maintenance, and cleanup operations.

Security in the use of equipment.

2. Driving of distillation

Preparation of raw materials for distillation: fundamentals.

Distillation types: Discontinuous, continuous (steam drag).

Rectification. Applications, products to obtain, process control.

Driving of distillation: preparation of raw materials for distillation, fundamentals.

Products and by-products of distillation.

Concentration of effluents. Minimisation of discharges.

Fractional distillation of caterpillars.

Types of spirits: wine, pomace, cider, others.

Anisate Spirits: Get.

Types of anisated spirits: distilled, cold.

Formulation and finishing of composite spirits: "mixtures".

Aging of simple spirits: materials and containers used in the aging (oak, chestnut, acacia, others).

3. Operations for the production of spirit drinks

Aging of simple spirits.

Elaboration of composite spirits and spirit drinks. Formulation, liquors finish.

Elaboration of spirit drinks: base mix (alcohols, hydroalcoholic mixtures).

Maceration of fruits and grains.

Obtaining distillates.

Stabilization operations: clarification and filtering.

Chemical control parameters: alcoholic strength, sugar grade, density.

Formulation and finishing of spirit drinks.

Spirits: pacharan, marrasquino, fruit, essences, bitter, anissette, pipermint, tequila and others.

4. Applicable rules of alcohol

Applicable legislation on spirits and spirits.

Applicable rules for the prevention of occupational and environmental risks.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the driving of the distillation and preparation process of spirits and spirits, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 5: PACKAGING AND PACKAGING OF BEVERAGES

Level: 2

Code: MF0314_2

Associated with UC: Control the Packaging and Packaging Process of Drinks

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Describe the process of preparation of the product, preserving its organoleptic properties, stability and/or sterility.

CE1.1 Distinguished the leading causes of beverage alteration and its treatments.

CE1.2 Classify the additives used in the beverage industry to achieve its stability.

CE1.3 Describe the thermal treatment methods used to achieve the stability of different types of beverages.

CE1.4 Describe aseptic packaging systems, used in the beverage industry.

CE1.5 Identify the parameters to be controlled in the thermal treatment of beverages.

CE1.6 Describe the amicrobic filtration processes and the controls performed to ensure their effectiveness.

C2: Characterize materials and packaging for packaging and labeling, and relate their characteristics to their conditions of use.

CE2.1 Classify packaging and packaging materials more used in the beverage industry.

CE2.2 Describe the characteristics and conditions of use of the various packaging materials and packaging materials.

CE2.3 List properties and describe the characteristics of plugs and other auxiliary packaging elements.

CE2.4 Point out existing incompatibilities between materials and packaging and products.

CE2.5 Identify the materials for labelling and associate them with the most suitable packaging and products.

C3: Identify requirements and perform first-level maintenance and preparation operations of packaging machines and equipment.

CE3.1 Interpret the maintenance manuals for equipment and packaging machines by selecting the first level operations.

CE3.2 Specify the reglages to be made to a format change in the package.

CE3.3 List and explain the meaning of the reviews to be carried out before the start or stop of a line or packaging equipment.

CE3.4 Recognize the most frequent incidents arising in a line or packaging equipment and deduce the possible causes and preventive and corrective measures to be taken.

CE3.5 Sort and characterize the sequence of cleaning operations of a line or packaging equipment at the end of each batch taking into account processed products.

CE3.6 In a scenario of preparing a packaging line or equipment, on the basis of given conditions:

-Perform the required first-level maintenance tasks.

-To set up the different machines and auxiliary elements for their start-up.

-Perform cleaning tasks at the required times and conditions.

-Apply the necessary personal security measures to the job.

C4: Perform the handling of equipment and lines of packaging and labeling used in the beverage industry, and evaluate the compliance of packaged products and lots.

CE4.1 Distinguished the different types of packaging used in the food industry.

CE4.2 Identify and characterize the "in-situ" packaging, packaging preparation, closed-fill, and labeling operations.

CE4.3 Describe the parts and operation of the machines, equipment and packaging lines.

CE4.4 Point out the correct order and sequence of the various machines and equipment that make up a packaging line.

CE4.5 In a convenient packaging scenario, based on a given condition:

-Recognize and assess the fitness of packaging and packaging materials and labeling to be used.

-Calculate the quantities of the various materials and products required.

-Handle the machines by monitoring their correct operation and keeping the packaging parameters within the set margins.

-Apply specific security measures in the use of packaging machines and equipment.

CE4.6 In a convenient packaging scenario, from a given project and materials:

-Relate the parameters to watch during the process, its allowable values, and the control points.

-Perform the filling, closing, and other systematic controls.

-Calculate the deviation levels and compare them with the references to admit or reject the products and deduct corrective measures.

Capabilities whose acquisition must be completed in a real work environment:

C3 with respect to CE3.6; C4 with respect to CE4.5 and CE4.6.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Respect the organization's internal rules and procedures.

Contents:

1. Packaging of beverages for packaging

Alteration of beverages: types, causes, factors involved.

Conservation by heat.

Thermal treatment systems: pasteurizer, autoclave.

Sterile filtration systems.

Characteristics of the additives used in the beverage industry.

Aseptic Processing Systems.

2. Packaging and Labelling Characteristics

Types and characteristics of packaging materials.

The container: materials, properties, qualities, incompatibilities formats, closures, regulations.

Classification, formats, denominations, utilities, closed elements, storage and storage.

In situ packaging: materials used, their identification and quality.

Systems and equipment of conformed.

System closed.

Final Features.

Glass containers: regulation on bottling.

Types of glass.

Bottle types.

Systems, equipment, and closing or plugging materials.

Cork Plugs: properties, features.

Cork plugging machines.

Systems, equipment, and capsulside materials.

Metal packaging: metals used.

Container properties and closures.

Coatings.

Plastic packaging: materials used and properties. Closure systems.

Tags and other auxiliaries: labeling regulations: information to be included.

Label types, their location.

Other brands, signals, and tags.

Adhesive products and other auxiliaries.

3. Packaging and machinery operations used in packaging

Handling and preparation of packaging: packaging handling techniques, cleaning methods.

Filling procedures: dosage, vacuum, aseptic, isobaric.

Labeling: Placement and fixation techniques.

Machinery types: composition and operation, auxiliary elements, handling and regulation.

Top-level maintenance.

Manual packaging machines: types and characteristics.

Automatic packaging machines: types and characteristics.

Comprehensive automated packaging lines.

Quality control in packaging: rejection levels, material tests.

Checks during processing and end product.

Fill, close, other controls to the product.

Good hygiene practices.

Good handling practices.

Applicable Safety and Health Regulations at the Packaging Plant.

Control and monitoring systems of the packaging plant.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the process of packaging and packaging of beverages, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX X

PROFESSIONAL QUALIFICATION: OBTAINING SEED AND FAT OILS

Professional Family: Food Industries

Level: 2

Code: INA175_2

General Competition

Perform operations for obtaining seed oils and edible fats, preparing machinery and equipment and controlling the phases of reception, cleaning, drying, storage of raw materials, as well as the treatment, processing, extraction and packaging of seed and fat oils, complying with the applicable quality, environmental and food safety regulations.

Competition Units

UC0552_2: Perform and control the oil industry's receiving, processing, storage, and seed preparation and raw materials activities

UC0553_2: Perform and control the corresponding operations on the seed oil extraction line

UC0554_2: Perform and control the corresponding operations on the fat and margarine processing line

UC0555_2: Perform and control the packaging and packaging operations of seed and fat oils

Professional Environment

Professional Scope

Develops its professional activity in the production department in the food industry dedicated to the extraction, obtaining and packaging of oil seed oils and edible fats, in entities of a private nature, in small, medium or large companies, mainly in companies with legal form of Cooperative Societies, both self-employed and self-employed. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the manufacturing sector of vegetable and animal oils and fats, sub-sector of vegetable and animal oils and fats, manufacture of seed oil and manufacture of other oils and fats.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Seed and Fat Oil Preparation and Extraction Process Operators

Seed and raw material reception operators

Machine operators for refining edible oils and oils

Oil and grease processing workers

Machine operators for making and/or refining edible oils and fats

Operators of edible oils and oils packaging machines

Associated Training (480 hours)

Training Modules

MF0552_2: Seed and fat preparation and preparation (120 hours)

MF0553_2: Extraction of seed oils (150 hours)

MF0554_2: Making fats and margarines (120 hours)

MF0555_2: Packaging and packaging of seed and fat oils (90 hours)

COMPETITION UNIT 1: PERFORM AND CONTROL THE ACTIVITIES OF RECEIVING, TREATING, STORING, AND PREPARING SEEDS AND RAW MATERIALS FROM THE OIL INDUSTRY

Level: 2

Code: UC0552_2

Professional realizations and realization criteria:

RP 1: Prepare the work area for receiving and processing oilseeds and fat raw materials, in order to avoid contamination of the product, as established in the technical tab complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on, the planning of the procedures for the reception and processing of seeds and raw materials, is obtained from the technical tab of the different products to be elaborated.

CR 1.2 The deficiencies detected in the hygienic conditions of the production facilities and equipment are corrected by preventive and corrective actions, identifying possible hazards, biological and non-biological.

CR 1.3 The cleaning and disinfection of facilities and equipment for the reception and processing of seeds and raw materials, is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying they are ready for use.

CR 1.4 The cleaning area of the receiving and processing zones is carried out in the required places, placing the regulatory signals in accordance with the established safety requirements.

CR 1.5 The machines, tools, tools and internal means of transport required in the reception and processing of oil seeds and fat raw materials, such as: reception hoppers, conveyors, scales, cleaners, dryers, silos, regulatory hoppers, sorters, crushers, mills, laminators, coconers, grinders, continuous pneumatic presses, among others, are prepared, regulating the elements operators thereof, according to specifications of the production technical tab.

RP 2: Perform the first-level maintenance operations of the machines and equipment for receiving and processing oilseeds and fats, in order to avoid interruptions in the production process, complying with the applicable regulations on the prevention of occupational and environmental risks.

CR 2.1 The operation of the equipment and auxiliary means required in the reception and processing of oil seeds and fat raw materials: reception hopper premiums, conveyors, scales, cleaners, dryers, silos, regulatory hoppers, sorters, crushers, mills, laminators, coconers, granulators, continuous pneumatic presses, among others, are checked, detecting possible anomalies, following the marked maintenance of equipment.

CR 2.2 The possible detected simple anomalies of the equipment used in the processes of reception, treatment, storage and preparation of seeds and raw materials are corrected, or alert to the maintenance service, if it is outside its competence, complying with the applicable regulations of prevention of occupational and environmental risks.

CR 2.3 The simple changes of spare parts and functions specified as first level, such as adjustment and oil changes are made on the equipment used, in accordance with the applicable maintenance plan.

CR 2.4 The operations related to the maintenance carried out are recorded, according to indications of the production process.

RP 3: Control the activities of receiving and processing of seeds and fat raw materials, for the production of oils of seeds and fats, respectively, following the requirements laid down in the manual of procedure, complying with the applicable quality and food safety regulations.

CR 3.1 The transport and documentation of the entry of the raw materials of oilseeds and fats are reviewed, checking the compliance with the technical and hygienic conditions required by the transported products, detecting possible incidents in the same.

CR 3.2 The protective packaging and packaging of the raw materials, are checked, verifying compliance with the quality conditions established, issuing a report in case of deviations.

CR 3.3 The receptive products are weighed by automated scales, recording the result.

CR 3.4 The raw materials are controlled in a first review, verifying compliance with the specifications of the product to be processed, as regards quality criteria, species, physical and chemical criteria, complying with the applicable quality regulations.

CR 3.5 The raw materials are inspected in a more exhaustive review, verifying compliance with the requirements set out in the documentation of receipt accompanying the goods: order of order, note of delivery, albarans, among others, noting their corresponding with the quantity, date of expiration, damages and losses, among others, issuing, if not, a report, on possible defects.

CR 3.6 The products received are weighed in automated scales, verifying the amounts received and authorizing the discharge, when it is verified that the requirements of the production process are met, in compliance with the applicable regulations on the prevention of occupational risks.

CR 3.7 The sampling of the raw materials is carried out, using sample-taking instruments, probes, quick-checking devices for quality parameters, identifying and moving the sample to the laboratory, or to "in-situ" testing, as required by the quality department.

CR 3.8 The input of the supply of the seeds and raw materials of the oil industry, is recorded according to the established system, making the annotations, as specified in the production process.

CR 3.9 The information regarding the circumstances and incidents arising during the transport of the seeds and raw materials of the oil industry is archived according to the established protocol.

RP 4: Carry out the conditioning (cleaning and storage) operations of oil seeds and fat raw materials, for the production of seed and fat oils, respectively, according to the requirements laid down in the manual of procedure, complying with the applicable quality, environmental and food safety regulations.

CR 4.1 The seeds are cleaned by mechanical separators, separating the plant remains, altered seeds, stones, among others, following the technical instructions of the working procedure.

CR 4.2 The seeds required in obtaining oils are dried, as established in the procedure, in order to eliminate excess moisture, thereby optimizing storage conditions, complying with the applicable quality and food safety regulations.

CR 4.3 The seeds and fat raw materials are identified, determining whether they are in conformity with the lot, and are prepared, or in their case, mixed or combined for processing, in compliance with the requirements of the production process.

CR 4.4 Dry seeds and fat raw materials are sillied or stored with the required means, verifying in their location easy identification and manipulation.

CR 4.5 The parameters of temperature, relative humidity, light and aeration, in the silos, warehouses, warehouses and chambers, are corrected, in light of deviations, according to the requirements or requirements of the preservation of the products (dry seeds and fat).

CR 4.6 The by-products obtained, residues and discharges are checked, moving those that do not meet their specifications for recycling or treatment, in the form and the place indicated, complying with the applicable environmental regulations.

RP 5: Perform the pretreatments of oilseeds to obtain oils, according to the technical instructions set out in the procedure manuals, complying with the applicable quality, environmental and food safety regulations.

CR 5.1 The oilseeds (sunflower, rapeseed, among others) are separated from the shells, by means of control of the husked, using cylinder mills, from which the crushed seed is obtained, facilitating the operation of the laminate, according to the technical instructions established in the working procedure.

CR 5.2 The crushed seeds are heated, by means of the passage through steam tubes, controlling required parameters of temperature and time, among others, in order to optimize the process of extraction of the oil.

CR 5.3 The rolling operation is performed, controlling the timing of the production processes, following the established protocol, obtaining laminates of small thickness, facilitating the extraction process.

CR 5.4 The small-thickness sheets are heated by direct steam, regulating parameters of time and temperature, among others, until the values established in the protocol of the production process are reached, obtaining a porous structure cartridges.

CR 5.5 The raw pressure oil is obtained by pressing the treated seeds using continuous pneumatic presses, controlling pressure and temperature parameters, among others, avoiding by high temperature an internal resecation of the mass that generates compaction, ensuring the maximum extraction of the oil from the seeds, within the margins provided for in the production process.

CR 5.6 The final separation, vibration and filtering operations, among others, of the process of obtaining the raw oil pressure, obtained by pressing, are performed, following the work instructions, obtaining an oil with the established quality requirements.

CR 5.7 Solid residues obtained after the extraction of oil from seeds or oil fruits (turtos) are conditioned for the extraction phase, according to the protocol established in the production process.

CR 5.8 Performance ratios are controlled, verifying their matching or possible deviation with the margins provided in the specifications of the established technical instructions.

CR 5.9 The by-products obtained, residues and discharges are reviewed, being carried out for recycling or treatment in the form and the place indicated those that do not meet the specifications, complying with the applicable environmental regulations.

RP 6: Perform the quality control of the production process of seed oils to ensure that the required levels are reached, following established protocols, complying with the applicable quality regulations.

CR 6.1 The sampling of the final product is carried out at the time, place, form and amount indicated, guaranteeing its unalterability until its reception by the laboratory, according to the protocols established for the preparation of the samples, as required by the quality department.

CR 6.2 The tests, rapid and elementary tests (pH, temperature and acidity, among others) are carried out, using the required instruments (pH-metros, thermometers, volumetric material, among others), acting according to the test protocols.

CR 6.3 The results of the rapid and incremental tests performed in the laboratory are contrasted with the actual values determined by the applicable quality standards to detect possible deficiencies in the final products obtained.

CR 6.4 The oil obtained from the press line is verified, by means of interpretation of results, the compliance with the preset specifications, applying in situations of incidence or deviation, the appropriate corrective measures to restore the equilibrium or to stop the process, requesting in its case, the timely technical assistance.

CR 6.5 Information regarding the results of the work, incidents produced and corrective measures, references of materials and products used, is recorded in the supports and in the detail indicated.

Professional context:

Production media:

Reception Tolvas, Transporters (conveyor belts, Endless Screws). Continuous heavy electronic scales, cleaners, dryers and silos. Regulatory hoppers, classifiers, cribators, mills, laminators, coconers, grinders, continuous pneumatic presses, vibrotamizers, filters, storage and regulation tanks, electronic and other electronic elements for the automation and full synchronization of the process.

Products and results:

Work area prepared. Maintenance operations performed. Storage and preparation of seeds and raw materials, carried out. Reception, storage and preparation of the seeds and raw material and controlled fats. Preparation of seed and fat raw materials. Operations for obtaining controlled seed oils. Quality of seed oils produced, verified. Operations for the collection, treatment and disposal of waste, managed.

Information used or generated:

Equipment Utilization Manuals, procedure manuals, and work instructions for obtaining seed and fat oils. References of raw materials and products. Final batch documentation. Parts of work and incidents. Results of "in situ" quality testing, analytical reports. Product safety sheets, guides to good hygiene and handling practices. Guides to good environmental practices. Technical sheets. Applicable quality, environmental and food safety regulations.

COMPETITION UNIT 2: PERFORM AND CONTROL THE CORRESPONDING OPERATIONS ON THE SEED OIL EXTRACTION LINE

Level: 2

Code: UC0553_2

Professional realizations and realization criteria:

RP 1: Prepare the area of chemical extraction of seed oil and obtention of by-products, to avoid contamination of the product process, according to the technical instructions set out in the procedure manuals, complying with the standards of prevention of occupational and environmental risks and the applicable food safety regulations.

CR 1.1 The cleaning and disinfection of facilities and equipment for the chemical extraction of seed oil and the production of by-products, is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.2 The cleaning area of the chemical extraction zones of seed oil and the obtention of by-products, is marked in the established places, placing the regulatory signals, according to the established safety requirements.

CR 1.3 The deficiencies detected in the hygienic conditions of the production facilities and equipment are corrected by preventive actions, identifying possible hazards, biological and non-biological.

CR 1.4 The machines, tools, tools and internal means of transport required for the chemical extraction of seed oil and the obtention of by-products: extractors, solventizers, distillers, neutralizers, winterizers, among others, are selected and prepared, regulating the elements operators thereof, according to specifications of the production technical sheet.

RP 2: Carry out first-level maintenance operations, machines and equipment in the processes of chemical extraction of seed oil and obtaining by-products, in order to avoid unproductive cuts, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of the equipment and auxiliary means required in the chemical extraction of seed oil and the production of by-products such as: extractors, solventizers, distillers, neutralizers, winterizers, traciego equipment, pumps, food hoses among others, is checked, detecting possible anomalies, following the guidelines marked in the instructions for the maintenance of equipment.

CR 2.2 The possible detected simple anomalies of the equipment used in the chemical extraction processes of seed oil and the obtention of by-products are corrected, following instructions for maintenance.

CR 2.3 The elements, spares specified as first level, are replaced in the equipment used in the processes for the chemical extraction of seed oil and the obtention of by-products, according to the applicable maintenance plan.

CR 2.4 The operations related to the maintenance carried out are completed, according to indications of the production process.

RP 3: Control the process of chemical extraction of oils, from the turtos or flours from the production of seed oil, to adjust the physical-chemical and quality criteria established in the production sheets, complying with the applicable environmental regulations.

CR 3.1 The required information, on the physical-chemical and quality criteria, to be obtained in the process of chemical extraction of seed oil (soya, sunflower, peanut, among others), is extracted from the production techniques.

CR 3.2 The fat contained in the seed is extracted from the turto by means of a solvent (hexane, among others), in the extractor equipment by perchlorination or immersion, among other methods, according to the requirements of the intended production process.

CR 3.3 The parameters in the extractor teams, such as temperature, pressure, process time, among others, are regulated until the synchronization and performance ratios foreseen in the production process with the established quality are achieved.

CR 3.4 The misels (mixture of oil and solvent, among others), are obtained by means of filtration with the use of closed filters, complying with the physical and chemical criteria of the production process.

CR 3.5 The filtered miscela is distilled by extractors, ensuring the separation of the oil and the recovery of the solvent, controlling said process, as established in the physico-chemical and quality criteria of the production process.

CR 3.6 The desolventation of the flours is carried out by vertical towers, ensuring the elimination of the solvent, controlling the parameters of the process (temperature, humidity, among others), recovering the solvent and the flours for subsequent processing, following the work instructions.

CR 3.7 The by-products obtained, residues and discharges are reviewed and transferred that do not meet the specifications for recycling or treatment, in the form and the place indicated, complying with the applicable environmental regulations.

CR 3.8 The results of the extraction phase operations are recorded following the instructions and in the assigned format.

RP 4: Control the refining process to obtain seed oils, according to established quality criteria, in the production sheets, complying with the applicable quality, environmental and food safety regulations.

CR 4.1 The information required on the physical and chemical criteria to be obtained in the process of refining seed oil, is obtained using the production techniques.

CR 4.2 The refining of seed oil is controlled, regulating the operating values, such as pH, temperature, pressures, flow rates, among others and the working conditions of the equipment (neutralizers, deodorizers, decolorators, evaporators, among others), according to the raw materials and the product to be obtained, following the guidelines of the production process, applying in case of deviations, the corrective actions established in the production technical sheets.

CR 4.3 The seed oil obtained is degassed, controlling the temperature of the process and the addition of substances facilitating the formation of colloids, allowing their subsequent separation by centrifugation, according to established criteria of quality.

CR 4.4 The oil obtained is clarified, using clarifying substances (activated carbon, bentonites), removing impurities of colour and alkaline hydroxides, which eliminate the acidity (operation of the formation of soaps, easily removable), in the required doses, adjusting to the characteristics of the oil to be refined, according to established criteria of quality.

CR 4.5 The waxing or wintering of the seed oil is controlled by means of temperature and time verification, among others, according to the criteria of the production process.

CR 4.6 Seed oil is deodorized, controlling the temperature and vacuum conditions of the process, among others, obtaining an oil that meets the conditions of qualities specified in the production sheets, complying with the applicable quality and food safety regulations.

CR 4.7 Food additives (vitamins, fatty acids, preservatives, among others) are added to seed oil, after preparation of the same in the required doses, according to the production process.

CR 4.8 Seed oil obtained after refining is stored in the deposits and conditions required in the production process.

CR 4.9 The by-products obtained, residues and discharges are reviewed and those that do not meet the specifications are transferred for recycling or treatment, in the form and the place indicated, complying with the applicable environmental regulations.

RP 5: Control the process of obtaining flour and oil seed cakes to comply with the technical specifications established, complying with the technical specifications of the procedure manual.

CR 5.1 The turtos obtained in the oil extraction process of oilseeds are controlled, verifying compliance with the technical specifications of the production process.

CR 5.2 The ground and/or granulate of the oilseeds and oilseed cakes are controlled, according to the protocol established in the procedure manual.

CR 5.3 The fatty yield is controlled, verifying physico-chemical parameters of the byproducts obtained from flour and oilseed cakes, according to established procedure.

CR 5.4 The storage is carried out, using traciego equipment (trasiego pumps, among others), in the places destined for it, controlling physical parameters of the same, such as, temperature and humidity, among others, according to production process.

CR 5.5 The results of the extraction operations of the extraction phase are recorded according to the instructions and in the assigned format.

RP 6: Perform quality control operations of the production process for obtaining seed oils to ensure that the required standards are met.

CR 6.1 The sampling is obtained at the time, place, shape and amount indicated, ensuring its integrity in the transport to the laboratory, according to the established protocols.

CR 6.2 The tests, rapid and elementary tests are carried out using the required instruments (pH-metros, thermometers, volumetric material, among others), acting according to the test protocols.

CR 6.3 The results of the tests performed in situ or in the laboratory are interpreted, verifying the coincidence of the quality characteristics with the required specifications.

CR 6.4 The performance ratios of the chemical extraction process of the oils are controlled, checking their maintenance within the margins according to the required specifications.

CR 6.5 Corrective measures are applied in incident or deviation situations, requesting technical assistance, when they exceed the competition.

CR 6.6 The results of the quality controls and tests are archived according to the established system and support.

Professional context:

Production media:

Extractors, solventizers, coolers, desolventers, distillers, mills, neutralizers, winterizers, centrifuges, trasegic pumps, deodorizers, steam boilers, decolorators, vibratory sieves.

Products and results:

Work area prepared. Operations for the maintenance of installations, carried out. Process for the chemical extraction of oils, controlled. Process of refining of the produced, controlled seed oils. Process for obtaining flour and cakes of oil seeds, controlled. Quality of seed oils produced, verified. Operations for the collection, treatment and disposal of waste, managed.

Information used or generated:

Quality Plan. Technical instructions on good hygiene and handling practices. Work instructions for extracting seed oils. Instruction manuals for the extraction machinery. Approval list of suppliers of seed and raw materials. Technical and safety sheets. Parts and reports of production, analytical and storage reports and/or expedition. Records of the machinery. Technical sheets. Applicable quality, environmental and food safety regulations. Applicable regulations for pipe diameters and food hoses.

COMPETITION UNIT 3: PERFORM AND CONTROL THE CORRESPONDING OPERATIONS IN THE FAT AND MARGARINE PROCESSING LINE

Level: 2

Code: UC0554_2

Professional realizations and realization criteria:

RP 1: Prepare the work area for making fats and margarines, in order to avoid contamination of the product process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The cleaning and disinfection of installations and equipment for the production of fats and margarines is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.2 The cleaning area of the fat and margarine production zones is marked in the required places, placing the regulatory signals according to the established safety requirements.

CR 1.3 The deficiencies detected in the hygienic conditions of the production facilities and equipment are corrected by preventive or possible corrective actions, identifying possible hazards, biological and non-biological.

CR 1.4 The machines, tools, tools and internal means of transport required for the production of fats and margarines (hydrogerers, electronic scales, coolers, steam boilers, autoclaves, mixers, moulders, tracer pumps, filters, centrifuges, picators, crystallizators-coolers), are selected and prepared, regulating the elements operators thereof, according to specifications of the production technical sheet.

RP 2: Perform the first level maintenance operations, the machines and equipment used in the process of making fats and margarines, to have equipment availability, complying with the standards of prevention of occupational and environmental risks and the applicable food safety regulations.

CR 2.1 The operation of the required equipment and auxiliary means for making fats and margarines is checked, following the guidelines set out in the instructions for the maintenance of equipment.

CR 2.2 The possible operating anomalies in the equipment used for the production of fats and margarines (hydrogerers, electronic scales, coolers, steam boilers, autoclaves, mixers, moulders, tracer pumps, filters, centrifuges, picators, crystallizers-coolers among others), are detected, acting according to instructions for the maintenance of equipment.

CR 2.3 Possible simple anomalies detected that affect the operation of equipment used in fat and margarine processing processes are corrected, following maintenance instructions.

CR 2.4 The items, spares specified as first level, are replaced in the equipment used in the fat and margarine processing processes, in accordance with the applicable maintenance plan.

CR 2.5 The operations related to the maintenance carried out are completed according to indications of the production process.

RP 3: Control the process of transformation (hydrogenation) of oils and fats, for the production of margarines and edible fats, complying with the applicable environmental and food safety regulations.

CR 3.1 Oils and fats that require some hydrogenation transformation are selected, interpreting the oil or fat specifications to be processed.

CR 3.2 The hydrogenation or solidification of the oils that require it is carried out in a reactor (hydrogel), controlling parameters of pressure and temperature, among others, of the process, in order to ensure that the formation of "trans" isomers does not exceed the limits established in the work instructions, complying with the applicable environmental and food safety regulations.

CR 3.3 The oils and fats subjected to hydrogenation are fractionated, controlling the temperature of the process in order to ensure the separation of the liquid fraction from the solid, according to the technical instructions set out in the working procedure.

CR 3.4 The corrective measures are taken when required, in situations of incidence or deviation, requesting if the technical assistance, when it exceeds its level of competence, obtaining a product with the characteristics established in the production process.

CR 3.5 The by-products (waste and discharges) are obtained and controlled, verifying their compliance with the specifications, moving for recycling or treatment, in the form and place indicated, complying with the applicable environmental regulations.

CR 3.6 The information regarding the results of the work, incidents produced and corrective measures, references of materials and products used, is recorded in the supports and in the detail indicated.

RP 4: Control the process of making margarine, to ensure compliance with the manual of procedure, according to applicable environmental and food safety regulations.

CR 4.1 The fats required in the preparation of margarines are selected, according to the formulation specified in the work instructions.

CR 4.2 The ingredients are dosed in the order set and according to the formulation (manually weighing them or regulating the automatic equipment).

CR 4.3 Oils and fats are mixed and fused with the additives (emulsifiers, dyes, vitamins, aromas), controlling the process temperature in order to obtain a homogeneous mixture of all the ingredients.

CR 4.4 The aqueous phase is prepared, dissolving in it the ingredients and additives specified in the formulation of the product.

CR 4.5 The two phases (aqueous and fat), are emulsified, controlling the process parameters according to the working instructions, so as to ensure the homogeneity and stability of the emulsion.

CR 4.6 The operations (of cooling, kneading and repose of the margarine, among others), are carried out, following the standards of quality and processed established in order to ensure the crystallization of the fats and stability of the margarine obtained.

CR 4.7 The margarine is stored, controlling the cooling conditions in order to ensure the established quality requirements, complying with the applicable environmental and food safety regulations.

CR 4.8 The performance ratios of the margarines are checked, verifying the maintenance of the margins provided in the work instructions.

CR 4.9 The by-products obtained, residues and discharges are reviewed, with those that do not meet the specifications, for their recycling or treatment, in the form and the place indicated, complying with the applicable environmental regulations.

CR 4.10 The information regarding the results of the work, incidents produced and corrective measures, references of materials and products used, is recorded in the supports and in the detail indicated.

RP 5: Control the process of making edible fats, to ensure compliance with the manual of procedure, according to applicable environmental and food safety regulations.

CR 5.1 The ingredients required for the manufacture of edible fats are selected, according to the formulation specified in the work instructions.

CR 5.2 The ingredients are dosed in the order set and according to the formulation (manually weighing them or regulating the automatic equipment).

CR 5.3 The mixing and cooling operations of oils and fats are performed with the required agitation and in nitrogen atmosphere in order to avoid oxidations, following the protocol established in the work instructions.

CR 5.4 Edible fat is stored, controlling cooling conditions to ensure established quality requirements, complying with applicable environmental and food safety regulations.

CR 5.5 Edible fat performance ratios are checked for maintenance within the intended margins of the work instructions.

CR 5.6 The by-products obtained, residues and discharges are checked, with those that do not meet the specifications to the place established for recycling or treatment, complying with the applicable environmental regulations.

CR 5.7 The information regarding the results of the work in the production of edible fats, incidents produced and corrective measures, references of materials and products used, is recorded in the supports established in the production process.

RP 6: Run the process controls of the obtained fats and margarines, to verify that they reach the required quality standards.

CR 6.1 Samples are obtained at the time, place, form and amount indicated, ensuring their unalterability until reception by the laboratory, according to the protocols established in the preparation of the samples.

CR 6.2 The tests, rapid and elementary tests (pH, temperature and acidity, among others) are carried out, using the required instruments (pH-metros, thermometers, volumetric material, among others), acting according to the test protocols.

CR 6.3 The results of the tests performed or in the laboratory are checked, verifying that the quality characteristics are within the required specifications.

CR 6.4 The performance ratios of the margarines are checked, verifying their maintenance within the margins provided in the work instructions.

CR 6.5 The results of the margarine procurement operations are recorded, following the instructions and in the assigned format.

Professional context:

Production media:

Hydrogen, electronic scales, coolers, steam boilers, autoclaves, mixers, molders, tracer pumps, filters, centrifuges, picators, crystallizators-coolers.

Products and results:

Work area prepared. Operations for the maintenance of installations for the production of fats and margarines, carried out. Process for the transformation of oils in the production of fats and margarines, controlled. Process for making margarine, controlled. Process for making controlled edible fats. Quality of the fats and margarines produced, verified. Operations for the collection, treatment and disposal of waste, managed.

Information used or generated:

Quality Plan. Technical instructions on good hygiene and handling practices. Work instructions for producing edible fats and margarines. Instruction manuals for machinery. List of approval of suppliers. Technical and safety sheets. Parts and reports of production, analytical and storage reports and/or expedition. Records of machines and equipment. Applicable environmental and food safety regulations.

COMPETITION UNIT 4: PERFORM AND CONTROL THE PACKAGING AND PACKAGING OPERATIONS OF SEED AND FAT OILS

Level: 2

Code: UC0555_2

Professional realizations and realization criteria:

RP 1: Perform first-level maintenance operations, machines and equipment used in the packaging and packaging of seed and fat oils, to avoid unproductive cuts, complying with the applicable regulations on the prevention of packaging and food safety.

CR 1.1 The operation of the equipment and auxiliary means used in the packaging and packaging of seed and fat oils and the formation of packaging, such as: mould-blower of preforms, thermoformers, metering-fillers, among others, are checked, following the guidelines marked in the instructions for the maintenance of equipment.

CR 1.2 Possible simple anomalies detected that affect the operation of the equipment used in the packaging and packaging processes of seed and fat oils are corrected or advised to the maintenance service, if it exceeds its competence.

CR 1.3 The items, spares specified as first level, are replaced in the equipment used in the packaging and packaging processes of seed and fat oils, in accordance with the applicable maintenance plan.

CR 1.4 The operations referred to the maintenance carried out are completed according to indications of the production process.

RP 2: Prepare the required materials in the packaging of seed and fat oils, according to technical specifications to maintain the flow of the process, complying with the applicable regulations on packaging and food safety.

CR 2.1 The supply of materials to the line of packaging, conditioning and packaging of materials and products, is controlled, ensuring that it is realized in the amount, time, place and form required in the production of the company, in order to allow the continuity of the process.

CR 2.2 Packaging and packaging materials (glass, plastic, metal, brick, among others), of seed and fat oils, are reviewed, checking their disposition and are required for the specific batch.

CR 2.3 The products to be packaged are identified to determine, if they are compliant with the batch, and are prepared, to be packaged.

CR 2.4 The labels and other conditioning materials are checked, verifying whether they are required and correspond to the commercial presentation of the product.

CR 2.5 The cleaning of the unformed "in situ" packaging, of seed oils and fats is carried out in the conditions marked by the working specifications.

CR 2.6 Waste materials are moved for recycling or treatment in the form and places required.

RP 3: Control the operations of the packaging, packaging and subsequent conditioning of seed and fat oils to obtain the standardized final product, according to the specifications of the production process.

CR 3.1 The formation of the "in situ" manufactured packaging is controlled, verifying the performance of its characteristics (shape, size, thickness, welding or layers) with the specifications in the process manual.

CR 3.2 The product dosage is checked by sampling and weighing later, ensuring compliance within the established limits.

CR 3.3 The closure and sealing of the container is controlled by adjusting it to the procedure manual for each product, sampling the closures according to the requirements of the quality plan.

CR 3.4 The labels are checked, verifying the adjustment with the specifications of the production process, in relation to the legend, if it is complete and its adhesion to the container in the specified shape and place, serving for its identification and subsequent control of traceability.

CR 3.5 The end product is conditioned, according to the model and batch provided in the specifications.

CR 3.6 The packaging product is moved in the form and place required according to the processes or storage, separating the non-compliant and routing them according to the established rules.

CR 3.7 The materials and products consumed throughout the packaging process are accounted for, disposing of the leftovers for use and, if necessary, modifying the requests for supplies.

RP 4: Control the quality of the packaging and packaging process of seed and fat oils, by testing and testing to obtain the final product with physico-chemical characteristics within the margins established in the production process.

CR 4.1 The characteristics of the environment (humidity, temperature, among others) or packaging atmosphere are checked, verifying their maintenance within the margins established in the production process.

CR 4.2 The incidences or deviations are detected, applying the required corrective measures, restoring the balance or stopping the process, requesting the technical assistance.

CR 4.3 Performance ratios are checked, verifying their maintenance within the margins established in the production process.

CR 4.4 The samples are taken at the time, place, shape and amount indicated, ensuring their unalterability until reception by the laboratory, according to the protocols established for the preparation of the samples and the performance of the tests or tests "in situ", obtaining the results with the required precision.

CR 4.5 Testing, rapid and elementary tests (tightness, volume, among others) are performed using the required instruments, acting according to the test protocols.

CR 4.6 The information of the packaging and packaging process of seed and fat oils, relating to the results of the work, the results produced and the corrective measures, references of materials and products used, is recorded in the supports and with the required detail.

Professional context:

Production media:

Equipment for preparing and forming containers: despalletizers, cleaners (blower, rinsing, washing machine). Thermoforming thermoforming-blow molding. Packaging lines: filling, packing, sealing, closing, sealing, sealing, welding, sealing, marking, labelling, labelling. Protective devices in equipment and machines. Line of conditioning of the container. Product conditioning materials. Different packaging materials. Manual and automatic packing machines. Automatic packing lines and auxiliary material. Computer records for the control of the packing line. Auxiliary material for packaging, palletizing and storage. Labels and adhesives identifying the packaging.

Products and results:

Maintenance operations of packaging and packaging equipment for seed and fat oils, made. Materials, prepared. Operations for the packaging, packaging and packaging of seed and fat oils, which are controlled. Process of packaging and packaging of seed and fat oils, controlled. Quality of the packaging and packaging process, controlled.

Information used or generated:

Equipment Utilization Manuals, procedure manuals, and packaging, packaging, and packaging work instructions. References of materials and products. Final batch documentation. Parts of work and incidents. Results of "in-situ" quality testing. Product safety sheets, guides to good hygiene and handling practices. Guides to good environmental practices. Applicable rules for food packaging and food safety.

TRAINING MODULE 1: SEED AND FAT PREPARATION AND PREPARATION

Level: 2

Code: MF0552_2

Associate with UC: Perform and control the oil industry's receiving, processing, storage, and seed preparation and raw materials activities

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Carry out the cleaning and preparation of the work area and equipment for the reception, storage and preparation of seeds and raw materials, complying with the applicable safety regulations.

CE1.1 Describe the processes of reception, storage and preparation of seeds and raw materials, indicating the equipment used at each stage.

CE1.2 Explain the risks associated with the preparation of the work area of reception, storage and preparation of seeds and raw materials in the field of safety, according to applicable regulations.

CE1.3 In a scenario of preparing equipment and the work area of reception, storage and preparation of seeds and raw materials, and on the basis of given conditions:

-Identify items that require cleaning and disinfection.

-Verify the cleaning and disinfection status of equipment and installations, indicating when they are ready for use.

-Select the equipment and media required for the reception, storage and preparation of seeds and raw materials.

-Make the adaptations of the required equipment for each type of seed or raw material to receive, store or prepare.

-Register the operations performed on the established media.

-To open the cleaning area of the reception, storage and preparation of seeds and raw materials, placing in the required places the regulatory signals, complying with the applicable regulations.

C2: Point out the first-level maintenance operations of the receiving, storage and preparation of seed and raw materials equipment, complying with the applicable regulations.

CE2.1 Explain the operation and constitution of the main assemblies, devices or elements of the equipment used in the reception, storage and preparation of seeds and raw materials, identifying the functions and contribution.

CE2.2 Specify the most frequent failures that occur during the usual use of machines and equipment for the reception, storage, and preparation of seeds and raw materials.

CE2.3 Recognize devices and safety measures in the handling of machines and equipment, indicating their use and handling.

CE2.4 In a practical scenario of maintenance of equipment for the reception, storage and preparation of seeds and raw materials, on the basis of given conditions:

-Identify in the sequence of operations the departure of the teams.

-Identify items that require first-level maintenance and run them.

-Register the operations performed and the replaced elements on the established media.

-Make the adaptations of the required equipment for each type of seed or raw material.

C3: Apply the techniques of reception, cleaning, storage and preparation of the seeds and fat raw materials, according to the requirements set out in the procedure manuals.

CE3.1 Describe the criteria of quality, species, physico-chemicals and other types that they can, including the specifications of the seeds and raw materials to be processed.

CE3.2 List the controls and inspections to be carried out on the seeds and fat raw materials at reception, in order to verify compliance with the specified quality criteria.

CE3.3 Explain how the eye review of a transport and protective packaging and packaging is carried out, as well as the documentation of entry of the seeds and fat raw materials, to verify that it is in accordance with the required technical and hygienic conditions.

CE3.4 List the main defects that can be found in the reception of seeds and fats, and the corrective measures that can be applied.

CE3.5 In a scenario of receiving, storing and handling seeds and raw materials, under conditions given:

-Carry out the product, transport, packaging, packaging and technical documentation.

-Perform the automated weighing on the products received.

-Apply corrective measures when a deviation is observed in some of the control parameters.

-Evaluate the records generated to check if the set goals have been obtained.

C4: Apply seed and fat conditioning operations to achieve seed and fat oils, respectively, with the required quality.

CE4.1 Differentiate the methods of reception-pretreatment-pressing (wet, heavy, pre-cleaning, drying, silage, second drying and dry grain for peeling), decomposing them into operations, associating them with the necessary equipment and relating them to the different products and processes.

CE4.2 Identify the conditions and parameters of control of the various operations (humidity, weight temperature, permanence times, dosages, circulation speed).

CE4.3 Describe treatments that can receive the by-products and residues of reception and pressing of seeds and fat raw materials, according to their characteristics and utilities.

CE4.4 In a scenario of receiving and pretreatment of seeds and fat raw materials, under certain conditions:

-Evaluate the level of raw material preparation and recognize the necessary operations.

-Select, assign the parameters, and then operate the machines.

-Apply specific hygiene and safety measures in product handling and product handling.

-Contrasting the characteristics of the extracted product and the by-products in relation to the requirements and, where appropriate, deduce corrective measures.

-Perform proper silage and storage to preserve the quality of the products received.

-Calculate and contrast the consumption and yields obtained with the expected ones and justify the deviations.

C5: Apply the required pretratments in the seeds, to obtain the oils with the required quality.

CE5.1 Describe the implementation and operation of the equipment necessary for the pretreatment of seeds.

CE5.2 Identify the instruments to be controlled during the process, explaining how to configure them to optimize the oil extraction process.

CE5.3 Control, in a scenario with given conditions, the following processes:

-Unhusked.

-Warming.

-laminate.

-Prensing.

-Packaging and review of waste, and preparation thereof for recycling or transfer, as appropriate.

C6: Test the tests (acidity, color, pH) to check the results of the samples taken during the production process.

CE6.1 In a practical scenario of quality control of oils, from given conditions:

-Identify that the sample is taken according to the place, shape, and collection mode specified in the instruction manual.

-Check that the measurement equipment for rapid tests is within the parameters set by the calibration plan.

-Interpret the results of the tests performed, verifying that the quality parameters are within the required specifications.

-Apply the corrective measures set out in the quality manual to the detected deviations, by issuing the appropriate report.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.3; C2 with respect to CE2.4; C3 with respect to CE3.3; C4 with respect to CE4.4; C5 for CE5.3; C6 for CE6.1.

Other capabilities:

Comply with the production standards set by the organization.

Recognize the organization's productive process.

Demonstrate flexibility to understand changes.

Habit to the business rhythm of the company.

Recognize the organization's productive process.

Maintain the work area with the degree of order and cleanliness required by the organization.

Contents:

1. Organisation of the workplace in the processes of reception, storage and preparation of seeds and raw materials

Concept and levels of cleanliness in the reception, storage and preparation of seeds and raw materials: hygiene and safety measures in facilities and machinery.

Cleaning types: physical, chemical, microbiological cleaning.

Processes and products for cleaning, disinfection, disinsation and deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities.

Cleaning systems and equipment. CIP system: signalling and isolation techniques for areas or equipment.

2. First level maintenance, of machines and equipment used in the procedures for the reception, storage and preparation of seeds and raw materials

Generic machinery and equipment in the procedures of: reception, storage and preparation of seeds and raw materials.

Operation, components, and essentials.

Regulation, control and security.

Failures most frequent in processes.

Dependence and relationship with ancillary facilities.

Maintenance of machines in the procedures of reception, storage and preparation of seeds and raw materials: preventive and corrective maintenance. Applicable procedures and techniques.

Mount and dismount operations. Lubrication and cleaning; regulation, adjustment and programming. Equipment and basic machinery used in the procedures of: reception, storage and preparation of seeds and raw materials.

Top-level preparation and maintenance operations.

Basic equipment maintenance operations of machines and equipment in the procedures of: reception, storage and preparation of seeds and raw materials.

Set to point: greases, checks, parts replacement.

Start and stop. Failure detection.

Parties and maintenance reports.

3. Reception, cleaning, storage and preparation of seeds and fat raw materials

Oil seeds, types and characteristics.

Raw materials for obtaining fats, types and characteristics.

Methods of inspection at reception of seeds, raw materials and transports. The eye inspection.

Parties, documentation and records of transportation and reception of seeds and raw materials.

Packaging and packaging for seeds and raw materials: types and characteristics.

Product heavy operations received.

Taking samples of seeds and raw materials.

4. Cleaning, storage and pre-treatment of seeds and fat raw materials

Seed cleaning operations using mechanical separators.

Procedures for the drying of seeds.

Operation of identification, lotting and sorting of seeds and fat raw materials.

Seed and raw material storage types.

Control of variables (temperature, humidity, light, aeration), in storage processes.

Identification, classification and treatment of waste and discharges obtained in conditioning processes.

Pretreatment of seeds for obtaining oils: Operation of seed husking: common equipment and processes.

Control of the seed heating process.

Seed laminate operation.

Control of time and temperature in the heated process of laminated seeds.

Obtaining oil by pressure from the treated seeds.

Final operations: separation, vibration, and filtering.

Control and analysis of process performance.

Identification, classification and treatment of residues and discharges obtained in pretreatment processes.

5. Seed oil quality control

Sampling of seeds, raw materials and intermediate products: Instrumentation of sampling, probes.

Preparing the sample. Sampling methods and procedures.

Basic controls of: pH, temperature, acidity.

Fundamentals and methodology of the basic controls.

Equipment and measuring instruments for basic controls. Record of results that ensure traceability.

Quality criteria. Product quality specifications.

Work and incident records.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the realization and control of the activities of reception, treatment, storage and preparation of seeds and raw materials of the oil industry, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: EXTRACTING SEED OILS

Level: 2

Code: MF0553_2

Associated with UC: Perform and control the corresponding operations in the seed oil extraction line

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Perform the cleaning and preparation of the work area and equipment for the extraction of seed oils, complying with the applicable safety regulations.

CE1.1 Describe the extraction processes of seed oils, indicating the equipment used at each stage.

CE1.2 Explain the risks associated with the preparation of the work area for the extraction of seed oils in the field of safety, according to applicable regulations.

CE1.3 In a scenario of preparing equipment and the work area for the extraction of seed oils, and on the basis of given conditions:

-Identify items that require cleaning and disinfection.

-Verify the cleaning and disinfection status of equipment and installations, indicating when they are ready for use.

-Prepare the equipment and media required for the extraction of seed oils.

-Make adjustments to the equipment required for the extraction of seed oils.

-Register the operations performed on the established media.

-To provide the cleaning area of the extraction areas of seed oils, placing in the required places the regulatory signals, complying with the applicable regulations.

C2: Point out first-level maintenance operations of seed oil extraction equipment, complying with applicable regulations.

CE2.1 Explain the operation and constitution of the main assemblies, devices or elements of the equipment used in the extraction of seed oils, identifying the functions and contribution.

CE2.2 Specify the most frequent failures that occur during the usual use of machines and equipment for the extraction of seed oils.

CE2.3 Recognize devices and safety measures in the handling of machines and equipment, indicating their use and handling.

CE2.4 In a practical maintenance scenario of the seed oil extraction equipment, based on the following conditions:

-Identify in the sequence of operations the departure of the teams.

-Identify items that require first-level maintenance and run them.

-Register the operations performed and the replaced elements on the established media.

-Make adjustments to the equipment required for the extraction of seed oils.

C3: Control the chemical extraction of seed oils from the turts or flours.

CE3.1 Interpret the technical specifications of the product to be processed.

CE3.2 In a practical case of chemical extraction of seed oils from turtuses or flours, with a given condition:

-Regular the machines and equipment to achieve the timing and pace required by the production instructions.

-Control the processes of extraction, solventization, desolventization, distillation, clarification, removal of impurities, degumado, saponification, neutralization and discoloration, checking that they are carried out according to the established technical instructions.

-Perform and control the formulation, preparation and addition of food additives to seed oil (vitamins, fatty acids, preservatives, dyes and antioxidants, among others).

-Identify the crushed turt by determining whether it is in compliance with the batch.

-Verify that the by-products obtained are transferred for recycling or treatment in the form and place indicated.

-Record the results of the extraction phase operations, following the instructions and in the assigned format.

C4: Control the refining activities of seed oils.

CE4.1 Interpret the technical tabs to identify the physical-chemical parameters of the products to be obtained.

CE4.2 In a practical scenario of refining of seed oils and with given conditions:

-Regular the equipment to fit the type of oil you want to obtain.

-Control the refining process.

-Control the degumming process.

-Control the clarification process.

-Control the waxing or wintering process.

-Control the deodorized process.

-Make the addition of food additives to seed oils, identifying the additives and dosages required to achieve the effects described in the technical specifications.

-Control the storage and preservation of the obtained oils.

-Record the results of the extraction phase operations, following the instructions and in the assigned format.

C5: Control the process of obtaining flour and oilseed cakes.

CE5.1 In a practical scenario of obtaining flour and oil seed cakes, on the basis of given conditions:

-Control the process of obtaining the turtos, to conform to the technical specifications.

-Control the process of grinding and grainting the flour and oilseeds.

-Perform the measurement of the fatty yield of the processes for obtaining flour and oil seed cakes.

-Perform the trasiego and storage of oilseeds and oilseed cakes.

-Record the results of the process, following the instructions and in the appropriate format.

C6: Perform quality control of the obtained seed oils.

CE6.1 In a scenario of quality control of seed oils, based on the given conditions:

-Perform the sampling of the oils.

-Check that the measurement equipment for rapid tests is within the parameters set by the calibration plan.

-Interpret the results of the tests performed, verifying that the quality parameters are within the required specifications.

-Apply the corrective measures set out in the quality manual to the detected deviations by issuing the appropriate report.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.3; C2 with respect to CE2.4; C3 for CE3.2; C4 for CE4.2; C5 for CE5.1; C6 for CE6.1.

Other capabilities:

Comply with the production standards set by the organization.

Recognize the organization's productive process.

Demonstrate flexibility to understand changes.

Habit to the business rhythm of the company.

Recognize the organization's productive process.

Maintain the work area with the degree of order and cleanliness required by the organization.

Contents:

1. Organization of the workplace in the process of extraction of seed oils

Concept and levels of cleaning in the extraction of seed oils: hygiene and safety measures in installations and machinery.

Cleaning types: physical, chemical, microbiological cleaning.

Processes and products for cleaning, disinfection, disinsation and deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities.

Cleaning systems and equipment. CIP system: signalling and isolation techniques for areas or equipment.

2. First level maintenance, of the machines and equipment used in the procedures for the extraction of seed oils

Generic machinery and equipment in the procedures of: extraction of seed oils.

Operation, components, and essentials.

Regulation, control and security.

Failures most frequent in processes.

Dependence and relationship with ancillary facilities.

Maintenance of machines in seed oil extraction procedures. Preventive and corrective maintenance. Applicable procedures and techniques.

Mount and dismount operations. Lubrication and cleaning; regulation, adjustment and programming. Equipment and basic machinery used in the procedures of: extraction of seed oils.

Top-level preparation and maintenance operations.

Basic equipment maintenance operations for machines and equipment in seed oil extraction procedures.

Set to point: greases, checks, parts replacement.

Start and stop. Failure detection.

Parties and maintenance reports.

Trasiego pumps and food hoses, permanent, semi-permanent or mobile links (Abrazaderas, Racordes and links, fixed or detachable, Barcelona type links, quick links of ball.

3. Control of the process of chemical extraction of oils from turtuses or flours from the production of seed oil

Physical-chemical and quality parameters of seed oils from chemical extraction from turtos or flours.

Process of extracting seed oils from turtuses or flours from obtaining seed oils.

Control of the parameters of the extraction process equipment required in the production process of chemical extraction of seed oil.

The filtering and distillation of the miseries.

Process of the desolventation of the flours. Methods, processes and equipment.

Treatment and classification of waste and discharges generated in the process.

Record of the results.

4. Control of the refining process of seed oils

Physical-chemical and quality criteria of oils to be obtained in the process of refining seed oil.

Control of parameters that influence the refining of seed oils (pH, temperature, pressures, flow rates).

Control of the working conditions of the equipment (neutralizers, deodorizers, decolorators, evaporators) for the refining of seed oils.

The process of refining: degumming, clarification, waxing or wintering and deodorization.

Additives suitable for seed oils. Types, uses and dosage.

Conditions for the storage and conservation of seed oils.

Wastes and discharges in the refining process of seed oils. Types, recycling and treatments.

5. Control of the process of obtaining flour and oilseed cakes

Process of obtaining the turts during the process of extracting oil from oilseeds.

The milling and/or granulation of the flour and oilseed cakes is carried out according to the protocol established in the procedure manual.

Fatty performance of the process. Control through the physico-chemical parameters of the process byproducts.

Trasiego, conservation and storage of oilseeds and oilseed cakes.

Record the results of the process.

6. Quality control of the production process for obtaining seed oils

Getting samples. Methods for sampling, identification and preservation.

Rapid testing and testing of seed oils (pH-metros, thermometers, volumetric material, among others).

Get the process performance ratios.

Record and file of results, and identification and treatment of incidents.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance and control of the corresponding operations in the seed oil extraction line, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: MAKING FATS AND MARGARINES

Level: 2

Code: MF0554_2

Associated with UC: Perform and control the corresponding operations in the fat and margarine processing line

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Carry out the cleaning and preparation of the work area and the production of fat and margarine equipment, complying with the applicable safety regulations.

CE1.1 Describe the processes of making fats and margarines, indicating the equipment used at each stage.

CE1.2 Explain the risks associated with the preparation of the work area for the production of fats and margarines in the field of safety, according to applicable regulations.

CE1.3 In a practical scenario of preparing equipment and the work area of making fats and margarines, and from a given condition:

-Identify items that require cleaning and disinfection.

-Verify the cleaning and disinfection status of equipment and installations, indicating when they are ready for use.

-Select the equipment and means required to obtain fats and margarines.

-Make the adaptations of the required equipment to obtain fats and margarines.

-Register the operations performed on the established media.

-To be able to clean up the area of the obtention of greases and margarines, placing in the required places the regulatory signs, complying with the applicable regulations.

C2: Point out the first level maintenance operations of the fat and margarine procurement teams, complying with the applicable regulations.

CE2.1 Explain the operation and constitution of the main assemblies, devices or elements of the equipment used in the production of fats and margarines, identifying the functions and contribution.

CE2.2 Specify the most frequent anomalies that occur during the usual use of the machines and equipment for obtaining fats and margarines.

CE2.3 Recognize devices and safety measures in the handling of machines and equipment, indicating their use and handling.

CE2.4 In a practical maintenance scenario for the production of fat and margarine equipment, based on the following conditions:

-Identify in the sequence of operations the departure of the teams.

-Identify items that require first-level maintenance and run them.

-Register the operations performed and the replaced elements on the established media.

-Make the adaptations of the required equipment to obtain fats and margarines.

C3: Control the process of transformation of oils and fats from margarine and edible fats, differentiating the different fractions of oils.

CE3.1 Interpret the technical specifications of the oils and fats to be processed, to determine the transformations to be performed.

CE3.2 In a scenario of transformation of oils and fats, given conditions:

-Regular the machinery to perform the hydrogenation or solidification in the reactor of the oils that require it, controlling the process parameters (pressure and temperature, among others), to ensure that the formation of "trans" isomers does not exceed the limits established in the work instructions.

-Control the fractionation of the oils.

-Control the "trans" or interesterification of the oils and fats that so require.

-Determine the appropriate treatment for the by-products obtained.

-Record the results, incidents, and corrective measures in the established formats.

C4: Apply margarine processing techniques, controlling the stages of the process.

CE4.1 Identify and interpret the technical specifications of the product to be processed.

CE4.2 In a practical scenario for the development of margarine, with a given condition:

-Regular the machines and equipment to achieve the timing and rhythm required by the production instructions.

-Select the necessary oils for the preparation of margarines.

-Control the processes of different types of hydrogenation.

-Control the heavy and mixed of the ingredients according to the specified formulation.

-Control the emulsified, cooled, and molded activities of the mass, according to the corresponding technical specification.

-Control the storage of the margarine obtained according to the established work instructions.

-Verify that the by-products obtained, residues and discharges that do not meet the specifications are segregated for recycling.

C5: Control the production of edible fats, differentiating each of the stages of production.

CE5.1 Identify and properly interpret product specifications to be processed.

CE5.2 In a practical case of making edible fats, and with given conditions:

-Regular the machines and equipment to achieve the timing and pace required by the production instructions.

-Select the oils needed for making fats.

-Control the processes of different types of hydrogenation.

-Control the heavy and mixed of the ingredients according to the specified formulation.

-Perform the emulated, cooled, and molded activities of the mass, according to the corresponding technical specification.

-Control the storage of the fats obtained according to the established work instructions.

-Verify that the by-products obtained, residues and discharges that do not meet the specifications are segregated for recycling.

C6: Apply quality control techniques for the margarines and fats obtained.

CE6.1 In a scenario of quality control, based on a given condition:

-Take samples of the margarines and fats obtained.

-Check that the measurement equipment for rapid tests is within the parameters set by the calibration plan.

-Interpret the results of the tests performed, verifying that the quality parameters are within the required specifications.

-Apply the corrective measures set out in the quality manual to the detected deviations by issuing the appropriate report.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.3; C2 with respect to CE2.4; C3 for CE3.2; C4 for CE4.2; C5 for CE5.2; C6 for CE6.1.

Other capabilities:

Comply with the production standards set by the organization.

Recognize the organization's productive process.

Demonstrate flexibility to understand changes.

Habit to the business rhythm of the company.

Recognize the organization's productive process.

Maintain the work area with the degree of order and cleanliness required by the organization.

Contents:

1. Organization of the workplace in the process of obtaining margarine and greases

Concept and levels of cleanliness in the production of margarines and fats: hygiene and safety measures in facilities and machinery.

Cleaning types: physical, chemical, microbiological cleaning.

Processes and products for cleaning, disinfection, disinsation and deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities.

Cleaning systems and equipment. CIP system: signalling and isolation techniques for areas or equipment.

2. First level maintenance, of machines and equipment used in the procedures for obtaining margarine and greases

Machinery and generic equipment in the procedures of: obtaining margarines and fats.

Operation, components, and essentials.

Regulation, control and security.

Failures most frequent in processes.

Dependence and relationship with ancillary facilities.

Maintenance of machines in the procedures for obtaining margarine and greases: preventive and corrective maintenance. Applicable procedures and techniques.

Mount and dismount operations. Lubrication and cleaning; regulation, adjustment and programming. Equipment and basic machinery used in the procedures of: obtaining margarines and fats.

Top-level preparation and maintenance operations.

Basic equipment maintenance operations of machines and equipment in the procedures of: obtaining margarines and fats.

Set to point: greases, checks, parts replacement.

Start and stop. Failure detection.

Parties and maintenance reports.

3. Control of the process of transformation of oils and fats, for the production of margarines and edible fats

Oils and fats transformations. Processes and results.

Processes of hydrogenation or solidification of oils. Reactor handling and control of process parameters.

Process of fractionation of oils and fats by temperature and separation of liquid and solid fractions.

Control of the process of trans or interesterification of oils and fats.

Classification, recovery and treatment of by-products, waste and discharges.

Record the results, incidents and corrective measures, on the media and with the required detail.

4. Control of the process of making margarine and edible fats

Ingredients in the preparation of margarines and their manual and automatic dosing.

Additives (emulsifiers, dyes, vitamins and aromas) and their homogeneous mixture with margarines.

Preparation of the aqueous phase following the formulation of the product.

The process of emulsion of the aqueous and fat phases. Homogeneity and stability.

The crystallization of fats. Operations of cooling, kneading and repose of the margarines for stabilization.

Margarine packaging process.

Storage and cooling of margarines.

Control of the performance ratios of margarines.

By-products obtained in obtaining margarines. Types, review, recycling and treatment.

Record the process information on the set media.

Ingredients in the manufacture of edible fats. Types, characteristics and manual and automatic dosing.

Operation of mixing and cooling of oils and fats.

Edible fat packaging process.

Conditions for maintenance and refrigeration of edible fats.

Performance control of the edible fat obtention processes.

By-products obtained in obtaining edible fats. Types, review, recycling and treatment.

Record the process information on the set media.

5. Quality controls of the fat and margarine process

Getting samples. Methods for sampling, identification and preservation.

Rapid testing and testing of seed oils (pH-metros, thermometers, volumetric material, among others).

Get the process performance ratios.

Record and file of results, and identification and treatment of incidents.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance and control of the corresponding operations in the fat and margarine development line, which shall be credited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 4: PACKAGING AND PACKAGING OF SEED AND FAT OILS

Level: 2

Code: MF0555_2

Associate with UC: Perform and control the packaging and packaging operations of seed and fat oils

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Carry out the cleaning and preparation of the work area and equipment for packaging and packaging of seed and fat oils, complying with the applicable safety regulations.

CE1.1 Describe the packaging and packaging processes of seed and fat oils, indicating the equipment used at each stage.

CE1.2 Explain the risks associated with the preparation of the work area for the packaging and packaging of seed oils and fats in the field of safety, according to applicable regulations.

CE1.3 In a scenario of preparing equipment and the work area for packaging and packaging of seed and fat oils, on the basis of given conditions:

-Identify items that require cleaning and disinfection.

-Verify the cleaning and disinfection status of equipment and installations, indicating when they are ready for use.

-Select the required equipment and media in the packaging and packaging of seed and fat oils.

-Make adjustments to the equipment required for the packaging and packaging of seed and fat oils.

-Register the operations performed on the established media.

-To provide the cleaning area of the packaging and packaging areas of seed and fat oils, placing in the required places the regulatory signals, complying with the applicable regulations.

C2: Point out the first-level maintenance operations of the packaging and packaging equipment of seed and fat oils, complying with the applicable packaging regulations.

CE2.1 Explain the operation and constitution of the main assemblies, devices or elements of the equipment used in the packaging and packaging of seed and fat oils, identifying the functions and contribution.

CE2.2 Specify the most frequent failures that occur during the usual use of machines and equipment for the packaging and packaging of seed and fat oils.

CE2.3 Recognize devices and safety measures in the handling of machines and equipment, indicating their use and handling.

CE2.4 In a scenario of maintenance of the packaging and packaging equipment of seed and fat oils, based on the following conditions:

-Identify in the sequence of operations the departure of the teams.

-Identify items that require first-level maintenance and run them.

-Register the operations performed and the replaced elements on the established media.

-Make adjustments to the equipment required for the packaging and packaging of seed and fat oils.

C3: Perform the preparation and provisioning of the packaging line.

CE3.1 In a practical scenario of packaging and packaging of vegetable oils and fats, under certain conditions:

-Perform the supply of the line, ensuring that it is performed on the amount, time, place and form required to allow the continuity of the process.

-Review containers or packaging materials and conditioning (glass, plastic, metal, brick, among others), checking that they are ready and are required to the lot to be worked.

-Identify the batches.

-Select the labels, checked that correspond to the commercial presentation of the product.

-Perform cleaning of unformed packaging "in situ".

CE3.2 Identify waste materials from the packaging and packaging process of vegetable oils and fats, describing the necessary treatment of them.

C4: Control the packaging, packaging, and subsequent packaging operations of seed and fat oils.

CE4.1 Identify the various packages to be made "in situ" and their characteristics (shape, size, thickness, welding or layers).

CE4.2 For a scenario with given conditions:

-Perform the product dosage, checking by sampling and weighing that remains within the established limits.

-Control the closed and sealed container.

-Verify that the labels have the required and complete legend for the identification and subsequent traceability control and that they adhere to the package in the specified shape and place.

-Perform the final product conditioning according to the model and the batch provided in the specifications.

-Perform the shipment and storage of the packaged products.

-Control the consumption, stock, and supply needs.

C5: Control the quality of the packaging and packaging process for seed and fat oils.

CE5.1 Specify the characteristics of the environment and its effect on packaging processes.

CE5.2 List the main deviations and incidences in the packaging processes, and the corrective measures to solve them.

CE5.3 In an assumption of quality control of the packaging process, from given conditions:

-Perform the sampling on the site, form and amount required.

-Carry out the tests, quick and elementary tests necessary for the oils of seeds and fats given.

-Record the results and incidents in the set formats.

-Calculate performance ratios.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.4; C3 with respect to CE3.1; C4 with respect to CE4.2; C5 with respect to CE5.3.

Other capabilities:

Comply with the production standards set by the organization.

Recognize the organization's productive process.

Demonstrate flexibility to understand changes.

Habit to the business rhythm of the company.

Recognize the organization's productive process.

Maintain the work area with the degree of order and cleanliness required by the organization.

Contents:

1. Organization of the workplace in the packaging and packaging processes of seed and fat oils

Concept and levels of cleaning in the packaging and packaging of seed and fat oils: hygiene and safety measures in installations and machinery.

Cleaning types: physical, chemical, microbiological cleaning.

Processes and products for cleaning, disinfection, disinsation and deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities.

Cleaning systems and equipment. CIP system: signalling and isolation techniques for areas or equipment.

2. First level maintenance, of machines and equipment used in the packaging and packaging procedures of seed and fat oils

Generic machinery and equipment in the procedures of: packaging and packaging of seed and fat oils.

Operation, components, and essentials.

Regulation, control and security.

Failures most frequent in processes.

Dependence and relationship with ancillary facilities.

Maintenance of machines in the packaging and packaging procedures of seed and fat oils: preventive and corrective maintenance. Applicable procedures and techniques.

Mount and dismount operations. Lubrication and cleaning; regulation, adjustment and programming. Equipment and basic machinery used in the procedures of: packaging and packaging of seed and fat oils.

Top-level preparation and maintenance operations.

Basic equipment maintenance operations for machines and equipment in the packaging and packaging of seed and fat oils.

Set to point: greases, checks, parts replacement.

Start and stop. Failure detection.

Parties and maintenance reports.

3. Process for the packaging and labelling of seed and fat oil

Types and characteristics of packaging materials.

The provisioning of the packaging line.

Types of containers and packaging materials and conditioning of seed and fat oils.

Loting and identification of seed and fat oils.

Labelling of seed and fat oils. Legal and regulatory requirements.

Cleaning and blowing of containers.

Identification, classification and treatment of waste materials.

In situ packaging. Type, characteristics and training.

Dosing of the product. Sampling, weighing and control of effective content.

Characteristics of the closed and sealed packaging process.

The tagging process. Print online. Types of labels.

Conditioning of packaged products.

Stock control in store. FIFO method.

The influence of environmental conditions (temperature, humidity among others) in the packaging process.

The main issues in the packaging and packaging of seed and fat oils. Types, preventive measures and corrective measures.

The performance control in the packaging and packaging of seed and fat oils.

Obtaining samples of oil from seeds and fats. Sampling, preservation, and identification.

Quality control of seed and fat oils. Instruments and methodology for rapid and elementary testing.

Record of results, incidents and corrective measures in the packaging of seed and fat oils.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance and control of the packaging and packaging operations of seed and fat oils, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX XI

PROFESSIONAL QUALIFICATION: PRESERVED AND VEGETABLE JUICE INDUSTRIES

Professional Family: Food Industries

Level: 3

Code: INA176_3

General Competition

Manage a unit or section in the canned and/or vegetable juice industry, preparing and monitoring the available material and human resources and the necessary work to achieve the objectives set in the production, quality and environmental protection plans.

Competition Units

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities

UC0557_3: Schedule and manage production in the food industry

UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

UC0559_3: Develop processes and determine operating procedures for the production of vegetable preserves and juices

UC0560_3: Control the manufacture of vegetable preserves and juices and their automatic production systems

UC0561_3: Apply analytical and sensory control techniques of the process of processing preserved and vegetable juices

Professional Environment

Professional Scope

Develops its professional activity in the department of production, product development and services and organization of the food industry, in relation to the department of quality and maintenance of equipment, in the area dedicated to the manufacture of preserves and/or juices, in entities of a private nature, in large or medium enterprises, or self-employed. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the productive sector of the processing and conservation of fruits and vegetables in the subsectors of: processing and conservation of products of IV range. Industries of cooked and cooked dishes. Frozen vegetables. Industries for the preparation and marketing of fresh plant products. Industries of dehydrated and freeze-dried vegetables. Cremogenate, nectar and juice manufacturing industries.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Receipt of raw materials and warehouse in the plant and plant juice industry

Preserved and/or Vegetable Juice and/or Preserved Process Plant Managers

Machines in the manufacture of preserved and/or vegetable juices

Canned and/or vegetable juice packaging line managers

Keep-in-cook line or processing section responsible

Quality control technicians in small and medium-sized, juice and concierge industries

Horticultural Product Manipulation Drivers

Food Industries Managers

Food industry laboratory technicians

Associated Training (660 hours)

Training Modules

MF0556_3: Warehouse management and marketing in the food industry (90 hours)

MF0557_3: Organization of a food production unit (90 hours)

MF0558_3: Quality and environmental management in food industry (150 hours)

MF0559_3: Processes in the Canning Industry and/or Plant juices (90 hours)

MF0560_3: Canning and vegetable juice processing (150 hours)

MF0561_3: Analytic and sensory control of preserved and vegetable juices (90 hours)

COMPETITION UNIT 1: MANAGE SUPPLIES, WAREHOUSE AND EXPEDITIONS IN THE FOOD INDUSTRY AND CONDUCT MARKETING SUPPORT ACTIVITIES

Level: 3

Code: UC0556_3

Professional realizations and realization criteria:

RP 1: Schedule the supply of raw materials, aids and materials in the food industry, obtaining information from the departments concerned, to ensure production, according to the company's production plan.

CR 1.1 The supply of raw materials and auxiliaries is determined, according to the needs, using the information of the production departments on: stocks, suppliers, costs and other necessities, according to company policy.

CR 1.2 Supplier offers are selected, depending on the quality, price, warranty, delivery time of the products and approval procedure.

CR 1.3 External order orders are processed, following delivery times and the provisioning calendar.

RP 2: Manage the receipt in the warehouse of the external supplies and finished products, in the food industry, verifying the entry controls of each commodity according to the production plan of the company to ensure the distribution of the same.

CR 2.1 Information about supplies and finished products to be received on each day or period is transmitted to the warehouse's reception staff, giving the appropriate documentation, in accordance with the work instructions, the checks and records to be carried out.

CR 2.2 The controls established at the receipt of supplies are elaborated, checking their execution and compliance with the instructions of the company's production plan.

CR 2.3 Data regarding: quantities, characteristics, dates, supplier and carrier are determined by means of the input records of each commodity, being required by the warehouse control system.

CR 2.4 The documentation for each batch of finished products is elaborated, considering the results of the controls performed in the warehouse, so that its characteristics correspond, complying with the plan of quality previewed.

CR 2.5 Supplies before reception in the warehouse are controlled, valuing the results of the controls: quantities, dates, supplier, characteristics, among others and the approval procedure, depending on the quality plan of the company.

CR 2.6 External supplies are monitored, controlling the degree of supplier compliance in delivering supplies, comparing the agreed delivery terms and conditions with the quality plan.

RP 3: Manage the storage and preservation of finished products, raw materials and auxiliaries, as well as the supply of products to ensure the functioning of the production plant in the food industry, according to the company's production plan.

CR 3.1 The cleaning and operating conditions of the warehouses and equipment are monitored, according to the cleaning and maintenance plan and in case of observed deviations, restoring the anomaly, according to guidelines marked in the production plan.

CR 3.2 The criteria for the location of the goods in the warehouse are determined, taking into account the characteristics of the products, the identification and the optimal use of the resources, according to the technical instructions of storage.

CR 3.3 The conditions for the preservation of perishable products and the system of control of the deciduous, are incorporated in the work instructions, in order to avoid losses according to the quality plan.

CR 3.4 The characteristics, in relation to quantities, as well as the flows, moments, destinations and intermediate stores of the products to be supplied, are established, according to the production programs.

CR 3.5 The transport in the plant and inside the warehouse, is organized, setting the conditions, regarding the circulation of the vehicles, itineraries, intermediate and final points, respecting the safety conditions and minimizing the costs, according to the procedure of internal traffic of goods.

CR 3.6 The fulfillment of the production supply output record is verified, according to the output system determined in the production plan.

CR 3.7 The instructions for the work for the management of the warehouse are elaborated, considering needs, characteristics of the staff and working conditions, according to the quality plan.

CR 3.8 The stocks of raw materials and auxiliaries are organized in relation to the production and supply programs, making corrections when deviations are detected.

CR 3.9 The systematic to verify inventories in warehouse management is established, investigating possible differences in relation to stock controls.

RP 4: Manage the issue of external orders in the food industry, meeting the specifications and demands received, to ensure the conditions of shipment, according to the company's production plan.

CR 4.1 The issue of external orders is programmed according to the characteristics of the order, (stock in storage, deadlines, distance, itineraries, costs), according to the contract document.

CR 4.2 The warehouse staff is organized to coordinate the required orders, specifying the work instructions and the corresponding documentation.

CR 4.3 The storage and, where applicable, shipment of expired or rejected products, is available, informing the departments involved to decide on their destination in accordance with the established procedure.

CR 4.4 The issuance of the external orders is organized, monitoring the lots, the protection of the same, the registration of exit and the documentation that accompanies it, according to the operating procedures of the company.

CR 4.5 The transport in both the supplies and the expeditions is organized, considering costs and according to programs and calendars established in the production plan of the company.

RP 5: Make purchases, by selecting suppliers/customers, negotiating the conditions and closing operations in the food industry, according to the specifications received, to ensure that orders or purchases are suitable, according to the company's production plan.

CR 5.1 The arguments for the sale of products are defined, using the company's objectives and image, the characteristics and qualities of the products and the market situation.

CR 5.2 New suppliers/customers are selected, meeting the approval requirements set by the company.

CR 5.3 The plan of visits to suppliers and/or clients is established, organizing the corresponding program of visits.

CR 5.4 The plan of concerted visits with suppliers and/or clients is carried out, through structured interviews, applying sales techniques, depending on the characteristics of the supplier or customer, the demand and the supply, the company's own and the company's policy.

CR 5.5 The treatment and handling of the food products to be managed and the "market" techniques that could be used, is transmitted to the supplier/customer if necessary.

CR 5.6 The purchases are negotiated with flexibility, depending on the conditions established by the company and the type of customer/supplier in question.

CR 5.7 The closing of the sales transactions is carried out, controlling that the conditions and characteristics of the order or purchase, (prices, discounts, transport, ports, delivery times, method of payment and other conditions), are within the margins established by the company, according to the customer/supplier and clearly specified in the signed contract.

CR 5.8 The characteristics of the sales operations already closed, are communicated to the corresponding department, according to the established procedure.

CR 5.9 The supplier/client file is kept up to date periodically, evaluating the executed operations, according to the company's production plan.

RP 6: Support the advertising and promotion of products along the distribution channel, intervening in the advertising and promotional campaigns of new products in the food industry, according to company policy, to ensure marketing, according to the company's production plan.

CR 6.1 Advertising and promotional campaigns are exposed and explained in detail to customers, according to the established market plan.

CR 6.2 The information: producers, suppliers and/or customers, among others, on the advertising and promotional campaigns of the company is transmitted, according to the plan of production and sale established.

CR 6.3 The features and benefits of the products, current and potential customers are informed, according to the communication plan.

CR 6.4 The launch of new products is established, applying test and market tests, with the specific R & D department.

CR 6.5 Test, recall and sample recognition application information is obtained, according to the Department of Marketing, about the launch of new products.

CR 6.6 Data information and the results of promotional campaigns are obtained both on the witness markets and on the final markets.

RP 7: Collaborate in the control over the distribution network of the company, according to the contract document, to meet the objectives of the conditions contracted with the distributors in relation to the characteristics of the raw materials and auxiliary, complying with the productive plan of the company.

CR 7.1 The tokens with the characteristics of each distributor's raw and auxiliary materials are updated, incorporating the changes produced in the approval procedure.

CR 7.2 Information on the conditions for the preservation and handling of products is transmitted to distributors to avoid deterioration.

CR 7.3 The distributor relating to exclusivities, raw materials and auxiliaries is checked, verifying its compliance in relation to: sales prices, promotional campaigns, delivery times and after-sales services.

CR 7.4 The distribution channel that affects the flow and rotations of products, stock breaks and distribution coverage, is analyzed to see if there are any anomalies that have arisen or predictable, proposing corrective actions.

RP 8: Transmit the information demanded by the company about the product and the market in the food industry, conducting surveys of new trends, tastes and needs to customers to establish their marketing policy.

CR 8.1 The tastes and needs of the food products market are obtained, probing customers on brand positioning, quality, packaging, price, according to the market plan.

CR 8.2 The variations in the price, characteristics or commercial conditions of the competition are analyzed, according to the established ratios, according to the operating procedure.

CR 8.3 New trends in the tastes or needs of the food products market are detected, in the process of preparing the relevant report, according to the established procedure.

CR 8.4 The sampling of the products of the competition is carried out according to the market plan established by the company.

CR 8.5 Information obtained from the food sector is transmitted, documented, to the marketing department.

CR 8.6 The evaluation of the products of the competition is carried out, analyzing the variations of prices, characteristics and commercial conditions, among others.

CR 8.7 The "merchandising" techniques used in the sector are analyzed, as well as the promotional or advertising campaigns of the competition, taking into account the market ratios and the established market plan.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. Base software and specific management and warehouse control applications. Data control and transmission equipment and devices, barcode scanner. Equipment and storage facilities.

Products and results:

Sourcing of raw materials, aids and materials in the food industry. Supervision of the reception of the warehouse of external supplies and finished products. Management of storage and conservation of finished products, raw materials and auxiliaries. Organisation of the dispatch of external orders in the food industry. Selection of suppliers/customers and buyers. Advertising and promotion actions of products along the distribution channel. Control along the company's distribution network in the food industry. Transmission of the information demanded by the company on the product and the market in the food industry.

Information used or generated:

Address goals for warehouses. Stock and inventory controls. Criteria for classification, storage and preservation of goods (supplies, finished products, rejections). Cost data relating to storage. Production programmes with supply needs. External orders. Supplier relationships, distributors, customers, carriers. Transport systems recommended according to types of goods. Machinery and equipment operating manuals used in the warehouse. Sales zone detail. Sales and purchase forecasts established by the company. Market research on the sector, brands, prices, preferences and others. Brand positioning. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 2: SCHEDULE AND MANAGE PRODUCTION IN THE FOOD INDUSTRY

Level: 3

Code: UC0557_3

Professional realizations and realization criteria:

RP 1: Schedule different manufacturing lines, in collaboration with other involved areas, considering costs to ensure the continuity of production processes, complying with the production plan.

CR 1.1 Production targets are set under the advice of other departments involved, according to the production plan.

CR 1.2 Production is planned in collaboration with other areas of the company, using the most appropriate techniques according to the production plan.

CR 1.3 Risk and uncertainty in the different scheduled production lines are evaluated using the required techniques according to the production plan.

CR 1.4 Processes are scheduled, taking into account the overall costs and costs of the project, using calculation tools according to the production plan.

CR 1.5 Production programs are subject to contrast (or consideration) with other areas involved in accordance with production policy.

RP 2: Schedule the quantities and flow of raw materials, auxiliaries and materials necessary, considering production needs, in accordance with the production operating procedures to ensure the production plan in the food industry.

CR 2.1 The quantities, characteristics and flow of raw materials, auxiliaries and materials required in the manufacture of food products are programmed from the production department in accordance with the manufacturing plan.

CR 2.2 The production schedule is carried out, taking into account the needs and stocks, the orders of the customers and the reduction of production costs according to the company's policy.

CR 2.3 Production needs are valued and prioritized, taking into account the availability of human and material resources according to the production operating procedure.

CR 2.4 Manufacturing orders are processed, taking into account production needs and delivery times according to the shipment schedule.

RP 3: Control production in the food industry, considering human resources, using management tools, according to the control plan programmed to ensure the production plan.

CR 3.1 Work areas in the food industry are available, within the production line, using the management tools, according to the production plan.

CR 3.2 Human resources are selected and classified within the work areas of the production line, in accordance with the human resources management procedure for manufacturing.

CR 3.3 Machinery, equipment and ancillary facilities in the food industry are selected and classified within the work areas of the different production lines, in accordance with the established plan.

CR 3.4 The information needs for the management of production in the food industry are detected and collected according to the established plan.

CR 3.5 Production control is set, using management tools according to the given plan.

CR 3.6 The efficiency and production efficiency ratios in the food industry are controlled by the measurement tools established according to the programmed control plan.

CR 3.7 Production in the food industry is put into operation under the supervision of the areas involved according to the manufacturing needs.

CR 3.8 The preventive maintenance of the machines in the production line is controlled, preparing a maintenance plan, in order to guarantee its availability.

RP 4: Coordinate the work group in the food industry according to the scheduled control plan, taking into account the operations of the process, the resources available and the performance, to follow the plan of functions and competencies established in the company.

CR 4.1 The awareness and awareness of staff is developed with techniques that meet the company's human resources management policy.

CR 4.2 The assignment of tasks and responsibilities of each worker is made by allowing the group to execute and complete the operations in accordance with the stated objectives.

CR 4.3 The training and training needs of the human team are detected and established in a register in accordance with the company's specific plan.

CR 4.4 The human team is directed and coordinates with the established management tools, taking into account the required characteristics.

CR 4.5 The interpretation of the instructions is provided, through ongoing advice from the staff in charge.

CR 4.6 The promotion channels and incentives are taken into account in the attitudes of participation, initiative and creativity of the workers in charge.

RP 5: Control the production process in its different phases in the food industry, according to the control plan programmed to ensure the manufacturing plan.

CR 5.1 The control types at the inspection points are determined, according to the production control plan.

CR 5.2 Production standards are secured in the process line and according to the production schedule.

CR 5.3 The deviations detected in production are corrected by the systems set out in the production control plan.

CR 5.4 The responsibilities of basic production control are established within the manufacturing line taking into account operational and human resource management procedures in manufacturing.

RP 6: Collaborate in the management of production costs in the food industry, using the calculation tools, according to the production plan to ensure the established accounting system.

CR 6.1 The costs of materials, products and equipment are established, using the necessary valuation and inventory systems according to the production schedule.

CR 6.2 Labor costs are set, using the inventory valuation systems according to the production schedule.

CR 6.3 The costs of the end products are established using the necessary valuation and inventory systems according to the production schedule.

CR 6.4 The established production costs are assessed with other areas involved in accordance with the production schedule.

CR 6.5 The inventories of the identified costs are fully managed and sent to the department involved for approval in accordance with the production schedule.

RP 7: Participate in the organization of work risk prevention activities in the food industry, programmed in the specific productive unit according to company policy and applicable regulations to preserve safety.

CR 7.1 The management of occupational risk prevention is done by supporting other responsible and/or involved departments and in accordance with the production schedule.

CR 7.2 The management of prevention activities is made known to the staff involved through working sessions according to the production schedule.

CR 7.3 The effectiveness and efficiency required in the management of the prevention of occupational risks is carried out by participating in the verification with the responsible department.

CR 7.4 The plan is subject to periodic evaluation and review through internal or external audits in accordance with the policy of safety and health care, collaborating on the plan by providing information and/or documentation as required.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. "Software" on the basis and specific applications of production management and programming in the food industry. Data control and transmission equipment and devices, barcode scanner. Food production and engineering equipment and facilities. "Software" for the processing of data on machine maintenance history.

Products and results:

Manufacturing lines in collaboration with other involved areas scheduled according to production plans. Programming of the quantities and flow of raw materials. Controlled production, taking into account manufacturing needs. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the organization of work risk prevention activities in the productive unit, in accordance with company policy.

Information used or generated:

Direction targets for production. Production controls. Criteria for classification and production priorities. Cost data relating to production. Production programmes with supply needs. Characteristics and prices of raw materials and auxiliaries. Catalogues and information on machinery and production equipment. Technical information about the product: characteristics, production process and its influence. Characteristics of the finished products. Recommended production systems according to types of food. Machinery and equipment operating manuals used in the production. Lists corresponding to the state of the machines. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 3: COOPERATING IN THE IMPLEMENTATION AND DEVELOPMENT OF THE QUALITY AND ENVIRONMENTAL MANAGEMENT PLAN IN THE FOOD INDUSTRY

Level: 3

Code: UC0558_3

Professional realizations and realization criteria:

RP 1: Collaborate on quality plan management (GPC) activities in the food industry, according to the company's production plan, for its application.

CR 1.1 The collaboration in the management of the quality plan is carried out in the determination of information flows with the involvement of the entire organization, ensuring its compliance, in favor of the functional relations and the transmission of the organizational processes in order to reach a level of competitive quality in the market, rationality of costs and continuous improvement of the process.

CR 1.2 The collaboration in the management of the quality plan is carried out on the basis of the elaboration of the documentary support, referring to forms and formats of work instructions or specific processes, so that once completed, they constitute the records of traceability, complying with the objectives and activities fixed by the company.

CR 1.3 The collaboration in the management of the quality plan in the food industry is established in relation to the elaboration of proposals for improvement of the procedures of management of the quality plan, complying with the objectives and activities fixed by the company.

CR 1.4 The collaboration in the management of the quality plan is carried out according to the development of internal and/or external audit processes, according to the quality plan of the company.

CR 1.5 The collaboration in the management of the quality plan and the management of food security is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing required quality criteria for food suppliers.

CR 1.6 The collaboration in the quality plan and food safety management is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of the certification systems.

RP 2: Collaborate on organizational activities in the development of the Environmental Management Plan (PGM) in the food industry, in order to achieve sustainable development of the activity, meeting the objectives and activities set by the company.

CR 2.1 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of the documentary support referred to forms and formats of the work instructions or specific processes, so that, once completed, they constitute the records of traceability, according to the objectives and activities fixed by the company.

CR 2.2 The collaboration in the management of the Environmental Management Plan is carried out in the development of internal and/or external audit processes, in accordance with the comprehensive quality system, meeting the objectives and activities set by the company.

CR 2.3 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of proposals for improvement in the management of the same meeting with the objectives and activities fixed by the company.

CR 2.4 The collaboration in the Environmental Management Plan in the food industry is established in relation to the elaboration of proposals to improve the management procedures of the Environmental Management Plan, meeting the environmental objectives and activities set by the company.

CR 2.5 The collaboration in the management of the Environmental Management Plan is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing the required environmental criteria for food suppliers.

CR 2.6 The collaboration in the Environmental Management Plan is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of the certification systems.

RP 3: Propose process and product improvement actions in the food industry through the analysis of quality indicators, control and evaluation of results, complying with the company's production plan according to the objectives and activities established.

CR 3.1 Process improvements, referred to: quality, environmental management, reduction of costs or reduction of forces, among others, are established based on the information obtained in the diagnosis of the causes that motivate the non-conformities, the situations out of control and the deviations detected in the established control values.

CR 3.2 Critical control points are determined, based on the data collected in the measurement of numerical results of sample analysis and interpretation of statistical and biographical data, related to the processes and products obtained.

CR 3.3 The deviations or changes detected in the quality of the product are transmitted to the department or responsible person.

CR 3.4 The documentation on the monitoring of quality, environmental and personnel management is elaborated, in accordance with the established rules, allowing easy interpretation according to the objectives and activities set by the company.

CR 3.5 The flow of information that allows staff to participate in quality and environmental management improvements is established, in accordance with the established rules, in accordance with the objectives and activities set by the company.

CR 3.6 Documentary management that ensures the conservation, updating, access and dissemination of quality and environmental information is developed, in accordance with established standards, in accordance with the objectives and activities set by the company.

RP 4: Collaborate in the development of a system for monitoring and controlling critical control points (HACCP) for food security throughout the production process in the food industry to maintain food safety, according to the company's production plan, according to established guidelines.

CR 4.1 The potential dangers of food contamination are identified in the points, areas and operations that are carried out throughout the production process.

CR 4.2 Corrective measures are determined to manage the identified hazards of food contamination.

CR 4.3 The preventive measures established for every possible danger are controlled, following the guidelines established by the company.

CR 4.4 Regular reviews of food hazard analysis and critical control points (HACCP) are carried out, monitoring corrections and verifications whenever operations are modified or new operating conditions are established, following the guidelines established by the company.

CR 4.5 The information in the analysis of the data and reports of the production process of the food industry is recorded, archiving it in order to ensure the quality of the product, following the established procedure, to ensure the traceability and to introduce improvements of process and product.

CR 4.6 The periodic training plan on hygiene and food safety is verified to be regularly delivered to all operators.

RP 5: Control compliance with legal requirements and product quality regulations, according to established guidelines to ensure consumer safety.

CR 5.1 The legislation of the different administrations affecting the food industry applies to ensure compliance with the required specifications.

CR 5.2 The consequences arising from the application of the legislation are disseminated and made known to the company's staff for its correct compliance.

CR 5.3 The degree of compliance with the voluntary standards adopted by the company is identified, studying possible modifications or improvements.

CR 5.4 The voluntary rules selected, are implemented and operated on the basis of the same, requesting their possible certification.

CR 5.5 The established and certified provisions and standards are kept up to date and continuously revised in those phases of the process affected by the standard.

RP 6: To carry out the activities of information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS), in the food industry, according to the company's production plan, according to established guidelines.

CR 6.1 The objectives of training and information, in the implementation, development and maintenance of the Integral Quality System are defined, involving staff in the food industry.

CR 6.2 Information/training activities for the achievement of objectives are programmed, selecting material and personal resources and identifying materials capable of producing impact on the food industry.

CR 6.3 The training/information actions for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS), are defined, by means of the instruments and evaluation criteria, adjusting them to the functional needs of the staff in charge, readjusting measures of the actions and evaluating the results of the training plans/information imparted.

CR 6.4 Compliance with the (GSC) and (SGCM) in the food industry ensures, by developing a participatory and collaborative environment, by raising the awareness of the workers in their care and the implementation of the implementing protocols.

Professional context:

Production media:

Food security management software. Software for environmental prevention and control.

Products and results:

Quality Plan Management (GPC) activities and food security in the food industry. Activities carried out in the development of the Environmental Management Plan (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and product quality regulations. Activities carried out on information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS).

Information used or generated:

Legislation, regulations and technical-health regulations applicable to the sector. Drawings of the facilities for the implementation of the L + D and D + D programmes (cleaning, disinfection and disintering, deraising). Reports of hygienic audits. Relationship of human resources. Quality manual. General procedures, operations and work instructions. Quality control records. Letters of service. Parameters to be analyzed, limits of the same and influence on the final product. Result of quality analysis and testing (internal and external). Instruction manuals for quality control devices and equipment. Characteristics and formats of the final products, including information to be collected on labels and labels. Other certificates. Environmental regulations and regulations applicable to the sector. Plan for the control and minimisation of waste. Analytical reports on the control of environmental parameters. Reports of audits, diagnostics and ecoaudits. Relationship of human resources. Food, Community Directives, Regulations, Royal Decrees. Ministerial Orders, Laws, applicable. Environmental legislation, prevention of occupational hazards and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 4: DEVELOP PROCESSES AND DETERMINE OPERATIONAL PROCEDURES FOR THE PRODUCTION OF PRESERVED AND VEGETABLE JUICES

Level: 3

Code: UC0559_3

Professional realizations and realization criteria:

RP 1: Determine the quality and production requirements of raw materials and materials that will be involved in the manufacture and packaging of preserved and vegetable juices, as established in the general plan of production of the company for the development of the operational processes, complying with the applicable regulations.

CR 1.1 The characteristics of the raw materials: plant products, among others and auxiliaries: additives, adjuvants, among others are established, regarding concentrations of use, storage and time of life useful in the elaboration of preserved and vegetable juices.

CR 1.2 The quality ratio of the materials, which are involved in the packaging of preserved vegetables and juices, is defined, complying with the requirements of the composition of the product: more common commercial presentations, chemical physical characteristics of the same, among others.

CR 1.3 The specifications of the packaging materials and packaging of preserved vegetables and juices are determined to meet the requirements of the production process.

CR 1.4 The products in progress and finishes in the production of preserved vegetables and juices are classified in different groups, taking into account: physical and chemical characteristics and nutritional characteristics, main commercial presentations, storage and storage conditions, among others.

CR 1.5 The permissible margins or tolerances in the characteristics of raw materials and auxiliaries are defined, considering the production requirements: products to be manufactured, technical and human means available, among others.

CR 1.6 The documentation generated regarding the receipt of raw materials is encoded and archived, according to the procedures established in the traceability management system.

RP 2: Establish the stages of the process and the characteristics of the jobs in the production of preserved vegetables and juices, as established in the general plan of production of the company for the development of the operational processes, complying with the applicable regulations.

CR 2.1 The process of making vegetables, in relation to: flow or direction of product advancement, operations and their sequence, required equipment and machines, procedures and methods of work, incoming and outgoing products, processing and waiting times, systems and types of control in an orderly sequence of stages or phases, is planned, ensuring the completion of the product, fulfilling the general plan of production of the company.

CR 2.2 The development of processes for the production of preserved and vegetable juices, as well as: quality control guidelines, measures and levels of cleanliness to be achieved, among others, is defined, ensuring a production in hygienic conditions, as well as the safety measures required to avoid and/or minimize the risks, fulfilling the general plan of production of the company.

CR 2.3 The processes of making preserved and vegetable juices, phases or stages (washing, scaling, match, boning or disheartened, among others), required in the process of elaboration, are determined in accordance with the general plan of production of the company.

CR 2.4 The characteristics of the jobs and the qualifications of the operators involved in the implementation are defined according to the process of producing preserved vegetables and juices.

CR 2.5 The situation of equipment and machines in the manufacture of preserved vegetables and juices is determined, according to the flow of materials and the rules of distribution in plant, guaranteeing the minimum travel of the products.

RP 3: Determine characteristics of the production process for the production of preserved and vegetable juices, (registers, management routes, production and quality control parameters, as well as the definition of manuals and instructions), as set out in the company's general production plan for the development of the operating procedures, complying with the applicable regulations.

CR 3.1 The instruction manuals for the various operating procedures for the production of preserved plants and juices are developed, considering: the specifications of incoming and outgoing products, the control parameters tolerances, measurement and corrections systems, operating times (including the set times and expected incidents), treatments, products, methods and periodicity of cleaning, adjusting to the general production plan.

CR 3.2 The data and information to be recorded on the development of the different stages of the processing process (time requirements, conditions and quality) of preserves and vegetable juices are determined, according to the formats established in the general production plan, using precise and easily understandable language and terminology for the managers and production operators according to the manufacturing orders.

CR 3.3 The management paths are developed, so that each operator has the manual or technical product instructions for the execution of the work instructions.

CR 3.4 The parameters (temperature, pressure, quantities, concentrations, or others), in the production of preserved plants and juices are established, according to the conditions required for each operation to be carried out, developing flowcharts of the different manufacturing processes, complying with the specifications laid down in the general production plan.

CR 3.5 The progress of the product, the preparation of the equipment, the operating conditions and the characteristics of the products obtained are verified by means of simulation or the first loads or units processed in the execution of the sequence of operations, producing according to the times and routes previewed.

RP 4: Determine packaging and packaging characteristics for the manufacture of preserved and vegetable juices (times, quantity, quality, preparation of containers, filling controls, machinery and definition of manuals and instructions), as established in the general plan of production of the company to develop the operating procedures, complying with the applicable regulations.

CR 4.1 The procedures for packaging and packaging of preserved vegetables and juices, referred to characteristics of: time, quantity and qualities required, preparation of packages, formation of "in situ" packaging, filling and closing, among others are determined, according to the general plan of production of the company.

CR 4.2 The procedures for packaging and packaging of preserved vegetables, referred to characteristics of machinery requirements (equipment and machines) are developed, according to the general plan of production of the company.

CR 4.3 The procedures for packaging and packaging of preserved plants and juices, working methods, characteristics relating to products, such as: incoming and outgoing, and the systems and types of control to be carried out, among others are determined, according to the general plan of production of the company.

CR 4.4 The manuals and instructions for packaging and packaging of preserved vegetables and juices are made, incorporating: process regulatory characteristics (control parameters, their tolerances, measurement and corrections systems), characteristics relating to machinery (tools and machinery), product characteristics (treatments and methods to be applied, products obtained, and frequency of cleaning), quality characteristics (controls and tests to be carried out) and related to the established margins of trade tolerance, which guarantee the levels of production and quality, in accordance with the company's overall production plan.

RP 5: Adapt the specific technical documentation required in the development and control of the process of processing of preserved and vegetable juices, ensuring the sequence of operations and traceability, as established in the general plan of production of the company to develop the operating procedures, complying with the applicable regulations.

CR 5.1 The system of documentary management of the development and control of the process of processing of preserved and vegetable juices (coding, classification of documents, information archive, updating, among others) is defined, according to the general plan of production of the company.

CR 5.2 The documentation generated, relating to the process of making preserved and vegetable juices is ordered, proceeding to its coding, classification and file, according to the procedures established in the system of management of traceability.

CR 5.3 The technical information received (from internal or external origin), referring to the product or process of making preserved and vegetable juices, and related to: coding, classification and archiving is ordered, as established in the traceability management system.

CR 5.4 The documentation related to data and technical information, received or generated, obtained during the production process, is ordered, so that this information after its analysis is incorporated, as improvements in the development of the processes of making preserves and vegetable juices.

Professional context:

Production media:

Equipment relationship and characteristics: Control panels. Computer-assisted manufacturing systems and programmes. Devices for data transmission. Relationship and characteristics of the fluid and solid transport equipment, tanks, tanks, hoppers. Specifications and characteristics concerning the machinery for the preparation of raw materials: specifications and references on machines and equipment for the manufacture of vegetable and juice preserves. Characteristics and handling of treatment facilities and equipment: by heat, by cold, heated chambers, fermentation tanks and vacuum. References of packaging lines with their equipment and packing lines.

Products and results:

Determination of the quality and production requirements for raw materials and materials for the manufacture and packaging of preserved and vegetable juices, according to the company's general production plan. Determination of the stages of the process and the characteristics of the jobs in the production of preserved vegetables and juices, according to the general plan of production of the company. Determination of the characteristics of the production process (records, management paths, production and quality control parameters, as well as the definition of manuals and instructions), according to the company's overall production plan. Determination of packaging and packaging characteristics, defining: times, quantity, quality, preparation of packaging, filling controls, machinery as well as definition of manuals and instructions, according to the general plan of production of the company. Adaptation of the specific technical documentation to the development and control of the process, according to the general plan of production of the company.

Information used or generated:

General production plan and objectives of the company and individuals of its unit. Quality plan. Technical specifications for the products. Process development. Manual of production procedures. Parameters to control and influence of the same in the product. Relationship of human resources, their qualification. Instruction manuals for the use and maintenance of machines and equipment. Hygiene manuals in the food industry. Technical recommendations for the cleaning and disinfection of equipment and installations. Manuals for the use of cleaning equipment. General rules of the sector. Internal rules on security. Final batch documentation. Parts of work and incidents. Records of the self-control system. Results of "in-situ" quality testing. Environmental legislation, prevention of occupational hazards and food safety.

COMPETITION UNIT 5: CONTROL THE MANUFACTURE OF PLANT-BASED PRESERVES AND JUICES AND THEIR AUTOMATIC PRODUCTION SYSTEMS

Level: 3

Code: UC0560_3

Professional realizations and realization criteria:

RP 1: Control the development of actions related to the reception of raw and auxiliary raw materials and vegetable juices, in order to obtain products with the required quality, verifying compliance with the general production plan and the applicable regulations for the prevention of occupational risks, the environment, quality and food safety.

CR 1.1 The documentation to which the raw materials must be provided is verified, by means of periodic checks, that the completion is in accordance with the instructions received.

CR 1.2 The control routes at the reception of raw and auxiliary materials are checked, verifying the conditions of the external means of transport, used in the general plan of production of the company.

CR 1.3 The characteristics of the raw materials (plant products) and auxiliary products (condiments, oils, among others) are checked in the process of reception, through quality controls, with respect to: species, size, freshness, quantity and physical state, according to the general plan of production of the company.

CR 1.4 The possible errors or discrepancies required in the production of the production of canned and incoming vegetable juices (with respect to status, quantity or quality of raw materials and auxiliary materials) are detected at the reception, applying the parameters and conditions that determine the rejections of the raw materials and additives, issuing the corresponding report on their acceptance, reservations raised or rejected.

CR 1.5 The interpretation and coding of labels and labels in the reception of raw materials and auxiliary materials in the production of preserved vegetables and juices, is found to be carried out, as required in the development of the production process, as well as the marking of the incoming goods, checking their subsequent identification or location in the warehouse.

CR 1.6 The unpacking and unpacking of the raw material and auxiliary raw materials required in the production of preserved vegetables and juices is verified as required in the development of the production process; depositing the residues in the points marked in the general plan of production of the company.

CR 1.7 The characteristics of the internal transport of raw materials and auxiliary materials (additives, adjuvants, among others), is found to be carried out by means of itineraries, minimizing the times and routes, with the required means and conditions, assuring the integrity of the products and indicating the safety measures.

RP 2: Control the internal sourcing of plant and auxiliary raw materials from a unit of production of preserved vegetables and juices to ensure the supply and coordination between the different areas involved, verifying compliance with the general production plan and the applicable regulations for the prevention of occupational risks, the environment, quality and food safety.

CR 2.1 The fulfillment of the production program is guaranteed, controlling that the internal supply of raw and auxiliary materials is carried out according to the warehouse, fixing the order procedures and the points, moments and forms of delivery of the goods.

CR 2.2 The available space of the storage intermediate points is controlled, verifying the optimization of the space, in the stack of materials, being carried out according to the established requirements, so as to ensure the synchronization between the various jobs or sections.

CR 2.3 The itineraries, means and conditions are controlled in the internal transport in plant, minimizing the times and routes, assuring the integrity of the products and pointing out the safety measures to respect.

CR 2.4 The amounts, moments of departure and destination points of the finished products, by-products and residues are proven to be defined in collaboration with other units or services guaranteeing the continuity of the processes.

CR 2.5 The coordination of the staff between the section of the transformed and the other involved sections is checked, through the application of guidelines and protocols of communication, defined in the company, guaranteeing that the conditions of reception and delivery are transmitted, as well as the instructions or special indications of the works in which they intervene.

RP 3: Control the maintenance plan (preparation and cleaning) of machines and equipment of preserved vegetables and juices to avoid interruptions of the process, verifying compliance with the general production plan and applicable regulations.

CR 3.1 The implementation of the protocols for cleaning and disinfection of areas, equipment and machinery in the production of preserved vegetables and juices is monitored, controlling: timetables, schedules and persons in charge, avoiding interference in production.

CR 3.2 The equipment in which different products are processed are controlled, following the operations of: stop, emptying, disassembled, among others, by checking the conditions in which the equipment must be found at the beginning and at the end of the operation.

CR 3.3 The operations, referred to cleaning, disinfection and sterilization levels performed on the equipment are checked, by means of the verification of the warning and signalling elements thereof, as established in the maintenance plan.

CR 3.4 The layout of the equipment is proven to be the required one, verifying the synchronization in the sequence of the production processes, the production of preserved and vegetable juices, through the fulfillment of the expected times, ensuring the optimal use of the space.

CR 3.5 The execution of the work required in the maintenance of the first level, of machines and equipment of manufacture and packaging of preserved vegetables and juices is controlled that they are carried out, communicating the instructions to the plant team or the maintenance personnel, depending on the nature of the same, avoiding interference with the production process.

CR 3.6 The possible failures in the operation of the equipment are detected, advising the operator in the implementation of corrective measures or requesting the performance of the maintenance service.

CR 3.7 The stop and start operations on the production line of preserved plants and juices are proven to be carried out, according to the sequences established in the manuals or working instructions of the production process, through the analysis of the documentary record of the actions carried out.

RP 4: Verify the operation of auxiliary facilities and services of preserved and vegetable juices to ensure energy savings, verifying compliance with the company's overall production plan and applicable regulations.

CR 4.1 The operation of the automatic systems of auxiliary services for the processing of preserved and vegetable juices is controlled by means of the analysis of the information routes that are carried out, regulating the auxiliary plant services (pressure, steam, cold, heat, among others), established in the general production plan.

CR 4.2 The energy and water resources are controlled, both their optimization, rationalizing the consumption and the needs of the production equipment of preserved plants and juices, taking into account the capacities of the auxiliary services.

CR 4.3 The stop and start operations of the auxiliary facilities and services in the production of preserved vegetables and juices, are proven to be carried out according to the sequences established in the manuals or work instructions, taking into account the periodicity defined in the plan and the availability at the precise moment.

CR 4.4 Monitoring of the compliance of the first level maintenance programs of the auxiliary equipment is carried out, controlling the execution of the assigned works, by analyzing the documentary record of the actions carried out.

CR 4.5 The operation of the auxiliary facilities and services of preserved plants and juices is monitored, assessing the anomalies detected, giving notice to the maintenance services or correcting them when possible, avoiding interference in the production processes.

CR 4.6 The safety standards and mechanisms for the control of the operation of the auxiliary services are verified to be observed during the use of the auxiliary services.

CR 4.7 The compliance with the established safety standards of the auxiliary equipment in the manufacture of preserved vegetables and juices is ensured, improving the worker's mode of action or incorporating complementary measures if not.

RP 5: Control the preparation of stabilizers in the production of juices, jams, and dishes cooked with a predominantly vegetable base, in order to guarantee the health of the food, verifying compliance with the general plan of production of the company and the applicable regulations.

CR 5.1 The quality of the ingredients, such as oils, vinegars, dressings, condiments involved in the production of preserved vegetables and juices is checked, verifying compliance with the quality requirements set out in the general production plan, by means of the execution of "in situ" tests.

CR 5.2 The production of stabilizing substances: government liquids, oils and preservative solutions, is controlled by means of the available information systems, complying with the established procedures protocols, with respect to formulation (type of ingredients and dosage, among others).

CR 5.3 Possible incidences during the preparation and incorporation of stabilizing substances, in the preserved vegetables are corrected, technically intervening in the decision making or defining the precise actions in each case, proposing the precise adjustments in the addition of substances, deficiencies in the materials, breakdowns or others.

CR 5.4 The beginning or continuity of the production processes (obtaining juices, jams, and cremogenates plants, among others) is decided, checking that the advance of the product through the various operations (mixed, homogenized, filtration, among others), passes in the previewed times without interruptions or retentions and that the first loads or finished units meet the established requirements.

CR 5.5 The values of the parameters for the incorporation of substances (time, concentration, doses, among others) are controlled, verifying the margins of tolerance, according to the instructions of each operation.

CR 5.6 The physical parameters (temperature, humidity, among others), in obtaining preserves and vegetable juices, such as the incorporation of substances, are ensured that they are maintained within the tolerated margins, analyzing the detected deviations, by means of the documentary record of the actions carried out.

CR 5.7 The sauces of various types are verified, by means of quality controls, that acquire the consistency, the flavor and the color that characterizes them, according to the instructions of the operation in the elaboration of cooked dishes with a predominantly vegetable base.

RP 6: Control the execution of packaging and packaging processes for preserved and vegetable juices, to obtain products with the required quality, verifying compliance with the company's general production plan and applicable regulations.

CR 6.1 The different stages of the packaging process (dosed, cubed, filled, among others) of preserved and vegetable juices are proven to be sequenced according to the determined, with the product feeding rate, depending on the available equipment and the production instructions.

CR 6.2 The parameters of the control of the packaging equipment are checked, verifying the similarity according to the product to be packaged and reviewing the records defined for this function.

CR 6.3 The design and size of the container to be used is controlled which correspond to the production instructions.

CR 6.4 The process of filling of preserved vegetables and juices has been carried out manually or automatically, as specified, and the weights of the individual units have been checked.

CR 6.5 The process of sealing or closing the container is verified by quality controls that are carried out in accordance with the general production plan.

CR 6.6 The containers filled with preserved vegetables and juices are checked, by means of the intended controls that are closed by the double-engatilling or heat-sealing methods, following the procedure established to achieve an airtight suture.

CR 6.7 The closures at predetermined time intervals are checked, assessing the suitability of their airtight integrity and compliance with the conditions set out in the work instructions.

CR 6.8 The data printed on the labels of preserved and vegetable juices is found to correspond to the product packed in type, quantity, quality, composition, date of expiry, nutritional value and other indications established in this respect.

CR 6.9 The corrective measures applied in situations of incidence or deviation are verified to restore the balance in the packaging and/or packaging process, requesting, where appropriate, technical assistance if deemed necessary.

CR 6.10 The information regarding the results of the packaging and packaging process is recorded on the supports set out in the operational procedures of the general production plan.

RP 7: Monitor the execution of the processes of processing of preserved and vegetable juices, in order to avoid contingencies, resolving the ones presented, controlling the yields (quantity and quality), verifying the compliance of the general plan of production and the applicable regulations.

CR 7.1 Initial data concerning the situation of workers, availability of equipment, raw materials and consumables, are checked, verified and solved.

CR 7.2 Staff performances and the various operations of the process of making preserved and vegetable juices are checked, controlling the parameters, which are within the established ranges.

CR 7.3 The data obtained on the production of canned and juice production are controlled, verifying compliance with the requirements of the general plan of production of the company.

CR 7.4 The procedures for controlling the actions that can be used to detect deviations quickly, with respect to the advance of the product in the production of preserved vegetables and juices, are established, through the different operations that elapse in the planned times without interruptions or retentions, and that the first completed units meet the established requirements.

CR 7.5 The anomalies are detected, interpreting the results of the tests of self-control, introducing the corrections in the conditions of the operations of the productive processes until reaching the required quality.

CR 7.6 The achievement of the programmed objectives (quantity, quality, times, consumption and costs) is controlled by verifying compliance with the requirements of the general production plan, analyzing the specific records of the actions, introducing in case of deviations, the corrections required to the process.

CR 7.7 The control ratios of the production of preserved and plant-based juices are controlled, calculating the profitability that has assumed its execution, based on the information paths of the company.

CR 7.8 The amount and quality of scheduled production is controlled in the times and with the expected consumption and costs, based on the information from the records of the process, detecting otherwise the causes and introducing corrections in the distribution of resources and assignment of works.

RP 8: Check the production of canned and vegetable juice derivatives from automated central panels to avoid contingencies, resolving those presented, verifying compliance with the company's overall production plan and applicable regulations.

CR 8.1 The regulation of the parameters of programmable automatons (temperature, pressure, quantities, concentrations, partial and total processing times) in the production of preserved vegetables and juices is checked by means of the company's information channels according to the general production plan.

CR 8.2 The monitoring of the actions of introduction of the data required in the production of preserved and vegetable juices, is carried out by keyboard/computer or programming console, using an appropriate language in the production of preserves and vegetable juices, fulfilling the requirements of the general plan of production of the company.

CR 8.3 The simulation of the program on screen and on machine (vacuum) is controlled, verifying the possible existing failures.

CR 8.4 The possible corrections and adjustments required are made from automated central panels in the program of production of preserved vegetables and juices.

CR 8.5 The adjustments to the manipulator and automatons programs (product, format, packaging type, product quantity, and other changes) are checked, verifying the readings of their indicators.

CR 8.6 Possible anomalies are detected in the development of the automatic process of production of preserved vegetables and juices by means of information panels.

Professional context:

Production media:

Dashboards. Computer-assisted manufacturing systems and programmes. Manual and computer files. Devices for data transmission. Equipment for the transport of fluids and solids. Tanks, tanks, hoppers. Machinery for the preparation of raw materials: selection, cleaning, washing, peeling, boning. Cutters, shredders. Agitators, dosing tanks. Disaerators. Extraction installations: presses, diffusers, distillers, evaporators, atomizers, lyophilizers, installations and equipment for heat treatment of heat: pasteurization, sterilization; cold: coolers, cooling tunnels, refrigeration chambers, freezers, frozen storage chambers. Air-conditioned units or cameras. Deposits for controlled fermentation. Packaging lines: training and preparation of containers, filling-dispenses with vacuum, aseptic, closing, labelling, sealing machines. Packing lines: forming of the support, packer, stitching, retracting, palletizers, rutters. Elements of measurement and control of production and production.

Products and results:

To check the development of the actions related to the reception of raw materials and auxiliaries. Control of the operations relating to the internal supply of the production unit and the coordination with the various jobs. Verification of compliance with the maintenance plan (preparation and cleaning) of machines and equipment from the general production plan of the company. Verification of compliance with the maintenance of facilities and ancillary services of preserved plants and juices. Verification of the production operations of preserved plants and juices, determined from the general plan of production of the company. Control of the execution of the processes of packaging and packaging of preserved vegetables and juices. Supervision of the execution of the processes of processing of preserved and vegetable juices as determined from the general plan of production of the company. Control of yields (quantity and quality). Verification of the production of preserved products and vegetable juices from automated central panels. Monitoring compliance and enforcement of the rules laid down in the plans for hygiene and occupational safety and hazard analysis and critical control points (HACCP).

Information used or generated:

General production plan and objectives of the company and individuals of its unit. Quality plan. Technical specifications for the products. Process development. Manual of production procedures. Parameters to control and influence of the same in the product. Relationship of human resources, their Qualification. Instruction manuals for the use and maintenance of machines and equipment. Technical recommendations for the cleaning and disinfection of equipment and installations. Manuals for the use of cleaning equipment. General rules of the sector. Internal rules on security.

COMPETITION UNIT 6: APPLY ANALYTICAL AND SENSORY CONTROL TECHNIQUES TO THE PROCESS OF MAKING PRESERVED AND VEGETABLE JUICES

Level: 3

Code: UC0561_3

Professional realizations and realization criteria:

RP 1: Control the sampling operations of raw materials, auxiliaries and intermediate and final products in the manufacture of preserved and vegetable juices to verify compliance with the general quality plan.

CR 1.1 The sampling throughout the production process of the production of preserved and vegetable juices is planned, determining the periodicity of the controls (usual, occasional or unique), depending on the means available, the economic cost, the conditions of the sample and the representative sampling, meeting the requirements of the quality plan.

CR 1.2 The differentiation and identification in the sample sample is determined by means of codes of the type of sample throughout the production process of the production of preserved and vegetable juices, according to the raw materials, intermediate and final product, complying with the established quality control.

CR 1.3 The form of sampling, sampling frequency, sampling conditions, size of sampling, number of samples, raw materials, auxiliaries and intermediate and final products in the manufacture of preserved and vegetable juices is determined, in compliance with the requirements of the quality control of the company.

CR 1.4 The instrument required for sampling (volumetric and/or calibrated volumetric material, incubation and sterilization equipment, among others) throughout the production process for the production of preserved and vegetable juices is determined, indicating the sterilization thereof in the sampling of microbiological tests, in compliance with the established protocol of the quality plan, depending on the type of sample (liquid, solid, surface sample).

CR 1.5 The conservation of the sample and counter-sample, saving and storing it is determined, complying with the protocol established in the quality standards.

CR 1.6 The record of the significant changes in the sample (shape, color and numbering, among others) is established, using the support provided in the quality plan.

CR 1.7 The opening of the container containing the sample is established, in the laboratory, by performing and, taking precautions, during the handling and with the asepsis required in the quality plan.

CR 1.8 The application of good working practices in the laboratory, and the work areas are kept free of elements that can hinder actions or can be dangerous is controlled, applying safety measures in the handling of toxic elements and using personal protective equipment and equipment protections.

RP 2: Carry out quality control, using physical or physico-chemical tests, according to established analysis protocols to verify compliance with the established characteristics of raw materials, ingredients, packaging material and packaging, as well as finished and semi-finished products.

CR 2.1 The equipment and instruments of physical or physico-chemical tests calibrated (densimetros, Refractometres, pH-meter, among others) are checked, according to the specifications collected in the corresponding technical sheets, preparing according to the established procedures for each type of test and physicochemical property to be measured, according to the analysis protocol.

CR 2.2 The sample of plant and product raw material produced for the test is prepared, in accordance with the established procedure, by performing the basic operations required in the analysis protocol, by checking the cleaning and asepsy conditions in order to avoid interference or contamination in the development of the analytical tests.

CR 2.3 The quality of the packaging of preserved and vegetable juices (with respect to porosity, varnish, stagnate, refolding and others) is proven by physical testing, guaranteeing the optimal preservation of preserved and vegetable juices, checking the tightness of the containers, in order to guarantee the quality of the packaged product.

CR 2.4 The possible deviations are detected, as well as the degree of purity of the substances required in the manufacture of preserved and vegetable juices, by comparison of the readings of the parameters obtained in the tests performed by means of the measuring instruments, with the tables of previously established standard values.

CR 2.5 The data of the parameters obtained are checked, by means of a serial procedure of samples the adjustment with the established in the production process and in case of discrepancies between the different readings, to review the procedure, requiring, if necessary, the advice of the department or higher responsible.

CR 2.6 Simple physico-chemical analyses (acidity, humidity, turbidity, among others) and rapid tests for the production of preserved and vegetable juices are carried out with the required material and following the procedure of the analysis manual.

CR 2.7 The data obtained in the quality control of preserved and vegetable juices are recorded, according to the quality plan of the plant product produced.

CR 2.8 Unused samples or the remains of the samples are treated as required in the company's quality plan before proceeding to disposal.

RP 3: To carry out quality control, through microbiological analysis, according to analysis protocols to verify compliance with the established characteristics of raw materials, ingredients, packaging material and packaging, as well as finished and semi-finished products.

CR 3.1 The samples are prepared for quality control by means of microbiological analysis under conditions of cleanliness and asepsis, according to the analysis protocol, preventing contamination through personnel and the environment.

CR 3.2 The instrumental and means required in the digestion and preparation of the sample (dilution, revivification and sowing) are prepared, as well as the means of (non-selective) crops, depending on the type of sample and procedure to be performed, as established in the quality plan and in the analysis protocol.

CR 3.3 The sowing and isolation activities of possible microorganisms are carried out by means of (selective or non-selective) and identification (identification of pathogenic bacteria and other rapid identification techniques), using the required instruments for quality control through microbiological analysis in preserved vegetables, according to the analysis procedure.

CR 3.4 The staining of microorganisms is performed, using the required reagents and instruments as set out in the quality plan and in the analysis protocol.

CR 3.5 The microorganisms are identified by observation under the microscope, after staining of the same, by manipulating it and selecting the optics as required.

CR 3.6 The total microbial count is performed, by means of counts and tests of presence/absence of microorganisms (such as clostridia, coliforms, moulds, staphylococci, salmonella, shigella, among others), in fruits, vegetables, preserves and vegetable juices, as required in the analysis protocol.

CR 3.7 The results are recorded in the required supports, previously reported, reporting possible anomalies observed.

RP 4: Control the absence of microorganisms and the characteristics of the production process, by collecting analytical results and interpreting them to verify compliance with the quality control of raw materials, ingredients, packaging material and packaging, as well as finished and semi-finished products.

CR 4.1 Possible deviations from the presence of micro-organisms, finished and semi-finished products of preserved and vegetable juices are detected, interpreting results in relation to the permissible limits of micro-organisms.

CR 4.2 The results, in the calibrations and checks of the measuring equipment and instruments are recorded, scoring in the analytical determinations of preserved vegetables (dates, variations and expiration of the calibrator), according to the support required in the quality plan.

CR 4.3 The conservation and updating activities are carried out on the indicated support, the records and documentation, reporting in case of detected deviations, in the results, through the channels established in the industry of preserves and vegetable juices.

CR 4.4 The limits of acceptance or rejection throughout the production process are determined, through the systematic collection of data, and analysis, with the possibility of introducing possible corrective measures, in the case of detected deviations, in collaboration with the company's quality department.

CR 4.5 The sampling points in the process of making preserved and vegetable juices are determined, after analysis and interpretation of records and analytical results obtained, in collaboration with the quality department of the company.

CR 4.6 Reports that collect the data obtained on title, report number, dates, objective of the work, identification of the sample are elaborated, between interpretation of results and signature of the responsible.

RP 5: Check the organoleptic characteristics of finished and semi-finished products of preserved and vegetable juices, by means of sensory analysis to verify compliance with quality control throughout the production process.

CR 5.1 The tasting material (cups, clock glass, sample heater, cabins) is verified to comply with the requirements of the applicable rules for the sensory analysis of preserved vegetables by boat or in a bottle, dehydrated, frozen, chilled, cooked vegetable dishes, vegetable juices, fruit candied with vegetable base.

CR 5.2 The human team responsible for the tasting is checked, verifying the disposition of the capacity and the training for the performance of sensory analysis of the elaborate plants.

CR 5.3 The patterns to be used in sensory analysis are checked, verifying suitability, according to applicable regulations.

CR 5.4 The sensory analysis technique is performed according to the organoleptic characteristics to be determined for the elaborate plants: appearance, texture, size, color, smell, taste and other sensory traits.

CR 5.5 The result of the analyzed sample is found to be within the intervals established in the specifications of the specific sensory analysis for elaborate plants.

CR 5.6 The results of sensory analysis are recorded in the support prepared for this purpose.

Professional context:

Production media:

Instruments and apparatus for measuring the physical and physical-chemical parameters of substances and plant products made: Densimetros, Refractometres, PH-meter, Balances, Termometers, Heating Plants, Conductor, Fridge, Freezer. Fat extractors. Digesters. Equipment and instruments for sampling. Standard procedures for operations. Appropriate packaging. General laboratory material. Computer equipment with necessary applications and programs. Samples of raw materials and products in progress and finished. Reagents and other chemicals. General laboratory material of microbiology. Methods of microbiological analysis. Personal protective equipment. Cata cabin. Calibration plan for laboratory equipment.

Products and results:

Determination of the sampling operations of raw materials, auxiliaries and intermediate and final products in the manufacture of preserved and vegetable juices. Execution of physico-chemical and microbiological tests, according to protocols of analysis established in the manufacture of preserved and vegetable juices. Interpretation of analytical results. Verification of the organoleptic characteristics of finished and semi-finished products of preserved and vegetable juices, by means of sensory analysis.

Information used or generated:

Sample codes, sampling labels, sampling procedures. Manuals of analytical techniques. Manual of instruction and maintenance of equipment and laboratory equipment. Physico-chemical and sensory analytical reports. Reports of microbiological analysis. Microbiological analysis procedures Safety and occupational health of the laboratory. Programme of good hygiene and environmental practices for the laboratory. Safety standards.

TRAINING MODULE 1: WAREHOUSE MANAGEMENT AND MARKETING IN THE FOOD INDUSTRY

Level: 3

Code: MF0556_3

Associate with UC: Manage the supplies, warehouse and expeditions in the food industry and perform marketing support activities

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze procurement and procurement programs, according to a logistics plan.

CE1.1 To express the points to be taken into account in the elaboration of a plan of supply of goods according to the plan of logistics established by the company.

CE1.2 Use the systems to calculate the supply needs of different materials from the expected consumption.

CE1.3 To estimate the appropriate rate of supply for the various materials, depending on their characteristics and consumption and the supply plan.

CE1.4 Precise the conditions of submission and information of orders, according to the procurement procedure, in order to avoid errors and confusion at the reception.

CE1.5 Identify factors to be taken into account in the selection of raw materials, auxiliaries and other materials to be purchased, according to the established procedure.

CE1.6 In a scenario of production needs, where an order is placed:

-Calculate the quantities of each commodity for a production cycle.

-Detailed the characteristics that materials must meet.

-Calculate the optimal order size.

-Estimate the price of the order.

-Perform the shopping calendars and merchandise receipts.

-Fulfill order forms to quote providers, as well as conditions, for the company's interior.

C2: Evaluate the stock management systems of raw materials, auxiliaries and semi-finished food products according to the logistics plan.

CE2.1 Determine the total results of an inventory, in accordance with the criteria established for the production of inventories. From stock data in store (number, quantity, classes, prices).

CE2.2 Analyze possible causes of disagreement between registered stocks and counts performed.

CE2.3 Describe stock management and control procedures.

CE2.4 Describe the various product cataloging systems, in order to enable them to be properly located afterwards.

CE2.5 Describe the variables that determine the storage cost, according to the established ratios.

CE2.6 Rate movements and stocks of raw materials, consumables and finished products, according to the supported accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 Recognize and manage the methods of calculation and representation of the various stock levels (minimum, safety, medium and maximum), as well as the rate of rotation thereof.

CE2.8 In a scenario where you provide the initial value of different types of stocks, storage costs, rhythms, and cost of production and purchase operations, merge tables, and data from a physical count:

-Classify stocks by applying some of the most common methods.

-Calculate the average storage and manufacturing period.

-Identify buffer points, volumes, and conditions required.

-Identify stock count differences based on estimated balance, arguing for possible causes.

-Prepare the appropriate control documentation.

C3: Analyze the processes of storage, internal distribution and handling of the various supplies of the food industry, according to the established operating procedure.

CE3.1 Identify the different areas of a type warehouse and describe the general characteristics of each warehouse.

CE3.2 Describe the essential phases of the process of storage of goods and supplies, according to the operational plan, identifying the tasks necessary to properly carry out the storage cycle, grouping them around jobs.

CE3.3 Characterize variables that affect the organization of a warehouse, deducting the effects of each of them in spatial distribution planning.

CE3.4 Recognize the most widely used media handling of food products, their applications and capabilities, specifying the applicable safety and hygiene measures.

CE3.5 Associate the means and procedures for handling goods to the different types of products, taking into account the physical characteristics of the products, as well as the spaces, easements and tours in storage and plant.

CE3.6 Describe the conditions and precautions to be taken in the storage of food products and others (cleaning products, by-products, waste, packaging, packaging), in accordance with the plan of good handling practices.

CE3.7 Determine the environmental conditions necessary for the storage of products, according to the labels and guides of good practice.

CE3.8 Determine, by means of sketches, the internal distribution of the different products based on the internal distribution guides.

CE3.9 Represent possible flows and internal product paths to optimize the space, time, and use of the products.

C4: Feature models of reception, expedition and transport plans, of application in the food industry, based on established guidelines.

CE4.1 Identify the characteristics of the different means of transport and the environmental conditions necessary to move food products.

CE4.2 Recognize and interpret the regulations on protection in the transportation of products from the food industry.

CE4.3 Identify and specify the different types of packaging most commonly used, depending on the types and means of transport.

CE4.4 List the most relevant data to be included in the label, relating to the identification of the goods or the recommended handling conditions.

CE4.5 Describe the information that should and/or may be included in a label, relating to its purpose in terms of identification, qualification and guidance on the composition and conditions of consumption of the food product.

CE4.6 Recognize and interpret the business rules governing the contracts for the transportation of food products.

CE4.7 To differentiate the responsibilities of each of the parties involved in the carriage of goods (seller, carrier, buyer, potential intermediaries), as well as the deadlines and conditions for the complaint of deficiencies.

CE4.8 Relate the means and procedures for loading, unloading and handling of goods with the characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 List and describe the checks to be carried out on the raw materials and other consumables, in order to be able to give the approval to its reception and to accept provisional or definitively the goods, as well as on the presentation of the finished products in order to be able to give the go-ahead to their expedition.

CE4.10 Point out the response capabilities, to incorrect batch receive cases.

CE4.11 In a practical scenario, of food products to be issued or received, where the available means of transport are detailed:

-Calculate the required volume of the means of transport.

-Identify and quantify the most important conditions to consider in the choice of the means of transport and select the most appropriate.

-Confect transport routes based on the destination of the goods.

-Determine the flow and itineraries, the means to use, and the applicable safety and hygiene measures in batch loading/unloading.

-Point out the guidelines to be followed in the receipt and/or dispatch of lots (documentation to complete or review, checks and tests to be carried out to give the conformity).

-Calculate the periods, means necessary for the complete attention of an order, from its notification to storeroom.

C5: Apply the techniques in the negotiation of the conditions of purchase and in the selection and evaluation of the customers/suppliers, in accordance with the approval procedure.

CE5.1 Explain the different stages of a trading process of sales conditions.

CE5.2 Identify and describe the most commonly used trading techniques in the purchase and sale.

CE5.3 Interpret the Mercantile Law that regulates sales contracts.

CE5.4 Describe the most important points to consider in a purchase and sales request.

CE5.5 Identify the most frequent types of sales contracts, distinguishing and recognizing the general clauses of the optional and describing the commitments made by each party.

CE5.6 Describe the applicable communication techniques in information and care situations to suppliers/customers.

CE5.7 Detailed the phases that make up a personal interview for commercial purposes.

CE5.8 Identify methods of collecting information about customers/suppliers and indicating the essential data that should be included in a master file.

CE5.9 Recognize the essential criteria that apply in the selection of supplier/customer offers/demands.

CE5.10 In a mock telephone interview and/or personal contact with a customer/provider, to start negotiations:

-Characterize the caller to set behavior patterns during the communication/negotiation process.

-Get accurate information for mutual personal identification and contract needs/possibilities.

CE5.11 In a practical hiring scenario, establish a plan that looks at the following aspects:

-Estimation of the respective needs, strengths and weaknesses.

-Identification of the main aspects of the negotiation and the most appropriate technique.

-Exposition of product characteristics and their suitability for the client's needs.

-Exposition of the contract's conditions of departure in a clear and precise manner.

-Estimate of possible concessions, valuing their cost and the limits in the negotiation.

CE5.12 In a practical scenario, in the case of different options, in which conditions of purchase, guarantees and level of service are expressed, conditions or recommendations of the company:

-Evaluate the degree of compliance.

-Select the one that best suits the defined goals.

-Point out points of the offer that could be negotiated by estimating the cost of the changes.

-Develop a justified counter-offer as a basis for further negotiation.

C6: Analyze the different sales patterns in the industry and the food trade and their importance, according to the market plan.

CE6.1 List the objectives that the sales function is intended for.

CE6.2 Explain and differentiate the different types of sales in certain products, depending on the style, product, or customer.

CE6.3 Relate food product lines with employee styles, highlighting the advantages and disadvantages in each case.

CE6.4 Identify products that are especially suited to the personal sale type, reasoning for inclusion.

CE6.5 Describe the functions that a sales agent can develop.

CE6.6 Different types of contractual relationships that can unite a seller with an entrepreneur.

CE6.7 List the methods used to calculate the sales function and the part corresponding to each seller.

CE6.8 Highlight the most important skills for a sales agent, pointing out some techniques for improvement.

CE6.9 Describe the most current after-sales services in the food industry, their evolution over time and the role that the sales agent represents in them.

C7: Get information about products and markets in the food sector, making a first interpretation of them based on established instructions.

CE7.1 Interpret information about price regulation campaigns, marketing regulations, and international commodity and food product markets.

CE7.2 Specify the most commonly used information collection techniques in commercial research.

CE7.3 Describe the main action guidelines to be observed by pollsters in the development of their work.

CE7.4 Identify and describe the main statistical data used in commercial research and the subsequent interpretation of the results.

C8: Characterize the advertising, promotion and animation actions of the point of sale and the objectives they intend, according to the policy and strategy of the food business.

CE8.1 Describe the most commonly used types, media, and advertising media and promotional media.

CE8.2 Explain the general objectives of advertising and promotion and the implications it can entail in commercial activity.

CE8.3 Define the variables to be controlled in advertising or promotional campaigns, to assess the results.

CE8.4 Describe the most commonly used techniques in public relations and their objectives.

CE8.5 Differentiate between buyer and consumer and their influence when setting a campaign.

CE8.6 Characterize the main needs and motivations classifications and ways to cover them.

CE8.7 Differentiate between different types of purchase (by impulse, rational and suggested) and the influence they exert on them various factors, such as fashion, advertising campaigns, point of sale and prescriber.

CE8.8 Explain the functions and objectives that a storefront can have and the influence sought in the consumer by the techniques of window dressing.

CE8.9 Identify and explain the main "merchandising" techniques used in commercial food establishments.

CE8.10 Identify the parameters used in calculating the optimal linear and how to control them for the benefit of the products.

CE8.11 In a practical scenario, about details of the sale in an establishment:

-Calculate the yields per square meter and per linear meter of shelving.

-Calculate the effectiveness of the implementation of products at different locations in the premises, taking into account their food product character.

-Get the minimum and optimal linear for a particular food item.

-Indicate hot and cold spots.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.8; C4 with respect to CE4.11; C5 with respect to CE5.10, CE5.11 and CE5.12; C8 with respect to CE8.11.

Other capabilities:

Act quickly in problematic situations and not just wait.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Food industry logistics, inventory management techniques applicable to the food industry

Basic concepts.

Parts that integrate it.

Logistics activities: sourcing of products. Supply cycle. Cycle of expedition. Qualitative determination of the order.

Quantitative Order Determination: Continuous Review Systems. Periodic review systems. Deterministic models. Probabilistic models.

Demand forecast: constant-level models. Models with trend. Seasonal models. Regression models.

Planning for the needs of MRP materials I.

Planning for distribution needs. DRP.

Supply Chain Management (Supply Chain Management).

2. Transport of food goods

External transport: means of transport. Types. Features.

Conditions for the means of transport of food products: protection of shipments. Environmental conditions. Packaging depending on the type of transport. Tag out. Symbols. Meaning. Minimum particulars.

Transport contract: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of warehouses in the food industry. Stock management in the food industry

Planning for the warehouse organization.

Inventory management techniques.

Distribution of jobs and instructions for the job in the warehouse.

Material Needs Planning (MRP).

Planning for Distribution Needs (DRP).

Warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Storage of other non-food commodities.

Incompatibilities.

Damage and defects derived from storage.

Distribution and handling of goods in storage.

Security and hygiene in storage processes.

Stock types. Controls. Causes of discrepancies.

Raw materials, auxiliaries, finished products, in-course, packaging and packaging.

Stock valuation. Methods. Prices: medium, weighted average, LIFO, FIFO.

ABC Product Analysis.

Documentation for stock control.

Management tools for sorting production.

Detection and search for information that is considered interesting for ordering production.

The collection of informational dossiers to ensure or improve the production plan.

The methods and the measurement and control ratios of the production.

The efficiency and efficiency ratios measurement control plan for people and products.

4. The process of trade negotiation and the purchase and sale in the food industry, the market, the consumer and the distribution in the food industry

Prospecting and preparation.

The negotiation process.

The Sales Process.

Communication in the process of negotiation and sales: function of communication. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Terms of Sale. The contract. Regulations.

Control of trading and trading processes.

The negotiation power of customers and suppliers. Influencing factors.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal sale. Elements.

The market, your classes.

The consumer/buyer.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and channel.

Relationships with the distributors.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the management of supplies, warehouse and expeditions in the food industry and the performance of marketing support activities, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: ORGANIZATION OF A FOOD PRODUCTION UNIT

Level: 3

Code: MF0557_3

Associated with UC: Schedule and Manage Production in the Food Industry

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Classify the different methods of programming and production planning in relation to different management techniques according to company policy.

CE1.1 Analyze the production objectives required by the company policy.

CE1.2 Analyze different production scheduling assumptions using the PERT, CPM (Critycal Point Method), ROY and set targets.

CE1.3 In a scenario of a production line, programmed according to the objectives set, the following aspects:

-Analyze the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define productions for each unit of time and corresponding work rates.

-Set priorities and relationships between activities.

-Perform the graphical representation of the production program.

CE1.4 In an assumption, define and classify the overall costs and costs, according to the corresponding operating procedure.

CE1.5 Analyze the different production programming methods designed in conjunction with other involved areas, in accordance with company policy.

C2: Evaluate different programs of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 Analyze and study the needs of raw materials, products and materials in the production line according to the manufacturing plan.

CE2.2 Classify manufacturing orders with respect to the product to be manufactured according to the shipment schedule.

CE2.3 Analyze the different machines, equipment and facilities used in the production in the food industry according to the corresponding manufacturing program.

CE2.4 Analyze different manufacturing order records using as reference various records models according to the production schedule.

CE2.5 In a scenario of production needs, according to the production schedule:

-Calculate the quantities of product and raw materials to enter the production line.

-Detailed the characteristics to be met by the required materials.

-Perform a calendar of entries on the production line.

C3: Classify the different methods of production management according to patterns established in the production schedule.

CE3.1 Identify and analyze the different work areas of the production process according to the manufacturing program.

CE3.2 Analyze the different strata of human resources according to their characteristics, functions and competencies within a production unit according to the operating procedure of human resources management in manufacturing.

CE3.3 Describe the characteristics of the machinery, equipment and facilities regarding their inclusion in the production line according to the operating procedures.

CE3.4 Collect, manage and analyze documentation and records regarding the management, management and control of the production unit according to the work procedures.

CE3.5 Associate the means and manufacturing procedures to the different types of products, taking into account the physical characteristics of the products and the spaces, easements and tours in the plant.

CE3.6 Describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good handling practices.

CE3.7 Determine the necessary environmental conditions for the products, according to the production plan.

CE3.8 Determine, by means of sketches, the internal distribution of the different machines, equipment and installations based on the internal distribution guides for the production of lines.

CE3.9 Represent the flow and internal routes of final, semi-finished products and raw materials to optimize the space, time and use thereof.

CE3.10 In a practical scenario, according to the established production program:

-Define the online production control ratios.

-Analyze the ratios controls set on the production line.

C4: Identify the task allocation systems for the areas, teams, and people in a production unit.

CE4.1 Analyse the different methods of raising awareness and awareness of the human production teams according to the training procedure.

CE4.2 Evaluate the different methods of management and management of the work staff following the guidelines of the training procedure.

CE4.3 Classify human equipment in relation to the production unit according to the management procedure of the unit.

CE4.4 List the aptitudinal and actitudinal characteristics that a human team must gather in relation to a characteristic production unit.

CE4.5 Explain methods for evaluating personnel based on instructions, initiative, participation, and other worker attitudes.

CE4.6 Define parameters and constants to be taken into account in the development of a preventive maintenance planning of the production line machines.

C5: Examine the production control program with the ratios set according to the manufacturing program.

CE5.1 Analyze the different types of control based on specialized bibliography according to the production program.

CE5.2 Evaluate the different types of production standards made with reference patterns according to the production schedule.

CE5.3 Classify the different types of standards measurement, their systems and advanced information according to the production schedule.

CE5.4 List the characteristics to be collected by personnel with responsibility for control of production according to the manufacturing process.

CE5.5 In a scenario of a production line, analyze the following aspects:

-Determine errors that are susceptible to occurrence.

-Set the methodology for error analysis.

-Determine the typology of preventive control.

C6: Evaluate manufacturing costs in a production unit in accordance with established operating procedures.

CE6.1 Calculate the costs of raw materials, equipment and facilities in a production unit, proceeding subsequently to its analysis and classification according to the production program.

CE6.2 Analyze the different types of fixed and eventual labor costs in a production unit according to the manufacturing program.

CE6.3 Calculate fixed and variable food production costs according to their typology in a production unit according to the manufacturing program.

CE6.4 Rate the overall production costs in a characteristic unit according to the established technical instructions.

CE6.5 Define contrast measures to reduce the different production costs identified in a unit according to the objectives set by the company.

CE6.6 Generate, collect, and archive different inventories and production cost documents in a production unit according to the data management procedure.

C7: To analyze the plan of prevention of occupational risks implanted in a unit of production in the food industry according to the plan of production.

CE7.1 Characterizing the different labor risks of a food industry-type production unit.

CE7.2 Recognize the typology of the identified occupational risks and list specific measures to minimize or eliminate them, in accordance with the company's security policy.

CE7.3 To analyze a safety and health plan of type a unit of production of the food industry and to define corrective and/or preventive actions in their case, according to the plan of production.

CE7.4 Classify the different occupational diseases and accidents, their causes and solutions according to the safety plan.

CE7.5 Classify and characterize the different individual protective equipment and emergency programs according to the production schedule.

CE7.6 Explain an emergency program and possible response capacity in a food industry production unit, in accordance with applicable regulations.

Capabilities whose acquisition must be completed in a real work environment:

C1 from CE1.3; C2 from CE2.5; C3 from CE3.10; C5 from CE5.5.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Productive structure of the food industry

Sectors.

Types of companies. Size.

Productive systems.

Organization: Functional areas and departments.

2. Planning, organisation and control of production in the food industry

Basic concepts: definitions, evolution, and parts that integrate it.

Importance and objectives: differences between planning and control.

Sharing of competencies and functions.

Production programming: programming objectives. Programming techniques: PERT, CPM, ROY. Terminology and symbology in the programming. Programming of production in a random context. Risk and uncertainty. Project programming according to cost.

Management and control of production: information needs. Material needs. Human resources: classification and measurement methods. Management and management of human teams: relations, assignment of tasks, advice, motivation and assessment of personnel. Equipment, machinery and facilities in the food industry. Ability to work. Areas of work: posts and functions. Production launch.

3. Process control, cost management in the food industry. Applicable rules in the food industry

Control Types.

Standards making.

Measurement of standards and patterns.

Correction of errors: responsibilities.

Error Analysis. Preventive control.

Elements, parameters, and constants to develop preventive maintenance of production machines.

General cost concepts.

Goods and equipment costs. Calculation.

Labor costs.

Production and end product costs. Calculation.

Control of production costs.

Occupational Risk Prevention Audits.

Job Risk Prevention Plans according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Security in the food industry and emergency situations, as applicable.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the programming and management of production in the food industry, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: QUALITY AND ENVIRONMENTAL MANAGEMENT IN THE FOOD INDUSTRY

Level: 3

Code: MF0558_3

Associate with UC: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Recognize the quality plan of the company and its relation to the quality policy of the company.

CE1.1 Describe the main techniques and tools used in quality management.

CE1.2 Relate quality objectives with possible techniques to use.

CE1.3 Identify and apply the most commonly used statistical tools in quality control.

CE1.4 Recognizes the main models of quality systems, identifying the elements that integrate them and the necessary steps for their implementation and development.

CE1.5 In a practical scenario, of developing company quality objectives, according to the established management model:

-Describe quality objectives, verifying information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the objectives imposed in the company's quality policy.

-Verify the quality management documents that exist in the company, checking their definition of definition, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the quality management system of the company and the reality of the company.

C2: Analyze the company's environmental management plan, in accordance with the established environmental management system.

CE2.1 Classify the food industries with respect to the impact of their activities on the environment.

CE2.2 Group and order the types of waste discharges and other impacts generated by the food industry according to their characteristics, the amount produced and the danger to the environment.

CE2.3 Identify environmental protection regulations, points related to the different environmental risks of the food industry and interpret its content.

CE2.4 Rate the incidence that the company has the adoption of the mandatory protection measures provided for in the environmental regulations, recognizing the influence of environmental management in the technological evolution of some procedures of elaboration of the food industry.

CE2.5 Describe the methods of environmental prevention and control used in the food industry.

CE2.6 In a practical scenario of implementing the environmental management plan in the company:

-Define the environmental objectives of the company, according to the environmental management system of the company and verify the information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the objectives imposed in the company's environmental policy.

-Verify the quality management documents that exist in the company, checking their definition of definition, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the quality management system of the company and the reality of the company.

-Describe the systems, most used in companies, in the treatment of waste, byproducts and discharges.

C3: Develop quality and environmental records, proposing actions to improve the process and the product.

CE3.1 In a practical process of manufacturing process by product and process technical information, and by company quality objectives:

-Determine the basic requirements and general characteristics of supplies and procedures for their control, such as sampling, test equipment, operating modes, acceptance or rejection criteria, test results and test frequencies.

-Develop a process control plan, identifying: control points and variables or parameters to be controlled, such as inspection procedures for each control point, conditions and frequency of sampling, necessary equipment or inspection instruments, as well as the mode of operation and the recording of the results.

-Identify those responsible for taking action decisions in each of the most likely cases of deviation from the ideal manufacturing conditions.

-Prepare for a given inspection point a control result record tabs.

-Determine the treatments of non-compliant materials and products.

-Determine the mechanisms that ensure the flow of information.

-Select the appropriate operations for waste recycling.

CE3.2 In a practical scenario of a certain stage of the manufacturing process with the technical information and product characteristics of inputs and outputs:

-Identify key quality indicators for the completion of the self-assessment process.

-Define proposals for measuring and evaluating the indicators of quality and environmental impact identified.

-Define the basic characteristics for continuous improvement and its application to the practical scenario.

-Interpret the results performed with report on them, and the proposed corrective measures.

-List the types of environmental problems that need to be addressed at that stage and evaluate the results of the measures to minimize the impact.

C4: Characterize and apply control procedures for operations where there are potential hazards of food contamination, as well as hazard analysis and critical control points (HACCP) systems.

CE4.1 Explain the general concepts of the hazard analysis system and critical control points and detail the steps followed to consider a possible failure as a critical point.

CE4.2 Identify and manage the methodology used in the detection of critical points, valuing the importance that the food industry processes have the existence and control of the critical points.

CE4.3 Develop and evaluate a plan for risk analysis, identification and control of critical points for a particular food product, complying with the generic measures established.

CE4.4 Determine how the resolution and follow-up of non-conformities or incidents are carried out.

CE4.5 In a scenario of production, packaging and packaging:

-Recognize the hazards associated with the operations sequences that make up the process and determine whether they are critical control points, according to the decision tree.

-Evaluate the dangers and propose preventive measures for their control.

-Perform a management table where all hazards, critical control points, preventive control measures, surveillance and verifications are identified.

-Determine the critical limits associated with each hazard based on the operations that make up the process.

-Verify the existing hygiene management documents in the company, checking their definition degree and that the language used is accessible to all members of the organization.

-Verify the implementation of general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, traceability of products, food handling, certification of suppliers, good practices for handling and waste management and waste water).

-Rate the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and quality and food safety regulations that a particular product must meet to ensure consumer safety.

CE5.1 Verify and verify compliance with existing legislation affecting the product.

CE5.2 Identify voluntary and mandatory standards that affect the product.

CE5.3 Check that their dissemination has been made to all the company's jobs, in accordance with the existing legislation affecting the product.

CE5.4 To verify the implementation of the voluntary regulations and to enforce them, operating on the basis of them and guaranteeing certification.

CE5.5 Distinguished procedures and documentation used for approval, certification and standardization on quality issues.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.5; C2 with respect to CE2.6; C3 with respect to CE3.1 and CE3.2; C4 with respect to CE4.4; C5 with respect to CE5.1 and CE5.4.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Quality and Productivity in the Food Industry

Fundamental concepts: perceived quality, process quality, product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5S.

The mechanisms for improving food quality. Corrective and preventive actions.

The formulation of the "Plans for improvement" and "annual objectives".

2. Quality Management System in the Food Industry

Planning, organization, and control.

Quality Management System (GSC) documentary support: Quality manual. Quality procedures. Certification of Quality Management Systems.

Quality costs: quality cost structure. Valuation of cost data.

Normalization, certification and approval.

International standards applicable in the field of quality.

International regulations applicable to environmental management.

Quality assurance systems in Europe and Spain.

Models of Excellence (Malcom Baldrige; EFQM). International and national quality awards. (EFQM).

Principles of process management.

Internal and external audits.

The quality of the purchases.

Quality in production and services.

Quality in logistics and after-sales: claims from internal and external customers. Assessment of customer satisfaction.

Traceability.

Integration of quality systems.

Framework list for export of food products.

3. Tools for the management of comprehensive quality in the food industry

Quality indicators.

Determination of quality indicators: identification of quality factors and problems: problem analysis techniques. Cause-effect diagrams. Histograms. Pareto Analysis. Scatterplots.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. I show. Sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Reliability.

4. Environmental management in the food industry

Introduction to environmental management.

The environment: assessment and current situation.

Planning, organization and control of environmental management.

Documentary support of the Environmental Management System (EMS): determination of environmental aspects. Certification of the EMS.

Costs of non-environmental quality: cost structure of non-quality. Valuation of cost data.

Normalization, certification and approval.

European, national, regional and local regulations, in force in the field of environmental quality.

Models of Excellence (Malcom Baldrige; EFQM). International and national awards for environmental quality. (EFQM).

5. Tools for environmental quality management in the food industry

Indicators of environmental aspects.

Determination of indicators: identification of environmental aspects: techniques for analysis of environmental aspects. Cause-effect diagrams. Histograms. Pareto Analysis. Scatterplots.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. Show: sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Information required. Planning of activities. Description and characterization of residues, effluents and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluent and emissions and other environmental aspects. Best techniques available.

Environmental training plans: objectives. Information and training actions. Methodology and support resources. Monitoring and evaluation of a training plan. Proposals for improvement.

Emergency plans.

SGMA assessment and audits: audit of the environmental management system. Planning. Detection of non-conformities and improvement proposals. Certification process.

Methodology for the elaboration of an Environmental Manual (company policy and commitment).

6. Hazard analysis and Critical Control Points in the food industry. Applicable rules

Existing legislation on food health.

Legal framework in the European Union.

Legal framework in Spain.

Self-control manual.

General Hygiene Plans (prerequisites): use of drinking water suitable for human consumption.

Control of allergens, control of genetically modified organisms (GMOs) and control of foreign bodies.

Cleansing and Disinfection. Control of Pest. Maintenance of facilities and equipment. Traceability, traceability of products. Training of handlers. Certification to suppliers. Guide to Good manufacturing or handling practices. Waste and by-products management.

Hazard analysis and critical control points.

Elaboration of the documentation.

Product Alert or Withdrawal System.

The integration of the HACCP into the company's quality systems.

Designations of Origin, current regulations and other internal application documents.

Protected Geographical Identification, current Regulation and other internal application documents.

Obtaining the final product according to Integrated Production practices.

Obtaining the final product according to Ecological Production practices.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to cooperation in the implementation and development of the quality plan and environmental management in the food industry, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

FORMATIVE MODULE 4: PROCESSES IN THE PRESERVED AND/OR VEGETABLE JUICES INDUSTRY

Level: 3

Code: MF0559_3

Associate with UC: Develop processes and determine operating procedures for the production of plant preserves and juices

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Examine the characteristics and properties of raw materials, auxiliaries and products, as well as their influence on the processes of the food industry.

CE1.1 Differentiate the concepts of raw materials, auxiliaries, materials, products in progress and finished.

CE1.2 Identify and interpret the regulations that define the composition of the different products, the use of the various raw and auxiliary materials and the packaging and labelling.

CE1.3 Recognize the procedures and parameters and use the most commonly used techniques in the identification and specific classification of raw materials, aids, packaging materials and packaging, other supplies, ongoing and finished products of the canned and vegetable juice industry.

CE1.4 Relate finished products with the characteristics of the various raw materials, aids, additives and materials involved in their preparation and packaging.

CE1.5 Describe the evolution and transformations that occur in the different raw materials and food products during their storage or processing processes.

CE1.6 Identify the requirements and incompatibilities of storage and expirations of the various raw materials, auxiliaries, materials and products in progress and related to the conditions to be met by the premises and with the care and checks to be carried out.

CE1.7 In a scenario that provides the characteristics of the end product to obtain:

-Establish the relationship and specifications of raw materials, auxiliaries, additives, packaging and packaging materials, and other necessary ones.

-Set the methods and means required for your identification.

-Establish their suitability, identifying and arguing deviations and relating the possibilities of use.

-Set the conditions, care and schedule of controls during the storage of both raw materials and products.

C2: Identify and develop the industrial processes for the manufacture of preserved and vegetable juices.

CE2.1 Describe the main processes and procedures used in the manufacture of preserved and vegetable juices, pointing out the basic stages and operations of which they are composed.

CE2.2 Identify the purposes of each stage and operation and relate them to the transformations suffered by raw materials and products.

CE2.3 Associate with each stage and operation the necessary machines and equipment, the conditions of execution and the parameters for their control.

CE2.4 In a scenario of developing a brewing process:

-Uncompose the process in the required phases and operations, determining its sequence and establishing the product flow.

-List the required machinery, equipment and tools, set the conditions and regulations of employment and incorporate the first level maintenance operations to be carried out and the security measures to be respected.

-Propose the plant distribution of the equipment taking into account the sequence of operations and outputs and product entries.

-Set the cleaning conditions for the area, equipment, and machines.

-Drill down for each operation times, development conditions, parameters and their margins to control.

-Specify the quality characteristics and tolerances to be controlled.

C3: Describe the fundamentals of operations and basic treatments used in the processes of making preserved and vegetable juices, characterizing them.

CE3.1 Identify the physico-chemical principles on which they base the different operations and basic treatments used in the vegetable juice and juice industry.

CE3.2 Describe the different types of operations and basic treatments and their applications in the processes of the vegetable canning and juice industry.

CE3.3 Associate the different operations and basic treatments with the equipment and machines involved.

CE3.4 Identify the elementary composition and capabilities of machines and equipment used in the execution of basic operations and treatments.

CE3.5 Relate the requirements and consumption of the machines and equipment of basic operations with the auxiliary services or facilities and their potentialities.

C4: Analyze the packaging and packaging processes used in the canned and vegetable juice industry by linking them to the product and its destination.

CE4.1 Describe the packaging processes and procedures that are made from containers formed on the outside, characterizing the machines and equipment used in the packaging as well as in the packaging itself.

CE4.2 Describe the packaging processes and procedures that are performed with simultaneous formation of the packaging during the process, characterizing the machines and equipment used in each case.

CE4.3 Describe the main packaging processes carried out in the food industry by relating them to the product to be protected and the destination, characterizing the machines and equipment used in each case.

CE4.4 Relate the influence of changes in packaging conditions or materials with the subsequent preservation and safety of the products.

CE4.5 In a scenario of developing a packaging-packaging process in which data is expressed on a batch of products, their type of consumption and destination:

-Identify the type of packaging and packaging to be used and the operations to be performed with it.

-Set the sequence of operations, list the machines and equipment to be used, and their spatial distribution.

-Set the handling conditions, the reglages to be performed, the parameters to be controlled, and the checks to be performed.

-Incorporate the first-level maintenance operations to be performed and the security measures to be respected.

-Set the cleaning conditions for the area, equipment, and packaging-packaging machines, including auxiliaries.

C5: Develop specific technical documentation relating to the product and the process of manufacturing of preserved vegetables and vegetable juices to the traceability management system and other management systems.

CE5.1 Identify terminology and symbology, and their meaning, used in documents related to the product or processes.

CE5.2 Recognize and interpret the documentation related to products manufactured in the canned and vegetable juice industry.

CE5.3 Specify and complete the documentation used in the development of processes and in the establishment of the procedures of any of the company's own management systems.

CE5.4 Graphically reintroduce phase diagrams, blocks, bars, product flows, referring to different processes.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.7; C2 with respect to CE2.4; C3 with respect to CE3.4; C4 with respect to CE4.5.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Demonstrate interest and concern for meeting customer needs satisfactorily.

Habit to the organization's work rate.

Interpret and execute work instructions.

Transfer information clearly, in an orderly, structured, clear and precise manner; respecting the channels established in the organization.

Contents:

1. Raw materials and products

Raw materials plant origin: types, characteristics.

Identification and Classification: Methods. Regulations. Specific and varietal influence on the characteristics of the final product. Conservation.

Additives and other auxiliaries: classification and identification. Features. Action in processes and products. Rules of use. Conservation.

Products in progress and finished: types, denominations. Qualities. Regulations. Conservation.

Packaging and packaging materials, labelling and packaging: properties and utilities. Formats. Regulations.

Characteristics of the selection of suppliers of raw materials and auxiliaries in the manufacture of preserved vegetables. Regarding the origin, the delivery conditions and the criteria of acceptance.

2. Introduction to process development

Basic concepts: importance and objectives. General types of industrial processes.

Techniques and documentation: product documentation. Process analysis. Process documentation, elaboration: diagrams, flow schemes, procedure manuals. Management of the documentation.

Product processing processes. Changes, procedures and specific equipment for the manufacture of preserved vegetables and juices.

Processing of fruits, citrus fruits, vegetables, juices, cremogenates and nectars, jams, jams, jams and jellies.

Governance liquids preparation procedures.

Characteristics of the jobs of the canned and vegetable juice industry.

Tolerance margins set. Concept of outrageous. Commercial margins and selling price. Calculation of yields.

3. Basic fundamentals and operations in the processes of the vegetable saps and preserves industry

Physical-chemical principles for the transfer of matter, fluids and heat: transfers of matter. Fluid transfer. Heat transfers.

Operations common to processes: transport of solids and fluids. Washing. Escalations. Peeled, disheartened, party, boned. Physical and chemical peeling.

Thermal treatments: by heat; by cold. Dehydration. Lyophilisation.

4. Manufacturing processes. Transformations, procedures and equipment and process of packaging and packaging in the vegetable canning industry

Process of making preserved and vegetable juices.

Manufacture of preserved fruit and vegetables.

Manufacture of juices.

Preparation of vegetables (fruits and vegetables) for the fresh market.

Manufacturing of 4th range products.

Packaging procedures. Features.

Packaging preparation, in situ packaging formation.

Filled and closed.

Tagging and Tag Out

Determination of the packaging and packaging procedures for preserved vegetables and juices.

Control parameters, tolerances, measurement, corrections, reglages and periodicity of cleaning.

Unit package training.

Regrouping, palletized.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the development of processes and the determination of operational procedures for the production of preserved and vegetable juices, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 5: PROCESSING OF PRESERVED AND VEGETABLE JUICES

Level: 3

Code: MF0560_3

Associated with UC: Control the manufacture of vegetable juices and preserves and their automatic production systems

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Evaluate the operations of reception, selection, conservation and internal distribution of raw materials and auxiliaries.

CE1.1 In a practical case of receiving raw and auxiliary materials, to perform its subsequent processing:

-Recognize and complete the documentation, and its content, that the incoming raw materials and auxiliary materials must be provided.

-Use methods of appreciation, determination, and calculation of quantities.

-Check and assess the conditions of the means of transport.

-Interpret the symbols and coding systems of more current labels and labels in the sector and make the marking of the incoming goods to enable their later identification or localization.

-Successfully perform the unpacking or unpacking of the received materials.

-Identify and rate errors or discrepancies in the status, quantity or quality of incoming raw materials and issue report on their acceptance, reservations raised or rejected.

-Handle the items of unloading of goods from the external means of transport and in their case place them correctly in storage.

-Set and control storage and storage conditions for incoming materials.

-Apply the methods of selection, cleaning, preparation or pre-treatment of the raw materials to enable their incorporation into the process by operating the corresponding equipment.

-Understand internal storage-processing and internal shipments at the plant.

-Make the records of inputs and outputs for the raw and auxiliary materials store and justify the level of stocks.

-Adopt specific hygiene and safety measures in handling raw materials and auxiliary and handling equipment.

C2: Examine the operation and needs of production machines and equipment and monitor top-level maintenance operations.

CE2.1 Classify the different types of machines and equipment used in the manufacture or packaging of food products according to the basic principles and elements that govern their operation.

CE2.2 Describe the elementary composition of the general types of machines and equipment used in the manufacture of preserved and vegetable juices.

CE2.3 Differentiate between the components of machines and equipment which require routine maintenance or periodic replacement.

CE2.4 Distinguished between operations that can be considered as repairs and maintenance and within those that are classified as first level.

CE2.5 Interpret the instructions for the use and maintenance of the machines and equipment available and to recognize the documentation and the data to be completed for the control of its operation.

CE2.6 Identify and manage the tools and tools used in first-level maintenance operations.

CE2.7 Describe the anomalies, and their most common symptoms that occur during the usual use of the most representative machines and equipment, discriminating against those that require the intervention of specialized services in their correction.

CE2.8 In a practical scenario about computers, machines, or their components, available or described in detail:

-Recognize your first-level maintenance needs.

-Select the most appropriate tools or materials to perform maintenance operations.

-Explain and perform the various operations, which can be considered as a first level, intended or not in the corresponding maintenance schedule.

-If necessary, carry out the appropriate operation checks after the intervention.

C3: Specify water, air, cold, heat and power requirements for machines and processes and monitor the operation and maintenance of ancillary services that ensure their supply.

CE3.1 Describe the operation and capacities of systems and equipment for the production of heat, air, cold, water treatment and conduction, transmission of mechanical power and distribution and use of electrical energy and other types of energy.

CE3.2 Associate the various applications of the auxiliary services to the requirements of the machinery and processes of production of a plant and to relate the needs and consumption of the production equipment with the capacities of the auxiliary services and to deduce measures of rationalization in its use.

CE3.3 Identify devices and safety measures for the use of general and auxiliary services.

CE3.4 Recognize and perform user-level maintenance operations of the various equipment included in the ancillary services.

CE3.5 Perform the boot/stop operations of the auxiliary facilities following the planned sequence and taking into account the mission to comply with the working process as a whole.

CE3.6 Check the operability and handle the control and control elements of the auxiliary services equipment.

CE3.7 Recognize the signals (alarms, inadequate sounds, incorrect rhythms) that can indicate abnormal functions in the auxiliary services, identify the causes and evaluate the measures to be taken.

C4: Apply the techniques of making preserved and vegetable juices, operating correctly the machinery and production equipment available.

CE4.1 In a practical case of making a preserved or properly characterized vegetable juice:

-Recognize the sequence of operations that make up the process and associate the required machines and equipment to each.

-Identify for each operation the conditions of execution, the parameters to be controlled, its appropriate values and the actions to be performed in case of deviations.

-Point out the machines and equipment involved in the process by cleaning, watering and making necessary changes.

-Review the characteristics of raw materials and auxiliary or semi-processed products, which are part of the process, to check their suitability.

-Perform or secure the process power at the correct points, times, and amounts.

-Perform the start and stop of the process by following the established sequence of operations.

-Control the good progress of the process by performing the relevant tests and checks and acting correctly in response to the measurements obtained.

-Collect, or monitor that the evacuation of by-products, waste and discarded products in quality controls is done in an appropriate way by avoiding undesirable accumulations or contamination.

-Adopt specific hygiene and safety measures in handling products and handling machines and equipment.

C5: Control the packaging and packaging operations of preserves and vegetable juices by verifying the handling of available equipment and the storage of finished products.

CE5.1 In a practical case of packaging and packaging of a properly defined and characterised food product:

-Recognize the sequence of operations that make up the process and associate the required teams with each one.

-List the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

-Point out the machines involved in the process by cleaning, watering and changing the necessary formats.

-Review the characteristics of packaging, packaging materials, packaging and packaging materials that are part of the process to check their suitability.

-Review the characteristics of the products that enter the process to check their suitability.

-Perform the start and stop of the line or equipment by following the sequence of operations set.

-Control the good progress of the process by performing the tests and checks of filling, closing, labeling, forming, established and acting correctly in response to the measurements obtained.

-Collect and move debris from discarded materials and products in quality controls to avoid undesirable accumulations.

-Adopt specific hygiene and safety measures in handling products and handling machines and equipment.

C6: Control the application of hygiene and occupational safety standards, as well as of emergency, in the operations of the process of making preserved and vegetable juices.

CE6.1 Verify that the staff in charge recognizes and interprets established hygiene and safety standards and measures.

CE6.2 Correct habits and behaviors that pose risks to people and materials in the workplace.

CE6.3 Identify safety and emergency signals and safety measures at the line or processing plant, checking that they are located in the appropriate locations.

CE6.4 Verify that the hygiene and safety standards are met in the tasks and operations of the process; correcting, where appropriate, the observed anomalies.

CE6.5 Interpret possible emergency situations and describe expected responses using the means and actions established for these contingencies.

CE6.6 In a scenario of occupational accident, defined and characterized:

-Recognize alarms, warnings, and requests for help to be made.

-Apply first aid, following established procedures.

-Determine the shipments to be carried out, if appropriate, and the appropriate form and medium.

-Prepare the report or accident part by following the instructions received for the purpose.

C7: Analyze the cleaning, disinfection, disinfecting, and deratization systems in the vegetable juice and juice industry.

CE7.1 Relate the different types of products and systems with the characteristics of the waste to be eliminated in the various manufacturing processes.

CE7.2 Identify the necessary cleaning, disinfection, disinfecting, and deratization conditions in the storage and processing areas.

CE7.3 Set the cleaning conditions for the area, equipment, and packaging-packaging machines, including auxiliaries.

CE7.4 In a scenario of developing a process:

-Identify cleaning products and the most appropriate application system.

-Set the cleanup plan and take responsibility for compliance.

-Determine the plans for disinfection, disinterment, and de-ratization of the areas and facilities of the vegetable canning and juice industry.

CE7.5 Justify the hygienic requirements imposed by the regulations on the plants, the industries of preserved and vegetable juices.

CE7.6 Set inspection guidelines to analyze the effectiveness of personal hygiene measures in general.

C8: Perform production control from automated central panels, varying the parameters required to obtain production in the pre-set quantity and quality.

CE8.1 To analyze the automated production systems used in the industry of preserves and vegetable juices, relating the different elements that compose them with their intervention in the process.

CE8.2 Differentiate and recognize the different process control systems (manual, automatic, distributed) and their applications in the industry of preserved and vegetable juices, interpreting the nomenclature, symbology and codes used in the control of processes.

CE8.3 Recognize the main devices and elements that are needed for the automation of manufacturing and describe its function and explain the concept and applications of programmable and manipulative automatons.

CE8.4 Knowing the most common programming languages used with automatons and manipulators.

CE8.5 Interpret and elaborate (in basic form) programs of manipulators and programmable automatons for the production of products of preserved and vegetable juices, starting from the manufacturing process, the technical and production information.

CE8.6 In a properly defined and characterized automated production scenario:

-Develop the program (basic), making the necessary configuration for subsequent parameterization.

-Enter the data using keyboard/computer or programming console, using the appropriate language.

-Perform program simulation on screen and machine (empty), determining existing faults.

-Make the necessary corrections and adjustments to the program.

-Archive/save the program to the appropriate media.

CE8.7 Identify and perform the operations of preparation and maintenance of the elements of measurement, transmission and regulation and automatisms.

CE8.8 In a practical scenario of thinking about new production needs, product change or format:

-List the conditions and parameters required for them.

-List the changes to be made to the system to adapt to the new conditions.

-Perform the adaptation by setting new conditions.

-Control the correct collection of instructions and start of the program and process.

-Control the subsequent operation of the same.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.1; C2 with respect to CE2.3, CE2.5, CE2.7 and CE2.8; C4 with respect to CE4.1; C5 for CE5.1; C6 for CE6.6; C7 for CE7.4; C8 for CE8.6 and CE8.8.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Demonstrate interest and concern for meeting customer needs satisfactorily.

Habit to the organization's work rate.

Interpret and execute work instructions.

Transfer information clearly, in an orderly, structured, clear and precise manner; respecting the channels established in the organization.

Contents:

1. Control of receipt of raw and auxiliary goods

Documentation for the entry and exit of goods, fulfillment.

General checks at reception and expedition.

cataloging, coding of goods, realization.

Fixing and controlling conditions for the preservation of raw materials and products.

2. Control of operational maintenance, machinery and equipment in the industry of preserves and vegetable juices. Operation and basic elements

Classification and general types.

Electromechanical Operation.

Thermal exchange.

Automatisms.

Automation technologies.

Concept and types of automatisms.

Elements and functions.

Symbology.

Process Control.

Control systems.

Components of a control system.

Variable Measurement Instruments.

Signal transmitters and converters.

Transducers.

Actuators or regulators.

Automatic production systems.

programmable automatons.

Manipulators.

Programming.

Languages and programming systems.

Elaboration of programs.

Simulation.

Types. Levels. Objectives.

Tools and tools.

More frequent maintenance operations in the canned and vegetable juice industry. Execution.

Maintenance Calendar.

Documentation related to maintenance.

3. Ancillary installations in the industry of preserved and vegetable juices: maintenance, handling and regulation

Electrical installations and motors.

Transmission of mechanical power.

Production and distribution of air.

Cold production. Fundamentals.

Conditioning and distribution of water.

Steam production.

4. Control of the manufacture of preserved vegetables and juices

Processing procedure.

Products in and out.

Area and job, sorting and cleaning.

Machinery and equipment for the process. Preparation, cleaning, handling.

Power or load of equipment or lines.

Execution of processing operations.

Control of the process.

Application of hygiene measures.

5. Control of packaging and packaging operations of preserved and vegetable juices

Packaging and Packaging Sequence.

Input product, output format, required materials.

Area and job, sorting and cleaning.

Machinery and equipment for packaging, labelling and packaging. Preparation, cleaning, handling.

Completion or control of filling, closed, labeled, packaged and rolled.

6. Safety in the industry of preserves and vegetable juices. Applicable rules

Safety plans and regulations.

More common risk factors and situations in the food industry.

Regulations applicable to the sector.

Prevention and protection measures: in facilities; in the use of machinery and personal equipment.

General hygienic requirements for facilities and equipment: surface characteristics, space distribution, ventilation, lighting, hygienic services. Areas of contact with the exterior, insulation elements, evacuation devices. Materials and hygienic construction.

Check and inspection guidelines: official control.

Self-control systems.

Take action, warning, and alarms procedures.

Fires. Gas escapes.

Water leaks or floods.

Emergency plans and applicable evacuation.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the manufacture of preserved and vegetable juices and their automatic production systems, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 6: ANALYTICAL AND SENSORY CONTROL OF PRESERVED AND VEGETABLE JUICES

Level: 3

Code: MF0561_3

Associate with UC: Apply analytical and sensory control techniques of the process of making preserved and vegetable juices

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Check the sampling for the analytical control of the production process of vegetable preserves and juices, raw materials, auxiliary materials and final product, as specified in the technical instructions.

CE1.1 Recognize and apply different technical instructions for sampling:

-Plant raw materials.

-Auxiliary materials: packaging, packaging, additives and other substances.

-Intermediate products of the process of making preserved and vegetable juices.

-End Products.

CE1.2 Describe the different sampling techniques according to the product to be processed, equipment, media and technical instructions to be used in the manufacture of preserved and vegetable juices.

CE1.3 Check according to the quality plan in the production of preserved vegetables, the number of samples to be taken, the shape, the instruments and the work instructions, as well as the working conditions.

CE1.4 Verify the correct sampling of plant raw materials, preserved juices and auxiliary material, according to the official protocol, making sure to leave a well identified and stored counter.

CE1.5 Preserve the sample in such a way as to avoid contamination in both transport and storage.

C2: Apply quality control techniques by performing appropriate physical and physical-chemical tests for raw materials, intermediate products, auxiliary materials, and finished products of the manufacture of preserved and vegetable juices.

CE2.1 Interpret the instructions for the use of measuring instruments of physical and physical parameters for the control of the process of manufacture of preserved and vegetable juices.

CE2.2 Describe the fundamental parts of different instruments of instrumental analysis, using diagrams, determining what each part is used for.

CE2.3 Define the parameters to be controlled/optimize depending on the matter to be analyzed, for the correct use of the required instrument, in relation to the process of processing of preserved and vegetable juices.

CE2.4 Interpret the results obtained from the analyses, relating by numerical calculations and/or graphical methods the measured parameters and the properties of the preserves and the vegetable juices.

CE2.5 Identify and apply calibration techniques for qualitative and quantitative simple analysis instruments, applying the uncertainty calculations associated with each case.

CE2.6 Carry out routine analyses of plant and other raw materials and auxiliary materials, product in process and finish, using standard instrumental methods, obtaining the results with due precision.

CE2.7 Evaluate the validity of the results obtained in the analysis of plant raw materials, preserved and vegetable juices, interpreting the records, performing the numerical calculations and the graphs and recording, in the established support, these results.

CE2.8 Perform the analysis of: airtight, internal coatings, sealing, porosity, retraction and other qualities of the container as per the official regulations for preserved and packaged vegetable juices.

C3: Handle basic concepts of microbiology to differentiate the techniques used for the control of preserved vegetables and vegetable juices.

CE3.1 Describe the biological, morphological and metabolic characteristics of the common bacteria in the preserved and vegetable juices.

CE3.2 Associate the environmental conditions and the physico-chemical characteristics of the preserved and vegetable juices with the possible presence, multiplication or elimination of the microorganisms.

CE3.3 Differentiate the main families of microorganisms, explaining their main characteristics and the effects they produce.

CE3.4 Describe the general characteristics of the micro-organism families, justifying the selective and differential components of the culture media used in their analysis, with particular reference to the processed plant products.

CE3.5 Given the biochemical characteristics of a bacterium, it classifies it into the appropriate taxonomic group, using tables of biochemical characteristics of the microorganisms.

CE3.6 Relate the different types of microbiological analysis of the preserved and vegetable juices, with its usefulness in the prevention of diseases transmitted by food, the evaluation of the hygienic state and the prevention of possible alterations of the food in general and of the elaborate plants in particular.

CE3.7 Define the concept of a marker microorganism, explaining the criteria for its choice and justify its division in indices and indicators.

C4: Apply the techniques of microbiological analysis of preserved and vegetable juices.

CE4.1 Describe and perform basic techniques of work in microbiology, for preserved and vegetable juices:

-Handling of microbiological samples.

-Preparation of culture media.

-Preparation of decimal dilutions of the sample.

-Siege and isolation.

-Incubation.

-Tintion and observation under a microscope.

-Biochemical tipation.

CE4.2 Describe the fundamental parts of the optical microscope, explaining the function they have and their application to the observation of microorganisms.

CE4.3 Describe and correctly use waste disposal techniques derived from microbiological analysis of preserved and vegetable juices: cleaning, disinfection and sterilisation of material and culture media.

CE4.4 Interpret and apply standard written procedures for the microbiological analysis of preserved and vegetable juices.

CE4.5 Describe and perform the procedures and calculations required to perform micro-organism counts.

CE4.6 Describe and perform the necessary procedures and calculations to perform presence/absence tests of microorganisms: coliforms, Escherichia coli, salmonella, Shigella and moldy count, stability tests of the preserves.

CE4.7 Apply the process of microbiological analysis under sterility measures to avoid unnecessary contamination and risk.

CE4.8 Record the results obtained on the appropriate media, analyzing the results and making the corresponding report.

C5: Control the documentation of the tests and analysis according to the operating procedures established for the preserved and vegetable juices.

CE5.1 Check that the analytical reports made of the analysis of the preserved and vegetable juices correspond to the requests of order made by and for the different departments.

CE5.2 Control the records and results obtained in the analysis of preserved and vegetable juices, verifying their correct location and support.

CE5.3 Check the reports on the limits of acceptance and rejection of the process of production of preserved vegetables and plant juices and the associated corrective measures in case of diversion.

CE5.4 Verify documentation on process monitoring by resolving corrective measures arising from deviations.

C6: Verify that the standards of good working practices in the laboratory are met, that safety measures are installed and environmental protection measures related to quality control and analysis are respected.

CE6.1 Check that there is access to documentation regarding good working practices, safety measures and environmental protection measures in the laboratory of preserved and vegetable juices.

CE6.2 Verify that personnel are aware of and understand safety standards and measures, environmental protection, as well as good working practices in the laboratory of preserved and vegetable juices.

CE6.3 Verify the job position that applies and meet the following rules:

-Security (individual protection measures).

-Maintenance of instruments and equipment.

-Cleaning the job in the laboratory of preserved vegetables and juices.

-Handling of toxic products.

-Waste management in the analysis of preserved and vegetable juices.

CE6.4 Check that the staff carries out an adequate environmental management of the waste generated in the production of the raw materials, preserved and vegetable juice tests.

CE6.5 Verify that the personnel comply with the technical instructions for disposal of hazardous waste generated in the laboratory of preserved vegetables and juices, giving them to an authorized manager.

CE6.6 Monitor that the personnel of the laboratory of preserved and vegetable juices carry their personal protective equipment, being the appropriate one for the use of the equipment and the test.

C7: Characterize and apply the sensory methods for determining the organoleptic characteristics of the preserved and vegetable juices.

CE7.1 Enunciate and describe the sensory attributes of preserves, prepared dishes and vegetable juices.

CE7.2 Relate the sensory attributes of the preserved, prepared dishes and vegetable juices with their physiological bases.

CE7.3 Describe the types of tests and the phases of preparation, performance and evaluation of a sensory analysis (cates of preserved foods, prepared dishes and vegetable juices).

CE7.4 Describe and apply the scientific-technical bases of the measure of physical-chemical parameters related to the sensory attributes of the preserved, prepared dishes and vegetable juices.

CE7.5 Relate by numerical calculations and/or graphs the physico-chemical parameters with the sensory characteristics of the preserves, prepared dishes and vegetable juices.

CE7.6 Classify preserves, prepared dishes and vegetable juices according to their organoleptic characteristics.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.1 and CE1.3; C2 with respect to CE2.1 and CE2.4; C4 with respect to CE4.1 and CE4.6; C6 with respect to CE6.3; C7 with respect to CE7.4.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Communicate effectively with the right people at every moment, respecting the channels established in the organization.

Demonstrate interest and concern for meeting customer needs satisfactorily.

Habit to the organization's work rate.

Interpret and execute work instructions.

Transfer information clearly, in an orderly, structured, clear and precise manner; respecting the channels established in the organization.

Contents:

1. Sampling in the vegetable canning and juice industry

Sampling techniques.

Sample identification and transfer systems.

How to store samples.

Sample Take Procedures.

Characteristics of the encoding of the sample. Date, batch number, product.

2. Methodical of the main physico-chemical analyses of preserved and vegetable juices

Head-free space.

Drained weight.

Turbidity. pH. Soluble solids. Fibrosity. Caliber. Uniformity. Sediments.

Packaging: Hermetic packaging. Refolding in plastic containers. Tin coating. Porosity of the varnish. Adherence of the varnish. Closures. Metals.

Total acidity. Sulphates. Chlorides. Protein. Fats. Moisture. Ashes. Dry residue. Total sugars. Reducing sugars. Sulphur dioxide. Sorbic acid. Benzoic acid. Citric acid. Enzymatic activity.

3. Microbiological analysis in preserved and vegetable juices

Bacteria. Characteristics, growth, taxonomy, mechanism of action: morphological, biological and metabolic characteristics. Bacterial growth. Influence of environmental factors. Types and identification.

Yeasts. Features, life, applications of various types. Major beneficial and harmful yeasts in food: Classification, identification.

Mohos. Characteristics, development, relations with food: differentiation of the main types. Transformations or alterations that cause.

Other micro-organisms present in foods in general and in canned and vegetable juices in particular.

Parasites present in foods in general and in canned and vegetable juices in particular.

Basic principles of microbiology: preparation of dilution banks. Revival. Sowing in non-selective media. Basic classification of colonies in plate and tube: shape, color size. Basic staining.

Methods selected and recommended by the National Food and Nutrition Center.

Count and identification by selective means: Coliforms. Escherichia coli. Salmonella. Shigella. Count of Mohos. Proof of stability of the preserves.

Determination of microbiological quality based on results.

4. Sensory analysis of preserved vegetables and juices

Bases for the development of sensory methods, description of senses.

General methodology.

Sensory measurements: measure of colour; measure of texture; measure of flavour; measurement of odour. Appearance. Size.

Description.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the application of analytical and sensory control techniques of the process of processing of preserved and vegetable juices, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Qualifications Framework for Higher Education), Bachelor's degree or other higher level of professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX XII

PROFESSIONAL QUALIFICATION: CEREAL AND SWEET DERIVATIVES INDUSTRIES

Professional Family: Food Industries

Level: 3

Code: INA177_3

General Competition

Manage a unit or section in the cereal derivatives industry or the candy industry, preparing and monitoring the available material and human resources and the work to achieve the objectives set in the production plans, verifying compliance with the applicable regulations on the prevention of occupational risks, environmental protection, quality and food safety.

Competition Units

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities

UC0557_3: Schedule and manage production in the food industry

UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

UC0562_3: Develop processes and determine operating procedures for the production of cereal and candy derivatives

UC0563_3: Control the processing of cereal and candy derivatives and their automatic production systems

UC0564_3: Apply analytical and sensory control techniques for the processing of grain and candy derivatives

Professional Environment

Professional Scope

Develops its professional activity in the department of production, product development and services and organization of the food industry, in relation to the department of quality and maintenance of equipment, dedicated to the manufacture of derivatives of cereals and sweets, in entities of private nature, in large or medium enterprises, both self-employed and self-employed. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the production sector of bakery and pasta, in the subsector concerning cereals or the manufacture of sweets, flour and meal.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Responsible for the reception, preparation and milling of wheat and other cereals and/or leguminous plants (milling masters) for the production of flour, meal and feed for animal feed

Maintainers/monitors for a line or bread manufacturing plant, bolleria, pastry, or industrial pastry products

Line or manufacturing plant responsible for turrums, polvorons, mazapans, or others

Line managers or production plants for snacks, breakfast cereals, candies, and other treats

Production managers in a cookie factory

Chocolates and Derivatives Manufacturing Lines or Plants

Packing line managers in companies in the cereal processing or candy processing industry

Quality control technicians in food industries

Food Industries Managers

Food industry laboratory technicians

Associated Training (690 hours)

Training Modules

MF0556_3: Warehouse management and marketing in the food industry (90 hours)

MF0557_3: Organization of a food production unit (90 hours)

MF0558_3: Quality and environmental management in food industry (150 hours)

MF0562_3: Process in the cereal and candy derivatives industry (90 hours)

MF0563_3: Elaboration of cereal and candy derivatives (150 hours)

MF0564_3: Analytical and sensory control of cereal and candy derivatives (120 hours)

COMPETITION UNIT 1: MANAGE SUPPLIES, WAREHOUSE AND EXPEDITIONS IN THE FOOD INDUSTRY AND CONDUCT MARKETING SUPPORT ACTIVITIES

Level: 3

Code: UC0556_3

Professional realizations and realization criteria:

RP 1: Schedule the supply of raw materials, aids and materials in the food industry, obtaining information from the departments concerned, to ensure production, according to the company's production plan.

CR 1.1 The supply of raw materials and auxiliaries is determined, according to the needs, using the information of the production departments on: stocks, suppliers, costs and other necessities, according to company policy.

CR 1.2 Supplier offers are selected, depending on the quality, price, warranty, delivery time of the products and approval procedure.

CR 1.3 External order orders are processed, following delivery times and the provisioning calendar.

RP 2: Manage the receipt in the warehouse of the external supplies and finished products, in the food industry, verifying the entry controls of each commodity according to the production plan of the company to ensure the distribution of the same.

CR 2.1 Information about supplies and finished products to be received on each day or period is transmitted to the warehouse's reception staff, giving the appropriate documentation, in accordance with the work instructions, the checks and records to be carried out.

CR 2.2 The controls established at the receipt of supplies are elaborated, checking their execution and compliance with the instructions of the company's production plan.

CR 2.3 Data regarding: quantities, characteristics, dates, supplier and carrier are determined by means of the input records of each commodity, being required by the warehouse control system.

CR 2.4 The documentation for each batch of finished products is elaborated, considering the results of the controls performed in the warehouse, so that its characteristics correspond, complying with the plan of quality previewed.

CR 2.5 Supplies before reception in the warehouse are controlled, valuing the results of the controls: quantities, dates, supplier, characteristics, among others and the approval procedure, depending on the quality plan of the company.

CR 2.6 External supplies are monitored, controlling the degree of supplier compliance in delivering supplies, comparing the agreed delivery terms and conditions with the quality plan.

RP 3: Manage the storage and preservation of finished products, raw materials and auxiliaries, as well as the supply of products to ensure the functioning of the production plant in the food industry, according to the company's production plan.

CR 3.1 The cleaning and operating conditions of the warehouses and equipment are monitored, according to the cleaning and maintenance plan and in case of observed deviations, restoring the anomaly, according to guidelines marked in the production plan.

CR 3.2 The criteria for the location of the goods in the warehouse are determined, taking into account the characteristics of the products, the identification and the optimal use of the resources, according to the technical instructions of storage.

CR 3.3 The conditions for the preservation of perishable products and the system of control of the deciduous, are incorporated in the work instructions, in order to avoid losses according to the quality plan.

CR 3.4 The characteristics, in relation to quantities, as well as the flows, moments, destinations and intermediate stores of the products to be supplied, are established, according to the production programs.

CR 3.5 The transport in the plant and inside the warehouse, is organized, setting the conditions, regarding the circulation of the vehicles, itineraries, intermediate and final points, respecting the safety conditions and minimizing the costs, according to the procedure of internal traffic of goods.

CR 3.6 The fulfillment of the production supply output record is verified, according to the output system determined in the production plan.

CR 3.7 The instructions for the work for the management of the warehouse are elaborated, considering needs, characteristics of the staff and working conditions, according to the quality plan.

CR 3.8 The stocks of raw materials and auxiliaries are organized in relation to the production and supply programs, making corrections when deviations are detected.

CR 3.9 The systematic to verify inventories in warehouse management is established, investigating possible differences in relation to stock controls.

RP 4: Manage the issue of external orders in the food industry, meeting the specifications and demands received, to ensure the conditions of shipment, according to the company's production plan.

CR 4.1 The issue of external orders is programmed according to the characteristics of the order, (stock in storage, deadlines, distance, itineraries, costs), according to the contract document.

CR 4.2 The warehouse staff is organized to coordinate the required orders, specifying the work instructions and the corresponding documentation.

CR 4.3 The storage and, where applicable, shipment of expired or rejected products, is available, informing the departments involved to decide on their destination in accordance with the established procedure.

CR 4.4 The issuance of the external orders is organized, monitoring the lots, the protection of the same, the registration of exit and the documentation that accompanies it, according to the operating procedures of the company.

CR 4.5 The transport in both the supplies and the expeditions is organized, considering costs and according to programs and calendars established in the production plan of the company.

RP 5: Make purchases, by selecting suppliers/customers, negotiating the conditions and closing operations in the food industry, according to the specifications received, to ensure that orders or purchases are suitable, according to the company's production plan.

CR 5.1 The arguments for the sale of products are defined, using the company's objectives and image, the characteristics and qualities of the products and the market situation.

CR 5.2 New suppliers/customers are selected, meeting the approval requirements set by the company.

CR 5.3 The plan of visits to suppliers and/or clients is established, organizing the corresponding program of visits.

CR 5.4 The plan of concerted visits with suppliers and/or clients is carried out, through structured interviews, applying sales techniques, depending on the characteristics of the supplier or customer, the demand and the supply, the company's own and the company's policy.

CR 5.5 The treatment and handling of the food products to be managed and the "market" techniques that could be used, is transmitted to the supplier/customer if necessary.

CR 5.6 The purchases are negotiated with flexibility, depending on the conditions established by the company and the type of customer/supplier in question.

CR 5.7 The closing of the sales transactions is carried out, controlling that the conditions and characteristics of the order or purchase, (prices, discounts, transport, ports, delivery times, method of payment and other conditions), are within the margins established by the company, according to the customer/supplier and clearly specified in the signed contract.

CR 5.8 The characteristics of the sales operations already closed, are communicated to the corresponding department, according to the established procedure.

CR 5.9 The supplier/client file is kept up to date periodically, evaluating the executed operations, according to the company's production plan.

RP 6: Support the advertising and promotion of products along the distribution channel, intervening in the advertising and promotional campaigns of new products in the food industry, according to company policy, to ensure marketing, according to the company's production plan.

CR 6.1 Advertising and promotional campaigns are exposed and explained in detail to customers, according to the established market plan.

CR 6.2 The information: producers, suppliers and/or customers, among others, on the advertising and promotional campaigns of the company is transmitted, according to the plan of production and sale established.

CR 6.3 The features and benefits of the products, current and potential customers are informed, according to the communication plan.

CR 6.4 The launch of new products is established, applying test and market tests, with the specific R & D department.

CR 6.5 Test, recall and sample recognition application information is obtained, according to the Department of Marketing, about the launch of new products.

CR 6.6 Data information and the results of promotional campaigns are obtained both on the witness markets and on the final markets.

RP 7: Collaborate in the control over the distribution network of the company, according to the contract document, to meet the objectives of the conditions contracted with the distributors in relation to the characteristics of the raw materials and auxiliary, complying with the productive plan of the company.

CR 7.1 The tokens with the characteristics of each distributor's raw and auxiliary materials are updated, incorporating the changes produced in the approval procedure.

CR 7.2 Information on the conditions for the preservation and handling of products is transmitted to distributors to avoid deterioration.

CR 7.3 The distributor relating to exclusivities, raw materials and auxiliaries is checked, verifying its compliance in relation to: sales prices, promotional campaigns, delivery times and after-sales services.

CR 7.4 The distribution channel that affects the flow and rotations of products, stock breaks and distribution coverage, is analyzed to see if there are any anomalies that have arisen or predictable, proposing corrective actions.

RP 8: Transmit the information demanded by the company about the product and the market in the food industry, conducting surveys of new trends, tastes and needs to customers to establish their marketing policy.

CR 8.1 The tastes and needs of the food products market are obtained, probing customers on brand positioning, quality, packaging, price, according to the market plan.

CR 8.2 The variations in the price, characteristics or commercial conditions of the competition are analyzed, according to the established ratios, according to the operating procedure.

CR 8.3 New trends in the tastes or needs of the food products market are detected, in the process of preparing the relevant report, according to the established procedure.

CR 8.4 The sampling of the products of the competition is carried out according to the market plan established by the company.

CR 8.5 Information obtained from the food sector is transmitted, documented, to the marketing department.

CR 8.6 The evaluation of the products of the competition is carried out, analyzing the variations of prices, characteristics and commercial conditions, among others.

CR 8.7 The "merchandising" techniques used in the sector are analyzed, as well as the promotional or advertising campaigns of the competition, taking into account the market ratios and the established market plan.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. Base software and specific management and warehouse control applications. Data control and transmission equipment and devices, barcode scanner. Equipment and storage facilities.

Products and results:

Sourcing of raw materials, aids and materials in the food industry. Supervision of the reception of the warehouse of external supplies and finished products. Management of storage and conservation of finished products, raw materials and auxiliaries. Organisation of the dispatch of external orders in the food industry. Selection of suppliers/customers and buyers. Advertising and promotion actions of products along the distribution channel. Control along the company's distribution network in the food industry. Transmission of the information demanded by the company on the product and the market in the food industry.

Information used or generated:

Address goals for warehouses. Stock and inventory controls. Criteria for classification, storage and preservation of goods (supplies, finished products, rejections). Cost data relating to storage. Production programmes with supply needs. External orders. Supplier relationships, distributors, customers, carriers. Transport systems recommended according to types of goods. Machinery and equipment operating manuals used in the warehouse. Sales zone detail. Sales and purchase forecasts established by the company. Market research on the sector, brands, prices, preferences and others. Brand positioning. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 2: SCHEDULE AND MANAGE PRODUCTION IN THE FOOD INDUSTRY

Level: 3

Code: UC0557_3

Professional realizations and realization criteria:

RP 1: Schedule different manufacturing lines, in collaboration with other involved areas, considering costs to ensure the continuity of production processes, complying with the production plan.

CR 1.1 Production targets are set under the advice of other departments involved, according to the production plan.

CR 1.2 Production is planned in collaboration with other areas of the company, using the most appropriate techniques according to the production plan.

CR 1.3 Risk and uncertainty in the different scheduled production lines are evaluated using the required techniques according to the production plan.

CR 1.4 Processes are scheduled, taking into account the overall costs and costs of the project, using calculation tools according to the production plan.

CR 1.5 Production programs are subject to contrast (or consideration) with other areas involved in accordance with production policy.

RP 2: Schedule the quantities and flow of raw materials, auxiliaries and materials necessary, considering production needs, in accordance with the production operating procedures to ensure the production plan in the food industry.

CR 2.1 The quantities, characteristics and flow of raw materials, auxiliaries and materials required in the manufacture of food products are programmed from the production department in accordance with the manufacturing plan.

CR 2.2 The production schedule is carried out, taking into account the needs and stocks, the orders of the customers and the reduction of production costs according to the company's policy.

CR 2.3 Production needs are valued and prioritized, taking into account the availability of human and material resources according to the production operating procedure.

CR 2.4 Manufacturing orders are processed, taking into account production needs and delivery times according to the shipment schedule.

RP 3: Control production in the food industry, considering human resources, using management tools, according to the control plan programmed to ensure the production plan.

CR 3.1 Work areas in the food industry are available, within the production line, using the management tools, according to the production plan.

CR 3.2 Human resources are selected and classified within the work areas of the production line, in accordance with the human resources management procedure for manufacturing.

CR 3.3 Machinery, equipment and ancillary facilities in the food industry are selected and classified within the work areas of the different production lines, in accordance with the established plan.

CR 3.4 The information needs for the management of production in the food industry are detected and collected according to the established plan.

CR 3.5 Production control is set, using management tools according to the given plan.

CR 3.6 The efficiency and production efficiency ratios in the food industry are controlled by the measurement tools established according to the programmed control plan.

CR 3.7 Production in the food industry is put into operation under the supervision of the areas involved according to the manufacturing needs.

CR 3.8 The preventive maintenance of the machines in the production line is controlled, preparing a maintenance plan, in order to guarantee its availability.

RP 4: Coordinate the work group in the food industry according to the scheduled control plan, taking into account the operations of the process, the resources available and the performance, to follow the plan of functions and competencies established in the company.

CR 4.1 The awareness and awareness of staff is developed with techniques that meet the company's human resources management policy.

CR 4.2 The assignment of tasks and responsibilities of each worker is made by allowing the group to execute and complete the operations in accordance with the stated objectives.

CR 4.3 The training and training needs of the human team are detected and established in a register in accordance with the company's specific plan.

CR 4.4 The human team is directed and coordinates with the established management tools, taking into account the required characteristics.

CR 4.5 The interpretation of the instructions is provided, through ongoing advice from the staff in charge.

CR 4.6 The promotion channels and incentives are taken into account in the attitudes of participation, initiative and creativity of the workers in charge.

RP 5: Control the production process in its different phases in the food industry, according to the control plan programmed to ensure the manufacturing plan.

CR 5.1 The control types at the inspection points are determined, according to the production control plan.

CR 5.2 Production standards are secured in the process line and according to the production schedule.

CR 5.3 The deviations detected in production are corrected by the systems set out in the production control plan.

CR 5.4 The responsibilities of basic production control are established within the manufacturing line taking into account operational and human resource management procedures in manufacturing.

RP 6: Collaborate in the management of production costs in the food industry, using the calculation tools, according to the production plan to ensure the established accounting system.

CR 6.1 The costs of materials, products and equipment are established, using the necessary valuation and inventory systems according to the production schedule.

CR 6.2 Labor costs are set, using the inventory valuation systems according to the production schedule.

CR 6.3 The costs of the end products are established using the necessary valuation and inventory systems according to the production schedule.

CR 6.4 The established production costs are assessed with other areas involved in accordance with the production schedule.

CR 6.5 The inventories of the identified costs are fully managed and sent to the department involved for approval in accordance with the production schedule.

RP 7: Participate in the organization of work risk prevention activities in the food industry, programmed in the specific productive unit according to company policy and applicable regulations to preserve safety.

CR 7.1 The management of occupational risk prevention is done by supporting other responsible and/or involved departments and in accordance with the production schedule.

CR 7.2 The management of prevention activities is made known to the staff involved through working sessions according to the production schedule.

CR 7.3 The effectiveness and efficiency required in the management of the prevention of occupational risks is carried out by participating in the verification with the responsible department.

CR 7.4 The plan is subject to periodic evaluation and review through internal or external audits in accordance with the policy of safety and health care, collaborating on the plan by providing information and/or documentation as required.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. "Software" on the basis and specific applications of production management and programming in the food industry. Data control and transmission equipment and devices, barcode scanner. Food production and engineering equipment and facilities. "Software" for the processing of data on machine maintenance history.

Products and results:

Manufacturing lines in collaboration with other involved areas scheduled according to production plans. Programming of the quantities and flow of raw materials. Controlled production, taking into account manufacturing needs. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the organization of work risk prevention activities in the productive unit, in accordance with company policy.

Information used or generated:

Direction targets for production. Production controls. Criteria for classification and production priorities. Cost data relating to production. Production programmes with supply needs. Characteristics and prices of raw materials and auxiliaries. Catalogues and information on machinery and production equipment. Technical information about the product: characteristics, production process and its influence. Characteristics of the finished products. Recommended production systems according to types of food. Machinery and equipment operating manuals used in the production. Lists corresponding to the state of the machines. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 3: COOPERATING IN THE IMPLEMENTATION AND DEVELOPMENT OF THE QUALITY AND ENVIRONMENTAL MANAGEMENT PLAN IN THE FOOD INDUSTRY

Level: 3

Code: UC0558_3

Professional realizations and realization criteria:

RP 1: Collaborate on quality plan management (GPC) activities in the food industry, according to the company's production plan, for its application.

CR 1.1 The collaboration in the management of the quality plan is carried out in the determination of information flows with the involvement of the entire organization, ensuring its compliance, in favor of the functional relations and the transmission of the organizational processes in order to reach a level of competitive quality in the market, rationality of costs and continuous improvement of the process.

CR 1.2 The collaboration in the management of the quality plan is carried out on the basis of the elaboration of the documentary support, referring to forms and formats of work instructions or specific processes, so that once completed, they constitute the records of traceability, complying with the objectives and activities fixed by the company.

CR 1.3 The collaboration in the management of the quality plan in the food industry is established in relation to the elaboration of proposals for improvement of the procedures of management of the quality plan, complying with the objectives and activities fixed by the company.

CR 1.4 The collaboration in the management of the quality plan is carried out according to the development of internal and/or external audit processes, according to the quality plan of the company.

CR 1.5 The collaboration in the management of the quality plan and the management of food security is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing required quality criteria for food suppliers.

CR 1.6 The collaboration in the quality plan and food safety management is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of the certification systems.

RP 2: Collaborate on organizational activities in the development of the Environmental Management Plan (PGM) in the food industry, in order to achieve sustainable development of the activity, meeting the objectives and activities set by the company.

CR 2.1 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of the documentary support referred to forms and formats of the work instructions or specific processes, so that, once completed, they constitute the records of traceability, according to the objectives and activities fixed by the company.

CR 2.2 The collaboration in the management of the Environmental Management Plan is carried out in the development of internal and/or external audit processes, in accordance with the comprehensive quality system, meeting the objectives and activities set by the company.

CR 2.3 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of proposals for improvement in the management of the same meeting with the objectives and activities fixed by the company.

CR 2.4 The collaboration in the Environmental Management Plan in the food industry is established in relation to the elaboration of proposals to improve the management procedures of the Environmental Management Plan, meeting the environmental objectives and activities set by the company.

CR 2.5 The collaboration in the management of the Environmental Management Plan is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing the required environmental criteria for food suppliers.

CR 2.6 The collaboration in the Environmental Management Plan is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of the certification systems.

RP 3: Propose process and product improvement actions in the food industry through the analysis of quality indicators, control and evaluation of results, complying with the company's production plan according to the objectives and activities established.

CR 3.1 Process improvements, referred to: quality, environmental management, reduction of costs or reduction of forces, among others, are established based on the information obtained in the diagnosis of the causes that motivate the non-conformities, the situations out of control and the deviations detected in the established control values.

CR 3.2 Critical control points are determined, based on the data collected in the measurement of numerical results of sample analysis and interpretation of statistical and biographical data, related to the processes and products obtained.

CR 3.3 The deviations or changes detected in the quality of the product are transmitted to the department or responsible person.

CR 3.4 The documentation on the monitoring of quality, environmental and personnel management is elaborated, in accordance with the established rules, allowing easy interpretation according to the objectives and activities set by the company.

CR 3.5 The flow of information that allows staff to participate in quality and environmental management improvements is established, in accordance with the established rules, in accordance with the objectives and activities set by the company.

CR 3.6 Documentary management that ensures the conservation, updating, access and dissemination of quality and environmental information is developed, in accordance with established standards, in accordance with the objectives and activities set by the company.

RP 4: Collaborate in the development of a system for monitoring and controlling critical control points (HACCP) for food security throughout the production process in the food industry to maintain food safety, according to the company's production plan, according to established guidelines.

CR 4.1 The potential dangers of food contamination are identified in the points, areas and operations that are carried out throughout the production process.

CR 4.2 Corrective measures are determined to manage the identified hazards of food contamination.

CR 4.3 The preventive measures established for every possible danger are controlled, following the guidelines established by the company.

CR 4.4 Regular reviews of food hazard analysis and critical control points (HACCP) are carried out, monitoring corrections and verifications whenever operations are modified or new operating conditions are established, following the guidelines established by the company.

CR 4.5 The information in the analysis of the data and reports of the production process of the food industry is recorded, archiving it in order to ensure the quality of the product, following the established procedure, to ensure the traceability and to introduce improvements of process and product.

CR 4.6 The periodic training plan on hygiene and food safety is verified to be regularly delivered to all operators.

RP 5: Control compliance with legal requirements and product quality regulations, according to established guidelines to ensure consumer safety.

CR 5.1 The legislation of the different administrations affecting the food industry applies to ensure compliance with the required specifications.

CR 5.2 The consequences arising from the application of the legislation are disseminated and made known to the company's staff for its correct compliance.

CR 5.3 The degree of compliance with the voluntary standards adopted by the company is identified, studying possible modifications or improvements.

CR 5.4 The voluntary rules selected, are implemented and operated on the basis of the same, requesting their possible certification.

CR 5.5 The established and certified provisions and standards are kept up to date and continuously revised in those phases of the process affected by the standard.

RP 6: To carry out the activities of information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS), in the food industry, according to the company's production plan, according to established guidelines.

CR 6.1 The objectives of training and information, in the implementation, development and maintenance of the Integral Quality System are defined, involving staff in the food industry.

CR 6.2 Information/training activities for the achievement of objectives are programmed, selecting material and personal resources and identifying materials capable of producing impact on the food industry.

CR 6.3 The training/information actions for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS), are defined, by means of the instruments and evaluation criteria, adjusting them to the functional needs of the staff in charge, readjusting measures of the actions and evaluating the results of the training plans/information imparted.

CR 6.4 Compliance with the (GSC) and (SGCM) in the food industry ensures, by developing a participatory and collaborative environment, by raising the awareness of the workers in their care and the implementation of the implementing protocols.

Professional context:

Production media:

Food security management software. Software for environmental prevention and control.

Products and results:

Quality Plan Management (GPC) activities and food security in the food industry. Activities carried out in the development of the Environmental Management Plan (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and product quality regulations. Activities carried out on information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS).

Information used or generated:

Legislation, regulations and technical-health regulations applicable to the sector. Drawings of the facilities for the implementation of the L + D and D + D programmes (cleaning, disinfection and disintering, deraising). Reports of hygienic audits. Relationship of human resources. Quality manual. General procedures, operations and work instructions. Quality control records. Letters of service. Parameters to be analyzed, limits of the same and influence on the final product. Result of quality analysis and testing (internal and external). Instruction manuals for quality control devices and equipment. Characteristics and formats of the final products, including information to be collected on labels and labels. Other certificates. Environmental regulations and regulations applicable to the sector. Plan for the control and minimisation of waste. Analytical reports on the control of environmental parameters. Reports of audits, diagnostics and ecoaudits. Relationship of human resources. Food, Community Directives, Regulations, Royal Decrees. Ministerial Orders, Laws, applicable. Environmental legislation, prevention of occupational hazards and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 4: DEVELOP PROCESSES AND DETERMINE OPERATIONAL PROCEDURES FOR THE PRODUCTION OF CEREAL AND CANDY DERIVATIVES

Level: 3

Code: UC0562_3

Professional realizations and realization criteria:

RP 1: Establish the requirements for the quality and production of raw and auxiliary materials involved in the production of products derived from cereals and sweets, as established in the general production plan for the development of the operational processes, complying with the applicable regulations on the prevention of occupational risks, the environment, and food safety.

CR 1.1 The characteristics of the raw materials (semolina cereals, dairy products, legumes, among others) and auxiliaries (additives, adjuvants, yeasts, among others) are fixed, as well as their concentrations of use in the production of cereal and sweet derivatives, their storage and useful life time.

CR 1.2 The ratio of the qualities of the raw and auxiliary materials is established, fulfilling the production requirements of products derived from cereals and sweets.

CR 1.3 The margins or tolerances of the characteristics of the raw materials and auxiliaries are defined, in the light of the general production plan, the products derived from cereals and sweets to be produced, the technical means available and the rules applicable.

CR 1.4 The ratio of approved suppliers of raw and sweet raw materials to cereals and sweets is defined, considering the alternatives offered by suppliers and meeting the production costs set out in the overall production plan.

CR 1.5 The characteristics of the current and finished products in the cereal derivatives and candy industry such as physico-chemical, nutritional, commercial presentations, storage and storage conditions are established on the basis of production orders.

CR 1.6 The raw and auxiliary materials are established, verifying, that they meet the required specifications of the general production plan.

RP 2: Develop the processes of processing of cereal and candy derivatives, fixing for each operation the equipment, regulations, conditions and parameters of quality control, according to the general plan of production, complying with the applicable regulations of prevention of occupational risks, environment and food safety.

CR 2.1 Processing processes (heat transfer, food processing, reduction of size and other), of cereal and candy derivatives, are determined according to the general production plan with the available material and human means.

CR 2.2 The basic operations of the processes for the manufacture of cereal and sweet derivatives (transport of matter, cleaning and preparation of grains, milling, mixing, filtration, separation, among others), are established, associating the elements required in their development (the equipment and machinery), the conditions of execution, the flow or direction of progress of the product and the parameters of quality control.

CR 2.3 The basic treatment of raw materials in the processes of processing of cereal and sweet derivatives (mechanical moulding, kneading, heat or cold heat treatments) is determined, considering the incoming and outgoing products, the time of the transformations produced and the systems and types of control.

CR 2.4 Quality control guidelines are defined according to the overall production plan to meet the final requirements, the levels of cleanliness that ensure a production in hygienic conditions and the safety measures required to avoid the risks and to suffer accidents at work or occupational diseases.

CR 2.5 The data and information to be recorded are established on the development of the different stages of the process of processing of cereal and sweet derivatives.

RP 3: Develop the operational procedures for the manufacture, packaging and packaging of cereal and candy derivatives, to define the flow of the product, the stages, its sequencing and the equipment according to the general production plan, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.1 The characteristics of the jobs and the required qualifications of the operators involved in the execution of the process for the preparation of cereal and sweet derivatives are defined in accordance with the general production plan.

CR 3.2 The proposal for the distribution of machines and equipment of operations is established, considering the norms regarding the provision of human and material resources, avoiding interference in the process and ensuring compliance with the applicable regulations on the prevention of occupational risks.

CR 3.3 The instruction manuals for the operating procedures for the manufacture, packaging and packaging of cereal and sweet derivatives are made, considering the specifications of incoming and outgoing products, the control parameters tolerances, measurement and corrections systems, operating times (including the set times and expected incidents), treatments, products, methods and periodicity of cleaning.

CR 3.4 The management paths are developed in such a way that each operator has the manual or technical product instructions for the execution of the work instructions.

CR 3.5 The instructions for the manufacture of cereal and candy derivatives are transmitted to production operators, including specifications for incoming and outgoing products, control parameters, tolerances, measurement and corrections systems, machine tools and regulations, operating times and machine tuning, as well as incidents in accordance with the established techniques and characteristics of the machines used, the controls and tests to be carried out and the margins of tolerance.

CR 3.6 The processes developed in the packaging and packaging of products derived from cereals and sweets are determined, considering the conditions of time, quantity and quality required.

CR 3.7 The packaging stages after packaging and the data required in the traceability check are established, taking into account the packaging product.

CR 3.8 The failures or alterations during the packaging and packaging process are identified as well as the indicated corrections, as set out in the overall production plan.

RP 4: Organize the technical documentation for the development and control of the process of processing of grain and candy derivatives, complying with the requirements of the general production plan.

CR 4.1 The system and management support in the process of processing of cereal and candy derivatives is determined by facilitating the classification, codification of the documents, preservation of the volume of information, systematic updating, rapid access and transmission, as established in the general plan of production of the company.

CR 4.2 The generated documentation relating to the process is encoded according to the system set in the overall production plan.

CR 4.3 The information of both internal or external origin on the product or the production process for the production of cereal and sweet derivatives is classified, encoding it according to the established systems.

CR 4.4 The records for tracking traceability systems are monitored as well as hazard analysis and critical control points.

CR 4.5 Productive processes are graphically represented in phase, block, bar, product flow, or any other type of representation.

CR 4.6 The information of the data and documentation received is obtained in order to introduce improvements in the development of the production process for the production of cereal derivatives and sweets.

Professional context:

Production media:

Specific devices for data transmission. Equipment and programs applied to the development of processes. Specific programmes for automatic systems, programming consoles, personal computers. Automatic recorders of environmental control parameters (temperature, humidity, suspended particles).

Products and results:

Quality and production requirements for raw and auxiliary materials, established. Processes, processes for the manufacture and packaging of cereals and sweet products, developed. Technical documentation for the development and control of the process, organized.

Information used or generated:

General production plan and objectives of the company and individuals of its unit. Quality plan. Technical data sheets for products and equipment. Supplier/supplier databases and their products. Control plan for suppliers. Instructions and/or specifications on supply or replacement processes (order points, warning systems). Specifications for inbound and outbound products with the tolerance margins set. Process development. Manual of production procedures. Specific instructions on manual procedures. Parameters to control and influence of the same in the product. Relationship of human resources, their qualification and organization. Instruction manuals on the handling of equipment and the use and maintenance of machines and equipment. Specifications on the roles and responsibilities of each job. Hygiene manuals in the food industry. Plan for the formation of food handlers. Technical recommendations for the cleaning and disinfection of equipment and installations. Manuals for the use of cleaning equipment. DDD Plan (Disinfection, Disinfection, and Eradication). General rules governing the sector. Internal rules on security. Waste plan. Final batch documentation. Parts of work and incidents. Records of the self-control system. Results of "in-situ" quality testing. Information on the functioning of the process and the safety and hygiene measures. Applicable rules for the prevention of occupational, environmental and food safety risks.

COMPETITION UNIT 5: CONTROL THE PROCESSING OF CEREAL AND CANDY DERIVATIVES AND THEIR AUTOMATIC PRODUCTION SYSTEMS

Level: 3

Code: UC0563_3

Professional realizations and realization criteria:

RP 1: Control compliance with the requirements of the reception and storage of raw materials (semolina cereals, dairy products, legumes, among others) and auxiliaries (additives, adjuvants, yeasts, among others), according to the general plan of production, to ensure the internal supply of the unit of production of cereals and sweets, and the coordination between the different jobs.

CR 1.1 The quality of the receiving raw materials (semolina cereals, dairy products, legumes, among others) and auxiliaries (additives, adjuvants, yeasts, among others) for the production of products derived from cereals and sweets, is controlled, verifying that it complies with the established according to the plan of production of the company, in terms of species, size, freshness, quantity, physical state, as well as the conditions of the transport.

CR 1.2 The completion of the documentation corresponding to the receipt of the raw materials (semolina cereals, dairy products, legumes, among others) and auxiliaries (additives, adjuvants, yeasts, among others) is controlled, verifying that it complies with the established in the general plan of production of the company.

CR 1.3 The errors or discrepancies in the state, quantity or quality of the raw materials derived from cereals and incoming sweets, are verified, verifying that they are detected, applying the parameters and conditions that determine the rejections of the raw materials and additives, issuing the corresponding report on their acceptance, reservations raised or rejected.

CR 1.4 The reception of raw and auxiliary materials provided for in the preparation of cereal and sweet derivatives, the interpretation and coding of labels and labels, is controlled by verifying that it is carried out as required in the development of the general production plan, as well as the marking of the incoming goods, enabling their subsequent identification or localization.

CR 1.5 The unpacking and unpacking of the raw and auxiliary materials received from cereal and sweet derivatives is controlled, verifying that the established in the general plan of production is fulfilled, depositing the residues in the marked points of the company.

CR 1.6 The buffer of incoming raw and auxiliary materials in the manufacture of cereal derivatives and sweets is checked, verifying that it is carried out with the means of transport, optimizing the available space (points, disposition, and maximum and minimum amount), ensuring the synchronization, among the various jobs or sections, complying with the established in the general plan of production.

CR 1.7 The internal supply is secured to the manufacturing lines, making it according to the warehouse, fixing characteristics (order procedures, points, moments and forms of delivery) that guarantee the compliance of the established in the general plan of production of the company in the elaboration of cereal derivatives and sweets.

CR 1.8 The characteristics of the transport in plant of the raw materials (semolina cereals, dairy products, legumes, among others) and auxiliaries (additives, adjuvants, yeasts, among others), is controlled, verifying that it is carried out by means of itineraries, minimizing the times and routes, with the required means and conditions, assuring the integrity of the products and indicating the safety measures.

CR 1.9 The definition and characterization of finished products, by-products and residues (quantias, moments of departure and points of destination), is verified, verifying that it is carried out in collaboration with other units or services, guaranteeing the continuity of the productive processes, fulfilling the established in the general plan of production of the company in the elaboration of cereal derivatives and sweets.

RP 2: Track first-level maintenance (preparation and cleaning), machines and equipment for the manufacture, packaging and packaging of cereal and sweet derivatives from the maintenance plan to ensure the operation of the equipment, complying with the applicable regulations on the prevention of occupational risks.

CR 2.1 The area of production of cereal and sweet derivatives is controlled, verifying that it is kept clean and in the conditions required for its use, complying with the requirements of the maintenance plan of the company.

CR 2.2 The layout of the machines and equipment for processing and packaging is checked, noting that it is established according to the production program, obtaining the sequence and synchronization of operations, as well as the use of the space.

CR 2.3 The preparation of the required equipment (changes of tools, formats, rules and operational status of the equipment, among others), in the preparation of cereal and sweet derivatives is controlled, verifying that it is the required one, according to the established production program, carrying out the corresponding operations (changes of tools, formats and reglages), complying with the established in the plan of maintenance of the company.

CR 2.4 Stop and start operations in the manufacture of cereal and candy derivatives are controlled, verifying that they are carried out, according to the required sequences, in compliance with the requirements of the production plan of the company.

CR 2.5 The corrections detected in the operation of the equipment are made, advising the maintenance service, as required, complying with the requirements of the maintenance plan of the company.

CR 2.6 The compliance of the first level maintenance programs, of the equipment and machinery required in the manufacture of cereal and sweet derivatives, is checked, verifying that it is carried out according to the requirements of the plan of maintenance of the company.

CR 2.7 The first level maintenance actions of the equipment and machinery for the manufacture of products derived from cereals and sweets are controlled, verifying that it is assigned to the own plant personnel or to the maintenance personnel, depending on the nature of the same, controlling the execution of the required works, avoiding, interferences with the production process.

CR 2.8 Cleaning, disinfection and sterilisation of areas, equipment and machinery, (calendars, schedules, staff, conditions and signage), is controlled, verifying that they are met, as set out in the company's cleaning and disinfection plan.

RP 3: Control the maintenance of the first level of auxiliary facilities and services required in the production of cereal and candy derivatives, based on the general maintenance plan of the company.

CR 3.1 The controls and regulation of auxiliary plant services (pressure, steam, cold and heat), are carried out, verifying that they are carried out, as established in the general plan of maintenance of the company, in the equipment and processes of production of cereal and sweet derivatives.

CR 3.2 The regulation of the production equipment is controlled, verifying that it is carried out as required in the general maintenance plan, adapting the needs and consumption to the capacity of generation of the auxiliary facilities and services.

CR 3.3 The stop and start operations of the auxiliary facilities and services are controlled, verifying that they are performed according to the sequences set out in the manuals or work instructions.

CR 3.4 The handling of the auxiliary services facilities is checked, verifying that it is carried out, in compliance with the safety measures in the production of cereal and candy derivatives.

CR 3.5 The anomalies in the auxiliary services are controlled, the required corrections are made or the maintenance teams are notified for execution.

CR 3.6 The first-level maintenance programs of the auxiliary equipment for the production of cereal and sweet derivatives are controlled, verifying that the specialized services are entrusted, avoiding interference with the production processes, according to the maintenance programs established in the company.

RP 4: Verify compliance with grain and candy processing requirements to ensure compliance with the company's overall plan.

CR 4.1 The application of the prior treatment of selection, cleaning, preparation, cutting, rehydration, fermentation and other of the raw materials for obtaining the products derived from cereals and sweets that require it, is verified by verifying that it is carried out, using the useful ones established for this purpose, complying with the requirements of the plan of production of products derived from cereals and sweets.

CR 4.2 The regulation of parameters in the conditioning of the raw materials required in the production of cereal derivatives and sweets of selection by species, removal of impurities or contaminants, control of the size of particle or desired fraction, temperature of the water of rehydration or fermentation conditions, among others, is controlled verifying that it is met with the established in the plan of production.

CR 4.3 The flowcharts of the processes for the production of cereal and sweet derivatives (obtaining flour from cereals, legumes, semolas, among others) are controlled, verifying that they are carried out in each phase or stage, indicating the characteristics and conditions of execution (parameters to be controlled: times, temperatures, relative humidity, air speed and others), representing the required values and the actions in case of deviations, complying with the requirements of the production plan of the company.

CR 4.4 The beginning or continuity of the process is inspected, verifying that it is determined according to the flow of the product, and the development of the different operations of the production process, avoiding interruptions or arrests.

CR 4.5 The causes of the possible deviations from the production process for the production of cereal and sweet derivatives are noted, ordering the operator or maintenance service to take the required actions at the stop or the redriving of the affected operations.

RP 5: Control established performance indicators (in quantity and quality), to verify compliance with the overall production plan, solving possible contingencies in the manufacture of cereal and candy derivatives.

CR 5.1 Staff performances and the various operations of the process (availability of the equipment, raw materials required and consumables) are checked, verifying that they are carried out over time, as required in the corresponding instructions and manuals of the production process, so that the control parameters are maintained within the established ranges, subhealing possible deviations.

CR 5.2 The rhythm of operation of the machines and equipment for the manufacture of cereal and sweet derivatives is inspected, verifying that it complies with the instructions of production, according to the general plan of production of the company.

CR 5.3 Performance ratios in the manufacture of products derived from cereals and sweets, (in quantity and quality), are checked, verifying that they are in accordance with the general plan of production of the company.

CR 5.4 The filling process is found to be performed manually or automatically, as specified, checking the weights of the individual units.

CR 5.5 The information of the results of the tests of self-control is obtained, proposing corrections of the operating conditions, reaching the required quality.

CR 5.6 The compliance with the hygiene and safety measures laid down in the production plans for products derived from cereals and sweets, is controlled, verifying the elimination of risks, improving the way of acting of the worker or incorporating complementary measures at the time required.

CR 5.7 The achievement of the programmed objectives (quantity, quality, times, consumption and costs), is controlled, verifying that it is carried out, introducing in case of deviations, the corrections required in the process.

RP 6: Control the execution of packaging and packaging processes in the production of cereal and candy products to verify compliance with the general production plan and the applicable food packaging and safety regulations.

CR 6.1 The sequence of the stages of the process of packaging of cereals and sweets, is checked, verifying that they are carried out, establishing the rhythm of feeding of the product, according to the available equipment, complying with the requirements of production of the general plan of the company.

CR 6.2 The tuning, the adjustments and changes of the equipment formats, the process of packaging of cereal derivatives and sweets, are controlled, verifying that they are adjusted to the product to be packaged and/or to be packaged, complying with the plan of maintenance of the company.

CR 6.3 The control parameters of the packaging and packaging equipment of cereal and sweet derivatives (formed, filled, sealed, closed, empty, incorporation of inert gas, labelling and other), are controlled, monitoring that are regulated, complying with the production requirements of the general plan of the company.

CR 6.4 The type of packaging used, is checked, verifying that it is required in the production instructions.

CR 6.5 The sampling and verification actions in the process of filling of cereal and sweet derivatives are controlled, verifying that they are carried out in compliance with the requirements of the production plan.

CR 6.6 The collection and transfer of waste materials for packaging and packaging and discarded products derived from cereals and sweets, is controlled, noting that it is carried out by avoiding the accumulation of waste and minimizing the environmental impact.

CR 6.7 Data printed on labels and labels are controlled, verifying that the applicable regulations are met, ensuring traceability of the traceability system.

CR 6.8 The flow of materials and products is checked, verifying that it takes place in such a way that there are no gaps, in the processes of packaging and packaging of cereal and sweet derivatives, applying the corrective measures in case of deviations, restoring the balance of the production process.

CR 6.9 The information of the results of the process of packaging and packaging of products derived from cereals and sweets is recorded in the support and form indicated in the general plan of production of the company.

CR 6.10 The storage of the packaged and packaged products is controlled, verifying that it is carried out according to the lots, codes and marks, in the space and in the position for its location and handling.

CR 6.11 The compliance with environmental conditions (temperature, relative humidity and air speed, among others), which must gather the different storage areas for cereal and sweet derivatives, raw materials and auxiliaries, is checked, according to the applicable regulations, by restoring the conditions in case of deviation.

CR 6.12 The documentation to accompany in the expedition of the products derived from cereals and sweets, is controlled, verifying that the requirements of the plan of production of the company are met.

RP 7: Check the production of grain and candy derivatives from automated central panels to maintain the continuity of the production process according to the overall production plan.

CR 7.1 The regulation of the parameters of the programmable automatons (temperature, pressure, quantities, concentrations, partial and total processing times), is controlled, verifying that it is carried out according to the instructions of the general plan of production of the company.

CR 7.2 The monitoring of the actions to introduce the data required in the production of cereal and sweet derivatives is carried out using a keyboard/computer or programming console, using an appropriate language in the production of cereal and sweet derivatives, fulfilling the requirements of the general plan of production of the company.

CR 7.3 The simulation of the program on screen and machine (vacuum), is controlled, determining the possible existing faults.

CR 7.4 The required corrections and adjustments are made from automated central panels in the production program for cereal and sweet derivatives.

CR 7.5 The adjustments to the manipulator and automatons programs (product, format, packaging type, product quantity and other changes) are checked, verifying that new production approaches are established.

CR 7.6 The anomalies are detected in the development of the automatic process of production of cereal and sweet derivatives, providing corrective measures in the unit, according to the general production plan.

Professional context:

Production media:

Manipulators, programmable automatons and software applied to the organization and programming of production. Heat and cold generation equipment, steam boilers. Equipment for the transport of fluids and solids. Volcadoras. Extraction equipment. Compressors. Fans. Blowers. Suction equipment. Scales. Drum crabs. Separators. Densimetric tables. Resting, maceration tanks. Rotary dryers. Cyclone separators. Filters. Sanded roller mills, smooth, with scraping blades, of hammers. Accelerators. Sifting. Storage chambers (refrigeration and freezing) and freezing tunnels. Chambers of rest, fermentation and controlled fermentation. Convection, conduction, radiation or mixed tunnel ovens. Labor train. Amassadoras. Formators. Boleadoras. Plastonators. Laminators. Harinators. Blitters. Dividers. Refiners. Boixets. Pailas. Conchadoras. Scary. Banadoras. Brightening bulbs. Vibrators. Hydraulic press. Alkalinization reactors. Molders, Graggers. Extrusioners. Lyophilizers. Squillers, Trochelators. Dredges. Cochoras and cochids to vacuum. Flour dryers. Protective devices in equipment and machines. Conveyor and/or cooling belts. Metal detectors, of light signals, of movement, of shapes. Packaging lines: training and preparation of containers, filling-dispenses with vacuum, aseptic, closing, labelling, sealing machines. Packing lines: forming of the support, packer, stitching, fitting, retracting, palletizers, rutters. Pallet trucks. Control panels. Computer-assisted manufacturing systems and programmes. Equipment and facilities security elements and devices.

Products and results:

Processes for the manufacture, packaging, presentation and packaging of products derived from cereals and sweets, controlled. Products made from fermented masses (bakery and bakery). Products made from puffed or sponged masses, of sugar masses. Industrial pastry products. Food paste, couscous. Biscuits, biscotes and the like. Turrums, mazapbreads, polvorons and the like. Snacks, snacks and breakfast cereals. Candy and other treats. Chocolate, chocolates and substitutes. Technical documentation of products and processes, elaborated. Process operations schedules, controlled.

Information used or generated:

General production plan and objectives of the company and individuals of its unit. Quality plan. Technical data sheets for products and equipment. Specifications for inbound and outbound products with the tolerance margins set. Parameters to control and influence of the same in the product. Process development. Manual of production procedures. Specific instructions on manual procedures. Relationship of human resources, their qualification and organization. Instruction manuals on the handling of equipment and the use and maintenance of machines and equipment. Specifications on the roles and responsibilities of each job. Hygiene manuals in the food industry. Plan for the formation of food handlers. Technical recommendations for the cleaning and disinfection of equipment and installations. Manuals for the use of cleaning equipment. DDD Plan (Disinfection, Disinfection, and Eradication). General rules governing the sector. Waste plan. Final batch documentation. Parts of work and incidents. Records of the self-control system. Results of quality tests in situ. Information on the functioning of the process and the safety and hygiene measures. Safety signage. Applicable rules for the prevention of occupational, environmental, packaging and food safety risks.

COMPETITION UNIT 6: APPLY ANALYTICAL AND SENSORY CONTROL TECHNIQUES FOR THE PROCESS OF PROCESSING OF CEREAL AND SWEET DERIVATIVES

Level: 3

Code: UC0564_3

Professional realizations and realization criteria:

RP 1: Control the sampling (sampling, conditioning, preparation and storage) of raw materials, auxiliaries, intermediate and final products in the manufacture of cereal and sweet derivatives in process to carry out physico-chemical, microbiological and sensory controls, according to the quality plan.

CR 1.1 Sampling throughout the production process for the production of cereal and sweet derivatives is controlled, planning the periodicity of the controls (usual, occasional, unique), depending on the means available, the economic cost, the conditions of the sample, meeting the requirements of the quality plan.

CR 1.2 The sampling of raw and auxiliary materials, of intermediate and final products derived from cereals and sweets, is controlled, verifying that it is carried out under quality control standards and is representative, fulfilling the conditions (form of the intake, frequency of sampling, conditions of the intake, size of the same, number of samples and others), established in the protocols of production.

CR 1.3 The instrument (volumetric material, graduated and/or calibrated, incubation and sterilization equipment, among others), used in sampling throughout the production process for the production of cereal and sweet derivatives, is checked, verifying its sterilization in the sampling of microbiological tests.

CR 1.4 The operations of coding, marking, transfer, preservation and storage of the samples are controlled, verifying that they are carried out according to the requirements of the quality control, until the moment of their analysis, differentiating according to the raw materials, intermediate and final product.

CR 1.5 The record of sampling on the media is set, indicating person, when the take, instrument or technique used, product batch, and number or reference was made as a control.

CR 1.6 The container containing the sample, in the laboratory, opens, taking precautions during handling and with the asepsis required in the quality plan.

CR 1.7 The removal of the remains or residues from the sampling, is verified, verifying that it is carried out in the form indicated in the protocols of action, avoiding or minimizing the possible environmental impact of the same.

RP 2: Control the quality of raw materials, auxiliaries, intermediate and final products, packaging and packaging, cereal derivatives and sweets in process, by means of physical-chemical and rheological tests to verify compliance with the quality parameters of the general production plan.

CR 2.1 The physical, chemical and rheological controls and the periodicity of the same (usual, occasional, unique) are defined according to the available means, the economic cost, the conditions of the sample and the requirements of the quality plan.

CR 2.2 The conditioning of the work area and use in physical, chemical and rheological tests is proven according to the technique to be applied in the quality control of cereal and sweet derivatives.

CR 2.3 The reagents and means are prepared, according to the technique to be used in the quality control of cereal and sweet derivatives.

CR 2.4 Equipment and equipment (pH meter, pharograph, among others), are calibrated for physico-chemical tests, according to the specifications collected in the technical sheets.

CR 2.5 The sample taken from cereal and sweet derivatives for the test is prepared, according to the protocol of action, depending on the type of the same (liquid, solid, surface sample, bulk or packaging), complying with the established protocol of the quality plan.

CR 2.6 The physico-chemical analysis (humidity, ash, acidity, texture, colorimetry, among others) is carried out throughout the production process, in flours, products of galletheria, chocolates and pasta, among others, using the laboratory material, equipment and reagents required in the analysis protocol.

CR 2.7 The rheological analysis of flours (amillograma, alveogram, pharograph, among others) is performed, using the required laboratory equipment and material in the analysis protocol.

CR 2.8 The quality of the containers for obtaining cereal and sweet derivatives is controlled, determining the physical parameters (porosity, stagnate, refolding and other), following the protocols of analysis and guaranteeing the preservation of the product.

CR 2.9 The quality of the packaging in the manufacture of cereal and sweet derivatives is controlled, checking the tightness of the containers and ensuring the quality of the final product packaged.

CR 2.10 The storage or disposal of the sample remains and the disposal of the waste from the tests carried out, it is proven to minimize the environmental impact of the same.

CR 2.11 The work in the physico-chemical analysis laboratory is carried out, checking that the work areas are kept free of elements that could hinder the actions or could be dangerous, applying the safety measures in the handling of toxic elements and using the personal protective equipment and the protection of the equipment.

RP 3: Get information from the physico-chemical and rheological tests carried out on cereal and candy derivatives to establish corrective measures throughout the production process.

CR 3.1 The numerical calculations and graphical representations are made using the analysis formulation, the physico-chemical and rheological tests, checking the limits laid down in the instructions for the quality control of cereal and sweet derivatives.

CR 3.2 The results report is produced, including the data in the batch, number or reference of the report, date of the report, identification of the sample, details of the technique used and the calibration and/or control of the equipment used, interpreting results with the signature of the person responsible.

CR 3.3 The results obtained in the analytical controls are recorded in the required support, including the date of the control, the person who performed the analysis, the equipment and the technique used, archiving the records in the intended support.

CR 3.4 The corrections are established in the production processes in case of deviations observed in the results of the analytical controls of the physico-chemical and rheological tests, proposing the modifications in the sampling points, quantity of sample and frequency of sampling, taking into account the requirements of the production department.

RP 4: Carry out microbiological tests in process to control the existence of microorganisms in raw materials, auxiliaries, intermediate and final products derived from cereals and sweets.

CR 4.1 The microbiological analytical method to be used and the periodicity of the controls (usual, occasional, unique) are defined according to the micro-organisms that are intended to isolate, identify and quantify, the available means, the economic cost, the conditions of the sample and the requirements of the quality plan.

CR 4.2 The conditioning of the work area and use in the microbiological tests of cereal and sweet derivatives is checked, verifying that the applicable food safety regulations are met.

CR 4.3 The culture media and other reagents are prepared, according to established protocols for microbiological testing in the quality control of cereal and sweet derivatives.

CR 4.4 Equipment and equipment for microbiological tests are calibrated, depending on the specifications in the technical sheets.

CR 4.5 The samples for the test are prepared, according to the protocol of action, in conditions of cleanliness and asepsis, carrying out the digestion of the sample and the appropriate decimal dilutions preventing the contamination through the personnel and the environment.

CR 4.6 The seeding and incubation of the media is carried out, setting the parameters of temperature and time required for the microorganism to isolate.

CR 4.7 The colony count and the calculation of the number of microorganisms in the sample is carried out by colony counting equipment, following the analysis protocol.

CR 4.8 Isolated microorganisms are identified, using the technique of microscopic staining and observation and/or biochemical assays, following the analysis protocol.

CR 4.9 The sterilization of the residues of the microbiological analyses is checked before their elimination, minimizing the possible environmental impact of the same.

RP 5: Get information from the microbiological tests carried out on cereal and sweet derivatives, to establish corrective measures throughout the production process.

CR 5.1 The numerical calculations and interpretation of results of the microbiological tests are carried out, checking the limits of acceptance established in the applicable regulations (witness/absence of pathogens, maximum number of microorganisms and sample volume of non-pathogens).

CR 5.2 The report of results in the microbiological controls, is elaborated, including data relating to the lot, number or reference of the report, date of the same, identification of the sample, detail of the technique used and the calibration and/or control of the equipment used, the interpretation of the results and the signature of the responsible.

CR 5.3 The results of the microbiological controls are recorded according to the instructions of the quality plan, including the date of the control, the person who carried out the analysis, the equipment and the technique used, verifying the storage of the records.

CR 5.4 The corrections are established in the production processes in case of deviations in the results of the microbiological controls, proposing modifications in the sampling points, sample quantity and frequency of sampling, taking into account the requirements of the production department.

CR 5.5 The work in the microbiology laboratory is carried out, checking that the work areas are kept free of elements that can hinder the actions or can be dangerous, applying the safety measures in the handling of toxic elements and using the personal protective equipment and the protection of the equipment.

RP 6: Carry out operations of organoleptic control of cereal and sweet derivatives, using appropriate sensory and instrumental analysis to control the quality and propose new products, according to the general quality plan.

CR 6.1 The sensory and/or instrumental method to be used and the periodicity of the controls (usual, occasional, unique) is defined according to the organoleptic characteristics to be determined in the product derived from cereals and sweets under study, taking into account the available means, the economic cost, the conditions of the sample and the requirements of the quality plan.

CR 6.2 The work area and elements are prepared in the organoleptic control (plates, cups, tasting booths and others) of cereal and sweet derivatives, as set out in the quality plan.

CR 6.3 The grain and sweet derivative sample is conditioned for organoleptic analysis under the protocols.

CR 6.4 The tasting chips are made according to the type of test to be performed (affective or hedonic, discriminative or descriptive) reflecting the sensory characteristics and scales depending on the type of sample to be examined.

CR 6.5 Sensorial tests are controlled, verifying that they are performed under the required conditions and by prepared personnel.

CR 6.6 The status of the patterns to be used is checked in the sensory and instrumental analysis of cereal and sweet derivatives.

CR 6.7 The instruments of the instrumental analysis of organoleptic characteristics (colorimeters, viscosimeters, densimeters and texturometers, among others) are calibrated for the study of aromatic components derived from cereals and sweets.

CR 6.8 The storage or disposal of the sample remains and the elimination of the waste from the instrumental analyses, is verified by minimizing the possible environmental impact of the same.

RP 7: Get information from the organoleptic control of cereal and sweet derivatives, to establish corrective measures throughout the production process.

CR 7.1 The mathematical, statistical and graphical representations are performed with the data obtained in the sensory and instrumental analyses.

CR 7.2 The results obtained in the sensory and instrumental controls are recorded in the form indicated in the instructions of the quality plan, including the date of the control, the person responsible, the equipment and technique used, verifying the storage of the records in the established support.

CR 7.3 The appropriate modifications or corrections in case of deviations in the quality parameters established for this product, are proposed valuing the data obtained in the sensory and instrumental analyses, relating them to the data obtained in the physico-chemical analyses and checking that they are within the intervals established in the quality plan.

CR 7.4 The results report is prepared including the data relating to the lot, number or reference of the report, date of the report, identification of the sample, details of the technique used and the calibration and/or control of the equipment used, the interpretation of the results and the signature of the person responsible.

CR 7.5 The sensory and instrumental analyses are performed, checking that the work areas are kept free of elements that can hinder actions or can be dangerous, applying safety measures in the handling of toxic elements and using individual protective equipment.

Professional context:

Production media:

General laboratory material (glass, cork, rubber, metal). Calculator. Computer equipment. Scales.

Sampling instruments (pipettes, probes, suitable containers). Instruments and apparatus for measuring the physical and physico-chemical parameters of substances: Apparatus for melting point, colorimeter, densimeter, refractometer, viscosimeter, pH-meter, polarimeter, texturometer, polarograph, chromatographers, alveograph, amitrograph, reofermentometer, consistograph. Material for basic operations (filters, decanters, centrifuges, distillers, extractors). Volumetric and/or calibrated volumetric material. Incubation and sterilization equipment (stove, autoclave). Optical equipment (magnifying glass, microscope and accessories). Galleries/ID batteries. Microbial count material, laminar flow cabin. Auxiliary equipment (gas, electricity, vacuum, distilled water).

Products and results:

Sampling of raw materials, auxiliaries, intermediate and final products in the manufacture of grain derivatives and sweet, controlled. Intermediate and final products, controlled, by chemical, physical and microbiological analysis. Analysis records. Sensory analysis, carried out.

Information used or generated:

Sample codes, sampling labels, sampling procedures. Calibration plan for laboratory equipment. Protocols and procedures for analysis. Specifications for precision and sensitivity of apparatus and instruments and manual of use thereof. Data recording documents and identification and measurement results expressed in the unit and accuracy required. Error tables of the material. Tables of experimental errors. Sampling tab. Historical material. The laboratory's occupational health and safety programme. Programme of good environmental practice for the laboratory. Data from the analyses and controls carried out in the production of flour, biscuits, bakery and pastry products, chocolates, pasta and feed. Analytical and sensory reports of results.

TRAINING MODULE 1: WAREHOUSE MANAGEMENT AND MARKETING IN THE FOOD INDUSTRY

Level: 3

Code: MF0556_3

Associate with UC: Manage the supplies, warehouse and expeditions in the food industry and perform marketing support activities

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze procurement and procurement programs, according to a logistics plan.

CE1.1 To express the points to be taken into account in the elaboration of a plan of supply of goods according to the plan of logistics established by the company.

CE1.2 Use the systems to calculate the supply needs of different materials from the expected consumption.

CE1.3 To estimate the appropriate rate of supply for the various materials, depending on their characteristics and consumption and the supply plan.

CE1.4 Precise the conditions of submission and information of orders, according to the procurement procedure, in order to avoid errors and confusion at the reception.

CE1.5 Identify factors to be taken into account in the selection of raw materials, auxiliaries and other materials to be purchased, according to the established procedure.

CE1.6 In a scenario of production needs, where an order is placed:

-Calculate the quantities of each commodity for a production cycle.

-Detailed the characteristics that materials must meet.

-Calculate the optimal order size.

-Estimate the price of the order.

-Perform the shopping calendars and merchandise receipts.

-Fulfill order forms to quote providers, as well as conditions, for the company's interior.

C2: Evaluate the stock management systems of raw materials, auxiliaries and semi-finished food products according to the logistics plan.

CE2.1 Determine the total results of an inventory, in accordance with the criteria established for the production of inventories. From stock data in store (number, quantity, classes, prices).

CE2.2 Analyze possible causes of disagreement between registered stocks and counts performed.

CE2.3 Describe stock management and control procedures.

CE2.4 Describe the various product cataloging systems, in order to enable them to be properly located afterwards.

CE2.5 Describe the variables that determine the storage cost, according to the established ratios.

CE2.6 Rate movements and stocks of raw materials, consumables and finished products, according to the supported accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 Recognize and manage the methods of calculation and representation of the various stock levels (minimum, safety, medium and maximum), as well as the rate of rotation thereof.

CE2.8 In a scenario where you provide the initial value of different types of stocks, storage costs, rhythms, and cost of production and purchase operations, merge tables, and data from a physical count:

-Classify stocks by applying some of the most common methods.

-Calculate the average storage and manufacturing period.

-Identify buffer points, volumes, and conditions required.

-Identify stock count differences based on estimated balance, arguing for possible causes.

-Prepare the appropriate control documentation.

C3: Analyze the processes of storage, internal distribution and handling of the various supplies of the food industry, according to the established operating procedure.

CE3.1 Identify the different areas of a type warehouse and describe the general characteristics of each warehouse.

CE3.2 Describe the essential phases of the process of storage of goods and supplies, according to the operational plan, identifying the tasks necessary to properly carry out the storage cycle, grouping them around jobs.

CE3.3 Characterize variables that affect the organization of a warehouse, deducting the effects of each of them in spatial distribution planning.

CE3.4 Recognize the most widely used media handling of food products, their applications and capabilities, specifying the applicable safety and hygiene measures.

CE3.5 Associate the means and procedures for handling goods to the different types of products, taking into account the physical characteristics of the products, as well as the spaces, easements and tours in storage and plant.

CE3.6 Describe the conditions and precautions to be taken in the storage of food products and others (cleaning products, by-products, waste, packaging, packaging), in accordance with the plan of good handling practices.

CE3.7 Determine the environmental conditions necessary for the storage of products, according to the labels and guides of good practice.

CE3.8 Determine, by means of sketches, the internal distribution of the different products based on the internal distribution guides.

CE3.9 Represent possible flows and internal product paths to optimize the space, time, and use of the products.

C4: Feature models of reception, expedition and transport plans, of application in the food industry, based on established guidelines.

CE4.1 Identify the characteristics of the different means of transport and the environmental conditions necessary to move food products.

CE4.2 Recognize and interpret the regulations on protection in the transportation of products from the food industry.

CE4.3 Identify and specify the different types of packaging most commonly used, depending on the types and means of transport.

CE4.4 List the most relevant data to be included in the label, relating to the identification of the goods or the recommended handling conditions.

CE4.5 Describe the information that should and/or may be included in a label, relating to its purpose in terms of identification, qualification and guidance on the composition and conditions of consumption of the food product.

CE4.6 Recognize and interpret the business rules governing the contracts for the transportation of food products.

CE4.7 To differentiate the responsibilities of each of the parties involved in the carriage of goods (seller, carrier, buyer, potential intermediaries), as well as the deadlines and conditions for the complaint of deficiencies.

CE4.8 Relate the means and procedures for loading, unloading and handling of goods with the characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 List and describe the checks to be carried out on the raw materials and other consumables, in order to be able to give the approval to its reception and to accept provisional or definitively the goods, as well as on the presentation of the finished products in order to be able to give the go-ahead to their expedition.

CE4.10 Point out the response capabilities, to incorrect batch receive cases.

CE4.11 In a practical scenario, of food products to be issued or received, where the available means of transport are detailed:

-Calculate the required volume of the means of transport.

-Identify and quantify the most important conditions to consider in the choice of the means of transport and select the most appropriate.

-Confect transport routes based on the destination of the goods.

-Determine the flow and itineraries, the means to use, and the applicable safety and hygiene measures in batch loading/unloading.

-Point out the guidelines to be followed in the receipt and/or dispatch of lots (documentation to complete or review, checks and tests to be carried out to give the conformity).

-Calculate the periods, means necessary for the complete attention of an order, from its notification to storeroom.

C5: Apply the techniques in the negotiation of the conditions of purchase and in the selection and evaluation of the customers/suppliers, in accordance with the approval procedure.

CE5.1 Explain the different stages of a trading process of sales conditions.

CE5.2 Identify and describe the most commonly used trading techniques in the purchase and sale.

CE5.3 Interpret the Mercantile Law that regulates sales contracts.

CE5.4 Describe the most important points to consider in a purchase and sales request.

CE5.5 Identify the most frequent types of sales contracts, distinguishing and recognizing the general clauses of the optional and describing the commitments made by each party.

CE5.6 Describe the applicable communication techniques in information and care situations to suppliers/customers.

CE5.7 Detailed the phases that make up a personal interview for commercial purposes.

CE5.8 Identify methods of collecting information about customers/suppliers and indicating the essential data that should be included in a master file.

CE5.9 Recognize the essential criteria that apply in the selection of supplier/customer offers/demands.

CE5.10 In a mock telephone interview and/or personal contact with a customer/provider, to start negotiations:

-Characterize the caller to set behavior patterns during the communication/negotiation process.

-Get accurate information for mutual personal identification and contract needs/possibilities.

CE5.11 In a practical hiring scenario, establish a plan that looks at the following aspects:

-Estimation of the respective needs, strengths and weaknesses.

-Identification of the main aspects of the negotiation and the most appropriate technique.

-Exposition of product characteristics and their suitability for the client's needs.

-Exposition of the contract's conditions of departure in a clear and precise manner.

-Estimate of possible concessions, valuing their cost and the limits in the negotiation.

CE5.12 In a practical scenario, in the case of different options, in which conditions of purchase, guarantees and level of service are expressed, conditions or recommendations of the company:

-Evaluate the degree of compliance.

-Select the one that best suits the defined goals.

-Point out points of the offer that could be negotiated by estimating the cost of the changes.

-Develop a justified counter-offer as a basis for further negotiation.

C6: Analyze the different sales patterns in the industry and the food trade and their importance, according to the market plan.

CE6.1 List the objectives that the sales function is intended for.

CE6.2 Explain and differentiate the different types of sales in certain products, depending on the style, product, or customer.

CE6.3 Relate food product lines with employee styles, highlighting the advantages and disadvantages in each case.

CE6.4 Identify products that are especially suited to the personal sale type, reasoning for inclusion.

CE6.5 Describe the functions that a sales agent can develop.

CE6.6 Different types of contractual relationships that can unite a seller with an entrepreneur.

CE6.7 List the methods used to calculate the sales function and the part corresponding to each seller.

CE6.8 Highlight the most important skills for a sales agent, pointing out some techniques for improvement.

CE6.9 Describe the most current after-sales services in the food industry, their evolution over time and the role that the sales agent represents in them.

C7: Get information about products and markets in the food sector, making a first interpretation of them based on established instructions.

CE7.1 Interpret information about price regulation campaigns, marketing regulations, and international commodity and food product markets.

CE7.2 Specify the most commonly used information collection techniques in commercial research.

CE7.3 Describe the main action guidelines to be observed by pollsters in the development of their work.

CE7.4 Identify and describe the main statistical data used in commercial research and the subsequent interpretation of the results.

C8: Characterize the advertising, promotion and animation actions of the point of sale and the objectives they intend, according to the policy and strategy of the food business.

CE8.1 Describe the most commonly used types, media, and advertising media and promotional media.

CE8.2 Explain the general objectives of advertising and promotion and the implications it can entail in commercial activity.

CE8.3 Define the variables to be controlled in advertising or promotional campaigns, to assess the results.

CE8.4 Describe the most commonly used techniques in public relations and their objectives.

CE8.5 Differentiate between buyer and consumer and their influence when setting a campaign.

CE8.6 Characterize the main needs and motivations classifications and ways to cover them.

CE8.7 Differentiate between different types of purchase (by impulse, rational and suggested) and the influence they exert on them various factors, such as fashion, advertising campaigns, point of sale and prescriber.

CE8.8 Explain the functions and objectives that a storefront can have and the influence sought in the consumer by the techniques of window dressing.

CE8.9 Identify and explain the main "merchandising" techniques used in commercial food establishments.

CE8.10 Identify the parameters used in calculating the optimal linear and how to control them for the benefit of the products.

CE8.11 In a practical scenario, about details of the sale in an establishment:

-Calculate the yields per square meter and per linear meter of shelving.

-Calculate the effectiveness of the implementation of products at different locations in the premises, taking into account their food product character.

-Get the minimum and optimal linear for a particular food item.

-Indicate hot and cold spots.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.8; C4 with respect to CE4.11; C5 with respect to CE5.10, CE5.11 and CE5.12; C8 with respect to CE8.11.

Other capabilities:

Act quickly in problematic situations and not just wait.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Food industry logistics, inventory management techniques applicable to the food industry

Basic concepts.

Parts that integrate it.

Logistics activities: sourcing of products. Supply cycle. Cycle of expedition. Qualitative determination of the order.

Quantitative Order Determination: Continuous Review Systems. Periodic review systems. Deterministic models. Probabilistic models.

Demand forecast: constant-level models. Models with trend. Seasonal models. Regression models.

Planning for the needs of MRP materials I.

Planning for distribution needs. DRP.

Supply Chain Management (Supply Chain Management).

2. Transport of food goods

External transport: means of transport. Types. Features.

Conditions for the means of transport of food products: protection of shipments. Environmental conditions. Packaging depending on the type of transport. Tag out. Symbols. Meaning. Minimum particulars.

Transport contract: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of warehouses in the food industry. Stock management in the food industry

Planning for the warehouse organization.

Inventory management techniques.

Distribution of jobs and instructions for the job in the warehouse.

Material Needs Planning (MRP).

Planning for Distribution Needs (DRP).

Warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Storage of other non-food commodities.

Incompatibilities.

Damage and defects derived from storage.

Distribution and handling of goods in storage.

Security and hygiene in storage processes.

Stock types. Controls. Causes of discrepancies.

Raw materials, auxiliaries, finished products, in-course, packaging and packaging.

Stock valuation. Methods. Prices: medium, weighted average, LIFO, FIFO.

ABC Product Analysis.

Documentation for stock control.

Management tools for sorting production.

Detection and search for information that is considered interesting for ordering production.

The collection of informational dossiers to ensure or improve the production plan.

The methods and the measurement and control ratios of the production.

The efficiency and efficiency ratios measurement control plan for people and products.

4. The process of trade negotiation and the purchase and sale in the food industry, the market, the consumer and the distribution in the food industry

Prospecting and preparation.

The negotiation process.

The Sales Process.

Communication in the process of negotiation and sales: function of communication. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Terms of Sale. The contract. Regulations.

Control of trading and trading processes.

The negotiation power of customers and suppliers. Influencing factors.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal sale. Elements.

The market, your classes.

The consumer/buyer.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and channel.

Relationships with the distributors.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the management of supplies, warehouse and expeditions in the food industry and the performance of marketing support activities, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: ORGANIZATION OF A FOOD PRODUCTION UNIT

Level: 3

Code: MF0557_3

Associated with UC: Schedule and Manage Production in the Food Industry

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Classify the different methods of programming and production planning in relation to different management techniques according to company policy.

CE1.1 Analyze the production objectives required by the company policy.

CE1.2 Analyze different production scheduling assumptions using the PERT, CPM (Critycal Point Method), ROY and set targets.

CE1.3 In a scenario of a production line, programmed according to the objectives set, the following aspects:

-Analyze the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define productions for each unit of time and corresponding work rates.

-Set priorities and relationships between activities.

-Perform the graphical representation of the production program.

CE1.4 In an assumption, define and classify the overall costs and costs, according to the corresponding operating procedure.

CE1.5 Analyze the different production programming methods designed in conjunction with other involved areas, in accordance with company policy.

C2: Evaluate different programs of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 Analyze and study the needs of raw materials, products and materials in the production line according to the manufacturing plan.

CE2.2 Classify manufacturing orders with respect to the product to be manufactured according to the shipment schedule.

CE2.3 Analyze the different machines, equipment and facilities used in the production in the food industry according to the corresponding manufacturing program.

CE2.4 Analyze different manufacturing order records using as reference various records models according to the production schedule.

CE2.5 In a scenario of production needs, according to the production schedule:

-Calculate the quantities of product and raw materials to enter the production line.

-Detailed the characteristics to be met by the required materials.

-Perform a calendar of entries on the production line.

C3: Classify the different methods of production management according to patterns established in the production schedule.

CE3.1 Identify and analyze the different work areas of the production process according to the manufacturing program.

CE3.2 Analyze the different strata of human resources according to their characteristics, functions and competencies within a production unit according to the operating procedure of human resources management in manufacturing.

CE3.3 Describe the characteristics of the machinery, equipment and facilities regarding their inclusion in the production line according to the operating procedures.

CE3.4 Collect, manage and analyze documentation and records regarding the management, management and control of the production unit according to the work procedures.

CE3.5 Associate the means and manufacturing procedures to the different types of products, taking into account the physical characteristics of the products and the spaces, easements and tours in the plant.

CE3.6 Describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good handling practices.

CE3.7 Determine the necessary environmental conditions for the products, according to the production plan.

CE3.8 Determine, by means of sketches, the internal distribution of the different machines, equipment and installations based on the internal distribution guides for the production of lines.

CE3.9 Represent the flow and internal routes of final, semi-finished products and raw materials to optimize the space, time and use thereof.

CE3.10 In a practical scenario, according to the established production program:

-Define the online production control ratios.

-Analyze the ratios controls set on the production line.

C4: Identify the task allocation systems for the areas, teams, and people in a production unit.

CE4.1 Analyse the different methods of raising awareness and awareness of the human production teams according to the training procedure.

CE4.2 Evaluate the different methods of management and management of the work staff following the guidelines of the training procedure.

CE4.3 Classify human equipment in relation to the production unit according to the management procedure of the unit.

CE4.4 List the aptitudinal and actitudinal characteristics that a human team must gather in relation to a characteristic production unit.

CE4.5 Explain methods for evaluating personnel based on instructions, initiative, participation, and other worker attitudes.

CE4.6 Define parameters and constants to be taken into account in the development of a preventive maintenance planning of the production line machines.

C5: Examine the production control program with the ratios set according to the manufacturing program.

CE5.1 Analyze the different types of control based on specialized bibliography according to the production program.

CE5.2 Evaluate the different types of production standards made with reference patterns according to the production schedule.

CE5.3 Classify the different types of standards measurement, their systems and advanced information according to the production schedule.

CE5.4 List the characteristics to be collected by personnel with responsibility for control of production according to the manufacturing process.

CE5.5 In a scenario of a production line, analyze the following aspects:

-Determine errors that are susceptible to occurrence.

-Set the methodology for error analysis.

-Determine the typology of preventive control.

C6: Evaluate manufacturing costs in a production unit in accordance with established operating procedures.

CE6.1 Calculate the costs of raw materials, equipment and facilities in a production unit, proceeding subsequently to its analysis and classification according to the production program.

CE6.2 Analyze the different types of fixed and eventual labor costs in a production unit according to the manufacturing program.

CE6.3 Calculate fixed and variable food production costs according to their typology in a production unit according to the manufacturing program.

CE6.4 Rate the overall production costs in a characteristic unit according to the established technical instructions.

CE6.5 Define contrast measures to reduce the different production costs identified in a unit according to the objectives set by the company.

CE6.6 Generate, collect, and archive different inventories and production cost documents in a production unit according to the data management procedure.

C7: To analyze the plan of prevention of occupational risks implanted in a unit of production in the food industry according to the plan of production.

CE7.1 Characterizing the different labor risks of a food industry-type production unit.

CE7.2 Recognize the typology of the identified occupational risks and list specific measures to minimize or eliminate them, in accordance with the company's security policy.

CE7.3 To analyze a safety and health plan of type a unit of production of the food industry and to define corrective and/or preventive actions in their case, according to the plan of production.

CE7.4 Classify the different occupational diseases and accidents, their causes and solutions according to the safety plan.

CE7.5 Classify and characterize the different individual protective equipment and emergency programs according to the production schedule.

CE7.6 Explain an emergency program and possible response capacity in a food industry production unit, in accordance with applicable regulations.

Capabilities whose acquisition must be completed in a real work environment:

C1 from CE1.3; C2 from CE2.5; C3 from CE3.10; C5 from CE5.5.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Productive structure of the food industry

Sectors.

Types of companies. Size.

Productive systems.

Organization: Functional areas and departments.

2. Planning, organisation and control of production in the food industry

Basic concepts: definitions, evolution, and parts that integrate it.

Importance and objectives: differences between planning and control.

Sharing of competencies and functions.

Production programming: programming objectives. Programming techniques: PERT, CPM, ROY. Terminology and symbology in the programming. Programming of production in a random context. Risk and uncertainty. Project programming according to cost.

Management and control of production: information needs. Material needs. Human resources: classification and measurement methods. Management and management of human teams: relations, assignment of tasks, advice, motivation and assessment of personnel. Equipment, machinery and facilities in the food industry. Ability to work. Areas of work: posts and functions. Production launch.

3. Process control, cost management in the food industry. Applicable rules in the food industry

Control Types.

Standards making.

Measurement of standards and patterns.

Correction of errors: responsibilities.

Error Analysis. Preventive control.

Elements, parameters, and constants to develop preventive maintenance of production machines.

General cost concepts.

Goods and equipment costs. Calculation.

Labor costs.

Production and end product costs. Calculation.

Control of production costs.

Occupational Risk Prevention Audits.

Job Risk Prevention Plans according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Security in the food industry and emergency situations, as applicable.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the programming and management of production in the food industry, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: QUALITY AND ENVIRONMENTAL MANAGEMENT IN THE FOOD INDUSTRY

Level: 3

Code: MF0558_3

Associate with UC: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Recognize the quality plan of the company and its relation to the quality policy of the company.

CE1.1 Describe the main techniques and tools used in quality management.

CE1.2 Relate quality objectives with possible techniques to use.

CE1.3 Identify and apply the most commonly used statistical tools in quality control.

CE1.4 Recognizes the main models of quality systems, identifying the elements that integrate them and the necessary steps for their implementation and development.

CE1.5 In a practical scenario, of developing company quality objectives, according to the established management model:

-Describe quality objectives, verifying information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the objectives imposed in the company's quality policy.

-Verify the quality management documents that exist in the company, checking their definition of definition, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the quality management system of the company and the reality of the company.

C2: Analyze the company's environmental management plan, in accordance with the established environmental management system.

CE2.1 Classify the food industries with respect to the impact of their activities on the environment.

CE2.2 Group and order the types of waste discharges and other impacts generated by the food industry according to their characteristics, the amount produced and the danger to the environment.

CE2.3 Identify environmental protection regulations, points related to the different environmental risks of the food industry and interpret its content.

CE2.4 Rate the incidence that the company has the adoption of the mandatory protection measures provided for in the environmental regulations, recognizing the influence of environmental management in the technological evolution of some procedures of elaboration of the food industry.

CE2.5 Describe the methods of environmental prevention and control used in the food industry.

CE2.6 In a practical scenario of implementing the environmental management plan in the company:

-Define the environmental objectives of the company, according to the environmental management system of the company and verify the information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the objectives imposed in the company's environmental policy.

-Verify the quality management documents that exist in the company, checking their definition of definition, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the quality management system of the company and the reality of the company.

-Describe the systems, most used in companies, in the treatment of waste, byproducts and discharges.

C3: Develop quality and environmental records, proposing actions to improve the process and the product.

CE3.1 In a practical process of manufacturing process by product and process technical information, and by company quality objectives:

-Determine the basic requirements and general characteristics of supplies and procedures for their control, such as sampling, test equipment, operating modes, acceptance or rejection criteria, test results and test frequencies.

-Develop a process control plan, identifying: control points and variables or parameters to be controlled, such as inspection procedures for each control point, conditions and frequency of sampling, necessary equipment or inspection instruments, as well as the mode of operation and the recording of the results.

-Identify those responsible for taking action decisions in each of the most likely cases of deviation from the ideal manufacturing conditions.

-Prepare for a given inspection point a control result record tabs.

-Determine the treatments of non-compliant materials and products.

-Determine the mechanisms that ensure the flow of information.

-Select the appropriate operations for waste recycling.

CE3.2 In a practical scenario of a certain stage of the manufacturing process with the technical information and product characteristics of inputs and outputs:

-Identify key quality indicators for the completion of the self-assessment process.

-Define proposals for measuring and evaluating the indicators of quality and environmental impact identified.

-Define the basic characteristics for continuous improvement and its application to the practical scenario.

-Interpret the results performed with report on them, and the proposed corrective measures.

-List the types of environmental problems that need to be addressed at that stage and evaluate the results of the measures to minimize the impact.

C4: Characterize and apply control procedures for operations where there are potential hazards of food contamination, as well as hazard analysis and critical control points (HACCP) systems.

CE4.1 Explain the general concepts of the hazard analysis system and critical control points and detail the steps followed to consider a possible failure as a critical point.

CE4.2 Identify and manage the methodology used in the detection of critical points, valuing the importance that the food industry processes have the existence and control of the critical points.

CE4.3 Develop and evaluate a plan for risk analysis, identification and control of critical points for a particular food product, complying with the generic measures established.

CE4.4 Determine how the resolution and follow-up of non-conformities or incidents are carried out.

CE4.5 In a scenario of production, packaging and packaging:

-Recognize the hazards associated with the operations sequences that make up the process and determine whether they are critical control points, according to the decision tree.

-Evaluate the dangers and propose preventive measures for their control.

-Perform a management table where all hazards, critical control points, preventive control measures, surveillance and verifications are identified.

-Determine the critical limits associated with each hazard based on the operations that make up the process.

-Verify the existing hygiene management documents in the company, checking their definition degree and that the language used is accessible to all members of the organization.

-Verify the implementation of general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, traceability of products, food handling, certification of suppliers, good practices for handling and waste management and waste water).

-Rate the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and quality and food safety regulations that a particular product must meet to ensure consumer safety.

CE5.1 Verify and verify compliance with existing legislation affecting the product.

CE5.2 Identify voluntary and mandatory standards that affect the product.

CE5.3 Check that their dissemination has been made to all the company's jobs, in accordance with the existing legislation affecting the product.

CE5.4 To verify the implementation of the voluntary regulations and to enforce them, operating on the basis of them and guaranteeing certification.

CE5.5 Distinguished procedures and documentation used for approval, certification and standardization on quality issues.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.5; C2 with respect to CE2.6; C3 with respect to CE3.1 and CE3.2; C4 with respect to CE4.4; C5 with respect to CE5.1 and CE5.4.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Quality and Productivity in the Food Industry

Fundamental concepts: perceived quality, process quality, product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5S.

The mechanisms for improving food quality. Corrective and preventive actions.

The formulation of the "Plans for improvement" and "annual objectives".

2. Quality Management System in the Food Industry

Planning, organization, and control.

Quality Management System (GSC) documentary support: Quality manual. Quality procedures. Certification of Quality Management Systems.

Quality costs: quality cost structure. Valuation of cost data.

Normalization, certification and approval.

International standards applicable in the field of quality.

International regulations applicable to environmental management.

Quality assurance systems in Europe and Spain.

Models of Excellence (Malcom Baldrige; EFQM). International and national quality awards. (EFQM).

Principles of process management.

Internal and external audits.

The quality of the purchases.

Quality in production and services.

Quality in logistics and after-sales: claims from internal and external customers. Assessment of customer satisfaction.

Traceability.

Integration of quality systems.

Framework list for export of food products.

3. Tools for the management of comprehensive quality in the food industry

Quality indicators.

Determination of quality indicators: identification of quality factors and problems: problem analysis techniques. Cause-effect diagrams. Histograms. Pareto Analysis. Scatterplots.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. I show. Sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Reliability.

4. Environmental management in the food industry

Introduction to environmental management.

The environment: assessment and current situation.

Planning, organization and control of environmental management.

Documentary support of the Environmental Management System (EMS): determination of environmental aspects. Certification of the EMS.

Costs of non-environmental quality: cost structure of non-quality. Valuation of cost data.

Normalization, certification and approval.

European, national, regional and local regulations, in force in the field of environmental quality.

Models of Excellence (Malcom Baldrige; EFQM). International and national awards for environmental quality. (EFQM).

5. Tools for environmental quality management in the food industry

Indicators of environmental aspects.

Determination of indicators: identification of environmental aspects: techniques for analysis of environmental aspects. Cause-effect diagrams. Histograms. Pareto Analysis. Scatterplots.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. Show: sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Information required. Planning of activities. Description and characterization of residues, effluents and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluent and emissions and other environmental aspects. Best techniques available.

Environmental training plans: objectives. Information and training actions. Methodology and support resources. Monitoring and evaluation of a training plan. Proposals for improvement.

Emergency plans.

SGMA assessment and audits: audit of the environmental management system. Planning. Detection of non-conformities and improvement proposals. Certification process.

Methodology for the elaboration of an Environmental Manual (company policy and commitment).

6. Hazard analysis and Critical Control Points in the food industry. Applicable rules

Existing legislation on food health.

Legal framework in the European Union.

Legal framework in Spain.

Self-control manual.

General Hygiene Plans (prerequisites): use of drinking water suitable for human consumption.

Control of allergens, control of genetically modified organisms (GMOs) and control of foreign bodies.

Cleansing and Disinfection. Control of Pest. Maintenance of facilities and equipment. Traceability, traceability of products. Training of handlers. Certification to suppliers. Guide to Good manufacturing or handling practices. Waste and by-products management.

Hazard analysis and critical control points.

Elaboration of the documentation.

Product Alert or Withdrawal System.

The integration of the HACCP into the company's quality systems.

Designations of Origin, current regulations and other internal application documents.

Protected Geographical Identification, current Regulation and other internal application documents.

Obtaining the final product according to Integrated Production practices.

Obtaining the final product according to Ecological Production practices.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to cooperation in the implementation and development of the quality plan and environmental management in the food industry, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 4: PROCESSES IN THE CEREAL AND CANDY DERIVATIVES INDUSTRY

Level: 3

Code: MF0562_3

Associate with UC: Develop processes and determine operating procedures for the production of cereal and candy derivatives

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze the characteristics and properties of raw materials, auxiliaries, products and their influence on the processes of the cereal and candy derivatives industry.

CE1.1 Differentiate the concepts of raw materials, auxiliaries, materials, products in progress and finished.

CE1.2 Identify by interpreting the regulations that define the composition of the products, the use of the raw and auxiliary materials and the packaging, packaging and labelling.

CE1.3 Recognize the procedures, parameters and techniques used in the identification and classification of raw materials, auxiliaries, packaging and packaging materials, other supplies, products in progress, and finished products, of the cereal and candy derivatives industry.

CE1.4 Relate finished products with the characteristics of the raw materials, aids, additives and materials involved in their preparation and packaging.

CE1.5 Describe the evolution and transformations that occur in raw materials and food products during their manufacturing processes.

CE1.6 In a practical scenario of analysis of raw materials, auxiliaries and products, based on established conditions:

-Establish the relationship and specificities of raw materials, auxiliaries, additives, packaging and packaging materials, and other necessary ones.

-Set the methods and means necessary for the identification of the final product.

-Analyze product deviations by arguing and relating to usage possibilities.

-Set the conditions, care, and schedule of controls during the storage of both the first and the products.

C2: Identify industrial processes by setting the control, production and quality equipment and parameters for the manufacture of cereal and candy derivatives.

CE2.1 Identify the physical-chemical and biological principles on which the basic processing operations and treatments used according to cereal and candy derivatives are based.

CE2.2 Describe the types of operations, basic treatments and their applications in the processes of the cereal and candy derivatives industry, associating them with the equipment and machines involved.

CE2.3 Define the plant distribution of equipment and machines considering the safety standards and the provision of human and material resources.

CE2.4 Identify the elementary composition and capabilities of machines and equipment, indicating the execution of basic operations and treatments.

CE2.5 Relate the requirements and consumption of the machines and equipment of basic operations with the auxiliary services or facilities and its potentialities.

CE2.6 In a practical scenario of developing a manufacturing process, based on established conditions:

-Specify the processing process with the phases and operations, determining their sequence and establishing the product flow.

-List the machinery, equipment and tools of the manufacturing process, setting the conditions and regulations for employment and incorporating first-level maintenance operations and safety measures.

-Propose the plant distribution of the equipment taking into account the sequence of operations and outputs and inputs of the products.

-Set the cleaning conditions for the processing area taking into account equipment and machines.

-Detail the times, development conditions, parameters, and margins to be controlled taking into account the operation to be developed.

-Specify the quality characteristics in the elaboration process by pointing to the control guidelines.

C3: Characterize and describe the basics, operations and basic treatments used in the processes of processing of cereal and candy derivatives.

CE3.1 Describe the processes and procedures used in the following types of industries:

-Molineria (industries for the production of flours, semolas, starches and feed for animal feed.

-Bakery, bakery, pastry and industrial pastry.

-Food paste production.

-Extruding (child feeding, snacks or snacks, breakfast cereals).

-Cocoa and derivatives industries (chocolate, chocolates, hedge and other derivatives).

-Elaboration of turrums, polvorons and mazabreads.

-Galician industries.

-Trust, candy, and other treats.

CE3.2 Identify the fundamentals and the purposes of the stages and operation by relating them to the transformations suffered by raw materials and products.

CE3.3 Associate with the stages and operations the necessary machines and equipment, the conditions of execution and the parameters for their control, assessing the influence of the modifications of these parameters.

CE3.4 Identify possible failures or alterations during the manufacturing process and analyze possible corrections.

C4: Analyze packaging and packaging processes used in the cereal and candy derivatives industries by linking them to the product and its destination.

CE4.1 Describe the packaging processes and procedures that are made from containers formed on the outside, characterizing the machines and equipment used in the packaging as well as in the packaging itself.

CE4.2 Describe the packaging processes and procedures that are performed with simultaneous formation of the packaging during the process by characterizing the machines and equipment used.

CE4.3 Describe the packaging processes carried out in the cereal and candy derivatives industry by relating them to the product to be protected and the destination, characterizing the machines and equipment.

CE4.4 Relate the influence of changes in packaging conditions or materials with the subsequent preservation and safety of the products.

CE4.5 In a scenario of developing a packaging-packaging process in which data is expressed on a batch of products, their type of consumption and destination:

-Identify the type of packaging and packaging to be used and the operations to be performed with it.

-Set the sequence of packaging and packaging operations, listing the machines and equipment to be used, and their spatial distribution.

-Set the handling conditions, the reglages to be performed, the parameters to be controlled, and the checks to be performed according to the type of product.

-Incorporate first-level maintenance operations and security measures taking into account the packaging-packaging process.

-Set the cleaning conditions taking into account the area, equipment and packaging-packaging machines, including the auxiliaries.

C5: Develop specific technical documentation relating to the product and process of manufacture of cereal and candy derivatives.

CE5.1 Identify terminology, symbology, and their meaning, used according to the product or manufacturing processes.

CE5.2 Interpret the documentation of products manufactured in the cereal and candy derivatives industries.

CE5.3 Specify the documentation used in process development and in establishing procedures.

CE5.4 Graphically reintroduce phase diagrams, blocks, bars, product flows, referring to manufacturing processes.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.6; C3 with respect to CE3.1; C4 with respect to CE4.5.

Other capabilities:

Act quickly in problematic situations and not just wait.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Raw materials and products of sweets and industries derived from cereals

Grains of cereals, legumes and others: varieties, physical structure and chemical composition, pests and diseases, technological values, conservation.

Legumes, nuts and other plant products.

Semolas, bran, germs and other products: technological characteristics, texture, granulometry, auxiliary materials and additives.

Harinas: physical, chemical and rheological characteristics. Types and classifications. Use.

Yeasts: features, functions, types. Use.

Water and salt: composition and physical-chemical properties. Functions. Use.

Sweeteners, additives and adjuvants: types, composition, functions. Use.

Eggs and egg products: composition. Properties and functions. Use.

fats: fats of animal and plant origin. Composition, properties. Use.

Dairy products: types, characteristics, chemical composition. Properties. Use.

Cocoa and derivatives: cocoa and cocoa butter. Chocolate, white and black coverage, substitutes. Composition, properties and use of food. Principles of Bromoatology.

Nuts and spices. More used types, characteristics, composition and use.

Fruits and derivatives (jams, jellies, compotes). More used types, characteristics, composition and use.

Products made from fermented masses (bakery and bakery).

Products made from flaky masses.

Products made from whipped or sponged masses.

Products made from scalded masses.

Products made from sugary masses.

Cookies, biscotes.

Turrones, mazabreas, polvorones.

Snacks, snacks, candy and other treats.

Chocolate, chocolates.

Feed for animal feed.

2. Fundamentals and basic operations in the cereal and candy derivatives industry

Transportation of solids and fluids.

Cleaning and preparation of grains and other plant products.

Grinding and sizing.

Mix, filtration, separation.

Conditioning of the product. Adjustment of granulometry, cleaning of impurities, disinfection, ripening.

Mechanical molding operations: pressing, extrusion, agglomeration, expansion, laminate.

Amasado, smoothie, division or dosage, formed, laminate, reposos, fermentation.

Heat Treatments by heat or cold: drying, roasting, frying, cooking or baking, scaling, cooling, freezing, ultra-freezing.

Product finishing techniques. Aromatised, colouring, seasoning, coating, decoration.

Alterations and transformations of products derived from cereals and sweets.

3. Industrial processes for the manufacture of cereal and sweet derivatives

Phases or stages of manufacture.

Foundation and objectives of each phase. Possible alterations or production failures.

Process for obtaining meal, meal, bran and feed for animal feed.

Food paste manufacturing process.

Process of obtaining cocoa and derivatives.

Processing of bakery, bakery, pastry, and industrial pastry products.

Industrial processing processes for biscuits and biscotes.

Processing of breakfast cereals, snacks, and other snacks.

Processing process for confectionery, candy and other candy products.

Process of making turrums, mazabreads and polvorones.

Feed processing process for animal feed.

Packaging and packaging processes: packaging procedures, packaging procedures.

Labeling and Tag Out.

4. Technical documentation of products and processes for the manufacture of cereal and sweet derivatives

Documentation about the product.

Process documentation, processing: schemas, flow charts, procedure manuals.

Managing the documentation.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the development of processes and the determination of operational procedures for the production of cereal and sweet derivatives, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Technical Engineering or other higher level of professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 5: PROCESSING OF CEREAL AND CANDY DERIVATIVES

Level: 3

Code: MF0563_3

Associated with UC: Control the processing of cereal and candy derivatives and their automatic production systems

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Control the tasks of reception, selection, conservation and internal distribution according to the raw and auxiliary materials.

CE1.1 In a practical scenario of control of reception, selection, conservation and internal distribution of raw and auxiliary materials, based on established conditions:

-Control the completion of the documentation, and the contents of which the incoming raw and auxiliary materials are provided.

-Use methods of appreciation, determination and calculation of quantities of raw materials and auxiliaries.

-Check the conditions of the means of transport by assessing the integrity of the products and the security measures.

-Interpret the symbols and coding systems of labels and labels of the sector by marking the incoming goods to enable their later identification or localization.

-Identify errors in unpacking or unpacking of received raw and auxiliary materials.

-Identify errors or discrepancies in the status, quantity or quality of incoming raw materials by issuing a report on their acceptance, reservations, or rejection.

-Set storage and storage conditions for incoming materials.

-Apply the methods of selection, cleaning, preparation or pre-treatment of raw materials to enable them to be incorporated into the process.

-Control the records of inputs and outputs for the raw and auxiliary raw material store by justifying the stock level.

-Adopt the specific hygiene and safety measures in the handling of raw materials, auxiliaries and equipment handling.

C2: Analyze the operation and needs of production machines and equipment by monitoring top-level maintenance operations.

CE2.1 Classify the types of machines and equipment used in the manufacture of cereal derivatives and sweets according to the basic principles and elements that govern their operation.

CE2.2 Describe the elementary composition of the general types of machines and equipment used in the cereal and candy derivatives industry.

CE2.3 Differentiate between the components of machines and equipment which require routine maintenance or periodic replacement.

CE2.4 Distinguished between operations that can be considered as repairs and maintenance and within those that are classified as first level.

CE2.5 Interpret the instructions for the use and maintenance of the machines and equipment available and to recognize the documentation and the data to be completed for the control of its operation.

CE2.6 Identify and manage the tools and tools used in first-level maintenance operations.

CE2.7 Describe the anomalies and their most frequent signs that occur during the usual use of the most representative machines and equipment, discriminating against those that require the intervention of specialized services in their correction.

CE2.8 In a practical first-level maintenance scenario on machinery available at the manufacturing plant, based on established conditions:

-Recognize your first-level maintenance needs.

-Select tools or materials to perform maintenance operations.

-Make the various operations, which can be considered as first-level, planned or not, in the corresponding maintenance schedule.

-Perform the appropriate operation checks after the intervention.

C3: Specify water, air, cold, heat and power requirements for machines and processes and monitor the operation and maintenance of ancillary services that ensure their supply.

CE3.1 Describe the operation and capacities of systems and equipment for the production of heat, air, cold, water treatment and conduction, transmission of mechanical power and distribution and use of electrical energy.

CE3.2 Associate the various applications of the auxiliary services to the requirements of the machinery and processes of elaboration of the various industries dedicated to the elaboration of derivatives of cereals and sweets.

CE3.3 Relating to the needs and consumption of production equipment with the capabilities of ancillary services and deducting measures to rationalize their use.

CE3.4 Identify devices and safety measures for the use of general and auxiliary services.

CE3.5 Recognize and perform user-level maintenance operations for the various equipment included in the ancillary services.

CE3.6 In a scenario of maintenance of ancillary services, based on a given condition:

-Control the start/stop operations of the auxiliary installations following the planned sequence and taking into account their mission to comply with the working process as a whole.

-Check the operability and handle the control and control elements of the auxiliary services equipment.

-Recognize the signals (alarms, inadequate sounds, incorrect rhythms) that can indicate abnormal functions in the auxiliary services, identify the causes and evaluate the measures to be taken.

C4: Apply control techniques for the manufacture of products derived from cereals and sweets, operating machinery and production equipment, carrying out quality self-control according to the established references.

CE4.1 In a practical scenario for the control of the production of a product derived from cereals and sweets, on the basis of established conditions:

-Recognize the sequence of operations that make up the process and associate the required machines and equipment to each.

-Identify for each operation the conditions of execution, the parameters to be controlled, its appropriate values and the actions to be performed in case of deviations.

-Control the tuning of machines and equipment involved in the process by cleaning, watering and making necessary changes.

-Review the characteristics of raw materials and auxiliary or semi-processed products, which are part of the process to check their suitability.

-Control the process power at the correct points, times, and quantis.

-Perform the start and stop of the process by following the established sequence of operations.

-Control the good progress of the process by performing the relevant tests and checks and acting on the measurements obtained.

-Control that the evacuation of by-products, waste and discarded products in quality controls is done in an appropriate way by avoiding undesirable accumulations or contamination.

CE4.2 In a practical scenario for the production of a product derived from cereals or sweets and on the basis of quality instructions, on the basis of established conditions:

-Identify the activities and equipment required to perform the specified quality tests.

-Set the sampling on the points, with the frequency and the marked conditions.

-Prepare the samples for direct reading or laboratory submission.

-Compare the results obtained with the expected results, interpreting the deviations and carrying out, if necessary, the established actions.

-Check with the established frequency of the operation and accuracy of the control equipment.

-Document the tests performed and the results obtained.

C5: Control the packaging and packaging operations of cereal and candy products by verifying the handling of available equipment and the storage of finished products.

CE5.1 In a practical scenario of packaging and packaging of a product derived from cereals or sweets, on the basis of established conditions:

-Recognize the sequence of operations that make up the process and associate the required teams with each one.

-List the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

-Point out the machines involved in the process by cleaning, watering and changing the necessary formats.

-Review the characteristics of packaging, packaging materials, packaging and packaging materials that are part of the process to check their suitability.

-Review the characteristics of the products that enter the process to check their suitability.

-Perform the start and stop of the line or equipment following the sequence of operations set.

-Control the good progress of the process by performing the tests and checks of filling, closing, labeling, forming, established presentation, acting correctly in response to the measurements obtained.

-Collect and move debris from discarded materials and products in quality controls to avoid undesirable accumulations.

-Adopt specific hygiene and safety measures in handling products and handling machines and equipment.

CE5.2 In a scenario of storage of finished products, based on established conditions:

-Check that the finished products are moved to the warehouse or from the warehouse, handling the available media.

-Check that the incoming finished products to the warehouse bear all the indications and marks established for identification.

-Order finished products, depending on the lots, codes and marks, in the corresponding space, and in the correct position for their subsequent location and handling.

-Control the environmental conditions to be met by the different areas or chambers of the warehouse according to the requirements of the products to be stored.

-Adopt specific hygiene and safety measures in handling products and handling machines and equipment.

C6: Perform production control from automated central panels, varying the parameters to obtain production in pre-set quantity and quality.

CE6.1 Analyze the automated production systems used in the cereal and candy derivatives industry, relating the different elements that make up them with their intervention in the process.

CE6.2 Differentiate and recognize the different process control systems (manual, automatic, distributed) and their applications in the cereal and candy derivatives industry, interpreting the nomenclature, symbology and codes used in the process control.

CE6.3 Recognize the main devices and elements that are needed for manufacturing automation and describe their function and explain the concept and applications of programmable and manipulative automatons.

CE6.4 Know the most common programming languages used with automatons and manipulators.

CE6.5 Interpret and develop elementary programs for programmable manipulators and automatons for the production of cereal and candy derivatives from the manufacturing process, technical and production information.

CE6.6 In an automated production scenario, based on established conditions:

-Develop the program (basic), making the necessary configuration for subsequent parameterization.

-Enter the data using keyboard/computer or programming console, using the appropriate language.

-Enter the data using keyboard/computer or programming console, using the appropriate language.

-Perform program simulation on screen and machine (empty), determining existing faults.

-Make the necessary corrections and adjustments to the program.

-Archive/save the program to the appropriate media.

CE6.7 Identify and perform the operations of preparation and maintenance of the elements of measurement, transmission and regulation and automatisms.

CE6.8 In a practical scenario of thinking about new production needs, product change or format:

-List the conditions and parameters required for them.

-List the changes to be made to the system to adapt to the new conditions.

-Perform the adaptation by setting new conditions.

-Control the correct collection of instructions and start of the program and process.

-Control the subsequent operation of the same.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.1; C2 with respect to CE2.8; C3 with respect to CE3.1 and CE3.6; full C4; complete C5; C6 with respect to CE6.6 and CE6.8.

Other capabilities:

Act quickly in problematic situations and not just wait.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Control of the operations of reception, storage and dispatch of goods in the cereals and sweets industry

Input and output documentation for goods, document types, fulfillment.

General receipt and expedition checks. Types. Measurement elements and methods.

Composition and preparation of an order.

Cataloging and coding of goods.

Tag Out Systems. Symbols and codes. Identification and interpretation.

Unpacked and unpacked.

Internal transfer of raw and auxiliary materials and location in the warehouse. Handling of equipment.

Stock control. Record of inputs and outputs. Inventory counts.

Fixing and controlling conditions for the preservation of raw materials, auxiliaries and products.

2. Machinery and equipment in the cereal and candy derivatives industry

Types, operation, variables to be controlled. First-level cleaning and maintenance (tools to be used, maintenance schedule, operations to be performed, frequency, conditions and precautions).

Bakery-pastry-pastry-confectionery: silos, tanks, dispensers, mixers, grinders, refiners, dividers, bolters, formers, chambers or tapes of rest, fermenters, grinders, ovens, laminators, swimmers, injectors, fliers, squillers, fryers, chambers and tunnels of refrigeration, freezing and/or ultra-freezing.

Turrones and mazabreas: deposits, mixers, kneading, toasters, nuts, mills, pailas, boixets.

Galletheria: silos, tanks, doers, amassadoras, laminators, die-cutters, formers, squillers, ovens, baths, decorators and others.

Milling industries: silos, tanks, separators, magnets, drum screens, blowers, vacuum cleaners, deschiners, tararas, triarbejones, firing machines, densimetric tables, planers, de-germinators, washing machines, sprinklers, metering, rest tanks, maceration, rotary dryers, cyclone separators, filters, striated roller mills, lysos, hammer, accelerators, polishing machines, planers, plansicter.

Food pastes: vacuum kneers, tunnel ovens, extrusioners.

Obtaining cocoa and derivatives: cleaning equipment, toasters, husks, presses, cocoa cake mills, filters, metering machines, mixers, refiners, shells, brightening pumps, tempers, moulders, deaerators, coolers, injectors, fillers, decorators and others.

Snacks and breakfast cereals: mixers, metering machines, amassers, extruders, fryers.

Candy and other candy: mixers, amassadoras, cochings, molders, grageers, extrusioners.

3. Ancillary facilities in the cereal and sweet derivatives industry. Maintenance, handling and regulation

Electrical installations and motors: operation, types, connection and unemployment, protection and electrical tables.

Transmission of mechanical power: pulleys, reducers, gears, speed variators, axles.

Production and transmission of heat: generation of hot water and steam, boilers. Distribution, circuits, heat exchangers.

Production and distribution of air: compressors. Air conditioners.

Cold production: frigid fluids, evaporator, compressor, condenser, expansion valve, circuit.

Water conditioning: treatments for various uses. Water conduction.

4. Packaging and packaging processes in the cereal and candy derivatives industry

Packaging procedure: preparation of packaging, in situ packaging. Filled and closed.

Packed Procedures: Unit Pack Training. Regrouping and palletizing.

Labeling and Tag-Out: Basic Concepts. Importance. Objectives. Types of labels and labels, interpretation, data to reflect, coding.

Machinery and equipment for packaging, packaging, labelling and labelling: preparation, cleaning, handling and safety.

Packaged lines-type packaging.

Facilities and ancillary services required. Use.

Realization and/or Control of Fill, Closed, Labelling, Packaging and Rolled.

5. Process control in grain and candy industry

Control systems: manual, automatic, and distributed.

Components of a control system.

Variable Measurement Instruments: Variable Types, Units. Reading.

Transducers: function and types.

Regulators: electrical, electronic, hydraulic, pneumatic.

Applicable regulations.

6. Automatisms in cereal and candy industry

Automation technologies: concept and types of automation. Elements and functions. Symbology.

Process Control: Control Systems. Components of a control system. Instruments for measuring variables. Signal transmitters and converters. Transducers. Actuators or regulators.

Automatic production systems: programmable automatons. Manipulators.

Programming: languages and programming systems. Development of programmes. Simulation.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the production of cereal and sweet derivatives and their automatic production systems, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Technical Engineering, Diplomacy or other higher level related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 6: ANALYTICAL AND SENSORY CONTROL OF CEREAL AND SWEET DERIVATIVES

Level: 3

Code: MF0564_3

Associate with UC: Apply analytical and sensory control techniques of the process of processing of cereal and candy derivatives

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Identify and describe the various analytical methods used in the analysis of grains, flours, biscuits, bakery products and pastry, chocolates, snacks and feed for animal feed.

CE1.1 Rate the characteristics of the analyses, the periodicity and the economic cost of the analysis.

CE1.2 Consider the possible conditions of the sample (instability and other conditions as "in-situ" testing).

CE1.3 Enunciate existing analysis methods for specific applications.

CE1.4 Interpret the instructions for the use of measuring instruments for physical, physicochemical and rheological parameters.

CE1.5 Describe the fundamental parts of different instruments of instrumental analysis by determining what each part described is used for.

C2: Analyze and systematize the sampling techniques for the verification of the quality of the grains, flour, biscuits, bakery and pastry products, chocolates, pasta, snacks and animal feed.

CE2.1 Recognize and apply different technical instructions for sampling of:

-Raw materials (flour, fat and others).

-Intermediate products (masses of bread, masses of bolleria among others).

-Final products (cookies, pasta, chocolate among others).

CE2.2 Identify the systems of constitution, marking, transfer and preservation of the samples.

CE2.3 Relate the form of sampling (number, frequency, place, size of extractions) in order to obtain a homogeneous and representative sample.

CE2.4 In a scenario of taking samples of raw materials, products in progress or finished, on the basis of established conditions:

-Interpret the sampling protocol.

-Choose, prepare and use the appropriate instrument.

-Perform the operations to obtain the samples in the appropriate places, shape and times.

-Identify and move the samples.

C3: Apply the physico-chemical analysis methods for the determination of the basic parameters of quality in grains, flour, biscuits, bakery and pastry products, chocolates, food snacks and feed for animal feed.

CE3.1 Perform the mathematical and elemental chemical calculations to achieve the fluid handling of the data required and obtained by the analyses.

CE3.2 In a scenario of physical-chemical analysis, based on established conditions:

-Identify, calibrate and manage the instruments and reagents involved in the determinations of basic quality parameters.

-Prepare the sample (division, isolation, stabilization) for subsequent physico-chemical analysis.

-Perform measurements of physical parameters, rheological tests and viscoelastic tests on raw materials and products using the procedures and instruments identified for each case.

-Make chemical determinations in grains, flour, biscuits, bakery products and pastry, chocolates, pasta and feed using the procedures and equipment indicated in each case.

-Make specific determinations in cereal and candy derivatives, using instrumental analysis spectrophotometry and chromatography.

-Validate and document results obtained and report deviations.

C4: Apply the methods of microbiological analysis for the determination of the microbiological quality of grains, flour, biscuits, bakery and pastry products, chocolates, pasta, snacks and animal feed.

CE4.1 Recognize and use sample preparation operations (conservation, division, isolation, preparation of decimal dilutions) for further microbiological analysis.

CE4.2 Select and prepare the appropriate culture media for each analysis.

CE4.3 Interpret and apply written procedures for the microbiological analysis of food.

CE4.4 Describe and perform the procedures and calculations required to perform micro-organism counts.

CE4.5 Describe and perform the necessary procedures and calculations to perform presence/absence testing of microorganisms.

CE4.6 Apply the microbiological analysis process under sterility measures to avoid unnecessary contamination and risk.

CE4.7 Describe the fundamental parts of the optical microscope, explaining the function they have and their application to the observation of microorganisms.

CE4.8 Describe and correctly use waste disposal techniques derived from microbiological analyses: cleaning, disinfection and sterilisation of material and culture media.

CE4.9 Validate and document the results obtained and report on deviations.

C5: Characterize and apply the sensory and instrumental methods for determining the organoleptic characteristics of the grains, flour, biscuits, bakery products and pastry, chocolates, pasta, snacks and animal feed.

CE5.1 Enunciate and describe the sensory attributes of grains, flours, crackers, bakery and pastry products, chocolates, pasta, snacks and animal feed with their physiological bases.

CE5.2 In a practical case of tasting of pastry products, milling, based on established conditions:

-To analyze the types of tests and the phases of preparation, realization and evaluation of a sensory analysis (tasting) of: cereals, flour and semolas, bread, pastry products, pastry products: beaten masses, scalded masses, puff and other, crackers, turrums and mazabreads, candies, snacks, chocolates and derivatives.

CE5.3 Describe and apply the scientific-technical bases of the measurement of physical-chemical parameters related to sensory attributes.

CE5.4 Relate by numerical calculations and/or graphs the physical-chemical parameters with sensory characteristics of the food.

C6: Control testing and analysis documentation in accordance with established operating procedures.

CE6.1 In a convenient documentation control scenario, from given conditions:

-Check that the analytical reports that you have made correspond to the order requests made to the lab.

-Control all records and results obtained, verifying their correct location and support.

-Contrasting the results of the analyses with the limits of acceptance and rejection of the production process.

-Verify the associated corrective measures in case of deviation.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.1 and CE2.4; C3 with respect to CE3.2; C5 with respect to CE5.2; C6 with respect to CE6.1.

Other capabilities:

Act quickly in problematic situations and not just wait.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Sampling in the industry of cereal derivatives and sweets

Quality control: basic definitions and principles.

Quality factors: internal and external.

Measurement methods.

Sampling techniques.

Systems for identifying, recording and moving samples.

Sampling procedures in the milling industry, bakery, pastry, galletera, chocolate making, candy, pasta, snacks and animal feed. Practical cases in grains and products in progress and finished (flour, feed, pastes, snacks).

2. Physico-chemical tests in the industry of cereal and sweet derivatives

Basic chemical analysis concept.

Volumetrias.

Basic concepts of instrumental analysis: spectrophotometry and chromatography.

Flour and meal tests: Moisture determination, ash determination, protein content, flour acidity, granulometry, sedimentation index or Zeleny, maltose index, wet gluten, dry gluten and gluten index and Caida or Falling Number Index, peroxides index, determination of oxidizing agents, ascorbic acid determination.

Bakery products: determination of humidity, determination of ashes, acidity, determination of texture.

Galletheria, pastry, pastry and pastry products: Moisture determination, ash determination, protein content, fat content, insoluble dietary fibre, brute fibre, sugars, fat extraction for identification, colorimetry, texture determination.

Turrums and mazabreads: determination of humidity, determination of ashes, protein content, fat content, determination of fatty acids by chromatographic analysis of fat, content of nuts, determination of reducing sugars, determination of starch.

Food pastes and snacks: Determination of moisture, determination of ashes, fat content, determination of proteins, insoluble food fibre, brute fibre, sugars, degree of acidity, colorimetry, texture determination.

Chocolates and derivatives: Determination of moisture, determination of ashes, sugars, fat content, extraction of fat for identification, determination of fatty acids by chromatographic analysis of fat, rate of fat acidity, particle size, viscosity analysis. Feed: Determination of moisture, determination of ashes, fat content, determination of protein, insoluble food fibre, raw fibre, starch, pH. Water tests.

3. Rheological trials of flours

Amiglograma.

Alveogram.

Alveogram for detection of pentatomid attack.

Farogram.

Consistogram.

Reofermentogram.

4. Microbiological testing in the industry of cereal and sweet derivatives

Basic principles of the microbiology laboratory: concepts of disinfection and sterilization. Techniques and means used. Preparation of the work area. Preparation of the necessary material according to the technique to be developed. Preparation of selective and non-selective culture media. Preparation of solutions mother and bank of solutions from a food sample. The processes of revivification and culture in non-selective means. Staining and microscopy. Counts.

Determining hygienic markers and indexes. Counting and shelf life.

Determination of aerobes, enterobacteria, moulds and yeasts by specific techniques.

Identification of pathogens. Witness/absence tests. Count: staph count. Presence/absence test of Salmonella and Shigella. Test for presence/absence of Bacilos cereus. Detection of staphylococcal toxin.

Determination of microbiological quality based on results.

5. Sensory analysis in grain and candy derivatives industry

Bases for the development of sensory methods.

General methodology.

Sensory measurements: measure of colour; measure of texture; measure of flavour; measurement of odour. Size, shape, and defects as quality factors.

Description of sensory evaluation in: cereals, flours and semolas. Bread. Bolleria products. Pastry products: whipped masses, scalded masses, puff and others. Cookies. Turrums and mazabreads. Candy and other treats. Snacks. Pasta. Chocolates and derivatives. Feed for animal feed.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the application of analytical and sensory control techniques in the process of processing of cereal and candy derivatives, which will be credited by one of the following two forms:

-Level 2 academic training (Spanish Qualifications Framework for Higher Education), Bachelor's degree or other higher level of professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX XIII

PROFESSIONAL QUALIFICATION: PRODUCT DEVELOPMENT FOR ANIMAL FEED

Professional Family: Food Industries

Level: 2

Code: INA235_2

General Competition

To perform the operations of receiving raw materials, previous preparatory treatments for the same, manufacture and packaging of wet products, dry products and premixtures of additives and medicated for animal feed, under the conditions laid down in the quality manual, applying good manufacturing and handling practices, the system of hazard analysis and critical control points and the traceability system, complying with the applicable regulations for the prevention of occupational risks, safety, environmental and safety food.

Competition Units

UC0754_2: Organize the reception and storage of raw materials, ingredients and conditioning material for animal feed and control the expedition of final products

UC0755_2: Develop wet products for animal feed, under conditions that ensure maximum food quality and safety

UC0756_2: Develop dry food and feed, as well as drug premixtures and vitamin-minerals for animal feed

Professional Environment

Professional Scope

Develops its professional activity in the production department in contact with the maintenance, quality and logistics, dedicated to obtaining animal feed products in small family-type establishments; medium and large cooperative regime companies. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the diverse food sector, subsector of manufacture of products for animal feed: manufacture of wet products of animal feed (pet animals) and feed, dry food and premixtures and industries of manufacture of medicated premixtures.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Stores

Metering

Emulsion operatives-baked

Extruders

Moliners

Envassers

Sterilization operatives

End-conditioning operators

Granulators

Associated Training (450 hours)

Training Modules

MF0754_2: Product store operations and control for animal feed (150 hours)

MF0755_2: Wet food production for companion animals (150 hours)

MF0756_2: Elaboration of feed, dry food and premixtures (150 hours)

COMPETITION UNIT 1: ORGANISE THE RECEPTION AND STORAGE OF RAW MATERIALS, INGREDIENTS AND PACKAGING MATERIAL FOR ANIMAL FEED AND CONTROL THE ISSUE OF FINAL PRODUCTS

Level: 2

Code: UC0754_2

Professional realizations and realization criteria:

RP 1: Organize the work area of reception, storage of raw materials, auxiliaries and expedition of finished product in the production of animal food from the technical sheets of procedure to avoid contamination, complying with the applicable regulations of prevention of occupational, environmental and food safety risks.

CR 1.1 The information on raw and auxiliary materials (cereals, fodder, additives, minerals, fish meal, premixtures, additives, among others), the planning of procedures for the reception and storage of products for animal feed, is obtained from the technical information sheet of the different products to be produced.

CR 1.2 The cleaning and disinfection of facilities and equipment for the reception and storage of raw and auxiliary materials for animal feed, is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.3 The cleaning area of the reception and storage areas for animal feed products is carried out by placing the regulatory signals in accordance with the established safety requirements.

CR 1.4 The deficiencies detected in the hygienic conditions of the facilities and equipment for the reception and storage of raw materials, ingredients and conditioning material for animal feed are corrected by preventive actions, identifying possible hazards, biological and non-biological, correcting them below.

CR 1.5 The machines, tools, tools and internal means of transport required at the reception, and storage of raw materials and food aids for animals (scales, transport systems, pumps, small self-propelled vehicles, loading equipment and data transmission equipment, among others), are selected and prepared, regulating the elements operators of the same, according to specifications of the production sheet.

RP 2: Check the first level maintenance of the machines and equipment for receiving, storing and issuing animal feed products, so that unproductive cuts are not produced, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The possible operating anomalies are detected in the equipment used in the reception, and storage of raw and auxiliary materials, such as hoppers, sinuses, cannigons, scales, transport systems, pumps, small self-propelled vehicles, load equipment, among others, acting according to equipment maintenance instructions.

CR 2.2 The control instruments and/or control boxes and systems for the closure and security of the cameras and cold equipment are verified, checking that they work, proceeding to make the point, where appropriate, maintenance of the first level or informing the maintenance service in case of a large breakdown.

CR 2.3 Possible simple anomalies detected affecting the operation of the equipment are corrected, if any, following maintenance instructions.

CR 2.4 The items, spares specified as first level, are replaced, where applicable, in the equipment used in the reception, storage of raw materials and auxiliaries and dispatch of finished product for animal feed, in accordance with the applicable maintenance plan.

RP 3: To receive the raw and auxiliary materials, controlling their quality and correspondence with the request, through the documentation of reception, to initiate the production process of obtaining food for animal feed, carrying out the discharge of the same, complying with the applicable regulations of prevention of occupational, environmental and food safety risks.

CR 3.1 The characteristics of the raw materials (cereals, fodder, additives, minerals), and auxiliaries (additives, flavourings, binders and others) for the production of animal feed products are checked, comparing the documentation of the goods with the order of purchase of the same, detecting possible anomalies, rejecting them in their case, according to the established procedures, on possible defects in: quantity, date of expiry, damages or losses.

CR 3.2 The means of transport and raw and auxiliary materials, as well as their packaging and packaging (sacks, pallets, strips, among others), are checked, verifying compliance with the required technical and hygienic conditions, rejecting the product, which do not meet the requirements, so that they have not been transported together, incompatible products.

CR 3.3 Packaging and packaging that protect raw materials and food production aids for animal feed is checked, verifying the good condition, without deterioration that can condition the quality of the product.

CR 3.4 The possible anomalies detected, as well as the possible damages and losses produced in the reception of raw materials and the auxiliary material received, are recorded in the pre-established tab, eliminating or rejecting the non-conformities.

CR 3.5 The products that are received are weighed with manual and/or automatic scales, verifying the quantities of the supply and authorizing the discharge, when the correspondence with the order of purchase or note of delivery is verified.

CR 3.6 The sampling of raw and auxiliary materials for the production of animal feed products is carried out, using sample-taking instruments (probes, quick-checking devices for quality parameters) in collaboration with the quality department and identifying and moving the encoded sample.

CR 3.7 The input of the supply of raw materials and auxiliaries is recorded according to the established system, taking into account the entry fee that accompanies the goods.

CR 3.8 The discharge of raw materials and auxiliary products for the production of animal feed is carried out at the site, as established in the production process, so that the goods do not undergo alterations or are directly deposited in the soil.

CR 3.9 The legal requirements for handling toxic and hazardous materials are met to preserve the safety of people, animals and the environment.

RP 4: Store raw materials and food production aids for animals, and finished products, optimizing the available resources, to have the availability of the various products and are easily identified, complying with the applicable regulations on the prevention of occupational, environmental and food safety risks.

CR 4.1 The raw materials and auxiliary production of food for animals, received are distributed in warehouses, warehouses or chambers, taking into account their characteristics (class, category, lot and expiration) and following the criteria established to achieve optimal use of the available storage volume.

CR 4.2 Raw materials and food production aids for animals are placed in such a way as to ensure their integrity and facilitate their identification and handling.

CR 4.3 The storage of raw materials and auxiliary production of food for animals is carried out, considering the physical space, physical, chemical and microbiological conditions, the equipment and means required, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks, correcting, in their case the observed deviations.

CR 4.4 The time and hygiene and safety conditions of the stored products are verified, eliminating those that do not meet requirements, in the case of raw materials with biological activity.

CR 4.5 Basic tests are carried out, noting that the physical, chemical and microbiological conditions required in each case, are in accordance with the requirements or requirements for the preservation of the products and correcting or disposing of those products that suffer deviations.

CR 4.6 Raw materials and animal feed production products are transported internally with the established means, so as not to deteriorate the products, nor to alter the working and safety conditions.

CR 4.7 The raw materials with pharmacological activity are stored independently of the other products used in the company, following instructions from the quality department, avoiding their mixture with pharmacologically inert materials.

CR 4.8 The physical count of the stored merchandise is performed according to the instructions received, with the periodicity established, by the perishable products and considering the status and the expiration of other stocks.

RP 5: Supply the internal orders of feed materials and auxiliary feed materials to the production line, following instructions from the quality department so that there will be no interruptions in the manufacturing process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 5.1 The handling and internal transport operations are carried out with the established means, so that the products are not damaged or the working and safety conditions are altered.

CR 5.2 Orders for animal feed materials are prepared in accordance with the specifications received.

CR 5.3 Goods are delivered without interruption, according to established procedures and with the required pace to ensure the continuity of the production process.

CR 5.4 The products are distributed in the corresponding areas with the established means (hoppers, sinuses, cangilons and others), so that they do not deteriorate and without altering the working conditions and safety.

CR 5.5 Store moves are logged, archiving them according to the set system.

CR 5.6 The operation of the dosing systems of the additives incorporated into the granels is verified, regulated or modified in case of deviation.

CR 5.7 The compliance with the critical limits of the HACCP control measures, in storage, is carried out to identify and maintain control of the hazards, as determined in the production process, in compliance with food safety.

RP 6: Control the external orders of the final animal feed products, as determined in the production process to meet the demands of the customers, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 6.1 Customer orders are controlled, so that they can be addressed, according to the quantity, quality and time requested.

CR 6.2 The output document (sheet, order or albaran) is completed according to the specifications of the order, the available stock and the expiration dates of these.

CR 6.3 Orders for animal feed products are prepared, including all elements and checking the characteristics of the products; their packaging, identification and information.

CR 6.4 Vehicles and means of transport are checked, noting that they are suitable for the type of product, which is transported and reported otherwise.

CR 6.5 The load sequence of the transport vehicles is organised for the dispatch of final products for animal feed, taking into account the scheduled route.

CR 6.6 The goods are placed in the means of transport, ensuring the hygiene and integrity of the products.

CR 6.7 Product outputs are recorded in accordance with the established management system ensuring traceability.

RP 7: Inventing animal feed products, collaborating with quality, purchasing and supply departments, as determined in the production process to control stocks, quality and expiration of stored products.

CR 7.1 Stocks, raw materials and food production aids for animals, will be invented as determined, with respect to the time and period, from the count made, incorporating the data derived from it, in the support according to established inventory model.

CR 7.2 The report on the amount and the characteristics of the stocks of the stored products (raw materials and auxiliaries) is carried out, in the established support, justifying the corresponding increases.

CR 7.3 The inventory of stored animal feed products is updated, checking that documents (orders, notes, albarans) of warehouse inputs and outputs are required for each case, controlling stock availability to cover orders.

CR 7.4 The availability of stock of animal feed products is controlled by the existing inventory, to cover internal or external orders, reporting, on minimum security stocks so as not to stop production and repositions, according to the established method.

Professional context:

Production media:

Warehouses, refrigeration facilities. Scales. Dosimers, silos, tanks, hoppers, suction/push transport systems, sifting, sinuses, pumps, internal means of transport: chains, tapes, forklifts. Small self-driving vehicles. Sample-taking instruments, probes. Devices for the rapid testing of quality parameters. Equipment for the transmission of data. Computer equipment. Instructions and work manuals. Protective equipment.

Products and results:

Preparation of the receiving work area, storage of raw materials and auxiliary for animal feed. Execution of the first level maintenance operations, of the machines and equipment. Storage of raw materials and auxiliaries. Supply of internal orders for raw materials. Final product external order control. Running the inventory of the stored products.

Information used or generated:

Purchase Orders. Internal delivery notes. Relations (albarans) of supplies, entrances, exits. Documents of dispatch. Work instructions (reception, storage). Quality specifications. External orders. Internal supply order. Hazard analysis manual and records and control critical points (HACCP). Records of product traceability, disinfection, disinfection and deratization (DDD) records. Realization records. Current rules for animal feed. Environmental regulations and prevention of occupational risks and food safety. Regulations and emergency plans. Guides to good hygiene practices. Input control documents, outputs. Stock reports. Inventories. Guides to good manufacturing practice. Information on health and prevention of work and measures for the conservation of the environment.

COMPETITION UNIT 2: MAKE WET PRODUCTS FOR ANIMAL FEED, UNDER CONDITIONS THAT ENSURE MAXIMUM FOOD QUALITY AND SAFETY

Level: 2

Code: UC0755_2

Professional realizations and realization criteria:

RP 1: Organize the work area for the production of wet products for animals, based on the specific technical data sheets to avoid contamination, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on products and procedures for the production of wet products for animal feed is obtained using the production information sheet.

CR 1.2 The tools, machines, and equipment required in the procedures for the production of wet products for animal feed (picadoras, boning, cutting, tromling, mixing, dosing, among others) are prepared, regulating the elements operators thereof, in their case, for the execution of the cleaning operations (stop, emptying, protection).

CR 1.3 The position of work is conditioned, according to the procedures required in the production sheet, so that the hygienic and sanitary conditions of the plant and the machinery are maintained, in accordance with the requirements laid down in the work instructions and the regulations.

CR 1.4 The cleaning and disinfection and pest control programmes established by manual or automatic methods (CIP equipment) apply, where appropriate, following the work instructions and in compliance with the rules on risk prevention and conservation of the environment.

RP 2: Check the first-level maintenance operations of machines and equipment in the manufacture of wet animal feed products, in order to prevent them from being broken, complying with the applicable regulations.

CR 2.1 The operation of equipment and machines used in the procedures for the production of wet products for animal feed, and auxiliary instruments, as well as the variables (speed, temperature, cut, pressure and others) of the same are checked, according to technical documentation and instructions of the company.

CR 2.2 The possible anomalies in the operation of the machines in the conditioning process, such as the grinding, cutting, chopping, among others, of production, are detected, in the presence of foreign bodies, recording the incidence and warning the maintenance service, before the appearance of any anomaly.

CR 2.3 The elements specified as first level are detected if they are worn, deteriorated or operating anomalies, due to the occurrence of foreign bodies, which are observed in equipment and machines used in the procedures for the production of wet products for animal feed, in maintenance operations.

CR 2.4 The parts or elements specified as first level, broken or defective in the equipment and machines for the production of wet products for animal feed are replaced, where appropriate, by re-establishing the operation of the same.

CR 2.5 The documentation referred to first-level maintenance is recorded, in the incident history.

CR 2.6 The report of detected anomalies that exceed their level of competence is transmitted to the responsible personnel.

RP 3: To condition the raw materials by means of the chopped and chopped for subsequent processing in the production of wet products for animal feed, complying with the applicable regulations of prevention of occupational, environmental and food safety risks.

CR 3.1 The sequence of conditioning: ground, cut, chopped, among others, of the fat raw materials, meat meal, meat products, fishery, among others and auxiliary products (additives, flavouring, binders, among others), is established, according to the specific technical specifications of the procedures.

CR 3.2 The raw materials are supplied to the production line, guaranteeing their continuity to avoid unnecessary stops in the production process.

CR 3.3 Raw materials unfit for chopping and chopping are detected, eliminating them, according to the established process, in order to preserve the quality of the wet products obtained for animal feed.

CR 3.4 The mechanical configuration parameters established in the chopping and cutting of raw and auxiliary materials are maintained, according to the type of matter and processed to achieve the quality, and yield required by the production plan in obtaining wet animal feed products.

CR 3.5 The size of the meat particles, fish or animal by-products obtained in the picadoras and trocers is checked, corresponding to the specifications set out in the processing instructions, achieving the quality, and performance required by the wet food production plan for animal feed.

CR 3.6 The temperature and other conditioning parameters (ground, chopped, chopped, among others) are controlled, acting on the equipment regulators, keeping them within the limits set, in the production process.

RP 4: Dosify raw materials and other ingredients in animal feed, mixing them to ensure the proportions in the production batch and their homogenization, ensuring the values set out in the work instructions.

CR 4.1 The ingredients used in the production process (fat, meat meal, meat products, fishery products, among others) and auxiliary products (additives, flavouring, binders, among others) are selected, following working instructions, according to the type of wet product for animal feed.

CR 4.2 The selected ingredients are weighed, using scales and scales, following the technical specifications of each final product to be made.

CR 4.3 The rate of dosing of the raw materials in the dosing machines is maintained, according to the yield set in the wet food production plan for animal feed.

CR 4.4 The process of mixing ingredients, in the mixing machines is controlled, verifying that the distribution of the raw materials is homogeneous and according to the specifications required for obtaining the final product.

CR 4.5 The critical parameters of mixing (mixing and emptying time, temperature, tolerance) are controlled, verifying that they are the ones specified, through measuring instruments, in the process of obtaining wet products for animal feed.

CR 4.6 The information for each production batch is recorded, guaranteeing the traceability of the process and the production of products for marketing and consumption.

CR 4.7 The weight of the ingredients mixture is obtained within the permitted tolerances, according to the quality plan set by the company.

CR 4.8 The deviations from the process of obtaining wet food for animal feed are detected, correcting them, where appropriate, to maintain the production rate established in the technical specifications.

CR 4.9 Samples are taken at the indicated times and places, obtaining homogeneous and representative samples of the products obtained.

RP 5: Perform processing and texturization treatments of raw and auxiliary materials to characterize the wet animal feed product to ensure the characteristics set forth in the work instructions.

CR 5.1 The moulds required to achieve the specifications of the wet animal feed product are selected, following established production criteria.

CR 5.2 The transformation and texturisation equipment is configured, following the working instructions to achieve the product conditions set out in the manufacturing manual by characterizing the wet animal feed product obtained.

CR 5.3 The parameters of the process of transformation and texturization of the raw materials (color, size, temperature, speed, among others) are controlled, through the measuring instruments, achieving the required performance in the technical specifications, correcting in case of anomaly.

CR 5.4 The semi-finished product is verified, checking the correspondence with the patterns with respect to shape, size, humidity and characteristics, meeting the established quality criteria.

CR 5.5 The samples of the product in progress are taken, according to the criteria set out in the quality manual.

CR 5.6 The controls on the semi-finished product are recorded in the support established in the production process.

CR 5.7 The product obtained by drying/cooling after the texturation is subjected to required temperature and humidity values for subsequent packaging.

RP 6: Apply thermal treatments in the manufacture of wet animal feed products, for the conservation of final products.

CR 6.1 The required conservation treatment (sterilisation, cooling or freezing) applies to the product as set out in the manufacturing manual.

CR 6.2 The parameters of the heat treatment of the wet product for animal feed (time, temperature, pressure, heat penetration rate) are controlled periodically through the measuring instruments, correcting the detected deviations.

CR 6.3 The values of the indicators that characterize the development of the thermal application process in obtaining wet products for animal feed are recorded, according to process specifications.

CR 6.4 Refrigeration or freezing cameras or equipment are programmed according to the established guidelines.

RP 7: To cover wet products obtained from animal feed, guaranteeing their presentation and quality, proceeding to the final packaging, complying with the applicable regulations.

CR 7.1 The filling and closing equipment is regulated according to the characteristics of each product to achieve the weight and volume required in obtaining the wet product for animal feed.

CR 7.2 The parameters of the packaging process are controlled, according to the work instructions, maintaining the use of the means and materials, within the limits established by the specifications of the process, correcting deviations from the established parameters.

CR 7.3 The weight per pack is checked for correspondence with the one set in the process specifications.

CR 7.4 The labels are fixed, ensuring legibility and permanence along the distribution chain.

CR 7.5 The boxes or trays are formed, without deformations, according to the specifications of the final product.

CR 7.6 The final product is palletized according to safety standards, retracting and labeling the same, ensuring traceability.

CR 7.7 The wet products for animal feed are coded according to the packaging regulations and traceability requirements.

CR 7.8 The filling and closing equipment is regulated, according to the characteristics of each product, to achieve the required weight and volume.

Professional context:

Production media:

Warehouses, cold rooms, freezers. Scales. Dispensers. Raw materials (minerals, fish meal, meat meal, fats, meat products, products of origin for fisheries and others). Auxiliary products (additives such as flavourings, binders and others). Primary conditioning material. Cleaning products. Packaging, packaging and labelling materials (sacks, cans, caps, labels, cartons and other) .y secondary. Internal means of transport: chains, tapes, wheelbarrows. Small self-driving vehicles. Silos and storage cells. Sample-taking instruments, probes. Devices for the rapid testing of quality parameters. Data transmission equipment. Computer equipment. The invention relates to a cutting, cutting, measuring, cutting, mixing, extruder, cooking, cutter, extruder, greaser, granulator, pumps, emulsifiers, ovens, cooling tunnels, gravimetric fillers, volumetric fillers, level detectors, printers, autoclaves, labels, embandejers, retraction machines, fitting, palletizers, and tank for residues. Protective equipment.

Products and results:

Preparing the work area, producing wet animal products. First level maintenance operations, of the machines and equipment used. Conditioning of raw materials and auxiliaries. Dosing of raw materials and aids in the manufacture of wet products for animals. Treatments for the processing and texturisation of raw materials and auxiliaries. Thermal treatments in the manufacture of wet animal feed products, applied. Packaged wet products.

Information used or generated:

Job Plan, Work Instructions. Process control parts. Hazard analysis manual and control critical points (HACCP). Records of product traceability, disinfection records, disinsectation, deratization (DDD). Applicable rules concerning animal nutrition. Environmental regulations and prevention of occupational risks and food safety. Regulations and emergency plans. Guides to good hygiene practices. Guides to good manufacturing practice. Information on health and prevention of work and measures for the conservation of the environment.

COMPETITION UNIT 3: DEVELOP DRY FOOD AND FEED AS WELL AS MEDICATED AND VITAMIN-MINERAL PREMIXTURES FOR ANIMAL FEED

Level: 2

Code: UC0756_2

Professional realizations and realization criteria:

RP 1: Organize work area, based on the specific technical sheets for the production of feed, dry food and animal feed premixtures, complying with the applicable regulations to ensure the hygienic conditions in obtaining the final product.

CR 1.1 Product information, the planning of procedures in the manufacture of feed, dry food and dry premixtures (milling, dosing, transformation and texturisation) is obtained from the production sheets.

CR 1.2 The tools, machines, and production equipment, used in the manufacture of dry products for animal feed, (hammers and grinds, bitters or molturators, vibratory sieve, magnetic separator, internal means of transport, among others) are selected from the production technical sheets.

CR 1.3 The tools, machines, and equipment required in the procedures for the production of feed, dry food and premixtures for animal feed (hammers and toothpicks, bitters or molturators, vibratory sieve, magnetic separator, internal means of transport, among others) are prepared, regulating the elements operators thereof, in their case, for the execution of the cleaning operations (stop, emptying, protection).

CR 1.4 The position of work is conditioned, according to the procedures required in the production sheet, so that the hygienic and sanitary conditions of the installations and the machinery are maintained, in accordance with the requirements laid down in the working instructions and the regulations in force.

CR 1.5 The cleaning and disinfection and pest control programs established by manual or automatic methods (CIP equipment) are applied, as appropriate, according to the technical specifications, in compliance with the applicable regulations for the prevention of risks and the conservation of the environment.

RP 2: Check the first-level maintenance operations of the machines and equipment used in the procedures for the manufacture of feed, dry food and animal feed premixtures to avoid interruptions of the production process, complying with the applicable regulations.

CR 2.1 The operation of equipment and machines used in the procedures for the production of wet products for animal feed, and auxiliary instruments, as well as the variables (speed, temperature, cut, pressure and others) of the same are checked, according to technical documentation and instructions of the company.

CR 2.2 The elements specified as first level, worn, deteriorated or operating anomalies are detected, due to the occurrence of foreign bodies, to be observed in the equipment and machines used in the procedures for the production of feed, dry food and premixtures for animal feed, in maintenance operations.

CR 2.3 The parts or elements specified as the first level of the equipment used in the production of dry animal feed (picadoras or molturators, vibratory sieves, among others), damaged or defective are replaced, where appropriate, by re-establishing the normal operation of the equipment.

CR 2.4 The documentation related to the first level maintenance of the equipment used (picadoras or molturators, vibratory sieves, among others), in the production of feed, dry food and premixtures is recorded, for the history of incidents.

CR 2.5 The detected failure report is transmitted to the maintenance personnel.

RP 3: Moler the raw materials and animal auxiliary products required in the production of feed, dry food and animal feed premixtures, controlling the production sequence, and particle size obtained, according to specifications of the production process, to initiate its processing, complying with the applicable regulations.

CR 3.1 The sequence of milling of raw materials (cereals, oilseeds, fats, by-products and others) is established, according to the work plan and the production line, for the production of flours required for the production of feed, dry food and premixtures.

CR 3.2 The raw materials (cereals, oilseeds, fats, by-products and others) for the production of food and feed for animal feed are supplied to the production line to start the production line, ensuring a continuous supply that avoids unnecessary stops and removing the raw materials unfit for the production process.

CR 3.3 The mechanical configuration parameters established in the ground equipment used in the production of feed, dry food and premixtures for animal feed are maintained, according to the type of matter and processed to achieve the quality, and yield established by the production plan.

CR 3.4 The anomalies in the operation of the grinding machines, in the presence of foreign bodies, are detected, recording the incidence and warning the maintenance service, in the event of any anomaly.

CR 3.5 The size of the particles obtained in the milling of raw materials in the pickers and molturators is proven to correspond to the specifications set out in the processing instructions, achieving the quality, and performance required by the wet food production plan for animal feed.

RP 4: Dosify the raw materials in the production of feed, dry food and premixtures, controlling the types of ingredients and the rate of dosing, as determined in the production process to ensure the proportions established, taking care of the production lot, complying with the applicable regulations.

CR 4.1 The ingredients used (premixtures, vitamin correctors, molasses, among others), in the production process are selected, following working instructions, according to the type of feed, dry food and premixtures for animal feed.

CR 4.2 The ingredients selected and identified in scales are weighed, following the work instructions of the different ingredients used in the production of feed, dry food and premixtures to be prepared.

CR 4.3 The rate of dosing of raw materials is maintained, respecting the performance set in the process conditions.

CR 4.4 The information for each production batch is recorded, guaranteeing the traceability of the process and the production of products suitable for marketing and consumption, with special vigilance in the premixtures and vitamin-mineral correctors as well as in the pharmacological products.

CR 4.5 The job stream is reorganized, correcting the deviations detected in the process.

CR 4.6 Remainer of raw materials is stored according to the work instructions, especially the vitamin-mineral correctors and pharmacological products.

RP 5: Mix the ingredients dosed in the production of feed, dry food and premixtures, controlling production parameters in the equipment used, as determined in the production process to ensure their homogenization, complying with the applicable regulations.

CR 5.1 The ingredients (micro-ingredients, premixtures and vitamin correctors) of the product to be manufactured are incorporated manually or automated into the mixer, in accordance with the formulation indications and the working instructions for the production of feed, dry food and premixtures.

CR 5.2 The parameters of the mixing process of ingredients, in the mixing machines are controlled, verifying, parameters of: homogeneity, weight, humidity and others, according to the specifications required in obtaining the final product, correcting in case of deviation.

CR 5.3 The corrections are made in collaboration with the quality department in the control of the parameters of the mixture (homogeneity, weight and humidity) so that these are maintained in the specifications required in the work plan for obtaining feed, dry food and premixtures for animal feed.

CR 5.4 The information corresponding to the additive and mineral-mineral correctors incorporated into the mixture is recorded, according to the formulation, ensuring the traceability of the final product obtained.

CR 5.5 The target performance of the mixing equipment is controlled, adjusting it to the predetermined requirements so that the formulation specifications are not altered and correcting possible deviations.

RP 6: Control production and final product production parameters in the processing and texturization treatments of raw materials, in the manufacture of feed, dry food and animal feed premixtures for characterization as a dry product, complying with the applicable regulations.

CR 6.1 The moulds used in animal feed are selected, taking into account the characteristics of the production, in the case of feed, dry food or premixtures.

CR 6.2 The transformation and texturization equipment is configured, following the working instructions to achieve the product conditions set out in the manufacturing manual to characterize the dried food and premixtures obtained.

CR 6.3 The parameters of the process of transformation and texturization of the raw materials (color, size, temperature, speed, among others) in the process of obtaining dry food and premixtures for animal feed are controlled through the measuring instruments of the equipment, achieving the required performance in the technical specifications, correcting in case of anomaly the deviations that occur.

CR 6.4 Final product controls are performed, eliminating those that do not meet the quality specifications set out in the work instructions.

CR 6.5 The textured product is conditioned by the determined procedure (desiccation, cooling, crumb), with the necessary values for the phase of the assembly.

CR 6.6 The textured product is stored in silos as bulk or granular.

RP 7: Enforce feed products, dry food and animal feed premixtures, control parameters of equipment used and ensure the closure of packaging to ensure commercial presentation and property conservation, complying with applicable regulations.

CR 7.1 The filling and closing equipment is consistent with the characteristics of each product, achieving the target quantity of each bag and maintaining the organoleptic and quality qualities of the product.

CR 7.2 The product zandeo is done to avoid its appeal, following the established procedure.

CR 7.3 The parameters of the assembly process (weight, type of container, closure, among others), the compliance with the established requirements is verified.

CR 7.4 The labels are checked, verifying the information, relating to the type of dry food and premixtures obtained, and their coincidence with the required specifications of the product, lot, among others, complying with the requirements laid down in the applicable regulations.

CR 7.5 The stitching or pasting of the label to the sack is performed, according to process indications, checking that it is completely sealed.

CR 7.6 The safety, registration and location standards are controlled with the process of palletizing and retracting, ensuring the traceability of dry food and premixtures for animal feed.

CR 7.7 Impaired packaging and packaging are rejected by reprocessing the material in the form and place established.

CR 7.8 The process of the final assembly and conditioning of dry food and premixtures for animal feed is checked for compliance with the yields established in the manufacturing protocols, correcting the deviations that occur.

Professional context:

Production media:

Warehouses, silos and liquid tanks. Dispensers. Internal means of transport: chains, ribbons, sinuses, hoppers, forklifts. Small self-driving vehicles. Devices for the rapid testing of quality parameters. Data transmission equipment. Computer equipment. Weighing scales and micro-scales, pickers, mills, hammers and grinds, pumps, extrusioners, crushers, molesters, greasers, desiccators, cold installations, gravimetric fillers, volumetric fillers, level detectors, printers, labels, retraction, fitting, palletizers.

Products and results:

Ready areas for work, feed processing, dry food and premixtures for animal feed. First level maintenance operations, of the machines and equipment used. Raw materials and ground auxiliary products, dosed and mixed in the production of feed, dried food and animal feed premixtures. Treatments for the transformation and texturisation of controlled raw materials. Final feed products, dry food and animal feed premixtures, saccados, sewn or glued.

Information used or generated:

Job Plan. Work Instructions. Manufacturing manuals. Process control parts. Hazard analysis manual and control critical points (HACCP). Records of product traceability. Storage records. Drug product records. Applicable rules concerning animal nutrition. Applicable environmental regulations and prevention of occupational risks and food safety. Guides to good hygiene practices. Guides to good manufacturing practice. Information on health and prevention of work and measures for the conservation of the environment.

TRAINING MODULE 1: PRODUCT STORE OPERATIONS AND CONTROL FOR ANIMAL FEED

Level: 2

Code: MF0754_2

Associate with UC: Organize the reception and storage of raw materials, ingredients and conditioning material for animal feed and control the expedition of final products

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: To analyze the necessary measures and inspections of personal hygiene and of facilities and equipment, according to the systems of work of the areas of reception, warehouse and expedition, in order to minimize the risks of alteration or deterioration of the products.

CE1.1 Identify hygienic requirements to be collected by facilities and equipment for the reception and storage of raw materials for animal feed products.

CE1.2 Relate actions for the maintenance of hygienic conditions in facilities and equipment with the risks arising from their non-compliance.

CE1.3 Describe the personal hygiene measures applicable in the animal feed industry and relate them to the effects of their non-compliance.

CE1.4 Identify appropriate clothing to work areas, storage and storage, as well as personal protective equipment required by safety and hygiene regulations.

CE1.5 In a practical scenario of preparing the work area for the reception and storage of raw materials and ingredients established in the production of animal feed products:

-Identify and correct non-compliance with safety and hygiene regulations.

-Evaluate the effectiveness of the pest prevention program applied in the animal feed industry.

-Interpret the applicable general regulations and product industry practice guides for animal feed.

-Discriminate between personal hygiene measures, those applicable to the different situations of the process and/or the individual.

-Meet the records according to the instructions set.

C2: Perform the operations of cleaning, preparing and maintaining the first level of machinery and equipment for the reception and storage of raw materials and ingredients established in the production of animal feed products.

CE2.1 Recognize the operation, constitution and safety devices of machinery and equipment used in the reception and storage of raw materials and ingredients established in the production of animal feed products.

CE2.2 Identify the first level maintenance operations of the teams and run them according to the appropriate instructions or manuals.

CE2.3 Carry out the cleaning of machines, equipment and areas, achieving the required levels.

CE2.4 Adequating the processing equipment to the requirements of the process to be executed.

CE2.5 Explain the anomalies or main problems of operation more frequent, during the use of the machines and/or computer equipment, identifying the correction indicated in each case.

C3: Specify the appropriate conditions for the reception and dispatch of the goods, according to their composition, the quantities, the needs of protection and external transport and to assess the compliance with the parameters of the same.

CE3.1 Recognize the documentation with which the incoming goods and the expeditions in animal feed must be provided.

CE3.2 Analyze the contents of the transport documentation and orders for the dispatch of raw materials or products and relate it to the checks to be carried out at reception or expedition.

CE3.3 To analyze the correct conditions of the means of transport of raw materials, ingredients and compliance with the regulations of occupational safety in the field of animal nutrition.

CE3.4 Identify methods of assessment, measurement and calculation of quantities and other characteristics (visual appearance, infestations and presence of foreign bodies) of materials and products intended for animal feed.

CE3.5 Identify methods of sampling of raw materials and finished products in animal feed.

CE3.6 Characterize the systems of protection of the goods.

CE3.7 List the different external means of transport and describe their characteristics and conditions of use in the reception and dispatch of materials and products for animal feed.

CE3.8 In a practical assumption of reception or dispatch of goods for animal feed:

-Determine the composition of the batch.

-Precise the checks to be carried out at reception or prior to the issue.

-Contrast the documentation and associated information.

-Detailed the protection to be given to the batch.

-Set the conditions to be met by the means of transport and describe the correct placement of the goods.

-Determine the systematic sampling and the carrying out of input controls.

C4: Classify the goods, according to criteria, according to the characteristics of the food products, in their storage, preservation and conditioning.

CE4.1 Describe the procedures for the classification of goods for the production of products for animal feed.

CE4.2 Apply the criteria for the classification of food products, according to the expiration, utility, size, resistance and other characteristics.

CE4.3 Interpret internal and external coding systems related to animal feed materials and products.

CE4.4 Assign codes according to the established system and make the marking of the goods.

CE4.5 To analyze the distribution of raw materials, final products and in course in warehouses, warehouses and chambers, taking into account their characteristics (class, category, lot, expiration) and the established safety and hygiene criteria, in order to achieve optimum use.

CE4.6 Relate to the raw materials that so require, those additives (antioxidant, antifungal, preservatives or others) that guarantee the standard maintenance of quality.

CE4.7 Describe the signs of conservation status of animal feed products, the most appropriate temperatures, control instruments and adequate storage time for each commodity.

C5: Identify sampling techniques for the verification of the quality of raw materials for animal feed.

CE5.1 Explain the different sampling procedures and methods used in the reception and expedition of the wet products industry for animal feed, recognizing and managing the associated instruments.

CE5.2 Identify the systems of constitution, marking, transfer and preservation of the samples.

CE5.3 Relate the form of sampling (number, frequency, place, size of extractions), with the need to obtain a homogeneous and representative sample.

CE5.4 In a practical scenario of sampling, duly characterized, at the time of receipt of raw materials, during the process or in obtaining the final product:

-Interpret the sampling protocol.

-Choose, prepare and use the appropriate instrument.

-Perform the operations to obtain the samples in the appropriate places, shape and times.

-Identify and move the samples to the lab.

C6: Analyze the procedures for storing materials and products for animal feed and selecting locations, times, means and itineraries, the techniques of handling the goods and the internal supply.

CE6.1 Characterize the different storage systems used in the meat industry, and explain the advantages and disadvantages of each one of them.

CE6.2 Describe the basic characteristics, performance and maintenance of cargo, unloading, transport and internal handling of goods, most used in food storage.

CE6.3 Relate the means of handling with the type of goods, justifying this relationship according to the physical and technical characteristics of both.

CE6.4 Describe the general security measures that a warehouse must gather, in accordance with current regulations.

CE6.5 In a scenario that provides the features of a warehouse, space, available media, and product types to store or supply:

-Determine the areas where the reception, storage, expedition and waits will take place.

-Determine the location of each product type.

-Determine the internal shipment itineraries for the products.

-Determine the means of loading, unloading, transport and handling.

-Determine the care necessary to ensure the integrity and preservation of the products.

-Determine the applicable security measures during handling of the goods.

C7: Fulfill the documentation of receipt of materials and products for animal feed, internal use of storage and dispatch of the goods according to the specifications agreed with the internal/external customer.

CE7.1 Explain the administrative procedures relating to reception, storage, internal distribution and dispatch.

CE7.2 Precise the function, origin and destination of the goods, and interpret the content of the documents used in this respect.

CE7.3 In a scenario that provides information about incoming and outgoing goods, specify the data to include:

-Curse order and purchase orders.

-Meet internal provisioning requests, delivery notes.

-Meet receipt tokens, input records.

-Curse exit and dispatch orders, output records.

-Meet entry or exit albarans.

-Curse claim and return documents.

C8: Apply stock control and inventory processing procedures for animal feed products.

CE8.1 Relate the information generated by the warehouse control to the needs of other units or departments of the enterprise.

CE8.2 Explain the concepts of maximum, optimal, security and minimum stock, identifying the variables involved in your calculation.

CE8.3 Characterize the different types of inventories and explain the purpose of each of them.

CE8.4 In a scenario, for which information about the movements of an animal feed product store is provided:

-Rate the available estocage.

-Get the pending supplies.

-Get customer orders in progress.

-Get the internal supplies served.

-Rate the shipped products.

-Rate orders and merchandise returns.

CE8.5 In a duly characterized case, for which information is provided on the movements of a product store for animal feed, contrast the status of stocks with the physical inventory count and appreciate the differences and their causes.

C9: Use computer equipment and software to control products for animal feed.

CE9.1 Install the computer applications following the established specifications.

CE9.2 Analyze the fundamental functions and procedures of installed applications.

CE9.3 In a scenario that provides information about movements in an animal feed product store:

-Define the initial application parameters according to the proposed data.

-Perform high, low, and modifications to product, vendor, and customer files.

-Register the inventory entries and exits, updating the corresponding files.

-Prepare, archive, and print the resulting store control documents.

-Develop, archive and print, inventory inventory.

C10: Store the raw materials with biological activity for products destined for animal feed.

CE10.1 Relate the identity and quality of the product received with the item in the order order.

CE10.2 Register the necessary data relating to product traceability.

CE10.3 Identify and reject materials that do not meet the objectives of identity, traceability and quality established by the law and the internal regulations of the company.

CE10.4 Specify the legal requirements in the handling of toxic and hazardous materials to preserve the safety of people, animals and the environment.

CE10.5 Recognize the specific characteristics of the storage and control of raw materials with pharmacological activity, in order to avoid the contamination of others.

CE10.6 Describe specific individual protection means in the handling of materials with biological activity.

CE10.7 Identify measures to be taken to prevent discharges and losses of these types of raw materials to ensure the safety of people and the environment.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.5; C3 for CE3.8; C4 for CE4.4; C5 for CE5.4; C6 for CE6.5; C7 for CE7.3; C8 for CE8.4; C8 for CE8.4; C9 for CE9.3.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Respect the organization's internal rules and procedures.

Contents:

1. Safety and hygiene measures in the warehouses of animal feed materials and products

Preparation of installations.

Applicable rules of horizontal and vertical character applicable to the sector, guides to good hygiene practices, official control and self-control systems and guidelines for verification and inspection.

Security in the reception area, warehouse: personal protective equipment and the issue and prevention of occupational risks.

Personal hygiene measures: conservation and transportation.

General hygienic requirements for facilities and equipment: Surface characteristics, space distribution, ventilation, lighting, hygienic services, areas of contact with the exterior, isolation elements, evacuation devices, materials and hygienic construction of equipment and cleaning of facilities and equipment.

Cleaning levels: concept cleaning and dirt and physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinsaving, deratization: phases and sequences of operations, cleaning solutions: properties, utility, incompatibilities, precautions and disinfection and sterilization. Chemical disinfectants, thermal treatments.

Cleaning systems and equipment: manuals and automated systems. Signaling and isolation techniques for areas or equipment.

2. Maintenance of the first level of equipment for the production of animal feed

Technical documentation for the maintenance of equipment and machines: technical sheets.

Operating and maintenance manuals for machines and equipment.

Company Maintenance Manual.

Reports on the status of machines and tools. Review or maintenance needs reports.

Maintenance types machines, utensils and equipment: preventive and corrective maintenance.

Applicable procedures and techniques.

Mount and dismount operations.

Lubrication and cleaning; regulation, adjustment and programming.

Start-up procedures.

Regulation of products processing equipment for animal feed.

Equipment handling and stopping. Fundamentals and features.

Composition, regulation, management, influence on the characteristics of the final product.

3. Raw materials in the food and feed industry dried for animal feed

Receiving raw materials and ancillary products in the food and feed industry for animal feed.

Cereals, oilseeds and protein crops.

Fodder, pulps, flours and milling products.

Fats and molasses.

Drug use materials, processing aids and additives.

Meat products and other raw materials.

Main auxiliary materials used for the manufacture of animal feed products.

Drug premixtures and premixtures of additives.

General operations and checks on receipt of raw materials.

Measurement and weighing of amounts received.

General operations and checks at reception and dispatch: types and conditions of contract, documentation of entry and exit and dispatch, composition and preparation of an order, measurement and weighing of quantities.

Taking samples of received subjects.

Registration and taking of product data received; traceability.

Collection and archive of documentation concerning raw material and means of transport.

Collection and file of documentation regarding incidents and corrective measures.

Download of raw materials.

Download methods and equipment.

Internal transport equipment and machinery: sympos and tapes.

External transport: conditions and means of transport, and bulk and packaged.

Internal transport.

Sampling.

4. Storage of products and raw materials with biological activity for the production of animal feed products.

Classification and Encoding of Goods.

Conditions for the transport of raw materials for animal feed.

Stores, types of warehouses, documentation, and administrative procedures.

Classification and coding: classification criteria and techniques and means of coding.

Internal handling and handling procedures and equipment: unloading and loading methods, internal transport and handling systems, and composition, operation and handling of equipment.

Location of goods: methods of placement and limitations, optimal use and signaling.

General conditions for the conservation of animal feed products.

Store control.

Internal documentation. Traceability.

Input and output records.

Stock control, security stocks, minimum stage, rotations.

Inventories.

Types of medicinal premixtures and mineral vitamins.

Packaging and transport conditions.

Tagging and Content.

Specific storage characteristics.

Normative manipulation. Means of protection.

Record of data and movements.

Discharges and residues. Protection of the environment.

Criteria used in the classification of goods: expiration, utility, size, resistance and others.

Techniques and encoding means used.

Marking of meat goods.

Internal documentation used. Records of outputs.

Output and expedition orders.

Computer application in the control of internal supplies of goods.

Store movement controls and records.

Log systems.

Rate controls and dosing of output products.

Automatic process control; types, instruments, and control elements.

5. Dispatch of products made for animal feed

Receiving and preparing orders.

Organization of product output.

Traceability.

Operations and general checks on the external expedition.

Output documentation on the external product expedition.

Composition and preparation of an order.

Metering and weighing of quantities issued.

Protection of meat goods in external transport.

Conditions and means of transport used in the external expedition.

Different types of distribution of the raw materials: bulk and packaged.

Placement of the meat goods in the means of transport.

Classification and coding of goods on the external expedition.

Criteria used in the classification of goods in the external expedition: expiration, utility, size, resistance and others.

Techniques and encoding means used in the external expedition.

Marking of meat goods on the external expedition.

Food preservation: causes of food deterioration. Environment and manipulation of the environment.

Bacteria, moulds, yeasts, toxins, and other food-altering external factors.

Internal factors.

Basic precautions and pollution prevention.

Handling of supplies, clothing and equipment.

Official regulations on food handling.

6. Product inventory management for animal feed

Computer applications in the control of the warehouse of materials and products for animal feed.

Inventory types; initial and final. Finnish.

Cost of inventories.

Internal inventory control.

Stock reports. Formats.

Documentation and accurate records.

Warehouse management: internal documentation of the warehouse of raw and auxiliary materials for animal feed.

Completing the input records and receipt tokens.

Output and expedition orders. Albaranes.

Stock control, security stocks, minimum stocage, rotations.

Inventories. Types and purpose of each of them.

High, low, and modifications to product, vendor, and customer files.

Spreadsheet handling.

Stock control: maximum stock.; safety stock; optimal stock; minimum stock.

Specific computer applications.

Warehouse data and parameters.

Database operations and management.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the organisation of reception and storage of raw materials, ingredients and packaging material for animal feed and control of the dispatch of final products, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: MAKING WET FOOD FOR PET ANIMALS

Level: 2

Code: MF0755_2

Associate with UC: Develop wet products for animal feed, under conditions that ensure maximum food quality and safety

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Apply the first level maintenance procedures of the machinery and the cleaning of facilities and equipment in the areas of production of wet products for animal feed and taking into account the rules for the prevention of accidents and the conservation of the environment.

CE1.1 Identify hygienic requirements to be collected by facilities and wet product processing equipment for animal feed.

CE1.2 Relate actions for the maintenance of hygienic conditions in facilities and equipment with the risks arising from their non-compliance.

CE1.3 Discriminate between personal hygiene measures applicable to the different situations of the processing process.

CE1.4 Meet the records according to the instructions set.

CE1.5 Identify the measures of disinfection, disinfection and pest control, which must be carried out in the area of preparation.

CE1.6 Differentiate the concepts and levels of cleanliness used in the wet food industry for animal feed.

CE1.7 Identify, classify and compare the different cleaning products and treatments (disinfection, sterilization, disinsaving, deratization) and their conditions of use.

CE1.8 Describe operations, conditions, and means used in cleaning installations and equipment.

CE1.9 Determine the operations performed, to perform the first level maintenance of equipment and machinery.

CE1.10 In a practical cleaning case (disinfection, sterilisation, disinterment, deratization), duly characterised:

-Justify the goals and levels to be achieved.

-Select the products, treatments, and operations to use.

-Set the parameters to be controlled.

-List the required equipment.

C2: Recognize the procedures for the conditioning of meat and by-products, in obtaining wet products for animal feed, describing control of parameters and conditions throughout the sequence of the process.

CE2.1 Identify the different types of meat, fish and animal by-products used in the preparation of wet food for animal feed.

CE2.2 Recognize and measure the characteristics (pH, internal temperature, color) that must present the meats and fish.

CE2.3 Describe the conditions to be met by different classes of fats and other raw materials used in the manufacture of wet products for animal feed.

CE2.4 Identify the size of the animal meat, fish or animal by-products used, required in the Work Instructions.

CE2.5 Recognize the temperatures required in the process.

CE2.6 Recognize the current regulations of mandatory compliance, as well as the standards established by the company.

CE2.7 Track the traceability of incoming animal products.

CE2.8 Identify the sequence of conditioning of raw materials according to the work plan; as well as the appropriate mechanical configurations, to each type of matter and processed to achieve the quality, efficiency and performance required.

C3: To make, according to the formulation, the dosage and mixing of the raw materials, obtaining the required quality in conditions of hygiene and safety.

CE3.1 Recognize the different dosage and mixing procedures of raw materials for the production of wet products for animal feed, relating them to the different types of products.

CE3.2 Describe the dosing and mixing, kneading and emulsifying systems employed in the manufacture of wet products for animal feed.

CE3.3 In a practical scenario of measuring raw materials for obtaining wet animal feed products:

-Identify individually the different ingredients and food additives, following the specific work instruction for each type of final product.

-Pest the different ingredients and food additives identified.

-Interpret the formulation specifications.

-Point out the preparation conditions in each case.

-Control the mixing process, ensuring that the distribution of the raw materials is homogeneous and according to the specifications required for the final product.

-Register the information for each batch so that the process can be traced.

-Identify process deviations, correcting detected anomalies, ensuring the production of products suitable for marketing and consumption.

CE3.4 In a convenient dosing and mixing scenario:

-Reorganize the job stream based on production incidents, while respecting the performance set in the job plan.

-Verify that the weight of the mixture is maintained within the permitted tolerances according to the quality plan set by the company.

-Register critical process control parameters (mixing time, allowed tolerance, process temperature, flush time, and others).

C4: Apply the treatments of transformation and texturization of wet products, for animal feed, correcting possible deviations.

CE4.1 Describe the transformation and texturisation procedures used in the wet product processing industry for animal feed.

CE4.2 Identify the transformation and texturing equipment used to achieve the process conditions set out in the manufacturing manual.

CE4.3 Describe the safety and quality criteria set out in the work instructions for the different wet products for animal feed.

CE4.4 Analyze how the applied process conditions allow for the greater efficiency of the means and materials used in compliance with the limits imposed in the work instructions.

CE4.5 Describe the process of sampling of the product in progress and final product according to the criteria set out in the Integrated Quality Manual.

CE4.6 Identify and correct possible deviations (size, color, temperature, processing speed, and others) according to the process instructions.

CE4.7 In a practical scenario of producing wet products for animal feed:

-Recognize the molds needed to achieve the look set in the final product specifications.

-Check that the semi-finished product corresponds to the patterns of shape, size, humidity, temperature and organoleptic characteristics, as set out in the work instructions.

-Perform and record the necessary controls on the semi-finished product obtained.

-To condition the product by drying/cooling after the texturization, with the necessary temperature and humidity values for its passage to the packaging phase.

C5: Make the packaging of the wet product by ensuring its preservation, correct presentation and maintenance of its organoleptic properties.

CE5.1 Identify the filling and closing equipment that conform to the characteristics of each product to achieve the objective by weight and volume required per package.

CE5.2 Classify packaging and packaging materials more used in the wet product processing industry for animal feed.

CE5.3 Identify the materials for the labelling and associate them with the most suitable packaging and food products.

CE5.4 Identify, correct and record deviations (mean weight, tightness, fill volume, closure compactness and others).

CE5.5 Code the product in compliance with traceability and regulatory requirements.

CE5.6 In a convenient packaging of wet products for animal feed:

-Check that the weight per package corresponds to the values set in the final product specifications.

-Control and maintain process parameters (dosage capacity, filling rate, head height, sealing resistance, sealing temperature, vacuum, sauce temperature, closing conditions) and quality according to the work instructions, maintaining the highest efficiency of the means and materials used.

-Detect and reject the product not eligible according to the sampling criteria set by the Quality Plan.

-Keep the equipment in perfect mechanical condition to ensure the safety of the sealing/closure operation.

C6: Identify the technological treatments required for the production of wet products for animal feed.

CE6.1 Describe the foundation and procedures for sterilisation, refrigeration and freezing, used as conservation treatment.

CE6.2 Identify and justify the parameters and treatment cycle for the different product types.

CE6.3 Recognize indicators that denote the development and efficiency of treatment.

CE6.4 In a scenario of sterilizing wet product packaging:

-Regular the teams according to the treatment scales.

-Successfully perform closed-loaded and open-flush operations.

-Evaluate the sterilization curve (temperature, pressure, time) and make the appropriate adjustments.

-Check the temperature and cooling time.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Contrast the characteristics of the heat-treated product with the required specifications.

CE6.5 In a scenario of cooling and/or freezing:

-Choose the appropriate cameras or equipment and fix the cooling or freezing and maintenance parameters of the product.

-Successfully perform load-shut operations and power to cameras, tunnels, and freezers.

-Rate the cooling and freezing control charts (temperature, time, penetration) and suggest the appropriate adjustments.

-Systematize the checks of control parameters during maintenance or conservation (temperatures, humidity, gas balance) throughout the process.

-Appreciate the presence of anomalies and propose palliative measures.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Contrast the characteristics of the cold-treated product with the required specifications.

C7: Apply the final conditioning operations of the wet products for animal feed.

CE7.1 Identify the final conditioning operations of wet products for animal feed.

CE7.2 Describe the positioning system of the labels with the degree of fixation necessary to ensure their correct readability and permanence during the expiration period, along the entire distribution chain.

CE7.3 Describe the operation of the trays or boxes, bearing the weight of the product and without any deformations, as set out in the final product specifications.

CE7.4 Recognize and encode the information required to be incorporated into the final conditioner label for the distribution channel.

CE7.5 Describe the end product palletizing procedure by following quality instructions and safety standards.

CE7.6 In a scenario of final conditioning of wet products for animal feed:

-Retracting the pallet by keeping the product subject.

-Label with the necessary data of Identity, quantity, lot, expiration guaranteeing the traceability of the product, its management and safe handling until the final destination.

-Withdraw the product not in compliance with the package integrity specifications or with damage to the secondary conditioning.

-Control that the materials used for palletizing are in correct hygiene and safety.

CE7.7 Identify process conditions that allow for the greater efficiency of the means and materials used while respecting the limits imposed in the work instructions.

C8: Analyze safety, quality and environmental standards that ensure the protection of people, animals, goods and products.

CE8.1 Identify the environmental impact factors of the wet products industry for animal feed.

CE8.2 Classify the different types of waste generated according to their origin, status, recycling and need for debugging.

CE8.3 Recognize the environmental effects of residues, contaminants and other conditions.

CE8.4 Interpret the most relevant aspects of the regulations and the safety plans relating to: rights and duties of the worker and the company, distribution of functions and responsibilities, preventive measures, signs, specific rules for each post, action in case of accident and emergency.

CE8.5 Identify risk factors and situations for operators, more common in the wet products industry for animal feed and deduce its consequences, prevention and protection measures.

CE8.6 Recognize the purpose, characteristics and symbology of signals indicative of areas or situations of risk or emergency.

CE8.7 List the properties and explain the way the garments and personal protective elements are used.

CE8.8 Recognize and analyze what preventive and corrective actions set out in the Hazard Analysis Manual and control hotspots can be applied in the animal feed product industry.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.10; C3 with respect to CE3.3 and CE3.4; C4 with respect to CE4.7; C5 for CE5.6; C6 for CE6.4 and CE6.5; C7 for CE7.6.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Respect the organization's internal rules and procedures.

Recognize the organization's productive process.

Contents:

1. Process of cleaning, disinfection, disinterment and de-ratization in the wet products industry, first level maintenance of wet products for animal feed, at first level

Preventive and corrective maintenance of wet animal feeding equipment.

Applicable procedures and techniques.

Mount and dismount operations.

Lubrication and cleaning; regulation, adjustment and programming.

Technical documentation of equipment and machines for the maintenance of wet products for animal feed.

Machine Preparation Techniques.

Operating and maintenance manuals for machines and equipment.

Company Maintenance Manual.

The state history of machines and tools.

Report on the preservation and maintenance of extended and cut machines.

Review or maintenance needs reports.

Concept and levels of cleanliness.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

Cleaning systems and equipment.

Signaling and isolation techniques for areas or equipment.

2. Equipment and basic machinery used for the preparation and manufacture of wet animal feed

Using and handling:

Load cells.

Transport equipment: Sinpurposes. Tapes.

Silos.

Tolvas and cyclones.

Bombs.

Picadoras, boneless, cutting, tracers.

Mixers, metering machines.

Cocora, granulator.

Gravimetric fillers.

3. Basic raw materials in the wet food industry for animal feed

Meat: Meat: chemical composition. Organoleptic characteristics. Characteristics of the different meats. Conditioning. Other tissues. Meat flours.

Fish: Chemical composition. Identification of different types of products derived from fish. Fish flours.

Technological aids.

Additives.

Other commodities.

Water as a technological agent.

Food constituents: carbohydrates, proteins, fats, protein quality, bioavailability of nutrients, vitamins, minerals, fiber, and water as a nutrient.

4. Basic raw material conditioning operations for the production of wet food for animals

Dosed, mixed ingredients, texturization and extracused operations.

Previous treatments: classification, separation and selection of raw materials.

Major sequences of raw material conditioning.

Ground; milling mills and operations.

Chopped and chopped of materials.

Palletizing.

Separation techniques: decantation, centrifugation, and filtration.

Separation and treatment of waste.

Technological aids. Types, use and regulations. Food additives. Other raw materials of vegetable origin.

Dosage and weighing of ingredients. Principles of formulation.

Systems and equipment for dosing ingredients.

Mixed ingredients. Features.

Emulsion and homogenization; systems and characteristics.

Production of mixtures; static, dynamic mixing, shovels and propellers.

Regulation of mixing equipment.

Control of parameters of the mixing process.

Process Log.

Texturization and Exusing: Purpose and Methods.

Dehydration technologies: drying, evaporation, lyophilization.

The purpose of the extracused processes.

Extrusion systems and embodiments.

Equipment and equipment for use.

Control and regulation of parameters of the equipment used for the extraction.

Control of parameters of the transformation and texturing process. Features: color; size; temperature; speed.

5. Packaging of wet products for animal feed, final conditioning and thermal treatments for the preservation of wet products for animal feed

Packaging technology; functions and effects.

Types and methods of packaging: aseptic, vacuum, in modified atmosphere.

Packaging materials: metal, glass, cardboard, paper, plastic, among others.

Packaging equipment: gravimetric, volumetric, embandeating, retracting machines.

Packaging or closed operations of elaborate.

Control and regulation of parameters in automated packaging lines.

Conditioning materials: wrappers, coatings, labels.

Regulations applied to the conditioning and labeling of products.

Types and materials used in product labeling.

Materials and Labelling Useful.

Packaging, palletized, and product packaging procedures.

Materials used for packaging.

Packaging machinery. Automated packing lines.

Training, control, and batch logging.

Final Conditioner: palletized, embedded.

Data Log. Traceability. Treatments for the preservation and finishing of products. Processes and products.

Conservation of products by heat; sterilization, cooking and baking.

How to store cold products; cooling and freezing.

Machinery used for conservation processes: cooling tunnels, autoclaves, marmites, ovens, among others.

Automated systems; control elements.

6. Regulations applicable in the wet food industry for animal feed, quality management systems. Self-control

HACCP system in the wet food industry for animal feed.

Regulations applicable to the sector.

Personal hygiene measures: authorized clothing and equipment. Gestures. Injuries and adequate protection. Communicable diseases. Regulation of food handlers.

General hygienic requirements for facilities and equipment.

DDD/Regulations applicable.

Applicable safety and hygiene regulations. More common risk factors and situations in the food industry.

Regulations applicable to prevention and protection measures: in facilities; in the use of machinery and personal equipment.

Tagged.

Labor regulations.

Traceability regulations.

Environmental impact of the food industry.

Agents and impact factors.

Types of waste generated.

Applicable Environmental Protection Regulations.

Energy savings and alternatives.

Solid waste and packaging. Emissions into the atmosphere.

Liquid discharges.

Waste Management.

Prerequisites.

Self-control.

Hazard analysis and critical control points.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the manufacture of wet products for animal feed, under conditions which ensure the highest quality and food safety, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: MAKING FEED, DRY FOOD AND PREMIXTURES

Level: 2

Code: MF0756_2

Associate with UC: Elaborate dry food and feed, as well as drug premixtures and vitamin-minerals for animal feed

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Apply the first level maintenance procedures of the machinery and the cleaning of facilities and equipment in the areas of food processing and dry feed, as well as medicated premixtures and premixtures of feed additives, and taking into account the rules for the prevention of accidents and the conservation of the environment.

CE1.1 Identify hygienic requirements to be collected by facilities and food and dry feed processing equipment for animal feed.

CE1.2 Relate actions for the maintenance of hygienic conditions in facilities and equipment with the risks arising from their non-compliance.

CE1.3 Discriminate between personal hygiene measures applicable to the different situations of the processing process.

CE1.4 Meet the records according to the instructions set.

CE1.5 Identify the measures of disinfection, disinfection and pest control, which must be carried out in the area of preparation.

CE1.6 Differentiate the concepts and levels of cleaning used in the food and feed industry for animal feed.

CE1.7 Identify, classify and compare the different cleaning products and treatments (disinfection, sterilization, disinsaving, deratization) and their conditions of use.

CE1.8 Describe operations, conditions, and means used in cleaning installations and equipment.

CE1.9 Determine the operations performed, to perform the first level maintenance of equipment and machinery.

CE1.10 In a practical cleaning case (disinfection, sterilisation, disinterment, deratization), on the basis of given conditions:

-Justify the goals and levels to be achieved.

-Select the products, treatments, and operations to use.

-Set the parameters to be controlled.

-List the required equipment.

C2: Apply the raw material milling technology for the production of dry food and feed, depending on the raw materials and the process to which it will be subjected.

CE2.1 Identify the raw materials, auxiliaries and additives used in the manufacture of dry products for animal feed.

CE2.2 Describe the performance of the additives, assess the advantages and disadvantages of their use and interpret the indications for their use.

CE2.3 Identify the size of ground particle required in the work instructions.

CE2.4 Describe the different types of mills required for the processing of animal feed products.

CE2.5 In a practical milling scenario based on raw materials and following the process instructions:

-Rate the feature and status of incoming grains.

-Control the composition of the equipment and operating conditions.

-Perform parameter tuning using the control instrument.

-Perform specific hygiene and safety measures in handling products and handling machines.

-Control the obtaining of intermediate products and by-products.

-Take corrective action on the flow of products and operating conditions.

C3: Identify and apply the legal specifications relating to facilities, processes and procedures for the handling and processing of ingredients and medicated premixtures, premixtures of additives and pharmacological products.

CE3.1 Recognize the legal specifications that affect the facilities for the handling and processing of ingredients and medicated premixtures, premixtures of additives and pharmacological products.

CE3.2 Identify the information for each batch of medicated premixtures, premixtures of additives and pharmacological products, in order to guarantee the traceability of the process and the compliance with the specific legal regulations for the production.

CE3.3 Describe information for pharmacological products in a way that ensures traceability of the process and compliance with the legal specifications of bio-safety and pharmacological control.

CE3.4 In a practical scenario, it is well known: to detect process deviations to ensure the production of products suitable for consumption, removing products that do not comply with the quality criteria.

CE3.5 Describe the system for recording and storing the remainder of the raw materials and ingredients not incorporated in the dosage according to the work instructions.

C4: Characterize and analyze the dosage process of raw materials (cereals, oilseeds, fats, byproducts, and others) and ingredients for the production of dry animal feed and food, guaranteeing the values established in the Production Plan.

CE4.1 Recognize the different dosage and mixing procedures of raw materials for the production of food and dry products for animal feed, relating to the different types of products.

CE4.2 Describe the dosing systems used in the manufacture of food and dry products for animal feed.

CE4.3 In a properly characterized scenario: identify and weigh individually the different ingredients and food additives, following the specific work instruction for each type of final product.

CE4.4 Interpret the formulation specifications and indicate the conditions of preparation in each case.

CE4.5 In a practical scenario of measuring raw materials for food and dry products for animal feed:

-individually weigh the ingredients and raw materials to obtain a process batch that carries out the process specifications by weight and identity.

-Scale the batches and record the information according to job instructions.

-Register the information for each batch so that the process can be traced.

-Detect, correct, and record process deviations to ensure that products fit for use are obtained.

C5: Analyze basic ingredients and raw material mixing operations.

CE5.1 Describe the basic mixing operation.

CE5.2 Recognize the different mixing procedures of raw materials for the production of dry products for animal feed, relating them to the different types of final products.

CE5.3 Interpret the formulation specifications and flag the mixing conditions in each case.

CE5.4 Identify micro-ingredients, medicated premixtures, premixtures of additives and pharmacological products, liquids and molasses, to be incorporated in according to the formulation indications previously identified.

CE5.5 Recognize the parameters to be controlled in the resulting mixture (homogeneity, weight, humidity and others) according to the specifications of the quality plan.

CE5.6 In a practical scenario of mixing raw materials for food and dry products for animal feed:

-Perform and control the mixing process, ensuring that the distribution of the raw materials is homogeneous and according to the specifications required for the final product.

-Control and properly record incorporation into the additive mixture, according to the formulation requirements.

-Respect the mixing process conditions set out in the work instructions, taking care that the parameters that regulate the mixing of ingredients are maintained at all times.

-Control the target performance of the mixing equipment so that the formulation specifications are not altered in any of the phases.

-Record the information for each batch is recorded in a way that ensures the traceability of the process.

-Identify, correct and record process deviations, ensuring the production of products suitable for marketing and consumption.

-Verify that the weight of the mixture is maintained within the permitted tolerances according to the quality plan set by the company.

C6: Characterize the transformation and texturization treatments in the production of the dry product for animal feed.

CE6.1 Describe the transformation and texturization procedures used in the wet product processing industry for animal feed.

CE6.2 Identify the most appropriate mechanical tool to achieve the process conditions that allow the characteristics of each product to be obtained at each moment.

CE6.3 Identify the transformation and texturing equipment used to achieve the process conditions set out in the manufacturing manual.

CE6.4 Describe the safety and quality criteria set out in the work instructions for the different food and dry products for animal feed.

CE6.5 Control which process conditions allow for the greater efficiency of the means and materials used while respecting the limits imposed in the work instructions.

CE6.6 In a practical case, it has been duly characterized: to recognize the process of conditioning the product after its texturized, by controlled procedures of drying-cooling-crumbs, with the values of temperature, consistency and humidity necessary for its passage to the phase of the assembly.

CE6.7 Describe the process of sampling of the product in progress and final product according to the criteria set out in the Integrated Quality Manual.

CE6.8 In a properly characterized scenario: identify and correct possible deviations (size, color, temperature, processing speed, and others) according to the process instructions.

CE6.9 In a practical scenario for the production of wet products for animal feed, on the basis of given conditions:

-Recognize the molds needed to achieve the look set in the final product specifications.

-Check that the semi-finished product corresponds to the patterns of shape, size, humidity, temperature and organoleptic characteristics, as set out in the work instructions.

-Perform and record the necessary controls on the semi-finished product obtained.

-To condition the product by drying/cooling after the texturization, with the necessary temperature and humidity values for its passage to the packaging phase.

-Store, where appropriate, the product in different silos depending on bulk or granulate format, always within the same production plant and prior to the assembly and palletizing.

C7: Analyze the techniques of the ensing and the consequences that for the final product has the choice of equipment and packaging.

CE7.1 Characterize the method of being used in each type of final product.

CE7.2 Identify the volumetric and gravimetric filling methods and equipment that allow to obtain the target quantity per bag, maintaining the organoleptic and quality qualities.

CE7.3 In a practical scenario of the testing of food and dry products for animal feed, on the basis of given conditions:

-Perform the decomcompaction of the product by zarandeo to avoid its appeal following the established procedure.

-Adjust the filling and closing equipment to the characteristics of each product.

-Control that the weight per bag corresponds to the values previously set in the production plan.

-Incorporate the label with the product and batch specifications by stitching or pasting, complying with current requirements for traceability and current regulations.

-Detect and reject the non-compliant sack as set out in the packaged product specifications and reprocess it in place and shape, in order to recover the valid material.

CE7.4 Recognize the controls of the process of assembly (control of the closure and labeling of the bag) and quality, according to the work instructions.

CE7.5 Describe the tasks of cleaning, greasing and maintenance of the first level of the equipment (scale, assembly, labelling) to guarantee the perfect mechanical operation of the equipment in the operation of the assembly/labeling.

C8: Identify the final conditioning measures that guarantee the correct commercial presentation and the preservation of the physical-chemical and organoleptic properties of the final product.

CE8.1 Identify the final conditioning operations of dry products for animal feed.

CE8.2 Describe the positioning system of the labels with the degree of fixation necessary to ensure their correct readability and permanence during the expiration period, along the entire distribution chain.

CE8.3 Describe the operation of the trays or boxes, bearing the weight of the product and without any deformations, as set out in the final product specifications.

CE8.4 Recognize and specify the information required to be incorporated into the final conditioner label for the distribution channel.

CE8.5 In a well-practiced scenario, describe and perform the palletizing procedure of the final product according to the quality instructions and safety standards.

CE8.6 In a scenario of the final conditioning of dry products for animal feed:

-Retracting the pallet keeping the product subject.

-Label with the necessary data of Identity, quantity, lot, expiration guaranteeing the traceability of the product, its management and safe handling until the final destination.

-Remove the damaged product from the packaging integrity specifications or damage the secondary conditioning.

-Control that the materials used for palletizing are in correct health and safety.

-Control that the final product pallet meets the security, logging, and warehouse location standards.

-Verify that the conditioning process meets the yields set by the manufacturing protocols.

-Develop the transport and identification documentation of the bulk marketed product.

CE8.7 Identify the conditioning and transportation conditions that allow for the greater efficiency of the means and materials used in compliance with the limits imposed in the work instructions.

C9: Analyze safety, quality, environmental and hygiene standards that ensure the protection of people, animals, goods and products.

CE9.1 Identify the environmental impact factors of the food and feed industry for animal feed.

CE9.2 Classify the different types of waste generated according to their origin, status, recycling and need for debugging.

CE9.3 Recognize the environmental effects of residues, contaminants and other conditions.

CE9.4 Analyze the most relevant aspects of the regulations and the safety plans relating to: rights and duties of the worker and the company, distribution of functions and responsibilities, preventive measures, signs, specific rules for each post, action in case of accident and emergency.

CE9.5 Identify risk factors and situations for operators, more common in the food and dry products industry for animal feed and deduce its consequences, prevention and protection measures.

CE9.6 Recognize the purpose, characteristics and symbology of signals indicative of areas or situations of risk or emergency.

CE9.7 List the properties and explain the way the garments and personal protective elements are used.

CE9.8 Recognize the preventive and corrective actions set out in the Manual of Hazard Analysis and Critical Control Points.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.10; C2 with respect to CE2.5; C3 with respect to CE3.4; C4 with respect to CE4.5; C5 for CE5.6; C6 for CE6.9; C7 for CE7.3; C8 for CE8.5; C8 for CE8.5; C8 for CE8.5 and CE8.6.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Respect the organization's internal rules and procedures.

Recognize the organization's productive process.

Contents:

1. First-level cleaning and maintenance at the facilities processing of food and feed dried for animal feed

Hygiene and safety measures in facilities and machinery.

Cleaning types: physical, chemical, microbiological.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

Pest control.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Cleaning systems and equipment. CIP automatic system.

Signaling and isolation techniques for areas or equipment.

Cleaning and maintenance of the tanks.

General hygienic requirements for facilities and equipment processing of food and feed dried for animal feed.

Characteristics of the surfaces, distribution of spaces.

Ventilation, lighting, hygienic services.

Cleaning product stores. Identification of packaging.

Transport equipment: sympos and tapes.

Silos.

Tolvas and cyclones.

Weighing and micro-scales, pickers, mills, hammers and toothpicks, pumps, extrusioners, crumb, molesters, greasers, desiccators, cooling tunnels.

Basic equipment maintenance operations.

User or first-level maintenance operations.

Basic principles for implementation, regulation and management.

Cleaning operations.

Safety in the use of machinery and equipment.

2. Raw materials in the food and feed industry dried for animal feed, feed types

Cereals.

oilseeds.

Proteaginosas.

Fodder.

Pulps.

Flour and milling products.

Fats.

Melaces.

Drug use materials.

Technological aids.

Additives.

Other commodities.

Full feed.

Supplementary feed.

Feed with medicated additives.

Medicated feed.

3. Milling operations, sifted, formulation of mixing of ingredients for the production of: feed, dried food and premixtures

Cleansing ingredients, vibrating filtering and magnetic separators.

Grinding functions.

Embodiments: dry milling, wet milling, premilling.

The mill; types: hammer, roller, vertical.

Elements of the mill and operations.

Control parameters in grinding: speed, flow rate, others.

Critical points of the grinding process.

Performance of the grinding process.

Grain requirements for milling.

Principles of feed formulation.

Weights and proportions.

Balanced feed.

Types of formulas according to feed classes.

Handling and working with formulas.

Dosage and weighing of ingredients in the production of: feed, dry food and premixtures.

Systems and equipment for dosing ingredients.

Weighing and weighing systems.

Regulation of equipment.

Level of accuracy and critical dosing points.

Mixed ingredients. Purpose and requirements.

homogenization parameters.

Types of mixtures: dynamic, static, shovels, propellers, among others.

Incorporation of liquids.

Verification of the mixture.

Mixing machinery making of feed, dry food and premixtures.

Mixer types.

Performance.

4. Granulate, texturization and extracused in obtaining dry food and premixtures for animal feed. Other processes

Types of granulators.

Handling the granulation process.

The quality of the granule.

Factors involved in the quality of the granule.

Effects of granulation.

Double granulation.

The purpose of the extracused processes.

Extrusion systems and embodiments.

Equipment and equipment for use.

Deviations from the process.

Control and regulation of machinery.

Process control; traceability.

Types of granulators.

Crumbs or demuators.

Crumbs: description.

Effects of crumbs and practical applications.

Expander or expand.

Effects of the expand.

5. Packaging in the food and dry feed industry, equipment and machinery for packaging, testing and labelling for animal feed

Silos and feed storage tanks: features and requirements.

Filling, emptying and cleaning silos and tanks.

Regulations applicable to packaging.

Labelling of feed. Features.

End-of-dry food and premixtures for animal feed.

Palletized, embedded.

Data record: traceability.

Quality control.

Gravimetric fillers.

Volumetric, Embandejators.

Retraction.

Fitting, palletizers, labeling.

6. Quality management systems. Self-control. HACCP system in the food and feed industry dried for animal feed. Applicable rules

Prerequisites.

Self-control.

Hazard analysis and critical control points.

Environmental impact of the food and feed industry for animal feed.

Agents and impact factors.

Types of waste generated.

Applicable Environmental Protection Regulations.

Solid waste and packaging.

Emissions to the atmosphere.

Waste Management.

Noise pollution.

Most common risk factors and situations.

Regulations applicable to the sector.

Prevention and protection measures: in facilities; in the use of machinery and personal protective equipment.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the preparation of dry food and feed, as well as medicated premixtures and vitamin-minerals for animal feed, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX XIV

PROFESSIONAL QUALIFICATION: DEVELOPMENT OF SOFT DRINKS AND BOTTLED DRINKING WATER

Professional Family: Food Industries

Level: 2

Code: INA236_2

General Competition

Perform the operations of reception, storage of raw materials, processing and bottling of soft drinks and bottled drinking water, as well as the application of subsequent conservation treatments, under the conditions laid down in the manuals of procedure and quality.

Competition Units

UC0757_2: Receiving and controlling the raw and auxiliary materials needed for the production process of soft drinks and drinking water and making the storage and dispatch of finished products

UC0758_2: Perform physical and physical-chemical treatments of raw materials, to adapt them to the specific conditions of the production of soft drinks and drinking water

UC0759_2: Prepare base and concentrate mixtures for obtaining the different products involved in the processing of soft drinks

UC0314_2: Control the beverage packaging and conditioning process

Professional Environment

Professional Scope

Develops its professional activity in the production department in food industries dedicated to the manufacture of soft drinks and drinking water packaged in private entities, in small, medium, large or micro-sized companies, both self-employed and others. You develop your activity, depending on your case, functional and/or hierarchically of a superior, you may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the production sector of beverages in the subsector related to soft drinks and packaged drinking water.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Food industry stores

Water treatment operators

Machine operators for making non-alcoholic beverages

Beverage packaging machine operators

Beverage bottling machine operators

Associated Training (270 hours)

Training Modules

MF0757_2: Raw materials and storage of soft drinks and water (60 hours)

MF0758_2: Water and syrups treatments (90 hours)

MF0759_2: Mixtures and concentrates on refreshing beverages (60 hours)

MF0314_2: Packaging and conditioning of beverages (60 hours)

COMPETITION UNIT 1: TO RECEIVE AND CONTROL THE RAW AND AUXILIARY MATERIALS NECESSARY FOR THE PRODUCTION PROCESS OF SOFT DRINKS AND DRINKING WATER AND TO MAKE THE STORAGE AND DISPATCH OF FINISHED PRODUCTS

Level: 2

Code: UC0757_2

Professional realizations and realization criteria:

RP 1: Prepare the work area (post, environment and easements) for the reception, control and storage of raw and auxiliary materials and the dispatch of finished products, according to the indications of the technical production sheets and complying with the applicable regulations for the prevention of occupational risks, the environment and food safety, in order to guarantee the health of the products.

CR 1.1 The technical sheets for the production of soft drinks and bottled drinking water are used, extracting information about products, planning the procedures for the reception and storage of raw and auxiliary materials and the dispatch of finished products.

CR 1.2 Production equipment (pump-transport, soaking and germination tanks), protection equipment, tools and tools are selected according to the process, using the production technical tab, making the changes and regulations indicated in the work instructions of the corresponding operation.

CR 1.3 The cleaning and disinfection of production equipment and transport systems is checked at the beginning of each day, shift or lot, ensuring that they are ready for use, according to the guidelines laid down in the work instructions and technical sheets, without contamination risks and identifying possible hazards, biological and non-biological.

CR 1.4 The cleaning and disinfection of the reception, storage and dispatch area is carried out, applying the established cleaning and disinfection programs, by manual or automatic methods (CIP equipment), by reducing the area with the regulatory signals, following the work instructions of the production and safety plan established, without contamination risks and identifying possible hazards, biological and non-biological.

RP 2: Perform the first-level maintenance operations of machines and equipment used in the process of receiving, storing and issuing raw materials and auxiliary equipment to avoid machinery failures, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of equipment, machines and auxiliary instruments used at reception (speed and pressure among others), storage and dispatch of raw materials is checked, taking into account the guidelines set out in the work and maintenance instructions of the equipment.

CR 2.2 The possible operating anomalies in equipment, machines and instruments for the reception, storage and dispatch of raw materials and auxiliary to obtain soft drinks and water from packaged beverages are corrected, acting in accordance with the instructions for maintenance and informing the staff responsible for those who exceed their level of competence.

CR 2.3 Parts or items specified as first level that are defective or spent on equipment used in the production process of soft drinks and packaged beverages are replaced in accordance with the applicable maintenance plan.

CR 2.4 The operations related to the maintenance carried out are completed, informing the maintenance service of the possible faults detected that exceed their level of competence.

RP 3: To carry out the operations of receiving raw materials and auxiliary products, verifying their quality and correspondence with what is requested, to initiate the production process, complying with the applicable regulations on the prevention of occupational risks and food safety.

CR 3.1 The characteristics of raw and auxiliary materials, such as water, sugar, fructose, carbon dioxide, bases and concentrates, among others, are checked with the order of purchase, using the documentation of the goods, detecting possible anomalies, rejecting them in their case and registering it in the albaranes (date, lot, number), according to the procedures established on possible defects, according to the characteristics of recommendations AAEC (Spanish Association of Commercial Coding) for the Logistics (RAL) (set of specifications agreed and agreed by suppliers, distributors, logistics operators and carriers.

CR 3.2 Raw materials and auxiliaries that comply with the tests performed are selected according to their characteristics and discharge with the required machinery in the places conditioned to this effect, without producing damages in the material, according to the inspection plans established by the company and the type of production.

CR 3.3 Sample sampling is performed according to established procedures, managing the complementary tests in the quality area, communicating their results of acceptance of the parameters and specifications of the Hazard Analysis System and Critical Control Points (HACCP).

CR 3.4 Non-compliant raw and ancillary materials are annotated, segregated and marked from the rest of the products stored in identified locations until the return to the supplier as indicated in the work instructions.

CR 3.5 The auxiliary materials considered dangerous are discharged with the means required in the production process, checking that they meet the requirements according to the current regulations, especially the hygienic conditions, verifying that the carrier is approved to carry goods considered dangerous and with the required licenses or permits.

CR 3.6 The information related to the reception process is recorded, using the established media and file systems, maintaining the traceability of the production process.

RP 4: Carry out the storage operations of the raw materials and auxiliary aids to ensure the preservation of the raw materials, complying with the applicable regulations for the prevention of occupational risks and food safety.

CR 4.1 The physical parameters of light, temperature, humidity and others conform to the requirements of the production process, complying with the rules for the rotation of use, informing or correcting any anomaly detected during the storage of the raw and auxiliary materials.

CR 4.2 The hygienic and structural conditions of the physical space, equipment and media used in the warehouse are in accordance with the requirements, verifying that they comply with the applicable hygiene and safety regulations and informing them according to the instructions if the anomaly is of great importance.

CR 4.3 The raw and auxiliary materials are distributed and stored on the basis of their incompatibility, their danger and their identification, following the established procedures, carrying out the loading and unloading operations with the appropriate means and distributing them in the places destined for this purpose, complying with the basic standards of ergonomics, and with the licenses or permits established.

CR 4.4 The raw and auxiliary materials demanded by the production area are prepared in accordance with the delivery procedures established, noting the origin of the same.

CR 4.5 The information related to the storage process is recorded using the set media and file systems, maintaining the traceability of the production process.

RP 5: Carry out the segregation and disposal operations of the waste generated in the delivery of raw materials and auxiliary materials for the optimal development of the production, complying with the applicable regulations for the prevention of occupational risks and food safety.

CR 5.1 The different types of waste, waste or packaging with which raw and auxiliary materials are received (plastics, strips, drums, bags, pallets) are removed prior to delivery to the productive means, grouping them and segregating them according to their recycling characteristics, their prior contact with products listed as dangerous and following the established rules.

CR 5.2 The area of segregation of each fraction of waste is cleaned and ordered, preventing the mixing of the waste, maintaining hygiene and protective equipment against hazardous waste and complying with the conditions of prevention of occupational hazards.

CR 5.3 Empty containers are sent to the collection point for evacuation, recording the quantities delivered.

CR 5.4 The information related to the process of segregation and elimination of waste generated in the delivery of raw and auxiliary materials is recorded, using the established supports and file systems, maintaining traceability.

RP 6: Perform the operations of preparing external orders and issuing soft drinks and drinking water, following the instructions received, to respond to the needs of the client.

CR 6.1 Orders for soft drinks and packaged drinking water are served by following the order of receipt, checking the availability of the product in quantity, quality and expiry date, considering the time required in the preparation of the order and completing the order of departure according to the FIFO system.

CR 6.2 The preparation of the order is performed according to the order of departure, carrying out the operations of handling and internal transport with the appropriate means, checking that the characteristics of the products, preparation, wrapping, identification and information are the required ones.

CR 6.3 The suitability and conditions of the transport vehicles are checked, depending on the type of product to be transported, if not.

CR 6.4 The goods are placed in the means of transport, ensuring the hygiene and integrity of the products, according to the instructions.

CR 6.5 Information related to the process of preparing external orders and dispatch is recorded, using the established media and file systems, maintaining traceability.

RP 7: Carry out the operations to control the stocks of soft drinks and bottled drinking water, carrying out inventories in accordance with the established procedures, to guarantee the organization's balance of goods.

CR 7.1 The status and expiration date of the stored perishable products is checked with the required periodicity, segregating those products that are non-compliant or that do not meet the required conditions.

CR 7.2 The availability of stocks to produce soft drinks and bottled drinking water is controlled, replenishment when there is a decrease in the minimum levels required by the work instructions to cover the possible orders.

CR 7.3 The physical state of the stock is inspected, in case there is any leakage of liquid or undue stacking, proceeding to its correction.

CR 7.4 Locations with products held by defects in quality, quarantine, or considered non-compliant are blocked until they are given a final destination.

CR 7.5 The inventory inventory is performed by the physical count of the stored goods, according to the instructions received, incorporating the data into the model and inventory support used, recording the existing deviations from the last stock control.

Professional context:

Production media:

Reservoirs of water. Carbon tank. Sugar silos. Stoppers hoppers. Truck scales. Analytical scales. Cardboard and metal containers. Bucket lifts. Magnetic elevators. Pneumatic transport systems. Metering pumps. Centrifugal pumps. Compressors. Roller conveyors. Electric trucks. Guided laser trucks. Transpalette. Personal protective equipment (PPE). Cold rooms. Shelving. Computer media. Software and industrial hardware. Waste disposal containers. Systems for cleaning, disinfecting and deraising. Protective equipment. Preform hoppers and nitrogen tanks.

Products and results:

Work area, ready. Revised tools, equipment and machinery. Reception and storage of raw materials: water, sugar, fructose, carbon dioxide, bases and concentrates arranged for use in the production processes. External orders and dispatch of soft drinks and drinking water packaged, prepared. Segregation and disposal of waste generated. Returnable materials to return to suppliers: wooden pallets, plastic pallets, wooden frames, plastic separators, cardboard separators, metal containers, plastic containers, cardboard containers, selected.

Information used or generated:

Specifications for raw materials, materials, packaging and packaging. Logistic tokens of AECOC (Spanish Association of Commercial Coding) recommendations for logistics (RAL). Product safety tokens used. Quality and environmental ISO (international Standardization Organization) manuals and procedures. Manual for the prevention of occupational risks. Food handling standards. Quality manuals. Purchase orders. Delivery barns. Warehouse control documents. Hazard analysis manual and critical control points (HACCP). Parts of results. Product acceptance parts. Parts of the incident. Items control inventory and return items. Applicable rules for the prevention of occupational risks and food safety. Applicable regulations for pipe diameters and food hoses.

COMPETITION UNIT 2: PERFORM PHYSICAL AND PHYSICAL-CHEMICAL TREATMENTS OF RAW MATERIALS, TO ADAPT THEM TO THE SPECIFIC CONDITIONS OF THE PRODUCTION OF SOFT DRINKS AND DRINKING WATER

Level: 2

Code: UC0758_2

Professional realizations and realization criteria:

RP 1: Carry out the deposit and media conditioning operations required for water treatment and treatment, as indicated in the production data sheets and in compliance with the applicable regulations for the prevention of occupational risks, the environment and food safety, for the production of soft drinks and drinking water.

CR 1.1 The cleaning of the water tanks and the raw water tanks, chlorinated water and the treated water tank are checked, verifying that the closures and seals installed in the access points have not been handled, proceeding to their point to the existence of some mismatch.

CR 1.2 The volume of water required for production is at the levels set in the production schedule, correcting it in case of deviation.

CR 1.3 The amount of reagents in the treatment deposits is checked, guaranteeing the level required for subsequent addition, replenishing if necessary.

CR 1.4 The position of the valves of the pump and the filtration of raw water is verified in the control box or in the central computer, identifying any possible breakdown.

CR 1.5 The operation of the crude water drive pumps and the automatic filtration systems is checked, ensuring a dosing of the reagents and reporting, in the face of any anomaly.

RP 2: To carry out the operations of the collection, treatment and purification of water for the production of soft drinks and drinking water, according to the indications of the production sheets and complying with the applicable regulations for the prevention of occupational risks, the environment and food safety.

CR 2.1 The accumulation deposit is filled with the required volume of water, using the established means, according to the production schedule and taking the measures, as indicated by the technical sheets in case of incidence.

CR 2.2 The water treated with the pulsating filters is driven to the different points of use, when all the parameters of the treated water are adjusted, thus avoiding the possible ones of small particles.

CR 2.3 The control of the quality of the treated water is carried out by means of reading medium instruments and taking samples, taking into account the established parameters of color, pH, free chlorine, turbidity, metals and microbiological counts, among others, according to the time and form established, correcting the possible deviations or emptying the water tanks.

CR 2.4 The scrubbing cycles of the filters are carried out, complying with the established instructions of time and differential pressure, checking that there are no trundings of material from the filter bed (sand or coal).

CR 2.5 Clarifying reagents are added to the pipeline from the production line prior to the sand filter, following the established procedure.

CR 2.6 The treatment of coagulation-flocculation of lime decarbonation is performed in a decanter, retaining the majority of the shaped flocculations and following the established procedure.

RP 3: Manipulate chemicals in the treatment and purification of water according to the protocols, taking the precautions established according to the indications of the production data sheets and complying with the applicable regulations for the prevention of occupational, environmental and food safety risks in order to guarantee personal safety.

CR 3.1 Dangerous substances (sodium hypochlorite and calcium hydroxide, among others) are handled and stored with protective equipment, in containers and places required.

CR 3.2 The condition and closure of the storage containers of the hazardous materials (sodium hypochlorite and calcium hydroxide) are verified, protecting them from moisture, removing them from the effect of heat and light preventing possible leaks.

CR 3.3 The mandatory documentation for the vehicle and the carrier is checked, ensuring that they are up to date and completed, informing their immediate superiors of any anomalies.

RP 4: Carry out water softening operations for the production of drinking water and soft drinks, ensuring the conditions required by the process and complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 4.1 The raw water required in the production is treated by ion exchangers, reducing its anionic and cationic concentration, under the conditions indicated by the work instructions.

CR 4.2 The drag of resins in the regeneration columns is checked, during the ion exchange cycles, renewing it when the decrease in the volume of water is produced by cycle, maintaining the characteristics of the water of the input to the column.

CR 4.3 The regeneration of the cationic exchange resins is checked, using sodium chloride solutions, according to the procedure established for its verification.

CR 4.4 Water loss of regeneration columns in ion exchange cycles is checked, acting in case of deviations as required in the production process.

CR 4.5 The required water is softened, by pre-carbonation with lime, according to the instructions in the procedure manual.

CR 4.6 The operation of the automatic elements of the process (water pump pumps, regenerative solution pumps and valves) is checked, repaired or reported in the event of possible breakdowns, according to established procedure.

CR 4.7 Water hardness is checked by means of a meter installed in the outlet of the softened water, adjusting the parameters of the meter in case of deviation.

RP 5: To carry out the operations of preparation of the sugar syrup for the production of drinking water and soft drinks, assuring the conditions required by the process and complying with the applicable regulations of prevention of occupational risks, environment and food safety.

CR 5.1 The cleaning and disinfection of the working area, the preparation tank for the dissolution of the sugar and the handling circuit are checked at the beginning of each day, shift or batch, ensuring that they are ready for use according to the guidelines laid down in the working instructions and technical sheets, without contamination risks and identifying possible hazards, biological and non-biological.

CR 5.2 The operation of the sugar handling system is checked, ensuring that it is dosed as required and that the entire input and output valve is in its operational position, performing the processing and preventive maintenance and issuing a report or warning in the event of a serious anomaly.

CR 5.3 The treated water is heated in the corresponding heat exchangers, graduating the opening and closing valves, maintaining the flow rate and temperature, according to the guidelines set out in the work instructions.

CR 5.4 The sugar is added in the water tanks at 80ºC, when they are at half capacity, connecting the agitators of the tank for correct homogenization and dissolution.

CR 5.5 Simple syrup is obtained by prefixing in the fluid counters the amounts of water and sugar to be added, depending on the amount of simple syrup to be prepared and the Brix grades to be obtained.

CR 5.6 The simple syrup obtained is clarified by the addition of activated carbon, keeping the entire assembly in agitation until the required cleaning and cleaning is achieved, according to the manufacturing manual.

CR 5.7 The treated syrup is filtered to retain the active carbon particles, thereby obtaining a syrup free of extraneous smells and flavors.

CR 5.8 The filtered simple syrup is cooled through a heat exchanger, bringing it to a storage pool for the subsequent addition of the bases and concentrates.

RP 6: Carry out the required operations to obtain the different types of water packaged, (natural mineral water reinforced with gas, partially degassed, and treated water), complying with the requirements of the applicable regulations.

CR 6.1 Natural carbonic mineral water is obtained by adding the gas released during the packaging process, according to the production requirements, by proceeding from the same spring, so that once packaged, the carbon is equal to the one it has in the points of the spring, complying with the requirements of the applicable regulations.

CR 6.2 The natural mineral water reinforced with gas from the same source is obtained for those, whose carbon dioxide content, once packaged, is higher than the one in the spring points, so that the added gas, comes from the same spring as the water in question, complying with the requirements of the applicable regulations.

CR 6.3 Natural mineral water with added carbon dioxide is obtained, adding carbon dioxide, according to the requirements of the production process, by physico-chemical processes, not from the same source, complying with the requirements of the applicable regulations.

CR 6.4 Fully degassed natural mineral water is obtained by removal of free carbon gas by exclusively physical processes, complying with the requirements of the applicable regulations.

CR 6.5 The partially degassed natural mineral water is obtained by partial elimination of the free carbon gas, by exclusively physical procedures, in compliance with the requirements of the applicable regulations.

CR 6.6 Obtaining treated mineral water, gasified or with other additives is carried out by physical or physico-chemical processes, according to the needs of the product, complying with the requirements of the applicable regulations.

Professional context:

Production media:

Deposits of additives. Aljibes accumulation of water. Flocculators. Decanters. Containers. Simple syrup tanks. Positive displacement pumps. Centrifugal pumps. Pressure groups. Air compressors, blowers. Temperature, level and pressure transmitters. Heat and cold exchangers. Filters (press, acasmembranes, polishers). Automatic Dozers. Sand filters. Active carbon filters, ion exchange resins. Computer media. Instruments for analysis and sampling: (densimeter, turbidimeter, pHmetro and conductivimeter, among others). Personal protective equipment (PPE). Automatic cleaning facilities (CIP). Manual cleaning facilities. Protective equipment.

Products and results:

Simple Syrup and water in conditions to make the mixtures with the finished product. Soft water for auxiliary equipment. Different types of drinking water packaged and treated.

Information used or generated:

Product Safety Tokens used. Manufacturing manuals and procedures. ISO (International Standardization Organization) standards of quality and environment. Manual for the prevention of occupational risks. Food handling standards. Quality manuals. APCC Manual (Hazard Analysis and Critical Control Points). Information on health and prevention of work and measures for the conservation of the environment. Applicable rules for the prevention of occupational, environmental, food safety and packaged water risks.

COMPETITION UNIT 3: PREPARE BASE AND CONCENTRATE MIXTURES FOR OBTAINING THE DIFFERENT PRODUCTS INVOLVED IN THE PRODUCTION OF SOFT DRINKS

Level: 2

Code: UC0759_2

Professional realizations and realization criteria:

RP 1: Prepare equipment and materials for the production of soft drinks, complying with the applicable regulations for the prevention of occupational risks, the environment and food safety.

CR 1.1 The operation of the input and output valve is checked, ensuring that it is in its position, performing the set-up and preventive maintenance and issuing report or warning in the event of a serious anomaly.

CR 1.2 The bases and concentrates required for the preparation of the final product are requested from the warehouse, depending on the production plans and programs.

CR 1.3 The status of the seals and the labelling of the base and concentrate mixing units is checked, ensuring that they match the instructions in the formula to prepare, report or act according to the instructions.

CR 1.4 The base and concentrate information used (provenance, batch, day of manufacture) is recorded and archived on the support assigned according to the work instructions.

CR 1.5 The base and concentrate mixtures for adding the syrup are prepared in the order indicated in the work instructions.

CR 1.6 Packaging and packaging of bases and concentrates are classified, sending them to the waste collection point.

RP 2: Perform the first-level maintenance operations of the machines and equipment used in the process of preparation of the mixtures to prevent unproductive cuts, complying with the applicable regulations for the prevention of occupational risks, the environment and food safety.

CR 2.1 The operation of equipment, machines and auxiliary instruments used in the production of soft drinks is checked, taking into account the guidelines set out in the work and maintenance instructions of the equipment.

CR 2.2 Possible operating anomalies in equipment, machines and instruments used in soft drink processing procedures are corrected, acting on the basis of maintenance instructions and reporting to the responsible staff on which they exceed their level of competence.

CR 2.3 The parts or items specified as first-level defective or worn are replaced according to the applicable maintenance plan, in the equipment used in the production of soft drinks.

CR 2.4 The operations related to the maintenance carried out are completed, informing the maintenance service of the possible faults detected that exceed their level of competence.

RP 3: Perform the operations of adding bases and concentrates for the production of soft drinks, according to the indications of the production sheets.

CR 3.1 The simple syrup from the accumulation deposit is swallowed to the finished syrup tank, using the means required by the work instructions (pumps, pipes, among others).

CR 3.2 The bases and concentrates are added to the simple syrup, depending on the instructions of the formula, ending their adjustment with the addition of water, obtaining the finished syrup.

CR 3.3 The finished syrup is adjusted, eliminating the occluded air, adding water to the required Brix grades, using the densimeter and considering the investment grades, according to the protocol of action established in the production process.

CR 3.4 The carbonated drinks are obtained by adding carbon dioxide to the water and syrup mixture prior to the packaging of the beverage, by checking the mixtures of the components (Brix, carbon dioxide) before the first filling, following the established protocols of the production sheets.

CR 3.5 Non-carbonated beverages are obtained by the addition of liquid nitrogen during packaging in the packaged beverages in metal containers, avoiding deformation of the container, according to the manufacturing manual.

CR 3.6 Automatic equipment is prepared by regulating the temperature, time, product and dose control devices according to the type of operation to be performed and the requirements set out in the work instructions.

CR 3.7 Quality in the development of refreshing beverages is controlled by "in situ" tests (density, pH, among others), acting according to the protocols of analysis and sampling, complying with the requirements of the quality department, preserving it and coding it for its transfer to the laboratory.

CR 3.8 The information related to the soft drink processing process is recorded using the established media and file systems, maintaining the traceability of the production process.

RP 4: Perform the finishing and cleaning operations, according to work instructions, to ensure the hygiene conditions of the equipment and facilities.

CR 4.1 Cleaning and disinfection of syrup equipment and tanks is checked at the end of each day, shift or batch, ensuring that they are ready for use according to the guidelines laid down in the work instructions and technical sheets, without contamination risks and identifying possible hazards, biological and non-biological.

CR 4.2 The cleaning area is carried out, placing the regulatory signals in the established places and complying with the applicable regulations for the prevention of occupational risks.

CR 4.3 Manual cleaning operations of surfaces, syrup tanks and other elements are carried out with suitable products, under the conditions laid down and with the means established.

CR 4.4 Temperature, time, product, dose and other parameters are introduced into automatic cleaning equipment according to the type of operation to be performed and the requirements set out in the work instructions.

CR 4.5 The levels of cleaning, disinfection and sterilization achieved are checked, ensuring that they correspond to those required by the specifications and work instructions, repeating in case of deviation.

CR 4.6 The products and materials used in cleaning are deposited in their specific location, leaving the automatic CIP cleaning facilities in operational conditions.

Professional context:

Production media:

Syrup tanks finished. Base containers and concentrates. Juice drums. Agitation systems. Centrifugal pumps. Heavy systems. Systems of measurement of densities. Carbon gas saturation systems. Liquid nitrogen tanks and dispensers. Award of finished drink. Temperature, level and pressure transmitters, flip-flops, automatic valves, waste disposal containers, control room, industrial hardware and software, computer media. Instruments for analysis and sampling. Personal protective equipment. Automatic cleaning facilities (CIP) Manual cleaning facilities.

Products and results:

Finished syrup for each of the formulas used. Records and controls. Soft drinks.

Information used or generated:

Mix instructions. Syrups handling specifications. Product safety tokens used. Quality and environmental ISO (International Standardization Organization) manuals and procedures. Manual for the prevention of occupational risks. Food handling standards. Quality manuals. HACCP Manual (Hazard Analysis and Critical Control Points). Information on health and prevention of work and measures for the conservation of the environment. Cleaning manual.

COMPETITION UNIT 4: CONTROL THE PACKAGING AND PACKAGING PROCESS FOR BEVERAGES

Level: 2

Code: UC0314_2

Professional realizations and realization criteria:

RP 1: Prepare the product for packaging, following the specifications of the technical information sheet in the case that there is a bottle reference, complying with the applicable regulations for the prevention of occupational risks, environment, packaging and food safety.

CR 1.1 The mixture of must and/or water with the reference yeast is made according to the quantities and temperature of the recipe.

CR 1.2 The sugary sirope or the amount of must to be added is prepared, serving as a substrate to the reference yeast.

CR 1.3 The sirope and the reference yeast are inoculated in the beverage to be packaged, controlling the amounts of dissolved oxygen, carbon dioxide and other parameters set out in the technical tab.

CR 1.4 The homogeneity of the yeast mixture, sirope and beverage to be packaged is checked, carrying out the tests set out in the technical tab.

RP 2: Perform the treatment of the product before, during and after the packaging, to ensure its organoleptic characteristics and stability, following the specifications of the technical tab.

CR 2.1 The necessary controls are performed on the beverage (turbidity, filtrability and colmatation), checking that they meet the conditions set out in the technical tab for further treatment.

CR 2.2 The dose of additives is adjusted to the levels set, ensuring the stability of the product.

CR 2.3 The parameters of the heat treatment applied are controlled for each type of beverage.

CR 2.4 The pressure and flow conditions, among others, are checked during the amicrobiotic filtration process, regulating them within the established values for each type of beverage.

CR 2.5 The effectiveness of the treatment is checked by sampling periodically, and transferred to the laboratory to be subjected to the specified tests.

CR 2.6 The corrective measures provided for in the procedural manuals apply in case of deviations.

RP 3: Perform the first-level maintenance operations of the machines, equipment, and auxiliary means necessary for the packaging of beverages, as specified in the production rules.

CR 3.1 The operation of equipment, machines and auxiliary instruments used (filling, vats, cannulas and others) is checked, as well as its variables (temperature, pressure and others), according to the technical documentation and instructions of the company.

CR 3.2 The items specified as first level, spent or deteriorated and the operating failures are detected, observing the equipment and machines used.

CR 3.3 Parts or items specified as first level, broken or defective on equipment and machines are replaced, re-establishing their operation.

CR 3.4 The documentation referred to the first level maintenance performed is recorded in the incident history, transmitting to the personnel responsible the report of detected anomalies that exceed their level of competence.

CR 3.5 The production area and the pipelines of the packaging/bottling line are cleaned and disinfected following the deadlines set in the work instructions, using steam or detergent solution and/or disinfectant.

CR 3.6 Equipment, machines and auxiliary instruments are selected and prepared according to the production schedule.

RP 4: Prepare the machines, equipment and auxiliary means necessary for the packaging of beverages, regulating them according to the requirements set out in the manual of procedure, to ensure compliance with the quality specifications of the final product, complying with the applicable regulations for the prevention of occupational risks, environment, packaging and food safety.

CR 4.1 The information required for the products and the packaging specifications is obtained as provided for in the production sheets.

CR 4.2 The process parameters (temperatures, cycle times and speed, among others) of the machines and equipment (cleaning, moulding-blower of preforms and welders, among others) are regulated by buttons, touch screens or pulsators, achieving the synchronization and rhythm required by the production instructions.

CR 4.3 The status of the cartridges and other filter elements is checked in the bottling of liquids that require prior filtration, performing the specified tests (bubble point test and integrity test, among others).

CR 4.4 The supply of consumables (bottles, plugs, capsules and labels, among others) are requested from the warehouse according to the rhythm of production.

CR 4.5 Packaging materials (glass, plastic, metal and brik, among others) are prepared, placed in their positions and adapted to the lot to be worked on.

CR 4.6 The products to be packaged are identified, determining whether they are in conformity with the batch and whether they are prepared, mixed or combined for processing.

CR 4.7 The labels required for the packaging and the identification inscriptions correspond to the batch processed.

CR 4.8 Cleaning of unformed packaging "in situ" is performed under the conditions marked by the work specifications.

CR 4.9 Waste materials and finished products that do not meet the specifications are moved for recycling or treatment in the form and the designated place.

RP 5: Monitor the beverage packaging line, following the required technical specifications, to ensure compliance with the quality specifications of the final product.

CR 5.1 The temperature and level of detergent product concentration are controlled in the glass container washing machines, verifying the operation of the label extractors.

CR 5.2 The formation of the "in situ" made-up packaging (preform-blower molding, among others) is controlled, ensuring that its characteristics (shape, size, thickness, welding, and layers) are those specified in the process manual.

CR 5.3 The filling of beverages that need to maintain the gas pressure is performed under isobarometric conditions, guaranteeing the carbon dioxide content and preventing dissolved oxygen dissolution.

CR 5.4 The automatic filling process of the bottles or other containers is controlled, by means of the corresponding system of regulation and accounting, and maintaining the dosage within the limits established by sampling and weighing.

CR 5.5 The closure and sealing of the package are in accordance with the requirements for each product in the instructions for the operation.

CR 5.6 The legend required on the labels is checked, ensuring its identification and subsequent control and ensuring that it adheres to the container in the corresponding shape and place.

CR 5.7 Witnesses verifying the online control equipment (especially the electronic vacuum/full packaging inspectors) are passed according to the established rules.

CR 5.8 The packaging product is moved in the appropriate shape and place, depending on the processes or storage.

CR 5.9 The materials and products consumed throughout the packaging process are accounted for, disposing of the leftovers for use and if necessary, modifying the requests for supplies.

RP 6: Control the beverage packaging process, following the required technical specifications, to ensure the quality and final characteristics of the batch, complying with the applicable regulations for the prevention of occupational, environmental, packaging and food safety risks.

CR 6.1 The characteristics of the packaging environment or atmosphere are maintained within the levels marked in the instructions of the operation.

CR 6.2 The corrective measures to restore the balance or to stop the process apply in situations of incidence or deviation, requesting, where appropriate, technical assistance.

CR 6.3 Performance ratios are maintained within the margins provided in the work instructions.

CR 6.4 The sampling of the final product, its identification and its shipment are carried out in accordance with the established procedures.

CR 6.5 Information related to the results of the work, incidents produced and corrective measures, references of materials and products used is recorded in the supports and in the detail indicated.

CR 6.6 Failure to operate equipment is detected, assessing whether it is appropriate to correct it or to notify the maintenance service of its competence.

Professional context:

Production media:

Thermal treatment equipment for beverages: plate exchangers, tubulars, pasteurizers (flash, tunnel), autoclaves. Sterile filtration equipment. Preparation and packaging equipment: despalletizers, cleaning machines (blower, rinsing machine, washing machine). Thermoforming thermoforming-blow molding. Packaging lines: rinsing, dosing-filling, bagging, closing, sealing, sealing, welding, sealing, capsuladora, marker, labelling, palletizer. Protective devices in equipment and machines.

Products and results:

Packaging area, ready. Maintenance operations of packaging equipment, maintained. Packaged beverages arranged for storage, marketing and dispatch. Reports of anomalies and disconformities. Batch traceability documentation.

Information used or generated:

Equipment usage manuals, procedure manuals, and packaging work instructions. References of materials and products. Final batch documentation. Parts of work and incidents. Results of "in-situ" quality testing. Applicable rules on the packaging and bottling of beverages. Applicable Community and State rules on the labelling of foodstuffs. Applicable rules for the prevention of occupational, environmental and food safety risks.

TRAINING MODULE 1: RAW MATERIALS AND STORAGE OF SOFT DRINKS AND WATER

Level: 2

Code: MF0757_2

Associate with UC: Receiving and controlling the raw and auxiliary materials needed for the production process of soft drinks and drinking water and the storage and dispatch of finished products

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: To differentiate the conditions of arrival of raw and auxiliary materials in the production of soft drinks and bottled drinking water.

CE1.1 Interpret the contents of the basic documentation at the reception of raw materials, indicating their content according to the technical specifications of each of the raw materials and auxiliary materials.

CE1.2 List the different external means of transport and apply the optimal discharge system in each case.

CE1.3 Identify the goods that may undergo any alteration in their transport and recognize the risks of their handling.

CE1.4 Explain the recommendations of AECOC (Spanish Association of Commercial Coding) applied to logistics (RAL).

CE1.5 Analyze the sampling procedure and interpret the acceptance parameters for each material received, as well as the control statistics tables to be applied at each reception.

CE1.6 Recognize the Hazard Analysis System and Critical Control Points (HACCP) and its application to the raw materials and auxiliary materials received.

CE1.7 Identify non-compliant raw and auxiliary materials such as supply rejections or production rejections.

CE1.8 Describe the basic characteristics and handling of the discharge and internal handling equipment.

CE1.9 Interpret the encoding system with which the goods are identified (source, quantity, batch, units).

CE1.10 In a practical case of receiving goods, from a project and given materials:

-Use the different documentation to be required at the reception of the goods.

-Contrast the documentation received with the specifications.

-Detail the protection with which the merchandise should be received.

-Apply entry and exit registration systems for raw and auxiliary materials that facilitate their control.

C2: Analyze storage procedures, selecting times, means, and itineraries, taking into account the techniques of handling merchandise.

EC2.1 Recognising hazardous materials and their classification according to the ADR (European agreement for the transport of dangerous goods by road).

CE2.2 Recognize the applicable regulations applicable to the transport, loading/unloading and handling of dangerous goods.

CE2.3 Identify the criteria for the location of raw materials, depending on the zones, physical conditions (light, temperature), expiration and relations with each of the goods.

CE2.4 Justify the necessary order and cleaning measures for equipment and media used in storage, as well as the built-in security measures.

CE2.5 Describe the physical characteristics of handling, safety, and ergonomics of mechanical discharge and handling equipment.

CE2.6 List the different storage systems and the advantages and disadvantages of their use.

CE2.7 Recognize the internal itineraries that can be followed in the transfer and storage of each product.

CE2.8 List the codes assignment procedures and the marking and internal identification systems for their handling and their submission to the productive media.

CE2.9 Recognize the structural parts of a warehouse, choosing for assembly those that are more convenient in function of costs, ease of assembly, durability.

CE2.10 In a practical scenario of production needs in the soft drink and drinking water industry, from a given project and materials:

-Prepare the set quantities of each commodity for a production cycle.

-Drill down the characteristics that the materials meet.

-Interpret forms and set the optimal batch size.

-Interpret the limitations of purchases and availability of goods.

-Meet stock control and stock control statistics.

-Group the raw materials to be supplied according to their compatibility.

C3: Identify requirements and perform first-level preparation and maintenance operations of reception and delivery equipment in the soft drink and drinking water industry.

CE3.1 Explain the functioning and constitution of the equipment used in the processes of recruitment, traffic, transport, correctly using concepts and terminology and identifying the functions and contribution of the main assemblies, devices or elements.

CE3.2 List the equipment used in the control of the characteristics and parameters of the raw materials.

CE3.3 Describe manual and automatic cleaning processes and the products to be used in them.

CE3.4 Describe the necessary first-level maintenance processes in the collection, trasiego, transportation, and warehouse equipment for proper operation of the same.

CE3.5 Interpret the production program and relate it to the preparation of the material handling equipment.

CE3.6 Identify devices and safety measures in the handling of soft drink and drinking water equipment.

CE3.7 Explain the anomalies that most frequently occur during the usual use of the equipment.

CE3.8 In a practical scenario of instructions for the use and maintenance of the basic transport and warehouse equipment, from a project and given materials:

-Perform cleaning of equipment and containers by manual or automatic procedures, achieving the required levels of the processes and products.

-Make adjustments to equipment and changes of elements required by different types of raw materials and materials.

-Perform routine checks on the control and control elements.

-Make the start and stop following the order of action set.

-Identify and run the first-level maintenance operations.

C4: Organize the finished product stock for correct expedition taking into account the output volumes and their corresponding turnover in the soft drinks and drinking water industry.

CE4.1 Recognize the inventory inventory and its valuation against the forecast of the outputs.

CE4.2 Select the output documents to be completed for each order to be issued.

CE4.3 Identify packaging, strips, cartons, among others, which protect each of the references for correct handling and delivery, as well as correct coding.

CE4.4 Describe the characteristics and management of the storage equipment including the safety measures thereof.

CE4.5 Identify the external means of transport and the criteria for making the most of their load capacity.

CE4.6 Relate the means of transport and how the load should be introduced in them, in order not to damage the goods.

CE4.7 In a practical scenario of delivery and dispatch of an external order for soft drinks or drinking water, from a project and given materials:

-Interpret the load parts and delivery barons.

-Perform an inventory control.

-Recognize the load time for each means of transport to assess the cadence of cargo of merchandise.

-Recognize the location of locations and their relationship to different types of stored products.

-Prepare and order the products to be issued based on the order and destination to be delivered.

-Properly perform order loading depending on the means of transport to be used.

C5: Develop the procedure to perform stock control and inventory in the soft drink warehouse or in the packaged drinking water.

CE5.1 Recognize the content of each product code where the date of manufacture, batch, expiration, etc. is collected.

CE5.2 Characterize the different types of inventories and explain the purpose of each of them to meet the demand.

CE5.3 Explain the concepts of minimum stock, safety stock and maximum stock and how they are applied for each type of material.

CE5.4 Contrast the inventory status with the physical inventory count and appreciate the differences and their causes.

CE5.5 Describe procedures for identifying and segregating rejected or non-compliant products.

CE5.6 Recognize where a leak can occur, valuing the scope and consequences of its effect and know solutions to be applied in each case.

CE5.7 Distinguished the permissible tolerances in stacking and how to act in case of overlapping, valuing the risks of not doing so.

CE5.8 In a scenario of initial value of different stock types, storage costs, rhythms and cost of production operations, from a given project and materials:

-Classify inventory by applying some of the most common methods.

-Calculate the average storage and manufacturing period.

-Identify buffer points, volumes, and conditions required.

-Prepare the appropriate control documentation.

-Apply the procedures to be followed to perform stock control and its record on the set system.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.10; C2 with respect to CE2.10; C3 with respect to CE3.8; C4 with respect to CE4.7; C5 for CE5.8.

Other capabilities:

Recognize the organization's productive process.

Interpret and execute rules and work instructions.

Respect the organization's internal rules and procedures.

Maintain the work area with the degree of order and cleanliness required by the organization.

Take responsibility for the work you develop.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Contents:

1. Cleaning of facilities and equipment in the reception of raw materials and auxiliary materials in the production of soft drinks and in the water of packaged beverages

Concept and levels of cleanliness.

Processes and products of cleaning, disinfection, sterilization, disinsaving, deratization: phases and sequences of operations.

Cleaning solutions: properties, utility, incompatibilities, precautions. Disinfection and sterilization. Chemical disinfectants, thermal treatments. Disinsectation, insecticides. De-ratization, raticias.

Cleaning systems and equipment.

Signaling and isolation techniques for areas or equipment.

Disposal of waste generated at reception: waste generated in the soft drinks industry and in the water of packaged drinks, systems used in the segregation of waste.

Protection equipment used in the handling of waste, environmental protection measures and personnel.

Maintenance and cleaning of the first-level collection, storage, pumping and storage equipment required for the preparation of soft drinks and water for packaged beverages.

Preventive and corrective maintenance.

Applicable first-level maintenance procedures and techniques.

Equipment mount and dismount operations.

Lubrication and cleaning, regulation, adjustment and programming.

Trasiego pumps and food hoses, permanent, semi-permanent or mobile links (clamps, rags and fixed or detachable links, Barcelona-type links, quick links of ball.

2. Reception and dispatch of goods for the production of soft drinks or of packaged beverages

Raw materials and auxiliary materials involved in the production of soft drinks and bottled water, controlling the quality.

Classification of waters. Features.

Main raw materials in the production of soft drinks. Features.

Filtered water, juices, aromas and sugars.

Dyes, thickeners, antioxidants, stabilizers, among others.

Requirement for the registration of natural mineral waters and spring waters: General Sanitary Food Register (RGSA).

Environmental health, water for use and human consumption.

Permissible limits of quality and treatments to which water must be subjected for its purification.

Regulatory Institutions: AEOC (Spanish Association of Commercial Coding).

Technical characteristics to be met by raw materials: physical and chemical composition, appearance, external characters.

Process of reception, storage and expedition of finished products of soft drinks and bottled drinks.

Traceability of raw materials during the reception process.

Take samples of raw materials required in the production of soft drinks and bottled drinks. Features.

Sampling techniques.

Systems of identification, registration, transfer of samples.

Procedures for taking samples of raw materials in the soft drinks industry and in the packaged water industry.

Tests for immediate control of raw materials in the soft drinks industry and in the water of packaged beverages.

Sample Trials. Quality control and humidity. Determination of free residual chlorine and hardness.

Machinery and equipment for the reception of raw materials required for the production of soft drinks and bottled drinks: characteristics.

3. Storage of raw materials in the soft drinks and drinking water industry

Storage systems, warehouse types.

Classification and Encoding of Goods.

Internal handling and handling procedures and equipment.

Location of goods. Rotations.

Distribution and handling of goods in storage.

Management of stored perishable and semi-perishable products required in the manufacture of soft drinks and packaged beverages.

Prioritization in storage.

Incompatibilities between food and non-food commodities.

Daily check and stock control.

Damage and defects derived from storage.

Expiration of raw and auxiliary materials.

Security for long storage.

Stock valuation. Methods. Prices: medium, weighted average, LIFO, FIFO.

Computer applications to warehouse control.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the reception and control of the raw and auxiliary materials necessary for the production process of soft drinks and drinking water and the storage and dispatch of finished products, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: TREATMENT OF WATER AND SYRUPS

Level: 2

Code: MF0758_2

Associate with UC: Perform physical and physical-chemical treatments of raw materials, to adapt them to the specific conditions of the production of soft drinks and drinking water

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Identify the processes of water collection and conduction for the production of soft drinks and drinking water.

CE1.1 Citar the different water catchment methods, used in the soft drinks industry and packaged drinking water.

CE1.2 Describe the different operating equipment used in water catchment.

CE1.3 graphically burn a groundwater collection facility where the pipelines, pipes and pipes that are part of the same are represented.

CE1.4 Recognize the different parameters of pressure, flow and volume of water.

CE1.5 Calculate the capacity of different deposits so that the addition of reagents is correct.

C2: Perform water filtration and purification treatments.

CE2.1 List the documented record types that can be used in the seal numbering tracking on the access to the aljibes.

CE2.2 Citar the measurement equipment required for water level control and establish calibration systems.

CE2.3 List the type of pumps and valves used in water treatment facilities.

CE2.4 Interpreting charts, schemas, and flow tables based on pressure and pipe diameter.

CE2.5 Describe the different water measurement parameters (alkalinity, hardness, pH, free chlorine, aluminum, turbiage, conductivity, and microbiological count) by interpreting the results.

CE2.6 Calculate the water consumption of an installation based on important lines or equipment in operation.

CE2.7 Identify precisely the various sensors and measuring equipment that are used in the treatment plant.

CE2.8 Contrasting information provided by possible continuous measurement devices with manual laboratory equipment.

CE2.9 Recognize the process and cycles of washing the filters, both manually and automatically.

CE2.10 Identify the different phases of the treatment of filters and interpret pressure or flow parameters depending on the cycle being performed.

CE2.11 Explain the process of coagulation, flocculation and subsequent retention of particles in filtration.

CE2.12 In a practical case of water filtration and disinfection treatment, from a project and given materials:

-Describe the fundamentals and requirements of different treatments in water disinfection.

-Identify equipment installed in filtering and debugging treatment.

-Document the filtering bed replacement tracking performances.

-Explain the function of activated carbon in the retention of chlorine and particular.

-Track the decrease in granulometry and depletion of the activated carbon.

C3: Analyze the procedures and products used in the treatment of water filtration and purification.

CE3.1 Apply the current regulations on the dangerous substances handled in the water treatment area.

CE3.2 Identify the storage and application points of the hypochlorite, carbon dioxide and other reagents used.

CE3.3 Identify aspects that may affect the storage of water treatment products.

CE3.4 Explain what precautions are to be taken in case of chemical spill.

CE3.5 Describe the safety tokens that accompany the delivery of the reagents to be used in the treatment.

CE3.6 Identify the documents to be requested from the carrier for each of the reactants delivered.

CE3.7 In a practical case of water treatment and purification, from a project and given materials:

-List all materials and reagents to be used in the water treatment room.

-Perform the locations and identify the contents of the security tokens for each reagent used.

-Recognize the situation of personal protective equipment.

-To distinguish contact persons in the event of an emergency in accordance with the internal rules for the prevention of occupational risks.

-Add the necessary products for the treatment of filtration and water purification.

C4: Identify the different systems used in water treatment.

CE4.1 Describe the different procedures used in the water softening process.

CE4.2 Recognize the phenomena that occurred in the ion exchange process between the resins and the water.

CE4.3 Describe the cationic exchange process for water treatment and the reagents to be used.

CE4.4 Apply water decarbonation processes and their relationship to the use of lime.

CE4.5 Interpret the conditions of use and maintenance of the devices of automatic measurement and control, valves and pumps of the process.

CE4.6 Identify and interpret the measurement signals and parameters of the various hardness control sensors and equipment installed online.

CE4.7 Examine the correct operation of the measurement devices indicating the start and end of the exchange capacity of the resins.

CE4.8 Interpret how an ion exchange cycle is completed, from the saturation of the resin to the regeneration of the resin.

CE4.9 In a practical case of regeneration of ion exchange resins, properly characterized:

-Calculate the volume of water that has been regenerated during the process.

-Set the dose of sodium chloride required in each regeneration process.

-Determine the characteristics of the regeneration water and calculate its conductivity.

-Determine water hardness before and after ion exchange treatment.

-Identify the different sampling points.

C5: Control the treatment of sugar in the preparation of the simple syrup.

CE5.1 Evaluate the cleaning, maintenance, and use needs of the sugar handling circuit.

CE5.2 Identify precisely the various control equipment, sensors and measurements and their correct operation in the sugar treatment room.

CE5.3 List the different forms of heat treatment and point out, in each case, the necessary equipment and the temperatures and times of application.

CE5.4 Explain the influence of temperature, time of agitation, and total volume to be diluted in the preparation of a sugar and water solution.

CE5.5 Get the degree of concentration in a solution, adding the necessary quantities of each of the components.

CE5.6 Describe the physical properties of active carbon absorption and calculate the amount to be added according to the simple syrup to be treated.

CE5.7 Recognize the different filtration systems and equipment used in the soft drink processing industry.

CE5.8 Analyze the thermal treatments used in the process of making the simple syrup.

CE5.9 Formulate the different types of sugar used in the soft drinks industry.

CE5.10 In a practical scenario of making a simple syrup, from a project and given materials:

-Define operations and select the appropriate equipment.

-Regular the equipment, assigning the parameters and ensuring its power and load.

-Check the control parameters during the treatments and make the necessary adjustments operating with dexterity the equipment.

-Apply specific hygiene and safety measures in handling products and equipment.

-Contrast the product characteristics with the required specifications.

-Confect a program of start and stop operations of the sugar room facilities.

Capabilities whose acquisition must be completed in a real work environment:

C2 from CE2.12; C3 from CE3.7; C4 from CE4.9; C5 from CE5.10.

Other capabilities:

Recognize the organization's productive process.

Interpret and execute rules and work instructions.

Respect the organization's internal rules and procedures.

Maintain the work area with the degree of order and cleanliness required by the organization.

Take responsibility for the work you develop.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Contents:

1. Collection of waters for the production of soft drinks or of packaged drinking water

Types of storage and depuration deposits: brute water, chlorinated water, and lung reservoir.

Cleaning of water treatment equipment: stopping, emptying and filling the storage tank in the production of soft drinks and bottled drinks.

Procedure.

Cleaning of water treatment facilities and equipment.

Travel diagram.

Graphical installation schemes for groundwater collection: pipelines, pipes, and tanks.

Pressure, flow, and volume of water parameters.

Calculation of capabilities.

Chemical composition of the waters in the production of soft drinks or bottled drinks.

Minerals and other components.

Water types: natural mineral waters and spring waters, prepared waters and public water supply.

Water sampling techniques treated in the production of soft drinks and bottled water.

Setting the sampling techniques.

Take samples of the most important parameters.

Characteristics of the parameters: colour, smell, taste, free chlorine, turbidity, aluminium and microbiological count.

Physical parameters. Characteristics. pH, alkalinity, turbidity.

Filters, filter types: press, plates, membranes, polishers.

Automatic valves for filtration groups.

Types of filters. Of sand or coal.

Cycles of washing the filters required in the production of soft drinks and bottled water.

Characteristics of the filter wash.

differential pressure.

Filter bed types. Sand or coal.

Automatic filtration systems: operation.

Handling of parameters in filtration equipment.

Clarification of treated water.

Assessment of water quality.

Chemical methods: coagulation and flocculation and reduction of hardness.

Physical methods: filtration and control of taste and smell.

Risks during filtration: correction of failures during the process.

2. Water treatment in the production of soft drinks or bottled drinks water

Basic concepts for water-de-hardening for the production of soft drinks and bottled water.

Toughness.

Source of water pollution: definition. Measure.

Water: characteristics of regeneration water.

Problems caused by hardness: precipitation. Embeds.

Hardness reduction methods.

Transport of raw water in the production of soft drinks and bottled water.

Concept of anionic and cationic concentration.

ion exchange cycle.

Saturation of resins.

ion exchangers.

Regeneration of the cationic exchange resins required in the production of soft drinks and packaged beverages.

Water deionization: concept and type of anionic and cationic resins.

Phases of resin regeneration: countercurrent washing, countercurrent regeneration, and final rinse.

Jobs of acidic or basic solutions.

Use of sodium chloride. Dosages.

Resins regeneration testing procedures: resin saturation.

Treatment of the effluent after regeneration.

Performance during processing.

Analytical determination of hardness before, during, and after regeneration.

Prior descarbonation with lime in the production of soft drinks and water.

Description of the process.

Products for decarbonation: use of lime.

Check results at completion of the process.

Checking the automatic elements of the soft drink and beverage production process.

Operation of the automatic operating equipment in the process of dehardening of water.

Operating equipment: water pump pumps, regenerative solution pumps and valves.

Checking the hardness of water through a meter in the production of soft drinks and drinking water.

Devices for the measurement of water hardness.

Running the meters.

Parameters and indicators in the exchange of resins.

Checks on the operation of the system in the production of soft drinks and drinking water.

Operation of the regeneration columns.

Water loss in regeneration columns.

Resin drag on regeneration columns.

Correction of possible deviation situations.

3. Preparation of the sugar syrup

Water quality for soft drinks.

Sweeteners.

Acidulants.

Treatments of sugar syrups, additives and adjuvants.

Analytical control of the syrup.

Process of making syrups with sugars in the production of soft drinks.

Simple Syrup (dilution of water with sugar).

Syrup finished or compound syrup (simple syrup filtered with addition of ingredients).

Process of making sweetened syrups in the production of soft drinks.

Water quality standards for soft drinks.

Types of sugars, sweeteners and acidulants, used in the soft drinks industry.

Analytical control of the syrup.

Production, control, sensor and measurement equipment, adjustments.

Equipment adjustment: Start and stop operations programs for installations.

Solutions: preparation; open and restricted formulas.

Homogenization of dissolutions: times and equipment of agitation in tanks.

Fluid counters: water, sugar, and Brix degrees.

Treatments of sugar syrups, additives and adjuvants.

Debugging treatments.

Thermal Treatments in the production of soft drinks: equipment needed (exchangers).

Temperatures and application times.

Warming and reducing the product.

Control parameters in the production of soft drinks: temperature, agitation time and total volume to be diluted.

Degree of concentration of the solutions according to the final product.

Treatment of simple syrup with activated charcoal in the production of soft drinks.

Calculation of the quantities to be added based on the type of syrup.

Removal of activated carbon after filtering.

Simple syrup sampling after debugging.

Filtration in the production of soft drinks.

Equipment used in the soft drink processing industry.

4. Packaged water types

Obtaining the different types of packaged water. Procedures.

Natural mineral water.

Natural gas or water.

Coal natural mineral water.

Treated water.

Natural water carbonation procedures.

Factors that determine the degree of carbonation admitted in natural waters.

Types of carbonators.

Water carbonation systems and the parameters that influence them.

Measurement of carbon saturation.

Pressure and temperature readings. Interpretation.

Carbonation and addition of other food additives in treated water.

Factors that determine the degree of carbonation admitted in the treated water.

Types of carbonators.

Water carbonation systems and the parameters that influence them.

Measurement of carbon saturation.

Pressure and temperature readings. Interpretation.

Addition of other additives in treated water.

Applicable regulations.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of the knowledge and techniques related to the physical and physical-chemical treatments of raw materials, in order to adapt them to the specific conditions of the production of soft drinks and drinking water, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: MIXTURES AND CONCENTRATES ON REFRESHING BEVERAGES

Level: 2

Code: MF0759_2

Associate to UC: Prepare base and concentrate mixtures for obtaining the different products involved in the production of soft drinks

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Describe the systematic preparation of equipment and materials in the finished syrup room for the preparation of soft drinks.

CE1.1 Recognize the pumping, trasiego and tank equipment used in the finished syrup room.

CE1.2 Identify the correct operation and cleaning procedures of the mixing and trasegic equipment.

CE1.3 Recognize the contents of the base and concentrate units and the amounts to be selected for each of the syrups formulas to be elaborated.

CE1.4 Interpret the mixing instructions of each of the formulas of the finished syrups to be elaborated.

CE1.5 Confect a record model and preparation file for a finished syrup batch.

CE1.6 Describe the additives (flavourings, acidulants, preservatives, dyes, emulsifiers, sweeteners, mineral salts) authorised and used in the preparation of soft drinks.

CE1.7 Interpret the technical documentation, security tokens, and quality procedures that are applied in the preparation of base and concentrate mixtures.

CE1.8 Relate the characteristics of bases and concentrates with the type of waste generated by removing the containers and packaging with which they have been received.

CE1.9 In a practical scenario of production of a finished syrup, with the addition of its bases and concentrates, from a project and given materials:

-Calculate the total quantities and the various components that are necessary depending on the volume of the product to be obtained.

-Make the contribution and mixing of the bases and concentrates under the conditions outlined above.

-Select and operate the base addition and concentrate teams with dexterity.

-Apply specific hygiene and safety measures in handling products and handling equipment.

C2: Develop the finished syrup needed for the production of soft drinks.

CE2.1 Associate the density variation processes of the finished syrup with the degree of inversion suffered by the hydrolysis of the sucrose.

CE2.2 List manual and automatic dosing and mixing systems of bases and concentrates.

CE2.3 Describe water carbonation systems and the parameters that influence water carbonation systems.

CE2.4 Acknowledge liquid nitrogen injection and operating equipment in the process of filling metal containers.

CE2.5 Relate the vaporization of the liquid nitrogen during the process of pasteurization of the metal container.

CE2.6 Interpret possible pressure and temperature readings of the carbon saturation meter and its relation to the carbonation of the beverage.

CE2.7 Relate the densitometer reading with the Brix grades that the finished beverage has.

CE2.8 In a practical scenario of making a refresh, starting with a project and given materials:

-Recognize the sequence of operations of adding bases and concentrates.

-Identify the parameters to control and set the most appropriate values that make up the process.

-Appreciation the organoleptic characteristics of each of the finished syrups through the sensory tests.

-Explain the most frequent anomalies and their possible solutions during the usual handling of base and concentrate management.

-Add the bases and concentrates for the preparation of a finished syrup.

C3: Analyze the maintenance and cleaning operations of the base and concentrate mixture preparation facilities, following the work instructions.

CE3.1 Recognize and perform the first-level maintenance operations of the different equipment included in the mixing process.

CE3.2 Check the operability and handle the control and control instruments of the auxiliary service equipment.

CE3.3 It is proven that the automatic cleaning systems (CIP) are working properly after finishing each process.

CE3.4 In a scenario of processing line cleaning, from a given project and materials:

-Recognize the sequence of operations that make up the process.

-Identify the parameters to control and set the most appropriate values for the process.

-Check the operation of the process and handle the control instruments.

-Justify the objectives and levels of cleanliness to be achieved.

-Select the products, treatments, and operations to perform.

-Operate the equipment needed to perform the cleanup.

CE3.5 Recognize the signals (alarms, inadequate sounds, incorrect rhythms, or others) that may indicate abnormal functions.

CE3.6 In a convenient maintenance scenario of the equipment installed in the syrups room, from a project and given materials:

-Justify the goals and levels of maintenance to be achieved.

-Select the products, treatments, and operations to perform.

-Set the parameters to be pre-controlled for maintenance.

-Operate the equipment necessary for the maintenance of the installations.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.9; C2 with respect to CE2.8; C3 with respect to CE3.4 and CE3.6.

Other capabilities:

Maintain the work area with the degree of order and cleanliness required by the organization.

Take responsibility for the work you develop.

Use time and effort to expand knowledge and additional information.

Demonstrate some autonomy in the resolution of small contingencies related to its activity.

Interpret and execute rules and work instructions.

Recognize the organization's productive process.

Contents:

1. Bases and concentrates used in the production of soft drinks

Additives allowed. Regulations.

Nature of the additives. Features.

Types of bases and concentrates (aromas, acidulants, preservatives, dyes, emulsifiers, sweeteners, mineral salts).

Nature of the flavouring.

Conservants.

Colorants.

Refreshing drinks. Types.

The principles of its formulation.

Role of the different ingredients: additives, bases and concentrates.

Analysis of soft drinks.

Control and quality assurance of bases and concentrates.

Description of authorized additives and used in the preparation of soft drinks.

Crushed and essences. Types.

2. Preparation of mixtures of bases and concentrates

Preparation of base mixtures and concentrates in the production of soft drinks: quality procedures that are applied in the preparation of the base and concentrated mixtures.

Quantities to be selected for each of the syrups formulas to be worked out.

Finished syrups formulas: mixing instructions. Interpretation.

Base needs and concentrates based on the volume of the product to be obtained.

Method of input and mixing of the bases and concentrates in the above mentioned conditions.

Parameters to be considered according to the type of operation and product to be obtained: temperature, times and dose.

Apply specific hygiene and safety measures in handling products.

Log and prepare file for a batch of finished syrup.

Waste generated by packaging and packaging at reception.

Base and concentrate add operations.

Deviations during base and concentrate handling. Solutions.

Density of the finished syrup.

Degrees Brix.

Applicable regulations.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the preparation of base mixtures and concentrates for obtaining the different products involved in the production of soft drinks, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 4: PACKAGING AND PACKAGING OF BEVERAGES

Level: 2

Code: MF0314_2

Associated with UC: Control the Packaging and Packaging Process of Drinks

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Describe the process of preparation of the product, preserving its organoleptic properties, stability and/or sterility.

CE1.1 Distinguished the leading causes of beverage alteration and its treatments.

CE1.2 Classify the additives used in the beverage industry to achieve its stability.

CE1.3 Describe the thermal treatment methods used to achieve the stability of different types of beverages.

CE1.4 Describe aseptic packaging systems, used in the beverage industry.

CE1.5 Identify the parameters to be controlled in the thermal treatment of beverages.

CE1.6 Describe the amicrobic filtration processes and the controls performed to ensure their effectiveness.

C2: Characterize materials and packaging for packaging and labeling, and relate their characteristics to their conditions of use.

CE2.1 Classify packaging and packaging materials more used in the beverage industry.

CE2.2 Describe the characteristics and conditions of use of the various packaging materials and packaging materials.

CE2.3 List properties and describe the characteristics of plugs and other auxiliary packaging elements.

CE2.4 Point out existing incompatibilities between materials and packaging and products.

CE2.5 Identify the materials for labelling and associate them with the most suitable packaging and products.

C3: Identify requirements and perform first-level maintenance and preparation operations of packaging machines and equipment.

CE3.1 Interpret the maintenance manuals for equipment and packaging machines by selecting the first level operations.

CE3.2 Specify the reglages to be made to a format change in the package.

CE3.3 List and explain the meaning of the reviews to be carried out before the start or stop of a line or packaging equipment.

CE3.4 Recognize the most frequent incidents arising in a line or packaging equipment and deduce the possible causes and preventive and corrective measures to be taken.

CE3.5 Sort and characterize the sequence of cleaning operations of a line or packaging equipment at the end of each batch taking into account processed products.

CE3.6 In a scenario of preparing a packaging line or equipment, on the basis of given conditions:

-Perform the required first-level maintenance tasks.

-To set up the different machines and auxiliary elements for their start-up.

-Perform cleaning tasks at the required times and conditions.

-Apply the necessary personal security measures to the job.

C4: Perform the handling of equipment and lines of packaging and labeling used in the beverage industry, and evaluate the compliance of packaged products and lots.

CE4.1 Distinguished the different types of packaging used in the food industry.

CE4.2 Identify and characterize the "in-situ" packaging, packaging preparation, closed-fill, and labeling operations.

CE4.3 Describe the parts and operation of the machines, equipment and packaging lines.

CE4.4 Point out the correct order and sequence of the various machines and equipment that make up a packaging line.

CE4.5 In a convenient packaging scenario, based on a given condition:

-Recognize and assess the fitness of packaging and packaging materials and labeling to be used.

-Calculate the quantities of the various materials and products required.

-Handle the machines by monitoring their correct operation and keeping the packaging parameters within the set margins.

-Apply specific security measures in the use of packaging machines and equipment.

CE4.6 In a convenient packaging scenario, from a given project and materials:

-Relate the parameters to watch during the process, its allowable values, and the control points.

-Perform the filling, closing, and other systematic controls.

-Calculate the deviation levels and compare them with the references to admit or reject the products and deduct corrective measures.

Capabilities whose acquisition must be completed in a real work environment:

C3 with respect to CE3.6; C4 with respect to CE4.5 and CE4.6.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Respect the organization's internal rules and procedures.

Contents:

1. Packaging of beverages for packaging

Alteration of beverages: types, causes, factors involved.

Conservation by heat.

Thermal treatment systems: pasteurizer, autoclave.

Sterile filtration systems.

Characteristics of the additives used in the beverage industry.

Aseptic Processing Systems.

2. Packaging and Labelling Characteristics

Types and characteristics of packaging materials.

The container: materials, properties, qualities, incompatibilities formats, closures, regulations.

Classification, formats, denominations, utilities, closed elements, storage and storage.

In situ packaging: materials used, their identification and quality.

Systems and equipment of conformed.

System closed.

Final Features.

Glass containers: regulation on bottling.

Types of glass.

Bottle types.

Systems, equipment, and closing or plugging materials.

Cork Plugs: properties, features.

Cork plugging machines.

Systems, equipment, and capsulside materials.

Metal packaging: metals used.

Container properties and closures.

Coatings.

Plastic packaging: materials used and properties. Closure systems.

Tags and other auxiliaries: labeling regulations: information to be included.

Label types, their location.

Other brands, signals, and tags.

Adhesive products and other auxiliaries.

3. Packaging and machinery operations used in packaging

Handling and preparation of packaging: packaging handling techniques, cleaning methods.

Filling procedures: dosage, vacuum, aseptic, isobaric.

Labeling: Placement and fixation techniques.

Machinery types: composition and operation, auxiliary elements, handling and regulation.

Top-level maintenance.

Manual packaging machines: types and characteristics.

Automatic packaging machines: types and characteristics.

Comprehensive automated packaging lines.

Quality control in packaging: rejection levels, material tests.

Checks during processing and end product.

Fill, close, other controls to the product.

Good hygiene practices.

Good handling practices.

Applicable Safety and Health Regulations at the Packaging Plant.

Control and monitoring systems of the packaging plant.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the process of packaging and packaging of beverages, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX XV

PROFESSIONAL QUALIFICATION: MANUFACTURE OF COFFEE PRODUCTS AND COFFEE SUBSTITUTES

Professional Family: Food Industries

Level: 2

Code: INA238_2

General Competition

Perform the operations of preparation of raw materials and the preparation of coffees, roasted substitutes and soluble coffees, under the conditions laid down in the manuals of procedure and quality, complying with the applicable technical-sanitary regulations.

Competition Units

UC0760_2: Receiving, storing and issuing raw materials, auxiliary materials, and finished products in the roasting products and snacks industry

UC0763_2: Perform the coffee and surrogate roasting process and packaging operations

UC0764_2: Develop soluble coffees, decaffeinated coffee, and soluble coffee substitutes

Professional Environment

Professional Scope

Develops its professional activity in the production department in the coffee industry, dedicated to the treatment of raw materials, processed coffee, coffee and soluble substitutes, in entities of a private nature, small, medium or large companies, both self-employed and others. It develops its activity depending, it can exercise functions of supervision of operators and depend, in its exercise, directly from the responsible of production. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the productive sector of: manufacture and/or production of diverse foods, in the subsector of coffee making and substitutes.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Coffees and Surrogate Makers

Soluble coffee roasters

Coffee Torrefaction Specialists

Coffee and/or surrogate workers

Associated Training (420 hours)

Training Modules

MF0760_2: Tueste product store operations and control and extruded snacks (150 hours)

MF0763_2: Manufacture of roasted coffee and substitutes (150 hours)

MF0764_2: Soluble coffee making (120 hours)

COMPETITION UNIT 1: RECEIVING, STORING AND ISSUING RAW MATERIALS, ANCILLARY MATERIALS AND FINISHED PRODUCTS IN THE ROASTING PRODUCTS AND SNACKS INDUSTRY

Level: 2

Code: UC0760_2

Professional realizations and realization criteria:

RP 1: Prepare the work area for the reception of raw materials, storage, expedition and manufacture of tueste products and extruded snacks, controlling the cleaning of facilities, machines, tools and tools to avoid contamination, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on products, the planning of the procedures for the reception, storage and dispatch of tueste products and extruded snacks is obtained from the technical tab of the different products to be elaborated.

CR 1.2 The cleaning and disinfection of installations and equipment for the production of tueste products and extruded snacks, is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.3 The cleaning area of the reception, storage and dispatch areas of tubal products and extruded snacks is marked in the required places, placing the regulatory signals in accordance with the established safety requirements.

CR 1.4 The deficiencies detected in the hygienic conditions of production facilities and equipment are corrected by preventive actions, identifying possible hazards, biological and non-biological.

CR 1.5 The machines, tools, tools and internal means of transport required in the reception, storage and obtaining of tueste products and extruded snacks (means of internal transport: endless, elevators, tapes, trucks, small self-propelled vehicles, scales, among others), are prepared, regulating the elements operators of the same, according to specifications of the production technical tab.

RP 2: Carry out first-level maintenance operations, machines and equipment for the reception of raw materials, storage and dispatch of tueste products and extruded snacks, to have equipment availability and not to produce unproductive cuts, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of the required equipment and auxiliary means is checked, following the guidelines set out in the equipment maintenance instructions.

CR 2.2 Possible operating anomalies in equipment used in the production of tubal products and extruded snacks (internal transport means: endless, elevators, tapes, wheelbarrows, small self-propelled vehicles, scales, among others), are detected, acting according to equipment maintenance instructions.

CR 2.3 Possible simple anomalies detected affecting the operation of equipment used in tueste products and extruded snacks are corrected, following maintenance instructions or by warning the maintenance service.

CR 2.4 The elements, spares specified as first level are replaced, as well as oil reglages and changes in the equipment used in the production of tueste products and extruded snacks such as internal transport means: endless, elevators, tapes, forklifts, scales, among others, according to the applicable maintenance plan.

CR 2.5 The documentation related to the maintenance carried out is completed, according to indications of the production process.

RP 3: To receive the raw and auxiliary materials, controlling their quality and correspondence with what is requested to start the production process with the established supplies, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.1 The transport of raw materials (green coffee, nuts in shell, cereals among others) and auxiliary material of tueste products and extruded snacks is checked, verifying compliance according to established technical and hygienic conditions, with respect to physical parameters of refrigeration, freezing, and humidity, and vehicles, rejecting those that do not comply with the requirements of supplier approval.

CR 3.2 Packaging and packaging that protect raw materials and auxiliary materials from extruded tueste and aperitifs is checked by verifying that they are in good condition, without deterioration that may condition the quality of the product.

CR 3.3 The raw materials and the auxiliary material received, are checked for: quality, quantity and weight, reviewing lots, expiry dates, among others, comparing with what is specified in the order and the delivery note that accompanies the goods to start the traceability.

CR 3.4 The possible damages and losses incurred in the receipt of raw materials and the auxiliary material received are recorded in the pre-established document, eliminating or rejecting the non-conformities.

CR 3.5 The raw materials and ancillary products of roasting products and extruded snacks are requested from suppliers, taking into account: production forecasts, stocks and minimum and maximum pre-determined stocks and delivery date.

CR 3.6 The input of the supply of raw materials and auxiliaries is recorded according to the established system, taking into account the entry fee that accompanies the goods.

CR 3.7 The unloading of raw materials and auxiliary products from extruded tueste and aperitifs is carried out at the place and in accordance with the production process, so that the goods do not undergo alterations or are directly deposited in the soil.

CR 3.8 The report of acceptance or rejection of the goods after the download is issued, on the established support.

RP 4: Check the quality of raw materials (green coffee, nuts in shell, cereals among others) in the roasting products industry and extruded snacks, according to established specifications, to avoid deviations.

CR 4.1 Samples of the raw materials (green coffee, nuts in shell, cereals among others) are taken with probes in the amount, according to the procedure manuals.

CR 4.2 The raw material samples are identified according to the codes and methods established by the quality department, moving them to the laboratory.

CR 4.3 The immediate tests for quality control in raw materials are carried out with the devices for the rapid determination of quality parameters, following the protocols established by the quality department to obtain the results with the required precision.

CR 4.4 The interpretation of quality test results is performed according to quality parameters.

CR 4.5 The peeling of the raw materials required by the technical specifications is carried out, adjusting the machinery of the uncascarate in case of alterations or defects, for quality verification, by means of tests "in situ".

CR 4.6 The report of acceptance or rejection of the goods after the discharge is issued, following the established method.

RP 5: Store raw materials (green coffee, nuts in shell, cereals among others) and finished products of roasting and extruded snacks for conservation and availability, complying with applicable regulations on the prevention of occupational, safety, environmental and food risks.

CR 5.1 The raw materials (green coffee, nuts in shell, cereals among others) and auxiliaries of tueste products and extruded extruded snacks are distributed in warehouses, warehouses or chambers, taking into account their characteristics (class, category, lot and expiration) and following the criteria established to achieve optimum use of the available storage volume.

CR 5.2 The raw materials (green coffee, nuts in shell, cereals among others) and auxiliaries of tueste products and extruded snacks are placed in such a way as to ensure their integrity and facilitate their identification and manipulation.

CR 5.3 The storage of raw materials (green coffee, nuts in shell, cereals among others) and auxiliaries of tueste products and extruded snacks is made, considering the physical space, the equipment and means used that comply with the legal regulations of hygiene and safety.

CR 5.4 The physical parameters (temperature, relative humidity, light and aeration, among others) of warehouses, tanks and chambers of raw materials and tueste products and extruded snacks are controlled, in accordance with the requirements or requirements for the preservation of the products, in the case of dry, chilled or frozen raw materials.

CR 5.5 The raw materials (green coffee, nuts in shell, cereals among others, and the extruded tueste and aperitifs are transported internally with the established means, so that the products do not deteriorate, and the working and safety conditions are not altered.

CR 5.6 The management of the warehouse is carried out, completing the records of stock records, warehouse cards, pending and internal supplies, using computer or manual applications established in the production process.

CR 5.7 The physical count of the stored merchandise is performed according to the instructions received, with the periodicity established, by the perishable products and considering the status and the expiration of other stocks.

CR 5.8 Stocks, relative to raw materials and auxiliaries of tueste products and extruded appetizers, would be invented as determined, with respect to the time and period, from the count made, incorporating the data derived from it, in the support according to established inventory model.

CR 5.9 The compliance with critical limits of HACCP control measures (hazard analysis and critical control points), in storage, is carried out to identify and maintain control of hazards, as determined in the production process, in compliance with food safety.

RP 6: Aprovision of raw materials (green coffee, coffee substitutes, nuts with peel, cereals) and other auxiliary products to the production lines of tueste products and extruded snacks to ensure the continuity of the production process.

CR 6.1 Applications for raw materials (green coffee, nuts in shell, cereals among others) of the production line and other products are prepared in accordance with the specifications received.

CR 6.2 Orders are delivered in the form and time limit set, so as not to alter the pace of production or the continuity of the process.

CR 6.3 The outputs of raw material to the production lines are recorded according to the established system.

CR 6.4 The raw material outputs to the production lines are archived according to the set system.

CR 6.5 The handling and internal transport of raw materials with the required means is carried out in such a way that the products do not deteriorate or alter the working and safety conditions.

RP 7: Control the external orders of finished products in the roasting products and snacks industry, by checking quality, quantity, and transport vehicles to meet customers ' demands in time and form.

CR 7.1 Customer orders are controlled, so that they can be addressed, according to the quantity, quality and time requested.

CR 7.2 The output document, such as: sheet, order, albaran, among others is completed, based on the specifications of the order, the available stock and the expiration date.

CR 7.3 The characteristics of the products and their preparation, wrapping, identification and information, are checked, verifying that they include all their elements according to the order of departure.

CR 7.4 The handling and internal transport operations are carried out in such a way as to ensure that the products are not damaged or the working and safety conditions are altered.

CR 7.5 The suitability of the transport vehicles is checked according to the conditions of use.

CR 7.6 The goods are placed in the means of transport ensuring the hygiene and integrity of the products.

CR 7.7 The outputs of the tueste products are archived according to the set system.

RP 8: Control stocks of finished products in their various modes, by drawing up inventory, to cover orders.

CR 8.1 The status and expiration date of the stored products is checked with the periodicity required to ensure a rotation of the products.

CR 8.2 The inventory of the stored products is reviewed, checking that the documents (orders, notes, albarans) of warehouse inputs and outputs are the ones required for each case, controlling the availability of stocks to cover the orders.

CR 8.3 The amount and characteristics of the stocks are reported according to defined levels, requesting and justifying the corresponding increases.

CR 8.4 Stored goods are recused, detecting existing deviations, by issuing the corresponding report.

CR 8.5 Existing deviations from the last stock control are recorded according to the instructions received.

Professional context:

Production media:

Silos, hoppers, warehouses, warehouses, cold rooms. Weighing scales, in continuous and precision. Means of internal transport: endless, elevators, ribbons, forklifts. Small self-driving vehicles. Sample-taking instruments, probes. Apparatus for the rapid determination of quality parameters. Portable data transmission equipment. Computer equipment and warehouse control programs. Untying of yields. Big-bags, containers. Dry fruit cleaners and dryers. Moisture meters. Guillotines. Protective equipment.

Products and results:

Areas prepared for the work of receiving raw materials (green coffee, nuts with peel, cereals, condiments and other products), storage, expedition and manufacture of tueste products and extruded snacks. First level maintenance of machines and equipment, carried out. Received and stored raw materials. Quality verification of raw materials. Supply of raw materials to the different production lines. External orders prepared and controlled.

Information used or generated:

Input and output Albarans. Purchase orders. Internal delivery notes. Documentation (albarans) of supplies. Warehouse control documents. Tickets. Departures. Work instructions (reception, warehouse, expedition). Quality specifications. External orders. Internal supply order. Entry control documents. Departures. Stock reports. Inventories. Documentation of the expedition. Official regulations on cafes. Nuts. Coffee substitutes and similar products. Technical instructions for drying. Technical regulations for the sampling of dried fruit and green coffee. Applicable rules for the prevention of occupational risks, safety, environment and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard Analysis and Critical Control Points).

COMPETITION UNIT 2: PERFORM THE COFFEE AND SURROGATE ROASTING PROCESS AND PACKAGING OPERATIONS

Level: 2

Code: UC0763_2

Professional realizations and realization criteria:

RP 1: Prepare the area of coffee roasting work, obtaining substitutes and packaging, controlling the cleaning and disinfection of facilities, machines, tools and tools to avoid contamination of the product process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on the products, the planning of the procedures and the work of the coffee roasting, obtaining of substitutes and packaging is obtained from the technical tab of the different products to be elaborated.

CR 1.2 The cleaning and disinfection of facilities and equipment of coffee roasting, obtaining of substitutes and packaging, is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.3 The cleaning area of the coffee roasting areas, obtaining substitutes and packaging, is carried out in the required places, placing the regulatory signals, according to the established safety requirements.

CR 1.4 The deficiencies detected in the hygienic conditions of the facilities and equipment of coffee, substitutes and packaging are corrected by preventive actions, identifying possible hazards, biological and non-biological, correcting them below.

CR 1.5 The machines, tools, tools and means of internal transport of coffee roasting, obtaining of substitutes and packaging are prepared, regulating the elements operators of the same, according to specifications of the production technical tab.

RP 2: Perform the first level maintenance operations of the machines and equipment used in the coffee roasting, obtaining substitutes and packaging, to have equipment availability and not to produce unproductive cuts, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of the equipment and auxiliary means required in the coffee roasting, obtaining of substitutes and packaging are checked, following the guidelines marked in the instructions for the maintenance of equipment.

CR 2.2 The possible operating anomalies in the equipment used in coffee roasting, obtaining of substitutes and packaging (toasters, loaders, packers, palletizers, rectractiladoras, among others) are detected, acting according to instructions for the maintenance of equipment.

CR 2.3 Possible simple anomalies detected affecting the operation of the equipment used in the coffee roasting, obtaining of substitutes and packaging are corrected, following instructions for maintenance.

CR 2.4 The items, spares specified as first level are replaced on the equipment used in the coffee roasting, obtaining substitutes and packaging, in accordance with the applicable maintenance plan.

CR 2.5 The documentation related to the maintenance carried out is completed according to the production process.

RP 3: Prepare the raw materials (coffee, cereals), by checking the quality and selection of the same to carry out the roasting and obtaining of coffee substitutes, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.1 The raw material (coffee, cereals) for the roasting, is selected, following the work instructions and obtaining substitutes.

CR 3.2 The raw material (coffee, cereals) for the roasting is cleaned, following the work instructions.

CR 3.3 The quality of the different types of tueste products (chicory, roasted malt and barley), recepted is verified, following instructions and according to destination.

CR 3.4 The products that are the object of roasting are weighed against the required equipment (scales, scales), verifying the accuracy of the measures and correcting the deviations that are within their scope of work.

CR 3.5 The products that are the object of roasting are dosed, verifying the accuracy of the measures and correcting the deviations.

CR 3.6 The sampling of the raw material is performed, with the required material, carrying out, tests and color tests, according to working protocols.

RP 4: To carry out the roasting process, by controlling the parameters of the tueste equipment, obtaining final products with the required quality, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 4.1 The equipment used in the roasting process is handled, introducing the parameters in the process computer, correcting anomalies according to the work instructions, ensuring the continuity of the process.

CR 4.2 The values of the parameters (time, temperature, humidity and mix changes) are controlled, by regulation of the measuring instruments, of the roasting process, and the visual controls, making corrections in case of deviation, following the established protocols.

CR 4.3 The characteristics of the outgoing product of the roasting product are verified, according to the specifications, the corrective measures in case of deviation are applied.

RP 5: To cover the types of roasted coffees and substitutes in their different modalities, by means of control of the equipment, ensuring the traceability of the product, complying with the applicable regulations for the prevention of occupational, environmental, packaging and food safety risks.

CR 5.1 The filling and closing equipment of the coffee packages are adjusted, according to the characteristics of each product, to achieve the required weight and volume per package.

CR 5.2 The packaged-packaged of roasted coffee is made, regulating the values of the parameters in the measuring instruments (shape, dosage and size), of the equipment and conditions, according to the manufacturing manuals.

CR 5.3 The weight per package of different types of coffee is checked by means of packaging witnesses, checking that it conforms to the values set out in the final product specifications.

CR 5.4 The deviations are corrected in the packaging of different types of coffee, relative to the average weight, tightness, volume of filling, compactness of the closure and others.

CR 5.5 Possible deviations in the packaging of different types of coffee are recorded in the established support.

CR 5.6 Tag out is checked in the form and place required in the package, checking that the text is complete and is required.

CR 5.7 The packaged coffee product is sampled to detect the unfit product, according to the criteria established and set by the quality department, rejecting the unfit product.

RP 6: Control the process of treatment and roasting of chicory, malt and barley, by regulating parameters in the equipment to obtain the final product processing, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 6.1 The chicory root is receptive to the supplier, making a last selection and checking that it conforms to the manufacturing specifications.

CR 6.2 The chicory root is prepared for roasting, proceeding to its washing, cleaning and cutting, verifying the size of the pieces, as established.

CR 6.3 The roasting of the chicory is carried out, controlling the values of the parameters in the measuring instruments and instruments of regulation in the roasting equipment (time, temperature and conditions), correcting the detected deviations, according to the specifications required in the procedure manual.

CR 6.4 The grinding and sifting operations are carried out, controlling the values of the parameters in the measuring instruments of the grinding equipment of the chicory (homogeneity, stability, colour, aroma and other characteristics of the final product), correcting the detected deviations, depending on the specifications required in the procedure manual.

CR 6.5 The conditions and characteristics of the dry green malt (germination and moisture) to proceed to the roasting, are checked, verifying, compliance with the specifics of the manufacturing manual.

CR 6.6 The green malt is moved to the torrefaction furnaces where the process parameters are controlled, in their different phases, according to the manufacturing manual, controlling the process parameters of the torrefaction furnaces, according to factory instructions.

CR 6.7 The screening and milling operations of the roasted malt are performed, verifying the conditions, free of radicles and particle size, adjusting to the required, according to the manufacturing manuals.

CR 6.8 The barley roasting is performed, controlling the roasting parameters in the roasting equipment, following the manufacturing processes and adjusting to the quality conditions.

CR 6.9 The ingredients corresponding to the roasted barley (sugar, glucose or molasses) are dosed and added, according to the manufacturing manual and adjusted to the quality conditions.

RP 7: Control the industrial process of roasting coffee beans, keeping track of each stage, taking the sample, to ensure the quality of the final product.

CR 7.1 The roasting process for coffee beans is controlled at all stages to ensure the type of coffee specified in the work order.

CR 7.2 The process of cooling the roasted coffee beans is controlled, regulating the physical-chemical changes of the grain.

CR 7.3 The progression and the end of the roasting process are controlled, by regulation of parameters in the tueste equipment, depending on the product to be obtained, complying with the specifications of quality (color and humidity) in the roasted grain.

CR 7.4 The sampling takes place with the instrument and at the required moment, guaranteeing its traceability, subsequently transferring it to the laboratory for analysis and recording and correcting the detected deviations.

CR 7.5 The breakage of grains in the roasting process is controlled, trying to minimize it, making the changes, due to deviations from the process.

CR 7.6 The treatment of the generated waste is carried out, depositing them at the time, place and form established in the environmental protection protocol.

Professional context:

Production media:

Pallet trucks. Forklift trucks. Silos. Fillers. Big bags. Constant temperature cameras for packaging. Computer equipment. Colorimeter. Moisture controller. Mills. Tapes. Transporters. Endless conveyors. Mixers. Cleaners. Toasters. Female interns. Packers. Palletizers, rectractiladoras, fitting. Metal packaging. Paper packaging-cardboard and other packaging materials-packed.

Products and results:

Coffee roasting area, obtaining substitutes and packaging, prepared. First level maintenance, of the machines and equipment used. Prepared raw materials (coffee, cereals) before roasting. Control of coffee bean roasting process. Control of the packaging of coffee products. Control of the chicory roasting process. Control of the industrial process of roasting coffee beans.

Information used or generated:

Work instructions on using equipment. Specifications on raw materials and packaging. Quality control sheets. Supplier Albaranes. Quality and hygiene standards for coffees and coffee substitutes. Production and incident records. Information on occupational health and conservation measures of the environment.

COMPETITION UNIT 3: MAKE SOLUBLE COFFEES, DECAFFEINATED COFFEE, AND SOLUBLE COFFEE SUBSTITUTES

Level: 2

Code: UC0764_2

Professional realizations and realization criteria:

RP 1: Prepare the work area for the production of soluble, decaffeinated and substitute coffees of soluble coffees, controlling the cleaning and disinfection of facilities, machines, tools and tools to avoid contamination of the product process, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 1.1 The information on products, the planning of the processes of soluble, decaffeinated and substitute coffees of coffees, is obtained from the technical tab of the different products to be elaborated.

CR 1.2 The cleaning and disinfection of facilities and equipment for the production of soluble, decaffeinated and substitute coffees of soluble coffees is carried out or checked at the end or beginning of each day, shift or lot, according to the guidelines established in the production sheets, verifying that they are ready for use.

CR 1.3 The cleaning area of the soluble, decaffeinated and substitute coffee areas of coffees, is used in the required places, placing the regulatory signals, according to the established safety requirements.

CR 1.4 The deficiencies detected in the hygienic conditions of the facilities and production equipment of soluble, decaffeinated and substitute coffees of soluble coffees are corrected by preventive actions, identifying possible hazards, biological and non-biological, correcting them below.

CR 1.5 The machines, useful, tools (drying towers, extractor, distiller, dryers, compressors and others) required in obtaining soluble, decaffeinated and substitute coffees of coffees, are prepared, regulating the elements operators of the same, according to specifications of the production technique.

RP 2: Perform the first-level maintenance operations of the machines and equipment used in the processes of obtaining soluble, decaffeinated and substitute coffees of soluble coffees, checking the operation and detecting possible anomalies in order to have equipment availability and not producing unproductive cuts, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 2.1 The operation of the coffee equipment, (water treatment equipment, toasters, among others), and auxiliary means used in obtaining soluble, decaffeinated coffees and substitutes for soluble coffees are checked, following the guidelines marked in the instructions for the maintenance of equipment.

CR 2.2 Possible operating anomalies in equipment used in obtaining soluble, decaffeinated and substitute coffees from soluble coffees are detected, acting according to equipment maintenance instructions.

CR 2.3 Possible simple anomalies detected affecting the operation of the equipment used are corrected, following maintenance instructions.

CR 2.4 The elements, spares specified as first level are replaced in the equipment used in obtaining soluble, decaffeinated coffees and substitutes for soluble coffees, in accordance with the applicable maintenance plan.

CR 2.5 The documentation related to the maintenance carried out is completed according to the production process.

RP 3: Perform the roasting and milling operations of cereals and coffee beans, controlling the parameters in the equipment used to obtain soluble, decaffeinated coffee and soluble coffee substitutes with the required quality, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 3.1 The grain (coffee and cereal) materials are selected, to effect the roasting process in obtaining soluble, decaffeinated coffee and soluble coffee substitutes with the required quality, and to meet the production requirements.

CR 3.2 The roasting of the grains (coffee and cereals), is carried out, controlling the values of the parameters in the measuring instruments (temperature and pressure), in the tueste equipments, according to operating manuals, until obtaining the required degree of tueste, to effect the extraction of the aroma of the same.

CR 3.3 The milling of the grain and roasting materials is carried out, checking that the degree of milling, is adjusted to the required, to obtain soluble, decaffeinated coffees and soluble coffee substitutes, with the required quality.

CR 3.4 The flow of grain and roasting materials is checked, verifying compliance with the requirements of the grinding and extraction process, correcting the anomalies and transmitting them, according to the established protocol.

CR 3.5 The aroma of the grain and roasting materials is extracted, as determined in the production process, by proceeding to the operations of: maceration and prior distillation, in order to incorporate them into the finished product, either this soluble or freeze-dried coffee, following the guidelines marked in the work instructions.

CR 3.6 The parameters of the process for the extraction of aromas of coffee beans and cereals (ratio, time and temperature) are controlled, acting in case of deviations and recording the results.

CR 3.7 The sampling of the grain of coffee and cereals is carried out during all processes according to the established codes and methods, identifying the sample sent to the laboratory.

CR 3.8 The waste produced in the processes is managed, following the corresponding environmental protocols.

RP 4: Dry the grain of coffee and cereals, controlling the essential parameters to obtain soluble, decaffeinated and substitute coffees of soluble coffees, complying with the applicable regulations of prevention of occupational, environmental and food safety risks.

CR 4.1 The coffee and cereal grain extract is dried in the drying tower, controlling the temperature, and characteristics of the outlet air through the measuring instruments, before and after drying.

CR 4.2 The sampling of the process of drying coffee extract and substitutes is performed according to the established protocol, recording the results and identifying the sample sent to the laboratory.

CR 4.3 The colour and density of the spray is controlled, sampling at the required frequency and taking the corrective measures established in case of deviations to obtain soluble, decaffeinated and substitute coffees of soluble coffees.

CR 4.4 Process development information is recorded, archiving it in the required support, to obtain the traceability of the entire process of obtaining soluble, decaffeinated coffees and substitutes for soluble coffees.

RP 5: Control the agglomerate process according to the technical specifications established to obtain soluble coffee with the required quality, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 5.1 The process of agglomerating the coffee extract and cereals in the process of obtaining soluble and substitute coffee (cereals), is carried out, controlling the values of the parameters of the agglomerate chamber (temperature and dry steam conditions), until the required ones are obtained, correcting in case of deviations.

CR 5.2 The process of agglomeration of the coffee and cereal extract is carried out, controlling the uniformity of the grain size of the agglomerate, by sifting of different mesh lights, assuring the required standards, recirculating the grains that deviate from the specifications of the production process.

CR 5.3 The physical parameters of the agglomerate are regulated, in measuring instruments (density, colour, humidity), according to the specifications in the process of obtaining soluble and substitute coffee (cereals).

CR 5.4 The sampling of the coffee and substitute agglomerate process is performed as required, recording the results and identifying the sample sent to the laboratory.

CR 5.5 The operations and possible incidents of the development of the agglomerate process are recorded, archiving them in the required system and support.

RP 6: Run the freeze-drying process according to the technical specifications established for soluble coffee, in accordance with the technical specifications established, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 6.1 The foaming of the coffee concentrate is performed, controlling the density and the color required in obtaining soluble coffee.

CR 6.2 The coffee extract is frozen in the freezing tunnel, controlling the values of the parameters in the measuring instruments (temperature and permanence), to ensure the process of subsequent lyophilization in the obtaining of soluble coffee.

CR 6.3 The process of cutting and sifting the frozen coffee is done by ensuring the required size and size.

CR 6.4 The process of sublimation of the coffee in high vacuum and mild temperatures is effected, guaranteeing the evaporation of the retained water, obtaining dry granules at room temperature to obtain soluble coffee.

CR 6.5 The sampling of the coffee lyophilization process is performed according to the established protocol, recording the results and identifying the samples sent to the laboratory.

RP 7: Control the process of decaffeination of green coffee in accordance with the technical specifications established to ensure the quality established, complying with the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 7.1 The cleaning and immersion of green coffee is carried out to achieve the degree of wetting required to ensure subsequent extraction.

CR 7.2 The process of extracting the humidified coffee is done, with required solvents, controlling the time and temperature of extraction, according to specifications, to obtain decaffeinated coffee.

CR 7.3 The solvent remains of the humidified coffee are removed by saturated steam, according to the procedure established to obtain decaffeinated coffee.

CR 7.4 The drying and polishing of the solvent-free coffee are carried out, controlling that the existing moisture is the same as the initial moisture, obtaining the clean and brightened product.

CR 7.5 The sampling of the decaffeinization process of green coffee is performed according to the established protocol, recording the results and identifying the sample sent to the laboratory.

CR 7.6 The discharges, losses and spills of the decaffeination process are eliminated, following the company's environmental management protocol.

RP 8: Control the packaging of soluble coffee, according to technical specifications established to preserve its properties, complying with the applicable regulations for the prevention of occupational and environmental risks and food safety.

CR 8.1 The natural and decaffeinated soluble coffee filling and closing equipment are adjusted, according to the characteristics of each product, to achieve the required weight and volume target for each package.

CR 8.2 The weight per closed container of natural soluble and decaffeinated coffee is checked, verifying the correspondence with the required values in the specifications of the final product, detecting possible anomalies.

CR 8.3 Possible detected incidents are corrected at their level, transmitting the information.

CR 8.4 The packaging product is encoded, complying with the applicable traceability and regulatory requirements.

CR 8.5 Non-conformities of packaged products are detected, rejecting non-conformities according to the criteria of the quality plan.

Professional context:

Production media:

Boilers. Cogeneration plant electric power. Gas boiler. Coffee residue boiler. Water treatment equipment. Toasters. Ribbons of canjilones. Pneumatic blowers for transport. Cleaners. Aspiration system. Extraction batteries. Storage silos. Mills. Endless transport. Storage tanks. Press. Centrifuge. Transport tapes and containers. Concentrators. Scales. Forklift. Pallet trucks. Drying towers, hoppers. Extractor. Distiller. Dryers. Compressors. Cold chambers. Freeze-drying tunnel. Tray transport. Packers. Packers. Palletizers. Labeling. Glass, metallic and diverse packaging material. Big-Bags. Computer equipment.

Products and results:

Areas prepared for the work of producing soluble, decaffeinated coffees and substitutes for soluble coffees. First level maintenance of the machines and equipment used. Roasting and milling operations of cereals and coffee beans. Coffee beans and dry cereals. Controlled processes of agglomerate, lyophilization, on grain materials. Process for decaffeination of the green coffee executed. Soluble coffee packaging.

Information used or generated:

Working Parties and Incidents. Equipment utilization manuals. Technical process instructions. Instructions. Quality techniques. Product specifications. Technical data sheets for the prevention of risks and the use of personal protective equipment. Self-protection manual. Information on occupational health and conservation measures of the environment.

TRAINING MODULE 1: TUESTE PRODUCT WAREHOUSE OPERATIONS AND CONTROL AND EXTRUDED SNACKS

Level: 2

Code: MF0760_2

Associate with UC: Receiving, storing and issuing raw materials, auxiliary materials, and finished products in the roasting products and snacks industry

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Carry out the first-level maintenance operations of the machinery and equipment for the reception, storage and dispatch of raw materials for tueste products and extruded snacks, identifying the operation of equipment, and possible anomalies during operation.

CE1.1 Recognize the operation, constitution and safety devices of the machinery and equipment used in the reception, storage and dispatch of raw materials of tueste products and extruded snacks.

CE1.2 Identify the first-level maintenance operations of the teams and execute them according to the appropriate instructions or manuals.

CE1.3 Carry out the cleaning of machines, equipment and areas, achieving the required levels.

CE1.4 Adecuate the equipment used in the reception, storage and dispatch of raw materials of tueste products and snacks extruded to the requirements of the process to be executed.

CE1.5 Explain the anomalies or main operating problems more frequently, during the use of the machines used in the obtaining of identifying the correction indicated in each case.

C2: Apply the techniques of putting machines of tueste products and extruded snacks, identifying and explaining the operations of adjustment and maintenance of the first level of the equipment used, depending on the type of product to be obtained.

CE2.1 Identify cleaning and drying techniques and the type of machines used depending on the variety type.

CE2.2 Explain the essential constituent parts and elements and the operation of machines used in cleaning and drying.

CE2.3 List and justify the tuning, tuning, first-level maintenance, and cleaning operations of the machines.

CE2.4 Identify the different damages that may be caused in these products by the cleaning and drying operations.

CE2.5 In a practical scenario based on the instructions for cleaning and drying of nuts in shell and green coffee:

-Describe the first level operations of cleaning and drying.

-Make grasses, substitutions, and routine spare parts and adjustments.

-Carry out cleaning and drying equipment, achieving the required safety and hygiene levels.

-Recognize and explain the most frequent anomalies that occur during the usual use of cleaning and drying equipment.

C3: Control the conditions of arrival or departure of the goods necessary for the roasting industry and extruded snacks in relation to its composition, quantities, protection and external transport.

CE3.1 Recognize the documentation that must accompany the incoming goods and the expeditions.

CE3.2 To analyze the content of contracts for the supply of raw materials or for the sale of products and to relate it to the checks to be carried out at reception or expedition.

CE3.3 Analyze methods of appreciation, measurement and calculation of quantities.

CE3.4 Characterize the protection systems of the goods.

CE3.5 List the different external means of transport and describe their characteristics and conditions of use.

CE3.6 In a scenario of receiving or issuing goods for the industry of extruded tueste products or snacks:

-Determine the composition of the batch.

-Precise the checks to be carried out at reception or prior to the issue.

-Contrast the documentation and associated information.

-Detailed the protection to be given to the batch.

-Set the conditions to be met by the means of transport and describe the correct placement of the goods.

C4: Take samples to verify the types and qualities of the raw materials used in the manufacture of tueste products and extruded snacks.

CE4.1 Recognize the types and qualities of the raw materials involved in the manufacture of tueste products and extruded snacks.

CE4.2 Describe the sampling procedures.

CE4.3 Precise the parameters to be parsed.

CE4.4 Identify and manage the necessary equipment to carry out the corresponding analyses.

CE4.5 Contrasting the results of the samples with the specifications of the concerted quality.

CE4.6 Compliment and record documentation concerning the sampling and analysis of raw materials.

C5: Classify the goods, taking into account the characteristics of the products to be elaborated, coding them in the storage.

CE5.1 Describe the food commodity classification procedures required for the manufacture of tueste products and extruded appetizers.

CE5.2 Apply the classification criteria according to the expiration, utility, size, strength and other characteristics established by the brand or manufacturer.

CE5.3 Interpret the assigned coding systems for the manufacture of tueste products and extruded appetizers.

CE5.4 Assign codes according to the established system and make the marking of the goods.

CE5.5 Fulfill tokens and records of goods based on the characteristics of the final product.

C6: Apply the storage procedures, identifying: locations, times, means, and itineraries and handling techniques for the products.

CE6.1 Characterize the different storage systems used in the industry to remanufacture tueste products and extruded snacks and explain advantages and disadvantages of each one of them.

CE6.2 Describe the basic characteristics, performance, and handling and maintenance operations of the most commonly used cargo, unloading, transportation, and internal handling equipment in the food product stores.

CE6.3 Relate the means of handling with the type of goods, justifying this relationship according to the physical and technical characteristics of both.

CE6.4 Describe the general security measures that a warehouse must meet in accordance with current regulations.

CE6.5 In a scenario that provides the features of a warehouse, space, and available media and product types to store or supply:

-Determine the areas where the reception, storage, expedition and waits will take place.

-Determine the location of each product type.

-Determine the internal shipment itineraries for the products.

-Determine the means of loading, unloading, transport and handling.

-Determine the care necessary to ensure the integrity and preservation of the products.

-Determine the applicable security measures during handling of the goods.

C7: Meet the documentation of receipt, expedition and internal use of warehouse of tueste products and extruded snacks, identifying and processing the documentation based on the products received.

CE7.1 Explain the administrative procedures related to reception, storage, internal distribution and expedition.

CE7.2 Precise the function, source, and target and interpret the content of the documents used in this respect.

CE7.3 Interpret internal provisioning orders and handle the appropriate means for execution.

CE7.4 In a scenario that provides information about incoming and outgoing goods referred to tueste products and extruded snacks:

-Manage order and purchase orders.

-Manage internal provisioning requests, delivery notes.

-Manage the receive tokens, input records.

-Manage outbound and expedition orders, output records.

-Manage the Albarans.

-Manage the claim and return documents.

C8: Apply stock control and inventory processing procedures in relation to stored extruded roasting and snack products.

CE8.1 Compare and relate the industry's most characteristic warehouse control systems and supports of the extruded tueste products and snacks, with their applications.

CE8.2 Relate the information generated by the warehouse control to the needs of other units or departments of the enterprise.

CE8.3 Explain the concepts of maximum, optimal, security and minimum stock, identifying the variables involved in your calculation.

CE8.4 Describe and characterize the different types of inventories and explain the purpose of each of them.

CE8.5 In a scenario that provides information about the movements of a warehouse of goods and roasting products and extruded snacks:

-Get the merchandise and product estocage available, valuing the data.

-Get the pending supplies data.

-Get the data from the ongoing customer orders.

-Get the data internal supplies served.

-Get the product data issued.

-Get the data back.

CE8.6 Contrast the status of stocks with the physical inventory count and appreciate the differences and their causes.

C9: Use computer equipment and software for warehouse control, identifying the movements of stored materials.

CE9.1 Handle computer applications by following the established specifications.

CE9.2 Interpret the fundamental functions and procedures of installed applications.

CE9.3 In a scenario that provides information about movements in a warehouse:

-Define the initial application parameters according to the proposed data.

-Perform high, low, and modifications to product, vendor, and customer files.

-Register the inventory entries and exits, updating the corresponding files.

-Prepare, archive, and print the resulting store control documents.

-Develop, archive, and print inventory inventory.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.5; C3 for CE3.6; C6 for CE6.5; C7 for CE7.4; C8 for CE8.5; C9 for CE9.3.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Respect the organization's internal rules and procedures.

Contents:

1. Types and qualities of tueste products and extruded snacks

Green coffee.

Coffee Substitutes.

Nuts in shell.

Cereals and other materials for the manufacture of extruded products.

2. Concept and levels of cleanliness in facilities for the reception, storage and dispatch of raw materials for tueste products and extruded snacks, food handling

General hygienic requirements for installations and equipment: types of cleaning in facilities for the reception, storage and dispatch of raw materials for tueste products and extruded snacks. Physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Signaling and isolation techniques for areas or equipment.

Characteristics of the surfaces, distribution of spaces.

Ventilation, lighting, hygienic services.

Cleaning equipment: cleaning systems and equipment and CIP system.

Cleaning systems (centralized or not).

Illuminometers. Features.

Warning and signaling elements.

Waste disposal equipment.

Food preservation: causes of food deterioration. Environment and manipulation of the environment.

Bacteria, moulds, yeasts, toxins, and other food-altering external factors.

Internal factors.

Basic precautions and pollution prevention.

Handling of supplies, clothing and equipment.

Official regulations on food handling.

3. First-level maintenance of equipment for the reception, storage and dispatch of raw materials for tueste products and extruded snacks

Technical documentation for the maintenance of equipment and machines.

Technical Tabs.

Operating and maintenance manuals for machines and equipment.

Company Maintenance Manual.

Reports on the status of machines and tools.

Review or maintenance needs reports.

Maintenance types machines, utensils, and equipment.

Composition, operation and management of equipment for the reception, storage and dispatch of raw materials for tueste products and extruded snacks.

Preventive and corrective maintenance.

Applicable procedures and techniques.

Mount and dismount operations.

Lubrication and cleaning; regulation, adjustment and programming.

Start-up procedures: regulation of equipment for the reception, storage and dispatch of raw materials for tueste products and extruded snacks.

Equipment handling and stopping. Fundamentals and features.

Composition, regulation, management, influence on the characteristics of the final product.

4. Reception and expedition of raw materials and tueste products and finished extruded snacks. Quality control of raw materials and roasting products and finished extruded snacks

Raw materials for the manufacture of roasting products and extruded snacks: green coffee, coffee substitutes.

Nuts in shell, cereals.

Auxiliary Materials.

Commodity Receive Operations: Interpretation of Purchase Orders.

Measurement and weighing of quantities.

Transport inspection.

Packaging and packaging inspection.

Issue of non-compliance reports.

Input of raw and auxiliary materials.

Recepted product download techniques.

Visual inspection of the goods received.

Sampling. Features.

Taking samples of raw materials. Methods.

Sampling techniques.

Identification codes for raw material samples.

Transfer of raw material samples. Precautions.

Rapid quality control tests: types of tests and/or tests on fast raw materials.

Test characteristics: methods.

5. Storage of raw materials and finished products of raw materials (green coffee, coffee substitutes, nuts in shell, cereals), warehouse control of raw materials (green coffee, coffee substitutes, nuts with peel, cereals)

Storage systems, warehouse types.

Classification and coding of goods: classification criteria. Techniques and means of coding.

Internal handling and handling procedures and equipment: methods of unloading, loading. Transport and internal handling systems. Location of goods: methods of placement, limitations. Optimal use. Signage.

General conditions of conservation.

Specific regulations on quality control, conservation of the environment and safety measures.

Signage systems in warehouses.

Specifications for determining the environmental conditions of storage areas.

Control of the environmental conditions of storage areas.

Warehouse maintenance: procedures for the maintenance and preservation of the physical space.

Internal documentation.

Entries and outputs records.

Stock control, security stocks, minimum stage, rotations.

Installing computer applications.

Managing warehouse management programs.

Completing the input records and receipt tokens.

Stock control, security storage, minimum and rotations.

Computer applications to warehouse control: database handling.

High, low, and modifications to product, vendor, and customer files.

Record of incidents or deviations in stock control.

Archive and print the warehouse control documents. Control of tunnels and chambers.

6. Supply of raw materials (green coffee, coffee substitutes, nuts in shell, cereals), control of external orders for finished products (green coffee, coffee substitutes, nuts with peel, cereals)

Internal supply operations of raw materials and auxiliary materials: control of the documentation of the application of raw materials and auxiliary materials.

Systematic preparation of internal orders for raw materials and auxiliary materials.

Systematic for the handling and transportation of internal orders for raw materials and auxiliary materials.

Delivery procedures for internal supply orders to production lines.

Control of internal order delivery records.

General operations and checks on the external expedition: documentation of departure in the external expedition of products.

Composition and preparation of an order.

Metering and weighing of quantities issued.

Protection of the meat goods in the external transport: conditions and means of transport used in the external expedition.

Different types of distribution of the raw materials: bulk and packaged.

Placing of the goods in the means of transport.

Classification and coding of goods on the external expedition. Criteria used in the classification of goods in the external expedition: expiration, utility, size, resistance and others.

Techniques and encoding means used in the external expedition.

Marking of meat goods on the external expedition.

Transfer procedures and equipment in the external expedition: methods of unloading and loading of the goods at internal level in the external expedition.

Itineraries to follow in the external expedition.

Transport and handling systems on the external expedition.

Management in the transport of the external expedition.

Internal documentation used. Records of outputs.

Output and expedition orders.

Computer application in the control of the goods in the external expedition.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the reception, storage and dispatch of raw materials, auxiliary materials and finished products in the industry of extruded tueste and aperitifs, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

FORMATIVE MODULE 2: MANUFACTURE OF ROASTED COFFEE AND SUBSTITUTES

Level: 2

Code: MF0763_2

Associate to UC: Perform the coffee and surrogate roasting process and packaging operations

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Analyze the measures and inspections of personal hygiene and facilities and equipment, according to the work systems of the areas of the coffee roasting process and substitutes and packaging operations, minimizing the risks of alteration or deterioration of the products.

CE1.1 Identify hygienic requirements to be met by coffee and substitute facilities and equipment and packaging operations for animal feed products.

CE1.2 Relate actions for the maintenance of hygienic conditions in facilities and equipment with the risks arising from their non-compliance.

CE1.3 Justify the need for cleaning of the roasting equipment and recognize procedures and treatments used in this respect.

CE1.4 Identify appropriate clothing to work areas, storage and storage, as well as personal protective equipment required by safety and hygiene regulations.

CE1.5 In a practical scenario of preparing the coffee roasting work area and substitutes and packaging operations established in obtaining animal feed products:

-Identify and correct non-compliance with safety and hygiene regulations.

-Evaluate the effectiveness of the pest prevention program applied to the coffee roasting process and substitutes and packaging operations.

-Interpret the applicable general rules and practice guidelines applied to the coffee and substitute roasting process and packaging operations.

-Discriminate between personal hygiene measures, those applicable to the different situations of the process and/or the individual.

C2: Apply the techniques of tuning of coffee and substitute machines and packaging operations, identifying and explaining the operations of adjustment and maintenance of the first level of the equipment used, depending on the type of product to be obtained.

CE2.1 Identify cleaning and drying techniques and the type of machines used depending on the variety type.

CE2.2 Explain the essential constituent parts and elements and the operation of machines used in cleaning and drying.

CE2.3 List and justify the tuning, tuning, first-level maintenance, and cleaning operations of the machines.

CE2.4 Identify the different damages that may be caused in these products by the cleaning and drying operations.

CE2.5 In a practical scenario based on the instructions for making coffee and substitutes and packaging operations:

-Describe the first level operations of cleaning and drying.

-Make grasses, substitutions, and routine spare parts and adjustments.

-Carry out cleaning and drying equipment, achieving the required safety and hygiene levels.

-Recognize and explain the most frequent anomalies that occur during the usual use of cleaning and drying equipment.

C3: Analyze the preparation operations of the raw material and the tueste equipment, depending on the type of product to be obtained.

CE3.1 Interpret the procedure for selecting and cleaning the raw material.

CE3.2 Identify the quality and suitability of different types of coffee or substitutes, assigning the required destination.

CE3.3 Interpret the manufacturing formulas, recognizing the different varieties that are part of the mixture.

CE3.4 Explain the methods of preparation and mixing of different varieties of coffee, relating them to the different types of finished products.

CE3.5 Justify the control of time and temperature parameters depending on the type of product to be obtained.

CE3.6 List and justify the tuning, tuning, first-level maintenance and cleaning operations of the tueste equipment.

C4: Control green coffee roasting operations and packaging, controlling roasting and packaging parameters.

CE4.1 Different species and varieties of green coffee.

CE4.2 Describe the technological characteristics that determine the quality of the different coffee beans.

CE4.3 In a convenient coffee roasting scenario:

-Identify and weigh different types of coffee depending on the formula.

-Enter the correct tueste parameters into the computer.

-Perform process humidity and temperature controls.

-Perform visual checks of roasting and deduce possible temperature and time readjustments.

-Verify that the characteristics of the product obtained meet the specifications.

-Apply specific hygiene and safety measures in handling products and handling equipment.

-Classify the packaging and packaging materials and conditioning of the roasted coffees.

-Identify and characterize the "in-situ" packaging, packaging preparation, filled-closed, and labeling operations of the roasted coffees.

C5: Apply the techniques for obtaining coffee substitutes (chicory, malt and roasted barley), controlling parameters of the equipment involved in the process.

CE5.1 Identify selection techniques based on manufacturing specifications.

CE5.2 Justify washing, cleaning and cutting of chicory roots.

CE5.3 Identify the tueste techniques of the chicory pieces, controlling the time and temperature.

CE5.4 Handle the grinding and sifting equipment of the chicory, ensuring its homogeneity, stability, color, aroma and other characteristics.

CE5.5 Identify the degree of moisture and germination of malt.

CE5.6 Control the roasting parameters of the green and rear malt.

CE5.7 In a scenario:

-Perform the milling process of the roasted malt, after the roasting of the green malt and the subsequent screening.

CE5.8 In a scenario of obtaining roasted cereals as coffee substitutes:

-Carry out the process of roasting the barley or other cereals under the conditions laid down in the procedures.

-Apply the addition of sugar, glucose or molasses or other ingredients.

-Check that the milling of the roasted cereal is performed according to the established parameters.

-Verify that the mixtures of cereals or of these with other ingredients are made according to formula.

-Classify packaging and packaging materials for coffee substitutes.

-Identify and characterize the "in-situ" packaging, packaging preparation, closed-fill, and labeling operations.

C6: Control the parameters of the roasting process, time and temperature, making the appropriate corrections and taking samples for the quality control of the mixtures, taking into account the rules for the prevention of accidents and the conservation of the environment.

CE6.1 Identify the degree of roasting according to the product to be obtained and the mixtures made.

CE6.2 Justify the cooling of the grains after the roasting.

CE6.3 List the physical-chemical changes that take place in the roasting process.

CE6.4 Identify that the toast meets the marked specifications.

CE6.5 Identify the material used in the sampling.

CE6.6 Code the sample taken, and record the data obtained.

CE6.7 Identify grain breakage, correcting the appropriate parameters to minimize it.

CE6.8 Record the results obtained on the appropriate media.

CE6.9 Classify the waste obtained and treat them in the correct way.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.5; C2 with respect to CE2.5; C4 with respect to CE4.3; C5 with respect to CE5.8.

Other capabilities:

Comply with the correct production rules.

Maintain the work area with the appropriate degree of order and cleanliness.

Recognize the organization's productive process.

Finish the job within the set deadlines.

Demonstrate interest and concern for meeting customer needs satisfactorily.

Interpret and execute work instructions.

Adopt preventive behaviors in security matters.

Contents:

1. Characteristics of green coffee and substitutes

Origin and market.

Types and varieties.

Qualities and productions.

Identification and Valuation.

Raw material preparation operations.

Raw materials: chicory, roasted malt and barley. Features.

Green coffee.

Coffee Substitutes.

Preparation of the raw material for the roasting. Washing.

2. Levels of cleaning in facilities for the manufacture of roasted and substitute coffees and packaging

General facilities and ancillary services. Spaces.

Technical characteristics of the facilities.

General hygienic requirements for installations and equipment: types of cleaning in the production facilities of roasted and substitute coffees.

Physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Signaling and isolation techniques for areas or equipment.

Characteristics of the surfaces, distribution of spaces.

Ventilation, lighting, hygienic services.

Cleaning equipment: cleaning systems and equipment and CIP system.

Cleaning systems (centralized or not).

Illuminometers. Features.

Warning and signaling elements.

Waste disposal equipment.

3. First level maintenance of machinery and equipment used in obtaining roasted and substitute coffees

Roasting machines. Features.

Basic principles for implementation, regulation and management.

Cleaning operations.

Safety in the use of machinery and equipment for roasting, milling and packaging-conditioning.

Maintenance of first-level, top-level mounted and finished machines, mixing, torrefaction and coffee packaging: preventive and corrective maintenance.

Daily Maintenance of Production Equipment: Equipment Cleaning.

Applicable procedures and techniques.

Mount and dismount operations.

Lubrication and cleaning; regulation, adjustment and programming.

4. Basic operations for the manufacture of roasted coffee

Cleaning and selection of green coffee and substitutes.

Conditioning of the substitutes.

Washing, cutting, grinding.

Tamizado, sifted.

Roasting of green coffee and substitutes.

Preparation of ground coffee: types and characteristics.

5. Control of the tueste parameters

Temperature, time, and other tueste parameters.

Physical-chemical changes in the roasting process.

Sampling: material used, encoding and recording of data.

Waste in the roasting process. Treatment.

Coffee processing: temperature and roasting time.

Weight loss. Pyrolysis.

Volume increase.

Color Transformation.

Variation of chemical composition in the roasting process: solubility of roasted coffee.

Roasting phases: Coffee drying. Expansion of the grain. Final aromatised.

Tueste systems based on time: slow system and fast processing.

Colorimetric determination of the tueste level.

Conditioning for the determination of the times of roasting: types of coffee to toast.

Tueste types.

Destinations for coffee: hospitality and/or food.

Basic tueste variables: temperature and time.

Production level.

6. Packaging of different types of roasted and substitute coffees, in different embodiments

Specific regulations on quality control, conservation of the environment and safety measures.

Packaging and packaging of coffee and substitutes: identification of the product to be packaged and packaged.

Packaging, conditioning and packaging of coffee beans and ground coffee.

Trade Mark Show. Observation and analysis of their content and presentation to the market.

On-site packaging training. Format control.

Dosing and closing. Checks.

Start, stop, and rhythm operations on the coffee packaging lines.

Supply of auxiliary materials to the lines. Availability.

Sequence of operations on packaging and packaging lines.

State of the packaging, packaging and other materials in terms of hygiene, preservation, absence of breakage and defects.

Transfer and treatment of discarded materials, debris and waste.

Packaging labelling. Identification and verification of adherence.

Label handling.

Marching of packed batches.

7. Regulation of the treatment process for chicory, malt and barley, factors that favor dehydration of the grain

Processes and equipment for obtaining coffee substitutes: chicory: botanical characteristics, content in vitamins and minerals, intimin, appetizer and toning effects.

Processing process of the chicory plant: heavy, leaf separation and washing, root cutting, drying, roasting, grinding, packaging.

Process of obtaining malt, germination of barley: selection of grains, sifted with cedings, roasting of grains, sampling and quality control, preservation of the malt.

Quality control: control parameters: sampling.

Relationship of time systems, temperatures, and colors of coffee beans toast.

Ingredients and auxiliary products of coffee roasting.

Air volume.

Bed depth.

Weight of water removed.

Air temperature.

hygroscopic character of the malt.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the performance of the coffee and substitute roasting process and the packaging operations, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: CRAFTING SOLUBLE COFFEES

Level: 2

Code: MF0764_2

Associate to UC: Elaborate soluble coffees, decaffeinated coffee, and soluble coffee substitutes

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: To analyze the measures and inspections of personal hygiene and of facilities and equipment, according to the systems of work of the areas of the process of elaboration of soluble coffees, decaffeinated coffee and substitute of soluble coffees, minimizing the risks of alteration or deterioration of the products.

CE1.1 Identify the hygienic requirements that must be met by the facilities and equipment for the production of soluble coffees, decaffeinated coffee and substitutes for soluble coffees for animal feed products.

CE1.2 Relate actions for the maintenance of hygienic conditions in facilities and equipment with the risks arising from their non-compliance.

CE1.3 Justify the need for cleaning of the roasting equipment and recognize procedures and treatments used in this respect.

CE1.4 Identify appropriate clothing to work areas, storage and storage, as well as personal protective equipment required by safety and hygiene regulations.

CE1.5 In a practical preparation of the preparation of the area for the production of soluble coffees, decaffeinated coffee and substitutes for soluble coffees established in the production of animal feed products:

-Identify and correct non-compliance with safety and hygiene regulations.

-Evaluate the effectiveness of the pest prevention program applied to the coffee roasting process and substitutes and packaging operations.

-Interpret the applicable general rules and practice guidelines applied to the coffee and substitute roasting process and packaging operations.

-Discriminate between personal hygiene measures, those applicable to the different situations of the process and/or the individual.

C2: Apply the techniques of setting up and maintaining the first level of machines for the manufacture of soluble coffees, decaffeinated coffee and substitute for soluble coffees, identifying and explaining the operations of adjustment and maintenance of the first level of the equipment used, depending on the type of product to be obtained.

CE2.1 Identify cleaning and drying techniques and the type of machines used depending on the variety type.

CE2.2 Explain the essential constituent parts and elements and the operation of machines used in cleaning and drying.

CE2.3 List and justify the tuning, tuning, first-level maintenance, and cleaning operations of the machines.

CE2.4 Identify the different damages that may be caused in these products by the cleaning and drying operations.

CE2.5 In a practical scenario from the instructions for the manufacture of soluble coffees, decaffeinated coffee and substitute for soluble coffees:

-Make grasses, substitutions, and routine spare parts and adjustments.

-Carry out cleaning and drying equipment, achieving the required safety and hygiene levels.

-Recognize and explain the most frequent anomalies that occur during the usual use of cleaning and drying equipment.

-Carry out the cleaning of the work place and the agglomerate equipment, achieving the required levels of safety and hygiene.

-Perform the first-level maintenance operations of the freeze-freeze equipment.

C3: Apply the techniques of extraction of the coffees and roasted substitutes, controlling parameters of the extraction regulation.

CE3.1 Describe coffee extraction and milling techniques and substitutes.

CE3.2 Evaluate and control the degree of roasting in order to facilitate extraction.

CE3.3 Identify the degree of grinding to achieve greater efficiency in the extraction process.

CE3.4 In a practical scenario of extracting coffees and roasted substitutes:

-Control the parameters of the extraction process and identify corrective actions in case of deviations.

-Record the results obtained on the appropriate media.

-Classify the waste obtained and treat it correctly for reuse or waste.

-Perform the sampling with the required instrument and identify the assigned codes.

C4: Apply the drying techniques of the coffees and roasted substitutes, to facilitate the subsequent agglomeration, controlling parameters of the drying.

CE4.1 Describe the drying techniques of coffees and substitutes.

CE4.2 In a practical scenario of drying coffees and roasted substitutes:

-Evaluate and control the temperature in the drying process.

-Remove periodic samples, controlling the color and density of the spray, identifying appropriate corrective actions in case of deviations.

-Record the results obtained on the appropriate media.

-Perform the sampling with the required instrument and identify the assigned codes.

C5: Apply the agglomeration techniques of the soluble coffees by controlling parameters of the agglomerate process.

CE5.1 Describe coffee agglomeration techniques.

CE5.2 Evaluate the degree of agglomerate.

CE5.3 Precise which parameters of the agglomerate process should be controlled, as well as identify appropriate corrective actions in case of deviations.

CE5.4 In a practical case of agglomeration of soluble coffees:

-Evaluate and control the temperature in the agglomeration process.

-Remove periodic samples, identifying appropriate corrective actions in case of deviations.

-Record the results obtained on the appropriate media.

-Perform the sampling with the required instrument and identify the assigned codes.

C6: Apply the coffee freeze techniques.

CE6.1 Describe the coffee freeze techniques.

CE6.2 Evaluate the degree of lyophilization.

CE6.3 Identify the degree of dehydration of coffee.

CE6.4 Precise the parameters (freezing and sublimation temperature) of the lyophilisation process and identify appropriate corrective actions in case of deviations.

CE6.5 In a convenient coffee freeze scenario:

-Control parameters according to the degree of lyophilization.

-Record the results obtained on the indicated media.

-Perform the sampling with the required instrument and identify the assigned codes.

C7: Apply the decaffeinization techniques of green coffee, eliminating caffeine.

CE7.1 Describe the decaffeination techniques of green coffee.

CE7.2 Evaluate and control the disposal of the solvent used.

CE7.3 Precise the parameters of the decaffeination process and identify corrective actions in case of deviations.

CE7.4 In a scenario of green coffee decaffeinization:

-Record possible results obtained from the indicated support.

-Classify the obtained residues and treat them as indications.

-Perform the sampling with the required instrument and identify the assigned codes.

C8: Apply soluble coffee or coffee substitute packaging techniques.

CE8.1 Identify and describe the first level maintenance operations of the soluble coffee packaging lines.

CE8.2 Determine the control parameters of the packaging, correcting and recording the failures.

CE8.3 Interpret coding systems, meeting traceability requirements.

CE8.4 In a scenario of packaging and labeling coffee or surrogate:

-Regular parameters during processing.

-Control the operations of: Fill and Close.

-Perform sample collection and testing of equipment and materials.

-Detect deviations and apply corrective measures.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.5; C2 with respect to CE2.5; C3 for CE3.4; C4 for CE4.2; C5 for CE5.4; C6 for CE6.5; C7 for CE7.4; C8 for CE8.4; C8 for CE8.4.

Other capabilities:

Comply with the production standards set by the organization.

Maintain the work area with the degree of order and cleanliness required by the organization.

Recognize the organization's productive process.

Finish the job based on criteria of suitability, speed, economy and effectiveness.

Demonstrate interest and concern for meeting customer needs satisfactorily.

Interpret and execute work instructions.

Respect the organization's internal rules and procedures.

Contents:

1. Concept and levels of cleaning in facilities for the manufacture of soluble coffees, decaffeinated coffee and substitute for soluble coffees.

General facilities and ancillary services. Spaces.

Technical characteristics of the facilities.

General hygienic requirements for installations and equipment: types of cleaning in the production facilities of roasted and substitute coffees.

Physical, chemical, microbiological cleaning.

Processes and products of cleaning, disinfection, sterilization, disinterment, deratization.

Phases and sequences of cleanup operations.

Cleaning solutions: properties, utility, incompatibilities, precautions.

Signaling and isolation techniques for areas or equipment.

Characteristics of the surfaces, distribution of spaces.

Ventilation, lighting, hygienic services.

Cleaning equipment: cleaning systems and equipment. CIP system.

Cleaning systems (centralized or not).

Illuminometers. Features.

Warning and signaling elements.

Waste disposal equipment.

2. Maintenance of production machinery for the production of soluble coffees, decaffeinated coffee and substitute for soluble coffees

Extractors.

drying towers.

binder.

Lyophilization equipment.

Decaffeination equipment.

Packaging equipment.

Specific regulations on quality control, conservation of the environment and safety measures.

Technical documentation for the preparation of machines for the manufacture of soluble coffees, decaffeinated coffee and soluble coffee substitutes: orders for the preparation of machines.

Maintenance of soluble, decaffeinated, and soluble coffee-making machines: preventive and corrective maintenance.

Applicable procedures and techniques.

Mount and dismount operations.

Lubrication and cleaning; regulation, adjustment and programming.

3. Extraction techniques, coffee drying, substitutes and decaffeinated techniques

Concentration and ground.

Extraction of aromas.

Waste treatment.

Sampling.

Extract parameters.

Drying equipment.

drying towers.

Drying parameters.

Sampling.

Concentration techniques, drying of coffee products: fine-layer concentration. Control parameters.

Exchangers and hubs.

drying towers.

Spray drying.

Coffee product drying parameters: extract concentration to dry.

Extract temperature before entering tower.

Drying temperature.

Regulation on the recycling of fine and convection currents.

4. Techniques for agglomerating soluble or substitute coffee

The agglomerate process.

Concentration techniques, drying and agglomeration of coffee: fine-layer concentration. Control parameters.

Exchangers and hubs.

agglomerate parameters: chamber temperature and steam conditions, physical parameters of the agglomerate: density, colour, humidity and particle size.

Agglomerate equipment: handling and precautions.

5. Lyophilisation techniques, coffee decaffeinisation and substitutes

A lyophilization process.

Lyophilization parameters.

Teams: handling and control.

How to store the lyophilized product.

Decaffeination process: techniques, products, solvents and precautions.

Coffee decaffeinization techniques: decaffeinization equipment.

Extraction of caffeine with organic solvents.

Disposal of Solvent Debris.

Drying of coffee.

Lyophilization parameters.

Decaffeination equipment.

Waste.

6. Packaging and conditioning of soluble coffees and substitutes

Packaging line maintenance operations.

Control parameters.

Encoding and tagging.

Sampling and verification tests.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the manufacture of soluble coffees, decaffeinated coffee and soluble coffee substitutes, which will be accredited by one of the following two forms:

-Level 1 academic training (Spanish Framework of Qualifications for Higher Education) or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

ANNEX XVI

PROFESSIONAL QUALIFICATION: MEAT INDUSTRIES

Professional Family: Food Industries

Level: 3

Code: INA239_3

General Competition

Managing a slaughterhouse, unit or section, in the meat industry, programming, preparing and monitoring the material and human resources, as well as the work to achieve the objectives set in the plans of production, quality and environmental protection, carries out the supervision of the "good practices" of manufacture and handling, controls the application of the system of traceability, verifying the compliance of the applicable regulations of prevention of occupational risks, environmental protection, quality and food safety.

Competition Units

UC0556_3: Manage supplies, warehouse and shipments in the food industry and perform marketing support activities

UC0557_3: Schedule and manage production in the food industry

UC0558_3: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

UC0765_3: Develop processes and determine operational procedures for slaughter, slaughter and cutting of slaughter animals, as well as for the production of meat products and preparations

UC0766_3: Control the production of meat products and preparations and their automatic production systems, as well as the slaughter, slaughter and cutting of animals

UC0767_3: Apply analytical and sensory control techniques for the process of preparing meat products and preparations

Professional Environment

Professional Scope

Develops its professional activity in the department of production, development of products and services and organization of the food industry, in relation to the department of quality and maintenance of equipment, dedicated to the manufacture of elaborate and derived meat products, in slaughterhouses and cutting rooms, in entities of private nature, in large or medium enterprises, or self-employed. It develops its activity, depending on its case, functional and/or hierarchically of a superior. You may have staff in your position at times, for seasons or in a stable way. The principles of universal accessibility are applied in the development of professional activity in accordance with the applicable regulations.

Productive Sectors

It is located in the production sector of the processing and conservation of meat in the sub-sectors of slaughterhouses, cutting rooms and the production of meat derivatives.

Relevant Occupations and Jobs

The terms of the next relationship of occupations and jobs are used with a generic and omnicomrensivo character of women and men.

Production Managers

Plant heads in meat industries

Quality auditors-auditors

Environmental control managers

Provisioning managers

Process and product monitors

Slaughterhouse and/or cutting room managers

Slaughterhouse managers and small meat industries

Quality control laboratory technicians for meat products and preparations

Quality control technicians in food industries

Food industry laboratory technicians

Food Industries Managers

Associated Training (660 hours)

Training Modules

MF0556_3: Warehouse management and marketing in the food industry (90 hours)

MF0557_3: Organization of a food production unit (90 hours)

MF0558_3: Quality and environmental management in food industry (150 hours)

MF0765_3: Meat industry processes (120 hours)

MF0766_3: Manufacture of meat products and preparations (150 hours)

MF0767_3: Analytical and sensory control of meat and meat products and preparations (60 hours)

COMPETITION UNIT 1: MANAGE SUPPLIES, WAREHOUSE AND EXPEDITIONS IN THE FOOD INDUSTRY AND CONDUCT MARKETING SUPPORT ACTIVITIES

Level: 3

Code: UC0556_3

Professional realizations and realization criteria:

RP 1: Schedule the supply of raw materials, aids and materials in the food industry, obtaining information from the departments concerned, to ensure production, according to the company's production plan.

CR 1.1 The supply of raw materials and auxiliaries is determined, according to the needs, using the information of the production departments on: stocks, suppliers, costs and other necessities, according to company policy.

CR 1.2 Supplier offers are selected, depending on the quality, price, warranty, delivery time of the products and approval procedure.

CR 1.3 External order orders are processed, following delivery times and the provisioning calendar.

RP 2: Manage the receipt in the warehouse of the external supplies and finished products, in the food industry, verifying the entry controls of each commodity according to the production plan of the company to ensure the distribution of the same.

CR 2.1 Information about supplies and finished products to be received on each day or period is transmitted to the warehouse's reception staff, giving the appropriate documentation, in accordance with the work instructions, the checks and records to be carried out.

CR 2.2 The controls established at the receipt of supplies are elaborated, checking their execution and compliance with the instructions of the company's production plan.

CR 2.3 Data regarding: quantities, characteristics, dates, supplier and carrier are determined by means of the input records of each commodity, being required by the warehouse control system.

CR 2.4 The documentation for each batch of finished products is elaborated, considering the results of the controls performed in the warehouse, so that its characteristics correspond, complying with the plan of quality previewed.

CR 2.5 Supplies before reception in the warehouse are controlled, valuing the results of the controls: quantities, dates, supplier, characteristics, among others and the approval procedure, depending on the quality plan of the company.

CR 2.6 External supplies are monitored, controlling the degree of supplier compliance in delivering supplies, comparing the agreed delivery terms and conditions with the quality plan.

RP 3: Manage the storage and preservation of finished products, raw materials and auxiliaries, as well as the supply of products to ensure the functioning of the production plant in the food industry, according to the company's production plan.

CR 3.1 The cleaning and operating conditions of the warehouses and equipment are monitored, according to the cleaning and maintenance plan and in case of observed deviations, restoring the anomaly, according to guidelines marked in the production plan.

CR 3.2 The criteria for the location of the goods in the warehouse are determined, taking into account the characteristics of the products, the identification and the optimal use of the resources, according to the technical instructions of storage.

CR 3.3 The conditions for the preservation of perishable products and the system of control of the deciduous, are incorporated in the work instructions, in order to avoid losses according to the quality plan.

CR 3.4 The characteristics, in relation to quantities, as well as the flows, moments, destinations and intermediate stores of the products to be supplied, are established, according to the production programs.

CR 3.5 The transport in the plant and inside the warehouse, is organized, setting the conditions, regarding the circulation of the vehicles, itineraries, intermediate and final points, respecting the safety conditions and minimizing the costs, according to the procedure of internal traffic of goods.

CR 3.6 The fulfillment of the production supply output record is verified, according to the output system determined in the production plan.

CR 3.7 The instructions for the work for the management of the warehouse are elaborated, considering needs, characteristics of the staff and working conditions, according to the quality plan.

CR 3.8 The stocks of raw materials and auxiliaries are organized in relation to the production and supply programs, making corrections when deviations are detected.

CR 3.9 The systematic to verify inventories in warehouse management is established, investigating possible differences in relation to stock controls.

RP 4: Manage the issue of external orders in the food industry, meeting the specifications and demands received, to ensure the conditions of shipment, according to the company's production plan.

CR 4.1 The issue of external orders is programmed according to the characteristics of the order, (stock in storage, deadlines, distance, itineraries, costs), according to the contract document.

CR 4.2 The warehouse staff is organized to coordinate the required orders, specifying the work instructions and the corresponding documentation.

CR 4.3 The storage and, where applicable, shipment of expired or rejected products, is available, informing the departments involved to decide on their destination in accordance with the established procedure.

CR 4.4 The issuance of the external orders is organized, monitoring the lots, the protection of the same, the registration of exit and the documentation that accompanies it, according to the operating procedures of the company.

CR 4.5 The transport in both the supplies and the expeditions is organized, considering costs and according to programs and calendars established in the production plan of the company.

RP 5: Make purchases, by selecting suppliers/customers, negotiating the conditions and closing operations in the food industry, according to the specifications received, to ensure that orders or purchases are suitable, according to the company's production plan.

CR 5.1 The arguments for the sale of products are defined, using the company's objectives and image, the characteristics and qualities of the products and the market situation.

CR 5.2 New suppliers/customers are selected, meeting the approval requirements set by the company.

CR 5.3 The plan of visits to suppliers and/or clients is established, organizing the corresponding program of visits.

CR 5.4 The plan of concerted visits with suppliers and/or clients is carried out, through structured interviews, applying sales techniques, depending on the characteristics of the supplier or customer, the demand and the supply, the company's own and the company's policy.

CR 5.5 The treatment and handling of the food products to be managed and the "market" techniques that could be used, is transmitted to the supplier/customer if necessary.

CR 5.6 The purchases are negotiated with flexibility, depending on the conditions established by the company and the type of customer/supplier in question.

CR 5.7 The closing of the sales transactions is carried out, controlling that the conditions and characteristics of the order or purchase, (prices, discounts, transport, ports, delivery times, method of payment and other conditions), are within the margins established by the company, according to the customer/supplier and clearly specified in the signed contract.

CR 5.8 The characteristics of the sales operations already closed, are communicated to the corresponding department, according to the established procedure.

CR 5.9 The supplier/client file is kept up to date periodically, evaluating the executed operations, according to the company's production plan.

RP 6: Support the advertising and promotion of products along the distribution channel, intervening in the advertising and promotional campaigns of new products in the food industry, according to company policy, to ensure marketing, according to the company's production plan.

CR 6.1 Advertising and promotional campaigns are exposed and explained in detail to customers, according to the established market plan.

CR 6.2 The information: producers, suppliers and/or customers, among others, on the advertising and promotional campaigns of the company is transmitted, according to the plan of production and sale established.

CR 6.3 The features and benefits of the products, current and potential customers are informed, according to the communication plan.

CR 6.4 The launch of new products is established, applying test and market tests, with the specific R & D department.

CR 6.5 Test, recall and sample recognition application information is obtained, according to the Department of Marketing, about the launch of new products.

CR 6.6 Data information and the results of promotional campaigns are obtained both on the witness markets and on the final markets.

RP 7: Collaborate in the control over the distribution network of the company, according to the contract document, to meet the objectives of the conditions contracted with the distributors in relation to the characteristics of the raw materials and auxiliary, complying with the productive plan of the company.

CR 7.1 The tokens with the characteristics of each distributor's raw and auxiliary materials are updated, incorporating the changes produced in the approval procedure.

CR 7.2 Information on the conditions for the preservation and handling of products is transmitted to distributors to avoid deterioration.

CR 7.3 The distributor relating to exclusivities, raw materials and auxiliaries is checked, verifying its compliance in relation to: sales prices, promotional campaigns, delivery times and after-sales services.

CR 7.4 The distribution channel that affects the flow and rotations of products, stock breaks and distribution coverage, is analyzed to see if there are any anomalies that have arisen or predictable, proposing corrective actions.

RP 8: Transmit the information demanded by the company about the product and the market in the food industry, conducting surveys of new trends, tastes and needs to customers to establish their marketing policy.

CR 8.1 The tastes and needs of the food products market are obtained, probing customers on brand positioning, quality, packaging, price, according to the market plan.

CR 8.2 The variations in the price, characteristics or commercial conditions of the competition are analyzed, according to the established ratios, according to the operating procedure.

CR 8.3 New trends in the tastes or needs of the food products market are detected, in the process of preparing the relevant report, according to the established procedure.

CR 8.4 The sampling of the products of the competition is carried out according to the market plan established by the company.

CR 8.5 Information obtained from the food sector is transmitted, documented, to the marketing department.

CR 8.6 The evaluation of the products of the competition is carried out, analyzing the variations of prices, characteristics and commercial conditions, among others.

CR 8.7 The "merchandising" techniques used in the sector are analyzed, as well as the promotional or advertising campaigns of the competition, taking into account the market ratios and the established market plan.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. Base software and specific management and warehouse control applications. Data control and transmission equipment and devices, barcode scanner. Equipment and storage facilities.

Products and results:

Sourcing of raw materials, aids and materials in the food industry. Supervision of the reception of the warehouse of external supplies and finished products. Management of storage and conservation of finished products, raw materials and auxiliaries. Organisation of the dispatch of external orders in the food industry. Selection of suppliers/customers and buyers. Advertising and promotion actions of products along the distribution channel. Control along the company's distribution network in the food industry. Transmission of the information demanded by the company on the product and the market in the food industry.

Information used or generated:

Address goals for warehouses. Stock and inventory controls. Criteria for classification, storage and preservation of goods (supplies, finished products, rejections). Cost data relating to storage. Production programmes with supply needs. External orders. Supplier relationships, distributors, customers, carriers. Transport systems recommended according to types of goods. Machinery and equipment operating manuals used in the warehouse. Sales zone detail. Sales and purchase forecasts established by the company. Market research on the sector, brands, prices, preferences and others. Brand positioning. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 2: SCHEDULE AND MANAGE PRODUCTION IN THE FOOD INDUSTRY

Level: 3

Code: UC0557_3

Professional realizations and realization criteria:

RP 1: Schedule different manufacturing lines, in collaboration with other involved areas, considering costs to ensure the continuity of production processes, complying with the production plan.

CR 1.1 Production targets are set under the advice of other departments involved, according to the production plan.

CR 1.2 Production is planned in collaboration with other areas of the company, using the most appropriate techniques according to the production plan.

CR 1.3 Risk and uncertainty in the different scheduled production lines are evaluated using the required techniques according to the production plan.

CR 1.4 Processes are scheduled, taking into account the overall costs and costs of the project, using calculation tools according to the production plan.

CR 1.5 Production programs are subject to contrast (or consideration) with other areas involved in accordance with production policy.

RP 2: Schedule the quantities and flow of raw materials, auxiliaries and materials necessary, considering production needs, in accordance with the production operating procedures to ensure the production plan in the food industry.

CR 2.1 The quantities, characteristics and flow of raw materials, auxiliaries and materials required in the manufacture of food products are programmed from the production department in accordance with the manufacturing plan.

CR 2.2 The production schedule is carried out, taking into account the needs and stocks, the orders of the customers and the reduction of production costs according to the company's policy.

CR 2.3 Production needs are valued and prioritized, taking into account the availability of human and material resources according to the production operating procedure.

CR 2.4 Manufacturing orders are processed, taking into account production needs and delivery times according to the shipment schedule.

RP 3: Control production in the food industry, considering human resources, using management tools, according to the control plan programmed to ensure the production plan.

CR 3.1 Work areas in the food industry are available, within the production line, using the management tools, according to the production plan.

CR 3.2 Human resources are selected and classified within the work areas of the production line, in accordance with the human resources management procedure for manufacturing.

CR 3.3 Machinery, equipment and ancillary facilities in the food industry are selected and classified within the work areas of the different production lines, in accordance with the established plan.

CR 3.4 The information needs for the management of production in the food industry are detected and collected according to the established plan.

CR 3.5 Production control is set, using management tools according to the given plan.

CR 3.6 The efficiency and production efficiency ratios in the food industry are controlled by the measurement tools established according to the programmed control plan.

CR 3.7 Production in the food industry is put into operation under the supervision of the areas involved according to the manufacturing needs.

CR 3.8 The preventive maintenance of the machines in the production line is controlled, preparing a maintenance plan, in order to guarantee its availability.

RP 4: Coordinate the work group in the food industry according to the scheduled control plan, taking into account the operations of the process, the resources available and the performance, to follow the plan of functions and competencies established in the company.

CR 4.1 The awareness and awareness of staff is developed with techniques that meet the company's human resources management policy.

CR 4.2 The assignment of tasks and responsibilities of each worker is made by allowing the group to execute and complete the operations in accordance with the stated objectives.

CR 4.3 The training and training needs of the human team are detected and established in a register in accordance with the company's specific plan.

CR 4.4 The human team is directed and coordinates with the established management tools, taking into account the required characteristics.

CR 4.5 The interpretation of the instructions is provided, through ongoing advice from the staff in charge.

CR 4.6 The promotion channels and incentives are taken into account in the attitudes of participation, initiative and creativity of the workers in charge.

RP 5: Control the production process in its different phases in the food industry, according to the control plan programmed to ensure the manufacturing plan.

CR 5.1 The control types at the inspection points are determined, according to the production control plan.

CR 5.2 Production standards are secured in the process line and according to the production schedule.

CR 5.3 The deviations detected in production are corrected by the systems set out in the production control plan.

CR 5.4 The responsibilities of basic production control are established within the manufacturing line taking into account operational and human resource management procedures in manufacturing.

RP 6: Collaborate in the management of production costs in the food industry, using the calculation tools, according to the production plan to ensure the established accounting system.

CR 6.1 The costs of materials, products and equipment are established, using the necessary valuation and inventory systems according to the production schedule.

CR 6.2 Labor costs are set, using the inventory valuation systems according to the production schedule.

CR 6.3 The costs of the end products are established using the necessary valuation and inventory systems according to the production schedule.

CR 6.4 The established production costs are assessed with other areas involved in accordance with the production schedule.

CR 6.5 The inventories of the identified costs are fully managed and sent to the department involved for approval in accordance with the production schedule.

RP 7: Participate in the organization of work risk prevention activities in the food industry, programmed in the specific productive unit according to company policy and applicable regulations to preserve safety.

CR 7.1 The management of occupational risk prevention is done by supporting other responsible and/or involved departments and in accordance with the production schedule.

CR 7.2 The management of prevention activities is made known to the staff involved through working sessions according to the production schedule.

CR 7.3 The effectiveness and efficiency required in the management of the prevention of occupational risks is carried out by participating in the verification with the responsible department.

CR 7.4 The plan is subject to periodic evaluation and review through internal or external audits in accordance with the policy of safety and health care, collaborating on the plan by providing information and/or documentation as required.

Professional context:

Production media:

General access and restricted access files in documentary and computer support. "Software" on the basis and specific applications of production management and programming in the food industry. Data control and transmission equipment and devices, barcode scanner. Food production and engineering equipment and facilities. "Software" for the processing of data on machine maintenance history.

Products and results:

Manufacturing lines in collaboration with other involved areas scheduled according to production plans. Programming of the quantities and flow of raw materials. Controlled production, taking into account manufacturing needs. Coordination of working groups. Control of the production process. Collaboration in the management of production costs. Participation in the organization of work risk prevention activities in the productive unit, in accordance with company policy.

Information used or generated:

Direction targets for production. Production controls. Criteria for classification and production priorities. Cost data relating to production. Production programmes with supply needs. Characteristics and prices of raw materials and auxiliaries. Catalogues and information on machinery and production equipment. Technical information about the product: characteristics, production process and its influence. Characteristics of the finished products. Recommended production systems according to types of food. Machinery and equipment operating manuals used in the production. Lists corresponding to the state of the machines. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 3: COOPERATING IN THE IMPLEMENTATION AND DEVELOPMENT OF THE QUALITY AND ENVIRONMENTAL MANAGEMENT PLAN IN THE FOOD INDUSTRY

Level: 3

Code: UC0558_3

Professional realizations and realization criteria:

RP 1: Collaborate on quality plan management (GPC) activities in the food industry, according to the company's production plan, for its application.

CR 1.1 The collaboration in the management of the quality plan is carried out in the determination of information flows with the involvement of the entire organization, ensuring its compliance, in favor of the functional relations and the transmission of the organizational processes in order to reach a level of competitive quality in the market, rationality of costs and continuous improvement of the process.

CR 1.2 The collaboration in the management of the quality plan is carried out on the basis of the elaboration of the documentary support, referring to forms and formats of work instructions or specific processes, so that once completed, they constitute the records of traceability, complying with the objectives and activities fixed by the company.

CR 1.3 The collaboration in the management of the quality plan in the food industry is established in relation to the elaboration of proposals for improvement of the procedures of management of the quality plan, complying with the objectives and activities fixed by the company.

CR 1.4 The collaboration in the management of the quality plan is carried out according to the development of internal and/or external audit processes, according to the quality plan of the company.

CR 1.5 The collaboration in the management of the quality plan and the management of food security is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing required quality criteria for food suppliers.

CR 1.6 The collaboration in the quality plan and food safety management is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of the certification systems.

RP 2: Collaborate on organizational activities in the development of the Environmental Management Plan (PGM) in the food industry, in order to achieve sustainable development of the activity, meeting the objectives and activities set by the company.

CR 2.1 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of the documentary support referred to forms and formats of the work instructions or specific processes, so that, once completed, they constitute the records of traceability, according to the objectives and activities fixed by the company.

CR 2.2 The collaboration in the management of the Environmental Management Plan is carried out in the development of internal and/or external audit processes, in accordance with the comprehensive quality system, meeting the objectives and activities set by the company.

CR 2.3 The collaboration in the management of the Environmental Management Plan is carried out in relation to the elaboration of proposals for improvement in the management of the same meeting with the objectives and activities fixed by the company.

CR 2.4 The collaboration in the Environmental Management Plan in the food industry is established in relation to the elaboration of proposals to improve the management procedures of the Environmental Management Plan, meeting the environmental objectives and activities set by the company.

CR 2.5 The collaboration in the management of the Environmental Management Plan is determined on the basis of the elaboration of a proposal for corrective and/or preventive measures, derived from internal and/or external audits, establishing the required environmental criteria for food suppliers.

CR 2.6 The collaboration in the Environmental Management Plan is established in relation to the elaboration of certification activities of the results of the tests carried out in plant and in other departments, ensuring the transparency of the certification systems.

RP 3: Propose process and product improvement actions in the food industry through the analysis of quality indicators, control and evaluation of results, complying with the company's production plan according to the objectives and activities established.

CR 3.1 Process improvements, referred to: quality, environmental management, reduction of costs or reduction of forces, among others, are established based on the information obtained in the diagnosis of the causes that motivate the non-conformities, the situations out of control and the deviations detected in the established control values.

CR 3.2 Critical control points are determined, based on the data collected in the measurement of numerical results of sample analysis and interpretation of statistical and biographical data, related to the processes and products obtained.

CR 3.3 The deviations or changes detected in the quality of the product are transmitted to the department or responsible person.

CR 3.4 The documentation on the monitoring of quality, environmental and personnel management is elaborated, in accordance with the established rules, allowing easy interpretation according to the objectives and activities set by the company.

CR 3.5 The flow of information that allows staff to participate in quality and environmental management improvements is established, in accordance with the established rules, in accordance with the objectives and activities set by the company.

CR 3.6 Documentary management that ensures the conservation, updating, access and dissemination of quality and environmental information is developed, in accordance with established standards, in accordance with the objectives and activities set by the company.

RP 4: Collaborate in the development of a system for monitoring and controlling critical control points (HACCP) for food security throughout the production process in the food industry to maintain food safety, according to the company's production plan, according to established guidelines.

CR 4.1 The potential dangers of food contamination are identified in the points, areas and operations that are carried out throughout the production process.

CR 4.2 Corrective measures are determined to manage the identified hazards of food contamination.

CR 4.3 The preventive measures established for every possible danger are controlled, following the guidelines established by the company.

CR 4.4 Regular reviews of food hazard analysis and critical control points (HACCP) are carried out, monitoring corrections and verifications whenever operations are modified or new operating conditions are established, following the guidelines established by the company.

CR 4.5 The information in the analysis of the data and reports of the production process of the food industry is recorded, archiving it in order to ensure the quality of the product, following the established procedure, to ensure the traceability and to introduce improvements of process and product.

CR 4.6 The periodic training plan on hygiene and food safety is verified to be regularly delivered to all operators.

RP 5: Control compliance with legal requirements and product quality regulations, according to established guidelines to ensure consumer safety.

CR 5.1 The legislation of the different administrations affecting the food industry applies to ensure compliance with the required specifications.

CR 5.2 The consequences arising from the application of the legislation are disseminated and made known to the company's staff for its correct compliance.

CR 5.3 The degree of compliance with the voluntary standards adopted by the company is identified, studying possible modifications or improvements.

CR 5.4 The voluntary rules selected, are implemented and operated on the basis of the same, requesting their possible certification.

CR 5.5 The established and certified provisions and standards are kept up to date and continuously revised in those phases of the process affected by the standard.

RP 6: To carry out the activities of information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS), in the food industry, according to the company's production plan, according to established guidelines.

CR 6.1 The objectives of training and information, in the implementation, development and maintenance of the Integral Quality System are defined, involving staff in the food industry.

CR 6.2 Information/training activities for the achievement of objectives are programmed, selecting material and personal resources and identifying materials capable of producing impact on the food industry.

CR 6.3 The training/information actions for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS), are defined, by means of the instruments and evaluation criteria, adjusting them to the functional needs of the staff in charge, readjusting measures of the actions and evaluating the results of the training plans/information imparted.

CR 6.4 Compliance with the (GSC) and (SGCM) in the food industry ensures, by developing a participatory and collaborative environment, by raising the awareness of the workers in their care and the implementation of the implementing protocols.

Professional context:

Production media:

Food security management software. Software for environmental prevention and control.

Products and results:

Quality Plan Management (GPC) activities and food security in the food industry. Activities carried out in the development of the Environmental Management Plan (PCGM). Process and product improvements in the food industry. Control of compliance with legal requirements and product quality regulations. Activities carried out on information and/or training for the improvement of the development of the Quality Management System (GSC) and the Environmental Management System (EMS).

Information used or generated:

Legislation, regulations and technical-health regulations applicable to the sector. Drawings of the facilities for the implementation of the L + D and D + D programmes (cleaning, disinfection and disintering, deraising). Reports of hygienic audits. Relationship of human resources. Quality manual. General procedures, operations and work instructions. Quality control records. Letters of service. Parameters to be analyzed, limits of the same and influence on the final product. Result of quality analysis and testing (internal and external). Instruction manuals for quality control devices and equipment. Characteristics and formats of the final products, including information to be collected on labels and labels. Other certificates. Environmental regulations and regulations applicable to the sector. Plan for the control and minimisation of waste. Analytical reports on the control of environmental parameters. Reports of audits, diagnostics and ecoaudits. Relationship of human resources. Food, Community Directives, Regulations, Royal Decrees. Ministerial Orders, Laws, applicable. Environmental legislation, prevention of occupational hazards and food safety. PGH (General Hygiene Plans) records and APPCC system records (Hazard analysis and critical control points).

COMPETITION UNIT 4: DEVELOP PROCESSES AND DETERMINE OPERATIONAL PROCEDURES FOR SLAUGHTER, SLAUGHTER AND CUTTING OF ANIMALS FOR SLAUGHTER, AS WELL AS FOR THE PRODUCTION OF MEAT PRODUCTS AND PREPARATIONS

Level: 3

Code: UC0765_3

Professional realizations and realization criteria:

RP 1: Develop the quality requirements at the reception of slaughter animals in the slaughterhouse as set out in the company's overall production plan for the development of the operational processes, complying with the applicable regulations for the prevention of occupational, environmental, food safety and animal welfare risks.

CR 1.1 The transport, unloading and handling in slaughter of the animals for slaughter is determined, according to the applicable regulations, of animal welfare, guaranteeing the rest of these in the blocks.

CR 1.2 The morphological characteristics of the different species of animal feed, are identified according to the established criteria, relating to their possible commercial use.

CR 1.3 The operations at the various stages of work at the reception of the animals for slaughter are organized in the slaughterhouse, avoiding animal injuries as a result of poor practices.

CR 1.4 The traceability at the reception of slaughter animals in the slaughterhouse is ensured by the official documentation for the movement of the animals, according to the applicable regulations and established models.

CR 1.5 Animals are classified, applying established morphological and sanitary criteria, classifying them into lots at commercial level.

CR 1.6 Operations in collaboration with the official veterinary services are carried out on the required ante-mortem and post-mortem inspection tasks, according to established protocols.

CR 1.7 The cleaning and disinfection of vehicles intended for the transport of live animals is checked, verifying that the required hygiene conditions are met, according to applicable regulations.

RP 2: Determine the operations of slaughter and slaughter of animals for slaughter to obtain meat with the required quality, as established in the general production plan, complying with the applicable regulations for the prevention of occupational, environmental, food safety and animal welfare risks.

CR 2.1 The production programmes for slaughter and slaughter of slaughter animals are organized according to models and protocols established in the general production plan, planning the tasks assigned to each job required.

CR 2.2 The operations at the different stages of slaughter and slaughter as insensitization and bleeding are established in conditions of efficiency and hygiene of the animals of supply, avoiding alterations in the channels as a result of poor practices, complying with the applicable regulations of prevention of occupational risks, environmental, food safety and animal welfare.

CR 2.3 The biochemical and microbial changes that occur in the channels produced by bad practices in the slaughter and slaughter of the animals for slaughter, are identified, establishing management routes to gather information, facilitating the decision making, concerning the use of these meats for different industrial purposes.

CR 2.4 The elimination of the SRM (specific risk materials) and other seizures generated in the slaughter and slaughter of the animals for slaughter is determined, establishing the management routes in collaboration with the official veterinary services according to established protocols.

CR 2.5 The hygienic conditions of the facilities, equipment and staff of the slaughterhouse are established, ensuring compliance at all times with the applicable food safety regulations.

CR 2.6 The safety measures in the handling of knives and other cutting tools are defined, ensuring compliance with the applicable regulations for the prevention of occupational risks.

CR 2.7 The marking of carcasses and offal of animals is established, according to the applicable rules.

CR 2.8 The classification of carcases (of cattle and sheep), is determined according to fat and conformation, according to the applicable community regulations SEUROP (superior, excellent, very good, good, less good).

CR 2.9 The monitoring of data collection related to traceability is determined, according to established models, from the time of the arrival of the animals to the slaughterhouse.

RP 3: Determine the characteristics of the raw and auxiliary materials, as set out in the general plan of production of the company for the development of the operating procedures, ensuring the production and quality required, complying with the applicable regulations of prevention of occupational risks, environmental, food safety and animal welfare.

CR 3.1 The quality criteria for raw materials and auxiliaries are established to meet the needs of the processing and packaging of meat products and preparations, according to established protocols.

CR 3.2 The characteristics of the carnal channels and parts are determined by the adaptation to the established standards, as well as the possible alterations that may occur in the preservation and handling.

CR 3.3 The biochemical and postmortem bacterial parameters are identified, setting parameter values, considering them in decision-making for each of the subprocesses to follow.

CR 3.4 The parameters of time and temperatures required in the maturation and conservation of the different species ' channels are determined to be applied in the production process according to the conditions required by each operation to be carried out, developing flowcharts of the different manufacturing processes, complying with the specifications set out in the general production plan.

CR 3.5 The characteristics of offal, blood, fat, meat, among others, are identified, establishing the health parameters and quality of these are determined, complying with the specifications laid down in the general plan of production of meat derivatives for incorporation into the production process.

CR 3.6 The characteristics of the additives, spices and auxiliary materials used are determined, according to the requirements of the production processes of each of the products and prepared meat preparations, corresponding to the established standards.

CR 3.7 The characteristics of raw materials and auxiliary materials (natural or artificial guts), are established in compliance with the requirements established for their use in the production processes.

CR 3.8 The permissible margins of tolerance in the characteristics of raw materials and auxiliary materials are established for the different processes in relation to the operational characteristics and procedures, complying with applicable regulations and quality systems.

CR 3.9 The selection of raw materials and materials used in the production of meat products and preparations are determined according to the different alternatives proposed by the suppliers, fulfilling the established forecasts and costs.

RP 4: Develop the processes of reception, preparation and treatment of the meat for preservation and conditioning according to its future destination, according to the general plan of production, complying with the applicable regulations of prevention of occupational risks, environmental, food safety.

CR 4.1 The verification of the health status of the carcases and meat parts received is established, by visual inspection, organoleptic, verification of the pH values, temperature and which have not been transported together with incompatible products.

CR 4.2 The processes of preparation and cutting of the carnal channels and pieces are broken down into an orderly sequence of stages or phases that ensures the passage of the same to the preservation and conditioning process.

CR 4.3 The processes of the forming of channels are established, so as to allow the preparation of the meat pieces in the required time, quantity and quality, adjusting to the established in the general plan of production.

CR 4.4 The stages of conditioning of the carnal and carnal parts are established, ensuring a production in hygienic conditions, as well as the safety measures required to avoid and/or minimize the risks, complying with the general plan of production of the company and the applicable regulations of prevention of occupational risks and food safety.

CR 4.5 The phases of the meat preservation and conditioning process are established, determining the parameters in relation to the equipment, incoming and outgoing products, processing and waiting times, systems and types of control to be carried out, among others, according to the general production plan.

CR 4.6 The guidelines of the quality management system for the quality of the carcase and parts, preservation and conditioning of the meat as well as the levels of cleanliness to be achieved are incorporated in the development of the previous treatments.

CR 4.7 The provenance of the carnal channels and pieces is established, maintaining the traceability system throughout the entire production process.

RP 5: Develop the processes for the production of meat products and preparations, to define the flow of the product, the stages, its sequence and the equipment, complying with the general production plan and the applicable regulations for the prevention of occupational, environmental and food safety risks.

CR 5.1 The processes for the production of meat products and preparations are organized, establishing the orderly sequence of stages and ensuring the completion of the same, according to the technical guidelines established for each type of meat product.

CR 5.2 The phases of the processing of meat derivatives are established, defining the flow of the parameters of each phase of the process, in relation to the incoming and outgoing products, times of transformation and waiting, systems and types of control to be carried out, in relation to the equipment, according to the general plan of production, incorporating them to the technical sheets of the products to be elaborated.

CR 5.3 Quality management system guidelines, as well as the levels of cleanliness to be achieved are incorporated into the development of the previous treatments in the production of meat products and preparations, fulfilling the general plan of production.

CR 5.4 The production of meat products and preparations is determined by defining the required conditions of time, quantity and quality, following the manufacturing manuals, incorporating it into the corresponding technical sheets.

CR 5.5 The preparation and incorporation of salt substances, government liquids, sauces, oils, additives, preservative solutions, spices, starter crops, among others to stabilize the products, is determined according to the manual of procedure, guaranteeing the quality and hygiene of the process, being the additives incorporated those permitted by the applicable regulations and in the authorized quantities, according to the general plan of production.

CR 5.6 The equipment and machines are arranged according to the flow of materials and the rules of distribution in plant, guaranteeing the minimum travel of the products, to avoid interference in the process and to achieve greater rationality and economy of work.

CR 5.7 The distribution of equipment, means of production and people in the plant is done according to safety, quality and versatility criteria, in order to achieve the objectives of production.

CR 5.8 The parameters of the self-control and HACCP plans are established, according to plans established in the production of meat products and preparations.

CR 5.9 The product traceability monitoring system is determined throughout the process of production of meat products and preparations, as well as compliance with the applicable food safety regulations.

RP 6: Establish the operational procedures of the treatments, conditions and parameters of production and quality control for each operation of production of meat products and preparations, by means of the preparation of manuals and instructions, in compliance with the general production plan and the applicable environmental and food safety regulations.

CR 6.1 The distribution of equipment, means of production and personnel in plant is established according to safety, quality and versatility criteria, guaranteeing the flow of materials and the fulfillment of the production objectives.

CR 6.2 The rheology of fluids is determined, considering the choice of equipment and the development of operations.

CR 6.3 The parameters of the production of temperature, pressure, quantities, concentrations, and others, are set according to the conditions required for each operation to be carried out, in compliance with the general production plan.

CR 6.4 The mechanisms of heat transmission, water vapor in the industry, transfer of matter and the chemical reactions that take place in the different processes of production of meat products and preparations are established, according to the conditions required for each basic operation to be applied, fulfilling the general plan of production.

CR 6.5 The manuals and instructions are tailored to the established formats, using precise and easily understandable language and terminology for production managers and operators.

CR 6.6 The causes of the alteration of the meat products and preparations are identified, establishing quality parameters to avoid the occurrence of any type of contamination, complying with the general plan of production.

CR 6.7 The manuals and instructions are made out of each operation, establishing the specifications for incoming and outgoing products, control parameters, measurement systems, operation times, controls and tests to be performed, among others.

CR 6.8 The data and information to be recorded on the development of the different stages of the process are specified in order to carry out the monitoring and control of the processing process, complying with the hygiene measures and the food safety regulations.

CR 6.9 The product traceability tracking system is maintained throughout the entire production process.

RP 7: Determine the processes of packaging and packaging of meat and meat derivatives, defining the flow of the product, the stages, its sequencing and the precise equipment, to optimize the available resources and to ensure the levels of production and quality required, complying with the general production plan and the applicable environmental and food safety regulations.

CR 7.1 The process of packaging and packaging of meat and meat products and preparations is broken down into an orderly sequence of stages or phases that ensures the completion of the product.

CR 7.2 The phases of the process of packaging and packaging of meat and meat derivatives are determined, establishing, equipment, incoming and outgoing products, times of transformation and waiting, systems and types of control to be carried out, among others, in compliance with the general plan of production.

CR 7.3 Quality management system guidelines, as well as the levels of cleanliness to be achieved are incorporated into the development of treatments prior to the production of meat products and derivatives.

CR 7.4 Packaging, canning and packaging processes are developed, establishing the required parameters of time, quantity and quality, complying with the applicable regulations on packaging and food safety.

RP 8: Organize documentation and specific technical information to encourage the development and improvement of operational processes and procedures, fulfilling the overall production plan.

CR 8.1 The organization of the documentation and the information obtained in the production process is established, considering its classification, conservation, updating, access and transmission of the same, fulfilling the general plan of production.

CR 8.2 The generated documentation relating to the process is encoded and archived, depending on the system set.

CR 8.3 The technical documentation received both from internal or external origin in relation to the products produced or the production processes, is archived, classified and coded according to the established systems.

CR 8.4 The data and information generated in the production process are analyzed, allowing for the introduction of the improvements or corrections of process or product, fulfilling the general plan of production.

CR 8.5 The records and controls derived from traceability plans and HACCP (critical control point analysis) are systematically collected in the development of the process, obtaining evaluable references.

Professional context:

Production media:

Teams and programs applied to process development. Specific programmes for automatic systems, programming consoles, personal computers.

Products and results:

Processes for the reception of animals for slaughter and for their handling, stunning, slaughter, fishing and cutting, and meat derivatives, developed. Manufacturing processes, developed in the production of meat products and preparations, raw and fresh, cured raw meat products and preparations, cured meat salons, cooked meat derivatives, fine pastes, preserved and semi-preserved meat, frozen meat derivatives, chilled, dehydrated, cooked and cooked dishes. Process of packaging, developed. Documentation and specific technical information, organized.

Information used or generated:

Medium-term planning for the company. Internal and external technical information about products and processes. Quality manual. Technical data on raw materials and materials. Technical information about equipment and machines: features, capabilities, use, news. Information collected about process execution. Product specifications. Results of quality tests. Manual of procedures, work instructions. Documentation of origin of the animals for slaughter, sanitary guides. Guides to the correct cleaning and disinfection of the transports used for the meat. Production programme. Equipment utilization manuals. Procedure manuals and work instructions. Cleaning signs. Regulations on designations of origin and quality marks. Hazard analysis manual and control critical points (HACCP), prerequisites. Procedure manuals and instructions for packaging and packaging work. Closing specifications, overlap, closure compactness. Work items, records, and incidents. Results of "in-situ" quality testing. Final batch documentation, disinfection, disinsectation, and deratization (DDD) records. Self-control records. Records of the traceability system, and hazard analysis and critical control points. Adapted schedules and manuals. Guides and instructions for operations and hygienic practices. Technical and Manuals Instructions for Manufacturing. Operational procedures for slaughter, slaughter and cutting of slaughter animals. Techniques for the production of meat products and derivatives. Industrial process control systems. Processes for obtaining, processing, processing and preserving meat products and preparations. Packaging and packaging processes. Techniques for recording, processing and communicating information. Applicable rules for the prevention of occupational, environmental, food safety and animal welfare risks.

COMPETITION UNIT 5: CONTROL THE PRODUCTION OF MEAT PRODUCTS AND PREPARATIONS AND THEIR AUTOMATIC PRODUCTION SYSTEMS, AS WELL AS THE SLAUGHTER, SLAUGHTER AND CUTTING OF ANIMALS

Level: 3

Code: UC0766_3

Professional realizations and realization criteria:

RP 1: Control the reception, storage and internal procurement of meat and auxiliary raw materials from a production unit, to ensure the supply and coordination between the different areas involved, in compliance with the general production plan and the applicable regulations for the prevention of occupational risks, the environment, quality and food safety.

CR 1.1 The characteristics of the raw materials (meat parts, channels and fats) and the auxiliary products at their reception, are controlled, contrasting these with the criteria of order and with the specifications that they must meet according to the species, size, freshness, quantity, physical state, as well as the conditions of transport, applying quality criteria in the determination of "non-conformities".

CR 1.2 The control of the internal supply of raw materials and auxiliaries is carried out, verifying that it is organized according to the warehouse, fixing the procedures of order and the points, moments and forms of delivery, that allow to guarantee the fulfillment of the program of production.

CR 1.3 The buffer points, as well as the maximum and minimum layout and value, are controlled, verifying the optimization of the available space and the synchronization between the various jobs or sections.

CR 1.4 The itineraries, means and conditions for the transport in plant, are controlled, minimizing the times and routes, avoiding the crossing of lines, ensuring the integrity of the products, complying with the applicable regulations of prevention of occupational risks.

CR 1.5 The exit points and the destination points of finished meat products and preparations, by-products and waste are controlled, verifying that it is acted in collaboration with other units or services, guaranteeing the continuity of the processes.

CR 1.6 The control of the by-products and residues caused in the processes is carried out in the deposits or assigned points, in collaboration with other units and services, following the established protocol.

RP 2: Control the cleaning and maintenance of machines and equipment in the cutting process, manufacture and packaging of meat products and preparations, to ensure compliance with the general production plan and the applicable regulations for the prevention of occupational risks, environment and food safety.

CR 2.1 The disposition of the equipment of the cutting, processing and packaging of meat products and preparations is checked, verifying the synchronisation of the sequence of the production processes, the fulfillment with the expected times in the production and use of the space.

CR 2.2 The application of the cleaning protocols for areas, equipment and machinery is controlled, verifying timetables, schedules and persons in charge, avoiding interference with production.

CR 2.3 The operations, referred to cleaning, disinfection and sterilization levels carried out in the areas and equipment are checked, by means of the signaling of the warning elements, as established in the maintenance plan.

CR 2.4 The operational status of the equipment is checked, verifying that the changes of tools, formats, and reglages correspond to those indicated in the instructions of each operation.

CR 2.5 The equipment is controlled, verifying the correction of possible first level failures of preventive and corrective maintenance or giving notice to the specialized service.

CR 2.6 The stop and start operations in the production line of the processing and packaging of meat products and preparations are checked, verifying that they are carried out, according to the sequences established in the manuals or working instructions of the production process.

CR 2.7 The implementation of the first-level maintenance plan is controlled, verifying that they are executed, according to the planned plans, analyzing the documentary record of the actions taken.

CR 2.8 Equipment malfunction failures are detected and valued by proceeding to their correction or notice to the maintenance service.

RP 3: Control the supply of auxiliary facilities and services and save water and energy resources in the production processes for the production of meat products and preparations to ensure compliance with the general production plan.

CR 3.1 The auxiliary plant services that provide pressure, steam, cold, heat are controlled, analyzing the supplies and their correspondence with the requirements of the production process.

CR 3.2 The needs of the production equipment are controlled, rationalizing both energy and water consumption.

CR 3.3 The control of the disposal of the auxiliary equipment is carried out, verifying the synchronization of the desired operations and the use of the space.

CR 3.4 The control of the auxiliary systems of the equipment is carried out, ensuring the operation, according to the parameters marked in the process.

CR 3.5 The first-level maintenance programs of the auxiliary equipment are controlled, verifying the execution of the assigned jobs.

CR 3.6 The stop and start operations of the auxiliary equipment are controlled, verifying that the established sequences match those set out in the overall production plan.

RP 4: Control the previous treatments (selection, cleaning and cutting of channels and meat pieces) to verify compliance with the general production plan and applicable regulations for the prevention of occupational risks, environment and food safety.

CR 4.1 The cutting, filtering, cutting or chopping operations of the meat parts are controlled, verifying compliance with the general production plan and the applicable regulations for the prevention of occupational risks and food safety, ensuring the use of the product.

CR 4.2 The rational use of the meat, offal and canals is checked, noting that its use in the production processes, complies with the work plans and the protocols established in the general production plan.

CR 4.3 The control of the expurgate of parts of the pieces of meat, PSE (pale, soft and exudative), DFD (hard, firm and dry) or bloody, and others are carried out, checking that they are not used as raw materials.

CR 4.4 The plans of cleaning, disinfection and good practices applied to the meat pieces and cutting and cutting utensils are controlled, verifying their application, avoiding cross-contamination, and their corresponding to the general production plan.

CR 4.5 The temperature of the cutting room of the meat pieces is controlled, noting that it complies with the applicable regulations and the requirements of the production plan, keeping track of the regulation of parameters.

CR 4.6 The control of the defrost process for those subjects that require it is controlled, noting that it is performed according to the established parameters of temperatures and times.

CR 4.7 The control of traceability is maintained at all times throughout the packaging of meat and meat products and preparations in collaboration with veterinary inspection services.

RP 5: Control the preparation and incorporation of substances (salons, government liquids, sauces, oils, preservative solutions, additives, species, crops, liquid fumes, among others), to stabilize the meat products and preparations, complying with the general production plan and the applicable regulations for the prevention of occupational risks, environment and food safety.

CR 5.1 The quality of the liquid government stabilisers, oils and preservative solutions for meat products and preparations, is checked by means of "in situ" tests, ensuring compliance with the production plan according to the dosage, formulation (type of ingredients and dosage, among others) and in the case of additives with the applicable regulations.

CR 5.2 Equipment and application conditions are controlled, verifying regulation according to the method to be used (immersion, injection, massaging, dosing), complying with the general production plan and the applicable food safety regulations.

CR 5.3 The control of the chemical concentration parameters, dose of stabilizing substances is carried out, monitoring the "in situ" tests, verifying that they are maintained within the tolerated margins, taking, in case of deviation, the corrective measures set out in the instructions of the operation.

CR 5.4 Physical parameters of temperature, humidity and salt penetration are especially controlled in long-term treatments, verifying their maintenance within the tolerated margins.

CR 5.5 The sauces of various types for the preparation of cooked and cooked dishes are verified by quality controls that, they acquire the consistency, the flavor and the color that characterizes them, according to the instructions of the operation in the elaboration of cooked dishes based predominantly meat.

CR 5.6 The choice of starter crops used in curing certain meat products and preparations is controlled by verifying the doses added.

CR 5.7 The product traceability tracking system is maintained throughout the entire production process.

RP 6: Control the execution of the processes of products and processed meat (raw, fresh, fermented, cooked, cooked, cooked, cooked, cooked, cooked, among others), to check compliance with the general plan of production, solving the contingencies presented, complying with the applicable regulations of risk prevention, quality and food safety.

CR 6.1 The availability of equipment, operators, and raw materials required or consumables in the execution of the processes of processing of meat derivatives are controlled, contrasting the performance obtained with the pre-established in the general production plan.

CR 6.2 The beginning or continuity of the production processes of meat derivatives, such as fine pastes, cooked dishes, precooked, among others, is verified by means of immediate control actions to detect quickly, deviations from the process, with respect to the product advancement through the different mixing operations, homogenized, filtration, among others, the predicted times that elapse without interruptions or retentions and that the first loads or finished units meet the requirements laid down in the general plan of production.

CR 6.3 Staff actions in the various operations of the production process are controlled by means of the actions, verifying, through periodic checks of the control records that are met with the established general plan of production and the applicable regulations of risk prevention, quality and food safety.

CR 6.4 The fixed parameters of time, temperature, relative humidity, air speed and others are controlled, monitoring the same, verifying that they are maintained throughout the process or has deviations from the general production plan.

CR 6.5 The situations of process control or deviations arising in the detected production parameters are resolved, determining the causes and ordering the actions of stopping or rerouting of the affected operations.

CR 6.6 The failures of the operation of the equipment and value, are resolved, indicating and assisting the operator in the corrective measures or requesting the performance of the maintenance service.

CR 6.7 The results of the self-control tests are interpreted, using them in the required case, as a corrective effect of the conditions of the operation to achieve the required quality.

CR 6.8 The control ratios of the production of products and processed meat, are calculated, by means of established formulas, obtaining information on the profitability (in quantity and quality), which has assumed the execution of the productive processes, correcting quickly and effectively the possible incidences detected in the expected yields, intervening technically in the decision-making or defining solutions to the contingencies presented.

CR 6.9 The product traceability tracking system is maintained throughout the entire production process.

RP 7: Control the execution of packaging and packaging processes for products and prepared meat products to meet the contingencies presented, complying with the general production plan and the applicable food packaging and safety regulations.

CR 7.1 The choice of packaging is controlled, verifying its suitability with respect to the capacity and product design that ensures the thermal treatment of the product.

CR 7.2 The filling and placement of the meat derivatives in the package are controlled, verifying that it is in line with the general production plan.

CR 7.3 The dosage in the addition of the government liquid (brines, oils, sauces) is controlled, verifying that it elapses according to the intended guidelines.

CR 7.4 The vacuum and closure of the containers, as well as the incorporation of inert gases in those that require it to be checked, verifying that it is carried out by the methods of heat-sealing or double-engatilling, guaranteeing a hermetic suture, complying with the established.

CR 7.5 The check of the tightness of the containers is carried out, establishing intervals of time in which it is controlled, verifying that it elapses according to the intended guidelines.

CR 7.6 The temperature parameters, headspace, the weight of the container and the filling of cans are checked, verifying that they are maintained as set out in the general production plan.

CR 7.7 The packaging of the containers is checked, verifying that it is done, following the established procedures.

RP 8: Control the programming and control parameters of the manufacturing systems or the automatic processing facilities for the production of products and processed meat, to be carried out according to the sequential and functional process established in the general production plan, complying with the applicable regulations for the prevention of risks, quality and food safety.

CR 8.1 The parameters of time, temperature, pressure and quantities are established according to the requirements of the operating procedures, complying with the applicable regulations for the prevention of occupational risks.

CR 8.2 The information provided by the installed automatons is analyzed, to ensure the execution of the operations of the process.

CR 8.3 The control of the installed programs is established to verify the control of times, temperatures, pressures, quantities and routes foreseen in the production plan.

CR 8.4 The programs of the operations are handled, verifying the execution, controlling the times, temperatures, pressures, quantities and routes previewed, as well as that the operating conditions are the required ones and the products obtained, meet the specified specifications.

CR 8.5 The different phases of production are controlled, verifying through the simulation of the first loads or units processed, checking the transmission of the program, the advancement of the products through the chain, the preparation of the equipment, the operating conditions and the products obtained meet the specifications required in the general production plan.

Professional context:

Production media:

Raw material preparation machinery. Mixing equipment: mixing machinery, for the formation of pasty and agglomeration of solids. Installations and equipment for heat treatment of heat, cold. Defrosting machinery. Smoked ovens. Equipment and ovens for cooking, roasting, frying. Cutters with or without vacuum. Masseers or malaxers. Injectors. Sausages. Training of meat preparations. Air-conditioned units or cameras. Deposits for controlled fermentation. Autoclaves. Packaging lines: training and preparation of containers, filling-dispenses with vacuum, aseptic, closing, labelling, sealing machines. Packing lines: Equipment for cleaning and disinfection of plant and machinery. Control panels. Computer-assisted manufacturing systems and programmes. Equipment and facilities security elements and devices. Emergency equipment. Manual files, computer files. Devices for data transmission. Vacuometer, compactness determination equipment, sertid hermeticity. Auxiliary systems, programmable automatons. Material for performing first-level preventive maintenance.

Products and results:

Production process operations (reception, storage, internal provisioning, cleaning, maintenance and packaging, controlled. Supply of auxiliary, controlled and streamlined facilities and services. Previous, controlled treatments. Preparation and incorporation of controlled stabilisers. Execution of the production process, controlled. Controlled slaughterhouses. Cured meats. Meat salons, cooked, fine pastes, cooked dishes, cooked, obtained.

Information used or generated:

Regulations concerning meat products and preparations and the additives used in their preparation, as well as the doses allowed for them. Formulations of the meat products and preparations of the industry. Specifications of the additives, curing salts, seasonings and spices used, origin and storage conditions. Records of temperatures of cutting, pretreatment and processing rooms. Temperatures and relative humidity of cooking. Plan and general production objectives of the company and individuals of its unit. Quality plan. Technical specifications for the products. Process development. Manual of production procedures. Parameters to control and influence of the same in the product. Relationship of human resources, their qualification. Instruction manuals for the use and maintenance of machines and equipment. Guides to good hygiene practices adapted. Technical recommendations for the cleaning and disinfection of equipment and installations. Manuals for the use of cleaning equipment. General rules of the sector. Cleaning-disinfection program. Work instructions. Instruction and information of personnel in your position.

COMPETITION UNIT 6: APPLY ANALYTICAL AND SENSORY CONTROL TECHNIQUES TO THE PROCESS OF PRODUCING MEAT PRODUCTS AND PREPARATIONS

Level: 3

Code: UC0767_3

Professional realizations and realization criteria:

RP 1: Control the sampling, coding and preparation thereof, adapting its conditions to the physico-chemical, microbiological and/or sensory test of meat and meat products and preparations for quality control, complying with the general sampling plan and the applicable regulations for the prevention of occupational risks, quality and food safety.

CR 1.1 Sampling in the process of producing meat products and preparations is controlled, verifying the frequency, frequency of sampling, methods to be used according to the available means, the economic cost and the requirement of quality control.

CR 1.2 The sampling points in the elaboration process are determined, after analysis and interpretation of records and analytical results obtained, in collaboration with the company's quality department.

CR 1.3 The preparation of the material and instruments required in the sampling is controlled, verifying that the sterilization of the material is carried out for microbiological tests, according to established protocols.

CR 1.4 Sample sampling is controlled, verifying that it is representative of the batch and that the established protocols are complied with, using the required instruments.

CR 1.5 The coding, marking, transfer, preservation and storage of the samples in process is controlled, verifying that it is established according to the requirements of the quality control, until the moment of the analysis.

CR 1.6 The records are controlled, verifying that significant changes are noted in relation to the shape, color, numbering, or other, using the set media.

CR 1.7 The removal of the remains or residues from the sampling is verified, noting that it is eliminated in the form indicated in the protocols of action.

CR 1.8 The sampling of the meat is done, according to the official protocol, leaving a stored and preserved counter as determined in the plan of the general sample.

CR 1.9 The control of the sample of the meat is carried out, verifying that the official protocol is followed, leaving a stored and preserved counter.

RP 2: Carry out the chemical, physical or physical and rheological tests required to control the quality of the raw materials, ingredients, packaging material and packaging, finished and semi-finished meat preparations, complying with the general sampling plan and the applicable regulations for the prevention of occupational risks, quality and food safety.

CR 2.1 The physico-chemical analysis (pH, density, viscosity, terneza, humidity among others) and rapid identification test tests are carried out, following the analysis procedure to control the physico-chemical characteristics of the meat preparations, finished and semi-finished.

CR 2.2 Chemical analyses (fat, protein, hydroxyproline, phosphorus, ash, soluble carbohydrates, starch, chlorides, nitrites, nitrates, preservatives, water activity, anabolic, anti-thyroid, among others) are performed according to analysis protocols, quantifying the various components.

CR 2.3 The rheological analyses are determined according to the characteristics of the samples, the availability of means and the requirements of the quality plan of the meat derivatives.

CR 2.4 The analysis of the residual chlorine free of water used in the processes of meat preparation and the production of meat products and preparations is carried out, according to the protocol by the requirement of the system of self-control.

CR 2.5 The quality of the containers is controlled by the determination of physical-chemical parameters of porosity, varnish, sealing, refolding and other, to ensure the preservation of the meat product.

CR 2.6 The tightness of the packaging used in the manufacture of meat products and preparations is checked in order to ensure the quality of the packaged product.

CR 2.7 Equipment and equipment for physical, chemical and rheological tests are calibrated according to the specifications in the corresponding technical sheets.

CR 2.8 The status of the work area, equipment and materials used in the physical, chemical and rheological analyses of finished and semi-finished meat products and preparations is controlled, verifying that the applicable regulations on the prevention of occupational risks and food safety are met.

CR 2.9 The data obtained are recorded in the required media, together with the references to identify the moment, person, instruments and the type of analysis to be carried out on raw materials, auxiliaries and meat products and preparations.

CR 2.10 The calculations required from the measurement obtained (reading) are used to express the results in the established units, processing the data using computer systems.

CR 2.11 The disposal, removal and destruction of remains of samples or the unused and contaminated waste are organized, minimizing the possible environmental impact of the same, complying with the applicable environmental regulations.

RP 3: Carry out microbiological testing and identification of meat parasites to control the health status of raw materials, ingredients, packaging material and packaging, finished and semi-finished meat preparations, complying with the quality plan and the applicable regulations for the prevention of occupational risks, quality and food safety.

CR 3.1 The permissible limits of micro-organisms in meat products and preparations are controlled by microbiological testing of identification and/or microbial counting tests, following established protocols to prevent unwanted contamination and subsequent risk of alterations and toxinfections, complying with the applicable food safety regulations.

CR 3.2 The samples are prepared for quality control by means of microbiological analysis under conditions of cleanliness and asepsis, according to the analysis protocol, preventing contamination through personnel and the environment.

CR 3.3 The instrumental and means required in the digestion and preparation of the sample (dilution, revivification and sowing) are prepared, as well as the means of crops (selective non-selective), depending on the type of sample and the procedure to be performed under conditions of cleanliness and asepsis, as established in the quality plan and in the analysis protocol.

CR 3.4 Quality control by means of microbiological analysis in meat products and preparations is carried out by sowing and isolating possible micro-organisms with crops and identification, using biochemical galleries (identification of pathogenic bacteria and other rapid identification techniques) and the required material, following the standard analysis procedure.

CR 3.5 The staining of microorganisms is performed, using the required reagents and instruments as set out in the quality plan and in the analysis protocol.

CR 3.6 The microorganisms are identified by observation under the microscope, after staining of the same, by manipulating it and selecting the optics as required.

CR 3.7 Possible microorganisms and parasites in meat and meat products and preparations, identified are recorded, reporting the results obtained.

RP 4: Control the quality of meat and meat products and preparations, by assessing the results of analysis to verify compliance with the parameters set out in the general production plan.

CR 4.1 Results in calibrations and checks of measurement equipment and instruments are recorded, scoring, for each analytical determination, the date, variations and expiration of the gauge, according to the support required in the quality plan.

CR 4.2 Data from the records and other equipment and instrument control documentation are updated on the indicated support, reporting in case of detected deviations, by means of the established channels.

CR 4.3 Data and report results of meat, meat products and meat preparations are drawn up according to the established models.

CR 4.4 The results obtained in the analytical and testing controls (physico-chemical, microbiological and rheological, among others) of the finished and semi-finished products of meat products and preparations are recorded in the required support, including the date of the control, the person who carried out the analysis, the equipment and technique used, archiving them, as established.

CR 4.5 The data obtained in the records of the analyses are valued, using graphical representations, obtaining results on the existence of possible deviations.

CR 4.6 The possible deviations detected are controlled, verifying whether they are within the limits of acceptance or rejection throughout the production process, and corrective measures can be introduced in collaboration with the quality department.

CR 4.7 The appropriate corrections in the production processes in case of deviations are determined, following guidelines established in the general production plan.

CR 4.8 The final interpretation of results is interpreted, by means of reports, indicating, number of the report, dates, objective of the work and identification of the technical sample used, and interpretation of the results, with the signature of the responsible.

RP 5: Verify and control the sensory analysis technique of meat products and preparations to determine organoleptic characteristics.

CR 5.1 The most suitable sensory analysis method for the product under study is selected according to the organoleptic characteristics (colour, terneza, salty taste, among others) to be determined.

CR 5.2 The patterns to be used in sensory and organoleptic analysis are checked, verifying that they are required for the characteristics to be evaluated and meet the hygienic requirements.

CR 5.3 The tasting chips are prepared according to the type of test to be performed (affective or hedonic, discriminative or descriptive) so that the sensory characteristics, as well as the required scales, are reflected in the sample to be examined.

CR 5.4 The suitability of the sensory analysis to be used and the periodicity of the sensory analysis are checked, verifying that it conforms to the requirements of the sampling plan.

CR 5.5 The sensory analysis tasting panel is checked, verifying that it has the capacity, training and maintenance required for the performance of sensory analysis in meat and meat products and preparations.

CR 5.6 The suitability of the starter culture used in the cured products is adjusted by the results of the tasting, which are used in the reformulation of the product.

CR 5.7 The categories of meat products and preparations are classified, corroborating the analytical results.

CR 5.8 The sensory evaluation is used in the development of new meat derivatives, in the comparison of products, in the evaluation of the production process, in the selection of new suppliers, in the study of the stability of a meat product during its storage.

CR 5.9 In the sensory analysis of meat products and preparations it is found that the result of the test sample is within the ranges set out in the required specifications.

CR 5.10 The statistics are used as a system of analysis of the results and to give reliability to the same.

Professional context:

Production media:

Triquinoscope and digester of meat and meat samples and meat preparations. Instruments and apparatus for measuring the physical and physico-chemical parameters of substances. General laboratory material. Instrument of sampling. Material for basic operations. Teams of instrumental analysis techniques. General material of the microbiology laboratory. Seed instruments. Incubation and sterilization equipment. Optical equipment. Microbial count material. Extractor campaign, flow cabin laminar Environmental detectors (air, water, pHmeter, thermometers). Water analysis equipment. Air analysis equipment.

Products and results:

Controlled sampling. Chemical, physical and physico-chemical tests and analyses of raw materials, processed products and auxiliary materials used or obtained in the meat processing process, carried out. Microscopic preparations. Prepared culture media. Micro-organisms identified and recounted. Data recording documents and identification and measurement results expressed in the unit and accuracy required. Organoleptic analysis, carried out.

Information used or generated:

Written instructions for each instrument. Methods of physical and chemical testing for meat, products and meat preparations. Calibration method. Procedure for recording data. Safety and environmental standards. Specifications for precision and sensitivity of apparatus and instruments and manual of use thereof. Sampling methods and sample preparation techniques. Statistical methods of presentation of results. Standard test procedures. Analytical chemical and physical methods of qualitative and quantitative type. Optical methods. Electrometric methods. Standard operating procedures. Sampling procedure. Data processing computing methods, statistical methods. Methods of cleaning and sterilisation. Sowing and incubation procedures. Microscopic methods. Isolation techniques. Official rules, regulations and methods of testing and analysis of fish and their derivatives. Protocols. Registration documentation, test bulletins and analyses. Reports. Standard written procedures, manual of equipment. Official test. Register of microbiological analysis. Safety and environmental protection standards. Manuals for the use of personal protective equipment. Manual of use of the prevention and emergency equipment. Quality Manual, Self-Control System, Hazard Analysis and Control System Control Critical Points (HACCP). Applicable regulations for the prevention of occupational risks, the environment, quality and food safety.

TRAINING MODULE 1: WAREHOUSE MANAGEMENT AND MARKETING IN THE FOOD INDUSTRY

Level: 3

Code: MF0556_3

Associate with UC: Manage the supplies, warehouse and expeditions in the food industry and perform marketing support activities

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Analyze procurement and procurement programs, according to a logistics plan.

CE1.1 To express the points to be taken into account in the elaboration of a plan of supply of goods according to the plan of logistics established by the company.

CE1.2 Use the systems to calculate the supply needs of different materials from the expected consumption.

CE1.3 To estimate the appropriate rate of supply for the various materials, depending on their characteristics and consumption and the supply plan.

CE1.4 Precise the conditions of submission and information of orders, according to the procurement procedure, in order to avoid errors and confusion at the reception.

CE1.5 Identify factors to be taken into account in the selection of raw materials, auxiliaries and other materials to be purchased, according to the established procedure.

CE1.6 In a scenario of production needs, where an order is placed:

-Calculate the quantities of each commodity for a production cycle.

-Detailed the characteristics that materials must meet.

-Calculate the optimal order size.

-Estimate the price of the order.

-Perform the shopping calendars and merchandise receipts.

-Fulfill order forms to quote providers, as well as conditions, for the company's interior.

C2: Evaluate the stock management systems of raw materials, auxiliaries and semi-finished food products according to the logistics plan.

CE2.1 Determine the total results of an inventory, in accordance with the criteria established for the production of inventories. From stock data in store (number, quantity, classes, prices).

CE2.2 Analyze possible causes of disagreement between registered stocks and counts performed.

CE2.3 Describe stock management and control procedures.

CE2.4 Describe the various product cataloging systems, in order to enable them to be properly located afterwards.

CE2.5 Describe the variables that determine the storage cost, according to the established ratios.

CE2.6 Rate movements and stocks of raw materials, consumables and finished products, according to the supported accounting methods (average price, weighted average price, LIFO (Last Input First Output), FIFO (first input first output).

CE2.7 Recognize and manage the methods of calculation and representation of the various stock levels (minimum, safety, medium and maximum), as well as the rate of rotation thereof.

CE2.8 In a scenario where you provide the initial value of different types of stocks, storage costs, rhythms, and cost of production and purchase operations, merge tables, and data from a physical count:

-Classify stocks by applying some of the most common methods.

-Calculate the average storage and manufacturing period.

-Identify buffer points, volumes, and conditions required.

-Identify stock count differences based on estimated balance, arguing for possible causes.

-Prepare the appropriate control documentation.

C3: Analyze the processes of storage, internal distribution and handling of the various supplies of the food industry, according to the established operating procedure.

CE3.1 Identify the different areas of a type warehouse and describe the general characteristics of each warehouse.

CE3.2 Describe the essential phases of the process of storage of goods and supplies, according to the operational plan, identifying the tasks necessary to properly carry out the storage cycle, grouping them around jobs.

CE3.3 Characterize variables that affect the organization of a warehouse, deducting the effects of each of them in spatial distribution planning.

CE3.4 Recognize the most widely used media handling of food products, their applications and capabilities, specifying the applicable safety and hygiene measures.

CE3.5 Associate the means and procedures for handling goods to the different types of products, taking into account the physical characteristics of the products, as well as the spaces, easements and tours in storage and plant.

CE3.6 Describe the conditions and precautions to be taken in the storage of food products and others (cleaning products, by-products, waste, packaging, packaging), in accordance with the plan of good handling practices.

CE3.7 Determine the environmental conditions necessary for the storage of products, according to the labels and guides of good practice.

CE3.8 Determine, by means of sketches, the internal distribution of the different products based on the internal distribution guides.

CE3.9 Represent possible flows and internal product paths to optimize the space, time, and use of the products.

C4: Feature models of reception, expedition and transport plans, of application in the food industry, based on established guidelines.

CE4.1 Identify the characteristics of the different means of transport and the environmental conditions necessary to move food products.

CE4.2 Recognize and interpret the regulations on protection in the transportation of products from the food industry.

CE4.3 Identify and specify the different types of packaging most commonly used, depending on the types and means of transport.

CE4.4 List the most relevant data to be included in the label, relating to the identification of the goods or the recommended handling conditions.

CE4.5 Describe the information that should and/or may be included in a label, relating to its purpose in terms of identification, qualification and guidance on the composition and conditions of consumption of the food product.

CE4.6 Recognize and interpret the business rules governing the contracts for the transportation of food products.

CE4.7 To differentiate the responsibilities of each of the parties involved in the carriage of goods (seller, carrier, buyer, potential intermediaries), as well as the deadlines and conditions for the complaint of deficiencies.

CE4.8 Relate the means and procedures for loading, unloading and handling of goods with the characteristics and care required by the different types of products, as well as with the safety standards applicable to the operations.

CE4.9 List and describe the checks to be carried out on the raw materials and other consumables, in order to be able to give the approval to its reception and to accept provisional or definitively the goods, as well as on the presentation of the finished products in order to be able to give the go-ahead to their expedition.

CE4.10 Point out the response capabilities, to incorrect batch receive cases.

CE4.11 In a practical scenario, of food products to be issued or received, where the available means of transport are detailed:

-Calculate the required volume of the means of transport.

-Identify and quantify the most important conditions to consider in the choice of the means of transport and select the most appropriate.

-Confect transport routes based on the destination of the goods.

-Determine the flow and itineraries, the means to use, and the applicable safety and hygiene measures in batch loading/unloading.

-Point out the guidelines to be followed in the receipt and/or dispatch of lots (documentation to complete or review, checks and tests to be carried out to give the conformity).

-Calculate the periods, means necessary for the complete attention of an order, from its notification to storeroom.

C5: Apply the techniques in the negotiation of the conditions of purchase and in the selection and evaluation of the customers/suppliers, in accordance with the approval procedure.

CE5.1 Explain the different stages of a trading process of sales conditions.

CE5.2 Identify and describe the most commonly used trading techniques in the purchase and sale.

CE5.3 Interpret the Mercantile Law that regulates sales contracts.

CE5.4 Describe the most important points to consider in a purchase and sales request.

CE5.5 Identify the most frequent types of sales contracts, distinguishing and recognizing the general clauses of the optional and describing the commitments made by each party.

CE5.6 Describe the applicable communication techniques in information and care situations to suppliers/customers.

CE5.7 Detailed the phases that make up a personal interview for commercial purposes.

CE5.8 Identify methods of collecting information about customers/suppliers and indicating the essential data that should be included in a master file.

CE5.9 Recognize the essential criteria that apply in the selection of supplier/customer offers/demands.

CE5.10 In a mock telephone interview and/or personal contact with a customer/provider, to start negotiations:

-Characterize the caller to set behavior patterns during the communication/negotiation process.

-Get accurate information for mutual personal identification and contract needs/possibilities.

CE5.11 In a practical hiring scenario, establish a plan that looks at the following aspects:

-Estimation of the respective needs, strengths and weaknesses.

-Identification of the main aspects of the negotiation and the most appropriate technique.

-Exposition of product characteristics and their suitability for the client's needs.

-Exposition of the contract's conditions of departure in a clear and precise manner.

-Estimate of possible concessions, valuing their cost and the limits in the negotiation.

CE5.12 In a practical scenario, in the case of different options, in which conditions of purchase, guarantees and level of service are expressed, conditions or recommendations of the company:

-Evaluate the degree of compliance.

-Select the one that best suits the defined goals.

-Point out points of the offer that could be negotiated by estimating the cost of the changes.

-Develop a justified counter-offer as a basis for further negotiation.

C6: Analyze the different sales patterns in the industry and the food trade and their importance, according to the market plan.

CE6.1 List the objectives that the sales function is intended for.

CE6.2 Explain and differentiate the different types of sales in certain products, depending on the style, product, or customer.

CE6.3 Relate food product lines with employee styles, highlighting the advantages and disadvantages in each case.

CE6.4 Identify products that are especially suited to the personal sale type, reasoning for inclusion.

CE6.5 Describe the functions that a sales agent can develop.

CE6.6 Different types of contractual relationships that can unite a seller with an entrepreneur.

CE6.7 List the methods used to calculate the sales function and the part corresponding to each seller.

CE6.8 Highlight the most important skills for a sales agent, pointing out some techniques for improvement.

CE6.9 Describe the most current after-sales services in the food industry, their evolution over time and the role that the sales agent represents in them.

C7: Get information about products and markets in the food sector, making a first interpretation of them based on established instructions.

CE7.1 Interpret information about price regulation campaigns, marketing regulations, and international commodity and food product markets.

CE7.2 Specify the most commonly used information collection techniques in commercial research.

CE7.3 Describe the main action guidelines to be observed by pollsters in the development of their work.

CE7.4 Identify and describe the main statistical data used in commercial research and the subsequent interpretation of the results.

C8: Characterize the advertising, promotion and animation actions of the point of sale and the objectives they intend, according to the policy and strategy of the food business.

CE8.1 Describe the most commonly used types, media, and advertising media and promotional media.

CE8.2 Explain the general objectives of advertising and promotion and the implications it can entail in commercial activity.

CE8.3 Define the variables to be controlled in advertising or promotional campaigns, to assess the results.

CE8.4 Describe the most commonly used techniques in public relations and their objectives.

CE8.5 Differentiate between buyer and consumer and their influence when setting a campaign.

CE8.6 Characterize the main needs and motivations classifications and ways to cover them.

CE8.7 Differentiate between different types of purchase (by impulse, rational and suggested) and the influence they exert on them various factors, such as fashion, advertising campaigns, point of sale and prescriber.

CE8.8 Explain the functions and objectives that a storefront can have and the influence sought in the consumer by the techniques of window dressing.

CE8.9 Identify and explain the main "merchandising" techniques used in commercial food establishments.

CE8.10 Identify the parameters used in calculating the optimal linear and how to control them for the benefit of the products.

CE8.11 In a practical scenario, about details of the sale in an establishment:

-Calculate the yields per square meter and per linear meter of shelving.

-Calculate the effectiveness of the implementation of products at different locations in the premises, taking into account their food product character.

-Get the minimum and optimal linear for a particular food item.

-Indicate hot and cold spots.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.6; C2 with respect to CE2.8; C4 with respect to CE4.11; C5 with respect to CE5.10, CE5.11 and CE5.12; C8 with respect to CE8.11.

Other capabilities:

Act quickly in problematic situations and not just wait.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Food industry logistics, inventory management techniques applicable to the food industry

Basic concepts.

Parts that integrate it.

Logistics activities: sourcing of products. Supply cycle. Cycle of expedition. Qualitative determination of the order.

Quantitative Order Determination: Continuous Review Systems. Periodic review systems. Deterministic models. Probabilistic models.

Demand forecast: constant-level models. Models with trend. Seasonal models. Regression models.

Planning for the needs of MRP materials I.

Planning for distribution needs. DRP.

Supply Chain Management (Supply Chain Management).

2. Transport of food goods

External transport: means of transport. Types. Features.

Conditions for the means of transport of food products: protection of shipments. Environmental conditions. Packaging depending on the type of transport. Tag out. Symbols. Meaning. Minimum particulars.

Transport contract: participants. Responsibilities of the parties.

Internal transport and distribution: route planning. Loading and unloading of goods. Organization of the internal distribution.

3. Organization of warehouses in the food industry. Stock management in the food industry

Planning for the warehouse organization.

Inventory management techniques.

Distribution of jobs and instructions for the job in the warehouse.

Material Needs Planning (MRP).

Planning for Distribution Needs (DRP).

Warehouse Division. Zoning. Conditions.

Storage of food products. Environmental conditions.

Storage of other non-food commodities.

Incompatibilities.

Damage and defects derived from storage.

Distribution and handling of goods in storage.

Security and hygiene in storage processes.

Stock types. Controls. Causes of discrepancies.

Raw materials, auxiliaries, finished products, in-course, packaging and packaging.

Stock valuation. Methods. Prices: medium, weighted average, LIFO, FIFO.

ABC Product Analysis.

Documentation for stock control.

Management tools for sorting production.

Detection and search for information that is considered interesting for ordering production.

The collection of informational dossiers to ensure or improve the production plan.

The methods and the measurement and control ratios of the production.

The efficiency and efficiency ratios measurement control plan for people and products.

4. The process of trade negotiation and the purchase and sale in the food industry, the market, the consumer and the distribution in the food industry

Prospecting and preparation.

The negotiation process.

The Sales Process.

Communication in the process of negotiation and sales: function of communication. The process of communication. The communication plan. Barriers in communication.

Development of the negotiation. Negotiating techniques.

Terms of Sale. The contract. Regulations.

Control of trading and trading processes.

The negotiation power of customers and suppliers. Influencing factors.

Types of customers and suppliers.

Selection of customers and suppliers.

Concept of sale: types of sale. Personal sale. Elements.

The market, your classes.

The consumer/buyer.

Advertising and promotion: advertising and advertising media. Sales promotion. Public relations. Advertising and promotion at the point of sale.

Concept and objectives.

Distribution channels.

The product and channel.

Relationships with the distributors.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the management of supplies, warehouse and expeditions in the food industry and the performance of marketing support activities, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 2: ORGANIZATION OF A FOOD PRODUCTION UNIT

Level: 3

Code: MF0557_3

Associated with UC: Schedule and Manage Production in the Food Industry

Duration: 90 hours

Assessment Capabilities and Criteria:

C1: Classify the different methods of programming and production planning in relation to different management techniques according to company policy.

CE1.1 Analyze the production objectives required by the company policy.

CE1.2 Analyze different production scheduling assumptions using the PERT, CPM (Critycal Point Method), ROY and set targets.

CE1.3 In a scenario of a production line, programmed according to the objectives set, the following aspects:

-Analyze the risks and uncertainties associated with the process.

-Determine the production activities covered.

-Define productions for each unit of time and corresponding work rates.

-Set priorities and relationships between activities.

-Perform the graphical representation of the production program.

CE1.4 In an assumption, define and classify the overall costs and costs, according to the corresponding operating procedure.

CE1.5 Analyze the different production programming methods designed in conjunction with other involved areas, in accordance with company policy.

C2: Evaluate different programs of calculation of quantities and flows of raw materials and materials according to the manufacturing program.

CE2.1 Analyze and study the needs of raw materials, products and materials in the production line according to the manufacturing plan.

CE2.2 Classify manufacturing orders with respect to the product to be manufactured according to the shipment schedule.

CE2.3 Analyze the different machines, equipment and facilities used in the production in the food industry according to the corresponding manufacturing program.

CE2.4 Analyze different manufacturing order records using as reference various records models according to the production schedule.

CE2.5 In a scenario of production needs, according to the production schedule:

-Calculate the quantities of product and raw materials to enter the production line.

-Detailed the characteristics to be met by the required materials.

-Perform a calendar of entries on the production line.

C3: Classify the different methods of production management according to patterns established in the production schedule.

CE3.1 Identify and analyze the different work areas of the production process according to the manufacturing program.

CE3.2 Analyze the different strata of human resources according to their characteristics, functions and competencies within a production unit according to the operating procedure of human resources management in manufacturing.

CE3.3 Describe the characteristics of the machinery, equipment and facilities regarding their inclusion in the production line according to the operating procedures.

CE3.4 Collect, manage and analyze documentation and records regarding the management, management and control of the production unit according to the work procedures.

CE3.5 Associate the means and manufacturing procedures to the different types of products, taking into account the physical characteristics of the products and the spaces, easements and tours in the plant.

CE3.6 Describe the conditions and precautions required in the processing of food and non-food products (cleaning products, by-products, waste, packaging, packaging) according to the plan of good handling practices.

CE3.7 Determine the necessary environmental conditions for the products, according to the production plan.

CE3.8 Determine, by means of sketches, the internal distribution of the different machines, equipment and installations based on the internal distribution guides for the production of lines.

CE3.9 Represent the flow and internal routes of final, semi-finished products and raw materials to optimize the space, time and use thereof.

CE3.10 In a practical scenario, according to the established production program:

-Define the online production control ratios.

-Analyze the ratios controls set on the production line.

C4: Identify the task allocation systems for the areas, teams, and people in a production unit.

CE4.1 Analyse the different methods of raising awareness and awareness of the human production teams according to the training procedure.

CE4.2 Evaluate the different methods of management and management of the work staff following the guidelines of the training procedure.

CE4.3 Classify human equipment in relation to the production unit according to the management procedure of the unit.

CE4.4 List the aptitudinal and actitudinal characteristics that a human team must gather in relation to a characteristic production unit.

CE4.5 Explain methods for evaluating personnel based on instructions, initiative, participation, and other worker attitudes.

CE4.6 Define parameters and constants to be taken into account in the development of a preventive maintenance planning of the production line machines.

C5: Examine the production control program with the ratios set according to the manufacturing program.

CE5.1 Analyze the different types of control based on specialized bibliography according to the production program.

CE5.2 Evaluate the different types of production standards made with reference patterns according to the production schedule.

CE5.3 Classify the different types of standards measurement, their systems and advanced information according to the production schedule.

CE5.4 List the characteristics to be collected by personnel with responsibility for control of production according to the manufacturing process.

CE5.5 In a scenario of a production line, analyze the following aspects:

-Determine errors that are susceptible to occurrence.

-Set the methodology for error analysis.

-Determine the typology of preventive control.

C6: Evaluate manufacturing costs in a production unit in accordance with established operating procedures.

CE6.1 Calculate the costs of raw materials, equipment and facilities in a production unit, proceeding subsequently to its analysis and classification according to the production program.

CE6.2 Analyze the different types of fixed and eventual labor costs in a production unit according to the manufacturing program.

CE6.3 Calculate fixed and variable food production costs according to their typology in a production unit according to the manufacturing program.

CE6.4 Rate the overall production costs in a characteristic unit according to the established technical instructions.

CE6.5 Define contrast measures to reduce the different production costs identified in a unit according to the objectives set by the company.

CE6.6 Generate, collect, and archive different inventories and production cost documents in a production unit according to the data management procedure.

C7: To analyze the plan of prevention of occupational risks implanted in a unit of production in the food industry according to the plan of production.

CE7.1 Characterizing the different labor risks of a food industry-type production unit.

CE7.2 Recognize the typology of the identified occupational risks and list specific measures to minimize or eliminate them, in accordance with the company's security policy.

CE7.3 To analyze a safety and health plan of type a unit of production of the food industry and to define corrective and/or preventive actions in their case, according to the plan of production.

CE7.4 Classify the different occupational diseases and accidents, their causes and solutions according to the safety plan.

CE7.5 Classify and characterize the different individual protective equipment and emergency programs according to the production schedule.

CE7.6 Explain an emergency program and possible response capacity in a food industry production unit, in accordance with applicable regulations.

Capabilities whose acquisition must be completed in a real work environment:

C1 from CE1.3; C2 from CE2.5; C3 from CE3.10; C5 from CE5.5.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Productive structure of the food industry

Sectors.

Types of companies. Size.

Productive systems.

Organization: Functional areas and departments.

2. Planning, organisation and control of production in the food industry

Basic concepts: definitions, evolution, and parts that integrate it.

Importance and objectives: differences between planning and control.

Sharing of competencies and functions.

Production programming: programming objectives. Programming techniques: PERT, CPM, ROY. Terminology and symbology in the programming. Programming of production in a random context. Risk and uncertainty. Project programming according to cost.

Management and control of production: information needs. Material needs. Human resources: classification and measurement methods. Management and management of human teams: relations, assignment of tasks, advice, motivation and assessment of personnel. Equipment, machinery and facilities in the food industry. Ability to work. Areas of work: posts and functions. Production launch.

3. Process control, cost management in the food industry. Applicable rules in the food industry

Control Types.

Standards making.

Measurement of standards and patterns.

Correction of errors: responsibilities.

Error Analysis. Preventive control.

Elements, parameters, and constants to develop preventive maintenance of production machines.

General cost concepts.

Goods and equipment costs. Calculation.

Labor costs.

Production and end product costs. Calculation.

Control of production costs.

Occupational Risk Prevention Audits.

Job Risk Prevention Plans according to applicable regulations.

Preventive maintenance plans. Construction of the same.

Security in the food industry and emergency situations, as applicable.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Mastery of knowledge and techniques related to the programming and management of production in the food industry, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 3: QUALITY AND ENVIRONMENTAL MANAGEMENT IN THE FOOD INDUSTRY

Level: 3

Code: MF0558_3

Associate with UC: Cooperating in the implementation and development of the quality plan and environmental management in the food industry

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Recognize the quality plan of the company and its relation to the quality policy of the company.

CE1.1 Describe the main techniques and tools used in quality management.

CE1.2 Relate quality objectives with possible techniques to use.

CE1.3 Identify and apply the most commonly used statistical tools in quality control.

CE1.4 Recognizes the main models of quality systems, identifying the elements that integrate them and the necessary steps for their implementation and development.

CE1.5 In a practical scenario, of developing company quality objectives, according to the established management model:

-Describe quality objectives, verifying information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the objectives imposed in the company's quality policy.

-Verify the quality management documents that exist in the company, checking their definition of definition, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the quality management system of the company and the reality of the company.

C2: Analyze the company's environmental management plan, in accordance with the established environmental management system.

CE2.1 Classify the food industries with respect to the impact of their activities on the environment.

CE2.2 Group and order the types of waste discharges and other impacts generated by the food industry according to their characteristics, the amount produced and the danger to the environment.

CE2.3 Identify environmental protection regulations, points related to the different environmental risks of the food industry and interpret its content.

CE2.4 Rate the incidence that the company has the adoption of the mandatory protection measures provided for in the environmental regulations, recognizing the influence of environmental management in the technological evolution of some procedures of elaboration of the food industry.

CE2.5 Describe the methods of environmental prevention and control used in the food industry.

CE2.6 In a practical scenario of implementing the environmental management plan in the company:

-Define the environmental objectives of the company, according to the environmental management system of the company and verify the information flows between departments.

-Establish motivation strategies for the company's staff in order to achieve the objectives imposed in the company's environmental policy.

-Verify the quality management documents that exist in the company, checking their definition of definition, and that the language used is accessible to all members of the organization.

-Rate the proposed plan and make proposals for improvement, according to the quality management system of the company and the reality of the company.

-Describe the systems, most used in companies, in the treatment of waste, byproducts and discharges.

C3: Develop quality and environmental records, proposing actions to improve the process and the product.

CE3.1 In a practical process of manufacturing process by product and process technical information, and by company quality objectives:

-Determine the basic requirements and general characteristics of supplies and procedures for their control, such as sampling, test equipment, operating modes, acceptance or rejection criteria, test results and test frequencies.

-Develop a process control plan, identifying: control points and variables or parameters to be controlled, such as inspection procedures for each control point, conditions and frequency of sampling, necessary equipment or inspection instruments, as well as the mode of operation and the recording of the results.

-Identify those responsible for taking action decisions in each of the most likely cases of deviation from the ideal manufacturing conditions.

-Prepare for a given inspection point a control result record tabs.

-Determine the treatments of non-compliant materials and products.

-Determine the mechanisms that ensure the flow of information.

-Select the appropriate operations for waste recycling.

CE3.2 In a practical scenario of a certain stage of the manufacturing process with the technical information and product characteristics of inputs and outputs:

-Identify key quality indicators for the completion of the self-assessment process.

-Define proposals for measuring and evaluating the indicators of quality and environmental impact identified.

-Define the basic characteristics for continuous improvement and its application to the practical scenario.

-Interpret the results performed with report on them, and the proposed corrective measures.

-List the types of environmental problems that need to be addressed at that stage and evaluate the results of the measures to minimize the impact.

C4: Characterize and apply control procedures for operations where there are potential hazards of food contamination, as well as hazard analysis and critical control points (HACCP) systems.

CE4.1 Explain the general concepts of the hazard analysis system and critical control points and detail the steps followed to consider a possible failure as a critical point.

CE4.2 Identify and manage the methodology used in the detection of critical points, valuing the importance that the food industry processes have the existence and control of the critical points.

CE4.3 Develop and evaluate a plan for risk analysis, identification and control of critical points for a particular food product, complying with the generic measures established.

CE4.4 Determine how the resolution and follow-up of non-conformities or incidents are carried out.

CE4.5 In a scenario of production, packaging and packaging:

-Recognize the hazards associated with the operations sequences that make up the process and determine whether they are critical control points, according to the decision tree.

-Evaluate the dangers and propose preventive measures for their control.

-Perform a management table where all hazards, critical control points, preventive control measures, surveillance and verifications are identified.

-Determine the critical limits associated with each hazard based on the operations that make up the process.

-Verify the existing hygiene management documents in the company, checking their definition degree and that the language used is accessible to all members of the organization.

-Verify the implementation of general hygiene plans (use of drinking water, cleaning and disinfection, pest control, maintenance of facilities and equipment, traceability of products, food handling, certification of suppliers, good practices for handling and waste management and waste water).

-Rate the implementation and follow-up of corrective and preventive actions.

C5: Analyze the legal requirements and quality and food safety regulations that a particular product must meet to ensure consumer safety.

CE5.1 Verify and verify compliance with existing legislation affecting the product.

CE5.2 Identify voluntary and mandatory standards that affect the product.

CE5.3 Check that their dissemination has been made to all the company's jobs, in accordance with the existing legislation affecting the product.

CE5.4 To verify the implementation of the voluntary regulations and to enforce them, operating on the basis of them and guaranteeing certification.

CE5.5 Distinguished procedures and documentation used for approval, certification and standardization on quality issues.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.5; C2 with respect to CE2.6; C3 with respect to CE3.1 and CE3.2; C4 with respect to CE4.4; C5 with respect to CE5.1 and CE5.4.

Other capabilities:

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Demonstrate flexibility to understand changes.

Propose alternatives with the aim of improving results.

To be able to evaluate new technologies (robotics, nanotechnology, biotechnology, advanced materials) and its implementation in the food sector, not only with technical but also ethical criteria.

Update permanently, when evaluating, the technology or technology used and to propose new techniques according to the criteria of best available techniques.

Contents:

1. Quality and Productivity in the Food Industry

Fundamental concepts: perceived quality, process quality, product quality. Quality of service. TQM. The PDCA cycle. Continuous improvement. Kaizen. 5S.

The mechanisms for improving food quality. Corrective and preventive actions.

The formulation of the "Plans for improvement" and "annual objectives".

2. Quality Management System in the Food Industry

Planning, organization, and control.

Quality Management System (GSC) documentary support: Quality manual. Quality procedures. Certification of Quality Management Systems.

Quality costs: quality cost structure. Valuation of cost data.

Normalization, certification and approval.

International standards applicable in the field of quality.

International regulations applicable to environmental management.

Quality assurance systems in Europe and Spain.

Models of Excellence (Malcom Baldrige; EFQM). International and national quality awards. (EFQM).

Principles of process management.

Internal and external audits.

The quality of the purchases.

Quality in production and services.

Quality in logistics and after-sales: claims from internal and external customers. Assessment of customer satisfaction.

Traceability.

Integration of quality systems.

Framework list for export of food products.

3. Tools for the management of comprehensive quality in the food industry

Quality indicators.

Determination of quality indicators: identification of quality factors and problems: problem analysis techniques. Cause-effect diagrams. Histograms. Pareto Analysis. Scatterplots.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. I show. Sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Reliability.

4. Environmental management in the food industry

Introduction to environmental management.

The environment: assessment and current situation.

Planning, organization and control of environmental management.

Documentary support of the Environmental Management System (EMS): determination of environmental aspects. Certification of the EMS.

Costs of non-environmental quality: cost structure of non-quality. Valuation of cost data.

Normalization, certification and approval.

European, national, regional and local regulations, in force in the field of environmental quality.

Models of Excellence (Malcom Baldrige; EFQM). International and national awards for environmental quality. (EFQM).

5. Tools for environmental quality management in the food industry

Indicators of environmental aspects.

Determination of indicators: identification of environmental aspects: techniques for analysis of environmental aspects. Cause-effect diagrams. Histograms. Pareto Analysis. Scatterplots.

Statistical control of processes: causes of variability. Common causes and special causes. The process in the control state. Show: sample tables. Capacity analysis. Control charts. Process statistical control software packages.

Statement of non-conformities.

Reliability.

Implementation and development of EMS: structure of responsibilities. Diagnosis of the situation of departure. Information required. Planning of activities. Description and characterization of residues, effluents and emissions and other environmental aspects. Equipment and facilities for the treatment of waste, effluent and emissions and other environmental aspects. Best techniques available.

Environmental training plans: objectives. Information and training actions. Methodology and support resources. Monitoring and evaluation of a training plan. Proposals for improvement.

Emergency plans.

SGMA assessment and audits: audit of the environmental management system. Planning. Detection of non-conformities and improvement proposals. Certification process.

Methodology for the elaboration of an Environmental Manual (company policy and commitment).

6. Hazard analysis and Critical Control Points in the food industry. Applicable rules

Existing legislation on food health.

Legal framework in the European Union.

Legal framework in Spain.

Self-control manual.

General Hygiene Plans (prerequisites): use of drinking water suitable for human consumption.

Control of allergens, control of genetically modified organisms (GMOs) and control of foreign bodies.

Cleansing and Disinfection. Control of Pest. Maintenance of facilities and equipment. Traceability, traceability of products. Training of handlers. Certification to suppliers. Guide to Good manufacturing or handling practices. Waste and by-products management.

Hazard analysis and critical control points.

Elaboration of the documentation.

Product Alert or Withdrawal System.

The integration of the HACCP into the company's quality systems.

Designations of Origin, current regulations and other internal application documents.

Protected Geographical Identification, current Regulation and other internal application documents.

Obtaining the final product according to Integrated Production practices.

Obtaining the final product according to Ecological Production practices.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to cooperation in the implementation and development of the quality plan and environmental management in the food industry, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 4: PROCESSES IN THE MEAT INDUSTRY

Level: 3

Code: MF0765_3

Associate with UC: Develop processes and determine operational procedures for slaughter, slaughter and cutting of slaughter animals, as well as for the production of meat products and preparations

Duration: 120 hours

Assessment Capabilities and Criteria:

C1: Analyze the processes that are carried out at the reception, the slaughter, the slaughter of animals for the slaughter and the cutting of the channels, as well as their influence on the results obtained in the meat industry.

CE1.1 Recognize and enforce the hygienic-sanitary conditions laid down in the regulations for slaughterhouses and cutting rooms.

CE1.2 Identify the requirements of the different species of supply during their transportation, rest in blocks and management in the slaughterhouses, taking into account the regulations on animal welfare.

CE1.3 To recognize the operations that integrate the lines of slaughter and slaughter of the different species, as well as the regulations that regulate the activity in these establishments.

CE1.4 Identify the documentation required for the reception of the animals in slaughter and for the transport of the meat channels and parts to the meat industries or to direct sales establishments.

CE1.5 Different species of slaughter, birds and game, their channels, meat pieces and offal and the necessary conditions for conservation and maturation.

CE1.6 Classify the channels according to the parameters fixed, fat and conformation (SEUROP), for each species and mark the same and their offal by the current regulations.

CE1.7 Relate the conditions of management of the animals, of their slaughter, of the fishing of the canals, as well as of the cooling in chambers and maturation of the channels, with the alterations that take place in the meat.

CE1.8 Identify activities in support of the inspector's and postmortem inspection of official veterinarians, as well as collecting meat samples for further analysis.

CE1.9 Specify the management of specific risk materials and other seizures resulting from the veterinary inspection function.

C2: Analyse the characteristics and properties of the meat and non-meat raw materials, auxiliaries and products in progress and their influence on the processes of the meat products and preparations industry.

CE2.1 Identify raw materials, auxiliaries, materials, products in progress and finished in the meat industry.

CE2.2 Recognize the different types of casings to be used in the manufacture of fermented meat derivatives and identify the most suitable for each sausage, depending on the quality characteristics of the sausage.

CE2.3 Identify the usefulness of the various raw and auxiliary materials in the processing and packaging process and interpret the regulations that define the composition of the different products and their labelling.

CE2.4 Recognize the procedures, parameters and techniques used to determine the quality and classification of meat, fats, blood, offal, auxiliary materials, products in progress and finished products of the meat industry.

CE2.5 Relate finished products with the characteristics of the various raw materials, auxiliaries, additives and materials involved in their preparation and packaging.

CE2.6 Describe the evolution and transformations that occur in the different raw materials and meat products and preparations during their processes of elaboration, curing, drying and storage.

CE2.7 Identify the requirements and incompatibilities of storage and expirations of the various raw materials, auxiliaries, materials and products in progress and related to the conditions to be met by the premises and with the care and checks to be carried out.

CE2.8 Identify the additives that can be used in those types of products and the doses allowed by the food regulations.

CE2.9 In a scenario of raw material analysis, which provides the characteristics of the end product to obtain:

-Establish the relationship and specifications of raw materials, auxiliaries, additives, packaging materials and packaging and other necessary to achieve the final product.

-Determine the degree of freshness of the raw material and the auxiliary materials.

-Establish the methods and means required for the determination of their suitability, and in case of deviations determine the possibilities of use.

-Determine the conditions, care and periodicity of controls during the storage of both the first and the products.

C3: Identify and develop the industrial processes of reception and processing of meat products and preparations.

CE3.1 Describe the main processes and procedures used, pointing out the basic stages and operations of which are composed:

-Reception and classification of meat and fats.

-Getting and conditioning meat and fats.

-Previous treatments.

-Elaboration of preserved and semi-preserved meat.

-Pates, fiambres, fine pastes.

-Elaboration of fresh meat derivatives.

-Elaboration of fermented raw meat derivatives.

-Elaboration of meat and adobe salons.

-Elaboration of heat-treated meat derivatives.

-Preparation of prepared, cooked and cooked dishes.

-Elaboration of smoked products.

-Elaboration of frozen, deep-frozen and refrigerated.

-Elaboration of dried, freeze-dried products.

-Obtaining irradiated products.

-Obtaining meat meal.

-Elaboration of meat derivatives for animal feed.

CE3.2 Identify the purposes of each stage and operation and relate them to the transformations suffered by raw materials and products.

CE3.3 Identify the physico-chemical and microbiological principles on which the different operations and basic treatments used in the meat products and preparations industry are based.

CE3.4 Associate with each stage and operation the necessary machines and equipment, the conditions of execution and the parameters for their control.

CE3.5 Identify the specific characteristics of the processing of products with protected designation of origin or geographical identifications.

CE3.6 In a practical development scenario of a manufacturing process, based on the given conditions:

-Uncompose the process in the required phases and operations, determine its sequence, and establish the product flow.

-List the required machinery, equipment and tools, set the conditions and regulations of employment and incorporate the first level maintenance operations to be carried out and the security measures to be respected.

-Identify the elementary composition and capabilities of machines and equipment used in the execution of operations and basic processing of meat derivatives.

-Propose the plant distribution of the equipment taking into account the sequence of operations and outputs and product entries.

-Relate the requirements and consumption of the machines and equipment of basic operations with the auxiliary services or facilities and their potentialities.

-Set the cleaning conditions for the area, equipment, and machines.

-Drill down for each operation times, development conditions, parameters and their margins to control.

-Specify the quality characteristics and tolerances to be controlled.

-Carry out all records for the Traceability Tracking Plan.

C4: Analyze the packaging and packaging processes used in the meat products and preparations industry relating to the product and its destination.

CE4.1 Describe the packaging processes and procedures that are made from containers formed on the outside, characterizing the machines and equipment used in the packaging as well as in the packaging itself.

CE4.2 Describe the packaging processes and procedures that are performed with simultaneous formation of the packaging during the process, characterizing the machines and equipment used in each case.

CE4.3 Describe the main packaging processes carried out in the meat products and preparations industry relating to the product to be protected and the destination of the product, characterizing the machines and equipment.

CE4.4 Relate the influence of changes in the conditions or packaging materials, with the subsequent preservation and safety of the products.

CE4.5 In a scenario of developing a packaging-packaging process, in which data is expressed on a batch of products, their type of consumption and destination:

-Identify the type of packaging and packaging to be used and the operations to be performed in the process.

-Perform correct product labeling in compliance with current regulations.

-Set the sequence of operations, list the machines and equipment to be used, and their spatial distribution.

-Set the handling conditions, the reglages to be performed, the parameters to be controlled, and the checks to be performed.

-Incorporate the first-level maintenance operations to be performed and the security measures to be respected.

-Set the cleaning conditions for the area, equipment and packaging-packaging machines, including auxiliary facilities.

-Carry out all records for the Traceability Tracking Plan.

C5: Describe the processes of morbid alteration of the meat products and preparations, the originating causes, the resulting consequences and the corresponding prevention measures.

CE5.1 Identify and compare the basic composition of the meat derivatives and differentiate their specific components and their particular properties.

CE5.2 Calculate and compare the nutritional value and quality of meat products and preparations.

CE5.3 Characterize the main types of microorganisms and parasites present in meat products and preparations, their living conditions and mechanisms of reproduction and transmission and the transformations they cause.

CE5.4 Recognize physical and chemical agents capable of causing alterations in meat products and preparations.

CE5.5 Relate changes in the composition or properties of meat products and preparations with the loss or decrease of their quality and their nutritional value and, where appropriate, with the poisonings or toxicinfections that it may cause.

CE5.6 Justify the hygienic requirements that the regulations impose or advises for the facilities, for the equipment and for the people involved in the elaboration or handling of products and meat preparations.

CE5.7 Interpret the regulations and introduce improvements to the hygiene practice guidelines required for the meat industries.

C6: To analyze and develop technical documentation related to the product and process of manufacturing of meat products and preparations and of slaughter, fishing and cutting.

CE6.1 Identify terminology and symbology, and their meaning, used in documents related to the product or processes.

CE6.2 In a scenario of analysis and completion of technical documentation, based on the following conditions:

-Recognize and interpret the documentation for products manufactured in the meat products and preparations industry.

-Specify and fill in the documentation used in process development and in the setting of procedures.

-Graphically reintroduce phase, block, bar, product flow, etc..

-Make the scandalous and calculations corresponding to the performance of the cutting and processing processes.

-Meet and monitor the records for tracking the traceability and Hazard Analysis systems and Critical Control Points.

Capabilities whose acquisition must be completed in a real work environment:

C2 with respect to CE2.9; C3 with respect to CE3.6; C4 with respect to CE4.5; C6 with respect to CE6.2.

Other capabilities:

Act quickly in problematic situations and not just wait.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Learn new concepts or procedures and effectively leverage training using acquired knowledge.

Contents:

1. Animals for slaughter in the slaughterhouse

Meat-producing animals: species of slaughter, birds and game.

Fundamentals of anatomy and physiology.

Appreciation of the animal's carnal fitness.

Animal assessment.

Classification in batches, applying the morphological and sanitary criteria.

Slaughterhouses and cutting rooms.

Technical-sanitary conditions of slaughterhouses.

Reception of the animals.

ante-mortem inspection: objectives, actions and consequences thereof.

Hygiene of animal transport and animal welfare conditions.

Processes for obtaining the meat (stunning, slaughter, fishing).

Cleaning and disinfection processes for installations and equipment.

Planning for the reception of animals.

Determination of the conditions for the handling and rest of the animals during and after their entry into the slaughterhouse.

Applicable animal welfare regulations.

Organization of operations at different phases of work at the reception of slaughter animals in the slaughterhouse.

Applicable animal health regulations for slaughter animals in the slaughterhouse.

2. Slaughter and slaughter of animals for slaughter

Organisation of production in slaughterhouses: slaughter of animals, sequence of operations and regulations, stunning or insensitisation, deangement or degurello.

post-mortem inspection: objectives, actions and consequences thereof.

Channel handling and assessment.

Marking and commercial classification of carcasses and offal.

Managing traceability items and records.

Hygiene and process security.

Cleaning and disinfection processes for installations and equipment.

Hygiene and process security programs.

Traceability, from the time of the arrival of the animals to the slaughterhouse.

Management of by-products of slaughter and cutting. Specific risk materials.

Classification of carcases (of cattle and sheep): depending on the fat and its conformation.

applicable Community rules SEUROP (superior, excellent, very good, good, less good and mediocre).

3. Characteristics of raw materials and auxiliary materials in the manufacture of meat products and preparations

The meat: concept, characteristics of the different meats: cattle, wool, sheep, goats, pigs and game birds.

Organoleptic characteristics of the meat: the pH of the meat.

The ability to hold water, grease, color, firmness, texture, terneza, aroma.

Biochemical and bacterial post-mortem parameters.

Commercial characteristics: permissible margins of tolerance of raw materials, supplier proposal.

Meat Defects: PSE (whitish, pale, soft and exudative, swine meat defects).

DFD (hard, dry and dark, defects in beef).

Influence on the elaboration of the different meat derivatives.

The muscle tissue. Meat technology.

histological constitution.

Chemical composition.

The process of maturation of the flesh.

organoleptic characters of the meat.

Characteristics of edible offal.

Fats.

How to store meat.

Conservation methods.

Specific equipment, composition, regulation, cleaning, user maintenance.

Storage times and temperatures.

Condiments, spices, additives and other aids.

Classification and identification. Features. Action in processes and products.

Applicable regulations.

Smoke. Guts.

Initial microbial cultures.

Additives. Additives permitted by the legislation in force.

Allergens (gluten, peanut and others).

Raw materials and auxiliary materials: staples, plastics and cardboard.

Products in progress and finished.

Packaging and packaging materials, labelling and packaging.

Other supplies of the meat products and preparations industry.

4. Conditioning the meat according to its subsequent destination

Slaughterhouses and cutting plants: technical and health conditions for cutting plants.

Teams and work items.

Debone, cutting of beef, horses, pigs, sheep, goats, birds, rabbits and hunting.

By-products of slaughter and cutting.

Self-control and traceability.

APPCC plans and prerequisites.

Traceability.

Quality systems.

Checking the health status of carnal and carnal parts: visual inspection, organoleptic.

Checking the pH and temperature values.

Hygiene and process security.

Cleaning and disinfection processes for installations and equipment.

Hygiene and process security programs.

Conditioning of carnal channels and parts: characteristics, parameters, operations and procedures involved.

scandalous.

Commercial classification of channels and offal.

Concept of scandalous.

Margins and sales price.

5. Processes for the production of meat products and preparations

Meat products and preparations: classification and characteristics.

Chemical constituents and immediate principles.

Alteration of the meat derivatives.

Products in progress and finished.

Types, denominations. Qualities. Regulations. Conservation.

Mixtures of additives and condiments for use in manufacture.

Processing processes. Transformations, procedures and equipment: process of preparation of meat pieces: classification, cutting, thawing, massaging, cutting, chopping.

Production processes for preserved and semi-preserved meat.

Processes for obtaining fresh meat products and preparations: meat pieces, fillings, minced meat.

Processes for obtaining cooked, cross-cured meat derivatives of refrigerated products.

Frozen and deep-frozen, salted and cooked meat, smoked, cooked and cooked products, fine pasta for sausages, fiambres and pates, for dried meat derivatives.

Meat meal collection systems.

Process of making gelatine.

Preparation procedures for sauces and government liquids.

Technical-sanitary regulations applicable to the production and marketing of meat products and preparations. Regulations.

Designations of origin, protected geographical identifications and other marks of meat quality. Applicable rules.

Physical-chemical principles for the transfer of matter, fluids and heat.

Operations common to processes. Equipment and machinery used. Principles of operation.

Cleansing, disinfection, disinterment and deratization of facilities and equipment.

General hygienic requirements for facilities and equipment.

Self-control systems.

Industrial process types: documentation.

Managing the documentation.

Fundamentals and basic operations in the processes of the meat products and preparations industry. Equipment and machinery.

Physical-chemical principles for the transfer of matter, fluids and heat.

Operations common to processes. Equipment and machinery used.

Operating principles.

Mechanisms for the transmission of heat and water vapour.

Transfer of matter.

Chemical reactions that take place in the manufacturing processes.

corresponding parameters, required for each operation (temperature, pressure, concentrations, among others).

Process of packaging and packaging of meat and meat derivatives: organization of the packaging and packaging process.

Ordered sequence of packaging, stages: the flow or direction of product advancement.

Operations and their sequence: teams and working methods.

Incoming and outgoing products.

Controls to be performed.

Packaging, labeling, and packaging materials.

Packaging, packaging, labels.

Types, models, classification.

Using products.

Packaging equipment.

Packaging and packaging process machinery.

Packaging and packaging processes.

Packaging procedures.

Packaging procedures: labeling and labeling, self-control and traceability.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the development of processes and the determination of operational procedures for the slaughter, slaughter and cutting of slaughter animals, as well as for the production of meat products and preparations, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 5: PRODUCTION OF MEAT PRODUCTS AND PREPARATIONS

Level: 3

Code: MF0766_3

Associated with UC: Control the production of meat products and preparations and their automatic production systems, as well as the slaughter, slaughter and cutting of animals

Duration: 150 hours

Assessment Capabilities and Criteria:

C1: Analyze the tasks of reception, selection, conservation and internal distribution of raw and auxiliary materials in the meat industry.

CE1.1 In a scenario of receiving raw materials, based on established conditions:

-Monitor the receive tasks.

-Control the internal distribution of meats, fats and other raw materials.

-Recognize and complete the documentation, and its content, that the incoming raw materials and auxiliary materials must be provided.

-Determine the organoleptic characteristics of meats and fats.

-Recognize the different species and meat pieces used in the elaboration process.

-Classify carnal and carnal pieces by categories.

-Check and assess the conditions of the means of transport.

-Interpret the symbols and coding systems of more current labels and labels in the sector and make the marking of the incoming goods to enable their later identification or localization.

CE1.2 In a practical assumption of receipt of raw materials and auxiliary materials for subsequent processing, based on the following conditions:

-Perform the unpacking or unpacking of the received materials.

-Rate errors or discrepancies in the status, quantity or quality of incoming raw materials and issue report on their acceptance, reservations raised or rejected.

-Handle the items of unloading of goods from the external means of transport and in their case place them correctly in storage.

-Set and control storage and storage conditions for incoming materials.

-Apply the methods of selection, cleaning, preparation or pre-treatment of the raw materials to enable their incorporation into the process by operating the corresponding equipment.

-Understand internal warehouse, processing, and internal shipments in the plant.

-Make the records of inputs and outputs for the raw and auxiliary materials store and justify the level of stocks.

-Adopt specific hygiene and safety measures in handling raw materials and auxiliary and handling equipment.

C2: Rate the operation and needs of production machines and equipment and monitor top-level maintenance operations.

CE2.1 Classify the different types of machines and equipment used in the manufacture and packaging of meat products and preparations according to the basic principles and elements that govern their operation.

CE2.2 Describe the elementary composition of the general types of machines and equipment used in the meat industry.

CE2.3 Differentiate between the components of machines and equipment which require routine maintenance or periodic replacement.

CE2.4 Distinguished between operations that can be considered as repairs and maintenance and within those that are classified as first level.

CE2.5 Interpret the instructions for the use and maintenance of the machines and equipment available and to recognize the documentation and the data to be completed for the control of its operation.

CE2.6 Identify and manage the tools and tools used in first-level maintenance operations.

CE2.7 Describe the anomalies, and their symptoms, more frequent that occur during the usual use of the most representative machines and equipment, discriminating those that require the intervention of specialized services in their correction.

CE2.8 In a practical scenario about equipment, machines, or their components, available, from a given condition:

-Recognize first-level maintenance needs.

-Select the most appropriate tools or materials to perform maintenance operations.

-Perform the various operations that can be considered as the first level, provided in the corresponding maintenance schedule.

-Perform, after the intervention, the appropriate operating checks.

C3: Specify water, air, cold, heat and power requirements for machines and processes and monitor the operation and maintenance of ancillary services that ensure their supply.

CE3.1 Describe the operation and capacities of systems and equipment for the production of heat, air, cold, water treatment and conduction, transmission of mechanical power and distribution and use of electrical energy.

CE3.2 Associate the various applications of the auxiliary services to the requirements of the machinery and processes of making a plant.

CE3.3 Relate the needs and consumption of the production equipment with the capabilities of the auxiliary services and deduce measures of rationalization in its use, optimizing the energy and water resources.

CE3.4 Identify devices and safety measures for the use of general and auxiliary services.

CE3.5 Recognize and perform user-level maintenance operations for the various equipment included in the ancillary services.

CE3.6 Carry out the start/stop operations of the auxiliary installations following the planned sequence and taking into account their function to comply with the working process as a whole.

CE3.7 Check the operability and handle the control and control elements of the auxiliary services equipment.

CE3.8 Recognize the signals (alarms, inadequate sounds, incorrect rhythms) that can indicate abnormal functions in the auxiliary services, identify the causes and evaluate the measures to be taken.

C4: Control the pre-treatment of the meat raw materials (selection, cleaning and cutting of carnal and carnal parts) according to the pre-established procedures for their subsequent industrial use or in commercial establishments.

CE4.1 Characterize the different cargirls, offal and channels of the species of supply and classify them according to their use in butchery or in the meat industry.

CE4.2 Constatar that the cutting, the obtaining of the meat pieces, the filleting, cutting or chopping of the pieces is done according to the programming, complying with the sanitary hygiene norms and with the highest possible performance.

CE4.3 Control that the correct expunge of the parts of the meat pieces that are not suitable for use as raw material of a certain meat product, such as the PSE meats (pale, soft and exudative), DFD (hard, firm and dry), bloody, and others.

CE4.4 To monitor the correct handling of the meat pieces, the hygiene of the utensils used in cutting and chopping to avoid cross contamination of the pieces, as well as the temperature of the room.

CE4.5 In a practical scenario of checking the thawing process, for those materials that are so receptive:

-Track the appropriate temperature and time parameters.

-Verify that traceability is maintained at all times throughout the packaging of meat and meat products and preparations.

C5: Control the preparation and incorporation of substances (salons, government liquids, sauces, oils, preservative solutions, additives, species, crops, liquid fumes) to stabilize the meat products and preparations, according to the work instructions.

CE5.1 Check that the ingredients, such as: salt, curing salts, oils, dressings, condiments, spices and additives, meet the necessary requirements and are used in the dosage indicated in the formulation and in the case of additives, by the legislation in force.

CE5.2 Oversee, according to its formulation, the preparation of dry salons, brines, adobos, government liquids and preservative solutions.

CE5.3 Select the equipment and conditions of application, depending on the method to be used (immersion, injection, massaging, dosing) and according to the manual of procedure and work instructions.

CE5.4 Check that the parameters (time, concentration, dose, penetration) are maintained within the tolerated margins, taking, in case of deviation, the corrective measures set out in the instructions of the operation.

CE5.5 Verify that the sauces of various types for the preparation of cooked and cooked dishes acquire the consistency, the flavor and the color that characterizes them according to the established specifications.

CE5.6 Verify that the starter crops used for curing some sausages are adequate and that the most technologically correct doses are used.

C6: Apply the techniques for the production of meat products and preparations (preserved, semi-preserved, salted, acidification, freezing, cooling, drying, pates, cooked and pre-cooked dishes, smoked, textured protein concentrates and others), operating the machinery and production equipment correctly, carrying out quality control according to the established references.

CE6.1 In a practical scenario for the production of a meat product, on the basis of given conditions:

-Recognize the sequence of operations that make up the process, each associating the necessary machines and equipment.

-Identify for each operation the conditions of execution, the parameters to be controlled, its appropriate values and the actions to be performed in case of deviations.

-Point out the machines and equipment involved in the process by cleaning, watering and making necessary changes.

-Review the characteristics of raw materials and auxiliary or semi-processed products, which are part of the process, to check their suitability.

-Review the preparation and incorporation of substances (salons, adobos, curing salts, starter crops, government liquids, oils, preservative solutions).

-Perform or secure the process power at the correct points, times, and amounts.

-Perform the start and stop of the process by following the established sequence of operations.

-Control the good progress of the process by performing the relevant tests and checks and acting correctly in response to the measurements obtained.

-Collect or monitor that the evacuation of by-products, waste and discarded products in quality controls is done in an appropriate way by avoiding undesirable accumulations or contamination.

CE6.2 In a practical scenario of producing a meat product and starting with quality instructions:

-Identify the activities and equipment required to perform the specified quality tests.

-Take samples at points, with frequency and in marked conditions.

-Prepare the samples for direct reading or laboratory submission.

-Compare the results obtained with the expected results, interpreting the deviations and carrying out, if necessary, the appropriate actions.

-Check with the established frequency of operation and accuracy of measurement and control equipment.

-duly document the tests carried out and the results obtained.

-Carry out the fulfillment of the traceability records and all the corresponding Hazard Analysis Systems and Critical Control Points.

-Keep all records in the Hygiene Plan.

-Verify that the products produced correspond to the specifications that are determined in the quality instructions.

C7: Control the packaging and packaging operations of meat products and preparations, verifying the handling of available equipment and the storage of finished products.

CE7.1 In a scenario of packaging and packaging of a meat product, on the basis of given conditions:

-Recognize the sequence of operations that make up the process and associate the required teams with each one.

-List the parameters to be controlled, their appropriate values, and the actions to be performed in case of deviations.

-Point out the machines involved in the process by cleaning, watering and changing the necessary formats.

-Review the characteristics of packaging, packaging materials, packaging and packaging materials that are part of the process to check their suitability.

-Review the characteristics of the products that enter the process to check their suitability.

-Perform the start and stop of the line or equipment by following the sequence of operations set.

-Control the good progress of the process by performing the tests and checks of filling, closing, labeling, forming and presenting, acting correctly in response to the measurements obtained.

-Collect and move debris from discarded materials and products in quality controls to avoid undesirable accumulations.

-Adopt specific hygiene and safety measures in the handling of meat derivatives and the handling of machines and equipment.

CE7.2 In a scenario of storing meat derivatives, on the basis of given conditions:

-Check that the transfer of the channels, meat pieces or finished meat products to storage or from the warehouse is properly handled by means of the available means.

-Check that the incoming meat products and preparations for the warehouse bear all the indications and marks established for their identification and monitoring of the traceability system.

-Order the finished meat derivatives, according to the lots, codes and marks, in the corresponding space, and in the correct position for their subsequent localization and handling and avoiding putrid due to excessive accumulation of sausages due to the inadequate disposition.

-Set and control the environmental conditions (temperature, humidity, air speed) to be met by the different areas or chambers of the warehouse according to the requirements of the products to be stored and the phase of the drying process or stupage in which they are located.

-Control the hygienic condition of the drying chambers of sausages and hams, avoiding contamination by moulds and harmful parasites.

-periodically review the status and expiration of stored meat derivatives, detect alterations, deduce the causes, and establish measures for their reduction or elimination.

-Adopt specific hygiene and safety measures in the handling of meat derivatives and in the handling of machines and equipment.

-Recognize and complete the documentation, and its content, that the meat derivatives should be provided for their expedition.

-Perform stock control by recording the movements, justifying the stocage, and performing inventory counts and contrasts.

C8: Control the application of the hygiene and occupational safety and emergency rules in the operations of the processing of meat products and preparations.

CE8.1 Recognize and interpret the standards and measures of hygiene and safety established in the meat industries.

CE8.2 Correct habits and behaviors that pose risks to people and materials in the workplace.

CE8.3 Identify the safety and emergency signals and measures in the line or plant for the production of meat derivatives, checking that they are located in the appropriate places.

CE8.4 Verify that in the process tasks and operations the hygiene and safety standards are met, correcting, if any, the observed anomalies.

CE8.5 Interpret possible emergency situations and describe expected responses using the means and actions established for these contingencies.

CE8.6 Recognize the various occupational diseases that can be acquired in a slaughterhouse by means of which the most appropriate preventive measures can be identified and implemented.

CE8.7 In a practical accident control scenario, based on the following conditions:

-Recognize alarms, warnings, and requests for help to be made.

-Apply first aid, following established procedures.

-Determine the shipments to be carried out, if appropriate, and the appropriate form and medium.

-Prepare the report or accident part, following the instructions received for the purpose.

C9: Carry out production control in the production of meat derivatives from automated central panels, varying the parameters needed to obtain production in pre-fixed quantity and quality.

CE9.1 In a practical scenario of control of the production of meat derivatives, on the basis of given conditions:

-To analyze the automated production systems used in the meat industry, relating the different elements that compose them with their intervention in the process.

-To differentiate and recognize the different process control systems (manual, automatic, distributed) and their applications in the meat industry, interpreting the nomenclature, symbology and codes used in the process control.

-Recognize the main devices and elements that are needed in the meat industry for the automation of manufacturing and describe its function and explain the concept and applications of programmable and manipulative automatons.

-Handle programming languages in the most common meat industry used with automatons and handlers.

CE9.2 Interpret and elaborate (in basic form) programs of manipulators and programmable automatons for the production of meat products and preparations from the manufacturing process, the technical and production information.

CE9.3 In a scenario of automated production of meat derivatives, on the basis of given conditions:

-Develop the program (basic), making the necessary configuration for subsequent parameterization.

-Enter the data using keyboard/computer or programming console, using the appropriate language.

-Perform program simulation on screen and machine (empty), determining existing faults.

-Make the necessary corrections and adjustments to the program.

-Archive/save the program to the appropriate media.

CE9.4 Identify and perform the operations of preparation and maintenance of the elements of measurement, transmission and regulation and automatisms.

CE9.5 In a practical scenario of an approach to new production needs, product change or format, based on given conditions:

-List the conditions and parameters required for them.

-List the changes to be made to the system to adapt to the new conditions.

-Perform the adaptation by setting new conditions.

-Control the correct collection of instructions and start of the program and process.

-Control the subsequent operation of the same.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.1 and CE1.2; C2 with respect to CE2.8; C4 with respect to CE4.5; C6 with respect to CE6.1 and CE6.2; C7 with respect to CE7.1 and CE7.2; C8 with respect to CE8.7; C9 with respect to CE9.1, C9 with respect to CE9.1, CE9.3 and CE9.5.

Other capabilities:

Act quickly in problematic situations and not just wait.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Contents:

1. Control of the reception and storage of meat raw materials and auxiliary materials

Quality criteria for meat raw materials and auxiliary materials.

Meat quality criteria: appearance, temperature, quantity of fat, type of piece.

Quality criteria for ingredients and additives: technical characteristics, suitability and purity.

Quality criteria for packaging and packaging materials.

Organization of the reception and storage of meat raw materials and auxiliary materials: programs and production processes.

Operations for the reception and storage of commodities of meat raw materials and auxiliary materials.

Controls to be performed during the reception of raw materials, ingredients, additives and auxiliary materials.

Documentation for the entry and exit of goods, fulfillment.

Identification of goods received for later use.

Storage conditions for raw materials and auxiliary material.

Fixing and controlling conditions for the preservation of raw materials and products.

Storage and storage conditions.

Availability of cooling, freezing, drying chambers.

Download equipment from the means of transport.

The internal move: features.

2. Control of the preparation, cleaning and maintenance of machines and equipment in the cutting, processing and packaging of meat products and preparations

Machinery and equipment for cleaning and disinfection in the meat products and preparations industry.

Types of machinery and utensils: operation and basic elements, electronic components.

Ancillary facilities in the meat products and preparations industry: maintenance, management and regulation.

Centralized and stand-alone cleaning facilities.

Water conditioning.

Cleaning and disinfection plans in the meat products and preparations industry.

Dosing cleaning agents: design and implementation.

Product types: detergents, disinfectants, descaling.

Maintenance in the industry of meat products and preparations: types, levels, objectives.

Tools and tools: more frequent maintenance operations.

Machinery and equipment in the meat products and preparations industry.

Machines and equipment involved in the slaughter, slaughter and cutting of animals: description and characteristics.

Utensils and elements of frequent use in the slaughterhouse and in the living room and cutting: handling and precautions in use.

Machinery and equipment for packaging, labelling and packaging of meat parts and derivatives: characteristics, operation and control of machinery and packaging equipment.

Control of maintenance of ancillary facilities and services: maintenance of ancillary facilities and services in the manufacture of meat products and preparations: types, levels, objectives.

3. Ancillary facilities and services in the meat products and preparations industry

Water conditioning: heat generation (water and steam), fuels and tanks, installation conditions, handling precautions, steam boilers.

Driving hot water and steam to the processing equipment: controls in the distribution.

Devices and security measures in auxiliary services. Identification of the distribution and regulation of auxiliary equipment and facilities.

First level maintenance of ancillary services in the meat products and preparations industry.

Detection of abnormal performance and assessment of corrective measures.

Heat changers: operation and use.

Air production: pneumatic functions and use, the basis of the compressed air production compressors.

The auxiliary services and their applications in the operations of fishing and cutting and in the processes of processing of meat derivatives: optimization of energy and water resources, measures of rationalization and saving.

4. Control of the conditioning and prior preparation of the meat for use in the production processes

Control parameters for conditioning and prior preparation of the meat: realization. Execution of "in-situ" tests, objective of the tests.

Tests during the conditioning of raw materials.

Destination of the expurges (rejected parts) to the places indicated to the effect: disposable discharges, disposal, use for animal feed, others.

Piece and preparation of meat pieces.

Cutting operations of the channels of different species of slaughter animals: preparation of offal.

Processing of (filetling, dicing, or chopping of the meat pieces.

Classification of parts and offal. Health and quality criteria.

Preparation of parts for industrial use.

Thaw, filetated, chopped.

Meat parts production processes: operating procedures.

Machinery and cutting, filleting and chopping equipment.

Machinery and equipment for the preparation of offal.

Applicable regulations and quality control and food safety of meat parts.

Applicable technical-sanitary regulations applicable to the production and marketing of fresh meat.

5. Control of ingredients and additives for the production of meat products and preparations

Ingredients and additives used in the production of meat products and preparations: concepts and types, colouring additives, additives other than colours and sweeteners; preservatives, antioxidants, emulsifiers, sweetener additives.

Gases in the food industry.

Specific applicable regulations.

Spices and seasonings.

Preparation of ingredient mixtures in the production of meat products and preparations.

Formulation and preparation of dry salons, brines, adobos, government liquids and preservative solutions.

Traceability systems for additives, ingredients and samples.

Facilities and equipment in the production of meat products and preparations.

Machinery and equipment for dosing, weighing and mixing of ingredients and additives.

Starter Crops.

6. Monitoring the implementation of the processes for the production of products and processed meat

Products in progress and finished in the industry of meat products and preparations: types, names: qualities, regulations, conservation.

Processing processes: transformations, procedures, and equipment.

Production processes for preserved and semi-preserved meat.

Processes for obtaining fresh meat products and preparations: meat pieces, fillings, minced meat.

Processes for obtaining cooked, cross-cured meat derivatives of refrigerated, frozen and deep-frozen products, of salted and cooked meat, smoked, cooked and precooked products, fine pasta for sausages, fiambres and pates, of meat derivatives.

Packaging: Self-control and traceability.

Applicable Packaging Regulations.

Checking performance ratios (in quantity and quality): times and consumption, expected costs, causes of possible failures, corrections in the distribution of resources and allocation of jobs.

Indicators of operational processes in the meat products and preparations industry: production lots, times, temperatures, pressures and treatment wetties. Other conditions.

Weights and losses during processing.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the control of the production of meat products and preparations and their automatic production systems, as well as the slaughter, slaughter and cutting of animals, which shall be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.

TRAINING MODULE 6: ANALYTICAL AND SENSORY CONTROL OF MEAT AND MEAT PRODUCTS AND PREPARATIONS

Level: 3

Code: MF0767_3

Associate with UC: Apply analytical and sensory control techniques for the processing of meat products and preparations

Duration: 60 hours

Assessment Capabilities and Criteria:

C1: Check the sampling of meat and other raw materials and the intermediate and final product of the meat industry for the analytical control of the production process, as specified in the technical instructions.

CE1.1 Recognize and apply different technical instructions for sampling of:

-Channels.

-Raw materials from the meat industry.

-Auxiliary materials.

-Intermediate products for the production of meat products and preparations.

-End Products.

CE1.2 Control the representativeness and homogeneity of sampling by applying the quality standards established for meat and meat products and preparations.

CE1.3 Check according to the Quality Plan of the meat product, the number of samples to be taken, the shape, the instruments and the work instructions, as well as the working conditions.

CE1.4 Verify the correct sampling according to the official protocol for meat and meat products and preparations, making sure to leave a well identified and stored counter.

CE1.5 Explain precautions to be taken into account in the taking of meat samples, viscera and meat products and preparations, and suitable conditions for their storage and transport.

C2: Apply quality control instrumental techniques by performing appropriate physical and physical-chemical tests for meat and other raw materials and auxiliaries and meat products and preparations.

CE2.1 Interpret instructions for using measuring instruments of physical-chemical parameters related to meat and meat products and preparations (terneza, density).

CE2.2 Describe the fundamental parts of different instruments of instrumental analysis using diagrams, determining what each part is used for.

CE2.3 Define the parameters to be controlled/optimize for the correct use of the required instrument, in relation to meat and meat products and preparations.

CE2.4 In a practical scenario of quality control by physical and physical-chemical tests, based on a given condition:

-Perform qualitative and quantitative chemical analysis of the components of the meat products and preparations, correctly using the required laboratory material and reagents, and performing the numerical and/or graphic calculations required to obtain the results.

-Interpret the results obtained from the analysis of the meat and its derivatives by relating, by means of numerical calculations and/or graphical methods, the measured parameters.

-Check that the analytical reports made correspond to the order requests made to the lab by other factory departments.

-Control all records and results obtained in the analysis of meat and meat products and preparations, verifying their correct location and support.

-Check the acceptance and rejection limits of the meat production process and the associated corrective measures in case of deviation.

-Identify calibration techniques for simple, qualitative and quantitative analysis instruments, applying the uncertainty calculations associated with each case.

C3: Apply the techniques of microbiological analysis and identification of parasites in channels, viscera, meat and meat products and preparations.

CE3.1 Relate the microbiological fundamentals with the techniques used for the control of meat and meat products and preparations.

CE3.2 Describe and correctly perform basic microbiology work techniques for meat and meat products:

-Handling of microbiological samples.

-Preparation of culture media.

-Preparation of decimal dilutions of the sample.

-Siege and isolation.

-Incubation.

-Tintion and observation under a microscope.

-Biochemical tipation.

CE3.3 Describe and correctly use waste disposal techniques derived from microbiological analyses: cleaning, disinfection and sterilisation of material and culture media.

CE3.4 Interpret and apply standard written procedures for the microbiological and parasitological analysis of meat, viscera and meat products and preparations.

CE3.5 Describe and perform the necessary procedures and calculations to perform micro-organism counts and presence/absence testing of microorganisms in meat and meat products and preparations: clostridia, coliforms, moulds, staphylococci, salmonella, shigella.

CE3.6 In a practical case of microbiological analysis, based on the following conditions:

-Apply the microbiological analysis process under sterility measures to avoid unnecessary contamination and risk.

-Perform procedures for the detection and identification of parasites: in meat, viscera, canals and meat products and preparations.

-Control the records and results obtained, verifying their correct location and support.

-Check the acceptance and rejection limits of the production process and associated corrective measures in case of diversion for microbiological analysis of meat and meat products and preparations.

C4: Characterize and apply the sensory and instrumental methods for determining the organoleptic characteristics of the meat products and preparations.

CE4.1 Enunciate and describe the sensory attributes of meat products and preparations.

CE4.2 Relate the sensory attributes of the meat products and preparations with their physiological bases.

CE4.3 Describe and perform the types of tests and the phases of preparation, performance and evaluation of a sensory analysis (tasting) of meat products and preparations.

CE4.4 Describe and apply the technical scientific bases of the measurement of physical-chemical parameters related to sensory attributes of the meat and its derived products.

CE4.5 Relate by numerical calculations and/or graphs the physical-chemical parameters with the sensory characteristics of the meat products and preparations.

CE4.6 Classify meat and meat products and preparations, depending on their organoleptic characteristics in order to obtain conclusions for the improvement of the product.

C5: Control and submit test and analysis documentation in accordance with the operational procedures established for meat and meat products and preparations.

CE5.1 In a practical scenario of quality control and interpretation of analysis documentation, based on a given condition:

-Check that the meat and meat analytical reports and meat preparations correspond to the order requests made by and for the different departments.

-Control the records and results obtained from the analysis of meat and meat products and preparations, verifying their correct location and support.

-Check reports on the acceptance and rejection limits of the production process and associated corrective measures in case of deviation.

-Verify documentation on process tracking by resolving corrective measures derived from deviations.

Capabilities whose acquisition must be completed in a real work environment:

C1 with respect to CE1.1; C2 with respect to CE2.4; C3 with respect to CE3.2 and CE3.6; C5 with respect to CE5.1.

Other capabilities:

Act quickly in problematic situations and not just wait.

Adapt to the organization, its organizational and technological changes, as well as new situations or contexts.

Demonstrate flexibility to understand changes.

Participate and actively collaborate on the work team.

Take Responsibility for the work that you develop and the fulfillment of the objectives.

Contents:

1. Sampling for meat and its derived products

Sampling: Preparing and starting the process. Official provisions.

Sampling techniques.

Systems for identifying, recording and moving samples.

Sampling procedures in the meat industry.

Sampling in slaughterhouses: urine, meat, liver, thyroid, brain stem, brain stem, eyes.

How to store the samples.

Laboratory quality control: basic definitions and principles.

Quality factors: internal and external, for meat and its derivatives.

Measurement methods.

2. Main analysis for meat and meat products and preparations

Chlorides.

Nitrates and nitrites.

Water activity, relative humidity and water retention capacity.

pH.

Moisture, total soluble sugars, fiber, sodium, and additives.

proteins.

Hydroxyproline.

Phosphorus.

Ashes.

Fat.

Soluble carbohydrates.

Starch.

Volatile basic nitrogen.

Packaging control: tightness, porosity, varnish layer.

Degree of refolding in plastics.

3. Microbiology of meat products and preparations

Fundamentals of microbiology and research of Listeria monocytogenes.

Bacteria. Features, growth, taxonomy, performance.

Yeasts. Features, life, applications of various types.

Mohos. Characteristics, development, relations with meat products and preparations.

Other microorganisms present in meat products and preparations.

Microbiological analysis of meat and meat derivatives. Staining and microscopy. Counts.

Total count of aerobic microorganisms.

Total count of aerobic spored microorganisms.

Total count of anaerobic microorganisms.

Total Enterobacteriaceae Count.

Coliformes research.

Salmonella research.

Total count of moulds and yeasts.

Parasitological analysis of meat and meat derivatives. Trichinella spiralis.

Dicrocelium.

Fasciola.

Cysticercus.

Tyrophagus putrescentiae.

Dipteros and coleopteros.

Sensory analysis: bases for the development of sensory methods.

General methodology.

Sensory measurements: measurement of color. Measure of the juiciness. Measure of texture, terneza, compressive strength. Measure of flavour. Measure of the aroma. Measure of fat infiltration.

Description.

Sensory tests: affective tests. Discriminatory testing. Descriptive tests.

Statistical methods.

Training context parameters:

Spaces and installations:

The spaces and facilities will respond, in the form of a classroom, a workshop, a workshop of practices, a laboratory or a singular space, to the training needs, according to the Professional Context established in the Unit of the associated Competition, taking into account the applicable regulations of the productive sector, prevention of risks, occupational health, universal accessibility and environmental protection.

Professional profile of trainer or trainer:

1. Domain of knowledge and techniques related to the application of analytical and sensory control techniques in the process of preparing meat products and preparations, which will be accredited by one of the following two forms:

-Level 2 academic training (Spanish Framework of Qualifications for Higher Education), Diplomacy or other higher level education related to the professional field.

-Professional experience of a minimum of 3 years in the field of competencies related to this training module.

2. Accredited pedagogical competence in accordance with what is established by the competent authorities.